And this brined smoked turkey breast recipe of yours is making me more excited. probe thermometer and/or instant-read thermometer*, Double-Smoked Ham With Pineapple Bourbon Glaze, Grilled Brussels Sprouts with Bacon & BBQ Sauce. As an Amazon Associate I earn from qualifying purchases. An Affair from the Heart’s Smoked Turkey Recipe. 1 1/2 cups coarse Kosher salt 1 1/4 cups packed dark brown sugar 2 tablespoons whole black peppercorns 2 tablespoons allspice berries 3-5 sprigs fresh thyme 2-3 sprigs fresh rosemary 5 cloves garlic, smashed 1-2 oranges, rind peeled off in ribbons 2 bay leaves 2 gallons cold water 1 bag ice 1 clean 5-gallon bucket Turkey Ingredients. Place the breast into a 1 to 2-gallon size zip-top bag. Plus, you can never have too many leftovers! Enjoy! Saving this recipe now to make it for the weekend! Based on 6 servings, 1 serving is: 330 cals 14.5g fat / 2g carbs / 0.2g fiber / 39.7g protein = 1.8g net carbs, Please leave a comment on the blog or share a photo on Instagram. If you do not have enough to cover the meat, then make another batch. The key to this juicy turkey breast is letting it marinate for at least 4-6 hours and it turns out flavorful and delicious every time! Best brine for smoked turkey around. [Learn more about the Theromoworks thermometers David uses for smoking HERE]. The Thanksgiving leftover turkey cristo is one of my favorite sandwiches! I bet the meat taste delicious after soaking the meat inside it. Don’t forget to mention. It’s just a gallon of water, 1 cup of canning salt, and 3 Tbsp minced garlic. https://www.dontsweattherecipe.com/smoked-turkey-breast-easy-and-perfect That sounds really cool! MIx 2 tablespoons of olive oil and 2 tablespoons of poultry spice and brush over turkey breast. Brine uses the power of salt and osmosis to slightly denature the proteins in meat, swelling them with salty moisture and trapping more liquid in the meat than it would otherwise be able to contain. on the Foodie Pro Theme, « Slow Cooker Marinara Pot Roast (5 ingredients), 5 Low Carb Cauliflower Rice Salads in a Jar – Meal Prep Lunches! I absolutely love that brine. We used a 15 lb turkey. Thanksgiving turkey is something we wait all year to eat, but it often comes out dry and flavorless, merely a vehicle for gravy. Plan on smoking the turkey breast for about 30 minutes per pound at 250 degrees F. It’s important to cook the turkey based on the temperature, not time. The hardest part will be waiting for it to cool. Place the turkey breast-side up onto the smoker over the water pan. In fact, if I see a turkey breast at the store, I’ll take it home. ½ cup brown sugar ▢ There are a lot of variables that can affect the outcome. 3-4 Bay leaves ▢ Place turkey breasts in the smoker with 1 to 2 hickory chunks on top of the hot coals. Whether you smoke a turkey breast for Thanksgiving or looking for some amazing sandwich meat for a week’s worth of sandwiches. This hickory smoked turkey breast is brined in our Pork and Poultry Brine. Add a cup … Place the … Pat the skin dry with paper towels. This sounds like the perfect thing to cook this year for the holidays since we wont be having a big gathering. Turkey – You will want it thawed when you are ready to smoke it. The low heat draws the moisture into the bird, not evaporate it out. The best thing about this recipe is that you get a delicious dinner that reaps loads of turkey leftovers for sandwiches, soup and salads! Pour the brine solution over the meat. If you need more than 15 lbs of turkey we recommend smoking multiple turkeys, not buying a bigger bird. Place turkey in the brine. If you put a 1/4 cup of table salt in the brine you’re going to be sorry. YUM this sounds like such a great recipe for the holidays, especially this year. Brine proportions for a smaller turkey: Turkey sizes vary, so if you have a larger or smaller bird, go by these proportions instead: For every 5 pounds of turkey, you will need 1 tablespoon of kosher salt, 1/2 teaspoon dried herbs, and 1/4 teaspoon black pepper. My name is Debbie Spivey and this is my husband David. https://www.traegergrills.com/recipes/traeger-brined-smoked-turkey-breast Grind together the kosher salt, bay leaf, rubbed sage, dried thyme, and dried rosemary in a spice … Rub the turkey breast halves with the remaining Cajun rub, then brush them with the oil. Place the turkey in the brine, breast side up, and cover with cooler lid.. Brine overnight, up to 12 hours. If you do not have enough to cover the meat, then make another batch. Do you have to brine a turkey breast before smoking?Yes you should because brining makes turkeys juicier. Whether you eat it warm or cold, we hope this delicious brined hickory-smoked turkey breast will make an appearance at your small holiday gatherings this season! This turkey turned out so juicy! It’s a great thing to do with offset smokers and kettle grills. Then the salt dissolves into the moisture and it gets reabsorbed back in to the turkey as a salty flavorful moisture. It’s so easy to do …. Run your smoker according to manufacturer's instructions. He is always smoking meat. For the Brine: In a large pot, combine 8 quarts water, kosher salt, brown sugar, … Stir until the salt dissolves. Shout out to Honeysuckle White for this beautiful turkey breast we used in the video. Have the other flavors in there, you don ’ t have to brine turkey. 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