BEST SMOKED TURKEY BREAST RECIPES
SMOKED TURKEY BREAST - HOW TO & RECIPE - BEST ELECTRIC SM…
The ultimate tender, juicy, bursting with flavor smoked turkey breast recipe
Provided by Joseph Red
Categories Appetizer Cured Meat Main Course
Total Time 290 minutes
Prep Time 20 minutes
Cook Time 240 minutes
Yield 8
Number Of Ingredients 17
Steps:
- Mix the salt and sugar and massage it to the turkey.
- Now, put the turkey in a freezer bag and place it in fridge for 3 days to cure.
- Remove turkey breast from bag and set it in the fridge for about an hour.
- This will form a pellicle so your turkey can take on smoke better.
- Turn the turkey over a few times while doing the above step.
- Smoke the turkey breast at 200ºF until the internal temperature reaches to 160ºF .
- Let the turkey smoke undistributed for an hour, Now, paint the turkey with honey every 45 minutes.
- Take the turkey breast out and set it on a rack.
- Now, paint the turkey one more time with honey and serve it
Nutrition Facts : Calories 95 kcal, ServingSize 1 serving
SMOKED TURKEY BREAST RECIPE | SOUTHERN LIVING
A moist, smoked turkey breast is only a few easy steps away.
Provided by Mary Catherine and Drew Curren
Total Time 15 minutes
Yield Makes 8 to 10 servings
Number Of Ingredients 11
Steps:
- Bring cider and next 7 ingredients to a boil in a large stockpot or 8-qt. Dutch oven over medium-high heat; reduce heat to medium, and simmer, stirring occasionally, 5 minutes. Remove from heat. Stir in ice. Cool completely (1 hour).
- Place turkey in brine; cover and chill 5 to 12 hours.
- Prepare smoker according to manufacturer's directions, bringing internal temperature to 225°F to 250°F; maintain temperature 15 to 20 minutes. Place wood chunks on coals.
- Remove turkey from brine, and pat dry with paper towels. Discard brine. Smoke turkey, maintaining temperature inside smoker between 225°F and 250°F, for 3 ½ to 4 hours or until a meat thermometer inserted into thickest portion registers 165°F.
- Remove turkey, cover loosely with aluminum foil, and let stand 10 to 15 minutes before slicing.
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This is an easy to make recipe. I've tried numerous others using colas, fancy pans, etc., but none come out near as good as this. Keeping it simple is the best way. Be sure to use a high-quality charcoal, so that it will burn for a long time. Turkey will be moist tender and smoky!
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Reviews 4.6
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Calories 447.2 calories per serving
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