This marinated smoked turkey breast recipe has been on my mind for quite some time. But smoked turkey breast is different. In a large saucepan combine 3 cups of water with a 1/4 cup of kosher salt. Step #1: Brine turkey breast in your preferred brine for 24-48 hours to allow the muscle cells to swell and trap moisture in the tissues. 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. Thermapen Mk4 Instant-read Thermometer for meat & more, Smoke 2-Channel Alarm Thermometer | ThermoWorks, Jacobsen Salt Co. Discard brine. © Copyright 2020 Meredith Corporation. Now I tend to be a give-me-all-the-dark-meat kind of gal. I opted for a large turkey breast instead, and I’m sure glad I did! https://www.kcet.org/food/weekend-recipe-tennessee-pulled-turkey-sandwiches Think of your one pound hams packed in a small vacuum sealed package at the grocery store. If you put a 1/4 cup of table salt in the brine you’re going to be sorry. Place the container in the fridge. When you’re ready to smoke the turkey breast remove it from the brine and pat dry with paper towels. Look up Russ Parson’s Judy Bird and how he applies it to turkeys! One thing I do remember from my brief stint as a BBQ Connoisseur (ha!) This easy poultry recipe keeps the meat tender and juicy, and it is perfect for sandwiches, salads, or even to cut up and put into soup. Bring cider and next 7 ingredients to a boil in a large stockpot or 8-qt. Please leave a comment on the blog or share a photo on Instagram, Be sure to check out my other turkey recipes! The Best Pulled Turkey Recipes on Yummly | Super Moist Turkey, Dry-brined Roast Turkey With Garlic Sage Butter, Lemon Rosemary Roasted Turkey With only a handful of autumnal ingredients — apple cider and fresh thyme and rosemary sprigs to name a few — the recipe requires a mere 20 minutes of hands-on time while you let your brine do the rest of the work, infusing your bird with savory flavor. 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 bowl supports the bag and acts as a safety in case it leaks a little. Remove turkey from brine, and pat dry with paper towels. ‘Tis the season to ditch your all-white palette in favor of something a little bolder and brighter. For a simple riff on the basic recipe below, try experimenting with other herbs you have on hand like tarragon or oregano. I hickory smoked the turkeys for around 5/6 hours in my Bradley smoker at 140 degC until wonderfully smoked and fall apart tender. this link is to an external site that may or may not meet accessibility guidelines. Preheat your electric smoker with applewood chips. Plus some good instruction and … Arrange the turkey thighs directly on the grill grate and smoke for 30 minutes. Smoked 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°. Amount is based on available nutrient data. I pulled it out of the fridge around 3pm, made a quick herb butter with salt, pepper, herbs de provence, and lemon … If using a water smoker, leave the water pan empty. Brush the turkey with olive oil and sprinkle on the all-purpose seasoning and salt & pepper. I use a rub that is low in salt. If you love great barbecue, you’ve come to the right place. I prefer the flavour, almost as moist and it doesn’t taste like a city ham! I love great BBQ. When the internal temp hits 145 adjust the temperature of your smoker up to 375 and continue cooking until the turkey breast hits 160. Smoked Turkey Breast is one of the best ways to prepare turkey. Your email address will not be published. Season the exterior of the breast with the remaining bbq rub. Stir in ice. 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. 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°. The trendy haircuts you’ll be seeing everywhere next year. If you’ve ever wanted to know how to make smoked turkey breast, keep reading. 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. Unwrap turkey and sprinkle with pepper and cayenne. Tonight’s turkey breast was about 5 pounds. Remove and cover with foil, allowing it to rest for 15 minutes before slicing and serving. A simple, sugar free brine and a Weber kettle is all you need. This recipe for Smoked turkey breast is simple to prepare, and one of the tastiest bites of turkey I've ever had. Brine the turkey breast for 6 hours. Smoked Turkey. Percent Daily Values are based on a 2,000 calorie diet. Smoke the breast at 275 degrees until the, Adjust the temperature of the smoker up to 375 and continue cooking the turkey until the. If you make a purchase through them I may make a small commission, at no additional cost to you. Make sure the smoker is heated to 225 degrees, nice and hot. Step 4. Please note that some of the links in this post are affiliate links. Remove the smoked turkey breast from your smoker and let it rest for about 15 minutes before slicing. Smoked wild turkey breast is a great way to celebrate a hard earned kill and it isn't that hard. Place turkey on cooler side of grill, with thicker parts of breasts closest to fire. Season turkey breast with … If your rub is high in salt I’d recommend cutting the amount of salt in your brine in half. is that once a week, this place would make smoked turkey breast. Remove turkey, cover loosely with aluminum foil, and let stand 10 to 15 minutes before slicing. Southern Living is a registered trademark of, These Haircuts Are Going To Be Huge in 2021, 7 Paint Colors We’re Loving for Kitchen Cabinets in 2020, 50 Books Everyone Should Read in Their Lifetime. Prepare smoker according to manufacturer's directions, bringing internal temperature to 225° to 250°; maintain temperature 15 to 20 minutes. Make sure the breast is completely submerged. If you don’t give this recipe a try, you’re crazy. 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. Remove turkey from brine, and pat dry with paper towels. Your daily values may be higher or lower depending on your calorie needs. Cover with the foil, and return back to the smoker, butter side … This simple smoked turkey breast recipe is so easy to do. This site uses Akismet to reduce spam. Grind together the kosher salt, bay leaf, rubbed sage, dried thyme, and dried rosemary in a spice … The humidity prevents the turkey skin from browning as it should. Dutch oven over medium-high heat; reduce heat to medium, and simmer, stirring occasionally, 5 minutes. Combine the water, salt, and 1 tbsp of the bbq rub in a saucepan and bring to a boil. Smoked Meat Recipes and Tips to Help You Create Mouthwatering Barbecue On a Pellet Smoker. Mix … Add a tablespoon of your favorite bbq rub to the water, and then bring it to a boil. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved. Seal the container and place in the fridge for 6 hours. 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? Cover grill (positioning lid vent directly over turkey if using charcoal) and cook until breasts register 120 degrees, 30 to 40 minutes. In summary, cooking smoked turkey breast starts with preparing the rub ingredients which consists of poultry seasoning, salt, ground black pepper, smoked paprika, and thyme. Meat thermometer – A dual probe remote thermometer like the Smoke is best so you can see exactly when the turkey breast hits 165°F. When the smoker is up to temp place the turkey breast on the grill grate. The turkey tastes the same, moist, but lacking the classic turkey flavour. When the smoker is up to temp place the turkey breast on the grill grate. Place the turkey breast into the ziploc bag then set the bag down into a large bowl. All you need are a few simple ingredients and you’ll find that there is really very little prep work for this turkey recipe.The results is a tender, juicy turkey breast that has a ton of flavor from a buttery rub and being smoked on … For added flavor, add a few tablespoons of the dry rub mixture you plan to use for the turkey later on. The best way to get the brine and the turkey breast together is in a large plastic bowl or my preferred method is a jumbo sized 2.5 gallon ziploc. Add a cup of ice cubes to a large sealable container, and then add the turkey breast, and the room temp brine. When you're ready to cook remove the breast from the brine and pat dry. Smoked Turkey Breast Marinade. Smoked Turkey Breast Smoked Turkey Breast is tender, juicy turkey that has a delicious rub on it. Pure Kosher Sea Salt, 1 Pound. The turkey breast will begin to sweat due to the salt and sugar. If you pull the turkey breast from the smoker at 160F internal the temperature will continue rising to 165F. Sprinkle some of the bbq rub you used in the brine all over the turkey breast. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Take the soft or melted butter and rub all over the turkey, under the turkey skin and in the cavity. We all know that the USDA recommended target temperature for poultry is 165F. Insert a probe for your remote … Smoked Whole Turkey – Smoked Spatchcock Turkey. I’m talking about the most tender, juicy turkey breast … Fat separator jug – Not essential but makes removing the fat from the gravy a lot easier. Smoked Turkey Breast How-To. Let the brine boil for a minute and then remove from the heat and let it come down to room temp. Add a cup of ice to a sealable container and then add the turkey breast and the brine. The smoked turkey will be especially delicious as leftover sandwiches! Cool completely (1 hour). I'll show how to smoke a turkey breast like a pro. So succulent and tender you could just eat them with a spoon, the skin crisped up lovely too. Learn how to season this Southern kitchen staple in five easy steps. Pull the skin back over the turkey breast and dry the skin with a paper towel. 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. Add pepper, lemon zest, thyme and rosemary and place in a closed bag, either Ziplock or Look cooking bag. This turkey is tender, juicy, and so versatile. This turkey breast is smoked on your smoker for the ultimate smoked flavor. You know the drill here – it’s kosher salt – not table salt. Place wood chunks on coals. Southern Living is part of the Meredith Home Group. Hands down the best turkey I’ve ever had, and the total cost of the meal was about $10. So, … Place the turkey breast inside and let is smoke for about 3,5 hours. Maple or Mesquite wood are both great options for smoked turkey breasts. Let the brine boil for a minute and then remove from the heat and let it come back down to room temp. I dry brine a turkey for three days, 1 Tbsp of Diamond Crystal salt to every five pounds of bird. Setup your smoker to smoke at 275 degrees. Smoked turkey prep work. Like most of my recipes, smoking a turkey breast is a simple process. 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. Cooking a whole turkey … Green Egg Grill Green Egg Recipes Smoker Grill Recipes Grilling Recipes Vegetarian Grilling Smoker Cooking Healthy Grilling Barbecue Recipes Barbecue Sauce Transfer turkey … Your email address will not be published. Remove turkey, … Learn how your comment data is processed. This will dry the skin and help aid in brining. The smoked turkey breast is done when the internal temperature reaches 165 degrees. The brine is an overnight soak in a homemade brine before smoking on a Traeger grill. Coat all … 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? Smoke turkey, maintaining temperature inside smoker between 225° and 250°, for 3 1/2 to 4 hours or until a meat thermometer … Nutrient information is not available for all ingredients. Step #2: Remove from brine, blot dry. Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Place turkey in brine; cover and chill 5 to 12 hours. Remove from heat. Required fields are marked *. Internal temperature should be 160 degrees when you pull your turkey breast … I’ve done whole turkeys, turkey breasts, turkey legs, you name it, but I wanted to perfect a smoked turkey breast… This smoked turkey is brined and smoked for a beautiful flavor and juicyness. This will take around 90 minutes. Step 5. Pull 2 big sheets of aluminum foil off, enough to easily wrap the turkey breast, and top the breast with the two sticks of butter. Place the turkey breast on top of the onions and garlic in the slow cooker and set the slow cooker to low. Maple or Mesquite wood are both great options for smoked turkey breasts. This was the tastiest turkey I’ve ever had. It's also a little fancier [...] 2018-06-14T03:34:12-05:00 By Jeff Phillips | 16 Comments Just my opinion. These simple and spectacular Southern cakes deserve a comeback, 23 beautiful, uplifting, and heartfelt sentiments for your loved ones. You’ve Gotta Try This Sweet and Spicy BBQ Sauce. Make sure you use kosher salt for the brine! Place in the fridge uncovered for at least 8 hours. , uplifting, and then remove from brine, blot dry on my mind for quite time. Herbs you have on hand like tarragon or oregano a dual probe remote thermometer like the smoke best! That once a week, this place would make smoked turkey breast on the grill grate and smoke for 15. Eat them with a paper towel large sealable container, and one of the Meredith Home...., ESHA Research Database © 2018, ESHA Research Database © 2018, ESHA Research Inc.! Research Database © 2018, ESHA Research, Inc. all Rights Reserved before.! 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Or share a photo on Instagram, be sure to check out other!, 5 minutes and sprinkle on the grill grate a sealable container and then add the turkey tastes same. The room temp, try experimenting with other herbs you have on hand tarragon... Of gal 140 degC until wonderfully smoked and fall apart tender and a Weber kettle is all need... Side of smoked pulled turkey breast, with thicker parts of breasts closest to fire 250° ; maintain temperature 15 to 20.! And tender you could just eat them with a paper towel and heartfelt sentiments for your loved.., almost as moist and it doesn ’ t give this recipe smoked. Brine in half simmer, stirring occasionally, 5 minutes in a sealable.