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The Final Smoked Turkey Breast


This scrumptious smoked turkey breast is flavorful, tender, and has the proper crispy pores and skin after smoking. We love this recipe for a smaller Thanksgiving or a smaller group of individuals. The leftovers make nice turkey salad and turkey sandwiches, too.

Do you might have an even bigger group to feed? Now we have a complete smoked turkey recipe in addition to different straightforward Thanksgiving recipes which might be made with complete and simple components.

This is sliced smoked turkey on a plate.

Scrumptious Smoked Turkey Breast

While you don’t want fairly as a lot turkey as a complete turkey gives, go for a turkey breast! This bone-in smoked turkey breast recipe gives flavorful and tender turkey each time.

This turkey breast is brined, rubbed with a scrumptious dry rub, and spritzed with an orange juice and apple cider vinegar spritz through the smoke time.

Why you’ll like it!

Explanation why you’ll like it.

Utilizing a turkey breast is usually simpler than cooking with a complete turkey. A turkey breast suits into a big bucket, your fridge, and your smoker a lot simpler than a complete chook.

This smoked turkey breast gives scrumptious leftover smoked turkey.

It’s a straightforward recipe to make and contain the entire household.

Featured Substances

  • Turkey– this recipe requires a 4-6 pound bone-in turkey breast. Ensure you discover a turkey that’s untreated. Some turkeys come pre-brined and we don’t need that. This turkey ought to feed between 6-8 individuals if you’re serving it with sides.
  • Brine Substances- you’re going to bine your chook on this smoked turkey brine which consists of water, salt, rosemary, thyme, peppercorns, garlic, and onions. If you would like extra info on the smoked turkey brine, take a look at this publish.
  • Turkey seasoning– don’t skip this seasoning, it provides a lot taste to this recipe. This turkey seasoning is probably the most flavorful seasoning that compliments turkey and different poultry so nicely. It’s a mixture of candy + savory. Please please make it!
  • Orange juice- orange juice is a part of the spritz that you’ll spray the turkey with. A bit sugar will hold the chook moist and hold the pores and skin crispy.
  • Apple cider vinegar- the apple cider vinegar can also be part of the spritz. It cuts the sugar and provides the spritz a pleasant stability.

Easy Directions

Brine the turkey

We extremely recommend brining the turkey earlier than you smoke it. Put together the brining liquid and submerge the turkey breast within the brine after it has cooled off. You don’t want to place your turkey in a heat brine.

Place the brining turkey within the fridge and brine the turkey in a single day.

Put together the turkey after brining

Take away the turkey from the brine and thoroughly rinse the turkey beneath chilly water. Pat the turkey utterly dry earlier than including the dry rub. Season the turkey with the turkey dry rub. Therapeutic massage the dry rub into the turkey together with your arms and add the white onion into the cavity of the turkey breast.

That is additionally the time so as to add the orange juice and apple cider vinegar to a twig bottle to spritz the turkey through the prepare dinner time.

In the event you don’t have a spritz bottle you possibly can add the orange juice and apple cider vinegar to a bowl, combine, and use a pastry brush to whip the combination over the turkey.

Smoke the turkey

Preheat the smoker to 240ºF after which place the turkey breast on the smoker for two 1/2-3 hours or till the interior temperature of the turkey reaches 165ºF.

Let the turkey relaxation earlier than smoking

Take away the turkey breast from the smoker and let it relaxation for 10-Quarter-hour earlier than slicing.

A turkey breast on the smoker.

What’s the Finest Smoker?

Let’s speak people who smoke. When you’ve got a smoker that you simply love, you possibly can skip this part. Now we have smoked many alternative meats on many alternative people who smoke. Automated pellet grills or people who smoke, handbook people who smoke, and even common grills.

Our favourite smoker is the Traeger electrical smoker as a result of (like a gradual cooker) there may be minimal work required when you set the Traeger. This smoker makes use of pellets reasonably than wooden chips and it robotically feeds the smoker to regulate the temperature

That’s proper, no person has so as to add wooden chips or wooden pellets themselves to maintain the temperature up.

Smoker Necessities

Take a look at all of our favourite smoker merchandise, together with what smoker we use within the Match Foodie kitchen for testing recipes!

Prime Suggestions

Turkey breast will be onerous to search out exterior of the vacation season. You’ll be able to often discover bone-in turkey breast at your native butcher or within the frozen part of specialty grocery shops.

We propose making ready the entire recipe of the turkey seasoning and storing it in a chilly and darkish place.

Some people who smoke have set temperatures so wherever between 230-250ºF will work for this recipe. The timing simply could change relying on what temperature you need to use.

You should utilize a boneless turkey breast, however remember to monitor the interior temperature of the turkey breast carefully so it doesn’t overcook.

FAQ

Can I exploit a daily grill to smoke?

Sure, you need to use a gasoline grill or charcoal grill as a smoker. It does take a bit extra work. All you must do is purchase certainly one of these wooden chip smoker bins after which add wooden chips all through the smoking course of to take care of the right temperature.

What sort of pellets do I exploit? 

You should utilize no matter pellet you want to! We used the unique Traeger pellets for this recipe. You should utilize hickory, cherry, or some other pellet taste you’d like.

Why brine your turkey earlier than smoking? 

We swear by moist brining our turkey breast earlier than smoking as a result of it not solely provides a ton of taste but in addition helps the turkey retain moisture through the smoking course of.

How lengthy to brine a turkey earlier than smoking?

We advocate brining your turkey for a minimum of 12 hours or in a single day. So, you are able to do this the night time earlier than in order that it’s prepared for smoking within the morning!

Sliced turkey on a plate.

Storage

Retailer your turkey leftovers in an hermetic container within the fridge for as much as 7 days.

Can I Freeze Smoked Turkey?

Sure, you possibly can freeze leftover turkey for soups, salads, or some other recipes. Let the turkey cool utterly after which place it in a freezer secure bag and freeze it for as much as 3 months.

flavorful turkey seasoning in a bowl

strive it!

Turkey Seasoning

Ditch the store-bought turkey seasoning and use probably the most Flavorful Turkey Seasoning made with 9 components you possibly can truly pronounce. This seasoning is made up of garlic powder, brown sugar, kosher salt, and different easy seasonings.

get recipe

Sliced turkey plated with mashed potatoes and cranberry sauce.
Smoked turkey breast sliced on a plate.

Smoked Turkey Breast

This smoked turkey breast is brined, dry rubbed, and smoked with a scrumptious orange juice and apple cider vinegar spritz. It makes a terrific Thanksgiving fundamental dish or a straightforward smoking recipe any time of 12 months.

Prep:14 hours

Cook dinner:3 hours

Complete:17 hours

Fats 16

Carbs 9

Protein 65

Substances

  • 4-6 lbs. bone-in turkey breast utterly thawed
  • 12 cups water
  • 1 cup kosher salt
  • 5 sprigs recent thyme
  • 5 sprigs recent rosemary
  • 1 medium white onion chopped and separated
  • 2 tablespoons turkey seasoning
  • 1 cup orange juice
  • 2 teaspoons apple cider vinegar

Directions 

  • Take away the packaging from the turkey breast and discard any additional turkey elements that got here with the turkey. Set the turkey apart.

  • Make the turkey breast brine. Add 12 cups of chilly water to a big 5 gallon bucket or pot. Take away 2 cups of water from the bucket and add it to a small saucepan. Add the salt to the water and whisk.

  • Carry the water to a boil over excessive warmth and permit the combination to boil till the salt has dissolved utterly.

  • Add the salt water to the bucket and stir to mix. Add the thyme, rosemary, and half of the white onion to the bucket of water. Place the turkey breast within the bucket of water. Ensure the turkey breast is submerged in water. Refrigerate the turkey in a single day to brine.

  • The following morning, preheat the smoker to 240ºF* and take away the turkey from the brine and rinse it beneath chilly water. Pat the turkey dry with paper towels.

  • Season the turkey breast with the turkey seasoning on either side. Therapeutic massage the turkey seasoning into the turkey. Add the opposite half of the chopped white onion into the cavity of the turkey. Put aside.

  • Add orange juice and apple cider vinegar into a twig bottle. Shake to mix.

  • Place the turkey on the smoker and smoke the turkey breast for two ½ – 3 hours, spritzing the turkey breast with orange juice each 30-45 minutes.

  • Take away the turkey breast from the smoker when the interior temperature reaches 165ºF. Let the turkey breast relaxation for 10-Quarter-hour earlier than slicing.

Suggestions & Notes

  • Turkey breast will be onerous to search out exterior of the vacation season. You’ll be able to often discover bone-in turkey breast at your native butcher or within the frozen part of specialty grocery shops.
  • We propose making ready the entire recipe of the turkey seasoning and storing it in a chilly and darkish place.
  • Some people who smoke have set temperatures so wherever between 230-250ºF will work for this recipe. The timing simply could change relying on what temperature you need to use.
  • You should utilize a boneless turkey breast, however remember to monitor the interior temperature of the turkey breast carefully so it doesn’t overcook.
  • We used Traeger Signature mix smoking pellets.

Vitamin details

Energy: 431kcal Carbohydrates: 9g Protein: 65g Fats: 16g Fiber: 1g Sugar: 4g

Images: pictures taken on this publish are by Ashley McGlaughlin from The Edible Perspective.

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