smoked turkey breast without brine


A Perfectly Smoked Turkey Breast Is a Beautiful Thing . When you’re ready to smoke the turkey breast remove it from the brine and pat dry with paper towels. Pour the cooled brine over the turkey, adding additional cold water as needed to ensure the turkey is completely submerged. 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. FREE Printable Recipe Cards + Access to our FREE 15-Minute Meals! Privacy Policy. Set bagged turkey … Grind together the kosher salt, bay leaf, rubbed sage, dried thyme, and dried rosemary in a spice … Pour the cooled brine over the turkey, adding additional cold water as needed to ensure the turkey is completely submerged. I’m actually adopting this method for smoking my whole Thanksgiving turkey this year too. You can brine the turkey in basically any mixture you want. 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! As previously said, you can make this for Thanksgiving or Christmas dinner. The pros are a well-seasoned and juicy bird. When the boneless turkey breast has reaches 162°F, remove it from the heat immediately and carry it into the house. We use our Traeger around once a week and I usually smoke very basic foods. (Check on turkey after 2 hours. A … It just works. 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. Place your turkey breast on the grill grate and insert the temperature probe into the center of the thickest part. Morton's salt has a great recipe I have followed closely and intend to do again this year. There should be no salt visible on the surface and the skin should be moist but not wet. Basically, make a brine with curing salts (not just regular salt) then soak it for 3 days, then soak another 2 days in fresh rinse water to de-salt-ify it, then smoke as normal. Brush the turkey with olive oil and sprinkle on the all-purpose seasoning and salt & pepper. Dry brine is just that, salt and other spices on the turkey for up to 24 hours. Overdoing the brine in your turkey will lead to a very salty flavor in the smoked turkey. Overdoing the brine in your turkey will lead to a very salty flavor in the smoked turkey. 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. These three elements combine to bring you a smoked turkey breast … Chill for 2 days*. This is something you could make for all your friends and family and basically blow their socks off. I like to use cherry wood. If you use a bone-in turkey breast, you’ll need to add about 1.5-2 hours additional cooking time, depending on how big the turkey breast is. Place back into the refrigerator uncovered for another day. No water needed. Place turkey breast in smoker or grill avoiding direct heat. You could brine your bird, and it certainly will make your bird juicier, but it won't do anything in the flavor department. Start with a Smoked Turkey Brine. Brine the turkey in a wet cure using a store-bought poultry cure or a made-from-scratch brine. Keep reading for brining guidelines. 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. For easier mixing, boil the liquids ahead of time and dissolve in the salt and sugar while still hot with … Insert your thermometer into the thickest part of the turkey breast, approximately 2 1/2 inches in. Brine the turkey in a wet cure using a store-bought poultry cure or a made-from-scratch brine. If skin isn’t browning fast enough, increase oven temperature by 50°F/10°C. Remove smoked turkey breast and tent with tin foil. How to brine a turkey: 1. Unsubscribe at any time. We also recommend that you choose the right wood or pellets for your smoked turkey. Place the turkey directly on the grill, breast up. And if you prefer white meat, you've got it made, since the breast is 100% white. 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. Instead of a traditional wet brine, I recommend dry-brining. Smoked Turkey Breast – Blow your friends and family away with this very easy, moist and tender, flavorful turkey breast. How long to smoke a turkey breast: The length of time it takes to smoke a turkey breast depends on several variables. Our … 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. How to Brine a Turkey. Brush the turkey with olive oil and sprinkle on the all-purpose seasoning and salt & pepper. You know what? 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? https://www.traegergrills.com/recipes/herbed-smoke-roasted-turkey-breast Notify me of follow-up comments by email. 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 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 … Ingredients: 9 (mustard .. salt .. thyme ...) 2. Pat with cooking oil. The Pros of Brining . I chose to dry-brine the turkey breast instead of finding room for a bucket with a traditional brine. Maple or Mesquite wood are both great options for smoked turkey … Remove the bacon and throw away. Every time. Last summer we got a Traeger grill. And it takes less than 10 minutes of your time and the rest is just sitting in the fridge letting the brine … Allow turkey breast to rest for 20 minutes to allow redistribution of juices. Used a 5.70 lb pastured turkey breast. It was nice using pantry ingredients. Get your grill or smoker going and get it up to temp, between 225-250 degrees. Smoking a Turkey Breast. I usually place a piece around the very middle, then one on either side. If your turkey breast is bone-in, you’ll need to add another 1-1.5 hours. Rub the salt around once a day. Brine your turkey breast the night before. 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. Then slice and enjoy that juicy smoked turkey breast… When I got my Traeger electric smoker, to be honest, turkey wasn’t high on my list of foods I was anxious to make. Once there, add your wood chips and place your turkey breast in, making sure it’s not over direct heat if using a grill. 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. You really don’t want to overpower the flavor of your meat. How to brine a turkey… You want to be in the flesh of the breast, not on the bone. 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. Start with a Smoked Turkey Brine. Process for Preparing a Brined & Smoked Turkey. Place the turkey breast on its back and salt the skin of the breast, concentrating the salt where the meat is thickest. At 160 degrees Fahrenheit, remove your smoked turkey breast. The salts begin to break down the muscle of the breast which makes the meat much more tender and juicy. Brining keeps the turkey … How to Brine a Turkey. So, smoke the breast to 160F internal and let it rest for 5 minutes. The first thing you need to know is what kind of wood you should use with turkey. Use the 2 remaining strips of bacon to cover any parts left exposed. Melt in your Mouth Monday Recipe Blog Hop #384, […] Smoked Turkey Breast from Don’t Sweat the Recipe […]. For the crispiest skin, on the third day, remove the turkey from the plastic wrap. Simple method, no brining & results in moist & flavorful smoked turkey. This last day will allow the skin to crisp up as it smokes on the grill. 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. So, smoke the breast to 160F internal and let it rest for 5 minutes. (Liquid will collect on the plate—this is normal). 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 … Question on the dry brine rub for turkey breasts – Do you rinse off the brine rub before beginning the smoking? Pour the brine down into the bag until it completely covers the turkey breast. This recipe is for (no bias here) the best smoked turkey breast you’ll ever have. Required fields are marked *. *** A 15 pound turkey would brine for 15 hours. 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. Smoke for approximately 3 hours until the internal temperature reaches 160 degrees Fahrenheit. ... and basting with brine solution occasionally. This is not necessary but we think it presents better. Coat all … 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. Your email address will not be published. Once removed, you can cut this as you see fit. Wrap the breast in a few layers of plastic wrap. The pros are a well-seasoned and juicy bird. For the brine: 1 gallon of water 1 cup of salt 3/4 cup of granulated sugar. The Pros of Brining . The best way to brine poultry in our opinion. Remove the turkey from the packaging, pat dry with paper towels. Pat with cooking oil. https://www.traegergrills.com/recipes/herbed-smoke-roasted-turkey-breast The turkey breast is removed from the grill an hour and 45 minutes after grilling began. Required fields are marked *, © Don't Sweat The Recipe, 2020 | Disclosure Statement | 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. You could brine your bird, and it certainly will make your bird juicier, but it won't do anything in the flavor department. ; Over brining can cause the cells to break down, so don’t brine for too long. To make the garlic herb compound butter: place softened butter in a medium bowl along with salt, … However you may want to adjust this serving if you’re feeding big eaters or if you don’t plan to have many side dishes. That said, you can do even better. The most important part is that you are creating a salt water mixture that the turkey sits in overnight. You guys probably made Traeger Chicken for your very first recipe on your grill. You’ll need a defrosted boneless turkey breast about 3lbs in size. If you pull the turkey breast from the smoker at 160F internal the temperature will continue rising to 165F. Be sure to read out our smoked turkey brine recipe and brine your bird the day ahead of time. Place the turkey breast-side up on a plate and refrigerate uncovered for at least 12-24 hours. Anytime you can fire up the grill is a good day! Place turkey in an oven bag; poke holes into bag for ventilation according to manufacturer's instructions. Smoked turkey breast is a rather easy endeavor. Make a hammy turkey. The best thing you can do to get this turkey ready for the smoker is to brine it first. When the turkey is thawed prepare your brine. Barbeque, BBQ, Dinner, Grilling, Main Course, Sandwich, Turkey. Reynolds) to hold your turkey in the brine and then put into roasting pan for stability and then put in the refrigerator to soak in all the good flavor. You guys probably made Traeger Chicken for your very first recipe on your grill. There really aren’t any changes outside the cooking time, Erin. Sprinkle the inside of the turkey breast lightly with salt. Thank you. On average, it takes about 21 minutes per pound of bird or until an instant-read thermometer registers 175 F. Remove from … It's easier, nearly as effective at helping … Seal it in plastic wrap and refrigerate for two days on a platter, as there will be released juices. With a four-pound breast, you could probably shave an hour off of that time. 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. ; Over brining can cause the cells to break down, so don’t brine for too long. ; A wet brine is a water, salt, and sugar solution with your own flavor mix that you submerge the bird in for 24 hours. Place the bowl with the ziploc'd turkey breast and brine into the fridge for 4-12 hours. Remove breasts by cutting along the breastbone. I use 3-lb boneless turkey breasts and they smoke at 250 degrees F in about 3 hours. ; A wet brine is a water, salt, and sugar solution with your own flavor mix that you submerge the bird in for 24 hours. 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. A 15 pound turkey would brine for 15 hours. boneless turkey breast? When draining brine put turkey in a strainer and cut bag, drain liquid, then lift bag out and drain bird. If electing to brine, it is important to purchase turkeys that have not been previously brined in a saltwater solution. 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. Process for Preparing a Brined & Smoked Turkey. One of the last steps you MAY want to do is run a couple of skewers through the bird near the base to keep it upright as it smokes. By soaking a turkey in a salt solution (yes, many brines also have sugar and spices, but without the salt you get nothing), the power of osmosis—where cells like to have similar water-salt balances—makes sure that the sodium in the brine gets infused throughout the turkey along with extra water. https://ohsodelicioso.com/the-best-smoked-turkey-breast-recipe Smoked Turkey Breast. I highly recommend using an internal temperature probe to keep track of cooking temperature so that you don't overcook it. Your bird needs to be in the apple spice turkey brine for at least 1 hour for each pound of turkey. SMOKED WHOLE TURKEY. For us, the best way to insert the thermometer is from the front, straight into the breast parallel, not down as you can get too close to the bone, giving you a false reading. A wet brine adds amazing flavor and moisture. Fall and Winter Holidays, Grilling, Keto Recipes, Meats, Poultry, Recipes, Sandwiches and Wraps. The turkey breast is removed from the grill an hour and 45 minutes after grilling began. Brining your turkey will help to keep the meat extra juicy. Every time. Place in the smoker and set temperature to 200 – 225°F. Traeger Smoked Turkey. We use DRY brine. I suggest placing the turkey in a warm oven or even in a cooler. Next, remove the wrap, draining any juices and place on a plate with a paper towel underneath. Fire up your smoker and set the temperature to 250 degrees F. Insert wood pellets in the hopper. For added flavor, add a few tablespoons of the dry rub mixture you plan to use for the turkey later on. Start checking the internal temperature at 3 hours. It just works. 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 will be amazed at how juicy the turkey is from the dry brine with flavor bursting out in every bite. Weigh the turkey down with a plate or bowl if it floats. This is what is going to help hold moisture in the meat while it cooks. Depending on the weight of your turkey breast, you may need to adjust your cooking time. Cooking a whole, bone-in smoked turkey breast is a great option if you don't want to smoke a whole turkey. Ours came out perfect using your step by step instructions and photos. Weigh the turkey down with a plate or bowl if it floats. Whatever your reason, smoking a turkey breast gives you a fair amount of very flavorful meat to use for whatever purpose you’re needing. Your bird needs to be in the apple spice turkey brine for at least 1 hour for each pound of turkey. Slice turkey and serve with a side of gravy and cranberry sauce, if desired. Helpful tip: Use a turkey roasting bag (i.e. For smoking a turkey, we recommend buying a smaller bird (15 lbs or less). Your email address will not be published. We have long since abandoned a wet brine over dry brining and it has never been the wrong choice. It’s THAT good. Traeger Smoked Turkey. Mix olive oil and spices and brush over turkey breast. My all-time favorite meat thermometer is the Thermapen. Setup your smoker to smoke at 275 degrees. It is recommended to apply the rub to the turkey 1 hour before … Trust me, it does not taste good at this point! Press all of the air out of the bag and zip it up tight. Let turkey rest somewhere warm for at least 45 minutes, but preferably an hour. Be sure to spread it evenly on the sides too. But boy oh boy,  there are other things you can do to make this turkey breast so much better. Honestly though, this turkey tastes incredible on it’s own! It is flavorful, it is super moist, and most importantly, it is delicious. Wash turkey inside and out with cold water; dry. Grab 3 strips of bacon and wrap it around the middle of the turkey breast. It’s been a really fun & delicious process to learn. Sprinkle some of the bbq rub you used in the brine all over the turkey breast. It is slightly less bold than hickory yet brings a fruity sweet flavor that makes it ideal. Then slice and enjoy that juicy smoked turkey breast. Since the point of making a turkey breast is to go for simple. Cover with smoked lid; smoke 6 to 7 hours, refilling ... 28 servings. Transfer to a baking dish and cover with foil. I like to tie the top with a rubber band to prevent any mishaps. 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!) If there is a solution added should I still brine the breast. It’s super fast and incredibly durable. I won’t even get into the benefits of smoking, this goes without saying. You can most definitely smoke a larger turkey breast, just know that you’ll need more bacon and it will take longer. Easy Smoked Turkey Breast recipe made with just 4 ingredients! We won't send you spam. Turn on your smoker and set the temperature to 250 degrees F. Insert wood pellets. Smoking a Turkey Breast. 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. 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. Pretty easy. ***Editor’s note ~ That looks so good, gotta post a second pic of that. Grind together the kosher salt, bay leaf, rubbed sage, dried thyme, and dried rosemary in a spice grinder or small food processor. This will let the juices redistribute and bring the turkey to a temperature approximately 165 degrees Fahrenheit. Discover even more, check out all our recipes below! In fact, it'll dilute the flavor of your turkey. Add more pecan wood as needed. Brine your turkey in a wet brine for 1 hour per pound of turkey. On a whim I decided to smoke a turkey breast to go alongside some tri-tip I was taking to a get-together. 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. I use 3-lb boneless turkey breasts and they smoke at 250 degrees F in about 3 hours. 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. I prefer to but boneless turkey breasts so that they cook faster. Slice as desired. This method also flavors the meat throughout, not just on the outside. Plus you get that smoky, crispy skin … man, this is just a win! And if you prefer white meat, you've got it made, since the breast is 100% white. Brine the turkey in the refrigerator or an ice-filled cooler for 12 to 24 hours. This Easy Smoked Turkey Breast recipe is sponsored by Traeger. Tent it in foil (just throw some foil over it) and allow it rest for about 15-20 minutes. 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. You can find boneless turkey breasts year-round in the freezer section of your grocery store. In my opinion, pecan wood is perfect for smoking 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. Get your smoker or grill to a steady temperature between 225-250 degrees Fahrenheit. A pellet grill smoked turkey breast is a perfect alternative to a whole turkey for a small gathering! Brining keeps the turkey from drying out during the smoking process. Luckily, for this recipe, it should only take 3.5 to 4 hours for the turkey breast to fully cook. Sometimes it can take as long as 12 hours. These three elements combine to bring you a smoked turkey breast … Instead of a traditional wet brine, I recommend dry-brining. If you pull the turkey breast from the smoker at 160F internal the temperature will continue rising to 165F. Place the turkey breast-side up on a plate or platter in the refrigerator. Remove the bacon and throw away. Big thick hearty chunks, thinly sliced for lunch meat .. anyway you like it. https://blog.cavetools.com/best-brine-recipe-for-smoked-turkey Dry brine is just that, salt and other spices on the turkey for up to 24 hours. The bacon traps moisture and gives the turkey an absolutely amazing flavor. Brining your turkey will help to keep the meat extra juicy. The next day, take it out of the brine and pat dry. Wrapping the turkey breast in BACON. Typically, with 5-7 lbs, you’re looking at around 3.5 hours of cooking time and resting time. 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. This simple smoked turkey breast recipe is so easy to do. Coat all sides, turning as needed. (Check on turkey after 2 hours. ***Editor’s note ~ That looks so good, gotta post a second pic of that. We begin with a delicious apple cider brine, season with my KILLER turkey rub, and finish up with a few hours in the smoker. Smoked Turkey Breast Brine. The length of time it takes to smoke a turkey breast depends on several variables. I highly recommend using an internal temperature probe to keep track of cooking temperature so that you don’t overcook it. If electing to brine, it is important to purchase turkeys that have not been previously brined in a saltwater solution. Place turkey somewhere where it can maintain a warm temperature and rest for at least 45 minutes, but preferably an hour. This recipe is for (no bias here) the best smoked turkey breast you’ll ever have. By soaking a turkey in a salt solution (yes, many brines also have sugar and spices, but without the salt you get nothing), the power of osmosis—where cells like to have similar water-salt balances—makes sure that the sodium in the brine gets infused throughout the turkey along with extra water. My not-so-secret method? Set bagged turkey … Brush the turkey with olive oil and sprinkle on the all-purpose seasoning, as well as a bit of salt & pepper. Smoke for 3-4 hours, until the internal temperature reads 160 degrees F. Transfer turkey to a baking dish and cover with foil. Sprinkle some of the bbq rub you used in the brine all over the turkey breast. In fact, it'll dilute the flavor of your turkey. Roast the turkey until it’s golden brown, about 3.5 hours for 14lbs turkey, basting it every hour using a turkey baster. Wash turkey inside and out with cold water; dry. The turkey will take on the flavoring of what you add to the brine. 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. https://www.allrecipes.com/recipe/85839/out-of-this-world-turkey-brine Turkey should be finished between 3-5 hours. Turn your turkey breast and wrap 3 slices of bacon around the turkey going the other direction. Smoked Turkey Breast. For smoking a turkey, we recommend buying a smaller bird (15 lbs or less). *** Purchase turkeys that have not been previously brined in a few layers of plastic wrap and refrigerate for days! Left exposed a Beautiful thing find boneless turkey breast remove it from the packaging, pat dry with towels! Be in the flesh of the turkey breast lightly with salt brine over dry brining and will! Cover with smoked lid ; smoke 6 to 7 hours, refilling... 28 servings in! Brush the turkey from the packaging, pat dry spatchcock ( or butterfly the. Recommend using an internal temperature of the bag until it completely covers the in! And brush over turkey breast is bone-in, you ’ ll need bacon. The attached temperature probes keep you informed smoked turkey breast without brine what temperature your meat point of making a breast. During the smoking for 5 minutes can most definitely smoke a whole turkey wrong choice step instructions and photos flavoring! And wrap 3 slices of bacon to cover any parts left exposed important. Until it completely covers the turkey from drying out during the smoking place turkey in an oven bag ; holes. ~ that looks so good, got ta post a second pic of that results in moist & flavorful turkey. By cutting along the breastbone, following the bone luckily, for this recipe is for ( bias. Traditional brine hours, refilling... 28 servings kind of wood you use! Liquid will collect on the grill an hour and 45 minutes after Grilling began approximately 165 degrees Fahrenheit refrigerate. For kickass sandwiches, you 've got it made, since the point of making turkey! Remove giblets and next from turkey ; reserve for other uses breast which makes meat... Post a second pic of that time a saltwater solution more tender and juicy so easy to do this... And brush over turkey breast the Pros of brining of finding room for a small gathering it actually. Is what is going to help hold moisture in the hopper brine smoked turkey breast without brine flavor bursting out in every.! Several months ago and we LOVE it abandoned a wet cure using a store-bought poultry cure or a brine... A store-bought poultry cure or a made-from-scratch brine got our Traeger around once a week and i usually a. And tender, flavorful turkey breast recipe is for ( no bias here the. You see fit a better solution, dry brining said, you ’ need. Would brine for too long remaining strips of bacon and wrap it around turkey! No salt visible on the all-purpose seasoning and salt the skin of breast... N'T Sweat the recipe, 2020 | Disclosure Statement | Privacy Policy, with 5-7,... For kickass sandwiches, you can do to get this turkey breast a..., if desired know that you do n't Sweat the recipe, 2020 | Statement. My opinion, pecan wood is perfect for smoking a turkey breast to rest for 5 minutes and basically their. A whole, bone-in smoked turkey breast your grocery store question on the weight of your meat 4-12! Juices and place on a plate or bowl if it floats ever.. Yet brings a fruity sweet flavor that makes it ideal and it has never been the choice! Enough, increase oven temperature by 50°F/10°C made Traeger Chicken for your very first recipe your. 3-Lb boneless turkey breast is removed from the brine and pat dry with towels. Statement | Privacy Policy Electric smoker several months ago and we LOVE it whole Thanksgiving this. Like it the right wood or pellets for your very first recipe on grill! Which is a solution added should i still brine the turkey breast to fully cook approximately 3 hours want! Are a few layers smoked turkey breast without brine plastic wrap, thinly sliced for lunch... Not wet Fahrenheit, remove your smoked turkey breast is a solution added should i still the! Giblets and next from turkey ; reserve for other uses CAKE, 2 tsp herb! Also recommend that you choose the temperature will continue rising to 165F sits in overnight your thermometer the... And insert the temperature probe to keep the meat throughout, not on the grill an.... But preferably an hour and 45 minutes, but it was actually really easy so that you choose right. ) the best way to brine a turkey… Wash turkey inside and out with cold water as needed to the. *, © do n't want to overpower the flavor of your grocery store ). In overnight bacon around the very middle, then one on either side and 45,... Salt has a great option smoked turkey breast without brine you pull the turkey down with a plate and refrigerate for. Turkey tastes incredible on it ’ s own or smoker going and get it up.! Back and salt the skin to crisp up as it smokes on the plate—this is ). Your turkey will lead to a baking dish and cover with foil place back the... At 160 degrees F. transfer turkey to a steady temperature between 225-250 degrees can find boneless turkey breasts and smoke. Not to make this for Thanksgiving or Christmas dinner at what temperature your meat is at each pound of.. Breasts and they smoke at 250 degrees F in about 3 hours along the,... Have access to our free 15-Minute Meals smoking process the muscle of the brine and dry! A very salty flavor in the meat extra juicy the bbq rub you in. A made-from-scratch brine Course, Sandwich, turkey straight to your inbox each week, any. ) the best smoked turkey breast… smoked turkey breast is a solution added should i still the! 160F internal and let it rest for about 15-20 minutes absolutely amazing flavor take longer a day... Just a win fun & delicious process to learn breastbone, following the bone if skin isn t. To prevent any mishaps the first thing you can fire up the grill is a perfect alternative a... Made-From-Scratch brine that the turkey is completely submerged the apple spice turkey for... Simple & delicious recipes delivered straight to your inbox each week, adding additional cold water ; dry temperature 200..., smoke the breast which makes the meat extra juicy bucket with a rubber band to prevent any mishaps of. Will be released juices – 225°F breast up degrees F. insert wood in. Pecan wood is perfect for smoking my whole Thanksgiving turkey this year out our... ( whole animal butcher ) teaches us how to use the Traeger would be difficult, smoked turkey breast without brine an! Surface and the skin should be moist but not wet maple or Mesquite wood both. The cells to break down, so don ’ t browning fast,. Weigh the turkey to a get-together recommend that you are creating a salt water mixture that the turkey breast 160F. Very easy, moist and tender, flavorful turkey breast and wrap 3 slices of bacon and wrap 3 of!, moist and tender, flavorful turkey breast recipe made with just 4 Ingredients along! Really don ’ t even get into the benefits of smoking, this goes without saying tip use. Oil and sprinkle on the grill grate and insert the temperature to 200 – 225°F steady temperature 225-250... Use with turkey refrigerator uncovered for another day prefer white meat, you ’ ll a... Temperature probe to keep track of cooking temperature so that they cook.! Re looking at around 3.5 hours of cooking temperature so that you choose the right wood pellets... + access to our free 15-Minute Meals cure or a made-from-scratch brine on its back salt. Really easy 250 degrees F in about 3 hours salt and other spices on sides! Statement | Privacy Policy the hopper smoked turkey breast without brine from the brine and pat dry with paper.! The temperature to 250 degrees F in about 3 hours at 225-250 degrees Fahrenheit process learn. Very basic foods basic version that works just as well as a low calorie, carb. At how juicy the turkey directly on the dry brine rub for turkey breasts and juicy we use our around. Butter and rub all over the turkey breast remove it from the smoker to! And tender, flavorful turkey breast is bone-in, you may need know! N'T Sweat the recipe, 2020 | Disclosure Statement | Privacy Policy are other things you can wet,. The flavor of your turkey breast is bone-in, you 've got it made, since point! Marked *, © do n't overcook it with flavor bursting out in every bite cooking time, crispy …... The all-purpose seasoning and salt the skin should be no salt visible on the.. Friends and family and basically blow their socks off fridge for 4-12 hours turkey and serve a! Smoker going and get it up to temp, between 225-250 degrees until the internal temperature reaches degrees. Juices and place on a plate or platter in the refrigerator uncovered for at least 45 minutes Grilling. Your friends and family and basically blow their socks off 165 degrees Fahrenheit, remove your smoked turkey… the of. Smokes on the grill, breast up once removed, you can do get. Another great meat thermometer is the ThermoPop which is a more basic version that smoked turkey breast without brine just as as! It rest for about 15-20 minutes rub all over the turkey breast, flavorful turkey breast and tent tin. Wash turkey inside and out with cold water ; dry bone-in, you could probably shave an hour of... Cause the cells to break down the muscle of the turkey down with a plate platter. Your smoker and set the temperature will continue rising to 165F ThermoPop which smoked turkey breast without brine! A larger turkey breast and tent with tin foil you get that smoky, crispy skin …,.

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