This simple smoked turkey breast recipe is so easy to do. 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. Brining keeps the turkey from drying out during the smoking process. It's easier, nearly as effective at helping … Most everyone does and for very good reason. Most everyone does and for very good reason. Roast the turkey until it’s golden brown, about 3.5 hours for 14lbs turkey, basting it every hour using a turkey baster. All opinions are 100% mine. ***Editor’s note ~ That looks so good, gotta post a second pic of that. For the crispiest skin, on the third day, remove the turkey from the plastic wrap. ; Over brining can cause the cells to break down, so don’t brine for too long. You know what? This last day will allow the skin to crisp up as it smokes on the grill. Place the turkey breast-side up on a plate and refrigerate uncovered for at least 12-24 hours. September 11, 2018 ; A wet brine is a water, salt, and sugar solution with your own flavor mix that you submerge the bird in for 24 hours. Melt in your Mouth Monday Recipe Blog Hop #384, […] Smoked Turkey Breast from Don’t Sweat the Recipe […]. On a whim I decided to smoke a turkey breast to go alongside some tri-tip I was taking to a get-together. ... and basting with brine solution occasionally. Overdoing the brine in your turkey will lead to a very salty flavor in the smoked turkey. With a four-pound breast, you could probably shave an hour off of that time. The most important part is that you are creating a salt water mixture that the turkey sits in overnight. 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 … Brine the turkey in the refrigerator or an ice-filled cooler for 12 to 24 hours. Place turkey breast in smoker or grill avoiding direct heat. Wash turkey inside and out with cold water; dry. Another great meat thermometer is the ThermoPop which is a more basic version that works just as well! Last summer we got a Traeger grill. and the attached temperature probes keep you informed at what temperature your meat is at. The first thing you need to know is what kind of wood you should use with turkey. Anytime you can fire up the grill is a good day! This will let the juices redistribute and bring the turkey to a temperature approximately 165 degrees Fahrenheit. 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. 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. boneless turkey breast? Smoke for approximately 3 hours at 225-250 degrees until the internal temperature of the breast reaches 160 degrees Fahrenheit. 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. This is what is going to help hold moisture in the meat while it cooks. Cooking a whole, bone-in smoked turkey breast is a great option if you don't want to smoke a whole turkey. Overdoing the brine in your turkey will lead to a very salty flavor in the smoked turkey. Steps for Smoking a Turkey Breast. 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. 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. For easier mixing, boil the liquids ahead of time and dissolve in the salt and sugar while still hot with … https://www.traegergrills.com/recipes/herbed-smoke-roasted-turkey-breast 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. My all-time favorite meat thermometer is the Thermapen. 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. Get your smoker or grill to a steady temperature between 225-250 degrees Fahrenheit. I’m actually adopting this method for smoking my whole Thanksgiving turkey this year too. Setup your smoker to smoke at 275 degrees. Slice turkey and serve with a side of gravy and cranberry sauce, if desired. Dry brine is just that, salt and other spices on the turkey for up to 24 hours. A pellet grill smoked turkey breast is a perfect alternative to a whole turkey for a small gathering! There really aren’t any changes outside the cooking time, Erin. When I got my Traeger electric smoker, to be honest, turkey wasn’t high on my list of foods I was anxious to make. How to brine a turkey: 1. https://www.allrecipes.com/recipe/85839/out-of-this-world-turkey-brine Then slice and enjoy that juicy smoked turkey breast… It’s been a really fun & delicious process to learn. A wet brine adds amazing flavor and moisture. Every time. This is not necessary but we think it presents better. 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. You’ll need a defrosted boneless turkey breast about 3lbs in size. Be sure to read out our smoked turkey brine recipe and brine your bird the day ahead of time. Place the turkey directly on the grill, breast up. Your email address will not be published. Turkey Breast Salt and Pepper. In fact, it'll dilute the flavor of your turkey. Turkey should be finished between 3-5 hours. Process for Preparing a Brined & Smoked Turkey. So, smoke the breast to 160F internal and let it rest for 5 minutes. 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 use 3-lb boneless turkey breasts and they smoke at 250 degrees F in about 3 hours. Brine your turkey breast the night before. Grind together the kosher salt, bay leaf, rubbed sage, dried thyme, and dried rosemary in a spice … It just works. I prefer to but boneless turkey breasts so that they cook faster. Since the point of making a turkey breast is to go for simple. You can see that recipe here. Remove the bacon and throw away. If your turkey breast is bone-in, you'll need to add another 1-1.5 hours. SMOKED WHOLE TURKEY. I chose to dry-brine the turkey breast instead of finding room for a bucket with a traditional brine. We got our Traeger Electric Smoker several months ago and we LOVE it. Transfer to a baking dish and cover with foil. 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. A 15 pound turkey would brine for 15 hours. I would say “whatever you like” but there are a few things to note. Traeger Smoked Turkey. How to Brine a 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. 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. (Check on turkey after 2 hours. It is recommended to apply the rub to the turkey 1 hour before … Set bagged turkey … Honestly though, this turkey tastes incredible on it’s own! Our … Instead of a traditional wet brine, I recommend dry-brining. The best thing you can do to get this turkey ready for the smoker is to brine it first. There kinda really isn’t any reason NOT to make this. Depending on the weight of your turkey breast, you may need to adjust your cooking time. Brush the turkey with olive oil and sprinkle on the all-purpose seasoning and salt & pepper. I usually place a piece around the very middle, then one on either side. Remove turkey from ... circulation. The salts begin to break down the muscle of the breast which makes the meat much more tender and juicy. Thank you. There should be no salt visible on the surface and the skin should be moist but not wet. Helpful tip: Use a turkey roasting bag (i.e. Weigh the turkey down with a plate or bowl if it floats. https://ohsodelicioso.com/the-best-smoked-turkey-breast-recipe If you pull the turkey breast from the smoker at 160F internal the temperature will continue rising to 165F. These three elements combine to bring you a smoked turkey breast … Slice turkey and serve with a side of gravy and cranberry sauce. Brine the turkey in a wet cure using a store-bought poultry cure or a made-from-scratch brine. Rub the salt around once a day. Mix olive oil and spices and brush over turkey breast. Join us for simple & delicious recipes delivered straight to your inbox each week. If there is a solution added should I still brine the breast. We also recommend that you choose the right wood or pellets for your smoked turkey. It's easier, nearly as effective at helping … Once there, add your wood chips and place your turkey breast in, making sure it’s not over direct heat if using a grill. Typically, with 5-7 lbs, you’re looking at around 3.5 hours of cooking time and resting time. In my opinion, pecan wood is perfect for smoking turkey. 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. We won't send you spam. Place the bowl with the ziploc'd turkey breast and brine into the fridge for 4-12 hours. You could brine your bird, and it certainly will make your bird juicier, but it won't do anything in the flavor department. Smoked Turkey Breast Brine. 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. I wasn’t sure if I’d be as impressed with a whole roasted turkey … Plus you get that smoky, crispy skin … man, this is just a win! Big thick hearty chunks, thinly sliced for lunch meat .. anyway you like it. Sometimes it can take as long as 12 hours. Your bird needs to be in the apple spice turkey brine for at least 1 hour for each pound of turkey. You will be amazed at how juicy the turkey is from the dry brine with flavor bursting out in every bite. The Pros of Brining . Smoking a Turkey Breast. Unsubscribe at any time. It’s super fast and incredibly durable. Brine the turkey in a wet cure using a store-bought poultry cure or a made-from-scratch brine. 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!) If skin isn’t browning fast enough, increase oven temperature by 50°F/10°C. Required fields are marked *, © Don't Sweat The Recipe, 2020 | Disclosure Statement | Grind together the kosher salt, bay leaf, rubbed sage, dried thyme, and dried rosemary in a spice grinder or small food processor. Seal it in plastic wrap and refrigerate for two days on a platter, as there will be released juices. The turkey breast disappeared first and everyone raved about it! I like to tie the top with a rubber band to prevent any mishaps. Place the turkey breast on its back and salt the skin of the breast, concentrating the salt where the meat is thickest. Chill for 2 days*. Use 3 strips of bacon and wrap it around the middle of the turkey breast. How to Brine a Turkey. To cook your turkey a bit faster you can also increase the cooking temperature to 275 degrees F. Our 3-lb turkey breast generally serves 8-10 people. When the boneless turkey breast has reaches 162°F, remove it from the heat immediately and carry it into the house. The next day, take it out of the brine and pat dry. Since it’s an electric smoker, you choose the temperature (just like an oven!) It appears to be nicely browned from the heat and peach wood smoke. Add more pecan wood as needed. Sprinkle some of the bbq rub you used in the brine all over the turkey breast. Make a hammy turkey. Brining keeps the turkey … A Perfectly Smoked Turkey Breast Is a Beautiful Thing . Your bird needs to be in the apple spice turkey brine for at least 1 hour for each pound of turkey. 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. ; A wet brine is a water, salt, and sugar solution with your own flavor mix that you submerge the bird in for 24 hours. https://www.traegergrills.com/recipes/herbed-smoke-roasted-turkey-breast Turn your turkey breast and wrap 3 slices of bacon around the turkey going the other direction. Notify me of follow-up comments by email. 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. You want to be in the flesh of the breast, not on the bone. The turkey will take on the flavoring of what you add to the brine. Brush the turkey with olive oil and sprinkle on the all-purpose seasoning, as well as a bit of salt & pepper. Brine your turkey in a wet brine for 1 hour per pound of turkey. And it takes less than 10 minutes of your time and the rest is just sitting in the fridge letting the brine … The basics are very simple. This Easy Smoked Turkey Breast recipe is sponsored by Traeger. When you’re ready to smoke the turkey breast remove it from the brine and pat dry with paper towels. Get your grill or smoker going and get it up to temp, between 225-250 degrees. Start checking the internal temperature at 3 hours. 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