SMOKED TURKEY BREAST ON GAS GRILL RECIPES
SMOKED TURKEY BREAST RECIPE | MYRECIPES
Smoked Turkey Breast is a winning choice for your Thanksgiving table or any dining occasion. This turkey breast is bursting with smoky flavor, incredibly moist, and super tender too.
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° to 250°; maintain temperature 15 to 20 minutes. Place wood chunks on coals.
- Remove turkey from brine, and pat dry with paper towels. Smoke turkey, maintaining temperature inside smoker between 225° and 250°, for 3 1/2 to 4 hours or until a meat thermometer inserted into thickest portion registers 165°.
- Remove turkey, cover loosely with aluminum foil, and let stand 10 to 15 minutes before slicing.
BOURBON GLAZED SMOKED TURKEY BREAST RECIPE – PIT BOSS GRILLS
Add a shot of top-shelf flavor to your turkey with this Bourbon-Glazed Smoked Turkey Breast. Shady Brook Farms® Turkey Breast is smoked on a Pit Boss Wood Pellet Grill then glazed with a sweet and rich mixture of maple syrup, butter, orange juice and your favorite bourbon. The sauce caramelizes in the final minutes of cooking for mouthwatering flavor everyone will be raising their glass to.
Provided by Thomas Sawyer
Total Time 4 hours 10 minutes
Prep Time 10 minutes
Cook Time 4 hours
Yield 6
Number Of Ingredients 20
Steps:
- Rinse turkey thoroughly under cold water, then blot dry with paper towels.
- Rub turkey with olive oil, then season inside and outside of the cavity with a blend of kosher salt, black pepper, garlic powder, onion powder, and dried thyme. Place in a cast-iron skillet, and prop up on either side with onion and potato. Set aside.
- Fire up your Pit Boss pellet grill on SMOKE mode and let it run with lid open for 10 minutes then preheat to 250° F. If using a gas or charcoal grill, set it up for low, indirect heat.
- Transfer turkey to the grill and smoke for 3 to 3 ½ hours, or until an internal temperature of 165 F is reached, rotating after 1 ½ hours.
- Meanwhile, prepare the glaze: melt the butter in a small saucepan, over medium heat.
- Whisk in the bourbon, maple syrup, orange juice, and soy sauce. Bring to a boil, then reduce to a simmer.
- Simmer for 10 minutes, until sauce begins to reduce and slightly thicken. Set aside.
- Baste turkey with the glaze every 20 to 30 minutes, after rotating the turkey.
- Remove the turkey from the grill and allow it to rest for 20 minutes before slicing, and serving warm.
- ENJOY!
Nutrition Facts : ServingSize 6
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