The bacon traps moisture and gives the turkey an absolutely amazing flavor. Since the point of making a turkey breast is to go for simple. Unsubscribe at any time. Morton's salt has a great recipe I have followed closely and intend to do again this year. 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. https://ohsodelicioso.com/the-best-smoked-turkey-breast-recipe 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. Be sure to spread it evenly on the sides too. We use DRY brine. If you pull the turkey breast from the smoker at 160F internal the temperature will continue rising to 165F. Start checking the internal temperature at 3 hours. Add more pecan wood as needed. A wet brine adds amazing flavor and moisture. 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. All opinions are 100% mine. Slice turkey and serve with a side of gravy and cranberry sauce, if desired. And if you prefer white meat, you've got it made, since the breast is 100% white. Let’s explore this just a bit more. The turkey breast is removed from the grill an hour and 45 minutes after grilling began. https://blog.cavetools.com/best-brine-recipe-for-smoked-turkey You guys probably made Traeger Chicken for your very first recipe on your grill. This will let the juices redistribute and bring the turkey to a temperature approximately 165 degrees Fahrenheit. This simple smoked turkey breast recipe is so easy to do. 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. (Check on turkey after 2 hours. Your email address will not be published. We got our Traeger Electric Smoker several months ago and we LOVE it. Then slice and enjoy that juicy smoked turkey breast… Place the turkey directly on the grill, breast up. 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. But boy oh boy,  there are other things you can do to make this turkey breast so much better. Cooking a whole, bone-in smoked turkey breast is a great option if you don't want to smoke a whole turkey. 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. How to Brine a Turkey. You can make this for kickass sandwiches, you can make this as a low calorie, low carb protein. Melt in your Mouth Monday Recipe Blog Hop #384, […] Smoked Turkey Breast from Don’t Sweat the Recipe […]. Tent a loose piece of foil over it and let it rest for 10-15 minutes before … How long to smoke a turkey breast: The length of time it takes to smoke a turkey breast depends on several variables. Weigh the turkey down with a plate or bowl if it floats. Seal it in plastic wrap and refrigerate for two days on a platter, as there will be released juices. Remove giblets and next from turkey; reserve for other uses. We also recommend that you choose the right wood or pellets for your smoked turkey. How to brine a turkey: 1. Cover with smoked lid; smoke 6 to 7 hours, refilling ... 28 servings. It appears to be nicely browned from the heat and peach wood smoke. A 15 pound turkey would brine for 15 hours. When the turkey is thawed prepare your brine. Tent it in foil (just throw some foil over it) and allow it rest for about 15-20 minutes. It's easier, nearly as effective at helping … 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. Turn your turkey breast and wrap 3 slices of bacon around the turkey going the other direction. Smoke for approximately 3 hours until the internal temperature reaches 160 degrees Fahrenheit. *** For the crispiest skin, on the third day, remove the turkey from the plastic wrap. You can brine the turkey in basically any mixture you want. There should be no salt visible on the surface and the skin should be moist but not wet. Most everyone does and for very good reason. Brine your turkey in a wet brine for 1 hour per pound of turkey. Last summer we got a Traeger grill. Use 3 strips of bacon and wrap it around the middle of the turkey breast. Smoked Turkey Breast Brine. Place your turkey breast on the grill grate and insert the temperature probe into the center of the thickest part. Fire your smoker at 155 degrees F. Cook the turkey for 2 hours, then raise the temperature to 185–200 and cook the turkey until the deepest part of the meat reaches an internal temperature of 160 degrees. This is something you could make for all your friends and family and basically blow their socks off. Remove breasts by cutting along the breastbone. Honestly though, this turkey tastes incredible on it’s own! 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