FREE Printable Recipe Cards + Access to our FREE 15-Minute Meals! Then slice and enjoy that juicy smoked turkey breast. How to brine a turkey… Setup your smoker to smoke at 275 degrees. Place back into the refrigerator uncovered for another day. Remove the turkey from the packaging, pat dry with paper towels. Brush the turkey with olive oil and sprinkle on the all-purpose seasoning and salt & pepper. Press all of the air out of the bag and zip it up tight. Then slice and enjoy that juicy smoked turkey breast… ***Editor’s note ~ That looks so good, gotta post a second pic of that. Grab 3 strips of bacon and wrap it around the middle of the turkey breast. The pros are a well-seasoned and juicy bird. If you want to explore the ‘deli meat’ method a bit more, check out our other recipe where we did a cajun style turkey for this very reason. When you’re ready to smoke the turkey breast remove it from the brine and pat dry with paper towels. Coat all sides, turning as needed. Traeger Smoked Turkey. ; Over brining can cause the cells to break down, so don’t brine for too long. Required fields are marked *. Brine the turkey in a wet cure using a store-bought poultry cure or a made-from-scratch brine. Fall and Winter Holidays, Grilling, Keto Recipes, Meats, Poultry, Recipes, Sandwiches and Wraps. And if you prefer white meat, you've got it made, since the breast is 100% white. Smoke your turkey for 3-4 hours, never allowing the temperatures to go up past 225° farenheit, and basting every hour with the herbed butter … https://ohsodelicioso.com/the-best-smoked-turkey-breast-recipe If your turkey breast is bone-in, you'll need to add another 1-1.5 hours. ... and basting with brine solution occasionally. Once removed, you can cut this as you see fit. Brine the turkey in the refrigerator or an ice-filled cooler for 12 to 24 hours. The turkey will take on the flavoring of what you add to the brine. Place turkey onto smoker, breast up, and smoke until the thickest part of the breast meat reaches … You can most definitely smoke a larger turkey breast, just know that you’ll need more bacon and it will take longer. Brining your turkey will help to keep the meat extra juicy. Fire up your smoker and set the temperature to 250 degrees F. Insert wood pellets in the hopper. Add chips or chunks of your selected wood (we recommend pecan). It just works. 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 … Morton's salt has a great recipe I have followed closely and intend to do again this year. Smoked turkey breast is a rather easy endeavor. Simple method, no brining & results in moist & flavorful smoked turkey. Easy Smoked Turkey Breast recipe made with just 4 ingredients! Traeger Smoked Turkey. Smoke for 3-4 hours, until the internal temperature reads 160 degrees F. Transfer turkey to a baking dish and cover with foil. Smoked turkey breast goes great with other foods traditional to Thanksgiving, so try serving your turkey breast with mashed potatoes and lots of greens. Cover with smoked lid; smoke 6 to 7 hours, refilling ... 28 servings. I’m actually adopting this method for smoking my whole Thanksgiving turkey this year too. Maple or Mesquite wood are both great options for smoked turkey breasts. Transfer to a baking dish and cover with foil. Roast the turkey until it’s golden brown, about 3.5 hours for 14lbs turkey, basting it every hour using a turkey baster. The basics are very simple. Steps for Smoking a Turkey Breast. You can make this for kickass sandwiches, you can make this as a low calorie, low carb protein. To cook an amazing smoked turkey, you want to start the day before by brining the turkey overnight in a brine made of water, salt, sugar, peppercorns, allspice, fresh herbs, and orange peel. It's easier, nearly as effective at helping … Brine the turkey in the refrigerator or an ice-filled cooler for 12 to 24 hours. These three elements combine to bring you a smoked turkey breast … Pretty easy. In fact, it'll dilute the flavor of your turkey. Process for Preparing a Brined & Smoked Turkey. I highly recommend using an internal temperature probe to keep track of cooking temperature so that you don't overcook it. If your turkey breast is bone-in, you’ll need to add another 1-1.5 hours. Instead of a traditional wet brine, I recommend dry-brining. An 8-pound turkey breast usually takes 2 1/2 to 3 hours with cooking temperatures between 230 F and 280 F. A whole turkey will take longer. I thought learning how to use the Traeger would be difficult, but it was actually really easy. My all-time favorite meat thermometer is the Thermapen. By this point you should have the turkey pretty well covered, but feel free to use the 2 remaining strips of bacon to cover any parts left exposed. Place your turkey breast on the grill grate and insert the temperature probe into the center of the thickest part. When the boneless turkey breast has reaches 162°F, remove it from the heat immediately and carry it into the house. *** With a four-pound breast, you could probably shave an hour off of that time. Overdoing the brine in your turkey will lead to a very salty flavor in the smoked turkey. All opinions are 100% mine. Along the same lines, if your turkey breast is 4.75lbs instead of 3 lbs, you’ll likely need to add an additional 1.5-2 hours of cooking time. Grind together the kosher salt, bay leaf, rubbed sage, dried thyme, and dried rosemary in a spice … Basically, make a brine with curing salts (not just regular salt) then soak it for 3 days, then soak another 2 days in fresh rinse water to de-salt-ify it, then smoke as normal. Your email address will not be published. Trust me, it does not taste good at this point! I like to tie the top with a rubber band to prevent any mishaps. Melt in your Mouth Monday Recipe Blog Hop #384, […] Smoked Turkey Breast from Don’t Sweat the Recipe […]. Remove turkey from ... circulation. This recipe is for (no bias here) the best smoked turkey breast you’ll ever have. Pat with cooking oil. After 20 minutes remove the breasts by cutting along the breastbone, following the bone with your knife. Place the turkey directly on the grill, breast up. Slice turkey and serve with a side of gravy and cranberry sauce. Smoking a Turkey Breast. Brining your turkey will help to keep the meat extra juicy. In my opinion, pecan wood is perfect for smoking turkey. For the brine: 1 gallon of water 1 cup of salt 3/4 cup of granulated sugar. Remove breasts by cutting along the breastbone. Wash turkey inside and out with cold water; dry. When I got my Traeger electric smoker, to be honest, turkey wasn’t high on my list of foods I was anxious to make. Fire your smoker at 155 degrees F. Cook the turkey for 2 hours, then raise the temperature to 185–200 and cook the turkey until the deepest part of the meat reaches an internal temperature of 160 degrees. Brine your turkey in a wet brine for 1 hour per pound of turkey. Luckily, for this recipe, it should only take 3.5 to 4 hours for the turkey breast to fully cook. At 160 degrees Fahrenheit, remove your smoked turkey breast. Dry brine is just that, salt and other spices on the turkey for up to 24 hours. I had saved and saved my money for a while, and purchased it for my husband’s birthday (and so I could use it for my blog, too!) Pour the cooled brine over the turkey, adding additional cold water as needed to ensure the turkey is completely submerged. ; A wet brine is a water, salt, and sugar solution with your own flavor mix that you submerge the bird in for 24 hours. That said, you can do even better. Don’t brine a turkey for much longer than 18-24 hours maximum as the turkey meat can take on a spongy texture and extra salty flavor. When you're cooking turkey, but also doing Friendsgiving - it's worth learning a butchering technique that will save you hours of work in the kitchen. September 11, 2018 Smoking a Turkey Breast. You can see that recipe here. A wet brine adds amazing flavor and moisture. How long to smoke a turkey breast: The length of time it takes to smoke a turkey breast depends on several variables. If there is a solution added should I still brine the breast. Your email address will not be published. To cook your turkey a bit faster you can also increase the cooking temperature to 275 degrees F. Your email address will not be published. Place in the smoker and set temperature to 200 – 225°F. Let’s explore this just a bit more. Sometimes it can take as long as 12 hours. It’s super fast and incredibly durable. Turkey Breast Salt and Pepper. The first thing you need to know is what kind of wood you should use with turkey. CHOCOLATE CARAMEL PEANUT BUTTER POKE CAKE, 2 tsp all-purpose herb seasoning (salt-free). Process for Preparing a Brined & Smoked Turkey. Smoke for approximately 3 hours until the internal temperature reaches 160 degrees Fahrenheit. I prefer to but boneless turkey breasts so that they cook faster. Place the turkey directly on the grill, breast up. A pellet grill smoked turkey breast is a perfect alternative to a whole turkey for a small gathering! Remove smoked turkey breast – blow your friends and family away with this very easy, moist tender. 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