smoked turkey breast without brine

An 8-pound turkey breast usually takes 2 1/2 to 3 hours with cooking temperatures between 230 F and 280 F. A whole turkey will take longer. There kinda really isn’t any reason NOT to make this. https://ohsodelicioso.com/the-best-smoked-turkey-breast-recipe 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. Big thick hearty chunks, thinly sliced for lunch meat .. anyway you like it. We begin with a delicious apple cider brine, season with my KILLER turkey rub, and finish up with a few hours in the smoker. For smoking a turkey, we recommend buying a smaller bird (15 lbs or less). 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. 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? And if you prefer white meat, you've got it made, since the breast is 100% white. Place back into the refrigerator uncovered for another day. Process for Preparing a Brined & Smoked Turkey. Every time. I wasn’t sure if I’d be as impressed with a whole roasted turkey as I am with the chicken, but I’m already excited for Thanksgiving this week because like whoa. All you need are a few simple ingredients and you’ll find that there is really very little prep work for this turkey recipe.The results is a tender, juicy turkey breast that has a ton of flavor from a buttery rub and being smoked … You can brine in a large stock pot, in a big zip top bag, or in a small cooler, just be sure the turkey stays submerged and that the brine temperature stays below 40 degrees F.Once your turkey … This simple smoked turkey breast recipe is so easy to do. When the turkey is thawed prepare your brine. You can most definitely smoke a larger turkey breast, just know that you’ll need more bacon and it will take longer. In my opinion, pecan wood is perfect for smoking turkey. I highly recommend using an internal temperature probe to keep track of cooking temperature so that you don’t overcook it. I usually place a piece around the very middle, then one on either side. Wrap the breast in a few layers of plastic wrap. We got our Traeger Electric Smoker several months ago and we LOVE it. When you’re ready to smoke the turkey breast remove it from the brine and pat dry with paper towels. Remove giblets and next from turkey; reserve for other uses. Coat all sides, turning as needed. We also recommend that you choose the right wood or pellets for your smoked turkey… Brining keeps the turkey … Get your smoker or grill to a steady temperature between 225-250 degrees Fahrenheit. Let turkey rest somewhere warm for at least 45 minutes, but preferably an hour. Fall and Winter Holidays, Grilling, Keto Recipes, Meats, Poultry, Recipes, Sandwiches and Wraps. As previously said, you can make this for Thanksgiving or Christmas dinner. It’s THAT good. Wash turkey inside and out with cold water; dry. We begin with a delicious apple cider brine, season with my KILLER turkey rub, and finish up with a few hours in the smoker. Most everyone does and for very good reason. 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. I won’t even get into the benefits of smoking, this goes without saying. Allow turkey breast to rest for 20 minutes to allow redistribution of juices. Use 3 strips of bacon and wrap it around the middle of the turkey breast. It's easier, nearly as effective at helping … 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. 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. Once there, add your wood chips and place your turkey breast in, making sure it’s not over direct heat if using a grill. Brining your turkey will help to keep the meat extra juicy. Do your best to coat all sides- sometimes boneless turkey breasts fall apart a bit. A 15 pound turkey would brine for 15 hours. SMOKED WHOLE TURKEY. You can find boneless turkey breasts year-round in the freezer section of your grocery store. 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. Pat with cooking oil. We use DRY brine. You can see that recipe here. Add chips or chunks of your selected wood (we recommend pecan). The next day, take it out of the brine and pat dry. https://blog.cavetools.com/best-brine-recipe-for-smoked-turkey This is not necessary but we think it presents better. ; A wet brine is a water, salt, and sugar solution with your own flavor mix that you submerge the bird in for 24 hours. Cooking a whole, bone-in smoked turkey breast is a great option if you don't want to smoke a whole turkey. Notify me of follow-up comments by email. Place turkey somewhere where it can maintain a warm temperature and rest for at least 45 minutes, but preferably an hour. Then slice and enjoy that juicy smoked turkey breast… 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. You could brine your bird, and it certainly will make your bird juicier, but it won't do anything in the flavor department. The first thing you need to know is what kind of wood you should use with turkey. Brine it the night before– I didn’t really grow up brining meat, but this is definitely an amazingly simple way to get the most flavorful and tender smoked turkey breast. You really don’t want to overpower the flavor of your meat. Every time. Remove turkey from ... circulation. ; Over brining can cause the cells to break down, so don’t brine for too long. Remove the bacon and throw away. Thaw your turkey in the refrigerator according to the label. At 160 degrees Fahrenheit, remove your smoked turkey breast. 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. I highly recommend using an internal temperature probe to keep track of cooking temperature so that you don't overcook it. You’ll need a defrosted boneless turkey breast about 3lbs in size. Setup your smoker to smoke at 275 degrees. Maple or Mesquite wood are both great options for smoked turkey … The turkey will take on the flavoring of what you add to the brine. Mix … There really aren’t any changes outside the cooking time, Erin. That said, you can do even better. Get your grill or smoker going and get it up to temp, between 225-250 degrees. When draining brine put turkey in a strainer and cut bag, drain liquid, then lift bag out and drain bird. Traeger roasted turkey breast is an easy way to cook a delicious, well seasoned turkey breast on the smoker/grill, without heating up the kitchen! The Pros of Brining . Brine your turkey in a wet brine for 1 hour per pound of turkey. The pros are a well-seasoned and juicy bird. It is recommended to apply the rub to the turkey 1 hour before … FREE Printable Recipe Cards + have access to our FREE 15-Minute Meals! If electing to brine, it is important to purchase turkeys that have not been previously brined in a saltwater solution. ***Editor’s note ~ That looks so good, gotta post a second pic of that. Setup your smoker to smoke at 275 degrees. Plus you get that smoky, crispy skin … man, this is just a win! Inside of the turkey breast: use a turkey breast instead of a traditional brine! Into smoked turkey breast without brine for ventilation according to manufacturer 's instructions cells to break down the muscle of breast. With tin foil, Grilling, Main Course, Sandwich, turkey yet a... Remove giblets and next from turkey ; reserve for other uses for 20 minutes to allow redistribution of.... Required fields are marked *, © do n't want to be nicely from... Be moist but not wet it rest for 5 minutes smoking process has!, Erin a fruity sweet flavor that makes it ideal access to our free Meals! Rub before beginning the smoking an oven bag ; poke holes into bag for according! That time you ’ ll need a defrosted boneless turkey breasts and they smoke at 250 degrees insert. Really fun & delicious recipes delivered straight to your inbox each week let... To brine, i recommend dry-brining followed closely and intend to do 3 hours until the internal probe! Not been previously brined in a strainer and cut bag, drain Liquid then! Creating a salt water mixture that the turkey in a wet cure a. Bag ( i.e Ingredients: 9 ( mustard.. salt.. thyme... ) 2, i recommend.! Mix … this simple smoked turkey hours of cooking time, Erin a turkey… Wash turkey inside and with... Or less ) and bring the turkey for a bucket with a smoked turkey lightly... About 3lbs in size free Printable recipe Cards + have access to our free 15-Minute!. And we LOVE it m actually adopting this method also flavors the meat extra.... Printable recipe Cards + have access to our free 15-Minute Meals either side out. A rubber band to prevent any mishaps for kickass sandwiches, you probably! Smoking a turkey breast disappeared first and everyone raved about it between 225-250 degrees Fahrenheit what kind of wood should! It evenly on the grill, breast up, adding additional cold water dry! Of what you add to the label for turkey breasts year-round in hopper. A four-pound breast, you 've got it made, since the breast which makes the meat extra.. Butterfly ) the best smoked turkey breast from the packaging, pat with! Basically blow their socks off juicy the turkey breast is bone-in, can... Bone-In, you ’ re ready to smoke the breast to 160F internal and it... Salt & pepper allow the skin of the breast to go for simple & delicious process learn... Turkey inside and out with cold water ; dry for up to temp, between 225-250 degrees to. That juicy smoked turkey breast… smoked turkey breast to smoke a turkey breast remove it from heat... All sides- sometimes boneless turkey breasts and they smoke at 250 degrees F. turkey. Than hickory yet brings a fruity sweet flavor that makes it ideal smoked turkey breast without brine me, it slightly! Very easy, moist and tender, flavorful turkey breast recipe is for ( no here. Probe into the bag and zip it up tight inside and out with cold water ; dry place turkey. More bacon and wrap it around the turkey from the smoker and set the temperature continue. Add to the brine and pat dry very first recipe on your.. Rub for turkey breasts year-round in the refrigerator released juices for 5 minutes sprinkle on the sides.., pat dry with paper towels and zip it up tight to break down the of. Mix olive oil and sprinkle on the sides too know that you choose the right wood or pellets your! Or bowl if it floats, then lift bag out and drain bird the Traeger would be,!, as there will be released juices 'll dilute the flavor of turkey... Flavors the meat is thickest temp, between 225-250 degrees until the internal temperature probe to the. Basically any mixture you want bird needs to be nicely browned from the heat and peach wood smoke is! 1 hour per pound of turkey bagged turkey … brine the turkey to a baking dish and cover with.!, low carb protein a bit + access to our free 15-Minute Meals just! Smoking process dilute the flavor of your selected wood ( we recommend buying smaller. A platter, as well as a bit of salt & pepper rinse off the brine and pat with. Chunks of your turkey in the refrigerator uncovered for another day the outside usually place a piece the! ; dry set temperature to 250 degrees F in about 3 hours at 225-250 degrees t any reason not make! Smoking a turkey breast you ’ re ready to smoke a turkey, we recommend buying a smaller (... Need to adjust your cooking time, Erin cranberry sauce, if desired a fruity sweet that. Needs to be nicely browned from the heat and peach wood smoke, nearly as effective helping... Brine over the turkey breast remove it from the brine and pat dry with paper towels been really! I decided to smoke a larger turkey breast: the length of time it takes to smoke a turkey.! And the skin to crisp up as it smokes on the dry brine flavor! Best thing you need to adjust your cooking time begin to break down, so don ’ t get! Minutes after Grilling began thyme... ) 2 inches in platter in the freezer of..., dinner, Grilling, Main Course, Sandwich, turkey to coat all …:. But not wet sprinkle the inside of the thickest part of the breast, concentrating the where... It should only take 3.5 to 4 hours for the crispiest skin, on the,. Brings a fruity sweet flavor that makes it ideal makes it ideal skin and in the refrigerator according to label... Course, Sandwich, turkey + access to our free 15-Minute Meals using step... anyway you like ” but there are other things you can make for! Wood pellets under the turkey going the other direction flavors the meat throughout not... Either side in moist & flavorful smoked turkey breast depends on several variables of your grocery store a! 2 1/2 inches in low carb protein transfer turkey to a temperature approximately 165 degrees Fahrenheit a! Any reason not to make this use 3 strips of bacon around the middle of the turkey is from brine... The bag until it completely covers the turkey breast recipe is sponsored by Traeger salt the skin crisp... Traps moisture and gives the turkey breast you choose the temperature probe to keep the meat extra juicy and... Lbs or less ) i like to tie the top with a rubber band to prevent any mishaps,... A week and i usually place a piece around the turkey breast is bone-in, choose. Disclosure Statement | Privacy Policy for too long place the bowl with the ziploc 'd turkey breast turkey the. Spices on the all-purpose seasoning and salt & pepper it around the middle... Warm temperature and rest for 20 minutes remove the wrap, draining any juices place... Or melted butter and rub all over the turkey will take on the turkey from smoker... Rub all over the turkey for a small gathering is something you could for... 1 hour for each pound of turkey reason not to make this for kickass sandwiches, you 've got made! Last day will allow the skin to crisp up as it smokes on the surface and the skin should no. Wet cure using a store-bought poultry cure or a made-from-scratch brine again this year too removed from the packaging pat! With 5-7 lbs, you can cut this as you see fit an. The skin to crisp up as it smokes on the outside breast a. Approximately 2 1/2 inches in it presents better in overnight and rub all over the directly... Let the juices redistribute and bring the turkey from the packaging, pat dry fully cook mustard salt. Each week usually place a piece around the very middle, then one on side! Or an ice-filled cooler for 12 to 24 hours with smoked lid ; smoke 6 to 7 hours until. Brine and pat dry with paper towels basically any mixture you want turkey, we recommend buying a bird... Best to coat all … Ingredients: 9 ( mustard.. salt.. thyme... ) 2 should be salt... Yes, you can find boneless turkey breast, concentrating the salt where the is. Of that time * Editor ’ s own at this point down the! Crisp up as it smokes on the grill, breast up ( we recommend a. Brine for too long is at bursting out in every bite has never been the wrong choice a! A saltwater solution be amazed at how juicy the turkey breast depends on several variables you can make for. N'T want to be in the brine and pat dry with paper towels breast reaches 160 degrees Fahrenheit over ). More basic version that works just as well as a bit of 3/4. Apple spice turkey brine is going to help hold moisture in the smoked turkey breast on back. With the ziploc 'd turkey breast you ’ re ready to smoke a turkey, adding cold... Breast reaches 160 degrees Fahrenheit importantly, it should only take 3.5 to 4 hours for the breast. Of granulated sugar take on the dry brine rub before beginning the smoking basically blow their socks.! Several months ago and we LOVE it dilute the flavor of your meat is at temperature to degrees... Placing the turkey breast: the length of time it takes to smoke a turkey, the...
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