turkey breast brine for smoking

Baste the breast with melted butter every 20 minutes. Once on the smoker, spray pam on the turkey every 30 minutes. Use a brine before smoking to help keep meat moist while cooking and to add flavor. Pictures to follow, this will be the first BGE turkey. If you put a 1/4 cup of table salt in the brine you’re going to be sorry. Brining for turkey breasts is a must. But with every step of the process key to enhancing the flavors of the bird, there’s a lot that’s easy to get wrong. Test Kitchen tip: For extra flavor, add sprigs of your favorite herb (like thyme, sage or rosemary) to the brine. Thaw your turkey in the refrigerator according to the label. Don’t let the flavor fall flat by skipping on a vital step of preparing your turkey: brining. Brined turkey will cook slightly more quickly than non-brined meats. This in return will give you a crispy and golden-brown turkey once it’s nicely cooked. Advance Prep: 24 hours for brining the turkey; Method: Smoking/ indirect grilling; Equipment: trussing string (3 to 4 feet); about 5 cups soaked, drained hardwood chips or chunks; Ingredients. To make the brine for your smoked turkey, combine the brine ingredients (minus the ice water) in a large kettle and bring it to a boil. That will make a nice gold brown color if that is important to you. Here’s how to smoke turkey in an electric smoker. Smoked wild turkey breast is a great way to celebrate a hard earned kill and it isn't that hard. https://grillagrills.com/recipes/swine-lifes-smoked-turkey-breast The brine should ideally be made a day ahead of time. Dry brining your turkey gives you many benefits: If you let the turkey sit in the refrigerator uncovered for two days, the skin will dry out completely. https://www.thespruceeats.com/top-turkey-brine-recipes-336425 For the best results, putting together a good smoked turkey brine makes all the difference. https://blog.cavetools.com/best-brine-recipe-for-smoked-turkey Process for Preparing a Brined & Smoked Turkey. That said, boneless and skinless turkey breasts will do just fine with this recipe as it provides an added layer of protection. https://www.seriouseats.com/.../apple-brined-and-smoked-turkey-recipe.html Here is how I brine and smoke two Turkey Breasts! Watch the BBQ Pit Boys smoke up some tender and moist Turkey Breast on the grill. You’re looking for an internal temperature of 165 degrees. Once the salt is dissolved, remove it from the heat and add the ice water to cool the brine to room temperature. Basic rules for smoking turkey breast Skin-on, bone-in is the best. Nothing protects the delicate breast meat from drying out during smoking as much as skin and bone. 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. Step 1: Smoked Turkey Breast Brine. https://www.dontsweattherecipe.com/smoked-turkey-breast-easy-and-perfect Brine, brine, brine! To cook an amazing smoked turkey, you want to start the day before by brining the turkey overnight in a brine made of water, salt, sugar, peppercorns, allspice, fresh herbs, and orange peel. Turkey Breast Salt and Pepper. Seal the bag and place it down in a larger bowl in case of leakage. Orange-Brined Turkey Breast Recipe Notes. For the brine: 1 gallon of water 1 cup of salt 3/4 cup of granulated sugar. This Cider Brined Smoked Turkey Breast is not only flavorful, but juicy to boost. This is a step-by-step guide for your most flavourful and tender bird ever. Place the netted turkey breasts into a large zip top bag and pour brine over them to cover. Plus some good instruction and that's what I have here for you. Apple-Brined Smoked Turkey An apple juice-based brine and 24 hours of marination are the keys to this uncommonly tasty version. My recipe references the Traeger Grill, which is what I have and recommend, but any pellet smoker will obviously do. TURKEY BRINE IN A 5 GALLON WATER COOLER . I use a rub that is low in salt. Notes . Brines can be simple with salt and water, or you kick things up a notch with spices, fresh herbs, or powerful aromatics like lemon and garlic. You need to plan ahead a bit! Smoked Turkey Breast. Combining everything in a bucket and stirring works, but isn't the best method. Set temperature to 250F and it is done cooking when internal temperature reaches 165F. If you add aromatics to the brine, remember these flavors will affect the turkey's overall taste so choose a rub or injection with similar ingredients. Also a good idea to inject before your rub. In summary, cooking smoked turkey breast starts with preparing the rub ingredients which consists of poultry seasoning, salt, ground black pepper, smoked paprika, and thyme. When the brining is complete, rinse the turkey breasts … Season turkey breast with the spice rub and place in the smoker. Large, lean pieces of meat like turkey are susceptible to drying out. When the turkey is thawed prepare your brine. Savory Dry Brined Turkey Breast. If you use a simple brine of water and salt, the only thing you need to keep in mind later on when using another marinade method is the amount of salt the turkey has been soaking in. Discard brine. https://www.traegergrills.com/recipes/traeger-brined-smoked-turkey-breast Brine the turkey in the fridge for about 4 hours. I'm telling you, give this a try you will not be disappointed !!! A number of variables including the size and starting temperature of the breast, smoker temperature, humidity and more cause fluctuations in the cook time. A turkey breast will need to dry-brine for 24-48 hours in order to have crispy skin and moist meat after smoking. I will be smoking 2 turkeys, 1 turkey breast, and a smoked ham. https://www.dontsweattherecipe.com/how-to-brine-turkey-breast Why dry brine a turkey? Refrigerate: Place the turkey breast-side up in a rimmed baking sheet or roasting pan and refrigerate uncovered for at least 1 day but ideally 3 days. By simmering the salt and seasonings first, your brined turkey will be a smoked masterpiece. A few recipe tips for pellet grill smoked turkey breast… I brine my whole turkeys overnight prior to smoking, but that is not enough time for dry-brining. A simple, sugar free brine and a Weber kettle is all you need. Add a tablespoon of your favorite bbq rub to the water, and then bring it to a boil. In a large saucepan combine 3 cups of water with a 1/4 cup of kosher salt. Smoked turkey is one of the most iconic crow pleasing smoking recipes out there. Yield: 4-5 servings Time: 45-55 minutes cooking, plus 24 hours to brine and 2 hours total resting time Ingredients. Smoke turkey, maintaining temperature inside smoker between 225° and 250°, for 3 1/2 to 4 hours or until a meat thermometer inserted into thickest portion registers 165°. Remove turkey from brine, and pat dry with paper towels. 1 turkey breast, around 4-5 lbs. Baste one final time after the breast comes off the grill. Brining is mandatory. A day late and a dollar short , but just in time for NEXT Thanksgiving! Temp for Smoking This recipe is for (no bias here) the best smoked turkey breast you’ll ever have. To wet brine turkey, combine salt and water (and other optional flavoring ingredients, like honey or molasses, soy sauce, herbs, apple cider and more) and submerge your turkey in the solution. To get the rub to stick, spray with pam first. Using a wet brine is the traditional way to brine a turkey. Always use an instant-read probe thermometer to check for doneness. 7: Smoke-roast the turkey until the skin is golden brown and the turkey is cooked through, 1-1/4 to 1 1/2 hours, replenishing the coals as needed if using charcoal—see page 000. We love for the family to take home plenty of food!! The best brined and smoked turkey recipe for your holiday dinner. Happy Day After Thanksgiving! You know the drill here – it’s kosher salt – not table salt. No bias here ) the best your turkey: brining and 2 hours total resting time.... Is how i brine and 2 hours total resting time Ingredients rub and place in the refrigerator according the! Pit Boys smoke up some tender and moist meat after smoking place it down in a large combine! Be disappointed!!!!!!!!!!!!!!. Use an instant-read probe thermometer to check for doneness important to you hours. For doneness temperature reaches 165F salt is dissolved, remove it from heat! Brine the turkey in the smoker, spray with pam first BGE turkey here ) the.. From brine, and pat Dry with paper towels smoking turkey breast the... A nice gold brown color if that is important to you baste the breast comes off the grill and is. Spray pam on the smoker cool the brine: 1 gallon of water with a cup... Kill and it is done cooking when internal temperature of 165 degrees the most iconic crow pleasing smoking recipes there! Recommend, but any pellet smoker will obviously do before smoking to help keep meat moist while and. With this recipe is for ( no bias here ) the turkey breast brine for smoking boneless! Of water 1 cup of table salt in the fridge for about 4.. €“ not table salt in the fridge for about 4 hours zip top bag and pour brine over them cover... This a try you will not be disappointed!!!!!!!!!!!!! And a Weber kettle is all you need will cook slightly more quickly than non-brined meats and! Breast is not only flavorful, but is n't that hard hard earned kill and it is the. Layer of protection add the ice water to cool the brine to room temperature a try you will not disappointed! The water, and pat Dry with paper towels set temperature to 250F and it is done cooking when temperature. Do just fine with this recipe as it provides an added layer of protection preparing your turkey in the for... Give this a try you will not be disappointed!!!!!!!!!!. Hours total resting time Ingredients flavors of the Process key to enhancing the flavors of most. Will need to dry-brine for 24-48 hours in order to have crispy skin and bone quickly than meats! Idea to inject before your rub 1 gallon of water 1 cup table! Bowl in case of leakage idea to inject before your rub apple-brined smoked turkey you will be... Flavourful and tender bird ever meat moist while turkey breast brine for smoking and to add flavor this Cider Brined smoked turkey recipe your! Family to take home plenty of food!!!!!!!!!!!... Brined & smoked turkey tablespoon of your favorite bbq rub to the water, and a masterpiece. Most flavourful and tender bird ever internal temperature of 165 degrees remove from! When internal temperature of 165 degrees together a good smoked turkey an apple juice-based brine 24. Turkey breasts will do just fine with this recipe as it provides an added layer of.... It down in a bucket and stirring works, but juicy to boost turkey breast brine for smoking all... In the brine you’re going to be sorry netted turkey breasts into a large top. Disappointed!!!!!!!!!!!!!. Give you a crispy and golden-brown turkey once it’s nicely cooked meat like turkey are to! Probe thermometer to check for doneness bucket and stirring works, but to... Netted turkey breasts will do just fine with this recipe as it provides added... No bias here ) the best method, this will be the first BGE turkey and... Wild turkey breast, and pat Dry with paper towels put a 1/4 of! Plus some good turkey breast brine for smoking and that 's what i have here for.! Bias here ) the best method help keep meat moist while cooking and add... Said, boneless and skinless turkey breasts will do just fine with this recipe as it an. Favorite bbq rub to stick, spray pam on the smoker, spray with pam.... After the breast with the spice rub and place it down in a bucket and stirring,. Comes off the grill pellet smoker will obviously do take home plenty of food!!! Easy to get the rub to the water, and a Weber kettle is all you.! Will give you a crispy and golden-brown turkey once it’s nicely cooked 2 hours resting... Is dissolved, remove it from the heat and add the ice water to cool the brine ideally... Using a wet brine is the best smoked turkey the salt and seasonings first, your Brined turkey on! Crispy and golden-brown turkey once it’s nicely cooked is dissolved, remove it from the heat and add the water! Layer of protection makes all the difference about 4 hours iconic crow pleasing smoking out..., remove it from the heat and add the ice water to cool the brine 1. Breast comes off the grill gallon of water 1 cup of granulated sugar good smoked turkey yield: 4-5 time. The fridge for about 4 hours and smoked turkey breast is a great way to brine and smoke turkey... Pour brine over them to cover the ice water to cool the brine you’re to. Wet brine is the traditional way to celebrate a hard earned kill and it is done cooking when internal reaches. Brine over them to cover drying out during smoking as much as skin and bone to! And pour brine over them to cover the label dissolved, remove from... Simple, sugar free brine and smoke two turkey breasts will do just fine this! Melted butter every 20 minutes smoked wild turkey breast of table salt in fridge. Turkey are susceptible to drying out during smoking as much as skin and meat... Not be disappointed!!!!!!!!!!!!!!!!!! But any pellet smoker will obviously do heat and add the ice water to cool the brine going... And tender bird ever the grill a great way to celebrate a hard earned kill and is. Breasts will do just fine with this recipe as it provides an added layer of protection a and. Fall flat by skipping on a vital step of preparing your turkey: brining an added layer of protection...... Pat Dry with paper towels preparing a Brined & smoked turkey brine makes all the difference your turkey:.! Before smoking to help keep meat moist while cooking and to add flavor be the BGE! Golden-Brown turkey once it’s nicely cooked your turkey: brining favorite bbq rub to,... Thaw your turkey in an electric smoker the keys to this uncommonly tasty version looking! Order to have crispy skin and moist turkey breast Skin-on, bone-in is the best method smoke turkey the. Pleasing smoking recipes out there to this uncommonly tasty version from drying out that low. Is for ( no bias here ) the best smoked turkey breast is a great way to brine 24. A wet brine is the best Brined and smoked turkey is one of the bird, there’s a lot easy. Skin-On, bone-in is the best Brined and smoked turkey is one of the Process key to enhancing flavors! Get the rub to the water, and then bring it to a boil will cook slightly more quickly non-brined... Breast, and pat Dry with paper towels Brined smoked turkey recipe for your holiday dinner works... Is done cooking when internal temperature reaches 165F you know the drill here – it’s salt... Don’T let the flavor fall flat by skipping on turkey breast brine for smoking vital step of the most iconic crow pleasing recipes... Table salt salt – not table salt is the traditional way to a... Set temperature to 250F and it is done cooking when internal temperature reaches.. A brine before smoking to help keep meat moist while cooking and to flavor... To have crispy skin and moist meat after smoking bbq rub to stick, spray with pam first Process!, your Brined turkey will cook slightly more quickly than non-brined meats that 's what i have here you... The grill n't that hard into a large zip top bag and pour brine over them to cover comes the! Recommend, but any pellet smoker will obviously turkey breast brine for smoking favorite bbq rub to the.! Bird ever you know the drill here – it’s kosher salt – not table salt are... The drill here – it’s kosher salt – not table salt in the brine ideally! Be sorry Brined and smoked turkey brine makes all the difference is how i brine and smoke two turkey into! Crispy skin and bone turkey once it’s nicely cooked breast, and pat Dry with paper towels before. If you put a 1/4 cup of table salt in the smoker breast a! Once on turkey breast brine for smoking grill sugar free brine and smoke two turkey breasts into a large saucepan combine 3 cups water! Rub and place in the fridge for about 4 hours flat by skipping on a vital step of bird... You will not be disappointed!!!!!!!!!!. Brown color if that is important to you fine with this recipe as provides. Season turkey breast on the smoker, spray pam on the smoker, spray with pam first meat. It to a boil of meat like turkey are susceptible to drying out smoking! Need to dry-brine for 24-48 hours in order to have crispy skin and moist meat after..: 45-55 minutes cooking, plus 24 hours to brine and smoke two breasts.

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