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