Place the turkey in the brine so it's covered in liquid. Cover and place in the refrigerator for 1 hour. It’s a great thing to do with offset smokers and kettle grills. Brown sugar would also do in a pinch. Notify me of follow-up comments by email. Remove the turkey breast from the smoker and transfer it to a carving board. Make sure the … If the … Combine brown sugar, paprika, onion flakes, garlic flakes, oregano and black pepper in a bowl. (See my post, Brining and smoking your Thanksgiving turkey, on how to brine and cook a full-sized bird.). The reason I brine and smoke a turkey breast on Thanksgiving is that my kids hate turkey! It is easy to follow and perfect for small gatherings, using only a handful of ingredients. Pat dry with paper towels. I like the bone in kind of turkey, because you can then use the carcass to make stock in your slow cooker. Mix brine ingredients together in a large ziptop bag. For easier mixing, boil the liquids ahead of time and dissolve in the salt and sugar while still hot with … I love this recipe because it is so easy to put together and it comes out perfect every time! Then reduce the heat and let the liquid simmer until the salt and syrup dissolve. Pat the skin dry with paper towels. Learn how your comment data is processed. 4 to 6 pound turkey breast – thawed according to package instructions, if frozen. Serving size may not be accurate. I remember a big party I had , very casual, on new year’s day, and I offered sandwiches of ham and smoked turkey, and people went nuts for it! 5 Combine all the ingredients of the brine solution, in a large bowl. 3. 2. Plus there's no need to drag the brining cooler into the garage or out to the porch to keep the turkey cool. A brine for a turkey breast that's easy to make and delicious. This site uses Akismet to reduce spam. David usually uses a Thermoworks Smoke™ probe thermometer, but since he had other meat on the smoker that day it was unavailable. Required fields are marked *, Recipe rating: If it does give this recipe a star rating and comment below! There are a lot of variables that can affect the outcome. You can find a recipe for a poultry rub HERE. 5. Bring 4 cups of the water to a boil and add the salt, sugar, garlic, bay leaves, thyme, sage, rosemary … Then slow-smoked at a low temperature until it’s tender and juicy at a done temperature of 165 degrees F. You may notice that we did not put a rub on this chicken before smoking. Place the bag inside a bowl (to ensure no messy leaks inside the refrigerator). Remove the turkey from the brine. Don’t forget to make a batch of Sara Moulton’s Best Make-Ahead Turkey Gravy Recipe, too! 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 … Made me wonder why not make brined turkey for smoking year-round instead of just for Easter, Thanksgiving, and Christmas? Smoke turkey… 1. Monthly Newsletters Only! 2 Whether you eat it warm or cold, we hope this delicious brined hickory-smoked turkey breast will make an appearance at your small holiday gatherings this season! Give our easy smoked turkey brine a try and taste how brining a turkey can make all the difference. Pat dry with paper towels. In fact, if I see a turkey breast at the store, I’ll take it home. Remove the turkey breast from the brine solution and rinse it under cold water. Press all of the air out of the bag and zip it up tight. 1. Participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by linking to Amazon.com. Brine the turkey in the refrigerator or an ice-filled cooler for 12 to 24 hours. If you brined for 12 hours or fewer, you shouldn’t need to … If you do not have enough to cover the meat, then make another batch. The next day, take it out of the brine and pat dry. Hickory-Smoked, smoked turkey, Turkey, turkey breast, within a 4-7 pound range, thawed if frozen, It’s important to cook the turkey based on the temperature, not time. I like to tie the top with a rubber band to prevent any mishaps. Allow the turkey breast to rest tented with foil for at least 10 to 15 minutes before slicing. Close the lid and smoke the turkey, keeping a close watch on the smoker to ensure it stays as close to 250 degrees F as possible. For this smoke, David used our offset smoker, “Charlie”, a Texas Original Pit. Nestle the sliced apple and onion in the brine around your turkey. Rinse the turkey breast halves and add them to the brine, then add enough water to cover the turkey breast halves completely. If it doesn’t, find a smaller pot. Nutritional information is automatically calculated per the ingredients list. For added flavor, add a few tablespoons of the dry rub mixture you plan to use for the turkey later on. The turkey will take on the flavoring of what you add to the brine. It’s also a gluten free, dairy free, low carb, keto, and paleo-friendly recipe. It just helps us afford to do what we do here at TheMountainKitchen.com. Place the bowl with the ziploc'd turkey breast and brine into the fridge for 4-12 hours. When the brining is complete, rinse the turkey breasts … Plus, the turkey breast doesn’t absorb enough of brine to make the turkey breast meat high in carbs.). 2. Remove turkey from the smoker. Don’t brine a turkey for much longer than 18-24 hours maximum as the turkey … Place the breast into a 1 to 2-gallon size zip-top bag. David usually uses a, probe thermometer, but since he had other meat on the smoker that day it was unavailable. Large, lean pieces of meat like turkey are susceptible to drying out. Remove the turkey from the brine. 5. (Brine should mostly cover turkey. To brine the turkey: Rinse the turkey inside and out. Add turkey breast and place in the fridge for about 2 hours. Required fields are marked *. Did you try this recipe? This way the juice and flavor stays in the sliced smoked turkey breast. When making the brine, you should consider the following: Cooking wine and vinegar: To give my recipe for smoked turkey brine an Asian flare, I used Holland House Sake Cooking Wine, Nakano All Natural Rice Vinegar, and ginger in the brine. Ingredients. There is no extra cost to you for clicking! This recipe works for smoking turkey breast in an electric smoker, on a grill, or in a ceramic smoker. Brine the turkey. Preheat the grill or smoker for indirect cooking at 250 degrees F. Fill a pan with warm water and place it below where the turkey will sit on the grate above. Place turkey low in the smoker and cook for a total time of 3 to 3 1/2 hours or until a meat thermometer inserted into the thickest portion of the breast registers 165 to 170 degrees F. 4. This turkey breast is bursting with smoky flavor, incredibly moist, and super tender too. Inject Fruit Juice For Added Flavor All rights reserved. (All the ingredients are dairy and gluten free. Remove from the refrigerator 30 minutes before grilling. Make sure the meat is submerged completely. 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. If you can’t find Holland House Sake Cooking Wine, you could use another brand of cooking sake in this turkey breast recipe. Ensure the brine has completely cooled before adding Turkey breast. Brine your turkey breast the night before. Meanwhile, remove turkey from the brine and rinse well, inside and out. It’s truly a one-pot recipe. (This recipe is also a terrific way to use up leftover turkey slices.). A 15 pound turkey would brine for 15 hours. In a large 8-quart stockpot, dissolve the salt in the hot water. Then have David throw it on the smoker alongside ribs and anything else he is smoking. Lightly season the turkey breasts on all sides with the seasoning blend. Place turkey breasts in the smoker with 1 to 2 hickory chunks on top of the hot coals. Try this recipe for brined hickory-smoked turkey breast this holiday season or if you’re just looking for some amazing sandwich meat! Place the breast into a 1 to 2 gallon size zip-top bag. Seal the bag and place it down in a larger bowl in case of leakage. Place turkey low in the smoker and cook for 3 to 3 1/2 hours or until a meat thermometer inserted into the thickest portion registers 165 to 170 degrees F. Remove cooked turkey breast, cover loosely with aluminum foil, and let stand 10 to 15 minutes before slicing. Bring to a boil over medium-high heat. 3 Place the netted turkey breasts into a large zip top bag and pour brine over them to cover. Grind together the kosher salt, bay leaf, rubbed sage, dried thyme, and dried rosemary in a spice … Pour the brine solution over the meat. Add the rest of the brine ingredients … https://www.traegergrills.com/recipes/doughty-turkey-breast Pat the skin dry with … Smoked Turkey Breast is a winning choice for your Thanksgiving table or any dining occasion. (Brine should mostly cover turkey. This is David’s personal preference as it can be slightly bitter and most of the time the rub comes off when the breast meat is sliced thin for sandwiches. However, since my husband and I like turkey, I found that brining and smoking a turkey breast is just the perfect about of turkey for the two of us, including leftovers. Happy Day After Thanksgiving! Sorghum: I fell in love with sorghum when I lived in the South. Reduce heat and simmer for 5 minutes until salt and sorghum are dissolved. The most important part is that you are creating a salt water mixture that the turkey … Originally posted on November 21, 2013. Instead, he allowed the turkey breast to smoke for 1 hour then periodically checked the temperature of the turkey breast every 30 minutes thereafter with his Thermapen instant-read thermometer and observed the pop-up on the turkey. Whisk all ingredients for the brine in a bowl. It’s sort of like a cross between rice syrup and maple syrup. For smoking a turkey, we recommend buying a smaller bird (15 lbs or less). probe thermometer and/or instant-read thermometer*, Double-Smoked Ham With Pineapple Bourbon Glaze, Grilled Brussels Sprouts with Bacon & BBQ Sauce. Place turkey in the brine. Give this recipe a star rating, leave a comment below and share pictures of your food with us on Instagram, Facebook or Twitter! Stir around the edges to make sure liquids are combined. Tell us what you think! (I usually make a ham for the kids.). Start the Traeger on Smoke with the lid open, about 4 to 5 minutes, until the fire is established. Either one is fine to use. Nowadays we have an electric smoker – Bradley – and it works really well. Plan on smoking the turkey breast for about 30 minutes per pound at 250 degrees F. It’s important to cook the turkey based on the temperature, not time. Remove the thawed turkey from the package and trim off any excess skin or flesh. You don’t need to mess with brining bags, bags of ice, and coolers. Mix with fingers to break up any clumps. This hickory smoked turkey breast is brined in our Pork and Poultry Brine. (I’ve had some large turkeys that barely fit in my smoker, and I was lucky just to be able to get the smoker door shut!). There should be no salt in the spoon. Hi, my name is Debbie, Author and Photographer at The Mountain Kitchen, a blog that shares delicious homemade recipes using clean food ingredients, and stories about mountain life. If you don't know how, see my Leftover Turkey Soup Recipe for easy directions. MEATER Plus Long Range Smart Wireless Meat Thermometer. Send Me Everything! Add a cup of ice to a sealable container and then add the turkey breast and the brine. Home » Grilling and Smoking Recipes » Brined Hickory-Smoked Turkey Breast, As an Amazon Associate I earn from qualifying purchases. Smoke until the turkey breast has an internal temperature of 160 to 165 degrees F, about 2 to 3 hours for a 5-pound turkey breast. You can find sorghum syrup online and at craft beer and winemaking stores. Prepare your smoker bringing the internal temperature to 225 degrees F using your favorite type of wood chips. 4 Pour the brine solution over the meat. 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. 4. Another way to check is to use a spoon and scoop up the brine from the bottom. What I love about this smoked turkey brine recipe is that all you need is a 12-quart covered stockpot to make the brine and brine the turkey in. Yield: 4-5 servings Time: 45-55 minutes cooking, plus 24 hours to brine and 2 hours total resting time. The first time I used this brined turkey breast recipe, it turned out so well that my daughter, Lucie, decided that she did like turkey and had some. You can brine the turkey in basically any mixture you want. (If you live in the South, you can usually find sorghum at the grocery store.). You just need to make enough room in the refrigerator for the brining pot. If the turkey still isn’t fully covered, you’ll need to turn it over in the brine about halfway through the process.) There are a lot of variables that can affect the outcome. A turkey breast can be smoked on any type of grill or smoker as long as you cook it over indirect heat and maintain a constant temperature. Feel free to add a poultry rub to your turkey breast prior to smoking. So I’ve created a special brine for turkey breast for smoking that will work if you’re just cooking or smoking a turkey breast or making an extra turkey breast along with a full-sized turkey. Gotta go dust that thing off! Brine in a container that can keep the turkey fully submerged in the brine. Place the turkey breast in the brine and position a heavy plate over it to keep it submerged. This brine is made of a basic sugar and salt water solution with apple juice, maple syrup. I like using cherry or apple when cooking poultry. You can brine and smoke a turkey for summer barbecues and use this brining and smoked turkey recipe to make hot turkey sandwiches for a football watching party during the Big Game! 1 month ago. Thanks for your support! Turkey: Finally, don’t forget to buy a few extra turkey breasts while they’re on sale. Place the cider, cooking wine, rice vinegar, sorghum syrup, salt, sage leaves, rosemary, chives, thyme, and ginger in a large stockpot. Brining and smoking your Thanksgiving turkey, Gluten Free Cornbread Stuffing Recipe with Chorizo, Squash & Apples, Brussel Sprouts Salad with Cranberries Recipe, Crock-Pot Vegan Mashed Sweet Potatoes with Parsnips Recipe, Sara Moulton’s Best Make-Ahead Turkey Gravy Recipe, How to prepare and cook a spatchcock or butterflied turkey, Smoked Turkey Brine Recipe with Smoked Turkey Rub, How to prepare & cook a spatchcock or butterflied turkey. And salt water solution with apple juice, maple syrup rating: 5 4 3 2 1, Notify of! For Thanksgiving, and coolers the water pan how, see my post, and! And coolers the porch to keep the turkey will take on the pot and place in the refrigerator an! And place in your fridge for about 4 to 6 pound turkey breast in an electric smoker, “ ”... The pot and chill in the brine and smoke two turkey breasts in the coals. ’ re just looking for some amazing sandwich meat for a week ’ s Make-Ahead... 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