TURKEY BREAST INJECTION RECIPE RECIPES

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SMOKED TURKEY BREAST - HOW TO & RECIPE



Smoked Turkey Breast - How To & Recipe image

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

1 Skinless Turkey Breast (Trimmed)
1 Injection Syringe
Kosher Salt
1 tbsp paprika
1 tsp ground pepper
1 tbsp chili powder
1 tsp seasoning salt
1 tbsp garlic salt
1 tbsp onion salt
1/4 cup honey
1 tsp ground sage
1 tsp garlic salt
1 tsp onion salt
1/4 cup water
1/2 cup fresh lemon juice
3 tbsp Worcestershire sauce
1/4 cup oil

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

THANKSGIVING TURKEY BRINE RECIPE | ALEX GUARNASCHELLI ...



Thanksgiving Turkey Brine Recipe | Alex Guarnaschelli ... image

Provided by Alex Guarnaschelli

Categories     main-dish

Total Time 15 hours 45 minutes

Prep Time 15 minutes

Cook Time 3 hours 30 minutes

Yield 14 to 16 servings

Number Of Ingredients 13

6 quarts tap water
1 pound kosher salt
1 cup molasses
2 cups honey
1 cup soy sauce
1 tablespoon dried red pepper flakes
1 tablespoon dried sage
Large bunch fresh thyme
2 heads garlic broken into individual cloves, unpeeled
5 pounds ice cubes
14 to 18-pound turkey, cleaned, innards removed
1 pound unsalted butter, softened
2 lemons, zested

Steps:

  • In a medium pot, bring 3 quarts of the tap water to a boil over medium heat. Put the kosher salt in a large bowl and slowly (and carefully!) pour the boiling water over the salt. Stir to blend.
  • Add the molasses, honey, soy sauce, red pepper flakes, sage, thyme and garlic to the salt and water mixture. Stir to blend. Add the remaining 3 quarts of cool water. Add the ice to a cooler or bucket large enough to hold the brine and the turkey. Pour the brine over the ice and use a large whisk to blend all of the ingredients.
  • Submerge the turkey, breast side down, in the brine. Make sure the cavity of the bird fills with the liquid as you are submerging it. Cover the cooler and allow the bird to sit in the brine overnight or for about 12 hours.
  • Remove the bird from the brine and dry it thoroughly with thick (absorbent) kitchen towels. Take care to wipe inside the cavity as well. Discard the brine. Whisk together the butter and the lemon zest. Gently lift the skin covering 1 breast of the turkey and spread half of the butter right on the meat under the skin. Repeat with the other breast. The butter will add extra moisture and richness as the bird roasts.
  • Preheat the oven to 350 degrees F.
  • Arrange the turkey in a roasting pan fitted with a rack. Put on the lower rack of the oven and roast until the internal temperature of the turkey taken from the thickest part of the thigh reads 170 degrees F on an instant-read thermometer, about 3 1/2 hours. Remove the turkey from the oven to a cutting board or serving platter and tent with foil. Allow to rest for 15 minutes before carving and serving.

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