![]() ![]() However, start checking the temperature at 2 hours as some smokers/grills will cook hotter than others. Let the turkey breast halves cook at 275 degrees Fahrenheit for about 3 hours. So just periodically add more wood chips, about a handful each 30 to 45 minutes. However, these chips won’t last you the whole way through. It is at this time that you will want to add the first set of wood chips, probably just a handful. Then place both breasts on the racks of either your smoker or grill. Smoke the turkey: Take the turkey breasts out of the brine and quickly pad them dry with some paper towels.Preheat your smoker, or grill to 275 degrees Fahrenheit, and soak your wood chips.Let it brine: Place the bucket somewhere in your house that is relatively cool, and let it sit for 18 to 24 hours.Finally, top this all off with The bag of ice, and put the lid on the bucket. Follow this up by adding the two turkey breasts, and make sure that they are both submerged in the brine. Then stir it up a little until everything is mixed well. Add this solution along with all of the other ingredients (besides the turkey) to your bucket. Place this over medium heat on your stove, and stir until the sugar and salt dissolve. Make the brine: Get out a large saucepot and add to it the apple juice, salt, and sugar.If you liked this smoked turkey recipe then check out our other BBQ recipes such as BBQ Baked Beans, and Pulled PorkĪs an Amazon Associate I earn from qualifying purchasesĢ Turkey breasts halves (2 to 2 ¼ pounds each)Ģ Quarts of unfiltered apple juice, or apple ciderĪ bag of wood chips (soaked for at least 2 hours prior to use).The only type of wood that I would suggest you never use for this recipe is mesquite, as its flavor is often overpowering. I highly recommend that you try to stick with wood chips made from fruit trees such as apple or cherry.In fact, my dad and I used these all the time before we purchased a real smoker, and it worked out just fine. All you have to do is purchase some smoker boxes, which as the name suggests, are little boxes that you can fill with wood chips in order to produce smoke on any grill. However, if you don’t own a smoker then don’t worry, you can still make this recipe on the grill. As for smoking the turkey, I think it goes without saying that it is easiest if you have an actual smoker.So where do you get a large plastic bucket? Well, I recommend that you simply go to your local hardware store, and ask an employee for one of the cheap ones they have available. In order to brine the turkey, you will need not only the brining ingredients but also a large plastic bucket to do the actual brining in.Just make sure to make more of this recipe than you think you will need, because the leftovers, especially when made into sandwiches, are to die for. Plus It is a simple preparation method that provides a mild flavor that allows the turkey to pair well with a number of different side dishes. You see turkey needs to be brined when cooked for a prolonged time in a smoker. Today’s particular smoked turkey recipe gets its unique flavor, not only from the smoking process but also from a brine, which in my opinion is a requirement. However, this restriction has given us plenty of opportunities to learn the art of smoked turkey. The only problem with this turkey lust is that during the summer months we try to restrict ourselves from using our indoor oven as much as possible. I mean, turkey is a once a month affair in my house, if not once a week. ![]() Remove the turkey from the oven to a cutting board, cover and let rest for 10 to 15 minutes. Cut into slices and serve hot or at room temperature.I don’t know what it’s like for your family, but in mine, the love for eating turkey runs so deep that we can’t possibly wait around for thanksgiving each year to enjoy it. If it needs more time continue to check the temperature every 10 minutes. Roast the turkey breast until the internal temperature reaches 165✯, about 45 minutes. Drizzle the turkey with olive oil and season with salt and pepper. Slide the slices of butter under the skin. Add the turkey to a roasting pan then use your fingers to gently separate the skin from the meat. Remove the turkey from the brine and pat dry, discarding the brine. Let the brine cool completely then add the turkey breast and submerge, adding a plate on top to weigh it down. Remove from heat and add 3 cups of cold water. In a large saucepan bring the apple cider, salt, allspice and bay leaves to a boil, stirring until the salt has completely dissolved.
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