Then, flip it over to cook evenly. I will be making Turkey legs with the breast using your other recipe. Massage the mixture into the meat and, ideally, vacuum seal it. Preheating the smoker is important because you want to burn off contaminants and have a nice layer of flavor ready for the meat. Some have even said that “no smoker should be without this book”! Using a boneless turkey breast is the perfect portion for four people and it is easy to make. Fill the water pan if your smoker has one. However, there are several factors that come into play when cooking the turkey breast. But, if you’re smoking it low and slow at 225 to 250 degrees F, it will still take about 30 minutes per pound. Place turkey breasts in your smoker with 3 to 4 wood chunks on top of the hot coals. Honey Smoked Turkey Breast Recipe This Honey Smoked Turkey Breast is a boneless, skin-less Turkey Breast smoked on my Traeger Pellet Grill - and then topped with a Honey Glaze and raw, turbinado sugar to create a sweet and crispy bark. Finally, to the pre-cooled brine mixture, add enough cold water to bring it up to a gallon.. you should have a total of 1 gallon of liquid in the pitcher. You can pick up commercially available pre-soaked wood chips or you can use wood chunks. Cover the pot and bring it just to boiling and then turn off the heat. Smoked turkey is really good and surprisingly easy to do. Set the pan or rack on the smoker grate and close the door to let the cooking commence. Get the brine made up a day or two early so it can cool down in the fridge before you need to use it. The main part of the unit stays outside by the smoker.. You can use water or other liquids like water, apple juice, or even beer. This process is similar to steeping tea. Can I just use this same brine for the legs? 12-24 hours in advance: Put the turkey breast in a stock pan. You have to use the full amount Of salt and you have to brine it for at least 12 hrs. Thighs Place the turkey breasts inside a plastic bag and cover with the brining liquid. Back Ribs Wrap the turkey breasts in aluminum foil and let it rest for about 30 minutes. Thanks for the tips! Brining in a nutshell is simply soaking meat, such as turkey, in a 6% salty solution for several hours. This smoked turkey breast recipe includes smoking tips and information on finding the right turkey breast for your recipe. This should take about 15 minutes with the lid closed. 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. Pork Sirloin, Chicken 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. But that is exactly the reason why you want it to soak up some liquid. Add ice and stir to cool down the mixture. Smoked turkey is best served at room temperature. Just use my simple brine for turkey breast overnight and then smoke it for a few hours to get a delicious smoked turkey flavor. Any tips on temperatures? Put in the refrigerator. Tenderloins There's not a lot to do to these boneless wonders. Prep Time: 10 minutes plus 4-10 hours of brine time. This will ensure the meat cooks all the way through while maintaining the most juice. If at first you don’t succeed, try and try again! I also made a batch of the barbeque sauce that we used on the brisket as well as some chicken. Salmon Brining will make sure that your meat comes out juicy and flavorful. The words “boneless” and “breast” might make you think of dry, flavorless meat, but the brining and smoking process will completely offset any misconceptions. Set the seasoned turkey onto Weber grill pans, Bradley racks or regular cooling racks and they are ready to go into the smoker. Pork Belly Check it out! I can cook two in the time to cook one, and my big family now expects two for Thanksgiving. Will do again and it freed up my oven for the other dishes. In a very large container, combine water, salt and sugar. Some people swear by placing slices of bacon on top of the turkey breasts for added flavor and moisture. 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. Place the netted turkey breasts into a large zip top bag and pour brine over them to cover. JP, followed the recipe to a T, got a thermometer where I can closely watch the internal temps… Rave results, everyone enjoyed. Take the cooled liquid and add cold water to make about a gallon. Another question. It's easy to see how potentially beneficial and exciting this can be. Make sure you have enough wood for 3-4 hours of smoke. You can always add ice but that dilutes it some. Bring to a boil then remove it from the heat and let it steep covered for 20-30 minutes. The result is a juicy, tender turkey breast that’s perfectly seasoned! Preheat your smoker. Smoked for appropriate time, but the meat was WAY TOO SALTY. I also lightly rinse with water after removing from the brine. Cooking to the internal temperature is the best way to ensure that the turkey is safely prepared, but not over cooked. When the brining is complete, rinse the turkey breasts under cold water and discard the brining liquid. Coat all … I just allowed it to continue adding flavor throughout the process. Since a slow cooker … Short Ribs 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. You do not want to brine the turkey in hot liquid because it will start the cooking process. For this cook we are going to use 1/2 a boneless turkey breast, that we picked up from our local grocery store. Setup your smoker for cooking at 225-240 °F with indirect heat. Baby Back Ribs Meatloaf And I only used 3/4 the amount of salt you have on your brine recipe. I tried them both last weekend and they were a huge hit. Slice the boneless turkey breast into ½ inch pieces and serve. I recently purchased both recipes. Take the cooled liquid and add cold water to make about a gallon. Smoking times will vary based on your smoker or grill type, weather conditions, etc. Thanks. I recommend giving it several hours at least but overnight is best. Place an oven thermometer alongside the turkey to monitor its temperature. Add 1 cup of kosher salt to this liquid and stir gently for a minute or two until the salt is completely dissolved. On point! I used apple wood for these but any good smoking wood will work great. You should note that adding ice to the brine will dilute its flavor. Breast Place the breast into the smoker or in an aluminum pan on the indirect side if using the grill. to the brine, those flavors also end up inside the meat. We would love to hear from you, so sound off in the comments how you would add serve this recipe. Cooking Boneless Turkey Breast in a Slow Cooker Calculate your cooking time. It initially draws in the salt and then exchanges the salt for water. Thanks. The best part is that it comes paired together from the factory so when you turn it on, it's immediately ready to go. 8. The files did not come thru right but Jeff was prompt to get it fixed. Get your smoker to a temperature of 225-240 F. If your smoker has a water pan, go ahead and fill it up. Humidity is important if you want to have a smoke ring on the meat of your turkey. 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