smoking a turkey breast

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Smoked turkey breast is quicker to cook than a full turkey and great for meals year-round! Smoked turkey breast is a great idea for your smaller holiday gatherings. 6 Servings . Cover the smoker and close the vents 1/3 of the way, being sure to protect your hands with oven mitts. Place an oven thermometer alongside the turkey to monitor its temperature. https://butterwithasideofbread.com/easy-smoked-turkey-breast-recipe If grill smoking, cook the breasts using the indirect grilling method. A pellet grill smoked turkey breast is a perfect alternative to a whole turkey for a small gathering! HOT TIP: There are two benefits to spatchcocking the turkey. Alternate bisquettes, between cherry & hickory, every other one. Place turkey breast in smoker thats been heated to 225 degrees. Smoke the turkey at 275 degrees, basting periodically with melted butter. Our turkey was 13 pounds and took about 7 hours in the smoker to reach 180 degrees Fahrenheit. https://www.foodnetwork.com/recipes/bobby-flay/smoked-whole-turkey Let sit for 30-45 minutes at room temperature. Hello all, I've been looking through this forum for some, but I haven't had anything to share since I'm still new to smoking. Tags: Turkey Turkey Turkey Breast Turkey Breast . Meat Thermometer. Not sure why because it tastes so dang good! Now, let’s move to the most awaited thing, i.e. Smoked Turkey Breast. Soak 5 hardwood chunks (3×2 inches) for about 1 hour. Place in smoker and smoke for about 4 hours until internal temperature reaches 160 degrees. It’s an underrated meat the rest of the year. Be prepared to fall in love with this tender, moist, flavorful turkey! The turkey will cook faster than a whole turkey because the bird is about the same thickness throughout. This easy smoked turkey breast is cooked on a pellet grill, and is the perfect way to cook a turkey breast! Since the point of making a turkey breast is to go for simple. The turkey will absorb more smoke because there is more surface area. This marinated smoked turkey breast recipe has been on my mind for quite some time. Calories 358 kcal. Oil the Breast with Olive Oil. Once they're brined, they'll be ready in a couple of hours so you can have a nice Sunday dinner any day of the week. Print Recipe Pin Recipe. Ingredients. 7. Wrap turkey breast in heavy-duty aluminum foil, then wrap in several layers of thick towels, and allow to rest for about 45 minutes. HOW LONG DOES IT TAKE TO SMOKE A TURKEY? Smoke until turkey registers 155 to 161 degrees F (68 degrees C to 71 degrees C). Course Entree. 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 breast of an average-sized turkey is approximately 6 pounds in weight. After smoke/ cooking, let turkey rest for 10 minutes. I’ve done whole … This simple, Texas style smoked Turkey Breast is made flavorful thanks to a brine, and a basic dry rub. Dry-brining consists of using salt and other seasonings to prepare your meat for cooking. Once done, remove from smoker, wrap in aluminum foil and let rest for 30 minutes. Apple wood smoke has a light flavor and produced a nice color on the finished turkey breasts. Watch the BBQ Pit Boys smoke up some tender and moist Turkey Breast on the grill. For this cook we are going to use 1/2 a boneless turkey breast, that we picked up from our local grocery store. The residual heat will finish cooking the turkey breast to a … Season the turkey all over with our Holy Cow. Glad Press and Seal. It’s good to plan 30 minutes per pound when you smoke a turkey between 225-250 degrees Fahrenheit. This probe thermometer is AMAZING. Smoking a turkey breast (or a whole bird) is so simple and man – I'm loving the leftovers! Plan on smoking the turkey breast for about 30 minutes per pound at 250 degrees F. Pat the skin dry with paper towels. Let it sit for about 30 minutes after removing the smoked turkey breast from smoker before slicing. Cook the turkey breast until when the internal temperature of turkey gets to 165°F. This pepper forward season will deliver you a Central Texas flavored turkey! Pre-heat smoker to 200-220°F. The smoker is not only easy to use but will provide you one of the greatest turkeys you will ever eat! It takes about 45-60 minutes to finish. Oak is good, as well as pecan or hickory. Print Ingredients. Cook Time 3 hrs. 0 from 0 votes. Soak 5 hardwood chunks (3×2 inches) for about 1 hour. Roasting Pan with Rack. Smoke Turkey – Place the turkey breast into a large disposable pan and then pour the chicken broth into the bottom of the pan. Smoked Turkey Breast vs. Smoked Whole Turkey. Place the turkey breast side up on the top rack. This turkey breast is bursting with smoky flavor, incredibly moist, and super tender too. Facebook Pinterest Instagram Print. Remove the turkey breast from the brine solution and rinse it under cold water. You won’t likely be able to fit a full-size turkey on the 14” smoker but you can smoke a turkey breast on it. Approximately 4-5 hrs. https://www.themountainkitchen.com/applewood-smoked-turkey-breast Ingredients. Remove breast from bone, and slice against the grain. Smoked Turkey Breast Marinade. Traeger Pellets. 5 10 Joined Nov 10, 2011. Perfect for a weeknight cookout or a perfect weekday dinner option. Cuisine American. Silicone Baster . Marinated Smoked Turkey Breast is all the goodness of a whole bird scaled down to a non-holiday portion. Smoked the bone-in turkey breast at 180ºF for two hours before bumping the pit temperature to 325ºF. I chose to dry-brine the turkey breast instead of finding room for a bucket with a traditional brine. With a simple blend of rub and smoke, these smoked turkey breasts cook a lot faster than a whole turkey. Smoke/ cook until internal temp of meat is 175°F. 6 turkey breasts ; handful cherry or apple wood chunks ; Brine. Smoking times will vary based on your smoker or grill type, weather conditions, etc. the smoked turkey breast recipe…. Ingredients . Prep Time 8 hrs. With smoke appearing, salt and pepper the turkey skin. I’ve done it both with the drumsticks attached and detached and had good results both ways. 1 turkey breast 1/8 cup canola or vegetable oil 1/2 teaspoon salt 1 teaspoon poultry seasoning Instructions. Rested the turkey breast under a loose foil tent for 20 minutes before carving against the grain. What is dry-brining? 1 bone-in turkey breast can do … Place the soaked wood on the coals after 1½ hours of cooking to produce smoke. Print Recipe Pin Recipe Leave a Review. Traeger Grill. Turkey breast smokes at the same rate as a whole turkey with the same temperature setting of 240 degrees Fahrenheit. You can absolutely, positively use my drumstick removal method before smoking the turkey. During the last hour, baste every 30 minutes. I like to use oak charcoal briquettes then add my chunks of wood for the smoke flavor. Cover the smoker and close the vents 1/3 of the way, being sure to protect your hands with oven mitts. Place an oven thermometer alongside the turkey to monitor its temperature. This implies that you will have to smoke it for 3 hours. Remove turkey from brine, and pat dry with paper towels. Smoking the Turkey Breast In The Smoker or On a Charcoal Grill. This cook will take approximately 1-2 hours depending on the size of the breast… Smoking precooked turkey breast. Place the soaked wood on the coals after 1½ hours of cooking to produce smoke. This is a delicious, tender and juicy recipe that you will cook again and again. Smoked Turkey Breast is a winning choice for your Thanksgiving table or any dining occasion. With turkey, I use seasoned wild cherry wood. Use it for sandwiches or on top of a big pile of mashed potatoes and gravy, but you've got to try this! Smoking the meat. Smoked turkey breasts aren't just for Thanksgiving. Place the turkey breast side up on the top rack. To spatchcock a turkey, cut out the spine and loosen, or remove, the breastbone to make the turkey lay flat. **We LOVE our Thermoworks ThermaPen to quickly test meat temperatures. Smoking. Thread in 'Poultry' Thread starter Started by jayunt, Start date Apr 6, 2012; Apr 6, 2012 #1 jayunt Newbie. Equipment. Preheat your meat smoker or grill to between 275 and 300 degrees Fahrenheit. Place the turkey breast-side up onto the smoker over the water pan. Turkey. It is advised to use an electric smoker that comes with a thermometer. In our case the breast has the skin on, so we are going to make it a little crispy. 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