Sometimes itâs hard to find a container big enough to brine a turkey breast ⦠You do not want to brine the turkey in hot liquid because it will start the cooking process. I almost always brine poultry and especially the cuts that contain mostly white meat like the turkey breast. In summary, cooking smoked turkey breast starts with preparing the rub ingredients which consists of poultry seasoning, salt, ground black pepper, High-Quality, Hickory Smoked Turkey is what you'll enjoy with the hickory smoked boneless turkey breast. Grill Master's Essential Barbecue Recipe Book, The Trusted Recipes for over 33,000 Grill Masters. You should note that adding ice to the brine will dilute its flavor. It's brined and aged for flavor before it's slow smoked over real hickory wood for the most tender, juicy and flavorful turkey you will ever eat. But that is exactly the reason why you want it to soak up some liquid. No worries! Prepare pellet smoker for indirect cooking at 300 degrees using pecan pellets for smoke flavor. Opening the cover will release the heat and smoke, affecting the flavor of the turkey. This recipe can also work for other cuts bone-in of turkey like turkey legs, spatchcock or even a whole turkey. Your boneless turkey will take on a plain, salty flavor. 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. Brining will make sure that your meat comes out juicy and flavorful. Place turkey breast in unopened wrapper on a tray in the refrigerator for 2-3 days. 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. It will let you have a juicier bite. HEATING: Your smoked turkey ⦠On point! Remove the net from the turkey breasts being careful to not disturb the crust more than necessary. 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. Smoke the breast at 275 degrees until the internal temperature hits 145 degrees. Strain the liquid through a sieve and into a pitcher. Choose the brining recipe and mix together all the ingredients. Humidity is important if you want to have a smoke ring on the meat of your turkey. It initially draws in the salt and then exchanges the salt for water. 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. Remember that the more you add, the stronger the flavor will be. You can throw out the brining liquid. Serving the turkey breast with a thick, flavorful gravy will coat the dry meat. During this time, it will rise to 165°F and the juices inside will redistribute throughout the turkey. Each Share Saves a Steak From Being Cooked Well Done. I will be making Turkey legs with the breast using your other recipe. Smoked for appropriate time, but the meat was WAY TOO SALTY. Biggest superlative was the tenderness. Bring to a boil then remove it from the heat and let it steep covered for 20-30 minutes. Another question. 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. Resist the urge to keep on checking on the meat. Lower temperatures make sure that the meat retains its moisture. You do not want to brine the turkey in hot liquid because it will start the cooking process. The oil and the rub mix will form a paste. It also includes a complete, step-by-step tutorial for making your own smoked “streaky” bacon using a 100 year old brine recipe. Thank you in advance for using our special link: http://www.smoking-meat.com/amazon. That means the average turkey breast will take about 6 hours to cook all the way through on a smoker. -Darwyn B. For added flavor, add a few tablespoons of the dry rub mixture you plan to use for the turkey later on. The best part is that it comes paired together from the factory so when you turn it on, it's immediately ready to go. Dutch oven over ⦠If you are going to do this, make sure to swap out the bacon before it burns and makes the meat bitter. Grind together the kosher salt, bay leaf, rubbed sage, dried thyme, and dried rosemary in a ⦠In a pinch, you can add ice to speed up it's cooling. Tenderloins Load the pellet smoker up with pellets completely. 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. Make up a batch and if it's not as good as you've heard.. simply ask for a refund. Smoking Meat: The Essential Guide to Real Barbecue – The book is full of recipes and contains tons of helpful information as well. If I cut into the middle of the turkey breast it was good, but close to the outside way too salty. You want the herbs and spices to flavor the water. It all depends on your preference. No.. Will do again and it freed up my oven for the other dishes. Fill the water pan if your smoker has one. 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. Place the turkey on a Weber grill pan or a Bradley rack for easy transport to and from the smoker. 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. Looking to smoke my first boneless turkey breast this weekend, will need to go look at the label but guessing 4-5# range, doesn't say skinless. All Chicken It's easy to see how potentially beneficial and exciting this can be. Sirloin Tip Steelhead Trout This process is similar to steeping tea. Oysters Put the “tea” in the fridge to cool down. Place the netted turkey breasts into a large zip top bag and pour brine over them to cover. The receiver part of the unit goes around your neck, in your pocket or on the table next to where you are. Chops If your turkey breast overcooks and it tastes dry, there’s no way to fix it but there is a way to cover it up. Use boneless, skinless turkey breasts. I tried them both last weekend and they were a huge hit. Add the cooled mixture from the fridge into the brine and stir to combine. Make sure that your wood does not contain chemicals. Thanks. Thin Blue LLC/Smoking-Meat.com © 2004-2021 All rights reserved. The next time you decide to order something at Amazon.com, use THIS LINK to get there and we'll get a small commission off of what you purchase. Some people swear by placing slices of bacon on top of the turkey breasts for added flavor and moisture. Combine all ingredients for the marinade in a gallon zip top bag. This is a shame because, in the right hands, turkey is awesome and tasty. Put some oil on the turkey breasts and season with your rub of choice. Add ice and stir to cool down the mixture. If you want something more complex, you can add a few more seasonings. It's a win-win for everyone! to the brine, those flavors also end up inside the meat. We used Jeff's rub and sauce (sauce on the side) and it was a landslide win for us this year! London Broil Turn off the stove and let the ingredients stand for about 30 minutes, making sure the pot is still covered. Can't wait to do a beef brisket. 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. Gonna make some legs with this like your previous article. I just allowed it to continue adding flavor throughout the process. No one in my family finished their turkey. Thanks Jeff! For this cook we are going to use 1/2 a boneless turkey breast, that we ⦠A top choice is apple wood, but other smoking wood like cherry works well too. 18 hrs is better. Get the brine made up a day or two early so it can cool down in the fridge before you need to use it. You can use as much seasoning you like, but usually, a few tablespoons would do. Was wondering if I could use the breast brine recipe for the legs so I don’t have to make two brines. Once again, leave the nets in place around the turkey breasts. ⦠Once the smoker has reached a temperature of 225 degrees, place ⦠Preheating the smoker is important because you want to burn off contaminants and have a nice layer of flavor ready for the meat. Picnic Quarter Prime Rib Hickory has a versatile, familiar flavor. If you liked what you read, please share it with a friend. Resist the urge to keep on checking on the meat. Tenderloin I can cook two in the time to cook one, and my big family now expects two for Thanksgiving. 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. It is ideal that you make this a day or a few hours ahead so that the liquid really gets the full impact of the herbs and spices. Pop the turkey breast on for 2.5 hours â temp check at 160 degrees; Let rest for 15-20 minutes ; EAT! Fatty, All Pork smoked 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. Remember that the only way to know if your turkey is both safe to eat and not overcooked is with an accurate digital thermometer. Remove the turkey breast from the packaging but leave the net intact as this is what holds ⦠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. You can take out the turkey when the thickest part of the meat reaches a temperature of 160 degrees. Make sure that your wood does not contain chemicals. But if you want a hot meal, you can carve it up straight away. Rinse the meat, net and all, under cold water. Loin I highly recommend brining even pre-injected birds. I am a new smoking lady with a RecTec 700, bought for my husband…he has been physically unable to use it so it fell to me…I used this recipe, my first time brining anything, and this turkey breast was so delicious….so moist and tender and flavorful…Thank you! Remove from the grill and allow to sit for 10 ⦠JP, followed the recipe to a T, got a thermometer where I can closely watch the internal temps… Rave results, everyone enjoyed. New to smoking…Do you filter out the thyme, rosemary, and garlic before you add the mixture to the turkey? Set the pan or rack on the smoker grate and close the door to let the cooking commence. Buttermilk is a great base for brines because it sticks to the turkey better. Let the smoker preheat for about 30 minutes and you are good to go. But, if you’re smoking it low and slow at 225 to 250 degrees F, it will still take about 30 minutes per pound. Tri-Tip Burgers Place the turkey breast onto the preheated grill. Cut the stick of butter into pieces. The salty solution is drawn deep into the meat fibers making it more flavorful and more moist. Great For Friends, Family, Anyone! This tender, boneless, all-white meat Smoked Turkey Breast is easy-to-slice and serve! If you have not tried a smoked boneless turkey breast, you need to remedy that ASAP. Simply pour the hot brine through a sieve into a gallon sized pitcher. approx time & temp to smoke ⦠Once you order, there'll be no more recipe ads in the. Now that's a bargain and you know it. -Michelle M. I tried the rub on a beef brisket and some beef ribs the other day and our entire family enjoyed it tremendously. Legs, All Lamb Texas rub is great as well! Finally, buttermilk has a natural tang that will bring additional flavor to the turkey.
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