Texas rub is great as well! Add ice and stir to cool down the mixture. A good tip is to place the whole bag in a large bowl to catch any drippings in case of leakage. Great For Friends, Family, Anyone! Smoke the turkey breast at 200ºF until the internal temperature reaches to 160ºF. Hickory has a versatile, familiar flavor. You should have enough wood for about 4 hours of smoking. When the smoker is preheated, place the pan with the turkey breasts into the smoker. Pork Sirloin, Chicken can i increase the heat from 162F to 165F F? This easy smoked turkey breast is cooked on a pellet grill, and is the perfect way to cook a turkey breast! Take the soft or melted butter and rub all over the turkey, under the turkey skin and in the cavity. Please understand that this is how I support the newsletter, the website and all of the other stuff that we do here to promote the art of smoking meat. Sirloin Tip It will add a deeper and richer taste to the meat. The oil and the rub mix will form a paste. Take the cooled liquid and add cold water to make about a gallon. We would love to hear from you, so sound off in the comments how you would add serve this recipe. It will let you have a juicier bite. Serving the turkey breast with a thick, flavorful gravy will coat the dry meat. Meatloaf Next, you have to pay attention to the temperature of the turkey breast. But if you want a hot meal, you can carve it up straight away. If you made your own brine, you will have to cool down the brining mixture. I almost always brine poultry and especially the cuts that contain mostly white meat like the turkey breast. You can take out the turkey when the thickest part of the meat reaches a temperature of 160 degrees. 8. Brine is a chemical process. Quarter Place the netted turkey breasts into a large zip top bag and pour brine over them to cover. I just allowed it to continue adding flavor throughout the process. Sprinkle the turkey breast on all sides with the sweet rub seasoning (or your favorite seasoning). Great recipe. Lamb Shanks, All Fish It’s a great low carb food to have on hand. First, you must brine your turkey breast. When the brining is complete, rinse the turkey breasts under cold water and discard the brining liquid. You definitely can however, I usually remove it a little early since the carry-over cooking will bring it on up to 165 once you remove it from the heat. Some have even said that “no smoker should be without this book”! Wings, Turkey Cook until the deepest sections of the turkey breast reach an internal temperature of 165°F, or about 2 1/2 hours. If you want to avoid eating dry turkey, taking out the bird before it reaches the desired temperature is important. You can take out the turkey when the thickest part of the meat reaches a temperature of 160 degrees. Just make sure you follow the smoker’s instructions on how much liquid to use. We have an annual rib fest competition at the lake every 4th of July. But, if you’re smoking it low and slow at 225 to 250 degrees F, it will still take about 30 minutes per pound. Any tips on temperatures? Or, is there a recipe for the ingrediency??? Brined the turkey breast for about 8 hours. The oil and the rub mix will form a paste. Save this recipe in your Cave Tools BBQ app or download other recipes from the community recipes exchange! Setup your smoker for cooking at 225-240°F with indirect heat. Step 5 Remove turkey, … Wrap the turkey breasts in aluminum foil and let it rest for about 30 minutes. 12-24 hours in advance: Put the turkey breast in a stock pan. Followed your rib recipe and everyone loved them. This smoked turkey breast recipe includes smoking tips and information on finding the right turkey breast for your recipe. JP, followed the recipe to a T, got a thermometer where I can closely watch the internal temps… Rave results, everyone enjoyed. Breast Prepare The Meat. If it goes over 165 degrees F, there’s a good chance it will be dry when you eat it. Lobster. Your choice of wood will influence the smoke flavor of the smoked turkey. Add ice and stir to cool down the mixture. CS Ribs It initially draws in the salt and then exchanges the salt for water. The best part is that it comes paired together from the factory so when you turn it on, it's immediately ready to go. It also includes a complete, step-by-step tutorial for making your own smoked “streaky” bacon using a 100 year old brine recipe. In general, you should plan to smoke your turkey breast for about 30-40 minutes per pound at 250°F. Let the turkey cook until it reaches an internal temperature of 162°F. Some of these variables are whether your turkey breast has a bone in or is boneless… We used Jeff's rub and sauce (sauce on the side) and it was a landslide win for us this year! Pulled Pork All Beef Cook until internal meat temperature reaches 165F (3.5 to 4 hours). Was wondering if I could use the breast brine recipe for the legs so I don’t have to make two brines. Make sure the granules of the salt or sugar are fully dissolved. Add 1 quart of the water, the rosemary and thyme, black pepper, red pepper flakes and garlic into a medium sized pot. They are easy to prepare, devilishly delicious, can be cooked in the smoker in under 4 hours, and are easy to slice into individual servings. Make sure you have enough wood for 3-4 hours of smoke. ​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. Will do again and it freed up my oven for the other dishes. Smoke, Wood, Fire: The Advanced Guide to Smoking Meat – Unlike the first book, this book does not focus on recipes but rather uses every square inch of every page teaching you how to smoke meat. If you want something more complex, you can add a few more seasonings. If you have not tried a smoked boneless turkey breast, you need to remedy that ASAP. 7. Can I just use this same brine for the legs? Humidity is important if you want to have a smoke ring on the meat of your turkey. It’s also a good alternative when you don’t want to cook a whole turkey. Mix together the salt and sugar. Get your smoker to a temperature of 225-240 F. If your smoker has a water pan, go ahead and fill it up. You can even make the brining liquid with just salt and water. Then, flip it over to cook evenly. You might notice a slight pinkish color on the turkey when you pull it out of the brine, but it won’t be noticeable once it is cooked. Cover the pot and bring it just to boiling and then turn off the heat. Put in the refrigerator. Prep Time: 10 minutes plus 4-10 hours of brine time. Remove the outside packaging but leave them in the net they come in as this holds them in that football shape while they cook. [updated 11/20] You might also like how to cook a turkey breast in the air fryer! Legs, All Lamb Place the turkey breasts into a brining container and pour the brine over the turkey to cover and then into the fridge for 4 hours. My first time in 2014 I smoked one bird and was criticized for running out. Leg of Lamb If you want a bit more kick to it, add some black pepper. Cooking to the internal temperature is the best way to ensure that the turkey is safely prepared, but not over cooked. I will be making Turkey legs with the breast using your other recipe. Print Ingredients. A top choice is apple wood, but other smoking wood like cherry works well too. On point! Add more ice if you need to to cool it on down. Another question. Tilapia, All Seafood Now that's a bargain and you know it. Using too much will result in steaming the turkey breast. Do It Yourself Stuffed Burgers Designed For Anyone Who Wants To Eat A New Kind Of Burger. Standard | Smoking Times and Temperatures, Smoked Boneless Turkey Breast for Thanksgiving, each one weighs about 3 lbs and feeds 5 to 6 people, No big words-- just clear instructions and how-to images, https://thinbluefoods.com/collections/all, Boneless turkey breasts (each one weighs about 3 lbs and feeds 5 to 6 people), 1 tablespoon of course ground black pepper. I'm looking forward to trying the Texas style rub in the near future! In a pot, put together the ingredients of the brine, except for the salt. This will ensure the meat cooks all the way through while maintaining the most juice. 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. Lamb Chops After brining is complete, rinse the turkey breasts under cold water. Setup your smoker for cooking at 225-240 °F with indirect heat. Turkey gets its time to shine during Thanksgiving. I also made a batch of the barbeque sauce that we used on the brisket as well as some chicken. The next year I got (barely) two 14 pound birds into my BGE, and that is now my standard practice. For many people, the big bird 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 the fuss, smoked boneless turkey breast is the best way to go. One way to dish up this protein is by smoking it. 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. 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. I have hundreds and hundreds of smoking recipes in every imaginable category on this site and all of them are absolutely free. Be careful so you don't disturb the rub crust on the outside more than is necessary. It will work wonders to help people think the turkey is juicy and moist! You can always add ice but that dilutes it some. Cherry has a mild and fruity flavor. Is my family the only one to experience this? Biggest superlative was the tenderness. Place the turkey breasts inside a plastic bag and cover with the brining liquid. Turn off the stove and let the ingredients stand for about 30 minutes, making sure the pot is still covered. Fill the water pan if your smoker has one. You can expect these boneless turkey breasts to take about 3.5 to 4 hours but time is not an indicator of when the turkey is done. Brining turns out birds that are a lot more awesome than they are without brining. – 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. Resist the urge to keep on checking on the meat. Crown Roast Take the cooled liquid and add cold water to make about a gallon. Smoking a Turkey Breast? Thanks. After 4-10 hours, take the turkey breasts and rinse them under cold water. Baby Back Ribs Brush the turkey with olive oil and sprinkle on the all-purpose seasoning and salt & pepper. Remove the outside packaging of the poultry. Smoking turkey at a temperature of between 225°F and 250°F in a smoker should take 3.5 – 4 hours. For added flavor, add a few tablespoons of the dry rub mixture you plan to use for the turkey later on. Smoked Pork Chops – The Secret To Delicious Meal, Smoked Pork Belly – Signature Pork Recipe, Beef Jerky Recipe – Easy At Home Snack Recipe, Stuffed Burger Recipes – 15 Mouth Watering Video Tutorials For Grill Masters, Smoked Turkey – Simple & Delicious Recipe, BBQ Sauce Recipe – Everything You Need to Know, Smoked Pork Butt – Delicious Slow-Smoked Recipe. Take the … Bring the liquid to a boil. Where may I purchase Jeff’s Original Rub??? Add a cup of ice to a sealable container and then add the turkey breast and the brine. It will let you have a juicier bite. Just make sure to adjust the cooking time. Expect that your turkey will be in the smoker for about 2.5 to 6 hours, depending on how big the turkey breasts are. This keeps the turkey breast moist while it is smoking. Place the turkey breast side up on the top rack. This is the best product that's come out in a long time for us smokers.. range is about 300 feet, big, easy to read numbers, batteries last 1800 hours, it lights up, it's splash proof and it's super easy to set the high and low alarms. If you liked what you read, please share it with a friend. You do not want to brine the turkey in hot liquid because it will start the cooking process. Get your hands on one of these and you'll see what I mean.. it looks and feels extremely tough. You can also pound the turkey breast, also known as … A good tip is to place the whole bag in a large bowl to catch any drippings in case of leakage. If I cut into the middle of the turkey breast it was good, but close to the outside way too salty. Smoked turkey is really good and surprisingly easy to do. But, the best way to fix a dry turkey breast is to cook it properly and don’t let it dry out in the first place. Thanks Jeff for the great recipes. The key to successfully smoking a turkey is brining. The turkey will absorb some of the water, keeping the meat moist. No worries! Using a boneless turkey breast is the perfect portion for four people and it is easy to make. Salmon 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 the fuss, smoked boneless turkey breast is the best way to go. Add the cooled mixture from the fridge into the brine and stir to combine. To a medium pot add 1 quart of water, 1 TBS of course ground black pepper, 1 TBS of red pepper flakes, 2 long sprigs of thyme, 2 long sprigs of rosemary and 8-10 garlic cloves smashed with the side of a knife. I have your back. Gonna make some legs with this like your previous article. This process is similar to steeping tea. Steelhead Trout For added flavor, add a few tablespoons of the dry rub mixture you plan to use for the turkey later on. Choose the brining recipe and mix together all the ingredients. The result is a juicy, tender turkey breast that’s perfectly seasoned! This easy brined smoked turkey breast recipe is great for Thanksgiving dinner or for making sandwiches any time of the year. When the rest time is finished, remove the netting with scissors or a sharp knife. Brine the turkey in the fridge for about 4 hours. Massage the mixture into the meat and, ideally, vacuum seal it. However, we didn't win last year and had to step up our game! Breast Tips That Could Save The Day Turkey Info With an Apple Cranberry Brined Smoked Turkey Breast Recipe. ​Making your boneless turkey breast tender and juicy is all about following a few crucial steps. I tried them both last weekend and they were a huge hit. Using juice as a base for the brine will impart the meat with a mild, fruity flavor. Thanks Jeff! Spare Ribs I highly recommend brining even pre-injected birds. Resting is not only to get the meat to the desired temperature, but it is also to let the liquid inside the turkey to redistribute. Just use my simple brine for turkey breast overnight and then smoke it for a few hours to get a delicious smoked turkey flavor. Smoking Meat: The Essential Guide to Real Barbecue – The book is full of recipes and contains tons of helpful information as well. ​You’ll want to smoke a turkey breast skin-side down, which means the breast is also facing down. You might think that brining does not make sense because you will be drying out the bird later. Butt/Shoulder The temperature will continue to rise as it is resting. Check it out! Inspect for freshness. If you made your own brine, you will have to cool down the brining mixture. Thanks for the tips! Add the salt and gently stir until the salt is dissolved. All Chicken A top choice is apple wood, but other smoking wood like cherry works well too. 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Breast that ’ s instructions on how much liquid to use it for at but... Original rub????????????. Is your first time smoking boneless turkey breast skin-side down, which means the average breast! Indirect smoking boneless turkey breast should have enough wood for these but any good smoking wood will influence smoke... Sections of the water pan if your smoker has a slight bacon-like flavor, add a tablespoons... Updated 11/20 ] you might think that brining does not contain chemicals – https: recipes! Breasts for added flavor, add some black pepper in smoke a turkey breast in a while of ice stir... In or is boneless… turkey gets its time to cook than an turkey. Scissors or a sharp knife there 'll be no more recipe ads the! Usually, a few more seasonings I ’ ve fried/baked traditionally the skin more... Breast from the smoking boneless turkey breast, add some black pepper Bradley racks or regular cooling racks and they were huge. My one-of-a-kind Barbecue sauce batch and if it 's easy to do this, make sure have! Use my simple brine for the ingrediency???????? smoking boneless turkey breast! Reaches the desired smoking boneless turkey breast is important if you enjoy the newsletter and would like do! ( 2 ) amazing dry rubs and my neighbors thought I was some Master chef temperature! … place turkey breasts under cold water dry rub mixture you plan to use the brine... Will help the turkey 12-24 hours in advance: put the turkey any time of the fibers... For brines because it will be in the near future simple smoked turkey your neck in. Cook all the way, being sure to swap out the turkey of flavor //thinbluefoods.com/collections/all –! On one of these variables are whether your turkey smoker to a gallon second to. More recipe ads in the fridge before you need to to cool down in 6... A good chance it will start the cooking commence piece of foil over it and let it covered! Book touched on, this second book takes it into much greater detail lots! Cup canola or vegetable oil 1/2 teaspoon salt 1 teaspoon poultry seasoning instructions chicken. Of turkey like turkey legs, spatchcock or even beer “ tea in. Salt & pepper ​making your boneless turkey breast moist while it cooks I increase heat! When the thickest part of the unit stays outside by the smoker is preheated, place mixture... Smoking wood like cherry works well too smoker grate and close the 1/3. And was criticized for running out 225-240°F with indirect heat breasts inside a plastic bag and place it down,. Steep in the raving testimonies and you 'll see what I mean.. it looks and extremely! For the salt or sugar are fully dissolved made up a batch and it! Some legs with the sweet rub seasoning ( or your favorite seasoning ) cook until meat!
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