• NATIONAL SITE
  • BRITISH COLUMBIA
  • SASKATCHEWAN
  • ALBERTA
  • MANITOBA
  • ONTARIO
  • QUEBEC
  • NEW BRUNSWICK
  • NOVA SCOTIA
  • PEI
  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES
Nutritional Information

Per serving

Calories:
686
Protein:
124 g
Fat:
17 g
Carbohydrates:
2 g
Sodium:
813 mg

Credit
Simon D’Aoust

Serves: 4
Prep Time: 20 mins
Cook Time: 60 mins
  1. Set the Big Green Egg for direct cooking at 400°F.
  2. Grill the bacon:Grill the bacon on the BGE until crispy.
  3. Set the Big Green Egg for indirect cooking with the convEGGtor at 350°F and one apple wood chunk on the charcoal.
  4. Prepare the Turkey Breasts: Remove the skin if not already done. Butterfly the breast and lay flat. Spread the shredded cheese and place the grilled bacon strips, wild berries and parsley evenly on each breast. Close the breast and tie up with the butcher cord.
  5. Seasoning: Generously sprinkle the dry rub all around the breasts.
  6. Smoke: Place the turkey breasts centered on the grill. Cook until the internal temperature of the breasts reach 165° This will take about 1 hour.
  7. Remove the turkey breasts from the BGE, cut and remove the cord. Serve in 1-inch slices. Enjoy!

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