RUB FOR SMOKED TURKEY BREAST RECIPES
SMOKED TURKEY BREAST - HOW TO & RECIPE
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 BONELESS TURKEY BREAST FOR THANKSGIVING - LEARN TO ...
For many people, the big bird absolutely must be on the table in all of it's glory for Thanksgiving but if you really want to make it simple and tasty without the fuss, smoked boneless turkey breast is the best way to go.
Provided by Jeff Phillips
Categories Entree
Prep Time 10 minutes
Cook Time 240 minutes
Yield 6
Number Of Ingredients 4
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.
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