Smoked Turkey Breast Brine Food

HONEY BRINED SMOKED TURKEY

Steps:

• Combine the hot water and the salt in a 54-quart cooler. Stir until the salt dissolves. Stir in the vegetable broth and the honey. Add the ice and stir. Place the turkey in the brine, breast side up, and cover with cooler lid.. Brine overnight, up to 12 hours.
• Remove the turkey from the brine and dry thoroughly. Rub the bird thoroughly with the vegetable oil.
• Heat the grill to 400 degrees F.
• Using a double thickness of heavy-duty aluminum foil, build a smoke bomb. Place a cup of hickory wood chips in the center of the foil and gather up the edges, making a small pouch. Leave the pouch open at the top. Set this directly on the charcoal or on the metal bar over the gas flame. Set the turkey over indirect heat, insert a probe thermometer into the thickest part of the breast meat, and set the alarm for 160 degrees F. Close the lid and cook for 1 hour.
• After 1 hour check the bird; if the skin is golden brown, cover with aluminum foil and continue cooking. Also, after 1 hour, replace wood chips with second cup.
• Once the bird reaches 160 degrees F, remove from grill, cover with aluminum foil, and allow to rest for 1 hour. Carve and serve.

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.

SMOKED TURKEY BREAST

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.

OUT OF THIS WORLD TURKEY BRINE

Steps:

• In a food-grade large bucket or container large enough to hold your turkey, mix together the water, salt, garlic, pepper, Worcestershire sauce and brown sugar. Store in a refrigerator, and soak turkey for 2 days before smoking or roasting.

HONEY BRINED SMOKED TURKEY

Steps:

• Combine the hot water and the salt in a 54-quart cooler. Stir until the salt dissolves. Stir in the vegetable broth and the honey. Add the ice and stir. Place the turkey in the brine, breast side up, and cover with cooler lid. Brine overnight, up to 12 hours.
• Remove the turkey from the brine and dry thoroughly. Rub the bird thoroughly with the vegetable oil.
• Heat the grill to 400 degrees F.
• Using a double thickness of heavy-duty aluminum foil, build a smoke bomb. Place a cup of hickory wood chips in the center of the foil and gather up the edges, making a small pouch. Leave the pouch open at the top. Set this directly on the charcoal or on the metal bar over the gas flame. Set the turkey over indirect heat, insert a probe thermometer into the thickest part of the breast meat, and set the alarm for 160 degrees F. Close the lid and cook for 1 hour.
• After 1 hour check the bird; if the skin is golden brown, cover with aluminum foil and continue cooking. Also, after 1 hour, replace wood chips with second cup.
• Once the bird reaches 160 degrees F, remove from grill, cover with aluminum foil, and allow to rest for 1 hour. Carve and serve.
• Recipe Summary.
• Difficulty: Easy
• Prep Time: 15 minutes
• Inactive Prep Time: 13 minutes
• Cook Time: 4 hours
• Yield: 10 to 12 servings.

BRINED SMOKED TURKEY

Steps:

• Mix salt, brown sugar, vegetable stock, apple cider vinegar, pickling spice, onion, carrot, peppercorns and bay leaves in a stockpot and bring to a boil until sugar and salt is well dissolved. Remove from heat and cool. In large pot or ice chest, add stockpot mixture to ice and cold water. Submerge turkey. Brine for 4 to 6 hours.
• Remove turkey from brine and dry well. Combine Worcestershire sauce and kitchen bouquet browning sauce together and brush on skin of turkey. Rub salt, pepper and paprika onto turkey skin. Stuff inside of turkey with orange quarters and tie legs together.
• Smoke turkey in smoker set to 250 degrees for about 7 hours. Checking internal temperature to be 170 degrees. Remove and let rest for 45 minutes.

SMOKED TURKEY BREAST

Steps:

• In a large pan, add warm water and kosher salt. Mix with a whisk until salt has dissolved.
• Squeeze lemon into salt solution and add lemon rinds, rosemary and peppercorns. Mix well.
• Place turkey breast into brine, cover and refrigerator for 1 to 4 hours.
• Remove turkey breast from brine into a colander and drain well. Discard brine.
• Pat turkey dry with paper towels and place on a rimmed baking sheet.
• Using poultry shears, cut down both sides of the backbone to remove it.
• With a sharp knife, score the breast bone, but do not cut through the breast meat.
• Pull the sides of the turkey breast apart, turn over on the baking sheet, pressing hands down to flatten the turkey breast.
• Mix melted butter and add green chile powder, granulated garlic, ground rosemary, smoked paprika and dry mustard.
• Using an injector, inject butter mixture into turkey breast and under skin.
• Sprinkle with dry rub all over.
• Prepare a grill fire to about 325° using pecan or hickory for smoke flavor.
• Place turkey over indirect fire and cook with the grill closed.
• Cook about 11/2 hours to 2 hours until internal temperature, near the bone reaches 165°.
• Remove from grill and rest 15 minutes before slicing.
• Using a sharp knife, slice the breast meat away from the bone in two pieces.
• Slice thin as needed and serve immediately.

SPICE-RUBBED BUTTERFLIED SMOKED TURKEY RECIPE

Steps:

• At least 1 day and up to 3 days before cooking, remove the backbone from the turkey by cutting down either side of the spine with a pair of heavy-duty poultry shears. If necessary, use a cleaver or a heavy chef's knife to cut through the joints where the thigh meets the backbone. Alternatively, ask your butcher to butterfly your bird for you.
• Remove the wishbone by lifting the skin above the breast near the neck opening and locating the Y-shaped bone with your fingertip. Using a sharp paring knife, cut along the top and bottom of both halves of the bone. Slip your finger behind the bone, pull it out, and discard or save for gravy or stock.
• Lay the bird flat on a cutting board with its legs splayed out. Press down firmly on the breast to crack the bone so the turkey lies flat. Rub the skin all over with oil. Combine salt, paprika, smoked paprika, black pepper, mustard seed, coriander, cumin, cayenne, garlic powder, onion powder, sage, brown sugar, and baking powder in a small bowl and mix until homogeneous. Rub mixture over entire surface of turkey, coating it thoroughly. Transfer turkey to a wire rack set in a rimmed baking sheet, cover loosely with plastic wrap, and refrigerate at least overnight and up to 3 days.
• When ready to cook, light one half chimney of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Place the turkey on the cooler side of the grill with the legs facing toward the coals. Add 4 wood chunks. Cover grill with lid vents directly over the turkey. Close bottom and top vents halfway.
• Cook turkey, adjusting vents to maintain a temperature between 225 and 275°F (105 to 135°C), adding fresh wood chunks every half hour and fresh coals a dozen at a time as necessary to maintain temperature. Cook until a probe thermometer inserted into the coolest part of the breast registers 150°F (66°C) and the legs register at least 165°F (74°C), 2 1/2 to 3 1/2 hours. Remove turkey from grill, let rest 15 minutes, carve, and serve.

SMOKED TURKEY BREAST

Steps:

• Dry the turkey breast: Remove the turkey from the brine and place it on a wire rack set over a baking sheet. With a paper towel, remove any residual salt and brine ingredients from the turkey. Discard the brine. Place the turkey in the refrigerator uncovered for 24 hours. This will help the skin to dry out and crisp when smoked.