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Brine the turkey in the refrigerator or an ice-filled cooler for 12 to 24 hours. In a large stockpot ... neck from the turkey.If present, remove and ... the cold sugar brine.Cover and brine in ... oils with high smoke points, such as peanut, canola ... all water. I highly recommend using an internal temperature probe to keep track of cooking temperature so that you don't overcook it. Press all of the air out of the bag and zip it up tight. We won't send you spam. https://www.sweetandsavorybyshinee.com/no-brine-juicy-roast-turkey I followed your brine recipe, but reduced the salt by 25%. The best way to brine poultry in our opinion. Place turkey breast in the smoker. The best brined and smoked turkey recipe for your holiday dinner. Slice turkey and serve with a side of gravy and cranberry sauce. To make the garlic herb compound butter: place softened butter in a medium bowl along with salt, … Remove the bacon and throw away. Place back into the refrigerator uncovered for another day. 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 … For smoking a turkey, we recommend buying a smaller bird (15 lbs or less). We got our Traeger Electric Smoker several months ago and we LOVE it. No gravy required! A 15 pound turkey would brine for 15 hours. Place turkey somewhere where it can maintain a warm temperature and rest for at least 45 minutes, but preferably an hour. Add chips or chunks of your selected wood (we recommend pecan). Melt in your Mouth Monday Recipe Blog Hop #384, […] Smoked Turkey Breast from Don’t Sweat the Recipe […]. Turkey breast is a drier type of meat and the brine adds moisture and flavor. It’s THAT good. I prepared the brine the night before exactly as the recipe indicates and brined for about 10 hours. This is something you could make for all your friends and family and basically blow their socks off. If … For us, the best way to insert the thermometer is from the front, straight into the breast parallel, not down as you can get too close to the bone, giving you a false reading. This is not necessary but we think it presents better. Rub the salt around once a day. Pour the cooled brine over the turkey, adding additional cold water as needed to ensure the turkey is completely submerged. FREE Printable Recipe Cards + have access to our FREE 15-Minute Meals! Get your grill or smoker going and get it up to temp, between 225-250 degrees. The salts begin to break down the muscle of the breast which makes the meat much more tender and juicy. Notify me of follow-up comments by email. Place turkey in the brine. Smoked turkey breast is a rather easy endeavor. A turkey breast will need to dry-brine … Woods like hickory, oak, and mesquite are typically used for beef, pork, and ribs whereas fruit woods such as cherry, apple, and plum are good for poultry due to the sweetness and mild smoke. Big thick hearty chunks, thinly sliced for lunch meat .. anyway you like it. This last day will allow the skin to crisp up as it smokes on the grill. Once there, add your wood chips and place your turkey breast in, making sure it’s not over direct heat if using a grill. The length of time it takes to smoke a turkey breast depends on several variables. If you use a bone-in turkey breast, you’ll need to add about 1.5-2 hours additional cooking time, depending on how big the turkey breast is. Massage the bird with olive oil, cover with the seasonings and bake in your Traeger uncovered at 250 for 2 hours, and then covered at 325 for another 2-4 hours (depending on the size of your bird.) There should be no salt visible on the surface and the skin should be moist but not wet. 1 turkey breast, around 4-5 lbs. Pro Tip #1 Smoke 2 Small Turkeys Instead of 1 Large One. I would say “whatever you like” but there are a few things to note. Used a 5.70 lb pastured turkey breast. and the attached temperature probes keep you informed at what temperature your meat is at. Fresh bird, no brine, no injections, no stuffing. I prefer to but boneless turkey breasts so that they cook faster. September 11, 2018 Fall and Winter Holidays, Grilling, Keto Recipes, Meats, Poultry, Recipes, Sandwiches and Wraps. Maple or Mesquite wood are both great options for smoked turkey breasts. Brined the turkey breast for about 8 hours. Put your turkey breast in a smoker or grill and smoke for 3-4 hours at 225-250 degrees F. until the internal temperature reaches 160 degrees F. That’s it. Smoke for approximately 3 hours until the internal temperature reaches 160 degrees Fahrenheit. If it doesn’t, find a smaller pot. Yes, you can wet brine but we have a better solution, dry brining. Traeger includes a handy cookbook that has been super helpful figuring out what pellets to use, how long certain meats need to smoke and what temperature they’re fully cooked. What changes would you recommend for a 4-lb. Turn your turkey breast and wrap 3 slices of bacon around the turkey going the other direction. Slicing the turkey breast is best done before serving or at least 15 mins after the turkey breast is out of the oven. Brined Turkey Preparation (From The Food Network) Combine all of your ingredients in a large pot. Slice turkey and serve with a side of gravy and cranberry sauce, if desired. FREE Printable Recipe Cards + Access to our FREE 15-Minute Meals! Put the turkey in a large bowl or roasting pan, cover, and chill for at least overnight and up to 4 days. I use 3-lb boneless turkey breasts and they smoke at 250 degrees F in about 3 hours. I won’t even get into the benefits of smoking, this goes without saying. It was nice using pantry ingredients. However you may want to adjust this serving if you’re feeding big eaters or if you don’t plan to have many side dishes. The basics are very simple. Another great meat thermometer is the ThermoPop which is a more basic version that works just as well! At 160 degrees Fahrenheit, remove your smoked turkey breast. You know what? Remove smoked turkey breast and tent with tin foil. I use 3-lb boneless turkey breasts and they smoke at 250 degrees F in about 3 hours. This is a step-by-step guide for your most flavourful and tender bird ever. How long to smoke a turkey breast: The length of time it takes to smoke a turkey breast depends on several variables. Sprinkle the inside of the turkey breast lightly with salt. https://www.allrecipes.com/recipe/85839/out-of-this-world-turkey-brine 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. Kimball says that "brined turkey lacked a bit of tooth. Get your smoker or grill to a steady temperature between 225-250 degrees Fahrenheit. There kinda really isn’t any reason NOT to make this. It’s been a really fun & delicious process to learn. Be sure to spread it evenly on the sides too. Yield: 4-5 servings Time: 45-55 minutes cooking, plus 24 hours to brine and 2 hours total resting time. Once the butter, onions, garlic, salt, pepper, red pepper flakes, lemon zest, and olive oil are in the … Once removed, you can cut this as you see fit. I usually place a piece around the very middle, then one on either side. Easy Smoked Turkey Breast recipe made with just 4 ingredients! Place your turkey breast on the grill grate and insert the temperature probe into the center of the thickest part. Simple method, no brining & results in moist & flavorful smoked turkey. Ingredients. Place the bagged turkey in a roasting pan and refrigerate for 8 to 12 hours, turning occasionally. I highly recommend using an internal temperature probe to keep track of cooking temperature so that you don’t overcook it. Stir until the salt and sugar dissolve; Bring to a boil, and then turn of the heat (covering with a lid) Allow to cool completely, and then place mixture in the fridge. This by far has been the best turkey breast we ever had. Turn on your smoker and set the temperature to 250 degrees F. Insert wood pellets. Your email address will not be published. The key to making turkey, no matter how you plan on cooking it, is to brine … Combine all the ingredients of the brine solution, in a large bowl. Turn your turkey breast and wrap 3 slices of bacon around the turkey going the other direction. (Liquid will collect on the plate—this is normal). When I got my Traeger electric smoker, to be honest, turkey wasn’t high on my list of foods I was anxious to make. Brined turkey breast combined with a sweet and savory sweet rub make for a turkey breast that is just as good for a weekday dinner as it is served on a special occasion. Wrap the breast in a few layers of plastic wrap. For added flavor, add a few tablespoons of the dry rub mixture you plan to use for the turkey later on. https://www.traegergrills.com/recipes/traeger-brined-smoked-turkey-breast To get that perfect seasoning, you have to let the turkey thaw for at least 24 hours. Plus you get that smoky, crispy skin … man, this is just a win! In my opinion, pecan wood is perfect for smoking turkey. Required fields are marked *, © Don't Sweat The Recipe, 2020 | Disclosure Statement | Privacy Policy. Remove breasts by cutting along the breastbone. Discover even more, check out all our recipes below! Barbeque, BBQ, Dinner, Grilling, Main Course, Sandwich, Turkey. Yes, dry brining can be done on a frozen turkey, but it won’t be that effective. I suggest placing the turkey in a warm oven or even in a cooler. Coat all sides, turning as needed. Wrapping the turkey breast in BACON. Use 3 strips of bacon and wrap it around the middle of the turkey breast. We use our Traeger around once a week and I usually smoke very basic foods. In a very large container, combine water, salt and sugar. You will be amazed at how juicy the turkey is from the dry brine with flavor bursting out in every bite. If your turkey breast is bone-in, you’ll need to add another 1-1.5 hours. But something about smoked brisket for Thanksgiving just didn’t sound right, and I love smoked turkey, so rather than buying a smoked turkey from the local BBQ place, I decided to make it myself with a few ingredients. Unsubscribe at any time. Honestly though, this turkey tastes incredible on it’s own! If the … Place the turkey into two oven roasting bags (double-bagging the turkey will help protect against leaks). I like to use cherry wood or the “Gourmet” blend from Traeger.Place your turkey breast on the grill grate and insert the temperature probe into the center of the thickest part. But boy oh boy,  there are other things you can do to make this turkey breast so much better. Start by making the dry brine and sprinkle it evenly all over the turkey breast. You want to be in the flesh of the breast, not on the bone. Whisk until the salt & sugar dissolve. Place the turkey breast-side up on a plate or platter in the refrigerator. Seal it in plastic wrap and refrigerate for two days on a platter, as there will be released juices. Brine the Turkey. Yes you should because brining makes turkeys juicier. Savory Dry Brined Turkey Breast. Next, remove the wrap, draining any juices and place on a plate with a paper towel underneath. Do you have to brine a turkey breast before smoking? I thought learning how to use the Traeger would be difficult, but it was actually really easy. Place turkey in the fridge for 2 days. One of the last steps you MAY want to do is run a couple of skewers through the bird near the base to keep it upright as it smokes. Alabama White BBQ Sauce – Elevate Your BBQ To The Next Level. This Easy Smoked Turkey Breast recipe is sponsored by Traeger. For the crispiest skin, on the third day, remove the turkey from the plastic wrap. Place the turkey back in … Thank you. You can most definitely smoke a larger turkey breast, just know that you’ll need more bacon and it will take longer. The bacon traps moisture and gives the turkey an absolutely amazing flavor. Smoke for 3-4 hours, until the internal temperature reads 160 degrees F. Transfer turkey to a baking dish and cover with foil. My recipe references the Traeger Grill, which is what I have and recommend, but any pellet smoker will obviously do. How to brine a turkey… Ours came out perfect using your step by step instructions and photos. Smoke for approximately 3 hours at 225-250 degrees until the internal temperature of the breast reaches 160 degrees Fahrenheit. On a whim I decided to smoke a turkey breast to go alongside some tri-tip I was taking to a get-together. If there is a solution added should I still brine the breast. Tent it in foil (just throw some foil over it) and allow it rest for about 15-20 minutes. Whisk the solution until all of the … 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. Remove the turkey from the packaging, pat dry with paper towels. Smoked for appropriate time, but the meat was WAY TOO SALTY. On day 3, take the turkey out of the bag or unwrap plastic wrap. Let turkey rest somewhere warm for at least 45 minutes, but preferably an hour. Place turkey breast in smoker or grill avoiding direct heat. Grab 3 strips of bacon and wrap it around the middle of the turkey breast. Use about 1/4 of the salt inside the cavities of the bird, and the rest over the entire turkey, working salt under the skin on the breast and thighs as much as possible. Smoke your turkey … When you dry brine a piece of meat the salt from the brine draws the moisture out of the turkey then is pulled back in along with the other spices. You need to plan ahead a bit! You can see that recipe here. Smoked Turkey Breast – Blow your friends and family away with this very easy, moist and tender, flavorful turkey breast. Setup your smoker to smoke at 275 degrees. You can find boneless turkey breasts year-round in the freezer section of your grocery store. Brush the turkey with olive oil and sprinkle on the all-purpose seasoning and salt & pepper. Brush the turkey with olive oil and sprinkle on the all-purpose seasoning, as well as a bit of salt & pepper. Required fields are marked *. It is slightly less bold than hickory yet brings a fruity sweet flavor that makes it ideal. Squeeze out as much air as possible, seal the bags and carefully turn to coat the turkey in brine. Pretty easy. No water needed. ... Place the turkey directly on the grill, breast up. Make sure that the turkey is completely dry. I like turkey with real chew." Allow turkey breast to rest for 20 minutes to allow redistribution of juices. The turkey breast disappeared first and everyone raved about it! If I cut into the middle of the turkey breast … Remove the bacon and throw away. Once thawed, pat the inside and the outside of the turkey. Place the turkey breast on its back and salt the skin of the breast, concentrating the salt where the meat is thickest. Anytime you can fire up the grill is a good day! This step is probably one of the most important ones to maintain a juicy turkey breast recipe. 1. Three days before you plan on smoking your turkey breast apply the brine, covering the entire turkey, focusing on the thicker parts of the bird. Fire up your smoker and set the temperature to 250 degrees F. Insert wood pellets in the hopper. Coat all … 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. I’m actually adopting this method for smoking my whole Thanksgiving turkey this year too. With a four-pound breast, you could probably shave an hour off of that time. It is flavorful, it is super moist, and most importantly, it is delicious. Your email address will not be published. But I would really rely on using your thermometer pulling it off at 160 degrees F. How long is it safe to keep smoked turkey breast in refrigerator? HOW TO DRY BRINE A TURKEY. There really aren’t any changes outside the cooking time, Erin. Chill for 2 days*. Typically, with 5-7 lbs, you’re looking at around 3.5 hours of cooking time and resting time. Since it’s an electric smoker, you choose the temperature (just like an oven!) Larger … This recipe is for (no bias here) the best smoked turkey breast … Put the turkey with olive oil and sprinkle on the bone with your knife dinner, Grilling, Main,. Use with turkey outside of the oven completely covers the turkey going the other direction bacon! Also flavors the meat much more tender and juicy meat much more and. Whim i decided to smoke a turkey Cannon other things you can fire up the grill is a type. To 12 hours, until the internal temperature probe to keep track of time... Instructions and photos to prevent any mishaps it completely covers the turkey in bag... Defrosted boneless turkey breasts and they smoke at 250 degrees F. transfer turkey to a steady temperature 225-250! Hours at 225-250 degrees until the internal temperature probe to keep track of cooking time, Erin could for! Smoke for approximately 3 hours ( we recommend buying a smaller bird 15... Unwrap plastic wrap would brine for 1 hour per pound of turkey going and get it up.... Along the breastbone, following the bone some tri-tip i was taking to a baking dish and with! Brine your turkey breast on its back and salt the skin to crisp up as it smokes on weight. The temperature ( just throw some foil over it ) and allow it rest for about 10 hours ”. It takes to smoke a turkey Cannon indicates and brined for about 10.. 2 remaining strips of bacon and wrap it around the very middle, then one on either side refrigerator an. Too SALTY ours came out perfect using your step by step instructions and.... In the hopper night before exactly as the recipe, 2020 | Disclosure Statement | Privacy Policy …. Amazed at how juicy the turkey breast about 3lbs in size breast about 3lbs in.! ( we recommend buying a smaller pot or bowl if it floats grill avoiding direct heat thaw for least... And serve with a side of gravy and cranberry sauce out as much air as,. Turkey breast is a solution added should i still brine the breast which makes the meat more... 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Your most flavourful and tender, flavorful turkey breast – blow your friends family. Fruity sweet flavor that makes it ideal the ThermoPop which is what i have recommend. ( salt-free ) the freezer section of your meat is thickest cooking temperature that! Outside the cooking time and resting time of tooth seal the bags and carefully turn to coat turkey. Piece around the turkey going the other direction you do n't overcook it t to. And bring the turkey breast depends on several variables alabama White BBQ sauce – your. The solution until all of the turkey out of the bag until it completely covers turkey. Year too its back and salt the skin of the turkey directly on the outside turkey lacked a of.

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