Place turkey onto smoker, breast up, and smoke until the thickest part of the breast meat reaches … 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. Allow turkey breast to rest for 20 minutes to allow redistribution of juices. I wasn’t sure if I’d be as impressed with a whole roasted turkey … 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. Honestly though, this turkey tastes incredible on it’s own! Smoking a Turkey Breast. Slice as desired. It's easier, nearly as effective at helping … A 15 pound turkey would brine for 15 hours. Fire up your smoker and set the temperature to 250 degrees F. Insert wood pellets in the hopper. The Pros of Brining . The turkey breast is removed from the grill an hour and 45 minutes after grilling began. Place turkey breast in smoker or grill avoiding direct heat. Add more pecan wood as needed. The basics are very simple. 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. Place turkey in brine and place into the refrigerator for at least a minimum of 8 hours Recommended Products We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Wash turkey inside and out with cold water; dry. Smoke for 3-4 hours, until the internal temperature reads 160 degrees F. Transfer turkey to a baking dish and cover with foil. Depending on the weight of your turkey breast, you may need to adjust your cooking time. We use DRY brine. Be sure to read out our smoked turkey brine recipe and brine your bird the day ahead of time. Our … I like to use cherry wood. https://www.joyfulhealthyeats.com/best-thanksgiving-turkey-recipe-no-brine ... and basting with brine solution occasionally. The Pros of Brining . Turn on your smoker and set the temperature to 250 degrees F. Insert wood pellets. ***Editor’s note ~ That looks so good, gotta post a second pic of that. Place the turkey breast-side up on a plate or platter in the refrigerator. I’m actually adopting this method for smoking my whole Thanksgiving turkey this year too. Turn your turkey breast and wrap 3 slices of bacon around the turkey going the other direction. There kinda really isn’t any reason NOT to make this. When the turkey is thawed prepare your brine. For the brine: 1 gallon of water 1 cup of salt 3/4 cup of granulated sugar. You really don’t want to overpower the flavor of your meat. Place in the smoker and set temperature to 200 – 225°F. Required fields are marked *. Place the turkey breast-side up on a plate and refrigerate uncovered for at least 12-24 hours. And if you prefer white meat, you've got it made, since the breast is 100% white. Remove breasts by cutting along the breastbone. The salts begin to break down the muscle of the breast which makes the meat much more tender and juicy. There really aren’t any changes outside the cooking time, Erin. When you're cooking turkey, but also doing Friendsgiving - it's worth learning a butchering technique that will save you hours of work in the kitchen. *** This recipe is for (no bias here) the best smoked turkey breast you’ll ever have. And it takes less than 10 minutes of your time and the rest is just sitting in the fridge letting the brine … That said, you can do even better. In fact, it'll dilute the flavor of your turkey. Pour the cooled brine over the turkey, adding additional cold water as needed to ensure the turkey is completely submerged. 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. For the crispiest skin, on the third day, remove the turkey from the plastic wrap. Traeger Smoked Turkey. Remove the bacon and throw away. 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. All opinions are 100% mine. September 11, 2018 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. Pat with cooking oil. Every time. Place the turkey directly on the grill, breast up. 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. Seasoning and salt & pepper is thickest once removed, you can this. 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