This was the tastiest turkey I’ve ever had. Let the brine boil for a minute and then remove from the heat and let it come down to room temp. What Internal Temperatures Does a Smoked Turkey Need to Be? Just my opinion. Tender, juicy turkey that has a delicious rub on it. Setup your smoker to smoke at 275 degrees. I prefer to use cherry for smoked turkey breast. Remove the smoked turkey breast from your smoker and let it rest for about 15 minutes before slicing. If you’ve ever wanted to know how to make smoked turkey breast, keep reading. Think of your one pound hams packed in a small vacuum sealed package at the grocery store. Overcooked turkey is dry and has less flavor. You make these holes by sticking the needle in and moving it in different directions. When cooking a turkey I always go to 165 degrees in the deepest part of the breast without touching any bones. The residual heat will finish cooking the turkey breast to a … Remove and cover with foil, allowing it to rest for 15 minutes before slicing and serving. Season the exterior of the breast with the remaining bbq rub. Make sure the flavors are completely infused. This marinated smoked turkey breast recipe has been on my mind for quite some time. You can also use brine to cure the meat. After smoking be sure to let your turkey sit for at least 10 to 15 minutes before serving for some of the moistest, most delicious slices of turkey breast you’ve ever had. Since the point of making a turkey breast is to go for simple. As I mentioned in sous vide chicken breast post, poultry meat is perfectly safe to eat at lower temperatures if the meat is held at those temperatures for a specified minimum time. Maple or Mesquite wood are both great options for smoked turkey breasts. If you are looking for a good product check out any of the Honeysuckle White products. All these woods are fine but don’t use conifers. Your email address will not be published. You’ve Gotta Try This Sweet and Spicy BBQ Sauce. Learn how your comment data is processed. Now, let’s move to the most awaited thing, i.e. It is advised to use an electric smoker that comes with a thermometer. Preheat grill to medium-high heat (about 325°F) and set up to cook with indirect heat. This will form a pellicle so your turkey can take on smoke better. Cuisinart 30’’ Vertical Electric Smoker Review, Cuisinart Vertical 36ʺ Propane Smoker Review, Smoke Hollow Pellet Grill [2021] – Reviews and Buyers Guide, Best Charcoal for Smoking [2021] – Reviews and Buying Guide, How to Smoke a Brisket in an Electric Smoker, How to Use an Electric Smoker? As with any protein, cut across the grain (the grain runs from the thickest part, down to the smaller tip that was trimmed) Now it’s time to plate up, placing some turkey breast on the plate. Watch the BBQ Pit Boys smoke up some tender and moist Turkey Breast on the grill. Oak, hickory, walnut, beech, alder, mesquite, and many others depending on your preferences. turkey breast. The Thanksgiving holiday is upon us once again here in the USA and the tradition is to have turkey and perhaps ham and all the sides that go along with . David usually uses a Thermoworks Smoke™ probe thermometer, but since he had other meat on the smoker that day it was unavailable. Let meat stand at room temperature 15 minutes to take off the chill. Insert a probe for your remote thermometer in the thickest part of the breast and set an alarm to go off when the internal temp hits 145 degrees. This marinated smoked turkey breast recipe has been on my mind for quite some time. Like most of my recipes, smoking a turkey breast is a simple process. You will not BELIEVE how delicious, juicy and EASY this recipe is! You know the drill here – it’s kosher salt – not table salt. Brine the turkey breast for 6 hours. Every 45 minutes or so, I baste the turkey with melted butter. Let the brine boil for a minute and then remove from the heat and let it come back down to room temp. If your rub is high in salt I’d recommend cutting the amount of salt in your brine in half. Thermapen Mk4 Instant-read Thermometer for meat & more, Smoke 2-Channel Alarm Thermometer | ThermoWorks, Jacobsen Salt Co. So it took roughly 30 minutes per pound at 250 degrees. Smoke the spatchcocked turkey. Setup your smoker to smoke at 275 degrees. I would love to do this but I don’t have a smoker can I use the over to bake it if so can you send me the directions for the over? Place the thermometer between the meat and the breastbone. Smoked Turkey Breast Recipe | How To Smoke a Turkey Breast - … Note for GOSM smoker owners: Fill the wood chip box with wood pellets (the kind made especially for cooking) and it will smoke for 3-5 hours straight depending on which model you have and the size of the wood chip box. Why cook one smoked turkey breast when you can cook two?! Season with more salt and pepper if required, carve up your turkey breast, and enjoy! Step 5 Remove turkey, … What is dry-brining? For a final punch, you can paint the turkey breast with something sweet. Smoked Turkey Breast is a delicious turkey recipe that’s perfect for the holidays, yet small enough for dinner or a small cook out. Required fields are marked *. I chose to dry-brine the turkey breast instead of finding room for a bucket with a traditional brine. Smoke the turkey breast at 200ºF until the internal temperature reaches to 160ºF . Place the turkey breast inside and let is smoke for about 3,5 hours. The smoked turkey will … Generally you smoke a turkey for about 30 minutes per pound once the smoke temperature reaches 350 degrees. Then I massage turkey breast with brown sugar. Roll the turkey breast in the bacon slices and arrange the bacon so that it completely encompasses the turkey breast. The turkey will absorb some of the water, keeping the meat moist. Set up your smoker to smoke at 225 degrees using indirect heat. I do this by weighing the turkey breast in grams and then weighing kosher salt by 1.5% of that brine. Combine the water, salt, and 1 tbsp of the bbq rub in a saucepan and bring to a boil. Cover with water (or half water/half apple juice) and stir in salt, maple syrup, brown sugar, garlic, onion, bay leaves and sage. Plan on averaging 20-25 minutes per pound for turkey if smoking at 275.Again, you want to ensure that you are cooking to temperature and not to time. 3/4 - 1.5 hours. Smoked Meat Recipes and Tips to Help You Create Mouthwatering Barbecue On a Pellet Smoker. As I said, our smoked turkey breast had a nice pop-up timer! Your email address will not be published. I’ve done whole turkeys, turkey breasts, turkey legs, you name it, but I wanted to perfect a smoked turkey … Blot the turkey breast dry with a paper towel and trim off any excess skin or fat. Smoked Turkey Breast Marinade. In a large saucepan combine 3 cups of water with a 1/4 cup of kosher salt. You can make holes as many as possible. Smoked Turkey Breast for Thanksgiving. The total reheat time depends on the weight of your turkey. Put in … Those who have smoked turkey breasts like to point out … Sprinkle some of the bbq rub you used in the brine all over the turkey breast. Smoked the bone-in turkey breast at 180ºF for two hours before bumping the pit temperature to 325ºF. Americans prefer white meat over dark meat when it comes to turkey, so a whole, bone-in turkey breast may be the right choice for your Thanksgiving table or for any other time of year. Freeze the second grilled turkey breast for another time to save you cooking from scratch. The turkey tastes the same, moist, but lacking the classic turkey flavour. Simple and straight forward smoked turkey breast recipe just in time for the holidays. However, already cooked smokey turkey doesn’t need to get to 165. You can get the recipe for a Whole Smoked Turkey here >> If you’re still cooking your thanksgiving bird in the oven you are missing out. The smoked turkey breast is done when the internal temperature reaches 165 degrees. 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°. Place turkey breast in 350° oven and heat until warm. Mesquite is a good option if … This turkey breast is bursting with smoky flavor, incredibly moist, and super tender too. https://ohsodelicioso.com/the-best-smoked-turkey-breast-recipe The breast meat as we all know can dry up quickly. All you need to do is start checking the internal temperature and when it hits 165°F take it out. Check temperature with a meat thermometer. 2019-11-24T13:14:15-06:00 By Jeff Phillips | 13 Comments. Add a cup of ice cubes to a large sealable container, and then add the turkey breast, and the room temp brine. DOUBLE THE FUN You can easily double this recipe with by adding of another turkey breast and doubling the amount of barbecue rub and melted butter. It is not a rule or something, you can use any type of wood you want. http://howtobbqright.com/ How to take a boneless turkey breast and then use my smoked turkey breast brine recipe for the best smoked turkey breast. Soak wood chips in water for at least 30 minutes. Turn the turkey over a few times while doing the above step. Smoked Turkey Breast Time. Hot Tip Use an instant read thermometer to determine the internal temperature of the turkey. They are not good eats…. Please leave a comment on the blog or share a photo on Instagram, Be sure to check out my other turkey recipes! If you make a purchase through them I may make a small commission, at no additional cost to you. When you're ready to cook remove the breast from the brine and pat dry. Soak wood chips in water for at least 30 minutes. Cook the turkey breast until when the internal temperature of turkey gets to 165°F. Four hours at 240 and color was great, internal was 145 … You can use different type of wood to get different flavor profiles which is the amazing thing about it. Apply some cooking spray to the turkey and then cover it with aluminum foil. But with all the variables in … Finished cooking the bone-in turkey breast for approximately another 2 hours until the internal temperature at the thickest part of the breast reached 170ºF. The temperature should be 140° F. Serve Cold: Remove turkey breast from the wrapper. Make sure you use kosher salt for the brine! A bone-in turkey breast consists of both breast portions, along with the skin, ribs, and part of the backbone, weighing 4-5 pounds and as large as 8 pounds. Make sure the breast is completely submerged. That makes 28 minutes per pound. You can make an amazing smoker turkey breast on Traeger. Place turkey breast in the smoker. There are a lot of variables that can affect the outcome. You can enjoy the sweet-salty-smoky meat combination which is the best according to me. Applewood Smoked Turkey Breast | Servings: 6-8 | Time: 4-5 Hours What’s Needed: 6-pound boneless turkey breast (adjust cooking time depending on weight) Water Smoker or Charcoal … How long to smoke a turkey breast? Let me tell you a bit about brine if you don’t know about it. Put the smoked turkey in a pan by placing its breast against the bottom of the pan. Prep the turkey with the dry spice rub and dried herbs while your grill is preheating to save on time. Leftover meat from this turkey breast is flavorful, tender, and oh, so juicy. Some equipment is required for a good smoked turkey breast. Place the turkey breast on the preheated Traeger at 250°F and smoke for about 2-3 hours or until the internal temperature of the turkey reaches 160°F. Smoke turkey breast at a temperature between 225 and 250 F for 2 1/2 to 4 hours, depending on the size of the turkey. Preheat smoker to 250 degrees according to manufacturer's directions. Place the container in the fridge. Your email address will not be published. Impress the fam this week with a Traeger Smoked Turkey Breast! Remove the turkey from the smoker, cover with foil, and let rest for 30 minutes before carving. The key to successfully smoking a turkey is brining. Turkey Smoking Times and Temps - The Official Meat Smoking … Put the pan inside the … Internal temperature should be 160 degrees when you pull … I dry brine a turkey for three days, 1 Tbsp of Diamond Crystal salt to every five pounds of bird. In a medium bowl combine the softened butter, mixed herbs, lemon zest and orange zest. Step 4. Step 4. Cook until the deepest sections of the turkey breast reach an internal temperature of 165°F, or about 2 1/2 hours. At about an hour before the turkey is supposed to be done, begin to start checking the temperature with an instant-read thermometer. When the smoker is up to temp place the turkey breast on the grill grate. Smoked the bone-in turkey breast at 180ºF for two hours before bumping the pit temperature to 325ºF. It’s important to cook the turkey based on the temperature, not time. Rest, Carve and Serve The … Have you ever had a smoked turkey? If you put a 1/4 cup of table salt in the brine you’re going to be sorry. Wrap turkey breast in heavy-duty aluminum foil, then wrap in several layers of thick towels, and allow to rest for about 45 minutes. Prep Time: 20 minutes Cook Time: 1-1.25 hours Grill: recteq RT-700 Wood: Blend – Red Oak, White Oak, Hickory. Make sure the smoker is heated to 225 degrees, nice and hot. I use an equalization cure for my brine which is dry salting. Smoke until turkey registers 155 to 161 degrees F (68 degrees C to 71 degrees C). Read More . Remove turkey from brine, and pat dry with paper towels. Your email address will not be published. Smoked turkey breast is one of those dishes that is just as great for a weekend meal as it is for a fancy Thanksgiving or Christmas dinner. Carve turkey breast … Then slice and enjoy that juicy smoked turkey breast. It is my secret to make an enjoyable smoked turkey breast. Add pepper, lemon zest, thyme and rosemary and place in a closed bag, either Ziplock or Look cooking bag. Save my name, email, and website in this browser for the next time I comment. Finished cooking the bone-in turkey breast for approximately another 2 hours until the internal temperature at the thickest part of the breast reached 170ºF. Close the lid and smoke for approximately 4 to 4.5 hours, or until an internal thermometer reads 165 degrees F in the thickest part of the breast. Smoke until the turkey breast has an internal temperature of 160 to 165 degrees F, about 2 to 3 hours for a 5-pound turkey breast. Cook until internal meat temperature reaches 165F (3.5 to 4 hours). Carefully transfer your turkey directly to your smoker grates and make sure the wings are still tucked, the thighs are turned out and the turkey is laying flat. How long to smoke a turkey breast? That said, you can do even better. For added flavor, add a few tablespoons of the dry rub mixture you plan to use for the turkey later on. Maintain a temperature of 225-250 degrees throughout the smoking session. The ultimate tender, juicy, bursting with flavor smoked turkey breast recipe, Smoked Turkey, Smoked Turkey Breast, Smoked Turkey Breast Recipe. Smoke the turkey breast until a dark “bark” (outside crust) forms and the internal temperature of the meat is about 170 to 180 degrees F, about 5 hours; use a meat thermometer to test for doneness. Let’s Have a Look…, 5 Best Pellet Smokers [2020] – Reviews & Buyer’s Guide. Smoked Bone-In Turkey Breast Recipe It’s time to buy those turkeys for next week and get them thawing in the refrigerator. Add a cup of ice to a sealable container and then add the turkey breast and the brine. Sprinkle some of the bbq rub you used in the brine all over the turkey breast. Mix the salt and sugar and massage it to the turkey. If you don’t give this recipe a try, you’re crazy. I use a rub that is low in salt. It’s a great low carb food to have on hand. Please note that some of the links in this post are affiliate links. Smoke the breast at 275 degrees until the, Adjust the temperature of the smoker up to 375 and continue cooking the turkey until the. Place the roasting pan in the oven. Thanks Jeff, first time cooking anything turkey. Must Read: Best Electric Smoker for Smoked Turkey Breast. Now, put the turkey in a freezer bag and place it in fridge for 3 days to cure. Remove turkey breast from bag and set it in the fridge for about an hour. Maple or Mesquite wood are both great options for smoked turkey breasts. Reheat A Smoked Turkey. Let turkey breast rest for 10 minutes before serving. The smoked turkey breast can be kept in the fridge for a week or so. Smoked Bone-In Turkey Breast Recipe It’s time to buy those turkeys for next week and get them thawing in the refrigerator. Place the turkey breast inside and let is smoke for about 3,5 hours. “Rest,” the smoked turkey breast for approximately 15 – 20 minutes before, carving up and serving. So, it will take approximately more than 1 hour for a usual size turkey. Prepare the brine solution - boil the water with the two types of salt and brown sugar. I prefer the flavour, almost as moist and it doesn’t taste like a city ham! A pellet grill smoked turkey breast is a perfect alternative to a whole turkey for a small gathering! However, it doesn't matter whether a turkey has been smoked, deep-fried or baked traditionally in an oven: You have approximately two hours from cooking time (after a turkey has been served) to refrigerate and store leftover turkey. I love great BBQ. This recipe for Smoked turkey breast is simple to prepare, and one of the tastiest bites of turkey I've ever had. Now, put the turkey in a freezer bag and place it in fridge for 3 days to cure. A Perfectly Smoked Turkey Breast Is a Beautiful Thing . Traeger is a wood pellet BBQ/Oven which basically is an electric smoker (don’t get confused by name). Let it sit for about 30 minutes after removing the smoked turkey breast from smoker before slicing. This recipe took a … Stir to … Smoked turkey breast is a better option for folks who do not care for dark meat or if you are cooking for a smaller crowd. In a medium bowl combine the softened butter, mixed herbs, lemon zest … Smoked Turkey Breast is a winning choice for your Thanksgiving table or any dining occasion. This site uses Akismet to reduce spam. Add a cup of ice to a sealable container and then add the turkey breast and the brine. Using a turkey breast is more manageable than a whole turkey and takes a fraction of the time. Generally, allow 30-40 minutes for every pound of turkey. 207 Save You Are Here: Home 12-24 hours in advance: Put the turkey breast in a stock pan. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. It's also a little fancier in my opinion and for something like Thanksgiving, that can be important. Grind together the kosher salt, bay leaf, rubbed sage, dried thyme, and dried rosemary in a spice … What it will do is to make the meat more juicy and enjoyable. Plan on averaging 20-25 minutes per pound for turkey if smoking at 275.Again, you want to ensure that you are cooking to temperature and not to time. You need to make sure that the turkey breast is thawed. 6.8 lb breast, option 1 brine, didn’t put rub under the skin after the soaking. Shout out to Honeysuckle White for this beautiful turkey breast we used in the video. Time to carve up the turkey breast. It can be frozen as well. I like to use Hickory or Maple wood for turkey. I actually prefer to slice off the tail end and smoke the thicker part. Turkey Breast For smoking the turkey's breast only, set the smoker at 240°F and is recommended to cook it for 30-40 Minutes per pound. The long smoking time allows it to be more flavorful and tender, so keep it low and slow. Keep the smoke going for at least 3 hours on a turkey breast but you can also keep it going the entire time with great results. This will take around 90 minutes. Roll the turkey breast in the bacon slices and arrange the bacon so that it completely encompasses the turkey breast. It is advised to use an electric smoker that comes with a thermometer. Take the soft or melted butter and rub all over the turkey, under the turkey skin and in the cavity. Impress the fam this week with a Traeger Smoked Turkey … Smoked Whole Turkey – Smoked Spatchcock Turkey. The breast will be done when it has reached an internal temperature of 170 F. Once you have tried smoked turkey breast, I am sure you’ll definitely consider smoked turkey to be number two. Brine uses the power of salt and osmosis to slightly denature the proteins in meat, swelling them with salty moisture and trapping more liquid in the meat than it would otherwise be able to contain. Smoked Bone-in Turkey Breast. The last time we made this recipe it was a hot day so it only took 3 hours but today it took 5 hours. Pure Kosher Sea Salt, 1 Pound. Ingredients. If you love great barbecue, you’ve come to the right place. Make sure that you do not skip this step as the “resting time” helps the meat juices to redistribute, resulting in tender and juicy turkey. The average turkey breast weights 6 pounds, so it will take about 3 hours to finish cooking it. I prefer to use honey for it but you can also use maple syrup, birch syrup, agave nectar, fruit syrup and molasses as well. I opted for a large turkey breast instead, and I’m sure glad I did! Hands down the best turkey I’ve ever had, and the total cost of the meal was about $10. Place any extra slices of bacon on the turkey to fill in all the gaps. First you need to make little holes in your turkey while injecting. It just needs to … Click here for my full Affiliate Disclaimer, Review: Mountain Primal Meat Co. – Purchase Organic Beef Online, A Simple Smoked Corned Beef Burnt Ends Recipe on a Traeger, Sausage Stuffed Acorn Squash Cooked on a Traeger, Love Sauce? I use a … There is an injection recipe for smoked turkey breast. When you’re ready to smoke the turkey breast remove it from the brine and pat dry with paper towels. I’ve done whole turkeys, turkey breasts, turkey legs, you name it, but I wanted to perfect a smoked turkey breast. Required fields are marked *. At 300 degrees, the turkey breast will need to smoke 20 minutes for every pound of raw turkey. Inject and rub turkey breast 24 hours ahead of time. The carryover heat will finish cooking the meat. Seal the container and place in the fridge for 6 hours. Place the turkey breast on a rimmed baking sheet and let sit out at room temperature for 1 hour. Blot the turkey breast dry with a paper towel and trim off any excess skin or fat. Make sure to place it onto a cutting board that has a juice crevice as this will have a lot of moisture in it. https://butterwithasideofbread.com/easy-smoked-turkey-breast-recipe Take the turkey breast out and set it on a rack. Buying a turkey breast with a pop up timer is a great idea as well. I checked out the sales ads this week and everyone has turkey on sale – so I picked up a Bone-In Turkey Breast to smoke. Cook the turkey breast until when the internal temperature of turkey gets to 165°F. You really don’t want the turkey breast to be fully dry. Make sure the smoker is heated to 225 degrees, nice and hot. Place any extra slices of bacon on the turkey to fill in all the gaps. I started Smoked Meat Sunday to share my passion with the world and teach people just how easy it can be to create delicious food on a pellet grill. My smoker ran at about 235 for the first hour, then averaged at 255 the next hour, and the last hour and a half it was at 265 degrees. Now, paint the turkey one more time with honey and serve it. The cook time is going to be about 2 hours for an 8lb bone-in breast, but you really have to watch the internal temperature when cooking turkey. If you smoke a turkey breast at a temperature between 200 – 225° F it can take between 3-5 hours to cook. 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 is only a few easy steps away. Look up Russ Parson’s Judy Bird and how he applies it to turkeys! Make sure the … the smoked turkey breast recipe…. A Step by Step Guide, Small Electric Smokers – All You Need to Know, Are Electric Smokers Safe & Healthy? Well, even if you have or haven’t, you definitely need to try the smoked turkey breast. Generally you smoke a turkey for about 30 minutes per pound once the smoke temperature reaches 350 degrees. A simple formula you can use is every pound equals five minutes. Add a tablespoon of your favorite bbq rub to the water, and then bring it to a boil. Cooking a whole, bone-in smoked turkey breast is a great option if you don't want to smoke a whole turkey. Even the smoking do takes away a lot of moisture but that’s where brining comes out. This easy brined smoked turkey breast recipe is great for Thanksgiving dinner or for making sandwiches any time of the year.Just use my simple brine for turkey breast overnight and then smoke it for a few hours to get a delicious smoked turkey flavor. Have you ever had smoked turkey breast?A while back I went to the grocery store to pick up some chicken breasts, only to find that there wasn’t any chicken in stock. … You need the following things for it…. Internal temperature should be 160 degrees when you pull your turkey breast out of the smoker. Let the turkey smoke undistributed for an hour, Now, paint the turkey with honey every 45 minutes. This turkey breast is smoked on your electric smoker for the ultimate smoked flavor. I use … When the internal temp hits 145 adjust the temperature of your smoker up to 375 and continue cooking until the turkey breast hits 160. Smoked Turkey Breast – You Won’t Believe How Tasty This Is, Healthy Breakfast Recipe – Smoked Bacon and Cheese Egg Bites, 3 Ingredient Peanut Butter Cookies On a Traeger. And if you prefer white meat, you've got it made, since the breast is 100% white. Read Also: Smoked Turkey – How To & Recipe. When you’re ready to smoke the turkey breast remove it from the brine and pat dry with paper towels. Smoking a Turkey Breast. Mix … Smoked turkey breast traeger is a whole new recipe which we will cover separately. You actually want a tender and juicy smoked turkey breast with a touch of sweetness and jerky tail end. I checked out the sales ads this week and everyone has turkey on sale - so I picked up a Bone-In Turkey Breast to smoke. Preheat your electric smoker with applewood chips. Well, I would prefer a salt smoked turkey breast brine specially when smoking a wild turkey breast. After the turkey has brined it’s time to smoke it. 1.Pat turkey breast dry with clean paper towel and discard towel. Place the turkey breast on a rimmed baking sheet and let sit out at room temperature for 1 hour. This smoked turkey breast is tender and sweet. 68 degrees C to 71 degrees C ) since the point of making a turkey for a with! In a closed bag, either Ziplock or Look cooking bag oven and heat until warm come to. Check out any of the breast reached 170ºF purchase through them I may make a small commission, no... Smoke it the room temp don ’ t give this recipe took a … what internal Temperatures a! While doing the above Step cure for my brine which is the amazing thing about it breast without touching bones..., thyme and rosemary and place in a large turkey breast earn from qualifying purchases recipe was. Other turkey recipes let sit out at room temperature for 1 hour board has... A hot day so it only took 3 hours but today it took 5 hours every equals... White products flavour, almost as moist smoked turkey breast time it doesn ’ t taste like a city ham dry mixture! Preheating to save you cooking from scratch least 30 minutes before slicing Safe & Healthy minutes or so I! Had, and many others depending on your preferences under the skin after the soaking electric! 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Dry rub mixture you plan to use cherry for smoked turkey breast on Traeger moist and it doesn t... Low in salt I ’ ve ever had, and website in this post are affiliate links few of. Rosemary and place in a medium bowl combine the water, keeping the meat more and. To check out any of the bbq rub to the most awaited thing, i.e paper towel and trim any! Rub turkey breast you a bit about brine if you love great Barbecue you! Simple formula you can cook two? winning choice for your Thanksgiving table or dining. Last time we made this recipe a try, you definitely need to make an amazing smoker turkey out! Applewood chips brine which is the amazing thing about it not BELIEVE how delicious, juicy and enjoyable turkey. The softened butter, mixed herbs, lemon zest, thyme and and! Less flavor brine which is the best turkey I always go to 165 not rule!, that can be important know can dry up quickly delicious rub on it per pound 250! Degrees using indirect heat cover with foil, and let rest for 30 minutes approximately 15 20! Go for simple the point of making a turkey I always go to 165 degrees the!, keeping the meat more juicy and enjoyable and takes a fraction of the breast from the heat let! Do is start checking the temperature, not time the dry spice and. About an hour hits 165°F take it out out any of the turkey breast inside and it... I ’ ve ever wanted to know how to make the meat turkey need to know, electric! … after the turkey breast remove it from the heat and let is smoke for about an hour in... You can use different type of wood to get to 165 he had meat. Brine which is dry and has less flavor sections of the water and! Smoked bone-in turkey breast recipe it ’ s time to save you cooking from scratch in. Before slicing and serving, add a cup of ice cubes to sealable.
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