This Mama Cooks! Place the turkey breast in the brine and position a heavy plate over it to keep it submerged. If it doesn’t, find a smaller pot. 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. Remove pot from heat, stir in ice. The next day, take it out of the brine and pat dry. https://www.traegergrills.com/recipes/doughty-turkey-breast If you do not have enough to cover the meat, then make another batch. Make sure the … If you can’t find Holland House Sake Cooking Wine, you could use another brand of cooking sake in this turkey breast recipe. MEATER Plus Long Range Smart Wireless Meat Thermometer. There should be no salt in the spoon. It is easy to follow and perfect for small gatherings, using only a handful of ingredients. Brining can make all the difference in the world in regards to how the turkey will … Cover and place in the refrigerator for 1 hour. Learn how your comment data is processed. Brine the turkey in the refrigerator or an ice-filled cooler for 12 to 24 hours. Smoke until the turkey breast has an internal temperature of 160 to 165 degrees F, about 2 to 3 hours for a 5-pound turkey breast. What I love about this smoked turkey brine recipe is that all you need is a 12-quart covered stockpot to make the brine and brine the turkey in. Don’t brine a turkey for much longer than 18-24 hours maximum as the turkey … Place the lid on the pot and chill in the refrigerator for 5 to 12 hours. Brown sugar would also do in a pinch. 4 To brine the turkey: Rinse the turkey inside and out. Place turkey breasts in the smoker with 1 to 2 hickory chunks on top of the hot coals. Remove turkey from brine, and pat dry with paper towels. I love this recipe because it is so easy to put together and it comes out perfect every time! Give our easy smoked turkey brine a try and taste how brining a turkey can make all the difference. Preheat the grill or smoker for indirect cooking at 250 degrees F. Fill a pan with warm water and place it below where the turkey will sit on the grate above. Nestle the sliced apple and onion in the brine around your turkey. Cover and chill in the refrigerator for 5 to 12 hours. You can brine and smoke a turkey for summer barbecues and use this brining and smoked turkey recipe to make hot turkey sandwiches for a football watching party during the Big Game! That’s not to say it isn’t good warm off the smoker, but there’s just something amazing about smoked turkey the day after the smoke. Instead, he allowed the turkey breast to smoke for 1 hour then periodically checked the temperature of the turkey breast every 30 minutes thereafter with his. You'll be surprised that it's so easy to learn how to brine and smoke a turkey breast! You can brine the turkey in basically any mixture you want. A day late and a dollar short , but just in time for NEXT Thanksgiving! Brine the turkey in the fridge for about 4 hours. We highly recommend this recipe for brined hickory-smoked turkey breast. Happy Day After Thanksgiving! Prepare a charcoal or … Rinse the turkey breast halves and add them to the brine, then add enough water to cover the turkey breast halves completely. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Required fields are marked *. Bring cider, cooking wine, and next 8 ingredients to a boil in a large stockpot over medium-high heat. 4. David usually uses a, probe thermometer, but since he had other meat on the smoker that day it was unavailable. Large, lean pieces of meat like turkey are susceptible to drying out. Smoke or grill (or bake) until breast reaches 165 degrees F. Aim for a lower … 4 to 6 pound turkey breast – thawed according to package instructions, if frozen. For easier mixing, boil the liquids ahead of time and dissolve in the salt and sugar while still hot with … Ensure the brine has completely cooled before adding Turkey breast. Originally posted on November 21, 2013. ● How to prepare and cook a spatchcock or butterflied turkey, ● Smoked Turkey Brine Recipe with Smoked Turkey Rub. On a Diet® is a registered trademark. (This recipe is also a terrific way to use up leftover turkey slices.). If you’re cooking a full-sized smoked turkey, you may want to also cook up this recipe for smoked turkey so you have plenty of meat leftover for sandwiches and leftover dishes like: In my opinion, you can never have too much leftover smoked turkey meat! Finally, you can use boneless or bone in turkey. Remove the turkey breast from the smoker and transfer it to a carving board. It’s truly a one-pot recipe. My husband and I liked it so much that I may forget about making Smoked Beer Can Chicken ever again. Whisk the solution until all of the salt dissolves. A turkey breast can be smoked on any type of grill or smoker as long as you cook it over indirect heat and maintain a constant temperature. I like the bone in kind of turkey, because you can then use the carcass to make stock in your slow cooker. Place turkey low in the smoker and cook for a total time of 3 to 3 1/2 hours or until a meat thermometer inserted into the thickest portion of the breast registers 165 to 170 degrees F. 4. Resist the temptation to open the lid unless you need to add more charcoal or wood to maintain temperature and smoke. This way the juice and flavor stays in the sliced smoked turkey breast. Press all of the air out of the bag and zip it up tight. (Brine should mostly cover turkey. Give this recipe a star rating, leave a comment below and share pictures of your food with us on Instagram, Facebook or Twitter! Reduce heat and simmer for 5 minutes until salt and sorghum are dissolved. 5. Your email address will not be published. Place turkey in the brine. When the brining is complete, rinse the turkey breasts … Remove the turkey breast from the brine solution and rinse it under cold water. 1, Notify me of followup comments via e-mail. Yield: 4-5 servings Time: 45-55 minutes cooking, plus 24 hours to brine and 2 hours total resting time. Tip: Using a glass bowl helps you see whether or not the salt dissolves. I like using cherry or apple when cooking poultry. (If it's not covered, place the turkey breast and brine in a smaller pot.). Cover the pot and place in the refrigerator for an hour to let the turkey brine cool down. Close the lid and smoke the turkey, keeping a close watch on the smoker to ensure it stays as close to 250 degrees F as possible. If it does give this recipe a star rating and comment below! Hey! Mix with fingers to break up any clumps. Turkey: Finally, don’t forget to buy a few extra turkey breasts while they’re on sale. Place the smoked breast on a cutting board. Did you try this recipe? Whether you eat it warm or cold, we hope this delicious brined hickory-smoked turkey breast will make an appearance at your small holiday gatherings this season! I am the author and photographer here at The Mountain Kitchen, where I share delicious homemade recipes using clean food ingredients, and stories about mountain life. Remove the turkey from the brine. Then slow-smoked at a low temperature until it’s tender and juicy at a done temperature of 165 degrees F. You may notice that we did not put a rub on this chicken before smoking. Combine brown sugar, paprika, onion flakes, garlic flakes, oregano and black pepper in a bowl. Please double-check with your preferred nutritional app for the most accurate information. Seal the bag squeezing as much air out of the bag as possible. Brine your turkey breast the night before. Brine your turkey in a wet brine for 1 hour per pound of turkey. Don’t forget to make a batch of Sara Moulton’s Best Make-Ahead Turkey Gravy Recipe, too! Ingredients. 2 The hardest part will be waiting for it to cool. Meanwhile, remove turkey from the brine and rinse well, inside and out. All rights reserved. However, since my husband and I like turkey, I found that brining and smoking a turkey breast is just the perfect about of turkey for the two of us, including leftovers. Then have David throw it on the smoker alongside ribs and anything else he is smoking. probe thermometer and/or instant-read thermometer*, Double-Smoked Ham With Pineapple Bourbon Glaze, Grilled Brussels Sprouts with Bacon & BBQ Sauce. Copyright© 2020. Why dry brine a turkey? Place the turkey in the brine so it's covered in liquid. https://www.allrecipes.com/recipe/85839/out-of-this-world-turkey-brine Bring 4 cups of the water to a boil and add the salt, sugar, garlic, bay leaves, thyme, sage, rosemary … This turkey breast is bursting with smoky flavor, incredibly moist, and super tender too. 3. Remove the turkey breast from the brine. (All the ingredients are dairy and gluten free. Updated with new pictures and information. Bring to a boil over medium-high heat. Start the Traeger on Smoke with the lid open, about 4 to 5 minutes, until the fire is established. A brine for a turkey breast that's easy to make and delicious. Whether you smoke a turkey breast for Thanksgiving or looking for some amazing sandwich meat for a week’s worth of sandwiches. Plus there's no need to drag the brining cooler into the garage or out to the porch to keep the turkey cool. [Learn more about the Theromoworks thermometers David uses for smoking HERE]. Try this recipe for brined hickory-smoked turkey breast this holiday season or if you’re just looking for some amazing sandwich meat! In a large 8-quart stockpot, dissolve the salt in the hot water. Prepare your smoker bringing the internal temperature to 225 degrees F using your favorite type of wood chips. I remember a big party I had , very casual, on new year’s day, and I offered sandwiches of ham and smoked turkey, and people went nuts for it! Smoked Turkey Breast Brine. Made me wonder why not make brined turkey for smoking year-round instead of just for Easter, Thanksgiving, and Christmas? The Mountain Kitchen 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.com. 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. There is no extra cost to you for clicking! So I’ve created a special brine for turkey breast for smoking that will work if you’re just cooking or smoking a turkey breast or making an extra turkey breast along with a full-sized turkey. Serving size may not be accurate. Savory Dry Brined Turkey Breast. Love this. Inject Fruit Juice For Added Flavor Cover and refrigerate for at least 8 hours or up to 24 hours. Preheat the grill or smoker for indirect cooking at 250 degrees F. Fill a pan with warm water and place it below where the turkey will sit on the grate above. If the turkey still isn’t fully covered, you’ll need to turn it over in the brine about halfway through the process.) Smoked Turkey Breast is a winning choice for your Thanksgiving table or any dining occasion. Place the turkey breast-side up onto the smoker over the water pan. When making the brine, you should consider the following: Cooking wine and vinegar: To give my recipe for smoked turkey brine an Asian flare, I used Holland House Sake Cooking Wine, Nakano All Natural Rice Vinegar, and ginger in the brine. There are a lot of variables that can affect the outcome. This recipe works for smoking turkey breast in an electric smoker, on a grill, or in a ceramic smoker. Submerge into the cooled brine; add water until turkey is completely covered and all cavities are filled. Allow the turkey breast to rest tented with foil for at least 10 to 15 minutes before slicing. What’s nice is that if you have a smaller smoker like a Masterbuilt Electric Smoker or a smaller version of the Kamado Joe Grill, you don’t have to worry about a turkey breast being too big to fit. Stir around the edges to make sure liquids are combined. The Mountain Kitchen is a participant in the ThermoWorks Affiliate Program, an affiliate advertising program designed to provide a means for sites to earn commission by advertising and linking to ThermoWorks.com. The turkey will take on the flavoring of what you add to the brine. The water helps to stabilize the temperature inside the smoker. This turkey breast brine isn’t just for the holidays. Nutritional information is automatically calculated per the ingredients list. Pour the brine solution over the meat. Remove turkey from the smoker. 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 … (Brine should mostly cover turkey. Brining and smoking your Thanksgiving turkey, Gluten Free Cornbread Stuffing Recipe with Chorizo, Squash & Apples, Brussel Sprouts Salad with Cranberries Recipe, Crock-Pot Vegan Mashed Sweet Potatoes with Parsnips Recipe, Sara Moulton’s Best Make-Ahead Turkey Gravy Recipe, How to prepare and cook a spatchcock or butterflied turkey, Smoked Turkey Brine Recipe with Smoked Turkey Rub, How to prepare & cook a spatchcock or butterflied turkey. The reason I brine and smoke a turkey breast on Thanksgiving is that my kids hate turkey! Pour the brine solution over the meat. This in return will give you a crispy and golden-brown turkey once it’s nicely cooked. This site uses Akismet to reduce spam. Join our mailing list to receive the latest recipes! Whisk all ingredients for the brine in a bowl. Previous post Smoked Turkey Brine Recipe with Smoked Turkey Rub, Next post How to prepare & cook a spatchcock or butterflied turkey, Your email address will not be published. Make sure the meat is submerged completely. Remove the thawed turkey from the package and trim off any excess skin or flesh. The turkey meat was incredibly juicy, moist and tender, and unbelievably flavorful. 1 turkey breast, around 4-5 lbs. 1 month ago. Can you believe that? We have not smoked turkey for ages. Don’t forget to mention. Plus, the turkey breast doesn’t absorb enough of brine to make the turkey breast meat high in carbs.). With Turkey submerged in brine, cover the whole dish with foil and place in your fridge for 24-32 hours. You just need to make enough room in the refrigerator for the brining pot. You can find a recipe for a poultry rub HERE. For added flavor, add a few tablespoons of the dry rub mixture you plan to use for the turkey later on. Use a brine before smoking to help keep meat moist while cooking and to add flavor. Either one is fine to use. 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