Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, smoked turkey breast. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Smoked Turkey Breast is a winning choice for your Thanksgiving table or any dining occasion. This turkey breast is bursting with smoky flavor, incredibly moist, and super tender too. A moist, smoked turkey breast is only a few easy steps away.
Smoked Turkey Breast is one of the most well liked of current trending foods in the world. It is appreciated by millions every day. It is easy, it is quick, it tastes yummy. They’re fine and they look wonderful. Smoked Turkey Breast is something which I’ve loved my whole life.
To get started with this recipe, we have to prepare a few components. You can have smoked turkey breast using 15 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Smoked Turkey Breast:
- Take Brine
- Take 1 gallon water
- Make ready 1 cup coarse kosher salt
- Take 1/2 cup sugar
- Prepare 1/2 cup brown sugar
- Get 3/4 cup soy sauce
- Get Rub
- Take 2 tbsp kosher salt
- Prepare 2 tbsp sage
- Get 1 tbsp sugar
- Get 1 tbsp oregano
- Get 1 tbsp rosemary
- Prepare 1 tbsp thyme
- Prepare 1 tbsp basil
- Prepare 1 tbsp ground black pepper
Ingredients For Smoking Turkey Breast: Boneless turkey breasts. This recipe can also work for other cuts bone-in of turkey like turkey legs, spatchcock or even a whole turkey. The easiest smoked turkey breast recipe for the holidays or a get-together with friends! Tender, juicy turkey breast is smoked over oak, cherry, and hickory and finished in mouth-watering miso butter.
Steps to make Smoked Turkey Breast:
- Mix all ingredients except soy sauce for brine in large pot and bring to a rolling boil.
- Stir in soy sauce and allow to cool completely. Once cool, place turkey breast and brine solution in an oven bag and let it sit in refrigerator for 12 to 24 hours.
- Combine all ingredients for rub in spice grinder and grind into powder.
- After turkey has been in the brine for 12 to 24 hours, remove from liquid, rinse, and pat dry with paper towel.
- Apply rub to turkey and try to get some under the skin.
- Start smoker using wood of your choice. I use oak and apple. Bring temperature up to 325°.
- Put turkey in aluminum pan and put in smoker. Baste turkey with butter every 45 minutes or so.
- After a couple of hours check to see if turkey has reached desired color you're looking for. If it has, cover with foil and continue cooking until an internal temperature of 165° is reached.
- Remove from smoker and allow to rest for at least 30 minutes. Slice and enjoy.
This succulent smoked turkey breast oozes with fantastic flavor from a cranberry-apple brine and Cooking a whole, bone-in smoked turkey breast is a great option if you don't want to smoke a whole. This applewood smoked turkey breast is rubbed with a blend of warm spices and smoked over a bed of coals and applewood. Turkey will continue to cook once taken off grill. I smoked a turkey breast for time intensive reasons and in hopes of not wasting any food. You can absolutely smoke a whole turkey this way, and I have link some instructions in the recipe below.
So that is going to wrap this up with this special food smoked turkey breast recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
