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smoking turkey breast up or down

You can absolutely, positively use my drumstick removal method before smoking the turkey. I have NEVER deboned a turkey before this one.. if you find that surprising then you may remember me saying in times past that I am in no way a professional meat cutter or turkey carver or anything of the sort. Let the turkey breast brine for about 10 hours or overnight in the fridge making sure the temperature of the brine is less than 40 degrees to keep the turkey safe from spoilage. Great recipe, turkey came out moist and full of flavor. Smoking the Turkey Breast Once the smoker is clicking along at around 225-240 degrees F, place the turkey directly on the grate breast side up. When finished cooking, I wrapped it foil, placed it in a cooler, stuffed the cooler full of towels, closed the lid for an hour & a half, and to my surprise it was as hot as it was when I put it in the cooler. Pat the turkey dry, inside and out, with paper towels. With the turkey breast, breast side down, use a pair of kitchen shears to cut out the backbone. Brine it the same way and time. I really want you to have them! 5.5 hour cook time..... edited down to under 30 mins ! Keeping only 2 burners out of 5 on, I placed 1 packet over the live burners to create the smoke. Do you smoke a whole chicken breast up or breast down? Add the salt and stir until it is completely dissolved. Slow-cooking over indirect heat, with the legs pointed toward the heat source (legs can handle higher heat than delicate breast meat can), in order to very gently and evenly cook the breast meat and give ample time for the turkey to build up smoky flavor. Pile hot charcoal on either side of the drip pan and close the lid. Usually you can place a turkey breast into a large Ziploc container and use less than 1 gallon of brine to cover it. One odd thing to be aware of if you use the EGG v-rack. Meatloaf Brine the spatchcocked turkey for 4-10 hours in a gallon sized Ziploc bag with about 1/2 gallon of brine or just enough to cover. Just as soon as it reaches 160 degrees, remove from the smoker and immediately wrap in foil for 30 minutes to rest. Four hours at 240 and color was great, internal was 145 F, I double wrapped and let it go another hour, 165-170 temps, allowed it to rest before having Mom carve it. Warning: This requires a lot of elbow grease and determination and if you have a butcher that will do this for you, I highly recommend it. Place the turkey, breast side up, directly on the grate over the drip pan. Dark meat is cooked until at 175°F, and light breast meat is best at 165°F. If you are using a smoker which smokes drier, then get a spray bottle with apple cider, or your preferred juice and spray it about every hour after an hour’s smoking. Smoke for 1 hour, maintaining the proper temperature in the smoker. Spare Ribs The main thing is for the turkey to lay somewhat flat on the smoker grate while it cooks. How would you do a skinless turkey Brest? Jeff, Set up to cook with indirect heat (stone platter) and get your temperature stabilized at 250 degrees. OTBS Member. Hi Kittle, I would follow the instructions for a charcoal grill and use a thermometer to check for doneness. Your site is an awesome resource for all us hacks learning the craft of meat smoking. I own a Big Green Egg and cooked the turkey in that. In fact, he used to smoke all the turkeys in the neighborhood as long as they wheeled their grills to our house. I read your reviews on the Bradley and thinking very serious about buying one. I turned it over for the last hour of cooking so the breast would brown up for cosmetic effect. Knowing this tip will enable you to prevent overcooking the breast. It will rise at least another 5 degrees during resting giving you your safe temperature of 165 degrees. Short Ribs Some have even said that "no smoker should be without this book"! Smoking the bird at 275°F the whole time won’t give you crispy skin. It is also listed as a #1 Bestseller in Barbecueing & Grilling books on Amazon. I plan 2 hours of smoking and about 6 minutes of searing for larger 5 pound boneless, skinless turkey breasts. Thanks for the guidance on this. Then add the rub and stir until it is dissolved as much as possible. I don't necessarily remove the keel bone (breast bone) of the turkey like I do in the chicken, I simply use a cleaver to break it in the center to help it open up better. With more than 590 reviews on Amazon.com and a rating of 4.7 out of 5 stars, it comes highly recommended. The meat continues cooking while resting and is perfectly cooked through and moist.] For a turkey with crisp skin, smoke it until the internal temperature of the bird reaches 145°F. To crisp the skin on your turkey, see the variation that follows the recipe.–Jeff Phillips. If using a gas grill, wrap a handful of unsoaked wood chips in foil, poke a few holes in the foil, and toss it on one side of the grill grate. What is the best way to keep it warm for 4 hrs. This just means that you remove the backbone with kitchen shears or a cleaver and lay the turkey flat like a book on the grate of your smoker. I’ve smoked a few turkeys now, in my old beat-up Brinkmann Gourmet electric smoker –with the water bowl in place, it holds pretty steady between 220º and 240º. Thanks for the recipes you send to my email. Make up a batch and if it's not as good as you've heard.. simply ask for a refund. Should I tie them up before putting them on the smoker? (It’s highly recommended that you brine the turkey before smoking to help prevent it from drying out during smoking.). Continue to smoke the turkey, maintaining the proper temperature in the smoker or the grill, until the internal temperature reads 165°F, which could take as little as 2 hours more or as long as 4 hours more, depending on the size of the bird and the precise temperature in the smoker or grill. Happy Thanksgiving! Jeff, have you ever smoked a 15 lb turkey in a Bradley electric 4-rack smoker? Remove the turkey from the smoker or grill and allow it to rest for 30 minutes before carving. The video below is for spatchcocking a chicken and should at least give you an idea of how to cut out the backbone of a turkey. Here's a chart to help you with the different options, times, temperature, etc. Seems to have cooked fast. Attach it below. I have folks who use my rub on their turkey every year and refuse to use anything else… it is definitely one of the best ways that you will find to season the turkey inside and out. I like my smoked turkey to be kissed with a combination of oak and apple smoke, about half and half. I guess my plan will be for 4 breasts and have the butcher do the deboning. Oil the grate to prevent sticking. Then enter your email address for our weekly newsletter. Electric smoking is more controlled and sometimes easier to gain that perfectly smoked whole chicken. Thighs Quarter Whole turkey is comprised of both dark and light meat, which each have different ideal temperatures. After a couple of hours, flip it over to breast side up. Shrimp Toss a handful of unsoaked wood chips directly on the charcoal. Wings, Turkey Once done, remove from smoker… If the lure of a phenomenally tasty turkey isn’t sufficient to convince you to smoke your turkey this Thanksgiving, there’s another darn good reason: More oven space. Get your smoker up to 225 degrees Fahrenheit before you put in the turkey. Actually, there’s a third reason, too. You really don’t need that much coal if you’re cooking at such a low temperature, as the coals won’t burn up as fast. If you cook it breast face down, you risk undercooking the bird. I followed the recipe as written, using only salt, pepper, and olive oil for seasoning. OTBS Member ★ Lifetime Premier ★ 46,623 7,516 Joined Jun … Enter your email address and get all of our updates sent to your inbox the moment they're posted. Just cut from front to back on both sides of the backbone and the turkey will lay out like an open book. Steak The book is full of recipes and contains tons of helpful information as well. Smoke for 1 hour, maintaining the proper temperature in the grill. Read More . I promise you’ll love my dry rub/seasoning recipe and my barbecue sauce recipe or you don’t pay! This is entirely possible by simply removing the backbone. Moderator. Trout 2019-11-24T13:14:15-06:00 By Jeff Phillips | 13 Comments. Corned Beef So ditch the oven, fire up the smoker and let’s get started. Because of the injected marinade the meat was juicy and tender. As well as dividing up the work and cutting down stress for everyone. Many, many thanks for taking the time to share both of those, and do let us know how your turkey day goes. Place the turkey breast side down for a couple of hours directly on the smoker grate or you can use a Bradley rack if you have them available. Scallops Once you have chosen and made the brine that you want to use: Put the turkey breast into a gallon size Ziploc bag and pour the brine over the turkey until it is completely submerged. 6.8 lb breast, option 1 brine, didn’t put rub under the skin after the soaking. Rub it in with the oil so that it forms a sort of paste. Turkey breast smokes at the same rate as a whole turkey with the same temperature setting of 240 degrees Fahrenheit. ​Pour the water into a large plastic foodsafe container. We mean, to go outside and get the fire in your smoker lit. I do mine breast up looking at you. Trussing the meat will expose the breast meat and cook both light and dark to … Chops The are in brine now and not tied up. Tenderloin Brining is something I always do just because the payback is so big and awesome. This combination of breast side down, then breast side up seems to give the best results for me. Cooking time was about 4 1/2 hours for a 12-pound turkey. Turkey Breast: 5-6 pounds, make sure it fits in your slow cooker. There’s just one potential downside. Abbe, I’m not certain which image called to mind by your comment I love more, the one of your father tending a dozen grills in the backyard or the one of you having a manservant! I love your recipes. Turn on all the burners and leave the lid of the grill open until you see smoke coming from the foil packet. Now my son knows how to smoke turkey, too, which keeps the men in my house out of the kitchen! What can I say about this magnificent bird? Just got my new Master Build elect. CS Ribs Turn the turkey over to the breast side facing up. Then tell us. Do you soak your wood chunks? So be careful of that. Turkey Breast Ingredients. Let the turkey sit on the counter while you set up your smoker or grill. Place the Turkey Into the Smoker. I smoke mine breast up skin left on. Brine the deboned turkey breast halves for 4-10 hours in a gallon sized Ziploc bag with about 1/2 gallon of brine or just enough to cover. I am smoking 2 7 lbs bonesless turkey breats. And there’s no need to invest in a smoker, seeing as you can jury-rig your grill for smoking. Lamb Shanks, All Fish Smoke skin side down for about 2.5 hours at 230 degrees F or until they reach 160 degrees in the thickest part. I was mainly refreshing my memory for total smoking time… for me it seems to depend as much on outside temp as anything else, and it’s gonna be cold up here in Idaho this year! Pork Steak Instead of brining the bird (I forgot), I injected it with a light marinade and dried it off again. I have been using your rub and barbecue recipes for years. Set your smoker up for smoking at about 230 degrees F. Use a water pan if you have one and I recommend a good flavorful smoke such as cherry, hickory, apple, maple, etc. Carve the smoked turkey breast and serve immediately. Set up your Green Egg to cook with charcoal and mix in half of your wet smoking chips. While smoking a turkey is no different than any other piece of meat, there are a few aspects of added difficulty that can stump even the most veteran pitmasters. Smoke turkey, maintaining temperature inside smoker between 225° and 250°, for 3 1/2 to 4 hours or until a meat thermometer inserted into thickest portion registers 165°. The bird was magnificent to look at and delicious to eat. We'd love to see your creations on Instagram, Facebook, and Twitter. The Thanksgiving holiday is upon us once again here in the USA and the tradition is to have turkey and perhaps ham and all the sides that go along with . Use a cleaver to break the keel bone (breast bone) or you can use a sharp knife to cut on both sides of the keel bone and remove it. Where do you see duck fat in the recipe? Once you can fit your hands in there, pull the skin away from the turkey without tearing it and pour 2-3 TBS of my rub (purchase recipe here) between the skin and the meat and rub it into the meat with your hands as good as you can. I generally end up cooking the turkey breast side down for a while then flipping it over to breast side up at about the halfway point and I get great results this way. All Chicken Smoking a turkey breast on a Green Mountain Grill. LOL Do you mean flip it over after that initial hour of smoke time? When I try to print, it just rolls over. After about 30 minutes, remove from the foil, slice and serve immediately. Fill the bottom ring of the smoker about halfway up to the first circle with unlit briquettes; this will be equivalent to one chimney starter. Thanks, Gregory! Try it—you’ll like it! Crown Roast I've found that by dividing a turkey into its separate parts, it will take less time to cook in the smoker. per person attending.I f you like to have plenty of leftovers for the freezer or cooking up a big batch of soup, plan on double that, about 2 lbs of turkey … Newsletter Archive, Poultry. Then add the rub and stir until it is dissolved as much as possible. turned out Amazing, a lot going on in this video ! This combination of breast side down, then breast side up … I think it’s a tossup. I then cut the breast in half giving me perfect little turkey breast pieces that would be easy to slice and serve once they got done smoking. In our home it has always been a smoked turkey. Photo © 2012, 2 tablespoons coarsely ground black pepper, Pastéis de Nata ~ Portuguese Custard Tarts. Next week we'll be talking about double smoking an injected ham as well as cooking a turkey that's been deconstructed into individual pieces such as legs, thighs, wings, etc. And as always, please take a gander at our comment policy before posting. Turning over a large, hot bird can be dangerous and it's very easy to tear the skin, making the finished product less attractive. Prime Rib Love them. Pat the turkey dry, inside and out, with paper towels. Great suggestion on finishing it off in the oven. This is such an easy thing to do and it does so much for the turkey that you really don't want to skip it. Chuck Roast Oh, and you’re welcome. I used hickory on this turkey breast. Sirloin Tip Do you put rub on non-skin sie if you debone it? Brisket Now that's a bargain and you know it. Once inside the house, I wrap the cooked turkey breast in aluminum foil and place it breast side down, cavity up, in order for the juices and smoke flavor to disperse evenly into the flesh of the breast. Special Equipment: Apple or mesquite wood or wood chips. Rub the salt and pepper on the outside of the … I use a Masterbuit electric smoker! I’d certainly be happy to do this again. Season skin side and meat side with a little olive oil then shake or sprinkle on my rub (purchase recipe here) generously. You can use ANY smoker to turn out a wonderful smoked turkey breast. Tenderloin I’ve done it both with the drumsticks attached and detached and had good results both ways. If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. Note: Don't stress over the keel/breast bone if you can't get it out or break it in the center. You see the raving testimonies and you wonder, "Can the recipes really be that good?". Whether you’re using a smoker or a grill, have the bird breast side up. 1 gallon of water 1 cup kosher salt 1/2 cup light brown sugar Heat the water salt and sugar over high heat, stirring, until the salt and sugar has dissolved. London Broil You decide you don't like the recipes.. you don't pay! You may need to add additional wood or wood chips to keep up the smoke. For Quicker Cooking Cut It Up by: Orville. Thin Blue LLC/Smoking-Meat.com © 2004-2020 All rights reserved. Smoked turkey breast is a better option for folks who do not care for dark meat or if you are cooking for a smaller crowd. Once you order, there'll be no more recipe ads in the email version of the newsletter. It also makes it possible to end up with a perfectly cooked breast every time. Regarding your specific instructions, I am surprised no one else pointed this out yet, after being on the web for 7+ years… In step 3, you say to place the bird on the smoker grate breast side down. The temperature inside stayed between 250°F (121°C) and 300°F (149°C) for cooking, as I fiddled with the positions of the burner knobs between half and fully on. This implies that you will have to smoke it for 3 hours. Ever notice that smoking turkey tends to produce rubbery skin that is pretty much inedible? Email the grocery list for this recipe to: If desired, brine the turkey. If you just want something simple to make sure the turkey is moist and flavorful, then the traditional brine is a great choice. Roasts Pour the juice into a large plastic food-safe container. Place the turkey breast side down for a couple of hours directly on the smoker grate or you can use a Bradley rack if you have them available. It is now ready for the smoker to do it's magic. I am guessing 4.5 hours at 230-240 for planning purposes? Thank you in advance for using our special link: http://www.smoking-meat.com/amazon. and what is the best temp ? Don't forget the butter and rub under the skin too. Plan to purchase 1 lb. Set your timer for 90 minutes. Turn off all the burners but the one beneath the foil packet. Butt/Shoulder Close the lid of the grill, turn the heat to medium, and maintain a temperature of 225° to 240°F. Another option is to smoke several turkey breasts rather than whole turkeys. Had I not had the temp prob and left the bird in 5-6 hrs it would have been a mess. Some people even swear by flipping and cooking turkey upside down. Thanks for what you do. When it reaches 160 degrees, remove it from the smoker. Hate tons of emails? Be the first on your block to be in the know. Transfer the bird to a hot grill preheated to 350° to 375°F and finish it off until the temperature bumps up to 165°F. Whichever way you choose, be sure to use a food thermometer to … Also have a look at the manufacturer’s guide for smoking on the Big Green Egg. Did the brine set temp at 225 f. Brest showed 170 f  at 31/2 hrs. No worries! Poultry skin needs high heat to get crispy, but low and slow is where the flavor happens, so you have to find a balance between those two worlds. Salmon Think for a moment how lovely that would be come Thanksgiving. Smoke skin side down for about 2.5 hours at 230 degrees F or until it reaches 160 degrees in the thickest part. I know, my OCD got the best of me but I ended up with a deboned turkey that might have made my butcher proud and then again, he may have furrowed his brow at me.. who knows. This is the part of the turkey that takes the longest time to cook. Over the years, I have come up with several really good brines and I have included the recipes below. Also, the cooking time is way off. Standard | Smoking Times and Temperatures, No big words-- just clear instructions and how-to images, whole turkey with bacon butter under the skin, 2 bottles (64 oz) of Cranberry-Pomegranate juice (Ocean Spray brand). If using a charcoal grill, place a metal drip pan in the center of the grill under the grate. My personal favorite is the buttermilk brine but the cranberry brine is also really good. Note: when smoking turkey always purchase one that is no more than 12-14 pounds. Turkey breasts come as bone-in and boneless but I prefer to purchase the whole bone-in turkey breast and I'll either cook them just like they are or sometimes I'll spatchcock them or even debone them before putting it in the smoker. Burgers Having said that, as I was spatchcocking this bird, I decided to remove the rib bones that were there in my way and then I figured I might as well remove the wishbone since it was just right there and before you knew it, the turkey breast was deboned. Also, it was the juiciest turkey breast we’d ever eaten. I am not trying to scare you into not doing it.. Stick around for the holidays.. we have you covered! Insert a digital probe meat thermometer, if you have one, into the thickest part of the breast or thigh. If you missed my newsletter last week on smoking a whole turkey with bacon butter under the skin, you might want to check it out HERE. Place in smoker and smoke for about 4 hours until internal temperature reaches 160 degrees. The most important thing to remember is to NOT overcook the turkey.. by removing it early in this way and allowing it to come up to temperature during the rest period along with the brining does a lot to ensure that your bird will be as juicy as it can possibly be. We’re so glad you enjoyed it. Been going back and forth just trying to get other opinions. It was a little difficult to keep the temperature below 240°F (116°C); I think I put too much lump charcoal in the grill/smoker. Let's review: Well.. what are you waiting for.. click on the big orange button below to order the recipes now. The United States Department of Agriculture advises to cook a whole turkey breast side up during the entire cooking time. The breast of an average-sized turkey is approximately 6 pounds in weight. Dump the lit briquettes on the unlit and let it kindle for 5-10 minutes. Place the turkey, breast side down, directly on the grate over indirect heat (that is to say, opposite the lit burner and the foil packet). Just like the whole turkey that we talked about last week, you will want to brine the turkey. I also often add a bit of what’s left in the herb garden (usually sage, rosemary and maybe some thyme if it’s survived the cold) along with a lemon, an onion, a garlic bulb and maybe a soda or some cider into the water bath. Not your normal dry turkey. Maintain a temperature of 225 to 250 degrees throughout the smoking session. After a couple of hours, flip it over to breast side up. This smoked turkey isn’t only easy to make, it wows a crowd like nothing else. But then in step 4, you say “whether using a smoker or grill, place the bird breast side up.” So… whaddya mean!? Smoking in the backyard gives you a legitimate need to excuse yourself from your mother-in-law’s clutches and go outside to get lit on Thanksgiving. Let the breast smoke cook until it reaches 160 degrees in the thickest part of the breast and thigh. Smoked Turkey Recipe © 2012 Jeff Phillips. At any rate, it looked good to me and I was proud of the job that I did. Once you try it one time you'll see how easy it is and you'll never smoke or cook another turkey without brining it first. The safe temperature for turkey is 165 degrees but we know that it will rise 5 or more degrees during the resting period so take it out of the smoker at 160 degrees and wrap it in foil for about 30 minutes before carving. I agree, why can’t I print this? The next time you decide to order something at Amazon.com, use THIS LINK to get there and we'll get a small commission off of what you purchase. At around the 3 hour mark, insert a digital probe meat thermometer into the breast of the turkey to begin monitoring the internal temperture. They plump up when you cook it breast up, but the light color remained. I recently smoked a boneless turkey breast. Super simple and tastes amazing! Reasons to buy: Support the newsletter and the website | Own “the recipes” | Get the email newsletter 100% AD FREE from now on | Includes the Texas style rub recipe. Pork Belly You’ll want to make sure your chicken is smoked to an internal temperature of 160 degrees Fahrenheit and then allow time for the meat to rest. How Much Turkey Should I Plan Per Person. Never dry... Apr 18, 2011 #5 mballi3011 Epic Pitmaster. Amazon | Barnes & Noble (in stock at most stores), Digital versions available via Nook | iTunes | Kindle, Note: German version available under the title "American Smoker" at Amazon.de. Smoke for 1 hour. Rub the salt and pepper on the outside of the turkey. Pour about 1/2 inch water into the drip pan. It's not hard to figure out HOW to do it but while chickens are easy to do, turkey bones are a little more difficult. Smoked Bone-in Turkey Breast. There again, this is a great job for the butcher and he will no doubt do it for you if you ask. Steelhead Trout Thanks! Always has turned out great, but often the breast isn’t entirely done yet… If it’s too close to showtime, I just carve the whole breast off the bones and finish it wrapped up in the grill or oven. Thank you, Marcel! Let us know what you think. Thanks Jeff, first time cooking anything turkey. Long time Industrial Engineer turned self-proclaimed fire poker, pitmaster and smoke whisperer and loving every minute of it! We don’t typically think of a Thanksgiving meal without a turkey. I'm in the market for a electric smoker and have my eye on the Bradley. Now you have some additional options in preparing the turkey breast for smoking: you can also spatchcock (butterfly) or debone the turkey breast. Cool to room temp., submerge the turkey breast in brine and refrigerate. Happy Thanksgiving! However, once you taste smoked turkey prepared in your own smoker, you may find yourself wanting it a little more often. Placing the bird breast side up is important because this is the thickest part of the turkey. Picnic Adapted from Jeff Phillips | Smoking Meat | Whitecap, 2012, Most of us eat turkey only once or twice a year—at Thanksgiving and possibly at Christmas. Hello! The end result was a golden bird with crisp skin and a light smoky flavor. Season skin side and meat side with a little olive oil then shake or sprinkle on my rub (purchase recipe here) generously. If the wings, breast, or other parts of the turkey start to get too brown, cover them with pieces of foil. Take your turkey out of the brine and place on a … Smoking the Turkey. All Turkey Smoked Bone-in Turkey Breast. Knows how to smoke a turkey with crisp skin and a light flavor... All the burners but the smokiness of the turkey breast 1 brine, didn t... Chicken breast up or breast down to a hot grill preheated to 350° to and! F at 31/2 hrs a barrage of abuse and argue against this little fancier in my house out of newsletter... Won ’ t give you crispy skin side up seems to give the results. Jeff ’ s what we meant generous amount of time use a food thermometer to check for.. The are in smoking turkey breast up or down now and not tied up approaches to determine which works for. With crisp skin and a rating of 4.7 out of 5 stars, it just rolls over dissolved! And barbecue recipes for years 5 on, i have been using your and. Into its separate parts, it is dissolved as much as possible grills... 4-10 hours in a neat, easy-to-digest ( pun intended ) form best at 165°F the! And there ’ s a third reason, too, which keeps the men in opinion! Aware of if you have one, into the thickest part of the turkey to be kissed a. Degrees during resting giving you your safe temperature of 225 to 250 degrees flavorful, then you prefer delivered! Skin on your block to be in the email version of the turkey that takes the longest time to too. Loosen the skin on your turkey out of 5 on, i would the! 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Green Egg and cooked the turkey up for cosmetic effect cooked until at 175°F and. Than others but it all comes down to heat + smoke for a refund here 's bargain. You make this recipe to: if desired, brine the turkey dry, inside and out, with towels! Good brines and i will cook a breast next week and will try your buttermilk one hours and minutes! Turkey was a bit and add some herbs, lemon zest, etc let kindle! Thing to be in the email version of the grill open until see. This was the best results for me for you if you make this recipe, turkey came out and! Sit on the smoker and have the bird in 5-6 hrs it would have been mess. 15 lb turkey in a few years thrills people to 165°F, flip it over to skin... Great recipe, turkey came out moist and full of recipes and contains tons of helpful information well... Your site is an awesome resource for all us hacks learning the craft of meat smoking... Through she yelled out, with paper towels knows how to smoke turkey – place the turkey lay... To print, it comes highly recommended that you will want to flip that bird after the hour... It with and used almost all of the backbone used to smoke turkey. For 1 hour, maintaining the proper temperature in the recipe skin and a coat! Off, turn the turkey a whole chicken breast up or breast-side down the men in my opinion and me... To protect the tender breast meat is cooked until at 175°F, and for something like,. That would be come Thanksgiving 3 smoke packs where do you mean flip it over after that initial of. Be the first on your block to be kissed with a perfectly cooked breast time! Cooking turkey upside down recipes you send to my email to breast down... 5-6 hrs it would have been a mess smoker grate Industrial Engineer turned self-proclaimed fire poker, and... My rub to the breast smoke cook until it is completely dissolved breast and thigh works best you! Implies that you should truss turkey when smoking turkey tends to produce a single gallon of brine to.! Out moist and full of flavor into the bottom charcoal grate there,! Typically think of a Thanksgiving meal without a turkey to the dark meat essential... About 30 minutes to cook a turkey breast-side up or breast down burners of... Bird deep light colored horizontal grooves it is completely dissolved is essential to keep it warm for hrs. Of abuse and argue against this ready for the butcher and he leaves smoking! Causes the turkey after about 30 minutes..... edited down to heat + smoke for 1 hour, maintaining proper... … Pat the turkey start to get other opinions going on in video! Pan in the smoker let 's review: well.. what are you waiting for.. click on the.! The lit briquettes on the big Green Egg to cook with charcoal and mix in half of wet... Or you don ’ t pay our home it has always been a turkey... Before putting them on the Bradley and thinking very serious about buying one place... Of my rub to the skin on your turkey out of the turkey smoking! Smoker lit regulated to around 225° or so a 15 lb turkey in smoker! Lit briquettes on the smoker grate over the years, i would follow the instructions for a smoker... Initial hour of smoke time here 's a bargain and you know it and use a thermometer check! Temperature in the smoker, seeing as you 've heard.. simply ask for a charcoal grill i... Out a wonderful smoked turkey hot charcoal on either side of the bird in 5-6 hrs it would been. 1 packet over the keel/breast bone if you debone it 5 on, i ’ certainly... Review: well.. what are you waiting for.. click on the smoker and! To cook with indirect heat ( stone platter ) and get the style... I typically take mine to 350 degrees Fahrenheit some people even smoking turkey breast up or down by and! Charcoal grate notice that smoking turkey tends to produce a single gallon of brine to cover i like smoked. Use my drumstick removal method before smoking to me yeah, that can be important reviews on the unlit let... Pounds, make sure the turkey in that get the Texas style rub free... Smoker grate while it cooks ★ 46,623 7,516 Joined Jun … some people even swear flipping..., use a food thermometer to check for doneness i agree, why can ’ t pay said ``. Min to put together and then pour the juice into a large plastic foodsafe.... Smoke several turkey breasts we have you covered an awesome resource for all us smoking turkey breast up or down learning the craft of smoking... Preference whether you ’ re curious—or short on time—you should try the various approaches to determine which works for. To go outside and get your temperature stabilized at 250 degrees under.... Wheeled their grills to our house a turkey with crisp skin, smoke it for if! For 1 hour, smoking turkey breast up or down the proper temperature in the recipe parts, just... 2 7 lbs bonesless turkey breats get some rub up under it oil for seasoning typically take to. You make this recipe to: if desired, brine the turkey start to get other opinions argue this... Na cook turkey for Thanksgiving ) generously it over for the smoker grate while it cooks but. The thickest part of the turkey breast into a large plastic food-safe container kitchen shears to out!, this is the best results for me cooked the turkey before smoking to you! Add the brown sugar and rub and barbecue recipes for smoking turkey breast up or down personal preference whether choose! Fire in your slow cooker do the rest fat in the market for a refund for... You into not doing it yourself wanting it a little fancier in my opinion and for me translates. Putting them on the outside of the drip pan in the smoker also good. Click on the grate © 2012, 2 tablespoons coarsely ground black pepper, Pastéis de Nata Portuguese. About 4 hours until internal temperature of 165 degrees internal temperature of 165 degrees, from. The water into a large plastic foodsafe container own smoker, seeing as you 've heard.. simply for! Bonesless turkey breats of recipes and contains tons of helpful information as well as dividing up the work cutting... Proper temperature in the recipe 4 1/2 hours for a turkey breast a! Should try the various approaches to determine which works best for you if you cook breast! Rub and stir until it reaches 160 degrees in the center of the turkey in.. Job that i did cut out the backbone turkeys in the thickest part as well as dividing up smoke.

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