https://www.traegergrills.com/recipes/traeger-brined-smoked-turkey-breast When the turkey is thawed prepare your brine. I use a rub that is low in salt. A number of variables including the size and starting temperature of the breast, smoker temperature, humidity and more cause fluctuations in the cook time. For the best results, putting together a good smoked turkey brine makes all the difference. This in return will give you a crispy and golden-brown turkey once it’s nicely cooked. In summary, cooking smoked turkey breast starts with preparing the rub ingredients which consists of poultry seasoning, salt, ground black pepper, smoked paprika, and thyme. Remove turkey from brine, and pat dry with paper towels. Nothing protects the delicate breast meat from drying out during smoking as much as skin and bone. 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°. 7: Smoke-roast the turkey until the skin is golden brown and the turkey is cooked through, 1-1/4 to 1 1/2 hours, replenishing the coals as needed if using charcoal—see page 000. For the brine: 1 gallon of water 1 cup of salt 3/4 cup of granulated sugar. Don’t let the flavor fall flat by skipping on a vital step of preparing your turkey: brining. Brine the turkey in the fridge for about 4 hours. Process for Preparing a Brined & Smoked Turkey. Once on the smoker, spray pam on the turkey every 30 minutes. Turkey Breast Salt and Pepper. 1 turkey breast, around 4-5 lbs. A day late and a dollar short , but just in time for NEXT Thanksgiving! If you add aromatics to the brine, remember these flavors will affect the turkey's overall taste so choose a rub or injection with similar ingredients. https://www.dontsweattherecipe.com/how-to-brine-turkey-breast Step 1: Smoked Turkey Breast Brine. Combining everything in a bucket and stirring works, but isn't the best method. That will make a nice gold brown color if that is important to you. Temp for Smoking Brining for turkey breasts is a must. https://www.dontsweattherecipe.com/smoked-turkey-breast-easy-and-perfect By simmering the salt and seasonings first, your brined turkey will be a smoked masterpiece. To make the brine for your smoked turkey, combine the brine ingredients (minus the ice water) in a large kettle and bring it to a boil. Always use an instant-read probe thermometer to check for doneness. Seal the bag and place it down in a larger bowl in case of leakage. A few recipe tips for pellet grill smoked turkey breast… I brine my whole turkeys overnight prior to smoking, but that is not enough time for dry-brining. The best brined and smoked turkey recipe for your holiday dinner. Brined turkey breast combined with a sweet and savory sweet rub make for a turkey breast that is just as good for a weekday dinner as it is served on a special occasion. This is a step-by-step guide for your most flavourful and tender bird ever. https://blog.cavetools.com/best-brine-recipe-for-smoked-turkey Yield: 4-5 servings Time: 45-55 minutes cooking, plus 24 hours to brine and 2 hours total resting time Ingredients. You know the drill here – it’s kosher salt – not table salt. Refrigerate: Place the turkey breast-side up in a rimmed baking sheet or roasting pan and refrigerate uncovered for at least 1 day but ideally 3 days. Test Kitchen tip: For extra flavor, add sprigs of your favorite herb (like thyme, sage or rosemary) to the brine. Brined turkey will cook slightly more quickly than non-brined meats. If you put a 1/4 cup of table salt in the brine you’re going to be sorry. Add a tablespoon of your favorite bbq rub to the water, and then bring it to a boil. Also a good idea to inject before your rub. Apple-Brined Smoked Turkey An apple juice-based brine and 24 hours of marination are the keys to this uncommonly tasty version. Once the salt is dissolved, remove it from the heat and add the ice water to cool the brine to room temperature. Use a brine before smoking to help keep meat moist while cooking and to add flavor. The brine should ideally be made a day ahead of time. Basic rules for smoking turkey breast Skin-on, bone-in is the best. Thaw your turkey in the refrigerator according to the label. Smoked Turkey Breast. A simple, sugar free brine and a Weber kettle is all you need. Smoked turkey is one of the most iconic crow pleasing smoking recipes out there. To get the rub to stick, spray with pam first. We love for the family to take home plenty of food!! Set temperature to 250F and it is done cooking when internal temperature reaches 165F. https://grillagrills.com/recipes/swine-lifes-smoked-turkey-breast You’re looking for an internal temperature of 165 degrees. Notes . This recipe is for (no bias here) the best smoked turkey breast you’ll ever have. Large, lean pieces of meat like turkey are susceptible to drying out. Season turkey breast with the spice rub and place in the smoker. Baste one final time after the breast comes off the grill. Pictures to follow, this will be the first BGE turkey. Advance Prep: 24 hours for brining the turkey; Method: Smoking/ indirect grilling; Equipment: trussing string (3 to 4 feet); about 5 cups soaked, drained hardwood chips or chunks; Ingredients. This Cider Brined Smoked Turkey Breast is not only flavorful, but juicy to boost. When the brining is complete, rinse the turkey breasts … Plus some good instruction and that's what I have here for you. https://www.seriouseats.com/.../apple-brined-and-smoked-turkey-recipe.html 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 is mandatory. Savory Dry Brined Turkey Breast. Discard brine. You need to plan ahead a bit! Brine, brine, brine! TURKEY BRINE IN A 5 GALLON WATER COOLER . That said, boneless and skinless turkey breasts will do just fine with this recipe as it provides an added layer of protection. Here’s how to smoke turkey in an electric smoker. But with every step of the process key to enhancing the flavors of the bird, there’s a lot that’s easy to get wrong. Smoked wild turkey breast is a great way to celebrate a hard earned kill and it isn't that hard. Happy Day After Thanksgiving! Place the netted turkey breasts into a large zip top bag and pour brine over them to cover. My recipe references the Traeger Grill, which is what I have and recommend, but any pellet smoker will obviously do. Watch the BBQ Pit Boys smoke up some tender and moist Turkey Breast on the grill. https://www.thespruceeats.com/top-turkey-brine-recipes-336425 To wet brine turkey, combine salt and water (and other optional flavoring ingredients, like honey or molasses, soy sauce, herbs, apple cider and more) and submerge your turkey in the solution. Brines can be simple with salt and water, or you kick things up a notch with spices, fresh herbs, or powerful aromatics like lemon and garlic. A turkey breast will need to dry-brine for 24-48 hours in order to have crispy skin and moist meat after smoking. I'm telling you, give this a try you will not be disappointed !!! In a large saucepan combine 3 cups of water with a 1/4 cup of kosher salt. Orange-Brined Turkey Breast Recipe Notes. 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