Best 3 Smoked Turkey Breast Brine Recipes
Indulge in the delectable flavors of smoked turkey breast, a dish that combines the richness of turkey with the smoky essence of wood. Perfectly suited for special occasions or everyday meals, this versatile protein can be enjoyed in a variety of ways. Discover a collection of recipes that guide you through the art of preparing this culinary masterpiece, from selecting the right turkey breast to perfecting the brine and smoking techniques. Explore variations that introduce tantalizing flavors, such as the Maple-Glazed Smoked Turkey Breast with its sweet and smoky glaze, or the Herb-Roasted Smoked Turkey Breast bursting with aromatic herbs.
For a classic experience, immerse yourself in the Traditional Smoked Turkey Breast recipe, showcasing the natural flavors of the turkey enhanced by a simple brine and smoking process. Elevate your taste buds with the Chipotle-Rubbed Smoked Turkey Breast, where a spicy rub adds a piquant touch, or relish the zesty Citrus-Marinated Smoked Turkey Breast, infused with the brightness of citrus.
Each recipe provides detailed instructions and helpful tips to ensure your smoked turkey breast turns out moist, flavorful, and perfectly smoked. Whether you prefer a traditional approach or are seeking adventurous flavor combinations, this collection has something for every palate.
HONEY BRINED SMOKED TURKEY
Take your Thanksgiving turkey to the next level this year with Alton Brown's recipe for Honey Brined Smoked Turkey from Food Network.
Provided by Alton Brown
Categories main-dish
Time 13h
Yield 10 to 12 servings
Number Of Ingredients 7
Steps:
- Combine the hot water and the salt in a 54-quart cooler. Stir until the salt dissolves. Stir in the vegetable broth and the honey. Add the ice and stir. Place the turkey in the brine, breast side up, and cover with cooler lid.. Brine overnight, up to 12 hours.
- Remove the turkey from the brine and dry thoroughly. Rub the bird thoroughly with the vegetable oil.
- Heat the grill to 400 degrees F.
- Using a double thickness of heavy-duty aluminum foil, build a smoke bomb. Place a cup of hickory wood chips in the center of the foil and gather up the edges, making a small pouch. Leave the pouch open at the top. Set this directly on the charcoal or on the metal bar over the gas flame. Set the turkey over indirect heat, insert a probe thermometer into the thickest part of the breast meat, and set the alarm for 160 degrees F. Close the lid and cook for 1 hour.
- After 1 hour check the bird; if the skin is golden brown, cover with aluminum foil and continue cooking. Also, after 1 hour, replace wood chips with second cup.
- Once the bird reaches 160 degrees F, remove from grill, cover with aluminum foil, and allow to rest for 1 hour. Carve and serve.
BRINED SMOKED TURKEY
Provided by Food Network
Time 52m
Number Of Ingredients 18
Steps:
- Mix salt, brown sugar, vegetable stock, apple cider vinegar, pickling spice, onion, carrot, peppercorns and bay leaves in a stockpot and bring to a boil until sugar and salt is well dissolved. Remove from heat and cool. In large pot or ice chest, add stockpot mixture to ice and cold water. Submerge turkey. Brine for 4 to 6 hours.
- Remove turkey from brine and dry well. Combine Worcestershire sauce and kitchen bouquet browning sauce together and brush on skin of turkey. Rub salt, pepper and paprika onto turkey skin. Stuff inside of turkey with orange quarters and tie legs together.
- Smoke turkey in smoker set to 250 degrees for about 7 hours. Checking internal temperature to be 170 degrees. Remove and let rest for 45 minutes.
OUT OF THIS WORLD TURKEY BRINE
Best brine for smoked turkey around. This recipe was given to me by my uncle. He is always smoking meat. EDITOR'S NOTE: This recipe uses canning or kosher salt, not table salt. Using table salt in this amount will make the brine too salty.
Provided by SUDEMERS
Categories Side Dish Sauces and Condiments Recipes
Yield 12
Number Of Ingredients 6
Steps:
- In a food-grade large bucket or container large enough to hold your turkey, mix together the water, salt, garlic, pepper, Worcestershire sauce and brown sugar. Store in a refrigerator, and soak turkey for 2 days before smoking or roasting.
Nutrition Facts : Calories 32.1 calories, Carbohydrate 8.1 g, Cholesterol 0 mg, Fat 0 g, Fiber 0.2 g, Protein 0.2 g, SaturatedFat 0 g, Sodium 13913.4 mg, Sugar 6.5 g
Tips:
- Brining Time: The brining time depends on the size of the turkey breast. For a 3- to 4-pound turkey breast, brine for 8 to 12 hours. For a 5- to 6-pound turkey breast, brine for 12 to 18 hours.
- Brine Ingredients: The basic brine ingredients include water, salt, sugar, and spices. You can also add other ingredients to the brine, such as herbs, citrus zest, and garlic.
- Choosing a Smoker: You can use any type of smoker to smoke a turkey breast. However, a charcoal smoker or electric smoker is the best option.
- Smoking Temperature: The ideal smoking temperature for turkey breast is between 225°F and 250°F.
- Smoking Time: The smoking time depends on the size of the turkey breast and the desired level of smokiness. For a 3- to 4-pound turkey breast, smoke for 3 to 4 hours. For a 5- to 6-pound turkey breast, smoke for 4 to 5 hours.
- Resting the Turkey Breast: After smoking, let the turkey breast rest for at least 15 minutes before carving. This will help the juices redistribute throughout the meat.
Conclusion:
Smoked turkey breast is a delicious and versatile dish that can be enjoyed for any occasion. Whether you are a beginner or an experienced smoker, these tips will help you create a perfectly smoked turkey breast. So fire up your smoker and get ready to enjoy this flavorful and juicy dish!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
