SMOKED & SEASONED TURKEY BREAST
No smoker or gas grill needed for this smoked turkey, a charcoal grill is all you need to get the smoky flavor.
Provided by KittyKitty
Categories Turkey Breasts
Time 3h20m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Split turkey breastbone so it will lie flat on grill.
- Combine 1 teaspoons seasoned salt and crushed red pepper; sprinkle mixture over underside of turkey breast.
- Combine 1 tbls. seasoned salt, basil, and paprika; sprinkle over top of turkey breast.
- Coat both sides of turkey breast with cooking spray.
- Prepare charcoal fire in one end of grill; let burn 15 to 20 minutes.
- Soak hickory chips in water at lease 15 minutes; place chips on coals.
- Place turkey breast on end of grill opposite coals; close grill hood.
- Cook 2 1/2 to 3 hours or until a meat thermometer inserted in thickest part reads 170°F
- Let stand 10 minutes before serving.
Nutrition Facts : Calories 297.7, Fat 13.3, SaturatedFat 3.6, Cholesterol 122.8, Sodium 111.7, Carbohydrate 0.2, Fiber 0.1, Sugar 0.1, Protein 41.4
HICKORY SMOKED TURKEY BREAST
The butter in the injection and rub guarantees a tender and juicy bird. Simple ingredients with great results.
Provided by Soup Loving Nicole
Categories Meat and Poultry Recipes Turkey Breasts
Time 3h40m
Yield 10
Number Of Ingredients 11
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.
Nutrition Facts : Calories 665.7 calories, Carbohydrate 0.9 g, Cholesterol 256.7 mg, Fat 30.5 g, Fiber 0.3 g, Protein 91.1 g, SaturatedFat 11 g, Sodium 848.3 mg, Sugar 0.3 g
HICKORY TURKEY
With a delicious hickory-smoked flavor, this grilled turkey brings a southern twist to the Thanksgiving table-Kim Russell, North Wales, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 2h45m
Yield 12 servings.
Number Of Ingredients 19
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.
Nutrition Facts : Calories 607 calories, Fat 31g fat (8g saturated fat), Cholesterol 245mg cholesterol, Sodium 235mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 73g protein.
SMOKED TURKEY BREAST
Make and share this Smoked Turkey Breast recipe from Food.com.
Provided by ratherbeswimmin
Categories Very Low Carbs
Time 5h20m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Soak wood chips in water 12 hours.
- Combine salt and the next 3 ingredients; rub mixture over turkey breast.
- Prepare smoker by following manufacturer's directions, bringing internal temperature to 225° to 250°; maintain temperature for 15-20 minutes.
- Drain wood chunks, and place on coals.
- Place turkey on upper cooking grate; cover with smoker lid.
- Smoke turkey, maintaining temperature inside smoker between 225° and 250°, for 5 hours or until a meat thermometer inserted into the thickest portion is 170°; let stand 10 minutes before slicing.
Nutrition Facts : Calories 603.5, Fat 26.7, SaturatedFat 7.3, Cholesterol 245.7, Sodium 1387.2, Carbohydrate 2.3, Fiber 0.7, Sugar 0.1, Protein 83.2
BRINED HICKORY-SMOKED TURKEY BREAST
Try this recipe for brined hickory-smoked turkey breast this holiday season or if you're just looking for some amazing sandwich meat!
Provided by David & Debbie Spivey
Categories Main Course
Time 3h30m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 464 kcal, Carbohydrate 20 g, Protein 82 g, Fat 7 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 204 mg, Sodium 5529 mg, Fiber 1 g, Sugar 16 g, UnsaturatedFat 4 g, ServingSize 1 serving
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- Remove giblets and neck from turkey; reserve for other uses, if desired. Rinse turkey thoroughly with cold water, and pat dry.
- Add water to a large stockpot, filling half full; stir in maple syrup, bourbon, and pickling spice. Add turkey and, if needed, additional water to cover. Cover and chill turkey 2 days.
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- In a bowl, stir together the Worcestershire sauce, butter or margarine, lemon juice, oregano or dillweed, seasoned salt, and pepper; set aside.
- Remove skin from turkey breast, if you like. Place turkey breast, bone side down, on a rack in a roasting pan. Insert a meat thermometer into thickest part of turkey breast without touching bone.
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- Remove and discard leg truss from turkey. Pull off and discard lumps of fat. Remove giblets and neck (reserve for other uses). Rinse bird well.
- In a bowl or pan (at least 12 to 14 qt.), combine 3 quarts water, brown sugar, salt, garlic, peppercorns, and bay leaves. Stir until sugar and salt are dissolved. Add turkey, cover, and chill for 2 hours, turning bird over occasionally.
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