Thanksgiving Smoked Turkey Breast Recipe

Thanksgiving Smoked Turkey Breast Recipe – This smoked turkey breast is not only flavorful, but also juicy. Cider-brined turkey breast combined with sweet and savory relish creates a turkey breast that’s perfect for both weeknight dinners and special occasions.

This recipe is (no bias) the best smoked turkey breast you’ll ever have. We start with a delicious apple cider brine, season with my KILLER turkey rub and finish in the smoker for a few hours. These three elements combine to create a tender, juicy turkey breast that’s second to none. Don’t take my word for it, try it yourself.

Thanksgiving Smoked Turkey Breast Recipe

Smoking a turkey breast also gives the turkey an amazing smoky flavor. Between the brine, spices, and smoke, you can guarantee this turkey will taste absolutely incredible. It’s also a great option if you want to make a delicious holiday meal but are only cooking for a few people.

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This recipe calls for boneless turkey breast, but you can also make it with bone-in turkey breast. It may be easier to find one over the other, but if you find a boneless turkey breast over a bone-in turkey breast, go boneless.

Let’s talk for a moment about the turkey breast brine in this recipe. This is not your mother’s turkey. No No. It’s packed with so many amazing ingredients, the main purpose of which is to add flavor, moisture and tenderness to your turkey breast.

I find that a good sweet rub complements the salty and smoky flavors of the apple cider the best.

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If you like the taste of sweet, spicy barbecue, you can use my homemade candy. It combines 8 ingredients (including brown sugar and smoked paprika) that never overpower the flavor of the meat. You can make your own Sweet Rub at home by following my recipe on this site.

Those of you who have been Hey Grill Hey followers for a long time probably know how often I use this sweet spread. It is my favorite and I love to share with my friends. If you want to top off this great rub, you can purchase my Signature Sweet Rub from Patio Provisions. We also sell 2-pound refill bags, so you never have to worry about running out.

If you want to combine barbecue and the traditional flavors of turkey, I recommend my new Smoked Turkey Rub recipe. It has that grilled flavor with a great addition of traditional turkey herbs and spices. I think it’s quite the bomb.

Try Something New On Thanksgiving With A Smoked Turkey Breast Recipe

Guys, smoking a turkey breast takes only 4 steps. it’s so easy! This is one thing you can’t fake. It’s a good idea to give it a try if you’re ready to move on from the regular turkey and want to try something that takes a little more time and effort. How to smoke a turkey breast.

It takes about three hours to fully smoke a turkey breast if your smoker is consistently running at 275°F. Get your old meat thermometer ready (I used my instant read thermometer for this smoking process) and remove the turkey breast from the smoker when the internal temperature in the thickest part of the turkey breast reaches 165 degrees F.

The FDA recommends cooking a turkey breast to a minimum temperature of 165 degrees F, and with this turkey breast, that’s exactly the temperature you should be looking for. Turkey cooks safely and juicy.

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It’s turkey season baby! Turkey for me, turkey for you. And yes, I would definitely consider eating turkey in my big brown boot. Not only is turkey the main dish for Thanksgiving, but it’s also great for Christmas and Sunday dinner.

And with Hey Grill Hey by your side, you can prepare different turkeys for every occasion, and each one will be flavorful and perfectly cooked. Check out more smoked turkey recipes below.

Smoking turkey breast for your family should be easy, and Hey Grill Hey is here to help. Here at Hey Grill Hey, we want to help you grill better, feed the people you love, and become a backyard barbecue hero. You can find more of my smoking and grilling recipes here on my website (check out the homepage for inspiration), Instagram, YouTube or our Facebook page.

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This post was originally published in November 2019. We’ve recently updated it with more information and helpful tips. The recipe remains the same.

Smoked turkey breast is delicious and incredibly juicy. Cider Brined Turkey Breast combined with savory or sweet turkey breast makes a great turkey breast.

Calories: 93.9 kcal Carbohydrates: 20.45g Proteins: 1.21g Fat: 0.73g Saturated fat: 0.28g Cholesterol: 0.09 mg Sodium: 14.87 mg Potassium: 226.23 mg Fiber: 1.37 g | Sugar: 11.85 g Vitamin A: 194.6 IU Vitamin C: 2.22 mg Calcium: 92.85 mg Iron: 2.95 mg

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Susie Bullock founded Hey Grill Hey in 2015 with one desire: to help people cook better barbecue. To date, he has created over 550 recipes that millions of people cook each month, making Hey Grill Hey synonymous with amazing barbecue. Susie and her husband Todd run a family business that includes a line of barbecue grills, sauces and gadgets.

The Grill Squad is our exclusive membership program that turns boring barbecues into thriving barbecues you’ll remember for a lifetime. The techniques and skills you learn will take your backyard barbecuing to a new level. For the price of a full chest, you’ll get annual access to an exclusive barbecue community, Pitmaster classes, discounts and more. Ditch the smoker and marvel at the Apple and Sage Brined Turkey Breast, with a crispy, golden crust, smoked over cherry wood.

Sous B Q: Smoked Turkey Breast, 2021

Turkey breast has a bad reputation for being dry and tasteless, but this recipe keeps it moist and flavorful thanks to the saltiness of apple sage and the subtle, sweet cherry wood smoke. The crispy, amber-colored shell makes it a worthy addition to the holiday table.

Growing up, our family of six loved breast meat for the most part, and we ate turkey year-round. I remember my father carving the holiday turkey and dutifully asking everyone. “White meat or dark meat?” I relied on the ignorance of my young palate and since it looked like the inside of a chicken, I answered “white meat”.

A few years later, I know why Dad loved the flavorful dark meat of turkey thighs, but I also learned how to let the white meat of the turkey breast compete in flavor and texture. It depends on how you approach it.

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I soak turkey breasts in apple juice, salt, water, and sage salt, then cook with cherry wood. Turkey breasts not only retain moisture, but the brine gives the meat a strong sweetness. It’s the perfect centerpiece for the holidays or a special dinner, no matter the time of year.

The first step is to choose the right type of turkey breast. I like a fresh, free-range turkey breast that weighs 8 to 10 pounds. A whole breast consists of breast meat, skin and bones. For a smaller occasion, consider a half-bust.

If you plan to use 1 pound of turkey per person, this amount will be enough for a large group, plus leftovers. Leftovers are the law of the land in Turkey.

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The words “frozen turkey” should immediately trigger a planning response because a turkey must be thawed before it can be cooked. The easiest way to thaw a turkey breast is to keep it in its original packaging and place it on a rack on a baking sheet in the refrigerator.

The USDA recommends 24 hours for a 4- to 5-pound turkey. For our 8- to 10-pound turkey breasts, that’s just under three days.

If you are pressed for time, frozen turkey breast can also be dipped in water. I like to run a slow stream of water over the sink and then change the water every hour. If you do not pour water on the frozen turkey, change the water every 30 minutes. This method cuts the chill time down to just 4 1/2 hours.

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While I prefer free-range turkey to the improved commercial variety, I take what I can get, and the brine still provides a flavor boost that’s worth it.

Turkey breast is lean and can dry out when cooked. This can be prevented by cooking it to a proper internal temperature of 165°F and salting.

Whether wet or dry, brine is a must. Wet brining is a two-step process: brining with a solution of 2 liters of water and 1 cup of salt, followed by a 24-hour rest period.

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After 24 hours in the brine, leave the turkey breast open on a wire rack on a baking sheet, overnight in the refrigerator. This balances the salt content of the breast meat. In another

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