If you have a larger turkey breast, the cooking times will be longer. Honey Smoked Turkey Breast Recipe This Honey Smoked Turkey Breast is a boneless, skin-less Turkey Breast smoked on my Traeger Pellet Grill - and then topped with a Honey Glaze and raw, turbinado sugar to create a sweet and crispy bark. Cook the turkey based on temperature. Open package and rinse turkey. Ever since we got our Traeger Smoker, we’ve been smoking everything (who doenst love some smoke flavor). With Turkey submerged in brine, cover the whole dish with foil and place in your fridge for 24-32 hours. Go ahead and make all the fixings for a sit-down meal for dinner, or slice it up and there you have all you need for a loaded turkey sandwich! I remember as a kid eating soggy, mushy sprouts and I hated them! You can use this brine and let your turkey breast sit overnight in the fridge, just skip the steps in this recipe for the injection, but of course, still, wrap it in bacon! Place in smoker and smoke for about 4 hours until internal temperature reaches 160 degrees. Buy the appropriate size turkey breast (4 lbs for single breast). About 3 hours to cook, used hickory. When I grill turkey breast on my charcoal kettle I will build my hot coals using a chimney filled to the brim. Sprinkle some of the bbq rub you used in the brine all over the turkey breast. In this recipe, I do not brine the turkey breast. Any suggestions? Ingredients. Set temperature to 250F and it is done cooking when internal temperature reaches 165F. Let it rest for 15 minutes before carving. Our absolute favorite thing to smoke is beef brisket. Make sure the smoker is heated to 225 degrees, nice and hot. The bacon adds, well, it adds bacon flavor, no more needs to be said on that front. YES! I always let turkey breast rest after cooking for about 15 minutes. 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. Add the turkey to the brine and refrigerate for 6 to 8 hours or overnight. Place any extra slices of bacon on the turkey to fill in all the gaps. Brush the turkey with olive oil and sprinkle on the all-purpose seasoning and salt & pepper. Did you make this recipe? Hmmm, I'm used to chicken parts, hot and fast, but this thing was a small roast. Rather than dry turkey meat, you’ll end up … In general, you should plan to smoke your turkey breast for about 30-40 minutes per pound at 250°F. In our case the breast has the skin on so we are going to cook it with skin on, and make it a little crispy. Share; Chicken, Andouille & Roasted Potato Gumbo. See more ideas about smoked turkey, traeger smoked turkey, smoked turkey recipes. Cooking The Traeger Roasted Turkey Breast Turn the Traeger to the SMOKE setting with the lid open. Smoke/finish to 165-170F internal temperature in the breast and thigh. level 1 We don’t want that, so put a foil tent over your turkey breast and allow it to sit for about 15 minutes while the juices settle. A turkey breast injected with herbs and butter and wrapped in bacon then smoked on the Traeger, what's not to love?! I also love food, and A License To Grill is my passion where outdoors intersects food - grilling, smoking, and all things tasty! I love my Traeger, it makes it incredibly easy to smoke this turkey while you work on other side dishes to go along with it. Some of these variables are whether your turkey breast has a bone in or is boneless, how well the heat is distributed in your oven or grill, how close it is to the heating element, etc. If you don’t have a Traeger (or other pellet style grill), keep reading, I will give you tips on how to modify the recipe for use on a charcoal grill or oven. Log In to your account to view and add notes to this recipe.Don't have an account? Think woods like apple, cherry, apricot, peach, or maple. You’ll never bake a turkey in the oven again. Using your fingers or the handle of a wooden spoon, loosen the skin under the breast from the meat. Pat the turkey breast dry with a paper towel. Everyone is different and it takes some time to figure out what your favorite wood is in the smoker. View Recipe . Internal temperature should be 160 degrees when you pull your turkey breast … My neighbor asked if I would cook them a turkey breast. 10 mins | 2 Ingredients. Maple or Mesquite wood are both great options for smoked turkey … It is simple, has minimal mess, and keeps the oven free for other necessities like bread, pie, stuffing, etc. Coat all … I enjoy the flavor of my charcoal grill and sometimes like to alternate my charcoal grill with my Traeger. Let it rest for 15 minutes before carving. Remove thawed turkey breast (bone-in) from refrigerator. Smoke Turkey – Place the turkey breast into a large disposable pan and then pour the chicken broth into the bottom of the pan. Rub used: Yardbird Plowboys Pellets used: Traeger Gourmet Blend. The Traeger brand makes a great “gourmet” brand that really brings out the flavor in smoked turkey, and cherry wood works just as well. I used a Traeger in this recipe, but if you don’t have a pellet grill then you can still enjoy this recipe. Inject the marinade into the turkey in a grid-like pattern, spaced about 2" apart. When the meat rests, you allow the juices that were heated up during the cooking time to settle in and redistribute between the fibers of the meat. If you prefer to use your oven, you can set it to 250°F and set the timer for 30-40 minutes per pound. However, there are several factors that come into play when cooking the turkey breast. The FDA recommends cooking turkey breast to 165°F. Remove the turkey from the Traeger and place it on a cutting board with a foil tent covering the turkey. It takes about 45-60 minutes to finish. Again, cook the turkey breast at this temperature until it reaches 160°F. Instead of shooting for a specific time to take out the turkey breast, plan to take it out when it reaches that perfect temperature! I prefer to use a blend of pellets or wood chips when I smoke my meat. If your turkey breast has skin on it, you can choose to leave it … Sign Up. You could actually do the injection from the turkey breast recipe in your whole bird. Place about half of the sliced, uncooked bacon onto a cutting board, side by side. This practically effortless turkey recipe on a pellet grill is so juicy & delicious. For over 2 decades we have been making a traditional turkey in the oven. Stir until salt and sugar crystals dissolve. This simple boneless Traeger smoked turkey breast recipe is so delicious and easy to make! Smoke for 1-2.5 hours or until your turkey breast reaches 145 degrees F. Once your turkey breast reaches 140 degrees F, increase your heat to 350 degrees F and finish cooking until the internal temperature reads 165 degrees F. Smoked Turkey Breast. Start the Traeger on Smoke with the lid open, about 4 to 5 minutes, until the fire is established. Pat the bird dry with paper towels, and then rub the exterior of the bird … Impress your family and guests on Thanksgiving or Christmas with this ultimate smoked turkey recipe. Thank you to Traeger Grills for … Season turkey breast with the spice rub and place in the smoker. Allowing the meat to chill before slicing gives you deli-style meat fit for an artisan sandwich. Place turkey breast directly on the grill and insert a probe thermometer into the thickest part of the breast. 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. The ultimate guide to brining and smoking a perfect turkey on your Traeger Grill (or a similar pellet smoker). During the rest, the turkey breast will gain another 5°F or so and finish cooking. Begin by removing the silver skin and any membrane from the turkey. After about 4-5 minutes, you should see lots of smoke coming from the grill, meaning the … More Easy Traeger Recipes here! I have made (and eaten) many turkeys in my life, and this is my favourite turkey recipe by far. Roast the turkey for 2 to 21/2 hours, or until the turkey is golden brown and the internal temperature in the thickest part of the breast is 165℉. The overnight brine keeps this turkey moist as it smokes for hours on the Traeger, it is the best whole Turkey that I prepared thus far! Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed. In a bowl, with spatula mix together one jar of cranberry honey mustard and 1/2 stick … If you cut the meat without resting, you will lose those precious, flavorful juices onto your cutting board. Pour in the honey, Worcestershire sauce, and fresh lemon juice and simmer for 5 minutes. Add the onion powder, garlic, rosemary, and sage and allow the flavors to steep for about 5 minutes over medium heat. I think that is what I will be doing for Thanksgiving this year! Make sure the bacon covers the turkey breast completely. Instead of roasting the turkey … See the post for general timing guidelines for this Traeger smoked turkey. Play with different wood chips and pellets and experiment a bit. Smoke low and slow with hickory, and baste with apple juice every 30-60 minutes. Baste with the remaining butter after 1-1/2 hours. Perfect for a small Thanksgiving dinner or comforting meal! Add 1 cup of water to the bottom of the pan. For this cook we are going to use 1/2 a boneless turkey breast, that we picked up from our local grocery store. If you tried this recipe, leave a comment below and tell me how it turned out! Let me know if you have any other questions! Get that wild turkey breast smoked! When ready to cook, set Traeger temperature to 325℉ and preheat, lid closed for 15 minutes. The long smoking time allows it to be more flavorful and tender, so keep it low and slow. Posted on November 4, 2020 Author David R. Boelter Comment(0) JUICY, BUTTERY, SMOKED. I will usually take out my turkey breast at 160°F and let it rest for about 15 minutes in a foil tent. Smoked Turkey Breast On Traeger Grill. Ensure the brine has completely cooled before adding Turkey breast. https://alicensetogrill.com/wet-brined-traeger-smoked-turkey/. Gather the ingredients. Then, reheat your smoker to 250 degrees F and place your preferred choice of wood pellets inside the hopper. I looked up what I could and ended up cooking at 275F to an IT of 164F then covered and rested for a while. Make sure that you cook to an internal temperature of 165 F degrees. COPYRIGHT © 2020 A LICENSE TO GRILL | Birch on Trellis Framework by Mediavine. If you are in a turkey kind of mood, check out the wet brined Traeger smoked turkey which I discussed above. In a large stockpot, combine 1 gallon water, kosher salt and brown sugar. Butter Injected SMOKED Turkey Breast on the Traeger Pellet Grill. Crispy is the only way to eat Brussels sprouts. Insert 2 tablespoons of the herb butter under the skin on each side of the breastbone. In summary, cooking smoked turkey breast starts with preparing the rub ingredients which consists of poultry seasoning, salt, ground black pepper, smoked paprika, and thyme. Ingredients. This smoked turkey breast is tender and sweet. Drain and pat turkey dry with paper towels; discard the brine. Nov 5, 2019 - Explore Mchlmull's board "Traeger smoked turkey" on Pinterest. Once done, remove from smoker, … Then we allowed to rest for 10 minutes before we sliced. Traeger Smoked Turkey When you’re ready to smoke the turkey, remove the bird from the brine, and gently rinse under cold water. 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. We get a 10-15lb brisket and eat it for over a week. This smoked turkey pairs great with our cider mimosa to round out this classic fall meal. Please leave a comment on the blog or share a photo on Instagram. Be sure to follow us on our social media accounts, Facebook * Instagram * Pinterest * YouTube * Twitter. This recipe turns out perfectly each and every time. An injection is a quicker method to marinate the meat and doesn’t mean you have to let the meat soak in a liquid prior to cooking. Step 4. Sometimes, I will blend my pellets with some hickory wood as well since you generally get a much stronger smokiness from hickory. 1/2 cup honey 1/4 cup dry sherry; 1 tablespoon butter; 1 lemon (juiced) 1/2 teaspoon salt 1 (3 to 3 1/2-pound) skinless, boneless turkey breast Steps to Make It. Strain the marinade into a jar and save the strained herbs for later. For the injection, begin by melting the butter over medium heat in a medium skillet. Smoking a Turkey Breast. Smoked Turkey Recipe. As always, I recommend setting your thermometer to alert you when the internal temperature of the turkey breast reaches 160°F. A grilled romaine salad sounds weird, but it is anything but that! Step 1: Prepare the turkey. Place 50% water, 50% apple juice in the smoker’s water pan, or place a pan full of the mix on the bottom tray of the smoker. Smoked turkey is really good and surprisingly easy to do. This Traeger smoked turkey breast is super easy and only takes a few minutes to prepare, let the Traeger do all the hard work so you can relax. When I inject my turkey breast, I always make my injections in a grid pattern and space each injection about 1-2″ apart. If you prefer, you can instead brine the turkey breast overnight. Then once the charcoal is red hot, I will distribute them evenly on the bottom of the grill. Remove the turkey from the Traeger and place it on a cutting board with a foil tent covering the turkey. But something about smoked brisket for Thanksgiving just didn’t sound right, and I love smoked turkey, so rather than buying a smoked turkey … After the turkey rests, slice into 1/2" to 1" thick slices. Brined turkey like never before. It is so incredibly juicy and tender and full of flavor. It was glorious! For the Herb Butter: In a microwave-safe mixing bowl, combine the butter, chopped herbs, garlic, lemon juice, lemon zest, salt and pepper. Let the turkey … Make Thanksgiving EASY with this Applewood Smoked Turkey for Traeger! Melt the remaining 4 tablespoons of herb butter in the microwave using medium-low heat. Put the breast on a roasting rack in a shallow roasting pan. Let the turkey rest for about 15 minutes. Baste with the remaining butter after 1-1/2 hours. Hey Kinsey, thank you for the comment. Set the turkey breast on top of the bacon and use the saved herbs that were strained from the marinade as a rub on the outside of the turkey. During the last hour, baste every 30 minutes. Using the digital meat thermometer, make sure that the sensor is in the thickest part of the breast meat. I will then add charcoal and more wood chips every 45 minutes to 1 hour and maintain the temperature from 230°F to 270°F. If necessary, weigh the turkey down with a bag of ice to keep the turkey submerged. They dropped off a butterball boneless skinless breast. I’ll show you how we brined the breasts overnight and then smoked them for half a day on our Traeger Grill. Distribute butter evenly and push out any pockets of air. Give it a try and it will be one of your favorite meals off of the Traeger during your next family get together. I actually have a recipe for a Traeger smoked turkey. Pour your favorite drink and enjoy while you browse A License To Grill to find your next favorite recipe! I recommend you follow FDA guidelines. Check out my recipe for this wet brined Traeger smoked turkey. Once the inside temperature of the grill reaches about 270°F, I will place some wood smoking chips wrapped in some tin foil on the charcoal. These air fryer Brussels sprouts with bacon are so delicious that even 8 year old me would love them! No, you do not need to at all! Enjoy! When you’re ready to smoke the turkey breast remove it from the brine and pat dry with paper towels. This turkey is tender, juicy, and so versatile. Place the turkey breast inside and let is smoke for about 3,5 hours. We want to use this recipe for Thanksgiving however are having trouble as we don’t have a turkey breast we have about a 21 lb fresh butterball turkey that you would traditionally make. My name is Josh Boquist and it is Grill Time! Brush the outside of the turkey breast with some of the melted butter. I remove the turkey when it reaches 160°F. We use cookies to ensure that we give you the best experience on our website. Setup your smoker to smoke at 275 degrees. For turkey, I usually use woods with a sweeter smoke profile. If the turkey breast … No brine, just a buttery herbed rub that yields a juicy flavorful turkey in about 3-4 hours. If you’re a fan of the Honey Baked Hams brand Turkeys, then you’re gonna love this recipe for Honey Smoked Turkey Breast. Remove any gravy packet. We have been commissioned on numerous Thanksgivings to make the turkey, and a smoked turkey on the Traeger is usually our method of choice. How does this style of turkey affect the cooking time? How to Smoke a Turkey Breast. Making a whole smoked turkey on the Traeger (or other wood pellet grill) is easier than you might think, and it turns out delicious! Smoked turkey breast is always a crowd-pleaser, but wrap it in bacon and inject it with a marinade made from butter and herbs and you have one of the best turkeys to come off your Traeger grill! Typically with brine, the turkey will be even juicier and moister. The Traeger gives it just enough smokey flavor and the bacon keeps it juicy and delicious! I have a confession to make: turkey … Remove any excess fat from the breast. Roast the turkey for 2 to 21/2 hours, or until the turkey is golden brown and the internal temperature in the thickest part of the breast is 165℉. This turkey breast is placed in a salt and brown sugar brine and rubbed down with an herbed butter mixture sure to make your bird smokin'. 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