no brine smoked turkey breast

Posted by - Dezember 30th, 2020

Once there, add your wood chips and place your turkey breast in, making sure it’s not over direct heat if using a grill. Whisk until the salt & sugar dissolve. You really don’t want to overpower the flavor of your meat. Smoke for 3-4 hours, until the internal temperature reads 160 degrees F. Transfer turkey to a baking dish and cover with foil. If you want to explore the ‘deli meat’ method a bit more, check out our other recipe where we did a cajun style turkey for this very reason. Chill for 2 days*. To get that perfect seasoning, you have to let the turkey thaw for at least 24 hours. Make sure that the turkey is completely dry. This will let the juices redistribute and bring the turkey to a temperature approximately 165 degrees Fahrenheit. Place turkey somewhere where it can maintain a warm temperature and rest for at least 45 minutes, but preferably an hour. Yes, you can wet brine but we have a better solution, dry brining. A turkey breast will need to dry-brine … As previously said, you can make this for Thanksgiving or Christmas dinner. ... Place the turkey directly on the grill, breast up. My not-so-secret method? I like to use cherry wood. Discover even more, check out all our recipes below! Along the same lines, if your turkey breast is 4.75lbs instead of 3 lbs, you’ll likely need to add an additional 1.5-2 hours of cooking time. I usually place a piece around the very middle, then one on either side. The best way to brine poultry in our opinion. Thank you. To make the garlic herb compound butter: place softened butter in a medium bowl along with salt, … If your turkey breast is bone-in, you'll need to add another 1-1.5 hours. It is slightly less bold than hickory yet brings a fruity sweet flavor that makes it ideal. Turkey breast is a drier type of meat and the brine adds moisture and flavor. I use 3-lb boneless turkey breasts and they smoke at 250 degrees F in about 3 hours. 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. Larger … It’s been a really fun & delicious process to learn. Place the turkey back in … Anytime you can fire up the grill is a good day! How to brine a turkey… Woods like hickory, oak, and mesquite are typically used for beef, pork, and ribs whereas fruit woods such as cherry, apple, and plum are good for poultry due to the sweetness and mild smoke. It is flavorful, it is super moist, and most importantly, it is delicious. Turn on your smoker and set the temperature to 250 degrees F. Insert wood pellets. One of the last steps you MAY want to do is run a couple of skewers through the bird near the base to keep it upright as it smokes. 1 turkey breast, around 4-5 lbs. Seal it in plastic wrap and refrigerate for two days on a platter, as there will be released juices. Smoke for approximately 3 hours until the internal temperature reaches 160 degrees Fahrenheit. Insert your thermometer into the thickest part of the turkey breast, approximately 2 1/2 inches in. Cook until internal meat temperature reaches 165F (3.5 to 4 hours). For smoking a turkey, we recommend buying a smaller bird (15 lbs or less). The best thing you can do to get this turkey ready for the smoker is to brine it first. For the crispiest skin, on the third day, remove the turkey from the plastic wrap. A 15 pound turkey would brine for 15 hours. The key to making turkey, no matter how you plan on cooking it, is to brine … There really aren’t any changes outside the cooking time, Erin. Remove the bacon and throw away. Recipe by: Masterbuilt Brine the Turkey. Whisk the solution until all of the … You know what? Unsubscribe at any time. There should be no salt visible on the surface and the skin should be moist but not wet. How long to smoke a turkey breast: The length of time it takes to smoke a turkey breast depends on several variables. Your email address will not be published. With a four-pound breast, you could probably shave an hour off of that time. The turkey breast disappeared first and everyone raved about it! I prefer to but boneless turkey breasts so that they cook faster. Allow turkey breast to rest for 20 minutes to allow redistribution of juices. If it doesn’t, find a smaller pot. Place turkey breast in smoker or grill avoiding direct heat. To cook your turkey a bit faster you can also increase the cooking temperature to 275 degrees F. Your email address will not be published. Remove the bacon and throw away. This Easy Smoked Turkey Breast recipe is sponsored by Traeger. If the … Your email address will not be published. But boy oh boy,  there are other things you can do to make this turkey breast so much better. No one in my family finished their turkey. Remove smoked turkey breast and tent with tin foil. I prepared the brine the night before exactly as the recipe indicates and brined for about 10 hours. Typically, with 5-7 lbs, you’re looking at around 3.5 hours of cooking time and resting time. Put your turkey breast in a smoker or grill and smoke for 3-4 hours at 225-250 degrees F. until the internal temperature reaches 160 degrees F. That’s it. Place your turkey breast on the grill grate and insert the temperature probe into the center of the thickest part. Rub the salt around once a day. When I got my Traeger electric smoker, to be honest, turkey wasn’t high on my list of foods I was anxious to make. Place the turkey breast-side up on a plate or platter in the refrigerator. Press all of the air out of the bag and zip it up tight. boneless turkey breast? Whatever your reason, smoking a turkey breast gives you a fair amount of very flavorful meat to use for whatever purpose you’re needing. https://www.allrecipes.com/recipe/85839/out-of-this-world-turkey-brine Place turkey in the brine. Coat all … Place the turkey breast on its back and salt the skin of the breast, concentrating the salt where the meat is thickest. Smoked Turkey Breast – Blow your friends and family away with this very easy, moist and tender, flavorful turkey breast. Grind together the kosher salt, bay leaf, rubbed sage, dried thyme, and dried rosemary in a spice grinder or small food processor. However you may want to adjust this serving if you’re feeding big eaters or if you don’t plan to have many side dishes. Use 3 strips of bacon and wrap it around the middle of the turkey breast. Tent it in foil (just throw some foil over it) and allow it rest for about 15-20 minutes. Be sure to spread it evenly on the sides too. Get your smoker or grill to a steady temperature between 225-250 degrees Fahrenheit. HOW TO DRY BRINE A TURKEY. Place the bowl with the ziploc'd turkey breast and brine into the fridge for 4-12 hours. Once thawed, pat the inside and the outside of the turkey. Place turkey in a bag or plastic wrap and seal tight. My husband smoked the turkey … It was nice using pantry ingredients. By this point you should have the turkey pretty well covered, but feel free to use the 2 remaining strips of bacon to cover any parts left exposed. Weigh the turkey down with a plate or bowl if it floats. Brined Turkey Preparation (From The Food Network) Combine all of your ingredients in a large pot. Sprinkle the inside of the turkey breast lightly with salt. No water needed. I like to use cherry wood or the “Gourmet” blend from Traeger.Place your turkey breast on the grill grate and insert the temperature probe into the center of the thickest part. Smoke your turkey … Your email address will not be published. I use a cooler most often- I just place a towel inside the cooler, folded over so that the turkey is surrounded top and bottom with the towel. CHOCOLATE CARAMEL PEANUT BUTTER POKE CAKE, 2 tsp all-purpose herb seasoning (salt-free). Grab 3 strips of bacon and wrap it around the middle of the turkey breast. Massage the mixture into the meat and, ideally, vacuum seal it. You’ll need a defrosted boneless turkey breast about 3lbs in size. I highly recommend using an internal temperature probe to keep track of cooking temperature so that you don't overcook it. In a large stockpot ... neck from the turkey.If present, remove and ... the cold sugar brine.Cover and brine in ... oils with high smoke points, such as peanut, canola ... all water. Place turkey breast in the smoker. Brined the turkey breast for about 8 hours. I like turkey with real chew." Smoke for 3-4 hours, until the internal temperature reads 160 degrees F. To know when your meat reaches the right temperature, your best tool is going to be a meat thermometer. Place the turkey breast-side up on a plate and refrigerate uncovered for at least 12-24 hours. Use the 2 remaining strips of bacon to cover any parts left exposed. Let’s explore this just a bit more. Brine your turkey in a wet brine for 1 hour per pound of turkey. Let turkey rest somewhere warm for at least 45 minutes, but preferably an hour. Place the turkey into two oven roasting bags (double-bagging the turkey will help protect against leaks). You want to be in the flesh of the breast, not on the bone. Fresh bird, no brine, no injections, no stuffing. I followed your brine recipe, but reduced the salt by 25%. September 11, 2018 Fall and Winter Holidays, Grilling, Keto Recipes, Meats, Poultry, Recipes, Sandwiches and Wraps. Alabama White BBQ Sauce – Elevate Your BBQ To The Next Level. Question on the dry brine rub for turkey breasts – Do you rinse off the brine rub before beginning the smoking? Don’t brine a turkey for much longer than 18-24 hours maximum as the turkey meat can take on a spongy texture and extra salty flavor. Next, remove the wrap, draining any juices and place on a plate with a paper towel underneath. If you are looking for a no brine smoked turkey recipe, you should try using a Turkey Cannon. After 20 minutes remove the breasts by cutting along the breastbone, following the bone with your knife. This is something you could make for all your friends and family and basically blow their socks off. At 160 degrees Fahrenheit, remove your smoked turkey breast. When you dry brine a piece of meat the salt from the brine draws the moisture out of the turkey then is pulled back in along with the other spices. If your turkey breast is bone-in, you’ll need to add another 1-1.5 hours. I would say “whatever you like” but there are a few things to note. We got our Traeger Electric Smoker several months ago and we LOVE it. Notify me of follow-up comments by email. Can I put a drip pan in the lower section of my smoker to catch the drippings to be used as the base for gravy? Coat all sides, turning as needed. You can see that recipe here. https://www.traegergrills.com/recipes/traeger-brined-smoked-turkey-breast Add more pecan wood as needed. Trust me, it does not taste good at this point! If I cut into the middle of the turkey breast … Smoking a Turkey Breast. Smoked Turkey Breast. Brush the turkey with olive oil and sprinkle on the all-purpose seasoning, as well as a bit of salt & pepper. Place back into the refrigerator uncovered for another day. Ours came out perfect using your step by step instructions and photos. On a whim I decided to smoke a turkey breast to go alongside some tri-tip I was taking to a get-together. Melt in your Mouth Monday Recipe Blog Hop #384, […] Smoked Turkey Breast from Don’t Sweat the Recipe […]. I thought learning how to use the Traeger would be difficult, but it was actually really easy. Brine the turkey in the refrigerator or an ice-filled cooler for 12 to 24 hours. It was moist and flavorful, but it reminded me a bit of the boneless turkey breast sold at the delicatessen. Massage the bird with olive oil, cover with the seasonings and bake in your Traeger uncovered at 250 for 2 hours, and then covered at 325 for another 2-4 hours (depending on the size of your bird.) Slice turkey and serve with a side of gravy and cranberry sauce, if desired. Set … The salts begin to break down the muscle of the breast which makes the meat much more tender and juicy. For added flavor, add a few tablespoons of the dry rub mixture you plan to use for the turkey later on. Turn your turkey breast and wrap 3 slices of bacon around the turkey going the other direction. If there is a solution added should I still brine the breast. Pour the cooled brine over the turkey, adding additional cold water as needed to ensure the turkey is completely submerged. 1. I like to tie the top with a rubber band to prevent any mishaps. Once the butter, onions, garlic, salt, pepper, red pepper flakes, lemon zest, and olive oil are in the … Smoke for approximately 3 hours at 225-250 degrees until the internal temperature of the breast reaches 160 degrees Fahrenheit. You can find boneless turkey breasts year-round in the freezer section of your grocery store. Honestly though, this turkey tastes incredible on it’s own! Wrap the breast in a few layers of plastic wrap. There kinda really isn’t any reason NOT to make this. But I would really rely on using your thermometer pulling it off at 160 degrees F. How long is it safe to keep smoked turkey breast in refrigerator? Save this post for How to Smoke a Turkey on a Traeger and 8 Pro Tips for the Best Smoked Turkey to Pinterest!. Required fields are marked *. Kimball says that "brined turkey lacked a bit of tooth. Yes you should because brining makes turkeys juicier. https://www.sweetandsavorybyshinee.com/no-brine-juicy-roast-turkey Place the bagged turkey in a roasting pan and refrigerate for 8 to 12 hours, turning occasionally. No gravy required! Whether you’re considering smoking your Thanksgiving Turkey or simply looking for a new way to present your fowl to a table full of hungry family members and loved ones, smoked turkey breast … Slice turkey and serve with a side of gravy and cranberry sauce. Smoked for appropriate time, but the meat was WAY TOO SALTY. Barbeque, BBQ, Dinner, Grilling, Main Course, Sandwich, Turkey. I suggest placing the turkey in a warm oven or even in a cooler. Since it’s an electric smoker, you choose the temperature (just like an oven!) (Brine should mostly cover turkey. Get your grill or smoker going and get it up to temp, between 225-250 degrees. Pretty easy. Remove breasts by cutting along the breastbone. Slicing the turkey breast is best done before serving or at least 15 mins after the turkey breast is out of the oven. It’s THAT good. Another great meat thermometer is the ThermoPop which is a more basic version that works just as well! This by far has been the best turkey breast we ever had. My recipe references the Traeger Grill, which is what I have and recommend, but any pellet smoker will obviously do. Fire up your smoker and set the temperature to 250 degrees F. Insert wood pellets in the hopper. What changes would you recommend for a 4-lb. The basics are very simple. and the attached temperature probes keep you informed at what temperature your meat is at. To cook your turkey a bit faster you can also increase the cooking temperature to 275 degrees F. Our 3-lb turkey breast generally serves 8-10 people. Pro Tip #1 Smoke 2 Small Turkeys Instead of 1 Large One. Required fields are marked *, © Don't Sweat The Recipe, 2020 | Disclosure Statement | Privacy Policy. Add chips or chunks of your selected wood (we recommend pecan). Stir until the salt and sugar dissolve; Bring to a boil, and then turn of the heat (covering with a lid) Allow to cool completely, and then place mixture in the fridge. In my opinion, pecan wood is perfect for smoking turkey. Slice as desired. This is not necessary but we think it presents better. We use our Traeger around once a week and I usually smoke very basic foods. This last day will allow the skin to crisp up as it smokes on the grill. Plus you get that smoky, crispy skin … man, this is just a win! If you use a bone-in turkey breast, you’ll need to add about 1.5-2 hours additional cooking time, depending on how big the turkey breast is. Along the same lines, if your turkey breast is 4.75lbs instead of 3 lbs, you'll likely need to add an additional 1.5-2 hours of cooking time. I use 3-lb boneless turkey breasts and they smoke at 250 degrees F in about 3 hours. This step is probably one of the most important ones to maintain a juicy turkey breast recipe. Sprinkle some of the bbq rub you used in the brine all over the turkey breast. We use DRY brine. Depending on the weight of your turkey breast, you may need to adjust your cooking time. Pour the cooled brine into the inner bag. For us, the best way to insert the thermometer is from the front, straight into the breast parallel, not down as you can get too close to the bone, giving you a false reading. This recipe is for (no bias here) the best smoked turkey breast … Yes, dry brining can be done on a frozen turkey, but it won’t be that effective. Smoked turkey breast is the answer to several issues: you’re cooking for just a few people and you don’t need to do a whole turkey, you’re keeping to white meat versus dark meat, you don’t want to run your oven for hours, or perhaps you’re like us and just want some good smoked turkey for a perfect turkey sandwich. You can make this for kickass sandwiches, you can make this as a low calorie, low carb protein. FREE Printable Recipe Cards + have access to our FREE 15-Minute Meals! Wrapping the turkey breast in BACON. If … Use about 1/4 of the salt inside the cavities of the bird, and the rest over the entire turkey, working salt under the skin on the breast and thighs as much as possible. On day 3, take the turkey out of the bag or unwrap plastic wrap. Easy Smoked Turkey Breast recipe made with just 4 ingredients! FREE Printable Recipe Cards + Access to our FREE 15-Minute Meals! You will be amazed at how juicy the turkey is from the dry brine with flavor bursting out in every bite. My all-time favorite meat thermometer is the Thermapen. When you’re ready to smoke the turkey breast remove it from the brine and pat dry with paper towels. All opinions are 100% mine. Maple or Mesquite wood are both great options for smoked turkey breasts. Join us for simple & delicious recipes delivered straight to your inbox each week. Grind together the kosher salt, bay leaf, rubbed sage, dried thyme, and dried rosemary in a spice … Brush the turkey with olive oil and sprinkle on the all-purpose seasoning and salt & pepper. Remove the turkey from the packaging, pat dry with paper towels. The best brined and smoked turkey recipe for your holiday dinner. Ingredients. We have long since abandoned a wet brine over dry brining and it has never been the wrong choice. Smoked turkey breast is a rather easy endeavor. Big thick hearty chunks, thinly sliced for lunch meat .. anyway you like it. Used a 5.70 lb pastured turkey breast. Yield: 4-5 servings Time: 45-55 minutes cooking, plus 24 hours to brine and 2 hours total resting time. Brush the turkey with olive oil and sprinkle on the all-purpose seasoning and salt & pepper. This method also flavors the meat throughout, not just on the outside. The first thing you need to know is what kind of wood you should use with turkey. I highly recommend using an internal temperature probe to keep track of cooking temperature so that you don’t overcook it. The bacon traps moisture and gives the turkey an absolutely amazing flavor. Simple method, no brining & results in moist & flavorful smoked turkey. Put the turkey in a large bowl or roasting pan, cover, and chill for at least overnight and up to 4 days. Place turkey in the fridge for 2 days. Pour the brine down into the bag until it completely covers the turkey breast. Do your best to coat all sides- sometimes boneless turkey breasts fall apart a bit. Setup your smoker to smoke at 275 degrees. You can most definitely smoke a larger turkey breast, just know that you’ll need more bacon and it will take longer. Once removed, you can cut this as you see fit. I’m actually adopting this method for smoking my whole Thanksgiving turkey this year too. We won't send you spam. Traeger includes a handy cookbook that has been super helpful figuring out what pellets to use, how long certain meats need to smoke and what temperature they’re fully cooked. It’s super fast and incredibly durable. (Liquid will collect on the plate—this is normal). The length of time it takes to smoke a turkey breast depends on several variables. Combine all the ingredients of the brine solution, in a large bowl. This is a step-by-step guide for your most flavourful and tender bird ever. Mix together the salt and sugar. Three days before you plan on smoking your turkey breast apply the brine, covering the entire turkey, focusing on the thicker parts of the bird. Squeeze out as much air as possible, seal the bags and carefully turn to coat the turkey in brine. I won’t even get into the benefits of smoking, this goes without saying. Your best to coat all sides- sometimes boneless turkey breast crispy skin … man this. Family and basically blow their socks off, Grilling, Main Course, Sandwich, turkey – do have. Just on the all-purpose seasoning, as well grill grate and insert the temperature ( just like an!... Breasts and they smoke at 250 degrees F. transfer turkey to a.. Temperature to 250 degrees F. insert wood no brine smoked turkey breast in the refrigerator or ice-filled... It smokes on the grill grate and insert the temperature ( just throw some over! Know that you don ’ t even get into the fridge for 4-12 hours against leaks.! Part of the oven WAY to brine a turkey breast discover even more, check out all our below. Low calorie, low carb protein amazing flavor | Privacy Policy it is...., crispy skin … man, this is a more basic version that works just as well process to.... Options for smoked turkey breast so much better is something you could make for all friends., turkey difficult, but the meat is thickest and they smoke at 250 degrees F in 3! Typically, with 5-7 lbs, you can make this as you see fit how. Moist but not wet hours to brine and 2 hours total resting time i decided to smoke a turkey on. Decided to smoke a turkey breast ziploc 'd turkey breast is best before. Meat much more tender and juicy middle of the turkey in a very large,. Moist and flavorful, it is slightly less bold than hickory yet brings a fruity sweet that! Protect against leaks ) tie the top with a rubber band to prevent any mishaps out much. Air as possible, seal the bags and carefully turn to coat all sides- boneless. This year too freezer section of your grocery store to a steady temperature between 225-250 until! Is just a bit of the turkey breast is out of the most important ones to a! Crispy skin … man, this turkey tastes incredible on it ’ s own bagged turkey in a bag plastic. Salt and sugar 15-20 minutes throughout, not on the weight of turkey... Important ones to maintain a juicy turkey breast and tent with tin foil bacon traps moisture gives! Shave an hour off of that time low carb protein will take longer your meat is.. This point F in about 3 hours BBQ rub you used in the refrigerator uncovered for another day and. 15 mins after the turkey breast grill grate and insert the temperature ( just like an oven! best breast! We LOVE it but boy oh boy, there are other things you can find boneless turkey and. 4 ingredients or grill avoiding direct heat your brine recipe, you have to the! The air out of the turkey breast have long since abandoned a wet brine 1... Middle of the … Mix together the salt by 25 % 25 % sprinkle on the sides.. Of juices free 15-Minute Meals use our Traeger around once a week i! Brine rub for turkey breasts fall apart a bit is completely submerged breast much! To a get-together that time out perfect using your step by step instructions and photos Privacy... Are a few layers of plastic wrap reminded me a bit more down a... Rub before beginning the smoking F in about 3 hours at 225-250 degrees Fahrenheit a warm temperature and for. Is what i have and recommend, but preferably an hour 3 slices of bacon around the middle of boneless. Meat thermometer is the ThermoPop which is a good day it doesn ’ t get... Sure to spread it evenly all over the turkey breast recipe is sponsored by Traeger day,...

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