Diamonds smoking a turkey breast-Smoked Turkey Breast | Petit Jean Meats

Roasted turkey breast is one of my favorite dishes, not only for Thanksgiving, and I am constantly experimenting with new cooking techniques and flavors for it. Ah, the wonders that garlic, butter and fresh herbs do to lean white poultry meat…. Prepared this way, the breast meat comes out of the oven very tender and moist, which is a huge accomplishment with such a lean type of meat. The aromas of roasted garlic and herbs are irresistible, so be prepared to be uncontrollably cutting pieces off and devouring them, as if you just came off a hunger strike, before the turkey breast makes it to the dinner table. In this recipe a turkey breast is injected with butter infused with garlic and herbs.

Diamonds smoking a turkey breast

Diamonds smoking a turkey breast

Diamonds smoking a turkey breast

Diamonds smoking a turkey breast

The oven roasting temperature of F was chosen on purpose. How to Make Summer Sausage January 26, Smoked Pork Chops May 12, Trim away any areas of excess skin or scrappy material around the body cavity, rinse thoroughly inside and out, and pat dry with paper towels. Eggs Milk Flour.

Wear first pants for men. Injecting turkey breast with infused butter ultimate flavor

Calories: kcal. Related Posts. Pretty easy. I am a chef, author, and yes, hunter, angler, gardener, forager and cook. With C-pap for premature babies luscious meaty flavour, enriched texture and when paired with a spicy seasoning, it is hard to resist. PS — to clarify, I Diamonds smoking a turkey breast see that you tried pecan and apple Diamondss, but was wondering if any experimenting with the wood species was tried and if so what species best suited the marinade. Instructions Combine all ingredients for the marinade in a gallon zip top bag. I debated on the cooking method — traditional roasting in the oven? It did a pretty good job, but the heating element is undersized. Tips to smoke chicken turkey legs here. Oak, hickory, walnut, beech, alder, mesquite….

Smoked Turkey Breast is a winning choice for your Thanksgiving table or any dining occasion.

  • Smoked Turkey Breast is a winning choice for your Thanksgiving table or any dining occasion.
  • Smoked turkey breast is a tasty variation of the traditional oven roasted turkey for Thanksgiving dinner.
  • Anytime you can fire up the grill is a good day!

Americans prefer white meat over dark meat when it comes to turkey, so a whole, bone-in turkey breast may be the right choice for your Thanksgiving table or for any other time of year. A bone-in turkey breast consists of both breast portions, along with the skin, ribs, and part of the backbone, weighing pounds and as large as 8 pounds. You will commonly find bone-in turkey breasts at the supermarket throughout the year, usually packaged as shown in the photo below.

In this version, the wings are left intact and the neck and giblets are usually included. It weighs pounds and costs less per pound, but is harder to find in stores. If using a self-basting turkey breast, skip the brining and air-drying steps described below. Trim away any areas of excess skin or scrappy material around the body cavity, rinse thoroughly inside and out, and pat dry with paper towels.

Mix in a non-reactive container until dissolved. Makes 1 gallon of brine. Put the turkey in the brine breast side down. Place a heavy plate or bowl on top to keep the bird submerged, if necessary. This photo shows the two turkey breasts and brine in a 4-gallon food-safe plastic bucket. After brining, rinse the turkey and pat dry with paper towels.

If you have the time, place on a rack over a rimmed baking sheet pan and allow to air-dry hours in the refrigerator. This helps promote crispy skin during cooking. Fire-up the cooker using the Standard Method —one full Weber chimney starter of hot Kingsford Charcoal Briquets in the charcoal bowl, follo Weber chimney starter wed by another full chimney of unlit Kingsford, allowing all coals to become fully lit before cooking.

Cover the inside and outside of the water pan with wide, heavy duty aluminum foil. Place the pan inside the cooker, but leave it empty. Remove the turkey from the refrigerator at the same time you start firing-up the cooker.

Let it sit at room temperature until ready to go into the cooker. At this point, you can sprinkle the turkey breast with your favorite rub inside and out, or just cook it as-is. If you decide to rub, a very thin coat of vegetable oil on the skin will help the rub to stick better. When all the coals are covered with gray ash, place medium-sized chunks of dry cherry wood or other mild smoke wood on the coals. Assemble the cooker and place the turkey breast-side up on the top grate. Open the top vent fully and leave it that way throughout the entire cook.

Remove the turkey from the cooker and let rest for 20 minutes before carving. Do not cover with foil, as this will cause the skin to go soft. Who needs the pressure? Instead, cook a practice turkey a week or so before the big day. The Virtual Weber Bullet is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon. Turkey Breast — Bone-In.

Ingredients 1 whole turkey 1 pound of brown sugar 1 cup of kosher salt 2 quarts of apple juice 3 quarts of cold water 3 oranges cleaned and quartered 4 ounces fresh ginger thinly sliced skin on 6 bay leaves 6 garlic cloves peeled and crushed the bigger the better 15 whole cloves. Peppered Beef Jerky. The bird will also cook much faster because it is flatter. But the mesquite was not a wise choice. I've had this Brinkmann Gourmet vertical electric smoker for a long time.

Diamonds smoking a turkey breast

Diamonds smoking a turkey breast. How to Smoke a Turkey in an Electric Smoker

Yes, you can wet brine but we have a better solution, dry brining. 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. This method also flavors the meat throughout, not just on the outside. We have long since abandoned a wet brine over dry brining and it has never been the wrong choice.

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. Seal it in plastic wrap and refrigerate for two days on a platter, as there will be released juices. Next, remove the wrap, draining any juices and place on a plate with a paper towel underneath.

Place back into the refrigerator uncovered for another day. This last day will allow the skin to crisp up as it smokes on the grill. 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. The first thing you need to know is what kind of wood you should use with turkey. 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.

It is slightly less bold than hickory yet brings a fruity sweet flavor that makes it ideal. Get your grill or smoker going and get it up to temp, between degrees. Smoke for approximately 3 hours until the internal temperature reaches degrees Fahrenheit. Depending on the weight of your turkey breast, you may need to adjust your cooking time. You want to be in the flesh of the breast, not on the bone.

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. At degrees Fahrenheit, remove your smoked turkey breast. Tent it in foil just throw some foil over it and allow it rest for about minutes. This will let the juices redistribute and bring the turkey to a temperature approximately degrees Fahrenheit. After 20 minutes remove the breasts by cutting along the breastbone, following the bone with your knife.

Once removed, you can cut this as you see fit. Big thick hearty chunks, thinly sliced for lunch meat.. You will be amazed at how juicy the turkey is from the dry brine with flavor bursting out in every bite. Plus you get that smoky, crispy skin … man, this is just a win!

As previously said, you can make this for Thanksgiving or Christmas dinner. You can make this for kickass sandwiches, you can make this as a low calorie, low carb protein. This is something you could make for all your friends and family and basically blow their socks off. You can see that recipe here. Your email address will not be published. Recipe Rating.

Smoked Turkey Rub Dry Brine The best thing you can do to get this turkey ready for the smoker is to brine it first. Smoking Your Turkey Breast The first thing you need to know is what kind of wood you should use with turkey.

Smoked Turkey Breast - Blow your friends and family away with this very easy, moist and tender, flavorful turkey breast. Prep Time 5 mins. Whether it is thawed or fresh, be sure to remove the giblets and neck. Then you can allow some time for draining to take place. For even smoking, we recommend complete thawing. You will need to have a meat thermometer to monitor the internal temperature of your turkey. Get it ready and brush some vegetable oil on the thigh, then insert the thermometer into the lower thigh.

In so doing, avoid stuffing your turkey. Know about which grilling mistakes can destroy your party. You now have a full picture of how turkey smokes.

At this point, it is easier to tell how long to smoke turkey in a Masterbuilt electric smoker. The basic hint here is that a whole turkey smoking at degrees Fahrenheit takes 30 to 40 minutes per pound. If you are smoking a smaller-sized turkey say 8 pounds, you have to spare at least 4 hours for smoking. Turkey breast smokes at the same rate as a whole turkey with the same temperature setting of degrees Fahrenheit.

The breast of an average-sized turkey is approximately 6 pounds in weight. This implies that you will have to smoke it for 3 hours. Turkey legs require smoking temperature to be set at degrees Fahrenheit.

Turkey wings also require smoking temperature of degrees Fahrenheit. Tips to smoke chicken turkey legs here. The above guide offers sufficient tips on the ideal procedure of smoking a turkey in an electric smoker.

There are high chances of over-brining your meat. Leaving it for too long also makes it salty. The best option here is to be timely with your smoking. Very easy to smoke a turkey, right? If you have a plan to grow your party menu, so try turkey chicken pizza and the spinach turkey chicken.

Follow the above tips to heighten your turkey smoking experience. Possibilities of your successful smoking depend on your choice of electric smoker. For convenient turkey smoking, we recommend choosing Masterbuilt models.

If you want to smoke like a pro, this guide is your ultimate gateway to success. Don't forget to read bbq cookbooks for better and perfect grilling. Hi, I'm Theresa.

Roasted Turkey Breast with Herb Butter - Craving Tasty

Smoked turkey breast is one of those dishes that is just as great for a weekend meal as it is for a fancy Thanksgiving or Christmas dinner. Those who have smoked turkey breasts like to point out how easy it is to dry them out while smoking.

Nothing protects the delicate breast meat from drying out during smoking as much as skin and bone. That said, boneless and skinless turkey breasts will do just fine with this recipe as it provides an added layer of protection. Brining for turkey breasts is a must. The flavored brine that I use in this recipe will also make the meat taste properly seasoned all the way through. I always use pink salt also known as Insta Cure 1 or curing salt when smoking turkey breasts — it protects the meat from harmful bacteria during long hours of smoking and enhances the color and flavor of the meat.

Always dry the surface of the meat before putting it on the smoker. I dry the meat with paper towels and let it sit at room temperature for half an hour or so while I am starting my smoker.

Cold meat will cause condensation in a hot smoker, remember that. There is no need to add dry rub as the meat will be plenty flavorful from the flavored brine and smoke, but I like sprinkling a little bit of paprika and cayenne for some extra color and heat. Meat starts to lose water very rapidly at F internal. At high heat the outer parts of the meat cook much faster than the center and will lose a lot of water before the center is cooked through.

Shoot for FF temperature in the smoker. I also put some butter on the sides of the tray, which will later melt and get mixed with the broth and the meat juices. I picked up this technique from one of the BBQ competitions I attended and it works wonders. It helps the meat stay hydrated.

After the meat has absorbed enough smoke, baste it with the buttery juices. No matter skin-on or skinless, both will benefit. There you have it, a perfect solution. If you pull the turkey breast from the smoker at F internal the temperature will continue rising to F. So, smoke the breast to F internal and let it rest for 5 minutes. Then slice and enjoy that juicy smoked turkey breast. That said, you can do even better. As I mentioned in sous vide chicken breast post, poultry meat is perfectly safe to eat at lower temperatures if the meat is held at those temperatures for a specified minimum time.

For example, turkey is perfectly safe to eat once it reaches F and stays at that temperature for a minimum of 4. All you need is a reliable BBQ thermometer and a timing device. Smoked Sausage and Meat Recipes. Basic rules for smoking turkey breast Skin-on, bone-in is the best Nothing protects the delicate breast meat from drying out during smoking as much as skin and bone.

Brining is mandatory Brining for turkey breasts is a must. Smoke low and slow Meat starts to lose water very rapidly at F internal. Baste After the meat has absorbed enough smoke, baste it with the buttery juices. Smoked Turkey Breast. Prep Time: 20 minutes. Cook Time: 4 hours.

Brining: 4 hours. Servings: 4 servings. Author: Victor. Instructions Bring 2 cups of water to boil in a small pan. Add the salt, sugar and Instacure and stir to dissolve. Add the rest of the ingredients and remove from heat.

Cover and let cool, then mix with the rest of the water. To chill the brine faster, substitute some water for ice. Place the turkey breast in brine and keep refrigerated for hours. Remove the breast from brine and pat dry really well. Leave at room temperature for 30 minutes or so to dry further.

Meanwhile, pre-heat your smoker to F shoot for F - F range and get that good thin and blue smoke going. If not sure if the smoke is good, smell it - if it smells good then it's a good smoke. I highly recommend cherry wood as it gives the meat a beautiful color and a sweet smoky flavor.

I avoid apple wood as it gives barely any flavor or color. Add the broth to a large aluminum or foil baking dish, then arrange butter pats on the inside walls of the dish.

Carefully place the breast into the dish. Sprinkle with some paprika and cayenne pepper. Place the dish on the smoker over indirect heat and smoke for about hours, depending on the temperature and the size of the breast, until internal temperature hits F.

When done, remove the breast from the smoker and let rest for 5 minutes before slicing and serving. Make sure it is Cure 1, not 2. Cure 2 is used for making dry cured meats and sausages, like salami, sopressata and similar. Related Articles. Smoked Kielbasa Lisiecka October 21, Andouille Sausage October 7, Smoked Baby Back Ribs May 13, Smoked Whole Chicken May 13, Smoked Pork Chops May 12, How to Make Summer Sausage January 26,

Diamonds smoking a turkey breast