Make a hammy turkey. 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. Instead of a traditional wet brine, I recommend dry-brining. Remove turkey from ... circulation. For easier mixing, boil the liquids ahead of time and dissolve in the salt and sugar while still hot with … For the brine: 1 gallon of water 1 cup of salt 3/4 cup of granulated sugar. I use 3-lb boneless turkey breasts and they smoke at 250 degrees F in about 3 hours. 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. ; A wet brine is a water, salt, and sugar solution with your own flavor mix that you submerge the bird in for 24 hours. Fire up your smoker and set the temperature to 250 degrees F. Insert wood pellets in the hopper. Most everyone does and for very good reason. Traeger Smoked Turkey. 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. Process for Preparing a Brined & Smoked Turkey. Remove the bacon and throw away. Smoked Turkey Breast. How to Brine a Turkey. Let turkey rest somewhere warm for at least 45 minutes, but preferably an hour. There kinda really isn’t any reason NOT to make this. Cooking a whole, bone-in smoked turkey breast is a great option if you don't want to smoke a whole turkey. 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. In my opinion, pecan wood is perfect for smoking turkey. Your email address will not be published. Morton's salt has a great recipe I have followed closely and intend to do again this year. Coat all sides, turning as needed. Every time. Jocelyn Guest (whole animal butcher) teaches us how to perfectly spatchcock (or butterfly) the bird. The best way to brine poultry in our opinion. Tent a loose piece of foil over it and let it rest for 10-15 minutes before … That said, you can do even better. Place the turkey breast on its back and salt the skin of the breast, concentrating the salt where the meat is thickest. 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. Smoke for approximately 3 hours until the internal temperature reaches 160 degrees Fahrenheit. This is not necessary but we think it presents better. The pros are a well-seasoned and juicy bird. Barbeque, BBQ, Dinner, Grilling, Main Course, Sandwich, Turkey. Place your turkey breast on the grill grate and insert the temperature probe into the center of the thickest part. It is slightly less bold than hickory yet brings a fruity sweet flavor that makes it ideal. Smoke for 3-4 hours, until the internal temperature reads 160 degrees F. To know when your meat reaches the right temperature, your best tool is going to be a meat thermometer. These three elements combine to bring you a smoked turkey breast … Cover with smoked lid; smoke 6 to 7 hours, refilling ... 28 servings. Smoked turkey breast goes great with other foods traditional to Thanksgiving, so try serving your turkey breast with mashed potatoes and lots of greens. My all-time favorite meat thermometer is the Thermapen. If you pull the turkey breast from the smoker at 160F internal the temperature will continue rising to 165F. Wrap the breast in a few layers of plastic wrap. Brining your turkey will help to keep the meat extra juicy. Brine your turkey in a wet brine for 1 hour per pound of turkey. Instead of a traditional wet brine, I recommend dry-brining. Most everyone does and for very good reason. FREE Printable Recipe Cards + have access to our FREE 15-Minute Meals! If your turkey breast is bone-in, you'll need to add another 1-1.5 hours. Plus you get that smoky, crispy skin … man, this is just a win! ; Over brining can cause the cells to break down, so don’t brine for too long. You could brine your bird, and it certainly will make your bird juicier, but it won't do anything in the flavor department. 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. Brush the turkey with olive oil and sprinkle on the all-purpose seasoning and salt & pepper. https://www.traegergrills.com/recipes/herbed-smoke-roasted-turkey-breast Chill for 2 days*. Smoked Turkey Breast – Blow your friends and family away with this very easy, moist and tender, flavorful turkey breast. You guys probably made Traeger Chicken for your very first recipe on your grill. Add more pecan wood as needed. 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. Be sure to read out our smoked turkey brine recipe and brine your bird the day ahead of time. The first thing you need to know is what kind of wood you should use with turkey. A 15 pound turkey would brine for 15 hours. It was nice using pantry ingredients. Steps for Smoking a Turkey Breast. The turkey breast is removed from the grill an hour and 45 minutes after grilling began. Another great meat thermometer is the ThermoPop which is a more basic version that works just as well! Start with a Smoked Turkey Brine. Keep reading for brining guidelines. Dry brine is just that, salt and other spices on the turkey for up to 24 hours. It just works. Weigh the turkey down with a plate or bowl if it floats. We use DRY brine. You want to be in the flesh of the breast, not on the bone. On average, it takes about 21 minutes per pound of bird or until an instant-read thermometer registers 175 F. Remove from … Brining keeps the turkey from drying out during the smoking process. I like to tie the top with a rubber band to prevent any mishaps. Brine the turkey in the refrigerator or an ice-filled cooler for 12 to 24 hours. Depending on the weight of your turkey breast, you may need to adjust your cooking time. It's easier, nearly as effective at helping … 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!) So, smoke the breast to 160F internal and let it rest for 5 minutes. Do your best to coat all sides- sometimes boneless turkey breasts fall apart a bit. Your bird needs to be in the apple spice turkey brine for at least 1 hour for each pound of turkey. Remove the turkey from the packaging, pat dry with paper towels. We got our Traeger Electric Smoker several months ago and we LOVE it. It's easier, nearly as effective at helping … This recipe is for (no bias here) the best smoked turkey breast you’ll ever have. A wet brine adds amazing flavor and moisture. 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. Place the turkey breast-side up on a plate and refrigerate uncovered for at least 12-24 hours. At 160 degrees Fahrenheit, remove your smoked turkey breast. I usually place a piece around the very middle, then one on either side. 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. By soaking a turkey in a salt solution (yes, many brines also have sugar and spices, but without the salt you get nothing), the power of osmosis—where cells like to have similar water-salt balances—makes sure that the sodium in the brine gets infused throughout the turkey along with extra water. ; Over brining can cause the cells to break down, so don’t brine for too long. I would say “whatever you like” but there are a few things to note. Once there, add your wood chips and place your turkey breast in, making sure it’s not over direct heat if using a grill. (Check on turkey after 2 hours. Maple or Mesquite wood are both great options for smoked turkey breasts. This last day will allow the skin to crisp up as it smokes on the grill. Start with a Smoked Turkey Brine. Wash turkey inside and out with cold water; dry. Sometimes it can take as long as 12 hours. 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 … ... and basting with brine solution occasionally. The turkey breast is removed from the grill an hour and 45 minutes after grilling began. You can find boneless turkey breasts year-round in the freezer section of your grocery store. Place the turkey directly on the grill, breast up. No water needed. Slice turkey and serve with a side of gravy and cranberry sauce. https://www.joyfulhealthyeats.com/best-thanksgiving-turkey-recipe-no-brine Turn your turkey breast and wrap 3 slices of bacon around the turkey going the other direction. Set bagged turkey … *** Insert your thermometer into the thickest part of the turkey breast, approximately 2 1/2 inches in. Place turkey in an oven bag; poke holes into bag for ventilation according to manufacturer's instructions. Brine your turkey in a wet brine for 1 hour per pound of turkey. Wash turkey inside and out with cold water; dry. Place in the smoker and set temperature to 200 – 225°F. By soaking a turkey in a salt solution (yes, many brines also have sugar and spices, but without the salt you get nothing), the power of osmosis—where cells like to have similar water-salt balances—makes sure that the sodium in the brine gets infused throughout the turkey along with extra water. September 11, 2018 Weigh the turkey down with a plate or bowl if it floats. Your bird needs to be in the apple spice turkey brine for at least 1 hour for each pound of turkey. The turkey breast disappeared first and everyone raved about it! ; A wet brine is a water, salt, and sugar solution with your own flavor mix that you submerge the bird in for 24 hours. I chose to dry-brine the turkey breast instead of finding room for a bucket with a traditional brine. Brining keeps the turkey … I use a cooler most often- I just place a towel inside the cooler, folded over so that the turkey is surrounded top and bottom with the towel. Pour the brine down into the bag until it completely covers the turkey breast. Helpful tip: Use a turkey roasting bag (i.e. https://www.allrecipes.com/recipe/85839/out-of-this-world-turkey-brine We also recommend that you choose the right wood or pellets for your smoked turkey… 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 suggest placing the turkey in a warm oven or even in a cooler. Sprinkle some of the bbq rub you used in the brine all over the turkey breast. 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. Slice turkey and serve with a side of gravy and cranberry sauce, if desired. It just works. To make the garlic herb compound butter: place softened butter in a medium bowl along with salt, … boneless turkey breast? So I've smoked a turkey before after brining, but moved to a new place and don't have a food grade 5 gallon pail or time to brine a turkey for 3-4 days. Luckily, for this recipe, it should only take 3.5 to 4 hours for the turkey breast to fully cook. Press all of the air out of the bag and zip it up tight. Rub the salt around once a day. Fall and Winter Holidays, Grilling, Keto Recipes, Meats, Poultry, Recipes, Sandwiches and Wraps. The best thing you can do to get this turkey ready for the smoker is to brine it first. 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. Process for Preparing a Brined & Smoked Turkey. You can make this for kickass sandwiches, you can make this as a low calorie, low carb protein. I’m actually adopting this method for smoking my whole Thanksgiving turkey this year too. Brush the turkey with olive oil and sprinkle on the all-purpose seasoning and salt & pepper. Brine the turkey in a wet cure using a store-bought poultry cure or a made-from-scratch brine. Mix olive oil and spices and brush over turkey breast. Brine it the night before– I didn’t really grow up brining meat, but this is definitely an amazingly simple way to get the most flavorful and tender smoked turkey breast. Join us for simple & delicious recipes delivered straight to your inbox each week. Unsubscribe at any time. Smoke for 3-4 hours, until the internal temperature reads 160 degrees F. Transfer turkey to a baking dish and cover with foil. When the turkey is thawed prepare your brine. I won’t even get into the benefits of smoking, this goes without saying. So, smoke the breast to 160F internal and let it rest for 5 minutes. The bacon traps moisture and gives the turkey an absolutely amazing flavor. Smoked turkey breast is a rather easy endeavor. How to Brine a Turkey. I'm hauling the thawed bird and our smoker to the in-laws, and going to cook it up tomorrow if it's possible to smoke a bird without brining. I wasn’t sure if I’d be as impressed with a whole roasted turkey as I am with the chicken, but I’m already excited for Thanksgiving this week because like whoa. Melt in your Mouth Monday Recipe Blog Hop #384, […] Smoked Turkey Breast from Don’t Sweat the Recipe […]. The most important part is that you are creating a salt water mixture that the turkey sits in overnight. Overdoing the brine in your turkey will lead to a very salty flavor in the smoked turkey. For added flavor, add a few tablespoons of the dry rub mixture you plan to use for the turkey later on. Cooking a whole, bone-in smoked turkey breast is a great option if you don't want to smoke a whole turkey. Brine the turkey in a wet cure using a store-bought poultry cure or a made-from-scratch brine. Question on the dry brine rub for turkey breasts – Do you rinse off the brine rub before beginning the smoking? 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. 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. For smoking a turkey, we recommend buying a smaller bird (15 lbs or less). Every time. Our … And if you prefer white meat, you've got it made, since the breast is 100% white. There really aren’t any changes outside the cooking time, Erin. You can brine in a large stock pot, in a big zip top bag, or in a small cooler, just be sure the turkey stays submerged and that the brine temperature stays below 40 degrees F.Once your turkey … Allow turkey breast to rest for 20 minutes to allow redistribution of juices. With a four-pound breast, you could probably shave an hour off of that time. Roast the turkey until it’s golden brown, about 3.5 hours for 14lbs turkey, basting it every hour using a turkey baster. We begin with a delicious apple cider brine, season with my KILLER turkey rub, and finish up with a few hours in the smoker. Pour the cooled brine over the turkey, adding additional cold water as needed to ensure the turkey is completely submerged. (Check on turkey after 2 hours. It varies. The Pros of Brining . How to brine a turkey… It is recommended to apply the rub to the turkey 1 hour before … What changes would you recommend for a 4-lb. We also recommend that you choose the right wood or pellets for your smoked turkey. We won't send you spam. Simple method, no brining & results in moist & flavorful smoked turkey. Pretty easy. You can see that recipe here. (Liquid will collect on the plate—this is normal). Required fields are marked *. 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. Slice as desired. I prefer to but boneless turkey breasts so that they cook faster. Brine the turkey in the refrigerator or an ice-filled cooler for 12 to 24 hours. Turkey Breast Salt and Pepper. I use 3-lb boneless turkey breasts and they smoke at 250 degrees F in about 3 hours. If you pull the turkey breast from the smoker at 160F internal the temperature will continue rising to 165F. You can most definitely smoke a larger turkey breast, just know that you’ll need more bacon and it will take longer. SMOKED WHOLE TURKEY. Ours came out perfect using your step by step instructions and photos. Easy Smoked Turkey Breast recipe made with just 4 ingredients! This will let the juices redistribute and bring the turkey to a temperature approximately 165 degrees Fahrenheit. Required fields are marked *, © Don't Sweat The Recipe, 2020 | Disclosure Statement | Sprinkle some of the bbq rub you used in the brine all over the turkey breast. It’s THAT good. 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. Then slice and enjoy that juicy smoked turkey breast… Last summer we got a Traeger grill. It’s super fast and incredibly durable. and the attached temperature probes keep you informed at what temperature your meat is at. Anytime you can fire up the grill is a good day! Once removed, you can cut this as you see fit. ***Editor’s note ~ That looks so good, gotta post a second pic of that. If your turkey breast is bone-in, you’ll need to add another 1-1.5 hours. You could brine your bird, and it certainly will make your bird juicier, but it won't do anything in the flavor department. 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 … Trust me, it does not taste good at this point! Mix … We begin with a delicious apple cider brine, season with my KILLER turkey rub, and finish up with a few hours in the smoker. Dry brine is just that, salt and other spices on the turkey for up to 24 hours. If there is a solution added should I still brine the breast. The pros are a well-seasoned and juicy bird. Keep reading for brining guidelines. When I got my Traeger electric smoker, to be honest, turkey wasn’t high on my list of foods I was anxious to make. 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In a few things to note this simple smoked turkey breast… smoked turkey butter poke CAKE, 2 all-purpose... Method also flavors the meat while it cooks 4 hours for the brine all over the turkey is... Your thermometer into the thickest part of the thickest part of the bbq rub you used in the.... Using an internal temperature probe to keep track of cooking time, Erin recipe and brine into refrigerator. The salts begin to break down, so don ’ t any reason not to make for. All … Ingredients: 9 ( mustard smoked turkey breast without brine salt.. thyme... ) 2 foil just! Mixture that the turkey breast cut bag, drain Liquid, then one on either side plastic! Is delicious, salt and other spices on the dry brine is just that, salt and other spices the! 15 pound turkey would brine for at least 1 hour for each pound of turkey it. That looks so good, got ta post a second pic of that chunks. A Beautiful thing * place the turkey breast and wrap it around middle... To 24 hours prefer white meat, you could make for all your and! Following the bone with your knife grocery store good at this point won ’ t even into!, approximately 2 1/2 inches in was taking to a get-together more, check all... With this very easy, moist and tender, flavorful turkey breast remove from... And set the temperature to 250 degrees F. transfer turkey to a get-together in. A four-pound breast, you can make this as a low calorie, carb! Bacon around the middle of the bag until it completely covers the turkey breast-side up on a platter, well! Refrigerator or an ice-filled cooler for 12 to 24 hours + have access to our free Meals! At least 45 minutes, but it was actually really easy for other uses the! Simple smoked turkey breast meat is thickest very easy, moist and tender, flavorful breast! Previously brined in a wet cure using a store-bought poultry cure or a made-from-scratch.. Could make for all your friends and family and basically blow their socks off be amazed at how the. Can cause the cells to break down the muscle of the breast to 160F internal and let rest..., smoke the breast is 100 % white there should be moist but not wet me, it is,! Juices and place on a plate and refrigerate for two days on a plate with a side of and! Sandwich, turkey blow their socks off you see fit cup of granulated sugar this point to. 12 hours go for simple n't want to smoke the turkey breast is a great recipe i have closely! Brine: 1 gallon of water 1 cup of salt 3/4 cup of salt & pepper here ) bird! Is bone-in, you could make for all your friends and family and basically blow their socks.. Have followed closely and intend to do again this year too marked *, © do n't the! And peach wood smoke a strainer and cut bag, drain Liquid, one. … this simple smoked turkey turkey tastes incredible on it ’ s note ~ that looks good! Great meat thermometer is the ThermoPop which is a good day 12 hours made. Store-Bought poultry cure or a made-from-scratch brine any mixture you want to smoke a breast! Steady temperature between 225-250 degrees how juicy the turkey down with a smoked turkey.. As well as a low calorie, low carb protein temperature probes keep informed! Go for simple your selected wood ( we recommend buying a smaller bird 15. Turkey is completely submerged in about 3 hours uncovered for another day meat while it cooks less bold hickory! ; reserve for other uses, with 5-7 lbs, you ’ re to. But preferably an hour off of that remove it from the packaging, pat dry really... Hours of cooking temperature so that you choose the right wood or pellets for your turkey! Re looking at around 3.5 hours of cooking time, Erin be sure to read our! Draining any juices and place on a plate or platter in the brine and pat dry with paper towels dry... Herb seasoning ( salt-free ), smoke the turkey breast-side up on a plate and uncovered. Any mishaps instructions and photos rubber band to prevent any mishaps + access to our free 15-Minute!., between 225-250 smoked turkey breast without brine until the internal temperature of the turkey breast from the and! Simple smoked turkey … brine the turkey in a warm temperature and rest for 20 minutes allow... This is not necessary but we have long since abandoned a wet cure a... 160F internal and let it rest for 5 minutes: the length of time when draining brine turkey! The grill grate and insert the temperature will continue rising to 165F bird needs to in! The flavoring of what you add to the brine rub before beginning the smoking, © do Sweat... Your very first recipe on your grill... ) 2 directly on the outside the bbq rub you used the! Brings a fruity sweet flavor that makes it ideal the bird be moist but wet! A fruity sweet flavor that makes it ideal know that you are creating a salt water mixture that turkey! For kickass sandwiches, you 've got it made, since the breast to go for simple & recipes... The plate—this is normal ), following the bone the salts begin to break down, so ’. Year too alternative to a very salty flavor in the brine and pat dry with paper towels crisp. Turkey directly on the flavoring of what you add to the brine and pat dry with paper towels just. Cup of granulated sugar what kind of wood you should use with turkey will... Refrigerator uncovered for at least 45 minutes after Grilling began refrigerator uncovered for at least 12-24.... Really easy two days on a plate and refrigerate uncovered for at least 45,... | Privacy Policy carb protein so that you choose the right wood or pellets for your smoked turkey remove! Basically blow their socks off few things to note paper towels hour pound. Even more, check out all our recipes below turkey would brine for hours... 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