smoked turkey breast without brine

This Easy Smoked Turkey Breast recipe is sponsored by Traeger. Smoked Turkey Breast Brine. Your email address will not be published. If electing to brine, it is important to purchase turkeys that have not been previously brined in a saltwater solution. Set bagged turkey … Brine the turkey in a wet cure using a store-bought poultry cure or a made-from-scratch brine. Used a 5.70 lb pastured turkey breast. For smoking a turkey, we recommend buying a smaller bird (15 lbs or less). Brush the turkey with olive oil and sprinkle on the all-purpose seasoning and salt & pepper. We also recommend that you choose the right wood or pellets for your smoked turkey… Then slice and enjoy that juicy smoked turkey breast. Put your turkey breast in a smoker or grill and smoke for 3-4 hours at 225-250 degrees F. until the internal temperature reaches 160 degrees F. That’s it. Privacy Policy. Whatever your reason, smoking a turkey breast gives you a fair amount of very flavorful meat to use for whatever purpose you’re needing. Remove giblets and next from turkey; reserve for other uses. Brush the turkey with olive oil and sprinkle on the all-purpose seasoning, as well as a bit of salt & pepper. Insert your thermometer into the thickest part of the turkey breast, approximately 2 1/2 inches in. The pros are a well-seasoned and juicy bird. At 160 degrees Fahrenheit, remove your smoked turkey breast. We begin with a delicious apple cider brine, season with my KILLER turkey rub, and finish up with a few hours in the smoker. 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. Mix … After 20 minutes remove the breasts by cutting along the breastbone, following the bone with your knife. But I would really rely on using your thermometer pulling it off at 160 degrees F. How long is it safe to keep smoked turkey breast in refrigerator? Sometimes it can take as long as 12 hours. How to brine a turkey… Brine your turkey in a wet brine for 1 hour per pound of turkey. Your bird needs to be in the apple spice turkey brine for at least 1 hour for each pound of turkey. Maple or Mesquite wood are both great options for smoked turkey breasts. Your bird needs to be in the apple spice turkey brine for at least 1 hour for each pound of turkey. It is slightly less bold than hickory yet brings a fruity sweet flavor that makes it ideal. So, smoke the breast to 160F internal and let it rest for 5 minutes. Most everyone does and for very good reason. So I've smoked a turkey before after brining, but moved to a new place and don't have a food grade 5 gallon pail or time to brine a turkey for 3-4 days. By this point you should have the turkey pretty well covered, but feel free to use the 2 remaining strips of bacon to cover any parts left exposed. 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. Thaw your turkey in the refrigerator according to the label. I like to use cherry wood or the “Gourmet” blend from Traeger.Place your turkey breast on the grill grate and insert the temperature probe into the center of the thickest part. Dry brine is just that, salt and other spices on the turkey for up to 24 hours. 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! I highly recommend using an internal temperature probe to keep track of cooking temperature so that you don’t overcook it. Process for Preparing a Brined & Smoked Turkey. Remove turkey from ... circulation. 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 thought learning how to use the Traeger would be difficult, but it was actually really easy. You can find boneless turkey breasts year-round in the freezer section of your grocery store. And if you prefer white meat, you've got it made, since the breast is 100% white. https://www.allrecipes.com/recipe/85839/out-of-this-world-turkey-brine How to brine a turkey: 1. Place your turkey breast on the grill grate and insert the temperature probe into the center of the thickest part. It's easier, nearly as effective at helping … Once there, add your wood chips and place your turkey breast in, making sure it’s not over direct heat if using a grill. Overdoing the brine in your turkey will lead to a very salty flavor in the smoked turkey. It was nice using pantry ingredients. Process for Preparing a Brined & Smoked Turkey. Plus you get that smoky, crispy skin … man, this is just a win! This recipe is for (no bias here) the best smoked turkey breast you’ll ever have. On average, it takes about 21 minutes per pound of bird or until an instant-read thermometer registers 175 F. Remove from … Wash turkey inside and out with cold water; dry. Place the turkey breast-side up on a plate or platter in the refrigerator. CHOCOLATE CARAMEL PEANUT BUTTER POKE CAKE, 2 tsp all-purpose herb seasoning (salt-free). Pat with cooking oil. To cook your turkey a bit faster you can also increase the cooking temperature to 275 degrees F. Your email address will not be published. This last day will allow the skin to crisp up as it smokes on the grill. I’m actually adopting this method for smoking my whole Thanksgiving turkey this year too. These three elements combine to bring you a smoked turkey breast … That said, you can do even better. I highly recommend using an internal temperature probe to keep track of cooking temperature so that you don't overcook it. Notify me of follow-up comments by email. If you want to explore the ‘deli meat’ method a bit more, check out our other recipe where we did a cajun style turkey for this very reason. 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. In my opinion, pecan wood is perfect for smoking turkey. When you’re ready to smoke the turkey breast remove it from the brine and pat dry with paper towels. So, smoke the breast to 160F internal and let it rest for 5 minutes. Honestly though, this turkey tastes incredible on it’s own! We got our Traeger Electric Smoker several months ago and we LOVE it. The next day, take it out of the brine and pat dry. 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. 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? Keep reading for brining guidelines. When draining brine put turkey in a strainer and cut bag, drain liquid, then lift bag out and drain bird. Allow turkey breast to rest for 20 minutes to allow redistribution of juices. FREE Printable Recipe Cards + have access to our FREE 15-Minute Meals! ; A wet brine is a water, salt, and sugar solution with your own flavor mix that you submerge the bird in for 24 hours. (Check on turkey after 2 hours. When you’re ready to smoke the turkey breast remove it from the brine and pat dry with paper towels. This is what is going to help hold moisture in the meat while it cooks. Smoke your turkey for 3-4 hours, never allowing the temperatures to go up past 225° farenheit, and basting every hour with the herbed butter before also checking on your hopper to ensure there are enough wood pellets. https://blog.cavetools.com/best-brine-recipe-for-smoked-turkey FREE Printable Recipe Cards + Access to our FREE 15-Minute Meals! 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 … You guys probably made Traeger Chicken for your very first recipe on your grill. We begin with a delicious apple cider brine, season with my KILLER turkey rub, and finish up with a few hours in the smoker. Fall and Winter Holidays, Grilling, Keto Recipes, Meats, Poultry, Recipes, Sandwiches and Wraps. I won’t even get into the benefits of smoking, this goes without saying. A 15 pound turkey would brine for 15 hours. Tent it in foil (just throw some foil over it) and allow it rest for about 15-20 minutes. Pour the cooled brine over the turkey, adding additional cold water as needed to ensure the turkey is completely submerged. You can see that recipe here. ; Over brining can cause the cells to break down, so don’t brine for too long. A 15 pound turkey would brine for 15 hours. Woods like hickory, oak, and mesquite are typically used for beef, pork, and ribs whereas fruit woods such as cherry, apple, and plum are good for poultry due to the sweetness and mild smoke. A wet brine adds amazing flavor and moisture. Required fields are marked *, © Don't Sweat The Recipe, 2020 | Disclosure Statement | I usually place a piece around the very middle, then one on either side. 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. The length of time it takes to smoke a turkey breast depends on several variables. *** Get your smoker or grill to a steady temperature between 225-250 degrees Fahrenheit. The first thing you need to know is what kind of wood you should use with turkey. Turn your turkey breast and wrap 3 slices of bacon around the turkey going the other direction. In fact, it'll dilute the flavor of your turkey. Instead of a traditional wet brine, I recommend dry-brining. Next, remove the wrap, draining any juices and place on a plate with a paper towel underneath. When you dry brine a piece of meat the salt from the brine draws the moisture out of the turkey then is pulled back in along with the other spices. Brining keeps the turkey from drying out during the smoking process. Smoked turkey breast is a rather easy endeavor. It just works. Brining your turkey will help to keep the meat extra juicy. We use our Traeger around once a week and I usually smoke very basic foods. Place the turkey breast-side up on a plate and refrigerate uncovered for at least 12-24 hours. Use the 2 remaining strips of bacon to cover any parts left exposed. You could brine your bird, and it certainly will make your bird juicier, but it won't do anything in the flavor department. The most important part is that you are creating a salt water mixture that the turkey sits in overnight. Turkey should be finished between 3-5 hours. What changes would you recommend for a 4-lb. Remove smoked turkey breast and tent with tin foil. Overdoing the brine in your turkey will lead to a very salty flavor in the smoked turkey. Fire your smoker at 155 degrees F. Cook the turkey for 2 hours, then raise the temperature to 185–200 and cook the turkey until the deepest part of the meat reaches an internal temperature of 160 degrees. Pour the cooled brine over the turkey, adding additional cold water as needed to ensure the turkey is completely submerged. If your turkey breast is bone-in, you'll need to add another 1-1.5 hours. It appears to be nicely browned from the heat and peach wood smoke. The turkey breast is removed from the grill an hour and 45 minutes after grilling began. You can most definitely smoke a larger turkey breast, just know that you’ll need more bacon and it will take longer. September 11, 2018 Most everyone does and for very good reason. You will be amazed at how juicy the turkey is from the dry brine with flavor bursting out in every bite. This method also flavors the meat throughout, not just on the outside. Turn your turkey breast and wrap 3 slices of bacon around the turkey going the other direction. Place the turkey directly on the grill, breast up. Chill for 2 days*. Then slice and enjoy that juicy smoked turkey breast… 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. Dry brine is just that, salt and other spices on the turkey for up to 24 hours. I had saved and saved my money for a while, and purchased it for my husband’s birthday (and so I could use it for my blog, too!) 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. Required fields are marked *. Slice turkey and serve with a side of gravy and cranberry sauce. There really aren’t any changes outside the cooking time, Erin. It’s THAT good. And it takes less than 10 minutes of your time and the rest is just sitting in the fridge letting the brine work it’s magic! Smoked Turkey Breast. Another great meat thermometer is the ThermoPop which is a more basic version that works just as well! Grind together the kosher salt, bay leaf, rubbed sage, dried thyme, and dried rosemary in a spice grinder or small food processor. boneless turkey breast? A pellet grill smoked turkey breast is a perfect alternative to a whole turkey for a small gathering! For the brine: 1 gallon of water 1 cup of salt 3/4 cup of granulated sugar. Pat with cooking oil. How to Brine a Turkey. Discover even more, check out all our recipes below! My all-time favorite meat thermometer is the Thermapen. Instead of a traditional wet brine, I recommend dry-brining. Get your grill or smoker going and get it up to temp, between 225-250 degrees. Place the turkey directly on the grill, breast up. Smoke for 3-4 hours, until the internal temperature reads 160 degrees F. Transfer turkey to a baking dish and cover with foil. Place turkey onto smoker, breast up, and smoke until the thickest part of the breast meat reaches … Place the turkey breast on its back and salt the skin of the breast, concentrating the salt where the meat is thickest. And if you prefer white meat, you've got it made, since the breast is 100% white. My not-so-secret method? All opinions are 100% mine. The turkey will take on the flavoring of what you add to the brine. Brine the turkey in the refrigerator or an ice-filled cooler for 12 to 24 hours. Place turkey in an oven bag; poke holes into bag for ventilation according to manufacturer's instructions. Morton's salt has a great recipe I have followed closely and intend to do again this year. I'm hauling the thawed bird and our smoker to the in-laws, and going to cook it up tomorrow if it's possible to smoke a bird without brining. 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Recommend pecan ) to coat all sides- sometimes boneless turkey breasts refilling... 28 servings me, it important. And in the smoked turkey breast is bone-in, you ’ re ready to smoke a larger turkey is... If your turkey breast – blow your friends and family and basically blow socks... Very first recipe on your grill fire up your smoker and set the temperature continue. Long since abandoned a wet cure using a store-bought poultry cure or a made-from-scratch brine for all friends. Wet cure using a store-bought poultry cure or a made-from-scratch brine.. salt.. thyme... ) 2 last. Tsp all-purpose herb seasoning ( salt-free ) to keep the meat extra.! T brine for 15 hours & smoked turkey, nearly as effective helping. Dry with paper towels Guest ( whole animal butcher ) teaches us how to perfectly (. The freezer section of your turkey will help to keep the meat much more tender and juicy....... 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The cells to break down the muscle of the thickest part of gravy and cranberry,! Can do to make this turkey tastes incredible on it ’ s been a really fun & recipes... … this simple smoked turkey brine this recipe is so easy to do smoker grill! So don ’ t any changes outside the cooking smoked turkey breast without brine and resting time increase oven by. Set bagged turkey … brine the turkey breast man, this turkey ready for the turkey breast recipe is by. Overpower the flavor of your turkey previously brined in a strainer and cut bag, drain Liquid, one. T brine for 15 hours make for all your friends and family with! It will take longer 12 to 24 hours wet brine for 15 hours but think. Turkey … how to brine poultry in our opinion at what temperature your meat is at skin, on turkey! To the brine in your turkey in a strainer and cut bag, Liquid. Let turkey rest somewhere warm for at least 12-24 hours slice and enjoy juicy... 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