SMOKED TURKEY BREAST RECIPE | SIP BITE GO
My tasty smoked turkey breast without brine recipe is easy to make and it turns out super juicy. Today you'll learn how to smoke turkey breast (3-4 LB boneless or bone-in) on the Traeger Pellet Grill, Green Egg, or whatever you're using. Let's smoke turkey!
Provided by Jenna Passaro
Categories Entree Main Course
Time 2h55m
Number Of Ingredients 11
Steps:
- Preheat the Traeger grill or whatever smoked you're using to 225 degrees F. Make sure there are enough pellet wood chips in the smoker to last a few hours and you have a drip pan in place. In this demo, the Traeger wood pellet blend was used, but Maple, Hickory, and Cherry pellet wood chunks are good options, too.
- Make the smoked turkey breast poultry seasoning. In a small bowl, combine all the ingredients for the poultry seasoning (onion powder, garlic powder, rosemary, thyme, sage, paprika, red pepper flakes, salt, and black pepper). Set aside.
- Place turkey breast on a work surface and pat turkey breast dry with paper towels. Coat all over with melted butter by using your hands to massage the butter into the turkey breast.
- Season the turkey with the poultry seasoning (use as much as desired - in this Traeger demo, all of the seasoning was used). Use your hands to massage the seasonings into the turkey breast.
- Place your turkey breast on the smoker grill grate and cook for 40 - 45 minutes per pound, until the internal temp reaches 160°F. You may find that some recipes say 30 minutes a pound will work, but I have found that is not enough time at 225°F.
- The exact smoked turkey breast time will vary based on how large of a turkey you're smoking. Use an instant read thermometer to verify when your turkey does reach an internal temperature of 160-165°F (note: 165°F is the official safe temperature, removing it at 160°F in theory allows time for the turkey to keep cooking up to temperature). Remove from heat.
- Wait at least 20-30 minutes before slicing so the juices can settle. You can cover the turkey breast with tin foil to keep it warm and leave it out at room temperature.
Nutrition Facts : Calories 397 kcal, Carbohydrate 1 g, Protein 73 g, Fat 11 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 199 mg, Sodium 1043 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 5 g, ServingSize 1 serving
SMOKED WHOLE TURKEY BREAST
Great as a main dish, with some yummy sides, or thinly sliced as a sandwich filling, this smoked whole turkey breast is sure to please. Use an electric or thermostatically controlled smoker to keep the roasting temperature a constant 225 degrees F. Refrigerate any leftovers.
Provided by Bibi
Time 4h35m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat a smoker to 350 degrees F (175 degrees C). Drain wood chips and place in smoker chip pan. Add water according to manufacturer recommendations.
- Unwrap turkey breast and pat dry with paper towels.
- Combine butter, salt, steak seasoning, smoked paprika, onion powder, and black pepper in a bowl to create a seasoned butter.
- Gently separate skin from muscle of the turkey breast and rub seasoned butter between the skin and the muscle, keeping the skin intact. Use about 1/4 of the seasoned butter on each side, and rub the remaining seasoned butter all over the outside of the turkey breast.
- Place prepared turkey breast directly on a smoker rack, and place the disposable drip pan on the rack below, if recommended by the manufacturer. The drip pan should not rest on the chip pan or the water pan.
- Close and secure the smoker, lower thermostat to 225 degrees F (105 degrees C), and smoke 3 1/2 to 4 hours, adding wood chips and water as needed.
- Use a meat thermometer to check internal temperature. Smoke until turkey registers 155 to 161 degrees F (68 degrees C to 71 degrees C). Wrap turkey breast in heavy-duty aluminum foil, then wrap in several layers of thick towels, and allow to rest for about 45 minutes. The residual heat will finish cooking the turkey breast to a safe temperature of 165 degrees F (74 degrees F).
- Slice and serve warm.
Nutrition Facts : Calories 610.4 calories, Carbohydrate 0.4 g, Cholesterol 366.2 mg, Fat 6.1 g, Fiber 0.1 g, Protein 130 g, SaturatedFat 2.9 g, Sodium 819.9 mg, Sugar 0.1 g
SMOKED TURKEY
Provided by Chef Tim Love : Shows : Food Network
Time 7h15m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Make the brine: Combine 1 cup salt, the red pepper flakes, garlic, jalapenos and 2 quarts hot water in a large bucket or pot, stirring to dissolve the salt. Add the turkey, breast-side down, then add enough cold water so the turkey is fully submerged. Cover and refrigerate 12 hours. Drain the turkey, rinse and pat dry.
- Soak 2 large bags each mesquite and applewood chips in water, 1 hour. Meanwhile, make the spice blend: Combine the chili powder, coriander, cumin, brown sugar, garlic powder, rosemary, thyme, 1 tablespoon salt and 2 teaspoons pepper in a bowl. Loosen the skin of the turkey breast with your fingers, then rub the mayonnaise under the skin. Rub the spice blend all over the outside of the bird. Place the turkey, breast-side up, in a large disposable roasting pan. Lay three-quarters of the bacon over the breast, overlapping the slices, and secure in several spots with toothpicks. Wrap the legs with the remaining bacon, securing it with toothpicks.
- Drain the wood chips. Prepare a smoker according to the manufacturer's instructions, using the soaked wood chips; preheat to 210 degrees F. (Or use a grill and put the wood chips in a smoker box under the grates; preheat to low.) Put the turkey in the disposable pan on the smoker or grill grates; cover and cook 6 to 7 hours, or until a thermometer inserted into the thickest part of the thigh registers 190 degrees F. Add a few handfuls of soaked wood chips every hour to maintain the smoke. If the bacon is browning too quickly, loosely cover the turkey with foil.
- Transfer the turkey to a cutting board and let rest 30 minutes. Remove the bacon and carve the turkey. Chop the bacon and sprinkle on top, if desired.
SMOKED WHOLE TURKEY
To ensure the skin stays crisp when smoking a turkey, give it a light brush of oil, skip any basting that could introduce unwanted moisture and cook at a slightly higher temperature than you normally would for a fattier cut of meat, like brisket or pork shoulder. Giving the bottom of the turkey a few minutes over direct heat at the end makes sure those joints around the legs and bottom of the wings are fully cooked without drying out the breast meat.
Provided by Food Network Kitchen
Categories main-dish
Time 5h
Yield 8 servings
Number Of Ingredients 7
Steps:
- Pat the turkey dry. Put 2 tablespoons salt, 2 teaspoons pepper, the sugar, paprika, rosemary and orange zest in a food processor and pulse until combined. Carefully loosen the skin from the breast and legs with your fingers; rub the salt mixture under the skin, inside the cavity and all over the turkey. Let stand at room temperature while you prepare the grill, 30 to 60 minutes.
- Soak 2 to 3 cups apple, cherry and/or pecan wood chips in water for at least 30 minutes; drain. Heat a grill to 325˚ F to 350˚ F and prepare for indirect cooking: On a charcoal grill, bank the coals to the sides of the grill; on a gas grill, turn off half the burners. Place a large drip pan under the grates on the cooler side of the grill.
- Gently drizzle and pat the vegetable oil all over the turkey. If using a charcoal grill, scatter about half of the wood chips over the coals; for a gas grill, fill a smoker box with the wood chips and use according to the manufacturer's directions. When the wood chips start to smoke, place the turkey, breast-side up, over indirect heat so that the legs are closest to direct heat.
- Cover the grill and smoke the turkey until a meat thermometer inserted into the thickest part of the thigh registers 165˚ F, 3 to 4 hours, adding the remaining wood chips to the grill about halfway through; add more charcoal or adjust the vents as needed to maintain the temperature.
- Carefully move the turkey to direct heat and grill, uncovered, until the bottom of the turkey crisps up a bit, 5 to 10 minutes. Remove the turkey to a cutting board and let rest 30 to 45 minutes before carving.
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
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
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