smoking a turkey breast

It takes about 45-60 minutes to finish. Place the breast into the smoker or in an aluminum pan on the indirect side if using the grill. With a simple blend of rub and smoke, these smoked turkey breasts cook a lot faster than a whole turkey. Ingredients . I chose to dry-brine the turkey breast instead of finding room for a bucket with a traditional brine. Smoke/ cook until internal temp of meat is 175°F. If grill smoking, cook the breasts using the indirect grilling method. Place the turkey breast-side up onto the smoker over the water pan. Wrap turkey breast in heavy-duty aluminum foil, then wrap in several layers of thick towels, and allow to rest for about 45 minutes. This marinated smoked turkey breast recipe has been on my mind for quite some time. Roasting Pan with Rack. Preheat your meat smoker or grill to between 275 and 300 degrees Fahrenheit. Smoked turkey is really good and surprisingly easy to do. https://www.foodnetwork.com/recipes/bobby-flay/smoked-whole-turkey Traeger Pellets. Alternate bisquettes, between cherry & hickory, every other one. Silicone Baster . It’s an underrated meat the rest of the year. During the last hour, baste every 30 minutes. Soak 5 hardwood chunks (3×2 inches) for about 1 hour. I like to use oak charcoal briquettes then add my chunks of wood for the smoke flavor. Equipment. 1 bone-in turkey breast can do … Tags: Turkey Turkey Turkey Breast Turkey Breast . **We LOVE our Thermoworks ThermaPen to quickly test meat temperatures. Plan on smoking the turkey breast for about 30 minutes per pound at 250 degrees F. Glad Press and Seal. Facebook Pinterest Instagram Print. HOT TIP: There are two benefits to spatchcocking the turkey. After smoke/ cooking, let turkey rest for 10 minutes. I’ve done it both with the drumsticks attached and detached and had good results both ways. What is dry-brining? 1 turkey breast 1/8 cup canola or vegetable oil 1/2 teaspoon salt 1 teaspoon poultry seasoning Instructions. This implies that you will have to smoke it for 3 hours. the smoked turkey breast recipe…. This pepper forward season will deliver you a Central Texas flavored turkey! To spatchcock a turkey, cut out the spine and loosen, or remove, the breastbone to make the turkey lay flat. Soak 5 hardwood chunks (3×2 inches) for about 1 hour. A pellet grill smoked turkey breast is a perfect alternative to a whole turkey for a small gathering! Place the soaked wood on the coals after 1½ hours of cooking to produce smoke. Cover the smoker and close the vents 1/3 of the way, being sure to protect your hands with oven mitts. HOW LONG DOES IT TAKE TO SMOKE A TURKEY? Place the turkey breast side up on the top rack. The 18”and 22” smokers are great for smoking full-size turkeys. 0 from 0 votes. Cook the turkey breast until when the internal temperature of turkey gets to 165°F. Let it sit for about 30 minutes after removing the smoked turkey breast from smoker before slicing. With smoke appearing, salt and pepper the turkey skin. This simple, Texas style smoked Turkey Breast is made flavorful thanks to a brine, and a basic dry rub. 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. Approximately 4-5 hrs. 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 smoker is not only easy to use but will provide you one of the greatest turkeys you will ever eat! Calories 358 kcal. It’s good to plan 30 minutes per pound when you smoke a turkey between 225-250 degrees Fahrenheit. Smoking. Smoking times will vary based on your smoker or grill type, weather conditions, etc. Place an oven thermometer alongside the turkey to monitor its temperature. Watch the BBQ Pit Boys smoke up some tender and moist Turkey Breast on the grill. With turkey, I use seasoned wild cherry wood. Note the time you place the turkey in the smoker. Smoking the meat. Print Ingredients. Remove turkey from brine, and pat dry with paper towels. Cook Time 3 hrs. Ingredients. Cooking to the internal temperature is the best way to ensure that the turkey is safely prepared, but not over cooked. Pre-heat smoker to 200-220°F. 7. Season the turkey all over with our Holy Cow. The residual heat will finish cooking the turkey breast to a … Use it for sandwiches or on top of a big pile of mashed potatoes and gravy, but you've got to try this! Now, let’s move to the most awaited thing, i.e. 6 turkey breasts ; handful cherry or apple wood chunks ; Brine. Depending on the grill * we LOVE our Thermoworks ThermaPen to quickly test temperatures. You will ever eat the pan done it both with the same thickness throughout the breast… https: Marinated... 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