smoked turkey breast brine

Brining can make all the difference in the world in regards to how the turkey will … Remove the turkey from the brine. 2. Cover and chill in the refrigerator for 5 to 12 hours. The most important part is that you are creating a salt water mixture that the turkey … If you’re cooking a full-sized smoked turkey, you may want to also cook up this recipe for smoked turkey so you have plenty of meat leftover for sandwiches and leftover dishes like: In my opinion, you can never have too much leftover smoked turkey meat! Large, lean pieces of meat like turkey are susceptible to drying out. Preheat the grill or smoker for indirect cooking at 250 degrees F. Fill a pan with warm water and place it below where the turkey will sit on the grate above. probe thermometer and/or instant-read thermometer*, Double-Smoked Ham With Pineapple Bourbon Glaze, Grilled Brussels Sprouts with Bacon & BBQ Sauce. Savory Dry Brined Turkey Breast. Place the bucket in the refrigerator for 8 to 12 hours. This turkey breast is bursting with smoky flavor, incredibly moist, and super tender too. We have not smoked turkey for ages. (I’ve had some large turkeys that barely fit in my smoker, and I was lucky just to be able to get the smoker door shut!). (This recipe is also a terrific way to use up leftover turkey slices.). Remove the stockpot from the stove and stir in the ice. There are a lot of variables that can affect the outcome. The turkey meat was incredibly juicy, moist and tender, and unbelievably flavorful. 4 to 6 pound turkey breast – thawed according to package instructions, if frozen. That’s not to say it isn’t good warm off the smoker, but there’s just something amazing about smoked turkey the day after the smoke. Stir around the edges to make sure liquids are combined. Place the lid on the pot and chill in the refrigerator for 5 to 12 hours. The first time I used this brined turkey breast recipe, it turned out so well that my daughter, Lucie, decided that she did like turkey and had some. Place the cider, cooking wine, rice vinegar, sorghum syrup, salt, sage leaves, rosemary, chives, thyme, and ginger in a large stockpot. Required fields are marked *. It is easy to follow and perfect for small gatherings, using only a handful of ingredients. Feel free to add a poultry rub to your turkey breast prior to smoking. 4 If the turkey still isn’t fully covered, you’ll need to turn it over in the brine about halfway through the process.) You can find sorghum syrup online and at craft beer and winemaking stores. Keep your turkey and brine below 40 degrees F during … Place the turkey breast in the brine and position a heavy plate over it to keep it submerged. Bring to a boil over medium-high heat. 5. Close the lid and smoke the turkey, keeping a close watch on the smoker to ensure it stays as close to 250 degrees F as possible. Remove pot from heat, stir in ice. 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 … Submerge into the cooled brine; add water until turkey is completely covered and all cavities are filled. Love this. If it doesn’t, find a smaller pot. When making the brine, you should consider the following: Cooking wine and vinegar: To give my recipe for smoked turkey brine an Asian flare, I used Holland House Sake Cooking Wine, Nakano All Natural Rice Vinegar, and ginger in the brine. Place the breast into a 1 to 2 gallon size zip-top bag. Then reduce the heat and let the liquid simmer until the salt and syrup dissolve. On a Diet® is a registered trademark. Place the bowl with the ziploc'd turkey breast and brine into the fridge for 4-12 hours. Brown sugar would also do in a pinch. Subscription Options Then cover it cover loosely with aluminum foil, and let stand 10 to 15 minutes before slicing. Start the Traeger on Smoke with the lid open, about 4 to 5 minutes, until the fire is established. 1 turkey breast, around 4-5 lbs. This brine is made of a basic sugar and salt water solution with apple juice, maple syrup. We don’t want to overpower the delicate flavor of the turkey. Tip: Using a glass bowl helps you see whether or not the salt dissolves. I remember a big party I had , very casual, on new year’s day, and I offered sandwiches of ham and smoked turkey, and people went nuts for it! There should be no salt in the spoon. Did you try this recipe? Place the turkey in the brine so it's covered in liquid. This site uses Akismet to reduce spam. A day late and a dollar short , but just in time for NEXT Thanksgiving! Dry brining your turkey gives you many benefits: If you let the turkey sit in the refrigerator uncovered for two days, the skin will dry out completely. I am the author and photographer here at The Mountain Kitchen, where I share delicious homemade recipes using clean food ingredients, and stories about mountain life. This in return will give you a crispy and golden-brown turkey once it’s nicely cooked. You can brine the turkey in basically any mixture you want. Prepare a charcoal or … For smoking a turkey, we recommend buying a smaller bird (15 lbs or less). As I have just mentioned, If you want to have the best-tasting outcome, yes. Smoke turkey… Make this turkey brine for smoking for Thanksgiving, Christmas, or Easter. Brine the turkey in the refrigerator or an ice-filled cooler for 12 to 24 hours. Your email address will not be published. The water helps to stabilize the temperature inside the smoker. Required fields are marked *, Recipe rating: My name is Debbie Spivey and this is my husband David. Remove from the refrigerator 30 minutes before grilling. If it doesn’t, find a smaller pot. I could eat this brined hickory-smoked turkey breast all year long! Add the rest of the brine ingredients … Smoked Turkey Breast is a winning choice for your Thanksgiving table or any dining occasion. Cover the pot and place in the refrigerator for an hour to let the turkey brine cool down. Inject Fruit Juice For Added Flavor Notify me of follow-up comments by email. Originally posted on November 21, 2013. Thanks for your support! Brine your turkey breast the night before. In fact, if I see a turkey breast at the store, I’ll take it home. Press all of the air out of the bag and zip it up tight. Sorghum: I fell in love with sorghum when I lived in the South. Pat the skin dry with paper towels. The reason I brine and smoke a turkey breast on Thanksgiving is that my kids hate turkey! There is no extra cost to you for clicking! What’s nice is that if you have a smaller smoker like a Masterbuilt Electric Smoker or a smaller version of the Kamado Joe Grill, you don’t have to worry about a turkey breast being too big to fit. Place turkey low in the smoker and cook for a total time of 3 to 3 1/2 hours or until a meat thermometer inserted into the thickest portion of the breast registers 165 to 170 degrees F. 4. 1. We live on the side of the Blue Ridge Mountains, in Virginia. Add turkey breast and place in the fridge for about 2 hours. Previous post Smoked Turkey Brine Recipe with Smoked Turkey Rub, Next post How to prepare & cook a spatchcock or butterflied turkey, Your email address will not be published. (If it's not covered, place the turkey breast and brine in a smaller pot.). Brine the turkey in the fridge for about 4 hours. Copyright© 2020. (See my post, Brining and smoking your Thanksgiving turkey, on how to brine and cook a full-sized bird.). If you do not have enough to cover the meat, then make another batch. Join our mailing list to receive the latest recipes! The carryover heat will finish cooking the meat. Brine the turkey. Remove the turkey breast from the brine solution and rinse it under cold water. Make sure the meat is submerged completely. Plus there's no need to drag the brining cooler into the garage or out to the porch to keep the turkey cool. Mix brine ingredients together in a large ziptop bag. I like to tie the top with a rubber band to prevent any mishaps. It’s truly a one-pot recipe. Nestle the sliced apple and onion in the brine around your turkey. https://www.allrecipes.com/recipe/85839/out-of-this-world-turkey-brine Don’t forget to mention. This is David’s personal preference as it can be slightly bitter and most of the time the rub comes off when the breast meat is sliced thin for sandwiches. Brine in a container that can keep the turkey fully submerged in the brine. 1 month ago. Whisk the solution until all of the salt dissolves. This recipe works for smoking turkey breast in an electric smoker, on a grill, or in a ceramic smoker. You can brine and smoke a turkey for summer barbecues and use this brining and smoked turkey recipe to make hot turkey sandwiches for a football watching party during the Big Game! When it comes to smoked turkey breast, the recipe should be simple. 5 For easier mixing, boil the liquids ahead of time and dissolve in the salt and sugar while still hot with … Place the netted turkey breasts into a large zip top bag and pour brine over them to cover. It just helps us afford to do what we do here at TheMountainKitchen.com. Refrigerate and brine for 1 hour per pound of meat, but no longer than 24 hours. If you don't know how, see my Leftover Turkey Soup Recipe for easy directions. Can you believe that? 2. This turkey breast brine isn’t just for the holidays. (I usually make a ham for the kids.). Seal the bag and place it down in a larger bowl in case of leakage. However, since my husband and I like turkey, I found that brining and smoking a turkey breast is just the perfect about of turkey for the two of us, including leftovers. Use a brine before smoking to help keep meat moist while cooking and to add flavor. (If you live in the South, you can usually find sorghum at the grocery store.). Prepare your smoker according to the manufacturer's directions, bringing the internal temperature to 225 degrees F using your favorite type of wood chips. Prepare your smoker bringing the internal temperature to 225 degrees F using your favorite type of wood chips. The Mountain Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. 5. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Send Me Everything! Why dry brine a turkey? Whisk all ingredients for the brine in a bowl. Participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by linking to Amazon.com. Happy Day After Thanksgiving! Place the smoked breast on a cutting board. If the … A brine for a turkey breast that's easy to make and delicious. To brine the turkey: Rinse the turkey inside and out. 2 Here is how I brine and smoke two Turkey Breasts! Cover and refrigerate for at least 8 hours or up to 24 hours. 4. There are a lot of variables that can affect the outcome. Yield: 4-5 servings Time: 45-55 minutes cooking, plus 24 hours to brine and 2 hours total resting time. If you’re brining outside the refrigerator, use a probe thermometer to ensure the brine’s temperature doesn’t exceed 40°F. Brining and smoking your Thanksgiving turkey, Gluten Free Cornbread Stuffing Recipe with Chorizo, Squash & Apples, Brussel Sprouts Salad with Cranberries Recipe, Crock-Pot Vegan Mashed Sweet Potatoes with Parsnips Recipe, Sara Moulton’s Best Make-Ahead Turkey Gravy Recipe, How to prepare and cook a spatchcock or butterflied turkey, Smoked Turkey Brine Recipe with Smoked Turkey Rub, How to prepare & cook a spatchcock or butterflied turkey. He is smoking in return will give you a crispy and golden-brown turkey once it s! Large zip top bag and pour brine over them to cover the pot and chill in refrigerator! Stays in the smoker that day it was unavailable a star rating and comment!. For brined hickory-smoked turkey breast at the grocery store. ) much air of! Is easy to Learn how to prepare and cook a full-sized bird. ) to the porch to it... And chill in the brine around your turkey is established, on how to prepare and cook full-sized... 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