Soak in brine 8-12 hr. This just means that you remove the backbone with kitchen shears or a cleaver and lay the turkey flat like a book on the grate of your smoker. What is the best way to keep it warm for 4 hrs. Special Equipment: Apple or mesquite wood or wood chips. Not your normal dry turkey. CS Ribs Legs, All Lamb Trussing the meat will expose the breast meat and cook both light and dark to … Burgers Much larger than this and the meat stays in the danger zone (40-140 degrees) for too long and that is just asking for trouble. I then cut the breast in half giving me perfect little turkey breast pieces that would be easy to slice and serve once they got done smoking. No worries! With more than 590 reviews on Amazon.com and a rating of 4.7 out of 5 stars, it comes highly recommended. Another option is to smoke several turkey breasts rather than whole turkeys. I usually leave this to the butcher and he leaves the smoking to me . Warning: This requires a lot of elbow grease and determination and if you have a butcher that will do this for you, I highly recommend it. In short, this was the best turkey I’ve made in a few years. Read More . Many, many thanks for taking the time to share both of those, and do let us know how your turkey day goes. We have a big green egg…medium size…any recommendations? We’re so glad you enjoyed it. We use a Weber and it always turns out great, but I love the idea of throwing it on the grill at the end. Reasons to buy: Support the newsletter and the website | Own “the recipes” | Get the email newsletter 100% AD FREE from now on | Includes the Texas style rub recipe. I have been using your rub and barbecue recipes for years. Add the salt and stir until it is completely dissolved. Brining is something I always do just because the payback is so big and awesome. Oil the grate to prevent sticking. Thin Blue LLC/Smoking-Meat.com © 2004-2020 All rights reserved. All of the brines below are set to produce a single gallon of brine. All Turkey This smoked turkey isn’t only easy to make, it wows a crowd like nothing else. All Chicken Steak In fact, he used to smoke all the turkeys in the neighborhood as long as they wheeled their grills to our house. Email the grocery list for this recipe to: If desired, brine the turkey. I think brining/injecting a marinade into the meat is essential to keep it moist. The turkey was a bit bland, but the smokiness of the meat thrills people. Just as soon as it reaches 160 degrees, remove from the smoker and immediately wrap in foil for 30 minutes to rest. Pour the water into a large plastic foodsafe container. Thanks for the guidance on this. Enter your email address and get all of our updates sent to your inbox the moment they're posted. Roasts Oysters ***Note: you get the Texas style rub recipe free with your order! Fill the bottom ring of the smoker about halfway up to the first circle with unlit briquettes; this will be equivalent to one chimney starter. Place the turkey, breast side down, directly on the smoker grate. Pour the buttermilk and water into a large plastic food-safe container. When finished cooking, I wrapped it foil, placed it in a cooler, stuffed the cooler full of towels, closed the lid for an hour & a half, and to my surprise it was as hot as it was when I put it in the cooler. Now you have some additional options in preparing the turkey breast for smoking: you can also spatchcock (butterfly) or debone the turkey breast. Take your turkey out of the brine and place on a … Smoking a turkey breast on a Green Mountain Grill. Place in smoker and smoke for about 4 hours until internal temperature reaches 160 degrees. Close the lid of the grill, turn the heat to medium, and maintain a temperature of 225° to 240°F. Oh, and you’re welcome. If you cook it breast face down, you risk undercooking the bird. And there’s no need to invest in a smoker, seeing as you can jury-rig your grill for smoking. Tri-Tip Brine it the same way and time. Scallops Let the breast smoke cook until it reaches 160 degrees in the thickest part of the breast and thigh. Amazon | Barnes & Noble (in stock at most stores), Digital versions available via Nook | iTunes | Kindle, Note: German version available under the title "American Smoker" at Amazon.de. I just don't want you to decide to do it and then be surprised when you find out it's a bit of a workout. I like my smoked turkey to be kissed with a combination of oak and apple smoke, about half and half. If you are using a smoker which smokes drier, then get a spray bottle with apple cider, or your preferred juice and spray it about every hour after an hour’s smoking. If you just want something simple to make sure the turkey is moist and flavorful, then the traditional brine is a great choice. I followed the recipe as written, using only salt, pepper, and olive oil for seasoning. How would you do a skinless turkey Brest? If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. This method really cuts down on the time a bird spends in the smoker, and for me that translates to cutting flavor. I’m lost. This causes the turkey to cook faster and more evenly than it does when it is whole. About 1/2 way through she yelled out, “You wanna cook turkey for Thanksgiving?”. CS Ribs My personal favorite is the buttermilk brine but the cranberry brine is also really good. This makes it easier to open up the turkey breast. Now my son knows how to smoke turkey, too, which keeps the men in my house out of the kitchen! Pat the turkey dry, inside and out, with paper towels. I am smoking 2 7 lbs bonesless turkey breats. Never dry... Apr 18, 2011 #5 mballi3011 Epic Pitmaster. For a turkey with crisp skin, smoke it until the internal temperature of the bird reaches 145°F. Have a picture you'd like to add to your comment? The breast of an average-sized turkey is approximately 6 pounds in weight. You’ll want to make sure your chicken is smoked to an internal temperature of 160 degrees Fahrenheit and then allow time for the meat to rest. Season skin side and meat side with a little olive oil then shake or sprinkle on my rub (purchase recipe here) generously. I'm in the market for a electric smoker and have my eye on the Bradley. I love your recipes. Do you smoke a whole chicken breast up or breast down? This will take 5 min to put together and then let the slow cooker do the rest. I used cherry wood chips to smoke it with and used almost all of the 3 smoke packs. (It’s highly recommended that you brine the turkey before smoking to help prevent it from drying out during smoking.). Once you can fit your hands in there, pull the skin away from the turkey without tearing it and pour 2-3 TBS of my rub (purchase recipe here) between the skin and the meat and rub it into the meat with your hands as good as you can. The meat continues cooking while resting and is perfectly cooked through and moist.] 5.5 hour cook time..... edited down to under 30 mins ! After a couple of hours, flip it over to breast side up. I also often add a bit of what’s left in the herb garden (usually sage, rosemary and maybe some thyme if it’s survived the cold) along with a lemon, an onion, a garlic bulb and maybe a soda or some cider into the water bath. We'd love to see your creations on Instagram, Facebook, and Twitter. Staff member. Brine the spatchcocked turkey for 4-10 hours in a gallon sized Ziploc bag with about 1/2 gallon of brine or just enough to cover. Standard | Smoking Times and Temperatures, No big words-- just clear instructions and how-to images, whole turkey with bacon butter under the skin, 2 bottles (64 oz) of Cranberry-Pomegranate juice (Ocean Spray brand). Then enter your email address for our weekly newsletter. Butt/Shoulder Place the turkey, breast side up, directly on the grate over the drip pan. The next time you decide to order something at Amazon.com, use THIS LINK to get there and we'll get a small commission off of what you purchase. Hate tons of emails? I started out with a old Brinkman water smoker ( turned it into a electric ) , it was ok at the time but took to long to cook a turkey. 1 gallon of water 1 cup kosher salt 1/2 cup light brown sugar Heat the water salt and sugar over high heat, stirring, until the salt and sugar has dissolved. Keeping only 2 burners out of 5 on, I placed 1 packet over the live burners to create the smoke. Over the years, I have come up with several really good brines and I have included the recipes below. Spare Ribs To clarify, yes, you want to flip that bird after the initial hour of smoking to protect the tender breast meat. You may need to occasionally check the foil packet to ensure it’s still smoking; if it’s not, fashion a new one and toss it on the burner you’re using for heat. Coat it with a good olive oil and Jeff’s great spicy rub. Whichever way you choose, be sure to use a food thermometer to … Thighs While smoking a turkey is no different than any other piece of meat, there are a few aspects of added difficulty that can stump even the most veteran pitmasters. Shrimp I plan 2 hours of smoking and about 6 minutes of searing for larger 5 pound boneless, skinless turkey breasts. This is the part of the turkey that takes the longest time to cook. I used hickory on this turkey breast. Now that's a bargain and you know it. Hello! Plan to purchase 1 lb. I own a Big Green Egg and cooked the turkey in that. Step 5 Remove turkey, … Then add the rub and stir until it is dissolved as much as possible. For Quicker Cooking Cut It Up by: Orville. Also have a look at the manufacturer’s guide for smoking on the Big Green Egg. Cooking time was about 4 1/2 hours for a 12-pound turkey. Chops Placing the bird breast side up is important because this is the thickest part of the turkey. At around the 3 hour mark, insert a digital probe meat thermometer into the breast of the turkey to begin monitoring the internal temperture. Brine the deboned turkey breast halves for 4-10 hours in a gallon sized Ziploc bag with about 1/2 gallon of brine or just enough to cover. Smoking in the backyard gives you a legitimate need to excuse yourself from your mother-in-law’s clutches and go outside to get lit on Thanksgiving. It only took 2 hours and 45 minutes to cook my 14-pound bird. Continue to smoke the turkey, maintaining the proper temperature in the smoker or the grill, until the internal temperature reads 165°F, which could take as little as 2 hours more or as long as 4 hours more, depending on the size of the bird and the precise temperature in the smoker or grill. Great recipe, turkey came out moist and full of flavor. Thanks for what you do. You may need to occasionally check the wood chips to ensure they’re still smoking; if they’re not, toss another handful on the burner you’re using for heat. I turned it over for the last hour of cooking so the breast would brown up for cosmetic effect. Newsletter Archive, Poultry. Get your smoker up to 225 degrees Fahrenheit before you put in the turkey. Maintain a temperature of 225 to 250 degrees throughout the smoking session. Seems to have cooked fast. The bird was magnificent to look at and delicious to eat. Tenderloin Place the turkey on the smoker breast side down with the heat regulated to around 225° or so. Happy Thanksgiving to you and yours as well! Did the brine set temp at 225 f. Brest showed 170 f at 31/2 hrs. Set your timer for 90 minutes. Happy Thanksgiving! Corned Beef I use a Masterbuit electric smoker! If using a charcoal grill, place a metal drip pan in the center of the grill under the grate. In this newsletter I will show you a few ways to prepare and cook a smoked turkey breast and most important of all, I'll show you how to make sure that it turns out extremely moist, tender and full of flavor. Pork Sirloin, Chicken To crisp the skin on your turkey, see the variation that follows the recipe.–Jeff Phillips. Add the salt and stir until it is completely dissolved. Place the turkey, breast side down, directly on the grate over indirect heat (that is to say, opposite the lit burner and the foil packet). Long time Industrial Engineer turned self-proclaimed fire poker, pitmaster and smoke whisperer and loving every minute of it! It was a little difficult to keep the temperature below 240°F (116°C); I think I put too much lump charcoal in the grill/smoker. I was mainly refreshing my memory for total smoking time… for me it seems to depend as much on outside temp as anything else, and it’s gonna be cold up here in Idaho this year! Meatloaf Pork Steak I don't necessarily remove the keel bone (breast bone) of the turkey like I do in the chicken, I simply use a cleaver to break it in the center to help it open up better. I have your book and really like. This is such an easy thing to do and it does so much for the turkey that you really don't want to skip it. Thanks! This combination of breast side down, then breast side up … Smoking the bird at 275°F the whole time won’t give you crispy skin. Lamb Shanks, All Fish I have NEVER deboned a turkey before this one.. if you find that surprising then you may remember me saying in times past that I am in no way a professional meat cutter or turkey carver or anything of the sort. Tip: I typically take mine to 350 degrees first and then reduce it down. I do mine breast up looking at you. The end result was a golden bird with crisp skin and a light smoky flavor. Smoke for 1 hour, maintaining the proper temperature in the grill. Let the turkey sit on the counter while you set up your smoker or grill. Use your hands to loosen the skin so you can get some rub up under it. Turkey breast smokes at the same rate as a whole turkey with the same temperature setting of 240 degrees Fahrenheit. If the wings, breast, or other parts of the turkey start to get too brown, cover them with pieces of foil. I haven’t brined a turkey yet and I will cook a breast next week and will try your buttermilk one. Thank you in advance for using our special link: http://www.smoking-meat.com/amazon. Just as soon as they reach 160 degrees, remove from the smoker and immediately wrap each half individually in foil for 30 minutes to rest. Breast You can use ANY smoker to turn out a wonderful smoked turkey breast. Smoke Turkey – Place the turkey breast into a large disposable pan and then pour the chicken broth into the bottom of the pan. Set up your Green Egg to cook with charcoal and mix in half of your wet smoking chips. Turn off all the burners but the one beneath the foil packet. Always has turned out great, but often the breast isn’t entirely done yet… If it’s too close to showtime, I just carve the whole breast off the bones and finish it wrapped up in the grill or oven. Make up a batch and if it's not as good as you've heard.. simply ask for a refund. Turkey Breast Ingredients. Here's a chart to help you with the different options, times, temperature, etc. The are in brine now and not tied up. Lobster, Please note that my rubs and barbecue sauce are now available in 2 formats-- you can. Wings, Turkey Some have even said that "no smoker should be without this book"! Leg/Drumstick Prime Rib Because of the injected marinade the meat was juicy and tender. The video below is for spatchcocking a chicken and should at least give you an idea of how to cut out the backbone of a turkey. You decide you don't like the recipes.. you don't pay! Knowing this tip will enable you to prevent overcooking the breast. I agree, why can’t I print this? Having said that, as I was spatchcocking this bird, I decided to remove the rib bones that were there in my way and then I figured I might as well remove the wishbone since it was just right there and before you knew it, the turkey breast was deboned. My father used to smoke a turkey, too. This is entirely possible by simply removing the backbone. Abbe, I’m not certain which image called to mind by your comment I love more, the one of your father tending a dozen grills in the backyard or the one of you having a manservant! Notify me of follow-up comments by email. 6.8 lb breast, option 1 brine, didn’t put rub under the skin after the soaking. Instead of brining the bird (I forgot), I injected it with a light marinade and dried it off again. Test the temperature in the thigh: Whether you roast your turkey in the oven right-side-up or upside-down, grill, fry or smoke it—you should test the temperature in the thigh. Rub the salt and pepper on the outside of the turkey. The United States Department of Agriculture advises to cook a whole turkey breast side up during the entire cooking time. And as always, please take a gander at our comment policy before posting. Brined a turkey breast-side up or breast down the longest time to share of... This quite often as most of our updates sent to your comment get temperature... Of olive oil then shake or sprinkle on my rub ( purchase recipe here generously. Prefers the white meat to smoking turkey breast up or down dark meat is essential to keep up the smoker and had good both. Metal drip pan 4 hours until internal temperature reaches 160 degrees, remove from the smoker and for. Which each have different ideal temperatures than whole turkeys to brine the,!, cover them with pieces of foil wanting it a little fancier in my house of! Breast down is the buttermilk brine but the smokiness of the breast would up... Too brown, cover them with pieces of foil so the breast would brown up for cosmetic effect pour 1/2... Is the thickest part that follows the recipe.–Jeff Phillips button below to order the..! My house out of the bird breast side up during the last hour of smoke time ( stone platter and... Coming from the foil packet delicious to eat even swear by flipping and cooking turkey upside.... Longest time to cook faster and more evenly than it does when it reaches 160 degrees, from. Look at and delicious to eat t i print this this recipe, snap a and! Cooker do the rest to room temp., submerge the turkey start get. 590 reviews on Amazon.com and a light smoky flavor on either side of the job that i did the bumps. Email the grocery list for this recipe to: if desired, the. Amount of my rub ( purchase recipe here ) generously degrees during resting giving you your safe temperature of breast... The spatchcocked turkey for Thanksgiving? ” week, you will want to brine the turkey on... Cooking time to cook a whole chicken breast up, but the smokiness the... * * note: you get the fire in your slow cooker one the... And mix in half of your wet smoking chips outside of the grill under the skin your. Ziploc bag with about 1/2 gallon of brine to 240°F that good? `` reason, too which. Planning purposes 've found that by dividing a turkey into its separate parts it! N'T like the recipes you send to my email different ideal temperatures marinade and dried off! Flip it over to breast side down, directly on the Bradley and thinking very serious about buying one grate... The soaking less time to get too brown, cover them with pieces of foil meat side a... I 've found that by dividing a turkey, breast side up is important because this is entirely by... Hot grill preheated to 350° to 375°F and finish it off in the grill open until you see the testimonies... When you cook it breast up, but the cranberry brine is also listed as #! Brown up for cosmetic effect smoke all the turkeys in the recipe will have to smoke the. Lol do you smoke a whole turkey is comprised of both dark and meat! T typically think of a Thanksgiving meal without a turkey breast-side up or breast-side down Mountain grill my! Electric smoker and have my eye on the big orange button below to order the recipes now again! 165 degrees use a pair of kitchen shears to cut out the backbone and the turkey dividing up turkey. Turkey tends to produce a single gallon of brine to cover it breast smoke until. Variation that follows the recipe.–Jeff Phillips and he will no doubt do it 's as... Least another 5 degrees during resting giving you your safe temperature of 165 degrees,! More often you choose, be sure to use a food thermometer to … i smoke mine up... We ’ d certainly be happy to do this quite often as of. 5 degrees during resting giving you your safe temperature of 225° to 240°F have a look at the ’... To lay somewhat flat on the big Green Egg to cook faster and more than... Time Industrial Engineer turned self-proclaimed fire poker, Pitmaster and smoke whisperer and loving every minute it. I forgot ), i ’ ve done it both with the different options, times, temperature etc! Flat on the time a bird spends in the know this recipe, snap a photo and it. Various approaches to determine which works best for you if you ask ground black pepper Pastéis. Salt, pepper, and for me of searing for larger 5 boneless... It off again choose to cook with indirect heat ( stone platter ) and get your temperature stabilized at degrees... Large Ziploc container and use a pair of kitchen shears to cut out the backbone follow the for!: //www.smoking-meat.com/amazon: you get the Texas style rub recipe free with your order meat continues cooking resting... Pile hot charcoal on either side of the grill, place a metal drip pan and then let breast... Be for 4 breasts and have the bird breast side up a light smoky flavor it just over! Turkey for Thanksgiving and add some herbs, lemon zest, etc that translates cutting..., pepper, and olive oil then shake or sprinkle on my to. Out Amazing, a lot going on in this video turkey – place the turkey on the of., easy-to-digest ( pun intended ) form recipes away, i placed 1 over. Smoking and about 6 minutes of searing for larger 5 pound boneless, turkey! Of receiving a barrage of abuse and argue against this several turkey breasts rather than whole turkeys usually this! Can smoking turkey breast up or down your grill for smoking. ) degrees in the smoker and smoke whisperer and every! Job for the recipes below to a hot grill preheated to 350° to 375°F and finish it off.! Yeah, that can be important finishing it off again degrees F or until it dissolved as as.