Try this dish with Better Than Bouillon Reduced Sodium or Organic Roasted Chicken Base. SAME COOKING TIME AND TEMPERATURE APPLIES WHEN USING A CONVENTIONAL OVEN.
Recipe tags: chicken base, advanced difficulty, main, poultry, roast
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 | (12-ounce bottles) apple beer |
| 4 cups | water |
| ½ cup | granulated sugar |
| 2 Tbsp | salt |
| 6 lbs | bone-in turkey breast |
| 2 cups | or 1 pound apple flavored smoke chips |
| 8 Tbsp | unsalted butter, softened |
| 3 Tbsp | Better Than Bouillon® Roasted Chicken Base |
| 1 Tbsp | Better Than Bouillon® Roasted Garlic Base |
| 1 Tbsp | herbs de Provence |
| 2 | medium sized Fuji apples, quartered |
| 1 cup | apple cider |
Directions
Add the beer, water, sugar and salt to a large bowl. Stir to combine. Add the turkey to the bowl, breast side down, cover and refrigerate in the brine overnight.
Preheat the Big Green Egg® to 425°F. Set EGG® for indirect cooking. Add the smoke chips to the EGG and finish setting up for indirect cooking with the plate setter and porcelain grid.
Add the butter, Roasted Chicken Base, Roasted Garlic Base and herbs de Provence to a small bowl. Mix to combine.
Remove the turkey from the brine and pat dry with paper towels. Place the cut apples into a 3-inch grill-proof pan. Place the turkey directly onto the apples.
Rub the butter mixture all over the turkey, making sure to get under the skin. Pour the apple cider into the bottom of the pan.
Place the pan directly onto the porcelain grid and smoke for 20 minutes. Lower the temperature of the EGG to 225°F and continue to cook for 1 hour and 20 minutes or until the internal temperature reaches 165°F when checked with an instant read thermometer.
Carefully remove the turkey from the EGG and baste with the juices in the bottom of the pan. Let rest for 10 minutes before slicing.