smoked turkey breast

Smoked Turkey Breast is a delicious turkey recipe that&#x27;s perfect for the holidays, but small enough for dinner or a small cook out. Tender, juicy turkey that has a delicious rub on it.

Smoked Turkey Breast

turkey breast

chicken broth

olive oil

butter

garlic powder

basil

sage

paprika

salt

tsp black pepper

tsp pepper

turkey

c. all-purpose flour

Preheat smoker to 250 degrees according to manufacturer&#x27;s directions.

In a small bowl combine the olive oil, butter, garlic powder, dried basil, ground sage, paprika, salt and pepper.

Rub the seasoning mixture on the inside of the turkey breast, then gently lift up the skin and rub it under the skin and on top of the skin. Make sure to flip the turkey breast making sure to get under the skin everywhere and on the outside.

Place turkey breast in large disposable roasting pan.

Pour chicken broth on the bottom of the pan. Place in preheated smoker.

Smoke for about 4 hours until the internal temperature of the breast hits 160 degrees F. During the last hour of smoking baste it every 30 minutes.

Remove from smoker, tent with aluminum foil and let rest 30 minutes before carving.

Smoked Turkey

Melt butter in a saucepan over medium-low heat. Stir in black pepper.

Slowly add flour, whisking continuously until mixture is smooth.

Next, slowly whisk in 2 c. of turkey drippings or chicken broth into saucepan. Cook gravy for several minutes until it thickens up.

Gravy

Marinated Smoked Turkey Breast is all the goodness of a whole bird scaled down to a non-holiday portion. Perfect for a weeknight cookout or a perfect weekday dinner option. This is a delicious, tender and juicy recipe that you will cook again and again.

Marinated Smoked Turkey Breast

lemon lime soda

soy sauce

horseradish sauce

garlic

Marinate the turkey. Combine all ingredients for the marinade in a gallon zip top bag. Place the turkey breasts in the marinade and toss gently to coat. Refrigerate the marinating turkey for at least 8 hours, and no more than 24 hours.

Preheat your smoker. Prepare your smoker for indirect cooking at 225 degrees F.

Smoke the turkey. Remove the turkey breast from the marinade and place it directly on the grill grates. Close the lid and smoke at 225 degrees F for about 2 hours, or until the internal temperature reads 150 degrees F (whichever happens first.)

Finish cooking. Increase the temperature of your smoker to around 500 degrees F. Continue to cook the turkey for 5-8 minutes per side or until the exterior is nice and caramelized and the internal temperature reaches 160 degrees F.

Rest, slice, and serve. Remove the turkey to a plate and cover with foil. The carry-over heat will continue to cook the turkey for a few minutes while it rests. Thinly slice the turkey breasts and serve.

https://www.youtube.com/watch?v=YAowpy1ott4

Marinated Smoked Turkey Breast is all the goodness of a whole bird scaled down to a non-holiday portion. This is a delicious, tender and of course juicy recipe that you will cook again and again. RECIPE HERE: https://heygrillhey.com/marinated-smoked-turkey-breast/ 

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LINKS TO STUFF I USE

My Sauces, Rubs and Merch: https://patio-provisions.com/

Camp Chef: https://click.linksynergy.com/fs-bin/click?id=zN*84ReM8Ik&offerid=680940.4&type=3&subid=0

ThermoWorks thermometers: http://www.thermoworks.com?tw=HEYGRILLHEY

Weber Kettle: https://homedepot.sjv.io/MYEb3

Weber Genesis Gas Grill: https://homedepot.sjv.io/zOV76

Pit Barrel Cooker: https://cabelas.7eer.net/5Bz79

Smoke Tube: https://amzn.to/2HzNJQ2

Lodge Cast Iron: https://amzn.to/2Mf50SH

Kamikoto Knives: https://amzn.to/2VZdRMN

Dalstrong Knives: https://amzn.to/2YJLJdu

Marinated Smoked Turkey Breast - How To

Tender, juicy bursting with flavor smoked turkey breast recipe.

Perfect Smoked Turkey Breast Recipe

injection syringe

tbsp chili powder

tbsp garlic salt

tbsp onion salt

tsp seasoning salt

tsp fresh ground pepper

room temp butter

Worcestershire sauce

water

lemon

thyme

tsp garlic salt

tso onion salt

Thaw your turkey breast completely, rinse and pat dry. Mix your injection marinade ingredients together and fill syringe. Poke 1 &nbsp;hole and move the needle into different positions as you push out marinade into the turkey. Do this in different parts of the birds, making as little holes as possible with getting the marinade in as much of the bird as possible.&nbsp;

Take the soft or melted butter and rub all over the turkey, under the turkey skin and in the cavity. Mix the rub spices together and rub all over bird, in cavity and in under skin also.&nbsp;

Wrap turkey in cling wrap so it is completely covered and refrigerate 1 hour -24 hours. The longer the better!&nbsp;

Preheat smoker to 225 and add turkey, breast side up, to the smoker. Insert probe and close lid. Allow smoker temp to raise 350, but not over. The turkey need to come to an internal temp of 165 degrees. Once internal temp of 165 is reached remove from smoker, and let rest for 20 minutes. Carve and serve! 

https://content.jwplatform.com/videos/82jpARRs.mp4

Smoked turkey breast is the best turkey you will ever eat!! With a super flavorful spice rub, it&#x27;s moist and perfectly cooked.

turkey breast (bone-in, skin-on)

water (divided)

orange juice

sugar

red pepper flakes

honey

onion powder

rosemary

pepper

Combine 4 cups of the water, sugar and the salt. Bring to a boil.

Add brine into the remaining water, orange juice, and pepper flakes.

Submerge turkey breast in the brine and cover.

Refrigerate for at least 12 hours, up to 24.

Preheat smoker to 300ºF (see note).

Pat turkey dry.

Combine honey and olive oil. Brush on turkey.

Combine all the spices, spread evenly onto the turkey breast.

Place in smoker and smoke for about 30 minutes per pound, until the internal temperature reaches 165ºF.

Let rest 20 minutes before serving.

Brined and smoked turkey breast served with smoked turkey gravy.

cane sugar

red onion

bay leaves

lemon quartered

orange quartered

peppercorns

3-4 pound boneless turkey breast, not previously brined

extra virgin olive oil

poultry rub

maple syrup

In a large stock pot add water, salt, and sugar. Stir to incorporate the salt and sugar into the liquid. Add the remaining brine ingredients. Squeeze the citrus to incorporate the juice.

Add the turkey breast to the brine, cover, and brine in the refrigerator overnight (or up to 24 hours).

Citrus Turkey Brine

Remove the turkey from the brine, and pat dry with a paper towel. Place, uncovered, into a refrigerator for 2 hours to allow the skin to dry.

Preheat smoker to 250 degrees Fahrenheit using a fruit wood, like cherry or apple. While smoker comes to temperature, remove the turkey from the fridge and coat in olive oil, and season liberally with dry rub.

Smoke the turkey for 2 - 3 hours, depending on the size of the turkey breast, or until the internal temperature of the turkey is 160 degrees F.

In a small bowl combine maple syrup and orange juice. When the turkey reaches 160 degrees brush the turkey breast with the maple orange combination. Remove the turkey from the smoker and let it rest for 15 minutes.

Slice and serve with your smoked gravy or favorite topping.

My tasty smoked turkey breast without brine recipe is easy to make and it turns out super juicy. Today you’ll learn how to smoke turkey breast (3-4 LB boneless or bone-in) on the Traeger Pellet Grill, Green Egg, or whatever you’re using. Let’s smoke turkey!

Smoked Turkey Breast Recipe | Sip Bite Go

turkey breast (boneless

¼ tsp rosemary (dried)

sage (dried)

¼ tsp paprika (dried)

⅛ tsp red pepper flakes

¼ tsp pepper (black)

preheat traeger smoker

Preheat the Traeger grill or whatever smoked you’re using to 225 degrees F. Make sure there are enough pellet wood chips in the smoker to last a few hours and you have a drip pan in place. In this demo, the Traeger wood pellet blend was used, but Maple, Hickory, and Cherry pellet wood chunks are good options, too.

make turkey seasoning

Make the smoked turkey breast poultry seasoning. In a small bowl, combine all the ingredients for the poultry seasoning (onion powder, garlic powder, rosemary, thyme, sage, paprika, red pepper flakes, salt, and black pepper). Set aside.

butter the turkey

Place turkey breast on a work surface and pat turkey breast dry with paper towels. Coat all over with melted butter by using your hands to massage the butter into the turkey breast.

season turkey

Season the turkey with the poultry seasoning (use as much as desired - in this Traeger demo, all of the seasoning was used). Use your hands to massage the seasonings into the turkey breast.

cook turkey in smoker

Place your turkey breast on the smoker grill grate and cook for 40 - 45 minutes per pound, until the internal temp reaches 160°F. You may find that some recipes say 30 minutes a pound will work, but I have found that is not enough time at 225°F.

check turkey temperature

The exact smoked turkey breast time will vary based on how large of a turkey you’re smoking. Use an instant read thermometer to verify when your turkey does reach an internal temperature of 160-165°F (note: 165°F is the official safe temperature, removing it at 160°F in theory allows time for the turkey to keep cooking up to temperature). Remove from heat.

rest the turkey

Wait at least 20-30 minutes before slicing so the juices can settle. You can cover the turkey breast with tin foil to keep it warm and leave it out at room temperature.

See this easy Traeger Smoked Turkey Breast without brine ⬇RECIPE BELOW⬇ You'll learn how long to smoke turkey breast and how to make a dry rub seasoning for smoking turkey breast on the pellet grill so it turns out juicy and tender and delicious.

Print recipe - https://sipbitego.com/smoked-turkey-breast

What you need...

Turkey breast, boneless or bone-in
Butter, melted
Poultry dry rub

Ingredients for smoked turkey breast dry rub...

Onion powder
Garlic powder
Dried herbs: rosemary, thyme, sage
Paprika 
Red pepper flakes
Salt and black pepper

RECIPE VIDEO HIGHLIGHTS
00:00 Smoked Turkey Breast Without Brine Traeger Pellet Grill Demo
00:10 Preheat the Traeger grill to 225°F.
00:29 Combine all ingredients for poultry seasoning and set aside.
00:40 Pat turkey breast dry and coat with melted butter.
00:52 Season turkey with poultry seasoning and massage into meat.
01:28 Place turkey breast on smoker grill grate and smoke it.
01:38 Remove turkey when it reaches internal temperature of 160-165°F. 
01:48 Wait 20-30 minutes before slicing.

Print recipe - https://sipbitego.com/smoked-turkey-breast

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Hey – It’s Jenna Passaro from Portland, Oregon. Since I wfh and love to cook, there’s always something fun going on in my kitchen. It's all captured on Sip Bite Go, where I share how to make restaurant-style food at home. Everything from meals for the family like pizza and Italian stuffed peppers, to simple salads and sous vide cooking. https://www.sipbitego.com

https://www.youtube.com/watch?v=gLCjvijQk3M&feature=youtu.be

Smoked Turkey Breast Without Brine (Traeger Pellet Grill Demo)

Learn how to make an amazingly juicy, Traeger smoked turkey breast.

Traeger Smoked Turkey Breast

unsalted butter ((melted))

avocado oil

tbsp orange juice

lemon juice

cayenne pepper ((or black pepper))

lbs turkey breast

tbsp Tajin seasoning

tsp creole seasoning

tbsp smoked paprika

tsp sea salt

prepare/inject marinade

Whisk turkey marinade injection ingredients together until combined. Using a Marinade Injecting Syringe (paid link), inject the marinade into the turkey breast.

When there&#39;s approximately 1/4 cup of marinade left, stir the turkey seasoning ingredients into the marinade to make a paste. Rub this paste all over the turkey breast, including the cavity. At this point, cover and refrigerate the turkey for one hour or more to let the flavors penetrate the meat.

smoke turkey

Bring the turkey to room temperature. Heat Traeger to 225° F. When the smoker is ready, place the turkey directly on the grill and stick the probe into the thickest part of the turkey breast. Set the probe temperature to 165° F. Use Super Smoke if you have that option. Smoke until the probe reaches 165° F.

rest turkey

Tent the turkey breast with foil and allow it to rest for approximately 10 minutes before slicing. 

Moist, juicy and full of flavor, this whole, bone-in smoked turkey breast is the perfect addition to your Thanksgiving dinner, or an easy Sunday supper at any time of year!

Olive oil butter

All-purpose seasoning

wood chunks ((such

Pat turkey breast dry with paper towels. Liberally salt and pepper the inside cavity.

Brush the turkey breast with olive oil (or melted butter) and season liberally all-purpose seasoning or kosher salt and ground black pepper.

Prepare the smoker for indirect cooking with very low heat (200°F - 250°F). When the temperature reaches 225°F, add two wood chunks to the charcoal.

Brush the cooking grate clean. Smoke the turkey over indirect very low heat, with the lid closed, until the skin is dark brown, the meat is tender at the bone, and an instant-read thermometer inserted into the thickest part of the breast (not touching the bone) reaches 160°F - 165°F.

Add two wood chunks to the smoker at the 1-hour, 2-hour, and 3-hour marks, along with additional charcoal, as necessary, to maintain a steady temperature.

A good rule of thumb is about 35 minutes per pound when smoking a turkey breast at 225°F. It might be a bit faster if your heat gets slightly higher, or it might take a bit longer if the heat dips. For a 7-lb. turkey breast, it will likely take about 4 hours. The instant-read thermometer is always the best way to know when it’s cooked perfectly, though!

Remove the turkey from the smoker and place on a large cutting board. Tent the turkey with foil and allow it to rest for about 15-20 minutes before carving.

Smoked Turkey Breast is flavorful and oh-so juicy! Cider brined turkey breast combined with a savory turkey rub or sweet rub make for a killer turkey breast.

The Best Smoked Turkey Breast

4-5 pounds boneless turkey breast (fresh, not previously brined)

Tablespoon Hey Grill Hey Sweet Rub (or Turkey Rub (recipes

apple cider

apple cider vinegar

brown sugar

Tablespoons Hey Grill Hey Sweet Rub

Make the brine.

Make the brine. Combine all ingredients for the brine in a large bowl and whisk until the sugar and salt dissolve.

Brine the turkey breast.

Brine the turkey breast. Submerge the turkey breast in the brine. Cover and refrigerate for 8-12 hours.

Preheat.

Preheat. Preheat your smoker to 275 degrees F. Apple wood goes great with this meat to compliment the apple cider.

Season.

Season. Remove the turkey breast from the brine and pat dry. Sprinkle the turkey breast on all sides with Sweet Rub or Turkey Rub.

Smoke.

Smoke. Place the turkey breast on the smoker, close the lid, and smoke for approximately 3 hours or until the internal temperature of the meat reaches 165 degrees F.

Rest and enjoy.

Rest and enjoy. Remove the turkey from the smoker. Cover lightly with foil, let rest for 5 minutes, then slice and serve.

https://www.youtube.com/watch?v=SWOVMKqFqNE

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Recipe here: https://heygrillhey.com/smoked-turkey-breast/

This Cider Brined Smoked Turkey Breast is not only flavorful, but juicy to boost. Brined turkey breast combined with a sweet and savory sweet rub make for a turkey breast that is just as good for a weekday dinner as it is served on a special occasion.

Please like, comment and subscribe! Hit the notification bell so you know when my weekly uploads hit!

00:00 - Start
00:32 - Creating the Brine
2:00 - Covering the Turkey in Brine
3:00 - How to Smoke a Turkey Breast
7:03 - Slice and Serve
12:35 - The Horror!!



INGREDIENTS
 
1 4-5 pounds boneless turkey breast (fresh, not previously brined)
1 Tablespoon Signature Sweet Rub

CINDER BRINE

3 cups apple cider
2 cups water
1 cup apple cider vinegar
¼ cup salt
¼ cup brown sugar
¼ cup Worcestershire sauce
2 Tablespoons Signature Sweet Rub (or your favorite BBQ seasoning)
1 Tablespoon garlic powder
1 Tablespoon onion powder

INSTRUCTIONS

Combine all ingredients for the brine in a large bowl and whisk until the sugar and salt dissolve.

Submerge the turkey breast in the brine. Cover and refrigerate for 8-12 hours.

Preheat your smoker to 275 degrees F. Apple wood goes great with this meat.
Remove the turkey breast from the brine and pat dry. Sprinkle the turkey breast on all sides with the sweet rub seasoning (or your favorite seasoning).

Place the turkey breast on the smoker, close the lid, and smoke for approximately 3 hours or until the internal temperature of the meat reaches 165 degrees F.

Remove the turkey from the smoker. Cover lightly with foil, let rest for 5 minutes, then slice and serve. 

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Camp Chef: https://click.linksynergy.com/fs-bin/click?id=zN*84ReM8Ik&offerid=680940.4&type=3&subid=0

ThermoWorks thermometers: http://www.thermoworks.com?tw=HEYGRILLHEY

Weber Kettle: https://homedepot.sjv.io/MYEb3

Weber Genesis Gas Grill: https://homedepot.sjv.io/zOV76

Pit Barrel Cooker: https://cabelas.7eer.net/5Bz79

Smoke Tube: https://amzn.to/2HzNJQ2

Lodge Cast Iron: https://amzn.to/2Mf50SH

Kamikoto Knives: https://amzn.to/2VZdRMN

Dalstrong Knives: https://amzn.to/2YJLJdu

JUICY Cider Brined Smoked Turkey Breast!! | How To

Easy Smoked Turkey Breast recipe made with just 4 ingredients! Simple method, no brining &amp; results in moist &amp; flavorful smoked turkey.

Smoked Turkey Breast recipe

3- lb boneless turkey breast

tsp all-purpose herb seasoning (salt-free)

bacon

salt & pepper

Brush the turkey with olive oil and sprinkle on the all-purpose seasoning and salt &amp; pepper. Coat all sides, turning as needed.

Use 3 strips of bacon and wrap it around the middle of the turkey breast. I usually place a piece around the very middle, then one on either side. Turn your turkey breast and wrap 3 slices of bacon around the turkey going the other direction. Use the 2 remaining strips of bacon to cover any parts left exposed.

Turn on your smoker and set the temperature to 250 degrees F. Insert wood pellets. I like to use cherry wood.

Place your turkey breast on the grill grate and insert the temperature probe into the center of the thickest part. Smoke for 3-4 hours, until the internal temperature reads 160 degrees F.

Transfer turkey to a baking dish and cover with foil. Let turkey rest somewhere warm for at least 45 minutes, but preferably an hour.

Remove the bacon and throw away. Slice turkey and serve with a side of gravy and cranberry sauce, if desired.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1661967951/ikAyrXEJa.mp4

Easy Smoked Turkey Breast recipe made with just 4 ingredients! Simple method, no brining & results in moist & flavorful smoked turkey.

Easy Smoked Turkey Breast recipe

Pit Boss Smoked Turkey Breast Recipe with Brine Recipe is perfect for holiday dinners or special occasions! The brine makes the turkey flavorful and juicy!! Allowing the turkey breast to be in the brine for 24 hours allows for the meat to be juicy and absorb the flavor of the seasoning as well! The brine also adds flavor to the skin of the turkey when it is crispy as well.

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The most viewed smoked turkey breast recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine