TURKEY BRINE FOR SMOKED TURKEY RECIPES
SMOKED TURKEY RECIPE - NO BRINE, JUICY AND DELICIOUS FROM ...
Smoking a turkey on the Traeger is perfect for any time of the year, but it can save much needed space in your oven at the holidays. This recipe turns out perfectly each and every time. No brine, and yields a juicy flavorful turkey in about 3-4 hours.
Provided by Michaela Kenkel
Total Time 3 hours 35 minutes
Prep Time 5 minutes
Cook Time 3 hours 30 minutes
Yield 12
Number Of Ingredients 12
Steps:
- Preheat Traeger grill to 250 degrees.
- Rinse turkey inside and out in cool water, pat dry.
- Place turkey on a rack in a roasting pan.
- Melt 1 stick of butter in a bowl, then add in all of the spices/seasonings, whisk together.
- Rub the turkey all over with the butter mix, inside and out, and get it under the skin, too.
- Place the turkey in the roaster, UNCOVERED on the grill and close the lid. Set a timer for 2 hours. Do NOT open the lid during this time.
- When the timer goes off, add the second stick of butter to the bottom of the roaster, and cover the turkey.
- Turn the temperature up to 325 degrees, and roast for another 90 minutes. Check the internal temperature in the thickest part of the breast, it will reach 165 degrees when it's done. If it hasn't reached that after 90 minutes, cover and continue roasting, checking every 20-30 minutes until it does.
Nutrition Facts : Calories 921 calories, CarbohydrateContent 1 grams carbohydrates, CholesterolContent 513 milligrams cholesterol, FatContent 41 grams fat, FiberContent 0 grams fiber, ProteinContent 130 grams protein, SaturatedFatContent 14 grams saturated fat, ServingSize 1, SodiumContent 734 grams sodium, SugarContent 0 grams sugar, TransFatContent 1 grams trans fat, UnsaturatedFatContent 24 grams unsaturated fat
HOW TO MAKE A SMOKED TURKEY BREAST BRINE RECIPE
A brine for a turkey breast that's easy to make and delicious. Make this turkey brine for smoking for Thanksgiving, Christmas, or Easter.
Provided by Anne-Marie Nichols
Total Time 8 hours 20 minutes
Prep Time 20 minutes
Cook Time 3 hours
Yield 8
Number Of Ingredients 12
Steps:
- Bring cider, cooking wine, and next 8 ingredients to a boil in a large stockpot over medium-high heat. Reduce heat and simmer for 5 minutes until salt and sorghum are dissolved. Remove pot from heat, stir in ice. Cover and place in the refrigerator for 1 hour.
- Place turkey in the brine. (Brine should mostly cover turkey. If it doesn’t, find a smaller pot. If the turkey still isn’t fully covered, you’ll need to turn it over in the brine about halfway through the process.) Cover and chill in the refrigerator for 5 to 12 hours. (Do not over brine your turkey or you’ll end up with salty meat!)
- Prepare your smoker according to the manufacturer's directions, bringing the internal temperature to 225 degrees F using your favorite type of wood chips.
- Remove the turkey breast from the brine. Pat dry with paper towels. Place turkey low in the smoker and cook for 3 to 3 1/2 hours or until a meat thermometer inserted into the thickest portion registers 165 to 170 degrees F.
- Remove cooked turkey breast, cover loosely with aluminum foil, and let stand 10 to 15 minutes before slicing.
Nutrition Facts : Calories 736 calories, CarbohydrateContent 49 grams carbohydrates, CholesterolContent 272 milligrams cholesterol, FatContent 8 grams fat, FiberContent 1 grams fiber, ProteinContent 103 grams protein, SaturatedFatContent 2 grams saturated fat, ServingSize 1, SodiumContent 10962 grams sodium, SugarContent 40 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 4 grams unsaturated fat
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