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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. 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. Remove turkey from brine, and pat dry with paper towels. 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°. By simmering the salt and seasonings first, your brined turkey will be a smoked masterpiece. Here’s how to smoke turkey in an electric smoker. Season turkey breast with the spice rub and place in the smoker. Don’t let the flavor fall flat by skipping on a vital step of preparing your turkey: brining. You know the drill here – it’s kosher salt – not table salt. In a large saucepan combine 3 cups of water with a 1/4 cup of kosher salt. Nothing protects the delicate breast meat from drying out during smoking as much as skin and bone. This in return will give you a crispy and golden-brown turkey once it’s nicely cooked. Seal the bag and place it down in a larger bowl in case of leakage. Always use an instant-read probe thermometer to check for doneness. Large, lean pieces of meat like turkey are susceptible to drying out. We love for the family to take home plenty of food!! TURKEY BRINE IN A 5 GALLON WATER COOLER . Baste the breast with melted butter every 20 minutes. 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. This recipe is for (no bias here) the best smoked turkey breast you’ll ever have. Orange-Brined Turkey Breast Recipe Notes. Use a brine before smoking to help keep meat moist while cooking and to add flavor. 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. A day late and a dollar short , but just in time for NEXT Thanksgiving! Set temperature to 250F and it is done cooking when internal temperature reaches 165F. When the brining is complete, rinse the turkey breasts … Test Kitchen tip: For extra flavor, add sprigs of your favorite herb (like thyme, sage or rosemary) to the brine. Pictures to follow, this will be the first BGE turkey. When the turkey is thawed prepare your brine. That said, boneless and skinless turkey breasts will do just fine with this recipe as it provides an added layer of protection. I'm telling you, give this a try you will not be disappointed !!! Here is how I brine and smoke two Turkey Breasts! Smoked turkey is one of the most iconic crow pleasing smoking recipes out there. For the best results, putting together a good smoked turkey brine makes all the difference. Brining is mandatory. Thaw your turkey in the refrigerator according to the label. If you put a 1/4 cup of table salt in the brine you’re going to be sorry. Brine, brine, brine! 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. Basic rules for smoking turkey breast Skin-on, bone-in is the best. Notes . https://www.seriouseats.com/.../apple-brined-and-smoked-turkey-recipe.html Combining everything in a bucket and stirring works, but isn't the best method. Turkey Breast Salt and Pepper. Using a wet brine is the traditional way to brine a turkey. Plus some good instruction and that's what I have here for you. The best brined and smoked turkey recipe for your holiday dinner. Also a good idea to inject before your rub. Smoked wild turkey breast is a great way to celebrate a hard earned kill and it isn't that hard. The brine should ideally be made a day ahead of time. To get the rub to stick, spray with pam first. https://grillagrills.com/recipes/swine-lifes-smoked-turkey-breast 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. Apple-Brined Smoked Turkey An apple juice-based brine and 24 hours of marination are the keys to this uncommonly tasty version. 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. https://www.traegergrills.com/recipes/traeger-brined-smoked-turkey-breast Temp for Smoking Step 1: Smoked Turkey Breast Brine. A simple, sugar free brine and a Weber kettle is all you need. Discard brine. https://blog.cavetools.com/best-brine-recipe-for-smoked-turkey 1 turkey breast, around 4-5 lbs. For the brine: 1 gallon of water 1 cup of salt 3/4 cup of granulated sugar. Smoked Turkey Breast. 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. Place the netted turkey breasts into a large zip top bag and pour brine over them to cover. 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. https://www.thespruceeats.com/top-turkey-brine-recipes-336425 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? That will make a nice gold brown color if that is important to you. Brined turkey will cook slightly more quickly than non-brined meats. 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. https://www.dontsweattherecipe.com/smoked-turkey-breast-easy-and-perfect You need to plan ahead a bit! Savory Dry Brined Turkey Breast. Baste one final time after the breast comes off the grill. 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. Once on the smoker, spray pam on the turkey every 30 minutes. Brining for turkey breasts is a must. Once the salt is dissolved, remove it from the heat and add the ice water to cool the brine to room temperature. Add a tablespoon of your favorite bbq rub to the water, and then bring it to a boil. 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. Happy Day After Thanksgiving! Yield: 4-5 servings Time: 45-55 minutes cooking, plus 24 hours to brine and 2 hours total resting time Ingredients. I use a rub that is low in salt. You’re looking for an internal temperature of 165 degrees. 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. This Cider Brined Smoked Turkey Breast is not only flavorful, but juicy to boost. Process for Preparing a Brined & Smoked Turkey. A turkey breast will need to dry-brine for 24-48 hours in order to have crispy skin and moist meat after smoking. This is a step-by-step guide for your most flavourful and tender bird ever. 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. Watch the BBQ Pit Boys smoke up some tender and moist Turkey Breast on the grill. Brine the turkey in the fridge for about 4 hours. My recipe references the Traeger Grill, which is what I have and recommend, but any pellet smoker will obviously do. A number of variables including the size and starting temperature of the breast, smoker temperature, humidity and more cause fluctuations in the cook time. For 24-48 hours in order to have crispy skin and moist turkey breast you’ll ever have: //www.seriouseats.com/ /apple-brined-and-smoked-turkey-recipe.html... Top bag and pour brine over them to cover to the water, and pat with! Smoked turkey breast is a great way to celebrate a hard earned kill and it n't... My recipe references the Traeger grill, which is what i have and recommend, but is n't best... 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