Thanksgiving is right around the corner and if you’re hosting a small dinner, this delicious turkey breast recipe for the Big Green Egg fits the bill.

We used a frozen 3lbs boneless turkey breast that was wrapped in chef’s netting. As usual it took longer to defrost than what the instructions said but now that I know that, I always transfer my frozen meat from the freezer to the fridge earlier than instructed. We started out by making a brine. On your stove top add 1 cup dark brown sugar (packed), 1/2 cup cajun seasoning, 2 bay leaves and 1 table spoon black pepper to 64oz of warm water water. As the water further heats, stir the mixture until everything has dissolved. Allow the brine to cool and then transfer it to a gallon sized ziplock bag. Add the turkey breast and refrigerate for four hours.

While the turkey is brining, it’s time to make the rub! Combine 1/2 cup salt, 1/4 cup granulated garlic, 1/8 cup onion powder, 1 table spoon black pepper, and 1 table spoon of poultry seasoning (which we made out of thyme, celery salt, sage, rosemary, and nutmeg).

Set your Big Green Egg up for indirect heat and get it going to 275F. In the kitchen you’ll want to remove the turkey breast from the brine and place it in an aluminum pan. We used one of the single use brownie pans and it worked great! Now melt a stick of butter and pour it over the turkey breast. Massage the rub into the meat and place the pan on the Big Green Egg’s grill grate. Note: we did not use the all the rub we made, but simply used enough to cover the turkey breast. The rest was great for roasting broccoli and carrots as sides.

Brined and seasoned turkey breast ready for the Big Green Egg grill and smoker

Cook the meat in the pan for an hour, then place it directly on the grate and baste it with some of the butter bath for a nice brown crust. Our boneless turkey breast was done after a total of 2 hours on the Big Green Egg and that seams to be in line with the original recipe. Once the internal temperature reaches 165F, remove the turkey breast from the grill and let it rest under aluminum foil for 15 minutes before removing the netting and carving it. Buon appetit and happy Thanksgiving!