Smoked Whole Turkey Breast Food
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 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 WHOLE TURKEY
Provided by Damaris Phillips
Categories main-dish
Time 18h50m
Yield 8 to 12 servings
Number Of Ingredients 11
Steps:
- Add 2 gallons water, the fine salt, molasses, sugar, Worcestershire, garlic, bay leaves and 1 tablespoon pepper to a large pot, and bring to a boil over high heat. Stir to dissolve the salt and sugar, and then remove from the heat. Cool the brine completely.
- Pour the brine into a large bucket and add the turkey, making sure it is completely submerged. Brine for 12 to 24 hours in the refrigerator.
- Pour the bourbon and 4 cups water over the wood chips and soak overnight.
- The next day, remove the turkey from the brine and pat dry with paper towels.
- Rub the turkey with the oil and sprinkle generously with salt and pepper. Load an electric smoker with the soaked wood chips and place the turkey inside. Set the smoker to 225 degrees F and smoke until the internal temperature is 160 to 165 degrees F, 5 to 6 hours.
- Rest the turkey for 20 minutes before carving.
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
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.
Nutrition Facts : Calories 714 kcal, Carbohydrate 8 g, Cholesterol 363 mg, Fiber 0 g, Protein 137 g, SaturatedFat 3 g, Sodium 2884 mg, Sugar 6 g, Fat 11 g, UnsaturatedFat 0 g
SMOKED WHOLE TURKEY
Steps:
- Remove the turkey from the fridge and allow to sit for 30 minutes to 1 hour before cooking.
- Meanwhile, prepare a charcoal grill or smoker for indirect heat, at approximately 275 degrees F. Sprinkle in wood chips (such as hickory, apple or pecan wood) that have soaked in cold water for at least 4 hours and up to 48 hours, and allow them to char before cooking.
- Place the turkey in a roasting pan fitted with a rack. Brush the entire turkey with the oil and season liberally with salt and pepper.
- Place the turkey in the grill or smoker and cook for 45 minutes.
- Meanwhile, mix together the chicken stock, honey and vinegar. Baste the turkey after cooking for 45 minutes. Repeat the basting every 45 minutes until the internal temperature of the thigh registers 165 degrees F and the breast registers 155 degrees F, about 3 1/2 to 4 1/2 hours, depending on the size of the bird.
- Remove the turkey to a large cutting board and let rest for at least 20 minutes before carving.
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- Bring 2 cups of water to boil in a small pan. Add the salt, sugar and Instacure and stir to dissolve. Add the rest of the ingredients and remove from heat. Cover and let cool, then mix with the rest of the water. To chill the brine faster, substitute some water for ice.
- Remove the breast from brine and pat dry really well. Leave at room temperature for 30 minutes or so to dry further.
- Meanwhile, pre-heat your smoker to 225F (shoot for 215F - 235F range) and get that good thin and blue smoke going. If not sure if the smoke is good, smell it - if it smells good then it's a good smoke. I highly recommend cherry wood as it gives the meat a beautiful color and a sweet smoky flavor. I avoid apple wood as it gives barely any flavor or color.
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From disheswithdad.com
4.8/5 (24)Total Time 3 hrs 40 minsCategory Main CourseCalories 275 per serving
- Combine salt, pepper, paprika, and garlic powder in a small bowl and stir to combine. Coat the turkey breast with the olive oil then sprinkle on the seasoning mixture.
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- Place 4 cups (1 quart) water, salt, shallot, garlic, lemon zest, thyme, sage, bay leaves and allspice berries in a large saucepan; bring to a boil. Remove from the heat and let cool to room temperature, about 1 hour.
- Pour the brine into a large bowl or clean tub; add the remaining 8 cups (2 quarts) water. Set turkey in the brine and refrigerate for 6 hours.
- About 20 minutes before you are ready to grill, preheat a gas grill with all burners lit to 300 degrees F or build a fire in a charcoal grill and let it burn down to low heat (about 300 degrees F).
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- Let the brine boil for a minute and then remove from the heat and let it come down to room temp.
- Add a cup of ice to a sealable container and then add the turkey breast and the brine. Make sure the breast is completely submerged. Place the container in the fridge.
- Brine the turkey breast for 6 hours. When you're ready to cook remove the breast from the brine and pat dry. Season the exterior of the breast with the remaining bbq rub.
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- Remove the skin of the thawed turkey. Should be able to just peel off. May need to cut some portions off.
- Place the turkey in a large resealable plastic bag. Place this in a large pot. This will help keep the turkey and brine from spilling.
- In a small saucepan add one cup of water and the salt. Stir while heating until the salt has completely dissolved. You do not need to heat to boiling, just until salt is dissolved.
- Pour the warm salt water over the turkey, into the bag. Add in the rest of the water, apple juice, sliced apples, lemons, rosemary sprigs, and whole black peppercorns.
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- We recommend that you rub the turkey prior to it going on the smoker. You could even do it 24-hours prior. I rubbed the turkey the morning before the turkey went on the smoker, then placed it back into the refrigerator until it was needed. To do this, simply wash the turkey well and pat dry. Mix rub ingredients together, making sure to break down in clumps of brown sugar. I used a mortar and pestle. It really wakes up the spices and breaks up any clumps.
- Smoking is a form of indirect cooking and usually takes place over a period of hours over low temperatures. Set up your smoker for what is called the burn-down method. To do this, fill the charcoal bed with unlit coals and add only a few lit coals to the very top. The coals on top slowly light the ones underneath and burn down slowly over time. If using a charcoal grill, set it up for an indirect heat technique with a drip pan filled with water directly underneath the meat to stabilize the temperature.
- When the smoker or grill is the ideal temperature range, you are ready to smoke, place the turkey breast on the hot grate over the drip pan, toss a hand full of the soaked wood chips and some dry wood chips onto the coals and cover the grill.
- Check the temperature of the grill every hour, staying as close to 250 degrees F as possible. Resist the temptation to open the lid. Only open the charcoal door or the lid if you need to add more charcoal or soaked wood chips to maintain temperature and smoke. After at least 4-hours, check the temperature of the meat to see where it is and get an idea of how much more time it will need to smoke.
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From cookprimalgourmet.com
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5/5 (6)Total Time 12 hrsCuisine AmericanCalories 72 per serving
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5/5 (6)Total Time 12 hrsCuisine AmericanCalories 72 per serving
- Begin by preparing the brine. Chop the Garlic (4 clove). Fill a deep plastic container with Water (6.5 liter) and mix in Sea Salt (250 gram), Whole Coriander Seeds (1 tablespoon), Black Peppercorns (1 tablespoon), Mustard Seeds (1 tablespoon), Fresh Thyme (1 tablespoon), Fresh Rosemary (1 tablespoon), Fresh Sage (1 tablespoon), garlic and Bay Leaf (6) until the salt dissolves.
- Place Whole Turkey (1) into the bin. Make sure the giblets are removed. Place it in the fridge for 6 to 12 hours.
- Remove turkey from the brine solution. Wipe off any excess spices, and let it sit for an hour to dry off and come to room temperature.
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From heygrillhey.com
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- Smoke the turkey. Remove the turkey breast from the marinade and place it directly on the grill grates. Close the lid and smoke at 225 degrees F for about 2 hours, or until the internal temperature reads 150 degrees F (whichever happens first.)
- Finish cooking. Increase the temperature of your smoker to around 500 degrees F. Continue to cook the turkey for 5-8 minutes per side or until the exterior is nice and caramelized and the internal temperature reaches 160 degrees F.
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Smoking just the breasts of a turkey is a fantastic way to cook that lean and tender muscle. There’s no mucking about with dark meat/lighte meat temperature differences, there’s just cooking one thing very well. Whether you want an easier way to do turkey at Thanksgiving or you just want a delicious dinner that will result in tasty leftover sandwiches, smoked turkey …
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HOW TO SMOKE A WHOLE TURKEY RECIPE | THE RECIPE CRITIC
Smoke: Next, place the turkey in the smoker and smoke for 30 minutes per pound. Put the meat thermometer into the thigh without touching the bone, or an about an inch into the thickest part of the breast. Smoke until the internal temperature is 165 degrees Fahrenheit.
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Preheat the smoker to within the 250-275°F (121-135°C) range. Cook to an internal temperature of 165ºF (74ºC) in the breast and 180ºF (82ºC) in the thigh. About 2/3 of the way done, cover the breast and wings with a loose piece of tin foil. When done, bring the smoked turkey inside. Rest for 20-30 minutes before serving.
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Smoking a whole turkey is the best way to feed a crowd with a bird that fits tradition but with more flavor than your classic oven-roasted turkey. A whole smoked turkey is exactly what it sounds like, a whole bird. You prepare the bird by removing the neck and giblets, tying the legs together, and tucking the wingtips. To maximize the flavor, brine the turkey (if it …
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5/5 (1)Category DinnerCuisine American, BBQ
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5/5 (1)Category DinnerCuisine American, BBQ
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Recipe Ingredients and Substitutions. Turkey — This Traeger Smoked Turkey Breast recipe calls for a 7 lb bone-in turkey breast. If using a smaller or larger turkey breast, you'll need to adjust the other ingredients. Tajin seasoning — Tajin seasoning is salty, lemony, and slightly spicy. If you don't have Tajin, you can double the amount of creole seasoning.
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From hildaskitchenblog.com
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Season the outside of the turkey with our seasoning. Smoke the turkey at 275 degrees, basting periodically with melted butter. This cook will take approximately 3 hours. The turkey will be done when the internal temperature reaches at least 165 in the thickest part of the breast. The dark meat will be a higher temperature and that is ok.
From meatchurch.com
From meatchurch.com
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Whether preparing turkeys whole, or dividing a turkey meat for many recipes. Whole turkeys provide great value to every kitchen. Waco Beef & Pork Processors: Grade A whole fresh and frozen turkey. For every table in Texas. For the holidays and year round. Caterers for special events. Family-style holiday restaurant menus. Commercial production of smoked or fresh …
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Cooking a whole, bone-in smoked turkey breast is a great option if you don't want to smoke a whole turkey. And if you prefer white meat, you've got it made, since the breast is 100% white. Choosing a Turkey Breast That'll Look and Taste Great! When choosing a turkey breast at the store, you will find breasts that are self basting and others that are minimally processed. If you …
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From therecipes.info
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From smokingmeatforums.com
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Brine the deboned turkey breast halves for 4-10 hours in a gallon sized Ziploc bag with about 1/2 gallon of brine or just enough to cover. Season skin side and meat side with a little olive oil then shake or sprinkle on my rub ( purchase recipe here) generously. Smoke skin side down for about 2.5 hours at 230 degrees F or until they reach 160 ...
From smoking-meat.com
From smoking-meat.com
SMOKED TURKEY BREAST AT WHOLE FOODS MARKET
Find PREPARED FOODS Smoked Turkey Breast at Whole Foods Market. Get nutrition, ingredient, allergen, pricing and weekly sale information!
From wholefoodsmarket.com
From wholefoodsmarket.com
SMOKED WHOLE TURKEY BREAST RECIPES ALL YOU NEED IS FOOD
Place the turkey in a roasting pan fitted with a rack. Brush the entire turkey with the oil and season liberally with salt and pepper. Place the turkey in the grill or smoker and cook for 45 minutes. Meanwhile, mix together the chicken stock, honey and vinegar. Baste the turkey after cooking for 45 minutes. Repeat the basting every 45 minutes ...
From stevehacks.com
From stevehacks.com
FULLY COOKED SMOKED WHOLE TURKEY BREAST - BUTTERBALL
Place turkey breast in 350° oven and heat until warm. 3/4 - 1.5 hours. Check temperature with a meat thermometer. The temperature should be 140° F. Serve Cold: Remove turkey breast from the wrapper. Let meat stand at room temperature 15 minutes to take off the chill. Carve turkey breast and serve immediately.
From butterball.com
From butterball.com
SMOKED WHOLE TURKEY BREAST RECIPE - ALL INFORMATION ABOUT ...
Smoked Whole Turkey Breast | Allrecipes new www.allrecipes.com. Original recipe yields 8 servings Ingredient Checklist wood chips of choice, soaked in water water as needed 8 ¾ pounds bone-in turkey breast 2 tablespoons unsalted butter, at room temperature 2 teaspoons kosher salt, or to taste 1 teaspoon montreal steak seasoning ½ teaspoon smoked paprika ½ …
From therecipes.info
From therecipes.info
WHOLE SMOKED TURKEY BREAST RECIPES ALL YOU NEED IS FOOD
Place the turkey in a roasting pan fitted with a rack. Brush the entire turkey with the oil and season liberally with salt and pepper. Place the turkey in the grill or smoker and cook for 45 minutes. Meanwhile, mix together the chicken stock, honey and vinegar. Baste the turkey after cooking for 45 minutes. Repeat the basting every 45 minutes ...
From stevehacks.com
From stevehacks.com
SMOKING A TURKEY WHOLE VERSUS CUT UP - WHICH METHOD IS BEST?
Options by: Howie . I have only smoked turkey breasts and they come out very good. I was surprised. They are more consistent than a whole turkey. On the parts side, I have smoked chicken breast with rib meat (and the bones) and they are much easier, more consistent flavor and cooking time, than a whole chicken.
From smoker-cooking.com
From smoker-cooking.com
SOUL TO SOUL SMOKEHOUSE - FOOD MENU
One Meat / Two Sides. $30.00. Get a full pound of your favorite smoked meat and two large sides to create the perfect meal for any size family! (Beef Rib not included) | Choose from: Beef Brisket, Pork Ribs, Pork Rib Tips, Smoked Pork, Whole Smoked Chicken or Smoked Turkey | Add $2.00 for Beef Brisket.
From soulsmokehouse.com
From soulsmokehouse.com
FULLY COOKED BONELESS TURKEY BREAST - ALL INFORMATION ...
Place turkey breast in unopened wrapper on a tray in the refrigerator for 2-3 days. HEATING: Your smoked turkey is fully cooked and best served at room temperature. To serve warm, pre-heat oven to 250°F. Remove turkey from plastic and wrap in aluminum foil to retain juiciness. Place turkey breast up in a shallow pan.
From therecipes.info
From therecipes.info
SMOKED WHOLE TURKEY BREAST - BREASTS
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.
From worldrecipes.org
From worldrecipes.org
SMOKED TURKEY BREAST - MEAT CHURCH
Fill the container with the brine and refrigerate for 6 hours or so. Remove turkey from brine, rinse thoroughly and pat dry. Prepare smoker at a temperature of 275 degrees F. I recommend a medium smoking wood or pellet such as pecan, hickory or a fruit wood for this cook. Slater the turkey breast with the mayo.
From meatchurch.com
From meatchurch.com
TURKEY BREAST ONLY | SMOKING MEAT FORUMS - THE BEST ...
48,955. 9,122. Joined Jun 22, 2009. Leave the skin on to protect the breast. You can follow the instructions for a whole turkey. You want the breast to be 165 IT when you take it off the smoker. I like to put some rub & butter under the skin & the butter will help keep it moist. Nov 14, 2011. #3.
From smokingmeatforums.com
From smokingmeatforums.com
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