If you are making smoked turkey breast on a Traeger or other pellet grill, you will want to use pellets made from one of these woods. If you are smoking on a kettle grill or a kamado style grill like the Big Green Egg you will also want to use chunks.Īvoid wood chips which tend to burn too quickly unless you are using a gas grill with a smoker box. I use a Weber Smokey Mountain cooker which is a charcoal smoker, so I use wood chunks for smoking. For a richer flavor Pecan is a good choice.Īvoid stronger flavored wood like hickory or mesquite for turkey that will overpower the mild meat. Cherry is another good choice but is more aggressive than apple. I prefer a mild sweet fruit wood like applewood for smoked turkey. Then sprinkle the rub evenly over all sides of the turkey to coat. Optional: For a sweeter rub add in 1 tablespoon of brown sugar.Ĭoat the top side of the turkey with 1 tablespoon of olive oil.Optional: For a spicier rub replace the paprika with chili powder and add ½ teaspoon cayenne pepper.1 Tablespoon of Kosher salt ( Omit if brining).I like to keep my rub for smoked turkey pretty simple, but I've also listed some options below to customize it to your taste. Change out the water every 30 minutes until thawed, around 3 hours. If you need to speedup the process, submerge the turkey, still in the original wrapping, in a sink or cooler full of cold water. Then set in the refrigerator for 1 to 2 days to thaw. If your turkey breast is frozen, and time allows, place the turkey in its original packaging on a rack in a roasting pan or rimmed baking sheet. Avoid the small packaged boneless turkey breast roasts. Just adjust the cooking time accordingly. I've provided more detail on that towards the bottom of the post.įor a smaller crowd use a 2 to 3 pound bone-in half turkey breast. If you do want to brine or inject your turkey breast make sure to pick an untreated turkey breast. My turkey breast was pre-treated with a salt solution so I did not brine or inject the turkey. They will generally range from 5 to 7 pounds. These are typically shrink wrapped in plastic and sold frozen alongside whole turkeys. This includes both breasts with the rib meat and a bit of the wing meat. Look for a whole bone-in, skin-on turkey breast. The bones will provide a buffer to help keep the meat on the underside of the turkey from drying out, resulting in a juicier end product. What kind of turkey breast to buyįor this smoked turkey breast recipe I recommend using a bone-in cut. Also it only takes around 3 to 3½ hours to smoke a bone in turkey breast, nearly half the time of a full sized turkey. A typical whole breast will feed 6-8 people with all white meat, which most people prefer. This juicy and flavorful smoked turkey breast is perfect for something a little different at your next holiday meal but you don't have to wait, it's delicious year round! Jump to:Ī smoked turkey breast is a great option for a Thanksgiving or Christmas meal for a smaller crowd.
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