Hickory Smoked Turkey Breast Food

HICKORY SMOKED TURKEY BREAST

Steps:

• Preheat a smoker to 275 degrees F (135 degrees C). Add hickory chips according to manufacturer's instructions.
• Combine chicken broth, melted butter, salt, and poultry seasoning in a small bowl. Inject the solution evenly throughout the breast.
• Melt remaining 2 tablespoons of butter in a small dish. Brush evenly over the breast.
• Combine salt, paprika, garlic powder, onion powder, and black pepper in a small bowl. Sprinkle the rub over the entire breast, making sure to coat all sides evenly.
• Place breast in the preheated smoker and smoke for 3 hours or until internal temperature reaches 160 degrees F (71 degrees C). Remove from smoker and let rest for 20 minutes.

BRINED HICKORY-SMOKED TURKEY BREAST

Steps:

• Combine all the ingredients of the brine solution, in a large bowl. Whisk the solution until all of the salt dissolves.
• Place the breast into a 1 to 2-gallon size zip-top bag. Pour the brine solution over the meat. Make sure the meat is submerged completely. If you do not have enough to cover the meat, then make another batch.
• Seal the bag squeezing as much air out of the bag as possible. Place the bag inside a bowl (to ensure no messy leaks inside the refrigerator).
• Refrigerate and brine for 1 hour per pound of meat, but no longer than 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.
• Remove the turkey breast from the brine solution and rinse it under cold water. Pat the skin dry with paper towels.
• Place the turkey breast-side up onto the smoker over the water pan.
• Plan on smoking the turkey breast for about 30 minutes per pound at 250 degrees F.
• Place turkey breasts in the smoker with 1 to 2 hickory chunks on top of the hot coals. 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. Resist the temptation to open the lid unless you need to add more charcoal or wood to maintain temperature and smoke.
• 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.
• The carryover heat will finish cooking the meat.
• Remove the turkey breast from the smoker and transfer it to a carving board. Allow the turkey breast to rest tented with foil for at least 10 to 15 minutes before slicing.

HICKORY TURKEY

Steps:

• In a stockpot, bring the first 12 ingredients to a boil. Cook and stir until sugar and salt are dissolved. Remove from the heat; cool to room temperature., Remove giblets from turkey; discard. Place a turkey-size oven roasting bag inside a second roasting bag; add turkey. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bags and turn to coat. Place in a roasting pan. Refrigerate for 18-24 hours, turning occasionally., Prepare grill for indirect heat, using a drip pan. Add wood chips to grill according to manufacturer's directions. Drain turkey and discard brine. Rinse turkey under cold water; pat dry. Place the onion, orange and garlic inside cavity. Tuck wings under turkey; tie drumsticks together. Combine oils; rub over skin., Place turkey over the drip pan. Grill, covered, over indirect medium heat for 1 hour. Tent turkey with foil; grill 1-2 hours longer or until a thermometer inserted in thickest part of thigh reads 170°-175°. Cover and let stand for 20 minutes before carving.