Remove any gravy packet. Here is my method: 1) Get large boneless breast from the butcher or buy breast on the bone or buy whole turkey. When ready to cook, … Rub canola oil over entire outside of turkey … Cover the turkey with plastic wrap and refrigerate overnight. I also had some fresh rosemary and slipped some under the skin as well. Then add 3 tbsp cornstarch (slowly) and whisk as you go. 9 lb turkey bone in breast. Enjoy! And on the turkey – WHOA – game changer! Be sure to be whisking while you add the cornstarch so it dissolves. While turkey is resting, you can make gravy in a saucepan! The easiest smoked turkey breast recipe for the holidays or a get-together with friends! Whether you’re considering smoking your Thanksgiving Turkey or simply looking for a new way to present your fowl to a table full of hungry family members and loved ones, smoked turkey breast is only a few easy steps away. It’s a lot easier to work with than a whole turkey. – time will just be different. Well, I would prefer a salt smoked turkey breast brine specially when smoking a wild turkey breast. Smoking the Turkey Breast. Stir until dissolved. Simmer until salt and sugar have dissolved. Log In to your account to view and add notes to this recipe.Don't have an account? I love supporting them because they’re local – just an hour away in Springfield, OH. Smoked the bone-in turkey breast at 180ºF for two hours before bumping the pit temperature to 325ºF. EASY SMOKED TURKEY BREAST RECIPE - Butter with a Side of Bread Spread butter evenly over the skin. Tonight’s turkey breast was about 5 pounds. Remove turkey from brine and pat dry. In a bowl, with spatula mix together one jar of cranberry honey mustard and 1/2 stick softened butter. For details please review the terms of the, ORDERS PLACED NOW ARE NOT GUARANTEED TO SHIP UNTIL AFTER THE NEW YEAR, START TRAEGERING WITH 0%* APR FINANCING - SHOP NOW. Smoked turkey breast traeger is a whole new recipe which we will cover separately. This turkey breast didn’t actually have any drippings after cooking – but – it came with a little plastic bag to make gravy with. I would recommend buying two jars – so you can use one to marinate with and the other for basting, gravy and dipping! Tender, juicy turkey breast is smoked over oak, cherry, and hickory and finished in mouth-watering miso butter. will try apple or cherry next time. turned out perfect. (be sure to take that out before you cook it! Remove from heat and add ice cubes. Plan ahead! You will not BELIEVE how delicious, juicy and EASY this recipe is! Rub your breast with oil, and season your turkey breast with salt, pepper, and poultry seasoning. If you are looking to do TX style smoked turkey it will generally be done off the bone. Remove turkey from the grill and allow to rest for 15 minutes, so the juices can redistribute before slicing and serving. Smoke your turkey for 3-4 hours, never allowing the temperatures to go up past 225° farenheit, and basting every hour with the herbed butter … For the Brine: In a large pot, combine 8 quarts water, kosher salt, brown sugar, molasses, seasonings and fresh sage leaves. If you can't find just the breast then cut off before brine/smoking. Get ready for Turkey Day with this epic Traeger Turkey recipe. Bacon Wrapped Turkey Breast. I rubbed the mixture of the butter & mustard all over the turkey and also used a knife to separate the skin from the breast meat and slipped some under the skin as well. Keep it in the smoker until the internal temperature reaches 165; about 4 … Smoke turkey, maintaining temperature inside smoker … My name is Heather Johnson and I’m the hussy behind Food Hussy! The turkey breast then goes on the Traeger running at 300 degrees. Dec 30, 2019 - Explore Steve Wagoner's board "Smoked turkey breast" on Pinterest. Woeber Mustard is truly a brand I ALWAYS have in the house. do not follow recipe notes for temp, unless you plan to add 3 to 4 hrs to time noted. Bacon Wrapped Turkey Breast is a real treat. I started out with restaurant reviews in Cincinnati but have since expanded to recipes, road trips, DIY projects and am ready for my future on The Food Network (someday)! Hi! Bring to a simmer over medium heat. Smoked Turkey Breast Brine. For the Traeger – the process is super simple: Just a note too about smoked turkey – it may appear a little pink – but it’s because you’ve smoked it! Read recipe notes submitted by our community or add your own notes. Let it rest for 15 minutes before carving. I toured their plant a couple years ago (and made this awesome Buffalo Cheddar Chicken) and fell in love with so many of their products! A Traeger smoker is easy and requires very little work to achieve the perfectly smoked chicken breasts. When temp is 160, remove turkey from smoker and let rest for 15-20 minutes. haha) But I cooked another turkey a week before and had a mason jar full of basically perfect turkey broth! You will not BELIEVE how delicious, juicy and EASY this recipe is! Smoke the Turkey breast on the wire rack for 1 ½ hours or until internal temperature reaches 165⁰. This turkey breast is bursting with smoky flavor, incredibly moist, and super tender too. Open package and rinse turkey. In a bowl, with spatula mix together one jar of cranberry honey mustard and 1/2 stick softened butter. As the bacon begins to brown tent the breast with aluminum foil to keep it from turning dark. Let me tell you a bit about brine if you don’t know about it. Remove thawed turkey breast (bone-in) from refrigerator. document.getElementById("comment").setAttribute( "id", "a9999cdc70504da971c07b61e2166f79" );document.getElementById("e5602e8534").setAttribute( "id", "comment" ); Save my name, email, and website in this browser for the next time I comment. See more ideas about smoked turkey, smoked turkey breast, turkey breast. Smoking the Turkey: Preheat your Traeger grill to 325 degrees. Pat the exterior of the turkey dry with paper towels. Fully submerge your turkey breast and let it sit overnight. I checked out the sales ads this week and everyone has turkey on sale - so I picked up a Bone-In Turkey Breast to smoke. Remove the turkey from the Traeger and place it on a cutting board with a foil tent covering the turkey. I’m a food & travel blogger and have been blogging since 2008. Yes – I found this amazing Cranberry Honey Mustard from my friends at Woeber’s. When done right I think that brining is the key to doing it well. Once that was boiling, I whisked in cornstarch and let it boil until it thickened. Sign Up. Rub entire turkey breast with mustard/butter mixture – be sure to get some under the skin as well. Ensure the brine has completely cooled. Plan on averaging 20-25 minutes per pound for turkey if smoking at 275.Again, you want to ensure that you are cooking to temperature and not to … How long to smoke a turkey breast? For bonus tips and exact measurement of ingredients, scroll down below to the recipe section! The secret was in the MUSTARD! Season turkey breast with the spice rub and place in the smoker. Smoked Bone-In Turkey Breast Recipe It’s time to buy those turkeys for next week and get them thawing in the refrigerator. 1/2 cup sea salt with other ingredients listed. I use a Thermoworks DOT internal thermometer to monitor the temperature. Brush the outside of the turkey breast with some of the melted butter. Meanwhile, remove turkey from the brine and rinse well, inside and out. Leave a Comment. In a small bowl combine the olive oil, butter, garlic powder, dried basil, ground sage, paprika, salt … Place the Turkey breast on a wire rack; Place the bacon weave over the turkey breast tucking the edges underneath the breast. Pro Tip #7 Finish the Smoked Turkey in the Oven You can certainly keep the turkey on your Traeger Smoker until the breast meat reaches 165 degrees F. I prefer another way. skin was crisp and meat was very juicy. Turn Traeger on to SMOKE setting for five minutes, Pop the turkey breast on for 2.5 hours – temp check at 160 degrees. Apple cider, garlic, brown sugar, allspice and bay leaves are simmered together and then chilled. Place the turkey breast on the preheated Traeger at 250°F and smoke for about 2-3 hours or until the internal temperature of the turkey reaches 160°F. Set temperature to 250F and it is done cooking when internal temperature reaches 165F. Let the turkey rest for about 15 minutes Whisk together. The easy maple glaze goes on at the end, and this simple ham recipe is double-smoked to bring out all the best flavor of your favorite cut of pork. Impress the fam this week with a Traeger Smoked Turkey Breast! Once the smoker is clicking along at around 225-240 degrees F, place the turkey directly on the grate breast side up. Slip fresh rosemary under the skin as well, Cover with plastic wrap and refrigerate overnight, Preheat smoker to 250 and place turkey in a roasting pan with a rack, Smoke at 250 for 2.5 hours and temp check to 160 degrees, You can baste the turkey with more cranberry honey mustard after about an hour. Cover with a lid, plastic wrap or foil and place in the fridge for at least 24 hours. Wrapped the bone-in turkey breast in plastic wrap and refrigerated for 4 hours. Their Mrs. Mustard is my favorite – it’s a spicy honey mustard. also used hickory instead of oak. Smoking a turkey breast (or a whole bird) is so simple and man – I’m loving the leftovers! So good! 1/3 cup brown sugar 1/2 cup paprika 1/4 cup garlic powder 1/4 cup salt 2 Tablespoons pepper 2 Tablespoons onion powder 1 Tablespoon cayenne pepper 1 Tablespoon ground cumin 1 Tablespoon dry ground mustard This Cranberry Honey Mustard though – is my new favorite. Keep simmering and it will thicken to be the best gravy! You can infuse various flavor profiles in any direction when you are feeling adventurous. Smoked Turkey Breast is a winning choice for your Thanksgiving table or any dining occasion. Using the gravy packet (or 1.5 cups broth) heat to boiling and add 3 tbsp of the cranberry honey mustard. My Traeger Smoked Ham is going to feed your whole family for days and be the star of your Easter or Christmas table. Impress the fam this week with a Traeger Smoked Turkey Breast! Roast the turkey for 2 to 2-1/2 hours, or until the turkey is golden brown and the internal temperature in the thickest part of the breast is 165 degrees F. Baste with the remaining butter after 1-1/2 hours. brined for 16hrs, cooked 1 hr at 250 and additional 2 hrs at 350. Set your Traeger to 225 and let the turkey breast flavor itself with the smoke from the wood pellet fire below it. Then – when you’re ready to smoke the turkey, take it out of the fridge and let it come to room temperature while you prepare the Traeger. I’ve got a slew of holiday side dishes – here are my favorites: Your email address will not be published. I’ve found that the best way to get a nice, brown, crispy skin on a smoked turkey is to pull it off the Traeger and finish the turkey in the oven. NEVER buy the butterball boneless turkey breast. It was my first time eating turkey. You can get the recipe for a Whole Smoked Turkey here >> If you’re still cooking your thanksgiving bird in the oven you are missing out. At around the 3 hour mark, insert a digital probe meat thermometer into the breast of the turkey to begin monitoring the internal temperture. Besides the turkey, there are TWO ingredients!!! SUBSCRIBE: tinyurl.com/SparkleFarmYesterday's video showed us prepping our Thanksgiving Turkey Breast with a maple honey mustard glaze. A Wood Pellet Grill Recipe. Preheated my MAK 2 Star wood pellet smoker grill to 180ºF using CookinPellets.com Premium Perfect Mix wood pellets. Place the turkey directly on the grill, breast up. I pulled it out of the fridge around 3pm, made a quick herb butter with salt, pepper, herbs de provence, and lemon juice, and rubbed it underneath the skin. Then salt and pepper all over, and into the Traeger! It’s super easy when you have a great smoker like the Traeger (but any smoker or grill will work). Smoked Turkey Breast How-To. I bought just a turkey breast for this recipe – but you could EASILY do this for a whole turkey – just would take a little longer. can do whole bird, boneless, etc. This recipe requires overnight time. Using a knife, separate the skin on the breast from the meat so you can slip some under the skin. This should take about 15 minutes with the lid closed. It’s not overpowering on any of the flavors but they go together perfectly. THAT’S IT! Smoking a turkey breast (or a whole bird) is so simple and man – I'm loving the leftovers! We use cookies to ensure that we give you the best experience on our website. My first Thanksgiving was with my host family when I came over to the US to study. Your email address will not be published. I popped the turkey broth in a saucepan added 3 tablespoons of the cranberry honey mustard and whisked that together. It is recommended that you use only Traeger brand pellets because they have a moisture content of 10% and come in various wood varieties. Required fields are marked *. After the turkey breast was thawed in the refrigerator, I mixed together a half stick of softened butter and a jar of Woeber’s Cranberry Honey Mustard. Brine your bird to lock in juices and flavor, then slow smoke and roast that chick for a memorable meal. They have so many different kinds of mustard – from brown to yellow, spicy to sweet – I love them! While the grill is preheating, remove the turkey breast from the brine. Besides the turkey, there are TWO ingredients!!! When ready to cook, set temperature to 375℉ and preheat, lid closed for 15 minutes. Place turkey breast on the grill and cook for 2 to 2 1/2 hours or until the internal temperature reaches 165℉ in the thickest portion of the breast. Woeber also has mayo, garlic, vinegar and so much more. I mix it with mayo and then it makes a honey mustard just like Outback Steakhouse serves! After 30 minutes, baste each breast with melted butter and cook until the internal temperature reaches 150 degrees. Preheat your grill to 180°, or smoke mode on as close to 180° as you can get it. As long as it temps to 160-165 when you eat – you’re good! 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