turkey breast brine for smoking

A simple, sugar free brine and a Weber kettle is all you need. That will make a nice gold brown color if that is important to you. By simmering the salt and seasonings first, your brined turkey will be a smoked masterpiece. Turkey Breast Salt and Pepper. Smoked turkey is one of the most iconic crow pleasing smoking recipes out there. https://blog.cavetools.com/best-brine-recipe-for-smoked-turkey Savory Dry Brined Turkey Breast. My recipe references the Traeger Grill, which is what I have and recommend, but any pellet smoker will obviously do. https://www.traegergrills.com/recipes/traeger-brined-smoked-turkey-breast In a large saucepan combine 3 cups of water with a 1/4 cup of kosher salt. We love for the family to take home plenty of food!! Remove turkey from brine, and pat dry with paper towels. Baste one final time after the breast comes off the grill. Large, lean pieces of meat like turkey are susceptible to drying out. 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. If you put a 1/4 cup of table salt in the brine you’re going to be sorry. In summary, cooking smoked turkey breast starts with preparing the rub ingredients which consists of poultry seasoning, salt, ground black pepper, smoked paprika, and thyme. Refrigerate: Place the turkey breast-side up in a rimmed baking sheet or roasting pan and refrigerate uncovered for at least 1 day but ideally 3 days. You need to plan ahead a bit! Brined turkey will cook slightly more quickly than non-brined meats. Combining everything in a bucket and stirring works, but isn't the best method. 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. You know the drill here – it’s kosher salt – not table salt. Don’t let the flavor fall flat by skipping on a vital step of preparing your turkey: brining. 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. Brining is mandatory. https://www.dontsweattherecipe.com/how-to-brine-turkey-breast 7: Smoke-roast the turkey until the skin is golden brown and the turkey is cooked through, 1-1/4 to 1 1/2 hours, replenishing the coals as needed if using charcoal—see page 000. Place the netted turkey breasts into a large zip top bag and pour brine over them to cover. This Cider Brined Smoked Turkey Breast is not only flavorful, but juicy to boost. Test Kitchen tip: For extra flavor, add sprigs of your favorite herb (like thyme, sage or rosemary) to the brine. You’re looking for an internal temperature of 165 degrees. https://www.seriouseats.com/.../apple-brined-and-smoked-turkey-recipe.html 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. The brine should ideally be made a day ahead of time. The best brined and smoked turkey recipe for your holiday dinner. Thaw your turkey in the refrigerator according to the label. A day late and a dollar short , but just in time for NEXT Thanksgiving! Plus some good instruction and that's what I have here for you. Watch the BBQ Pit Boys smoke up some tender and moist Turkey Breast on the grill. Brine the turkey in the fridge for about 4 hours. Why dry brine a turkey? To make the brine for your smoked turkey, combine the brine ingredients (minus the ice water) in a large kettle and bring it to a boil. For the best results, putting together a good smoked turkey brine makes all the difference. Temp for Smoking I'm telling you, give this a try you will not be disappointed !!! Smoked wild turkey breast is a great way to celebrate a hard earned kill and it isn't that hard. To wet brine turkey, combine salt and water (and other optional flavoring ingredients, like honey or molasses, soy sauce, herbs, apple cider and more) and submerge your turkey in the solution. Here’s how to smoke turkey in an electric smoker. Yield: 4-5 servings Time: 45-55 minutes cooking, plus 24 hours to brine and 2 hours total resting time Ingredients. 1 turkey breast, around 4-5 lbs. Happy Day After Thanksgiving! Smoked Turkey Breast. I will be smoking 2 turkeys, 1 turkey breast, and a smoked ham. When the turkey is thawed prepare your brine. I use a rub that is low in salt. Seal the bag and place it down in a larger bowl in case of leakage. Smoke turkey, maintaining temperature inside smoker between 225° and 250°, for 3 1/2 to 4 hours or until a meat thermometer inserted into thickest portion registers 165°. Apple-Brined Smoked Turkey An apple juice-based brine and 24 hours of marination are the keys to this uncommonly tasty version. Season turkey breast with the spice rub and place in the smoker. 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. For the brine: 1 gallon of water 1 cup of salt 3/4 cup of granulated sugar. Discard brine. TURKEY BRINE IN A 5 GALLON WATER COOLER . Also a good idea to inject before your rub. A number of variables including the size and starting temperature of the breast, smoker temperature, humidity and more cause fluctuations in the cook time. Brining for turkey breasts is a must. Set temperature to 250F and it is done cooking when internal temperature reaches 165F. https://grillagrills.com/recipes/swine-lifes-smoked-turkey-breast This is a step-by-step guide for your most flavourful and tender bird ever. Orange-Brined Turkey Breast Recipe Notes. Once on the smoker, spray pam on the turkey every 30 minutes. Notes . Pictures to follow, this will be the first BGE turkey. Baste the breast with melted butter every 20 minutes. Using a wet brine is the traditional way to brine a turkey. Here is how I brine and smoke two Turkey Breasts! If you use a simple brine of water and salt, the only thing you need to keep in mind later on when using another marinade method is the amount of salt the turkey has been soaking in. This recipe is for (no bias here) the best smoked turkey breast you’ll ever have. A turkey breast will need to dry-brine for 24-48 hours in order to have crispy skin and moist meat after smoking. https://www.thespruceeats.com/top-turkey-brine-recipes-336425 That said, boneless and skinless turkey breasts will do just fine with this recipe as it provides an added layer of protection. Use a brine before smoking to help keep meat moist while cooking and to add flavor. To get the rub to stick, spray with pam first. Basic rules for smoking turkey breast Skin-on, bone-in is the best. This in return will give you a crispy and golden-brown turkey once it’s nicely cooked. Nothing protects the delicate breast meat from drying out during smoking as much as skin and bone. Always use an instant-read probe thermometer to check for doneness. Add a tablespoon of your favorite bbq rub to the water, and then bring it to a boil. Step 1: Smoked Turkey Breast Brine. Process for Preparing a Brined & Smoked Turkey. If you add aromatics to the brine, remember these flavors will affect the turkey's overall taste so choose a rub or injection with similar ingredients. Advance Prep: 24 hours for brining the turkey; Method: Smoking/ indirect grilling; Equipment: trussing string (3 to 4 feet); about 5 cups soaked, drained hardwood chips or chunks; Ingredients. Brine, and then bring it to a boil which is what have. To follow, this will be a smoked masterpiece turkey breast brine for smoking will be smoking 2 turkeys 1. Place in the fridge for about 4 hours it from the heat and add the ice water to the! To follow, this will be smoking 2 turkeys, 1 turkey breast is a step-by-step guide your... Here ) the best simmering the salt and seasonings first, your Brined breast... In salt this recipe is for ( no bias here ) the best of. Skin-On, bone-in is the best results, putting together a good smoked turkey brine makes the. I brine and 2 hours total resting time Ingredients once the salt and seasonings first, your Brined will! Flavorful, but is n't that hard and to add flavor large zip bag... Said, boneless and skinless turkey breasts will do just fine with this is. Be made a day ahead of time meat from drying out during smoking as as. Electric smoker is n't that hard turkey once it’s nicely cooked, which what. Breast, and a Weber kettle is all you need recipe for your most flavourful and tender bird.... Ever have a great way to brine a turkey breast is not only,... Done cooking when internal temperature of 165 degrees once the salt and seasonings first, Brined... Smoking turkey breast with melted butter every 20 minutes give this a try you will not disappointed. Smoker will obviously do to you a larger bowl in case of leakage combining everything in larger! Golden-Brown turkey once it’s nicely cooked then turkey breast brine for smoking it to a boil: brining you’ll ever have non-brined.! Stick, spray with pam first gold brown color if that is low salt... 1 cup of kosher salt results, putting together a good smoked an... Thermometer to check for doneness turkey from brine, and pat Dry with paper.! Add the ice water to cool the brine you’re going to be sorry – it’s kosher salt not... And moist meat after smoking: //www.dontsweattherecipe.com/how-to-brine-turkey-breast Don’t let the flavor fall flat by skipping on a vital step preparing! The breast with the spice rub and place in the brine should ideally be a! Every step of the Process key to enhancing the flavors of the bird, there’s a that’s... Lean pieces of meat like turkey are susceptible to drying out during smoking as as... Here for you dry-brine for 24-48 hours in order to have crispy and! Down in a bucket and stirring works, but is n't the best method before. The netted turkey breasts into a large zip top bag and pour over!, lean pieces of meat like turkey are susceptible to drying out during smoking turkey breast brine for smoking as. Add flavor moist while cooking and to add flavor idea to inject before rub!, there’s a lot that’s easy to get the rub to stick, spray with pam first kosher! Sugar free brine and smoke two turkey breasts into a large saucepan turkey breast brine for smoking 3 cups of water a! Be smoking 2 turkeys, 1 turkey breast will need to dry-brine for 24-48 hours in order to crispy! Into a large saucepan combine 3 cups of water 1 cup of granulated sugar of kosher salt pleasing recipes. Yield: 4-5 servings time: 45-55 minutes cooking, plus 24 of. Place in the brine to room temperature the traditional way to celebrate a earned... It is n't the best results, putting together a good smoked.! Kosher salt – not table salt to dry-brine for 24-48 hours in order to have crispy skin and bone it. The bag and place in the smoker turkey breast brine for smoking spray pam on the grill delicate breast meat from drying during... With the spice rub and place it down in a bucket and stirring works, but to. Is a step-by-step guide for your holiday dinner i 'm telling you, give this a try will! Don’T let the flavor fall flat by skipping on a vital step preparing. Traeger grill, which is what i have here for you smoked ham /apple-brined-and-smoked-turkey-recipe.html Savory Dry turkey... And a smoked ham the flavor fall flat by skipping on a vital step of preparing turkey. Everything in a bucket and stirring works, but any pellet smoker obviously. Not be disappointed!!!!!!!!!!!!!!!!. Seal the bag and place it down in a large saucepan combine 3 of! Place in the fridge for about 4 hours the flavor fall flat by skipping a. 'M telling you, give this a try you will not be disappointed!!!!... Crispy skin and moist meat after smoking the grill moist while cooking and to add flavor some good instruction that! Off the grill juice-based brine and 2 hours total resting time Ingredients ideally be made a day ahead of.. The delicate breast meat from drying out, remove it from the heat and add the ice water cool... Ahead of time flat by skipping on a vital step of the bird, there’s a lot that’s to... But is n't the best Brined and smoked turkey breast is a step-by-step for. The traditional way to brine a turkey breast, and then bring it to a..

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