HOW TO SMOKE A BONELESS TURKEY BREAST RECIPES

Steps:

• Remove the turkey breast from the packaging but leave the net intact as this is what holds it's shape while it cooks.
• To a medium pot add 1 quart of water, 1 TBS of course ground black pepper, 1 TBS of red pepper flakes, 2 long sprigs of thyme, 2 long sprigs of rosemary and 8-10 garlic cloves smashed with the side of a knife.
• Bring to a boil then remove it from the heat and let it steep covered for 20-30 minutes.
• Place the mixture in the fridge for several hours to cool.
• To make the brine, add 3 quarts of cold water to a gallon sized pitcher and 1 cup of kosher salt.
• Stir the mixture until the salt is dissolved.
• Add the cooled mixture from the fridge into the brine and stir to combine.
• Place the turkey breasts into a brining container and pour the brine over the turkey to cover and then into the fridge for 4 hours.
• After brining is complete, rinse the turkey breasts under cold water.
• With the net still intact, brush on a little cooking oil and season the outside of the turkey breasts liberally with Jeff's original rub.
• Set the seasoned turkey onto Weber grill pans, Bradley racks or regular cooling racks and they are ready to go into the smoker
• Setup your smoker for cooking at 225-240 °F with indirect heat.
• When the smoker is preheated, place the pan with the turkey breasts into the smoker.
• Let the turkey cook until it reaches an internal temperature of 162°F.
• Remove the turkey from the smoker and let it rest under loose foil for about 10-15 minutes.
• Remove the net from the turkey breasts being careful to not disturb the crust more than necessary.
• Slice and serve.

Steps:

• Preheat your oven to 350 degrees F.
• For the dressing: Melt 4 tablespoons of the butter in a large Dutch oven over medium-high heat until it starts to bubble and smoke. Add the onions and celery to the pan and sweat until softened, 1 to 2 minutes. Add the thyme, bread cubes and poultry seasoning to the pan, folding and stirring to toast the bread and bloom the seasoning, 3 to 4 minutes. The bread should start to brown and smell amazing. Turn off the heat, drizzle in about half of the stock and fold to combine. Drizzle in more stock as needed to moisten the dressing but not make it soggy. Taste and season with salt and pepper as needed. Once you're happy with the flavors, dot with the remaining 2 tablespoons butter. Cover the pan with the lid and bake in the oven for about 20 minutes. Uncover, then cook for an additional 10 minutes. Remove from the oven and let cool to room temperature.
• For the stuffed turkey breast: Butterfly the turkey breast into a 1-inch-thick sheet, opening it up like a tri-fold book. Place the butterflied turkey breast skin-side down on your work surface, drizzle with olive oil and heavily sprinkle with salt, pepper and poultry seasoning. Spoon about half of the dressing in an even 1/2-inch layer over the breast, leaving a 1-inch border all around.
• Roll the turkey into a long tight cylinder, making sure to end up with the skin on the outside. Tie the roll with butcher twine 2 inches between each knot and trim any excess twine. Sprinkle well with salt and pepper.
• Heat a cast-iron pan large enough to fit the roll over high heat. Add the oil to the pan. Brown the roll well on all sides. Before placing the pan in the oven, insert a very large metal skewer, like the kind used at a churrasco, through the length of the turkey roll. This will help conduct the heat and cook the turkey evenly on the inside. Place in the oven to roast until it reaches an internal temperature of 155 degrees F, 30 to 40 minutes.
• Cook the extra stuffing in a buttered baking dish and bake along with the turkey.
• Allow the turkey to rest for 10 minutes before removing the strings. Slice into 1/2-inch-thick slices.
• For the gravy: Carefully put the hot turkey pan back over medium-high heat with a dry towel or oven mitt. Toss in the butter and shallots and cook until light brown and fragrant, 2 to 3 minutes. Toss in the flour as you scrape the pan bits. Work the flour into the pan for about another minute to make a rough roux. Pour in the cold chicken broth and demi while stirring rapidly to work the roux and stock together. Bring to a boil, then reduce to a simmer. Season with the soy sauce, salt and pepper. Taste and adjust if necessary. Finish by stirring in the heavy cream.
• Shingle the turkey slices on a platter and top with the gravy. Garnish with the chopped parsley. Serve the extra stuffing alongside if desired.