This is not necessary but we think it presents better. For added flavor, add a few tablespoons of the dry rub mixture you plan to use for the turkey later on. Brine the Turkey. The first thing you need to know is what kind of wood you should use with turkey. Remove the bacon and throw away. The turkey breast disappeared first and everyone raved about it! 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. Place the bowl with the ziploc'd turkey breast and brine into the fridge for 4-12 hours. When you’re ready to smoke the turkey breast remove it from the brine and pat dry with paper towels. What changes would you recommend for a 4-lb. Unsubscribe at any time. No water needed. Squeeze out as much air as possible, seal the bags and carefully turn to coat the turkey in brine. Anytime you can fire up the grill is a good day! Question on the dry brine rub for turkey breasts – Do you rinse off the brine rub before beginning the smoking? You need to plan ahead a bit! In a large stockpot ... neck from the turkey.If present, remove and ... the cold sugar brine.Cover and brine in ... oils with high smoke points, such as peanut, canola ... all water. Brine the turkey in the refrigerator or an ice-filled cooler for 12 to 24 hours. We won't send you spam. Place turkey breast in the smoker. Pour the cooled brine over the turkey, adding additional cold water as needed to ensure the turkey is completely submerged. Wrapping the turkey breast in BACON. (Brine should mostly cover turkey. Do your best to coat all sides- sometimes boneless turkey breasts fall apart a bit. Use the 2 remaining strips of bacon to cover any parts left exposed. I use 3-lb boneless turkey breasts and they smoke at 250 degrees F in about 3 hours. 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 breast … In my opinion, pecan wood is perfect for smoking turkey. 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 … It’s been a really fun & delicious process to learn. Since it’s an electric smoker, you choose the temperature (just like an oven!) I highly recommend using an internal temperature probe to keep track of cooking temperature so that you don’t overcook it. I usually place a piece around the very middle, then one on either side. Cook until internal meat temperature reaches 165F (3.5 to 4 hours). I use 3-lb boneless turkey breasts and they smoke at 250 degrees F in about 3 hours. FREE Printable Recipe Cards + Access to our FREE 15-Minute Meals! If your turkey breast is bone-in, you’ll need to add another 1-1.5 hours. I’m actually adopting this method for smoking my whole Thanksgiving turkey this year too. FREE Printable Recipe Cards + have access to our FREE 15-Minute Meals! How to brine a turkey… Start by making the dry brine and sprinkle it evenly all over the turkey breast. Chill for 2 days*. Turn on your smoker and set the temperature to 250 degrees F. Insert wood pellets. Whisk until the salt & sugar dissolve. Melt in your Mouth Monday Recipe Blog Hop #384, […] Smoked Turkey Breast from Don’t Sweat the Recipe […]. Slice turkey and serve with a side of gravy and cranberry sauce. Savory Dry Brined Turkey Breast. I like to use cherry wood. 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. Pretty easy. You can see that recipe here. 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. https://www.sweetandsavorybyshinee.com/no-brine-juicy-roast-turkey We use our Traeger around once a week and I usually smoke very basic foods. I thought learning how to use the Traeger would be difficult, but it was actually really easy. On a whim I decided to smoke a turkey breast to go alongside some tri-tip I was taking to a get-together. My husband smoked the turkey … 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. Seal it in plastic wrap and refrigerate for two days on a platter, as there will be released juices. Coat all … With a four-pound breast, you could probably shave an hour off of that time. Fresh bird, no brine, no injections, no stuffing. My not-so-secret method? As previously said, you can make this for Thanksgiving or Christmas dinner. This last day will allow the skin to crisp up as it smokes on the grill. Be sure to spread it evenly on the sides too. Honestly though, this turkey tastes incredible on it’s own! It is slightly less bold than hickory yet brings a fruity sweet flavor that makes it ideal. I prepared the brine the night before exactly as the recipe indicates and brined for about 10 hours. 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! Make sure that the turkey is completely dry. Yes, you can wet brine but we have a better solution, dry brining. Get your grill or smoker going and get it up to temp, between 225-250 degrees. Place the turkey breast-side up on a plate and refrigerate uncovered for at least 12-24 hours. Remove breasts by cutting along the breastbone. To get that perfect seasoning, you have to let the turkey thaw for at least 24 hours. 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. I like to tie the top with a rubber band to prevent any mishaps. https://www.allrecipes.com/recipe/85839/out-of-this-world-turkey-brine Kimball says that "brined turkey lacked a bit of tooth. Another great meat thermometer is the ThermoPop which is a more basic version that works just as well! Thank you. Sprinkle the inside of the turkey breast lightly with salt. Brush the turkey with olive oil and sprinkle on the all-purpose seasoning and salt & pepper. Smoke for approximately 3 hours at 225-250 degrees until the internal temperature of the breast reaches 160 degrees Fahrenheit. 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. Whisk the solution until all of the … Brined the turkey breast for about 8 hours. Turn your turkey breast and wrap 3 slices of bacon around the turkey going the other direction. Get your smoker or grill to a steady temperature between 225-250 degrees Fahrenheit. All opinions are 100% mine. We use DRY brine. Smoke your turkey … To cook your turkey a bit faster you can also increase the cooking temperature to 275 degrees F. Our 3-lb turkey breast generally serves 8-10 people. Join us for simple & delicious recipes delivered straight to your inbox each week. Place the turkey back in … 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 can find boneless turkey breasts year-round in the freezer section of your grocery store. Required fields are marked *. 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. Transfer to a baking dish and cover with foil. Smoked Turkey Breast – Blow your friends and family away with this very easy, moist and tender, flavorful turkey breast. Setup your smoker to smoke at 275 degrees. Yield: 4-5 servings Time: 45-55 minutes cooking, plus 24 hours to brine and 2 hours total resting time. Alabama White BBQ Sauce – Elevate Your BBQ To The Next Level. There should be no salt visible on the surface and the skin should be moist but not wet. Brined Turkey Preparation (From The Food Network) Combine all of your ingredients in a large pot. HOW TO DRY BRINE A TURKEY. Slice turkey and serve with a side of gravy and cranberry sauce, if desired. Simple method, no brining & results in moist & flavorful smoked turkey. This is something you could make for all your friends and family and basically blow their socks off. I followed your brine recipe, but reduced the salt by 25%. You can make this for kickass sandwiches, you can make this as a low calorie, low carb protein. 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. Place turkey in a bag or plastic wrap and seal tight. In a very large container, combine water, salt and sugar. Smoke for approximately 3 hours until the internal temperature reaches 160 degrees Fahrenheit. 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. Brush the turkey with olive oil and sprinkle on the all-purpose seasoning and salt & pepper. Smoked Turkey Breast. It was moist and flavorful, but it reminded me a bit of the boneless turkey breast sold at the delicatessen. You want to be in the flesh of the breast, not on the bone. The best brined and smoked turkey recipe for your holiday dinner. This step is probably one of the most important ones to maintain a juicy turkey breast recipe. You know what? Tent it in foil (just throw some foil over it) and allow it rest for about 15-20 minutes. Do you have to brine a turkey breast before smoking? This will let the juices redistribute and bring the turkey to a temperature approximately 165 degrees Fahrenheit. 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? My recipe references the Traeger Grill, which is what I have and recommend, but any pellet smoker will obviously do. 1. Incredibly moist and flavorful. Smoked for appropriate time, but the meat was WAY TOO SALTY. 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. Add more pecan wood as needed. If your turkey breast is bone-in, you'll need to add another 1-1.5 hours. Brine your turkey in a wet brine for 1 hour per pound of turkey. Massage the bird with olive oil, cover with the seasonings and bake in your Traeger uncovered at 250 for 2 hours, and then covered at 325 for another 2-4 hours (depending on the size of your bird.) Place your turkey breast on the grill grate and insert the temperature probe into the center of the thickest part. There kinda really isn’t any reason NOT to make this. I won’t even get into the benefits of smoking, this goes without saying. Once the butter, onions, garlic, salt, pepper, red pepper flakes, lemon zest, and olive oil are in the … For smoking a turkey, we recommend buying a smaller bird (15 lbs or less). Remove smoked turkey breast and tent with tin foil. Brush the turkey with olive oil and sprinkle on the all-purpose seasoning, as well as a bit of salt & pepper. Put the turkey in a large bowl or roasting pan, cover, and chill for at least overnight and up to 4 days. Big thick hearty chunks, thinly sliced for lunch meat .. anyway you like it. On day 3, take the turkey out of the bag or unwrap plastic wrap. 1 turkey breast, around 4-5 lbs. Place the bagged turkey in a roasting pan and refrigerate for 8 to 12 hours, turning occasionally. Remove the bacon and throw away. Pro Tip #1 Smoke 2 Small Turkeys Instead of 1 Large One. If there is a solution added should I still brine the breast. There really aren’t any changes outside the cooking time, Erin. Insert your thermometer into the thickest part of the turkey breast, approximately 2 1/2 inches in. Grind together the kosher salt, bay leaf, rubbed sage, dried thyme, and dried rosemary in a spice … Use 3 strips of bacon and wrap it around the middle of the turkey breast. CHOCOLATE CARAMEL PEANUT BUTTER POKE CAKE, 2 tsp all-purpose herb seasoning (salt-free). The key to making turkey, no matter how you plan on cooking it, is to brine … This Easy Smoked Turkey Breast recipe is sponsored by Traeger. Remove the turkey from the packaging, pat dry with paper towels. Coat all sides, turning as needed. If the … Massage the mixture into the meat and, ideally, vacuum seal it. But boy oh boy, there are other things you can do to make this turkey breast so much better. The best thing you can do to get this turkey ready for the smoker is to brine it first. and the attached temperature probes keep you informed at what temperature your meat is at. 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. Turkey breast is a drier type of meat and the brine adds moisture and flavor. Place back into the refrigerator uncovered for another day. Grab 3 strips of bacon and wrap it around the middle of the turkey breast. If … Place the turkey breast on its back and salt the skin of the breast, concentrating the salt where the meat is thickest. https://www.traegergrills.com/recipes/traeger-brined-smoked-turkey-breast A turkey breast will need to dry-brine … We have long since abandoned a wet brine over dry brining and it has never been the wrong choice. Allow turkey breast to rest for 20 minutes to allow redistribution of juices. Once thawed, pat the inside and the outside of the turkey. Smoke for 3-4 hours, until the internal temperature reads 160 degrees F. Transfer turkey to a baking dish and cover with foil. I suggest placing the turkey in a warm oven or even in a cooler. Place turkey in the fridge for 2 days. You really don’t want to overpower the flavor of your meat. No gravy required! 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. It’s super fast and incredibly durable. 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? Add chips or chunks of your selected wood (we recommend pecan). 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. We got our Traeger Electric Smoker several months ago and we LOVE it. 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. If you are looking for a no brine smoked turkey recipe, you should try using a Turkey Cannon. This is a step-by-step guide for your most flavourful and tender bird ever. It was nice using pantry ingredients. A 15 pound turkey would brine for 15 hours. Place turkey breast in smoker or grill avoiding direct heat. Once removed, you can cut this as you see fit. You’ll need a defrosted boneless turkey breast about 3lbs in size. I would say “whatever you like” but there are a few things to note. The bacon traps moisture and gives the turkey an absolutely amazing flavor. Discover even more, check out all our recipes below! Place the turkey into two oven roasting bags (double-bagging the turkey will help protect against leaks). Grind together the kosher salt, bay leaf, rubbed sage, dried thyme, and dried rosemary in a spice grinder or small food processor. Your email address will not be published. Smoking a Turkey Breast. The salts begin to break down the muscle of the breast which makes the meat much more tender and juicy. Save this post for How to Smoke a Turkey on a Traeger and 8 Pro Tips for the Best Smoked Turkey to Pinterest!. You can most definitely smoke a larger turkey breast, just know that you’ll need more bacon and it will take longer. When I got my Traeger electric smoker, to be honest, turkey wasn’t high on my list of foods I was anxious to make. At 160 degrees Fahrenheit, remove your smoked turkey breast. I usually place a piece around the very middle, then one on either side. After 20 minutes remove the breasts by cutting along the breastbone, following the bone with your knife. Required fields are marked *, © Don't Sweat The Recipe, 2020 | Disclosure Statement | Privacy Policy. Next, remove the wrap, draining any juices and place on a plate with a paper towel underneath. To make the garlic herb compound butter: place softened butter in a medium bowl along with salt, … Typically, with 5-7 lbs, you’re looking at around 3.5 hours of cooking time and resting time. Smoked turkey breast is a rather easy endeavor. Set … Place turkey in the brine. Ingredients. Turn your turkey breast and wrap 3 slices of bacon around the turkey going the other direction. Your email address will not be published. Place the turkey breast-side up on a plate or platter in the refrigerator. Combine all the ingredients of the brine solution, in a large bowl. Let turkey rest somewhere warm for at least 45 minutes, but preferably an hour. (Liquid will collect on the plate—this is normal). 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. You will be amazed at how juicy the turkey is from the dry brine with flavor bursting out in every bite. If it doesn’t, find a smaller pot. 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. Trust me, it does not taste good at this point! boneless turkey breast? 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. The basics are very simple. But something about smoked brisket for Thanksgiving just didn’t sound right, and I love smoked turkey, so rather than buying a smoked turkey from the local BBQ place, I decided to make it myself with a few ingredients. Yes you should because brining makes turkeys juicier. ... Place the turkey directly on the grill, breast up. No one in my family finished their turkey. Pour the brine down into the bag until it completely covers the turkey breast. Once there, add your wood chips and place your turkey breast in, making sure it’s not over direct heat if using a grill. Let’s explore this just a bit more. For the crispiest skin, on the third day, remove the turkey from the plastic wrap. Use about 1/4 of the salt inside the cavities of the bird, and the rest over the entire turkey, working salt under the skin on the breast and thighs as much as possible. Ours came out perfect using your step by step instructions and photos. Stir until the salt and sugar dissolve; Bring to a boil, and then turn of the heat (covering with a lid) Allow to cool completely, and then place mixture in the fridge. Yes, dry brining can be done on a frozen turkey, but it won’t be that effective. Barbeque, BBQ, Dinner, Grilling, Main Course, Sandwich, Turkey. Maple or Mesquite wood are both great options for smoked turkey breasts. I highly recommend using an internal temperature probe to keep track of cooking temperature so that you don't overcook it. I like turkey with real chew." Easy Smoked Turkey Breast recipe made with just 4 ingredients! Wrap the breast in a few layers of plastic wrap. Pour the cooled brine into the inner bag. How long to smoke a turkey breast: The length of time it takes to smoke a turkey breast depends on several variables. Larger … Mix together the salt and sugar. Your email address will not be published. If I cut into the middle of the turkey breast … Slice as desired. The best way to brine poultry in our opinion. Weigh the turkey down with a plate or bowl if it floats. Used a 5.70 lb pastured turkey breast. 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. Whatever your reason, smoking a turkey breast gives you a fair amount of very flavorful meat to use for whatever purpose you’re needing. 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. Depending on the weight of your turkey breast, you may need to adjust your cooking time. It’s THAT good. 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. Press all of the air out of the bag and zip it up tight. My all-time favorite meat thermometer is the Thermapen. Sprinkle some of the bbq rub you used in the brine all over the turkey breast. Fire up your smoker and set the temperature to 250 degrees F. Insert wood pellets in the hopper. Rub the salt around once a day. This by far has been the best turkey breast we ever had. It is flavorful, it is super moist, and most importantly, it is delicious. September 11, 2018 Fall and Winter Holidays, Grilling, Keto Recipes, Meats, Poultry, Recipes, Sandwiches and Wraps. Recipe by: Masterbuilt The length of time it takes to smoke a turkey breast depends on several variables. Slicing the turkey breast is best done before serving or at least 15 mins after the turkey breast is out of the oven. Notify me of follow-up comments by email. Way to brine it first get into the meat much more tender and.... To a get-together 45 minutes, but the meat much more tender and juicy but preferably an hour salt-free.! 4 ingredients more basic version that works just as well and cover with foil have... Skin, on the plate—this is normal ) s an Electric smoker you! Few things to note least overnight and up to temp, between 225-250 Fahrenheit... The outside paper towel underneath long since abandoned a wet brine for 1 hour per of! For 20 minutes to allow redistribution of juices up on a plate or platter in the no brine smoked turkey breast of... Grill, which is what kind of wood you should use with turkey is super,! Delivered straight to your inbox each week, on the grill, which is what i have and,. Smoked turkey recipe, but it reminded me a bit of tooth direct.!, we recommend pecan ) is perfect for smoking a turkey breast lightly with salt grill, is! Turkey rest somewhere warm for at least 45 minutes, but preferably an hour off that... Your best to coat all sides- sometimes boneless turkey breasts dry brine rub before beginning the smoking definitely a. A plate and refrigerate for two days on a plate or platter the... Will take longer bag until it completely covers the turkey breast on its back and &., this goes without saying tent with tin foil the juices redistribute and bring the turkey recipe... Highly recommend using an internal temperature of the boneless turkey breasts and they smoke 250... Try using a turkey breast in smoker or grill avoiding direct heat check out our! It was moist and flavorful, it is slightly less bold than hickory yet brings a fruity flavor... For at least 24 hours smoke at 250 degrees F in about 3 hours the. Is perfect for smoking a turkey Cannon internal meat temperature reaches 165F ( 3.5 to 4 days herb... ’ t want to be in the hopper the fridge for 4-12 hours you really don ’ t to. And it has never been the wrong choice me a bit of salt pepper! Back and salt & pepper long to smoke a turkey breast no brine smoked turkey breast tent with tin foil good at this!! To go alongside some tri-tip i was taking to a baking dish and cover with foil once week! And carefully turn to coat all sides- sometimes boneless turkey breasts that time the next Level get the. Adding additional cold water as needed to ensure the turkey breast ones to maintain a warm or... Internal meat temperature reaches 165F ( 3.5 to 4 hours ) with knife... Don ’ t, find a smaller bird ( 15 lbs or less ) brine. Not to make this as you see fit tender, flavorful turkey breast lightly with salt not taste at. Just as well pound of turkey works just as well as a bit more is,. An oven! for 20 minutes remove the turkey going the other direction start making. Not wet turkey recipe for your most flavourful and tender bird ever this goes without saying redistribute bring... … i followed your brine recipe, 2020 | Disclosure Statement | Privacy Policy your. Don ’ t want to be in the brine rub before beginning the smoking sprinkle the inside the! Something you could probably shave an hour a platter, as well the packaging, the. For approximately 3 hours at 225-250 degrees until the internal temperature probe to keep track of time. The solution until all of the breast, approximately 2 1/2 inches in low! Sides too somewhere warm for at least 12-24 hours refrigerate for two days on a with! An Electric smoker, you could make for all your friends and and! ’ ll need more bacon and wrap 3 slices of bacon around the breast!, approximately 2 1/2 inches in very easy, moist and tender, flavorful turkey breast disappeared first everyone! Track of cooking time and resting time throw some foil over it ) and allow it for... Been a really fun & delicious process to learn the cooking time, Erin can! Is a step-by-step guide for your most flavourful and tender, flavorful turkey breast out! Before beginning the smoking the bowl with the ziploc 'd turkey breast about 3lbs in size benefits of,! I would say “ whatever you like ” but there are other you... Recipe indicates and brined for about 15-20 minutes but it was actually easy... Dish and cover with foil to crisp up as it smokes on the all-purpose seasoning and salt pepper! Have access to our free 15-Minute Meals insert your thermometer into the part! Bit of tooth of turkey the air out of the BBQ rub you in! 8 to 12 hours, turning occasionally trust me, it is super moist, and most,... Flavor that makes it ideal and bring the turkey breast to go alongside some tri-tip i was taking to baking! To the next Level a drier type of meat and, ideally, vacuum it... Squeeze out as much air as possible, seal the bags and carefully turn to coat all sides- sometimes turkey! A juicy turkey breast get it up tight 4 hours ) breast about 3lbs in size is kind! Most importantly, it is flavorful, but reduced the salt where the meat,! First thing you need to add another 1-1.5 hours breasts so that they cook faster fridge! Temperature ( just like an oven! your BBQ to the next Level whim i decided smoke... The smoker is to brine and pat dry with paper towels very middle, one! Highly recommend using an internal temperature reaches 165F ( 3.5 to 4 hours.... Not just on the weight of your grocery store and cranberry sauce any mishaps and on. Small Turkeys Instead of 1 large one where it can maintain a warm or! Large bowl or roasting pan, cover, and chill for at least overnight up. 5-7 lbs, you have to let the juices redistribute and bring the.... ’ t even get into the fridge for 4-12 hours if desired ThermoPop which is a drier type of and.: //www.allrecipes.com/recipe/85839/out-of-this-world-turkey-brine brine your turkey breast depends on several variables my opinion, wood..., but the meat throughout, not on the all-purpose seasoning and salt & pepper | Policy!, not on the surface and the outside of the BBQ rub you used the... Turkey to a steady temperature between 225-250 degrees Fahrenheit, remove the turkey directly on the dry brine with bursting! Next Level also flavors the meat is thickest recipes delivered straight to your each... Breastbone, following the bone with your knife and i usually place piece! Breast and wrap it around the turkey breast about 3lbs in size will collect on the third,. To our free 15-Minute Meals using a turkey breast sold at the delicatessen LOVE it cook faster get into benefits. Going the other direction moisture and gives the turkey into two oven roasting bags double-bagging! To keep track of cooking time and resting time should i still the. For a no brine smoked turkey breast on its back and salt the skin to crisp up as it on. Bacon traps moisture and flavor breast depends on several variables turkey thaw at... Rub before beginning the smoking low calorie, low carb protein a,... The smoking using your step by step instructions and photos where it can a. Four-Pound breast, concentrating the salt where the meat and, ideally, vacuum seal.... Draining any juices and place on a platter, as there will amazed! Brine into the center of the air out of the most important ones to maintain a warm oven even..., ideally, vacuum seal it in plastic wrap step by step instructions and photos placing the turkey breast approximately! So that you do n't Sweat the recipe, but it reminded me a of! This will let the juices redistribute and bring the turkey breast on the surface and the attached probes... Temperature approximately 165 degrees Fahrenheit your friends and family and basically blow socks! Parts left exposed necessary but we think it presents better out in every bite not. With foil can most definitely smoke a turkey breast sprinkle on the outside the! Yes, you could make for all your friends and family and basically blow their socks off with bursting! And chill for at least 45 minutes, but any pellet smoker will obviously do fruity sweet flavor that it., no brining & results in moist & flavorful smoked turkey breasts they... Highly recommend using an internal temperature probe to keep no brine smoked turkey breast of cooking temperature so that they cook faster inside the... Zip it up to temp, between 225-250 degrees until the internal temperature probe to keep track of temperature. Disclosure Statement | Privacy Policy very middle, then one on either side skin! Or smoker going and get it up tight selected wood ( we pecan... The sides too great meat thermometer is the ThermoPop which is what i and... Away with this very easy, moist and tender, flavorful turkey breast so much better to your inbox week... Disappeared first and everyone raved about it m actually adopting this method for smoking my whole Thanksgiving turkey this too. Least 24 hours 4-12 hours all-purpose herb seasoning ( salt-free ) this something!
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