Rating: 5 stars 9 Ratings 5 star values: 9 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0. Read Reviews Add Review. By Mary Catherine and Drew Curren. Recipe by Southern Living November Save Pin Print More. Gallery Smoked Turkey Breast.
Recipe Summary test hands-on:. Place turkey in brine; cover and chill 5 to 12 hours. Remove turkey, cover loosely with aluminum foil, and let stand 10 to 15 minutes before slicing.
Reviews 9. Sort by: Newest. Newest Oldest. MyRecipes Member. Rating: 5 stars. Load More Reviews. Close this dialog window Review this recipe. What did you think about this recipe?
Did you make any changes or notes? You will love it. Note that sometimes with smoked turkey and other meats , it'll look a little pink on the inside.
It's not raw. It's just It has to do with the conversion in the meat of nitrites to nitrates. I looked it up! Enjoy this smoked turkey breast! It is totally foolproof, delicious, and leftovers keep really well in the fridge - this turkey won't dry out nearly as quickly as roasted turkey will, and it's excellent frozen for sandwiches later on.
Candy Thermometer. Measuring Cups And Spoons. Baking Sheets. This recipe works well with a whole turkey or just a breast, like I did here. However, be mindful that turkeys larger than 14 pounds can sometimes be cause for concern when smoking as they sit in a dangerous, bacteria-growing zone longer than is recommended for food safety.
On timing , I like to start the turkey EARLY in the morning like, 5am and then back to bed for a larger bird, especially for a lunchtime meal. The turkey will be fine if it gets done quickly to rest at room temperature, and longer cooking time allows for smoking on a lower temp which results in juicier, more tender turkey. If short on time, the smoker can be turned up to F.
To portion turkey, plan for 1 pound of turkey per person to include leftovers. To thaw a turkey , leave it in the fridge for at least 48 hours. If you forget, leave it on the counter for several hours, then in the fridge overnight with the dry rub on the uncovered turkey. Smoking : This recipe was tested using a gas smoker — the chimney kind that uses propane and wood chips. However, the method is the same: keep the temperature as close to F as you can, let the slow-smoke magic happen, and the bird will be done when the internal temperature reaches F.
Keywords: smoked turkey, smoked turkey breast, smoked turkey breast without brine, bbq turkey breast, smoked turkey dry rub. You are funny, I quite enjoyed reading your blog. So it's almost Easter and we want to do something similar but only smoke the turkey for a couple hours and then cook it in the oven The smoke flavor will impart after the first 90 minutes or so, but it's really so easy to do the entire thing in the smoker because you don't have to dirty extra pans or your oven.
Although, if you wanted to you could smoke the whole thing a day or two in advance then just heat it up in the oven beforehand. The brining and smoking ensures that the turkey doesn't dry out, so you can reheat it with no issues.
If I can ask - why the desire to half-smoke half-bake? A moist, smoked turkey breast is only a few easy steps away. By Mary Catherine and Drew Curren. Pin Print More. Gallery Smoked Turkey Breast. Credit: Jody Horton. Recipe Summary test active:. Place turkey in brine; cover and chill 5 to 12 hours. Remove turkey, cover loosely with aluminum foil, and let stand 10 to 15 minutes before slicing.
Be the first to rate and review! Let cool for 30 minutes. Immerse turkey breasts in the brine and store in the refrigerator for 12 to 14 hours. Remove the turkey breasts from the brine. Rinse under cold water and pat dry with paper towels. Combine brown sugar, paprika, onion flakes, garlic flakes, oregano and black pepper in a bowl. Mix with fingers to break up any clumps. Lightly season the turkey breasts on all sides with the seasoning blend.
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