Ingredients
- 2 bone-in turkey breasts
- 1/2 cup melted butter
- 1/4 cup chicken broth
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground black pepper
- Salt, to taste
- Injection syringe
Instructions
Serves: 4 to 6
Method: Indirect smoking
- Set the EGG for indirect cooking at 325°F/163°C.
- In a small bowl, mix the melted butter, chicken broth, garlic powder, onion powder, smoked paprika, and black pepper.
- Use an injection syringe to inject the mixture evenly into the turkey breasts.
- Season the outside of the turkey breasts with additional salt and pepper.
- Place the turkey breasts on the EGG and smoke for 2-2.5 hours, or until the internal temperature reaches 165°F/74°C.
- Remove from the EGG and let rest for 10 minutes before slicing and serving.
