Brine uses the power of salt and osmosis to slightly denature the proteins in meat, swelling them with salty moisture and trapping more liquid in the meat than it would otherwise be able to contain. There is an injection recipe for smoked turkey breast. The breast meat as we all know can dry up quickly. Put the pan inside the … Smoked Turkey Breast for Thanksgiving. Make sure the breast is completely submerged. Smoked Turkey Breast is a winning choice for your Thanksgiving table or any dining occasion. I actually prefer to slice off the tail end and smoke the thicker part. Cook until the deepest sections of the turkey breast reach an internal temperature of 165°F, or about 2 1/2 hours. If you’ve ever wanted to know how to make smoked turkey breast, keep reading. This turkey breast is smoked on your electric smoker for the ultimate smoked flavor. Take the soft or melted butter and rub all over the turkey, under the turkey skin and in the cavity. I chose to dry-brine the turkey breast instead of finding room for a bucket with a traditional brine. Seal the container and place in the fridge for 6 hours. This will take around 90 minutes. You can get the recipe for a Whole Smoked Turkey here >> If you’re still cooking your thanksgiving bird in the oven you are missing out. Hands down the best turkey I’ve ever had, and the total cost of the meal was about $10. Smoked the bone-in turkey breast at 180ºF for two hours before bumping the pit temperature to 325ºF. Turkey Smoking Times and Temps - The Official Meat Smoking … Thermapen Mk4 Instant-read Thermometer for meat & more, Smoke 2-Channel Alarm Thermometer | ThermoWorks, Jacobsen Salt Co. Finished cooking the bone-in turkey breast for approximately another 2 hours until the internal temperature at the thickest part of the breast reached 170ºF. Smoked the bone-in turkey breast at 180ºF for two hours before bumping the pit temperature to 325ºF. You will not BELIEVE how delicious, juicy and EASY this recipe is! Plan on averaging 20-25 minutes per pound for turkey if smoking at 275.Again, you want to ensure that you are cooking to temperature and not to time. Step 4. Add a tablespoon of your favorite bbq rub to the water, and then bring it to a boil. Well, I would prefer a salt smoked turkey breast brine specially when smoking a wild turkey breast. The smoked turkey breast can be kept in the fridge for a week or so. Freeze the second grilled turkey breast for another time to save you cooking from scratch. Once you have tried smoked turkey breast, I am sure you’ll definitely consider smoked turkey to be number two. I use a rub that is low in salt. Using a turkey breast is more manageable than a whole turkey and takes a fraction of the time. When you’re ready to smoke the turkey breast remove it from the brine and pat dry with paper towels. I prefer to use cherry for smoked turkey breast. Required fields are marked *. I prefer to use honey for it but you can also use maple syrup, birch syrup, agave nectar, fruit syrup and molasses as well. As I said, our smoked turkey breast had a nice pop-up timer! It is advised to use an electric smoker that comes with a thermometer. For added flavor, add a few tablespoons of the dry rub mixture you plan to use for the turkey later on. Setup your smoker to smoke at 275 degrees. Sprinkle some of the bbq rub you used in the brine all over the turkey breast. Must Read: Best Electric Smoker for Smoked Turkey Breast. Have you ever had a smoked turkey? Smoked Bone-in Turkey Breast. Soak wood chips in water for at least 30 minutes. Place the container in the fridge. Impress the fam this week with a Traeger Smoked Turkey … Plan on averaging 20-25 minutes per pound for turkey if smoking at 275.Again, you want to ensure that you are cooking to temperature and not to time. Step 5 Remove turkey, … The smoked turkey breast is done when the internal temperature reaches 165 degrees. Generally you smoke a turkey for about 30 minutes per pound once the smoke temperature reaches 350 degrees. I use an equalization cure for my brine which is dry salting. Turn the turkey over a few times while doing the above step. Smoked Turkey Breast Recipe | How To Smoke a Turkey Breast - … http://howtobbqright.com/ How to take a boneless turkey breast and then use my smoked turkey breast brine recipe for the best smoked turkey breast. Whether you’re considering smoking your Thanksgiving Turkey or simply looking for a new way to present your fowl to a table full of hungry family members and loved ones, smoked turkey breast is only a few easy steps away. Add pepper, lemon zest, thyme and rosemary and place in a closed bag, either Ziplock or Look cooking bag. My smoker ran at about 235 for the first hour, then averaged at 255 the next hour, and the last hour and a half it was at 265 degrees. The average turkey breast weights 6 pounds, so it will take about 3 hours to finish cooking it. Finished cooking the bone-in turkey breast for approximately another 2 hours until the internal temperature at the thickest part of the breast reached 170ºF. The long smoking time allows it to be more flavorful and tender, so keep it low and slow. A simple formula you can use is every pound equals five minutes. I dry brine a turkey for three days, 1 Tbsp of Diamond Crystal salt to every five pounds of bird. How long to smoke a turkey breast? Smoke turkey, maintaining temperature inside smoker between 225° and 250°, for 3 1/2 to 4 hours or until a meat thermometer inserted into thickest portion registers 165°. First you need to make little holes in your turkey while injecting. the smoked turkey breast recipe…. Place the turkey breast inside and let is smoke for about 3,5 hours. That said, you can do even better. Wrap turkey breast in heavy-duty aluminum foil, then wrap in several layers of thick towels, and allow to rest for about 45 minutes. Stir to … Make sure to place it onto a cutting board that has a juice crevice as this will have a lot of moisture in it. It’s important to cook the turkey based on the temperature, not time. Cooking a whole, bone-in smoked turkey breast is a great option if you don't want to smoke a whole turkey. turkey breast. I checked out the sales ads this week and everyone has turkey on sale - so I picked up a Bone-In Turkey Breast to smoke. Put the smoked turkey in a pan by placing its breast against the bottom of the pan. Preheat smoker to 250 degrees according to manufacturer's directions. Generally, allow 30-40 minutes for every pound of turkey. If you don’t give this recipe a try, you’re crazy. I opted for a large turkey breast instead, and I’m sure glad I did! Place the turkey breast on a rimmed baking sheet and let sit out at room temperature for 1 hour. When you’re ready to smoke the turkey breast remove it from the brine and pat dry with paper towels. I like to use Hickory or Maple wood for turkey. The ultimate tender, juicy, bursting with flavor smoked turkey breast recipe, Smoked Turkey, Smoked Turkey Breast, Smoked Turkey Breast Recipe. Place the turkey breast on a rimmed baking sheet and let sit out at room temperature for 1 hour. Smoking a Turkey Breast. After the turkey has brined it’s time to smoke it. Season with more salt and pepper if required, carve up your turkey breast, and enjoy! Since the point of making a turkey breast is to go for simple. Remove turkey from brine, and pat dry with paper towels. 6.8 lb breast, option 1 brine, didn’t put rub under the skin after the soaking. You can also use brine to cure the meat. And if you prefer white meat, you've got it made, since the breast is 100% white. Keep the smoke going for at least 3 hours on a turkey breast but you can also keep it going the entire time with great results. Mix … Pure Kosher Sea Salt, 1 Pound. You can enjoy the sweet-salty-smoky meat combination which is the best according to me. Let meat stand at room temperature 15 minutes to take off the chill. Carve turkey breast … You make these holes by sticking the needle in and moving it in different directions. Brine the turkey breast for 6 hours. Smoke turkey breast at a temperature between 225 and 250 F for 2 1/2 to 4 hours, depending on the size of the turkey. Internal temperature should be 160 degrees when you pull … This marinated smoked turkey breast recipe has been on my mind for quite some time. Smoked Whole Turkey – Smoked Spatchcock Turkey. Please note that some of the links in this post are affiliate links. But with all the variables in … If you love great barbecue, you’ve come to the right place. Place the roasting pan in the oven. However, already cooked smokey turkey doesn’t need to get to 165. Smoked turkey breast is one of those dishes that is just as great for a weekend meal as it is for a fancy Thanksgiving or Christmas dinner. Americans prefer white meat over dark meat when it comes to turkey, so a whole, bone-in turkey breast may be the right choice for your Thanksgiving table or for any other time of year. Add a cup of ice to a sealable container and then add the turkey breast and the brine. Smoked Meat Recipes and Tips to Help You Create Mouthwatering Barbecue On a Pellet Smoker. Mix the salt and sugar and massage it to the turkey. I use … Four hours at 240 and color was great, internal was 145 … Simple and straight forward smoked turkey breast recipe just in time for the holidays. Smoke the spatchcocked turkey. Set up your smoker to smoke at 225 degrees using indirect heat. … Traeger is a wood pellet BBQ/Oven which basically is an electric smoker (don’t get confused by name). Smoked Turkey Breast Time. Season the exterior of the breast with the remaining bbq rub. Smoked Turkey Breast is a delicious turkey recipe that’s perfect for the holidays, yet small enough for dinner or a small cook out. Close the lid and smoke for approximately 4 to 4.5 hours, or until an internal thermometer reads 165 degrees F in the thickest part of the breast. Remove the smoked turkey breast from your smoker and let it rest for about 15 minutes before slicing. Leftover meat from this turkey breast is flavorful, tender, and oh, so juicy. For a final punch, you can paint the turkey breast with something sweet. Prep Time: 20 minutes Cook Time: 1-1.25 hours Grill: recteq RT-700 Wood: Blend – Red Oak, White Oak, Hickory. Let’s Have a Look…, 5 Best Pellet Smokers [2020] – Reviews & Buyer’s Guide. Read More . Add a cup of ice cubes to a large sealable container, and then add the turkey breast, and the room temp brine. Let me tell you a bit about brine if you don’t know about it. This easy brined smoked turkey breast recipe is great for Thanksgiving dinner or for making sandwiches any time of the year.Just use my simple brine for turkey breast overnight and then smoke it for a few hours to get a delicious smoked turkey flavor. So it took roughly 30 minutes per pound at 250 degrees. Oak, hickory, walnut, beech, alder, mesquite, and many others depending on your preferences. You really don’t want the turkey breast to be fully dry. Remove and cover with foil, allowing it to rest for 15 minutes before slicing and serving. Well, even if you have or haven’t, you definitely need to try the smoked turkey breast. You can make holes as many as possible. All these woods are fine but don’t use conifers. Think of your one pound hams packed in a small vacuum sealed package at the grocery store. Let the brine boil for a minute and then remove from the heat and let it come down to room temp. Inject and rub turkey breast 24 hours ahead of time. The turkey will absorb some of the water, keeping the meat moist. Read Also: Smoked Turkey – How To & Recipe. Place turkey breast in the smoker. The temperature should be 140° F. Serve Cold: Remove turkey breast from the wrapper. Roll the turkey breast in the bacon slices and arrange the bacon so that it completely encompasses the turkey breast. Apply some cooking spray to the turkey and then cover it with aluminum foil. Every 45 minutes or so, I baste the turkey with melted butter. So, it will take approximately more than 1 hour for a usual size turkey. Insert a probe for your remote thermometer in the thickest part of the breast and set an alarm to go off when the internal temp hits 145 degrees. It’s a great low carb food to have on hand. How long to smoke a turkey breast? Put in … 2019-11-24T13:14:15-06:00 By Jeff Phillips | 13 Comments. Let the turkey smoke undistributed for an hour, Now, paint the turkey with honey every 45 minutes. Soak wood chips in water for at least 30 minutes. You need the following things for it…. It is not a rule or something, you can use any type of wood you want. What Internal Temperatures Does a Smoked Turkey Need to Be? Time to carve up the turkey breast. Look up Russ Parson’s Judy Bird and how he applies it to turkeys! You know the drill here – it’s kosher salt – not table salt. Smoke the turkey breast until a dark “bark” (outside crust) forms and the internal temperature of the meat is about 170 to 180 degrees F, about 5 hours; use a meat thermometer to test for doneness. Required fields are marked *. If you put a 1/4 cup of table salt in the brine you’re going to be sorry. The Thanksgiving holiday is upon us once again here in the USA and the tradition is to have turkey and perhaps ham and all the sides that go along with . Your email address will not be published. That makes 28 minutes per pound. It's also a little fancier in my opinion and for something like Thanksgiving, that can be important. Blot the turkey breast dry with a paper towel and trim off any excess skin or fat. Smoke until the turkey breast has an internal temperature of 160 to 165 degrees F, about 2 to 3 hours for a 5-pound turkey breast. Place any extra slices of bacon on the turkey to fill in all the gaps. In a medium bowl combine the softened butter, mixed herbs, lemon zest … This marinated smoked turkey breast recipe has been on my mind for quite some time. Turkey Breast For smoking the turkey's breast only, set the smoker at 240°F and is recommended to cook it for 30-40 Minutes per pound. I love great BBQ. If you make a purchase through them I may make a small commission, at no additional cost to you. You’ve Gotta Try This Sweet and Spicy BBQ Sauce. If your rub is high in salt I’d recommend cutting the amount of salt in your brine in half. Make sure that you do not skip this step as the “resting time” helps the meat juices to redistribute, resulting in tender and juicy turkey. Your email address will not be published. Make sure the smoker is heated to 225 degrees, nice and hot. Combine the water, salt, and 1 tbsp of the bbq rub in a saucepan and bring to a boil. I use a … Cook until internal meat temperature reaches 165F (3.5 to 4 hours). https://butterwithasideofbread.com/easy-smoked-turkey-breast-recipe This smoked turkey breast is tender and sweet. Smoked turkey breast traeger is a whole new recipe which we will cover separately. Now, put the turkey in a freezer bag and place it in fridge for 3 days to cure. Now, let’s move to the most awaited thing, i.e. Preheat grill to medium-high heat (about 325°F) and set up to cook with indirect heat. Maple or Mesquite wood are both great options for smoked turkey breasts. Impress the fam this week with a Traeger Smoked Turkey Breast! Reheat A Smoked Turkey. Smoked Bone-In Turkey Breast Recipe It’s time to buy those turkeys for next week and get them thawing in the refrigerator. Preheat your electric smoker with applewood chips. Learn how your comment data is processed. A Step by Step Guide, Small Electric Smokers – All You Need to Know, Are Electric Smokers Safe & Healthy? They are not good eats…. Let turkey breast rest for 10 minutes before serving. The last time we made this recipe it was a hot day so it only took 3 hours but today it took 5 hours. Carefully transfer your turkey directly to your smoker grates and make sure the wings are still tucked, the thighs are turned out and the turkey is laying flat. Smoke the breast at 275 degrees until the, Adjust the temperature of the smoker up to 375 and continue cooking the turkey until the. Just my opinion. It is my secret to make an enjoyable smoked turkey breast. 207 Save You Are Here: Home Now, put the turkey in a freezer bag and place it in fridge for 3 days to cure. This was the tastiest turkey I’ve ever had. A pellet grill smoked turkey breast is a perfect alternative to a whole turkey for a small gathering! As I mentioned in sous vide chicken breast post, poultry meat is perfectly safe to eat at lower temperatures if the meat is held at those temperatures for a specified minimum time. Cuisinart 30’’ Vertical Electric Smoker Review, Cuisinart Vertical 36ʺ Propane Smoker Review, Smoke Hollow Pellet Grill [2021] – Reviews and Buyers Guide, Best Charcoal for Smoking [2021] – Reviews and Buying Guide, How to Smoke a Brisket in an Electric Smoker, How to Use an Electric Smoker? Watch the BBQ Pit Boys smoke up some tender and moist Turkey Breast on the grill. Make sure the smoker is heated to 225 degrees, nice and hot. 12-24 hours in advance: Put the turkey breast in a stock pan. What it will do is to make the meat more juicy and enjoyable. Smoke until turkey registers 155 to 161 degrees F (68 degrees C to 71 degrees C). Mesquite is a good option if … Rest, Carve and Serve The … Those who have smoked turkey breasts like to point out … Place the turkey breast on the preheated Traeger at 250°F and smoke for about 2-3 hours or until the internal temperature of the turkey reaches 160°F. This will form a pellicle so your turkey can take on smoke better. Like most of my recipes, smoking a turkey breast is a simple process. Tender, juicy turkey that has a delicious rub on it. I would love to do this but I don’t have a smoker can I use the over to bake it if so can you send me the directions for the over? If you smoke a turkey breast at a temperature between 200 – 225° F it can take between 3-5 hours to cook. Shout out to Honeysuckle White for this beautiful turkey breast we used in the video. I checked out the sales ads this week and everyone has turkey on sale – so I picked up a Bone-In Turkey Breast to smoke. I started Smoked Meat Sunday to share my passion with the world and teach people just how easy it can be to create delicious food on a pellet grill. As with any protein, cut across the grain (the grain runs from the thickest part, down to the smaller tip that was trimmed) Now it’s time to plate up, placing some turkey breast on the plate. Maintain a temperature of 225-250 degrees throughout the smoking session. David usually uses a Thermoworks Smoke™ probe thermometer, but since he had other meat on the smoker that day it was unavailable. Click here for my full Affiliate Disclaimer, Review: Mountain Primal Meat Co. – Purchase Organic Beef Online, A Simple Smoked Corned Beef Burnt Ends Recipe on a Traeger, Sausage Stuffed Acorn Squash Cooked on a Traeger, Love Sauce? There are a lot of variables that can affect the outcome. Blot the turkey breast dry with a paper towel and trim off any excess skin or fat. In a large saucepan combine 3 cups of water with a 1/4 cup of kosher salt. This recipe took a … Your email address will not be published. The total reheat time depends on the weight of your turkey. This site uses Akismet to reduce spam. Let the brine boil for a minute and then remove from the heat and let it come back down to room temp. Even the smoking do takes away a lot of moisture but that’s where brining comes out. Why cook one smoked turkey breast when you can cook two?! 1.Pat turkey breast dry with clean paper towel and discard towel. Sprinkle some of the bbq rub you used in the brine all over the turkey breast. The residual heat will finish cooking the turkey breast to a … Place the thermometer between the meat and the breastbone. Roll the turkey breast in the bacon slices and arrange the bacon so that it completely encompasses the turkey breast. In a medium bowl combine the softened butter, mixed herbs, lemon zest and orange zest. Have you ever had smoked turkey breast?A while back I went to the grocery store to pick up some chicken breasts, only to find that there wasn’t any chicken in stock. If you are looking for a good product check out any of the Honeysuckle White products. Maple or Mesquite wood are both great options for smoked turkey breasts. This recipe for Smoked turkey breast is simple to prepare, and one of the tastiest bites of turkey I've ever had. Step 4. Place turkey breast in 350° oven and heat until warm. 3/4 - 1.5 hours. Setup your smoker to smoke at 275 degrees. You can use different type of wood to get different flavor profiles which is the amazing thing about it. It just needs to … It is advised to use an electric smoker that comes with a thermometer. Smoked Turkey Breast – You Won’t Believe How Tasty This Is, Healthy Breakfast Recipe – Smoked Bacon and Cheese Egg Bites, 3 Ingredient Peanut Butter Cookies On a Traeger. The key to successfully smoking a turkey is brining. At about an hour before the turkey is supposed to be done, begin to start checking the temperature with an instant-read thermometer. Smoked Turkey Breast Marinade. Then I massage turkey breast with brown sugar. At 300 degrees, the turkey breast will need to smoke 20 minutes for every pound of raw turkey. It can be frozen as well. Remove turkey breast from bag and set it in the fridge for about an hour. Make sure the … Place the turkey breast inside and let is smoke for about 3,5 hours. Check temperature with a meat thermometer. Remove the turkey from the smoker, cover with foil, and let rest for 30 minutes before carving. When cooking a turkey I always go to 165 degrees in the deepest part of the breast without touching any bones. The breast will be done when it has reached an internal temperature of 170 F. Some equipment is required for a good smoked turkey breast. Let it sit for about 30 minutes after removing the smoked turkey breast from smoker before slicing. I do this by weighing the turkey breast in grams and then weighing kosher salt by 1.5% of that brine. Hot Tip Use an instant read thermometer to determine the internal temperature of the turkey. Cook the turkey breast until when the internal temperature of turkey gets to 165°F. A Perfectly Smoked Turkey Breast Is a Beautiful Thing . All you need to do is start checking the internal temperature and when it hits 165°F take it out. When you're ready to cook remove the breast from the brine and pat dry. However, it doesn't matter whether a turkey has been smoked, deep-fried or baked traditionally in an oven: You have approximately two hours from cooking time (after a turkey has been served) to refrigerate and store leftover turkey. DOUBLE THE FUN You can easily double this recipe with by adding of another turkey breast and doubling the amount of barbecue rub and melted butter. Thanks Jeff, first time cooking anything turkey. Buying a turkey breast with a pop up timer is a great idea as well. Smoked Bone-In Turkey Breast Recipe It’s time to buy those turkeys for next week and get them thawing in the refrigerator. Smoked turkey breast is a better option for folks who do not care for dark meat or if you are cooking for a smaller crowd. Generally you smoke a turkey for about 30 minutes per pound once the smoke temperature reaches 350 degrees. The cook time is going to be about 2 hours for an 8lb bone-in breast, but you really have to watch the internal temperature when cooking turkey. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Place any extra slices of bacon on the turkey to fill in all the gaps. Then slice and enjoy that juicy smoked turkey breast. “Rest,” the smoked turkey breast for approximately 15 – 20 minutes before, carving up and serving. The smoked turkey will … Overcooked turkey is dry and has less flavor. You actually want a tender and juicy smoked turkey breast with a touch of sweetness and jerky tail end. Internal temperature should be 160 degrees when you pull your turkey breast out of the smoker. Make sure the flavors are completely infused. This turkey breast is bursting with smoky flavor, incredibly moist, and super tender too. The carryover heat will finish cooking the meat. Your email address will not be published. Now, paint the turkey one more time with honey and serve it. Save my name, email, and website in this browser for the next time I comment. Prep the turkey with the dry spice rub and dried herbs while your grill is preheating to save on time. I prefer the flavour, almost as moist and it doesn’t taste like a city ham! When the internal temp hits 145 adjust the temperature of your smoker up to 375 and continue cooking until the turkey breast hits 160. Smoke the turkey breast at 200ºF until the internal temperature reaches to 160ºF . Please leave a comment on the blog or share a photo on Instagram, Be sure to check out my other turkey recipes! Cover with water (or half water/half apple juice) and stir in salt, maple syrup, brown sugar, garlic, onion, bay leaves and sage. Ingredients. Grind together the kosher salt, bay leaf, rubbed sage, dried thyme, and dried rosemary in a spice … I’ve done whole turkeys, turkey breasts, turkey legs, you name it, but I wanted to perfect a smoked turkey … What is dry-brining? Prepare the brine solution - boil the water with the two types of salt and brown sugar. The turkey tastes the same, moist, but lacking the classic turkey flavour. Cook the turkey breast until when the internal temperature of turkey gets to 165°F. When the smoker is up to temp place the turkey breast on the grill grate. You need to make sure that the turkey breast is thawed. After smoking be sure to let your turkey sit for at least 10 to 15 minutes before serving for some of the moistest, most delicious slices of turkey breast you’ve ever had. Make sure you use kosher salt for the brine! Add a cup of ice to a sealable container and then add the turkey breast and the brine. Applewood Smoked Turkey Breast | Servings: 6-8 | Time: 4-5 Hours What’s Needed: 6-pound boneless turkey breast (adjust cooking time depending on weight) Water Smoker or Charcoal … A bone-in turkey breast consists of both breast portions, along with the skin, ribs, and part of the backbone, weighing 4-5 pounds and as large as 8 pounds. Take the turkey breast out and set it on a rack. https://ohsodelicioso.com/the-best-smoked-turkey-breast-recipe I’ve done whole turkeys, turkey breasts, turkey legs, you name it, but I wanted to perfect a smoked turkey breast. You can make an amazing smoker turkey breast on Traeger. Note for GOSM smoker owners: Fill the wood chip box with wood pellets (the kind made especially for cooking) and it will smoke for 3-5 hours straight depending on which model you have and the size of the wood chip box.

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