The Big Green Egg is all about serving great food for family and friends during the holidays, and it starts with a great turkey!
Check this out as Dr. BBQ prepares two holiday turkeys — an Injected Cajun Creole Butter Turkey and a Lemon, Pepper and Herb Turkey. If you are preparing a whole turkey, just double the injection recipe and inject into the thighs as well as the breasts. Dr. BBQ’s Injected Turkey Breasts are great recipes for Thanksgiving, Christmas, or a delicious meal throughout the year.
Whole bone-in turkey breast (approx. 6 lbs)
Set the Big Green Egg for indirect cooking with the convEGGtor at 325°F/163°C. (If you are cooking a whole turkey, cook at 325°F/163°C for 12 minutes per pound until the turkey has reached a safe minimum internal temperature of 165°F/74°C throughout the product.)
Prepare based on specifications below, depending on which recipe you are using.
Cook the turkey breast for approximately 1.5 hours, or until the internal temperature is 165°F/74°C
Remove the breast from EGG. Tent with foil and allow to rest for 20-30 minutes.
Cajun Turkey Ingredients
Apple (if cooking a whole turkey)
Onion (if cooking a whole turkey)
Cajun Turkey Instructions
Inject turkey, using the Big Green Egg Injector with Creole butter in a grid pattern. Rub turkey breast with Creole rub.
If cooking a whole turkey, place the apple and onion inside turkey and set on grid of EGG.
Lemon and Herb Turkey Breast Ingredients
Fine grain sea salt and black pepper
1 bundle of herbs
Lemon and Herb Turkey Breast Instructions
Squeeze lemon juice all over the breast and rub with sea salt and pepper.
Place the bundle of herbs on top of the breast and set on the cooking grid.
Recipe and photo from Big Green Egg and courtesy of Dr. BBQ.