If you made your own brine, you will have to cool down the brining mixture. It might seem like a lot more work than getting your turkey slices from the deli, but the flavor will make all that effort worth it. Your choice of wood will influence the smoke flavor of the smoked turkey. Smoking is all about the slow and low combination. Thank you in advance for using our special link: http://www.smoking-meat.com/amazon, New to smoking…Do you filter out the thyme, rosemary, and garlic before you add the mixture to the turkey? The words “boneless” and “breast” might make you think of dry, flavorless meat, but the brining and smoking process will completely offset any misconceptions. Thighs If grill smoking, cook the breasts using the indirect grilling method. After 4-10 hours, take the turkey breasts and rinse them under cold water. Get your hands on one of these and you'll see what I mean.. it looks and feels extremely tough. Grind together the kosher salt, bay leaf, rubbed sage, dried thyme, and dried rosemary in a spice … Remove the turkey breast from the packaging but leave the net intact as this is what holds it's … Just tried this today. Chefs Tip: Be sure when buying your turkey breast … Turkey is safely done at 165°F however, as we've discussed before, turkey tends to keep cooking for several minutes after you remove it from the heat. Crown Roast Prepare The Meat. The files did not come thru right but Jeff was prompt to get it fixed. Using a boneless turkey breast is the perfect portion for four people and it is easy to make. Maple smoked turkey is definitely my favorite way to cook a bird. Seal the bag and place it down in a larger bowl in case of leakage. A good tip is to place the whole bag in a large bowl to catch any drippings in case of leakage. I did not filter anything out. Add ice and stir to cool down the mixture. Now that's a bargain and you know it. Lamb Shanks, All Fish Roasts Lamb Chops Make up a batch and if it's not as good as you've heard.. simply ask for a refund. So far I have used them on beef ribs, pork ribs, and different chicken parts. No.. 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°. Finally, buttermilk has a natural tang that will bring additional flavor to the turkey. – Place the turkey breast on the smoker, close the lid, and smoke for approximately 3 hours or until the internal temperature of the meat reaches 165 degrees F. – Remove the turkey from the smoker. Pork Belly Turn off the stove and let the ingredients stand for about 30 minutes, making sure the pot is still covered. Set the seasoned turkey onto Weber grill pans, Bradley racks or regular cooling racks and they are ready to go into the smoker. Place the turkey breasts inside a plastic bag and cover with the brining liquid. Sprinkle the turkey breast on all sides with the sweet rub seasoning (or your favorite seasoning). It’s a great low carb food to have on hand. Take the cooled liquid and add cold water to make about a gallon. Cherry has a mild and fruity flavor. Choose the brining recipe and mix together all the ingredients. This smoked turkey breast recipe includes smoking tips and information on finding the right turkey breast for your recipe. I can cook two in the time to cook one, and my big family now expects two for Thanksgiving. Expect that your turkey will be in the smoker for about 2.5 to 6 hours, depending on how big the turkey breasts are. The USDA recommends poultry to be cooked to an internal temperature of 165 degrees F. Most experts recommend cooking the dark meat, like the thighs, drumsticks, and wings for longer, to an internal temperature of 175 degrees F. If you want your turkey breast to perfectly hit 165 degrees F, pull it out when it reaches 160 degrees F and it will raise the additional five degrees as it rests. You want the herbs and spices to flavor the water. Picnic -Michelle M. I tried the rub on a beef brisket and some beef ribs the other day and our entire family enjoyed it tremendously. Smoked for appropriate time, but the meat was WAY TOO SALTY. Spare Ribs Here are some pictures I took on October 4, 2007 when I cooked boneless, skinless turkey breast on the Weber Bullet. I have your back. It's a win-win for everyone! Smoking a turkey breast (or a whole bird) is so simple and man – I'm loving the leftovers! After brining is complete, rinse the turkey breasts under cold water. The oil and the rub mix will form a paste. A top choice is apple wood, but other smoking wood like cherry works well too. You should note that adding ice to the brine will dilute its flavor. Bring the liquid to a boil. to the brine, those flavors also end up inside the meat. I will say we have won a great percent of the time over the past 15 years so we are not novices by any means. Serving the turkey breast with a thick, flavorful gravy will coat the dry meat. You can pick up commercially available pre-soaked wood chips or you can use wood chunks. Just use my simple brine for turkey breast overnight and then smoke it for a few hours to get a delicious smoked turkey flavor. To smoke a turkey breast, coat with mustard or mayonnaise and wrap in a protective covering since it is skinless. Fatty, All Pork Add the salt and gently stir until the salt is dissolved. For many people, the big turkey absolutely must be on the table in all of it's glory for Thanksgiving but if you really want to make it simple and tasty without . This easy smoked turkey breast is cooked on a pellet grill, and is the perfect way to cook a turkey breast! Cover with water (or half water/half apple juice) and stir in salt, maple syrup, brown sugar, garlic, onion, bay leaves and sage. Steak If you made your own brine, you will have to cool down the brining mixture. Prep Time 8 hrs. Smoking is all about the slow and low combination. Dry the turkey by patting it with paper towels. Pulled Pork Trout Each Share Saves a Steak From Being Cooked Well Done. Make sure that your wood does not contain chemicals. Tri-Tip 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°. Using juice as a base for the brine will impart the meat with a mild, fruity flavor. I usually figure on about 3 degrees of carryover cooking on these and to be on the conservative side of safe, I remove them from the heat at 162°F. Just make sure you follow the smoker’s instructions on how much liquid to use. I highly recommend brining even pre-injected birds. I recently purchased both recipes. For added flavor, add a few tablespoons of the dry rub mixture you plan to use for the turkey later on. Leave on the net because it will help the turkey breasts maintain their shape. Lower temperatures make sure that the meat retains its moisture. We have an annual rib fest competition at the lake every 4th of July. For this cook we are going to use 1/2 a boneless turkey breast, that we picked up from our local grocery store. Legs, All Lamb It's easy to see how potentially beneficial and exciting this can be. 1 turkey breast 1/8 cup canola or vegetable oil 1/2 teaspoon salt 1 teaspoon poultry seasoning Instructions. Honey Smoked Turkey Breast Recipe This Honey Smoked Turkey Breast is a boneless, skin-less Turkey Breast smoked on my Traeger Pellet Grill - and then topped with a Honey Glaze and raw, turbinado sugar to create a sweet and crispy bark. How to Smoke a Turkey Breast I started to cook with indirect heat for the smoking period at 225 degrees F for about 2 hours, until the internal temperature of the turkey read 150 degrees F. Now … With the net still intact, brush on a little cooking oil and season the outside of the turkey breasts liberally with Jeff's original rub. One way to dish up this protein is by smoking it. I followed his burnt ends recipe to the letter and my neighbors thought I was some master chef! If you want a bit more kick to it, add some black pepper. The key to successfully smoking a turkey is brining. can i increase the heat from 162F to 165F F? Let the turkey smoke undistributed for an hour, Now, paint the turkey with honey every 45 minutes. Sirloin Tip Make sure that the brining liquid is less than 40 degrees to minimize the risk of bacteria growth. You can also add other spices and herbs according to your taste, then wrap. CS Ribs 18 hrs is better. Corned Beef Place turkey breast in the smoker. You should only open the smoker once or twice on each session. Smoking Meat: The Essential Guide to Real Barbecue – The book is full of recipes and contains tons of helpful information as well. Seal the bag. Humidity is important if you want to have a smoke ring on the meat of your turkey. I just allowed it to continue adding flavor throughout the process. Add the cooled mixture from the fridge into the brine and stir to combine. Brush the turkey with olive oil and sprinkle on the all-purpose seasoning and salt & pepper. Check it out! Add more ice if you need to to cool it on down. By then, a thermometer inserted into the thickest part of the breast should register 165°F -170°F. However, we didn't win last year and had to step up our game! Dry the turkey by patting it with paper towels. Stir the mixture until the salt is dissolved. However, there are several factors that come into play when cooking the turkey breast. 0 from 0 votes. Grill Master's Essential Barbecue Recipe Book, The Trusted Recipes for over 33,000 Grill Masters. Is Boneless or Bone-in Best for Smoking? The oil and the rub mix will form a paste. Green egg guy here and was a bit surprised by the 4:30 cook time to get to 160, but always happy to get time back in the day. Setup your smoker for cooking at 225-240°F with indirect heat. Resist the urge to keep on checking on the meat. The only thing I offer for sale are the recipes to my (2) amazing dry rubs and my one-of-a-kind barbecue sauce. Smoked turkey is really good and surprisingly easy to do. Breast Add ice and stir to cool down the mixture. Use it for sandwiches or on top of a big pile of mashed potatoes and gravy, but you've got to try this! Smoke the turkey breast at 200ºF until the internal temperature reaches to 160ºF. With smoke appearing, salt and pepper the turkey skin. Put in the refrigerator. This Blog is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com, 2 bottles of 64-ounce Cranberry-Pomegranate juice. I also made a batch of the barbeque sauce that we used on the brisket as well as some chicken. You can even make the brining liquid with just salt and water. Lower temperatures make sure that the meat retains its moisture. I didn’t cut until an hour before cook time and it was still tender than anytime I’ve fried/baked traditionally. Baby Back Ribs In a pot, put together the ingredients of the brine, except for the salt. Add the salt and gently stir until the salt is dissolved. Wrap the turkey breasts in aluminum foil and let it rest for about 30 minutes. Step by Step Directions Even a Novice Cook Can Follow. If you interrupt the process by taking it out too soon or you don’t use the correct salt ratio you’ll get the result you got. But that is exactly the reason why you want it to soak up some liquid. Once you order, there'll be no more recipe ads in the. Just wondering, if the only breast I can get is injected with the solution like they do should I still brine it? You do not want to brine the turkey in hot liquid because it will start the cooking process. This will also do wonders for the juiciness of the turkey.. it just won't add anything other than a little bit of saltiness to the meat. Using too much will result in steaming the turkey breast. Remove the net from the turkey breasts being careful to not disturb the crust more than necessary. Brining turns out birds that are a lot more awesome than they are without brining. This should take about 15 minutes with the lid closed. Finally, to the pre-cooled brine mixture, add enough cold water to bring it up to a gallon.. you should have a total of 1 gallon of liquid in the pitcher. If you want to avoid eating dry turkey, taking out the bird before it reaches the desired temperature is important. You should have enough wood for about 4 hours of smoking. Some people swear by placing slices of bacon on top of the turkey breasts for added flavor and moisture. Great recipe. We used Jeff's rub and sauce (sauce on the side) and it was a landslide win for us this year! Take the cooled liquid and add cold water to make about a gallon. Humidity is important if you want to have a smoke ring on the meat of your turkey. You should only open the smoker once or twice on each session. Was wondering if I could use the breast brine recipe for the legs so I don’t have to make two brines. Cover the smoker and close the vents 1/3 of the way, being sure to protect your hands with oven mitts. Ingredients for a Traditional Turkey Brine: How To Use And Calibrate A Cooking Thermometer – Complete Instruction, History of Barbecue – The Four Types of Barbecue Found In the USA, Meat Grinders Guide: How to Carve a Rotisserie Chicken, Lean Mean Grilling Guide: Healthy Chicken Breast Recipes, How To Use Chicken & Turkey Rack Instructions. You can use any kind of smoker. Your boneless turkey will take on a plain, salty flavor. Put the “tea” in the fridge to cool down. All Beef Can't wait to do a beef brisket. There's not a lot to do to these boneless wonders. The process you can do at home is far superior to what they do in the factory and there should be no worry of it being too salty as long as you follow the 6% solution I recommend.. 1 cup of kosher salt to 1 gallon of water. Gallery Smoked Boneless Turkey Breast for Thanksgiving . Used your rub and sauce. Can I just use this same brine for the legs? -Darwyn B. This process is similar to steeping tea. Smoking the Turkey Breast In The Smoker or On a Charcoal Grill. Scallops And I only used 3/4 the amount of salt you have on your brine recipe. Make sure you have enough wood for 3-4 hours of smoke. Turned out very good but I used too much injection. Cover the pot and bring it just to boiling and then turn off the heat. For added flavor, add a few tablespoons of the dry rub mixture you plan to use for the turkey later on. You can loosen the skin of the turkey with your fingers and season under the skin for more flavor. You can use a premade blend like Jeff’s Original Rub, or you can make your own with salt, pepper, garlic, onion, paprika, and some chipotle powder. In general, you should plan to smoke your turkey breast for about 30-40 minutes per pound at 250°F. Step 5 Remove turkey, … Some people swear by placing slices of bacon on top of the turkey breasts for added flavor and moisture. Set … You can pick up commercially available pre-soaked wood chips or you can use wood chunks. 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