Step Four: Smoke until the turkey breasts internal temp reaches 165 degrees. Your food might turn out tasting like ash instead of having that complex hint of smoke. It is too easy to ruin a recipe with too much smoke. Note: I say this in all my smoking recipes – a little goes a long way! A small trickle of smoke is much better than a huge billowing cloud of smoke. For gas grills, add them to a smoking box. For Kamado grills, place them on the lump charcoal. Step Three: Add the wood chips to the grill. Step Two: Bring the smoker temperature to 275 degrees. For gas grills, turn off the burners in the middle. For Kamado grills, like the Big Green Egg, install the plate setter. Step One: Set your grill to indirect heat. Thoroughly Coat with the Homemade Rub □ Smoke the Turkey Make sure you get all the cracks and crevices. Step Three: Coat the turkey with the dry rub. Step Two: Remove it from the fresh water and pat it dry with a paper towel. I skipped it once and found the skin was much saltier than I liked. I agitated the water to loosen any salts that might have stuck to the skin. Step One: Remove the breast from the brine and place it in a fresh bowl of water for 15 minutes. That’s it! You can’t get much easier! □ Prepare the Turkey Breast If you make any substitutions, now is the time to make them. Step One: Combine all of the ingredients into a small glass bowl. This is extremely easy and you probably already have these seasonings in your house. Note: I prepared the brine before I went to bed and it was ready to go the next morning. Step Four: Cover the bowl with Saran Wrap and refrigerate for 8-10 hours. Step Three: Add the turkey breast and make sure that it is fully submerged to allow the brine to do its job. Stir the mixture well to dissolve the salt and the brown sugar. I used two cups of each, which was enough to cover the breast. Step Two: Add the apple cider and water in a 1:1 ratio. Add the bay leaf, cinnamon, brown sugar and kosher salt. Step One: Cut the apples and your citrus fruits into sections and place them in a bowl. Three Simple Steps ⏲️ Preparing the Brine This recipe requires a little bit of prep work, but the results are well worth it. I stayed on the mild smoke flavor end of the spectrum by using a mild fruit wood like apple. If you aren’t sure which intensity of smoke you want, reference the Best Wood for Smoking Turkey and Smoking Wood Cheat Sheet. A strongly flavored wood like Hickory or Mesquite risks overpowering the dish. I used a simple five-ingredient homemade rub that complemented the meat perfectly.Īpple Wood Smoking Chips – Smoke is the final flavor that binds this all together. So, a strongly flavored rub might overpower the other flavors. Simple Ingredients for the Brineĭry Rub – Both the turkey and the brine provide a fairly mild taste that you want to highlight. Use this brine for the Smoked Spatchcock Turkey as well. In this case, fresh apples, apple cider, cinnamon, and citrus fruits provide a fresh autumn flavor throughout the meat. The brown sugar tempers the salt, and the other ingredients provide the fantastic flavors. Kosher salt is the agent that penetrates the skin and the meat. It is much easier to control that when you cook it separately, and when you use a brine.īrine – I used a fairly traditional brine. That is one of my chief complaints when you grill the whole bird. Turkey breasts are notorious for drying out. Turkey Breast – I opted for the smoked bone-in version, mostly because it is the most common option at the grocery stores. Simply after cooking, shred them like we did the Pulled Chicken, freeze in individual packs and use for future meals like pulled turkey sandwiches, cranberry turkey sliders, smoked turkey nachos, smoked turkey and wild rice soup. They are tender and juicy every single time so it will become a regular on your smoker.įlexible: This is a great stand alone recipe but it works great as a meal prep base. Incredibly Juicy Turkey Breast: This Smoked Turkey Breast Recipe will have you reaching for poultry at the grocery store all year long. This brine is fast to do so you can get on with your life. Quick and Simple Brine: Brining makes such a difference with the outcome of meat, especially when it can be dry cut of meat. Cue up How to a Smoke Turkey Breast! Why This Recipe Works Fresh apple cider was at the farmer’s market and that was my cue to prepare this recipe as I love cider brines. I planned on smoking on the grill and prepared a few recipes for the day.
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