I prefer to use a blend of pellets or wood chips when I smoke my meat. Let it rest for 15 minutes before carving. We’re giving turkey breast the Traeger treatment by roasting it to poultry perfection. Smoked turkey breast is always a crowd-pleaser, but wrap it in bacon and inject it with a marinade made from butter and herbs and you have one of the best turkeys to come off your Traeger grill! I recommend you follow FDA guidelines. Again, cook the turkey breast at this temperature until it reaches 160°F. The Traeger gives it just enough smokey flavor and the bacon keeps it juicy and delicious! Roast the turkey for 2 to 21/2 hours, or until the turkey is golden brown and the internal temperature in the thickest part of the breast is 165℉. Smoke Turkey – Place the turkey breast into a large disposable pan and then pour the chicken broth into the bottom of the pan. Did you make this recipe? Make sure the bacon covers the turkey breast completely. Get that wild turkey breast smoked! Go ahead and make all the fixings for a sit-down meal for dinner, or slice it up and there you have all you need for a loaded turkey sandwich! Injecting a marinade into the turkey breast helps to add flavor and moisture into the meat. Nov 5, 2019 - Explore Mchlmull's board "Traeger smoked turkey" on Pinterest. The ultimate guide to brining and smoking a perfect turkey on your Traeger Grill (or a similar pellet smoker). A grilled romaine salad sounds weird, but it is anything but that! Then we allowed to rest for 10 minutes before we sliced. Place turkey breast directly on the grill and insert a probe thermometer into the thickest part of the breast. You’ll never bake a turkey in the oven again. Pour your favorite drink and enjoy while you browse A License To Grill to find your next favorite recipe! Place any extra slices of bacon on the turkey to fill in all the gaps. Place the turkey breast on the preheated Traeger at 250°F and smoke for about 2-3 hours or until the internal temperature of the turkey reaches 160°F. Let me know if you have any other questions! In our case the breast has the skin on so we are going to cook it with skin on, and make it a little crispy. When I inject my turkey breast, I always make my injections in a grid pattern and space each injection about 1-2″ apart. Smoked Turkey Breast. Pile it high with bacon, fruit, veggies, you cannot go wrong. Baste with the remaining butter after 1-1/2 hours. 3 Important Tips to Make Juicy Smoked Turkey 1. In a bowl, with spatula mix together one jar of cranberry honey mustard and 1/2 stick … I remove the turkey when it reaches 160°F. If you’re a fan of the Honey Baked Hams brand Turkeys, then you’re gonna love this recipe for Honey Smoked Turkey Breast. Instead of shooting for a specific time to take out the turkey breast, plan to take it out when it reaches that perfect temperature! Start the Traeger on Smoke with the lid open, about 4 to 5 minutes, until the fire is established. This Traeger smoked turkey breast is super easy and only takes a few minutes to prepare, let the Traeger do all the hard work so you can relax. This simple boneless Traeger smoked turkey breast recipe is so delicious and easy to make! level 1 This practically effortless turkey recipe on a pellet grill is so juicy & delicious. It doesn’t get better than this butter-injected smoked turkey breast on the Trager pro 575 pellet grill. I will usually take out my turkey breast at 160°F and let it rest for about 15 minutes in a foil tent. Step 4. Rub used: Yardbird Plowboys Pellets used: Traeger Gourmet Blend. Smoke/finish to 165-170F internal temperature in the breast and thigh. Allowing the meat to chill before slicing gives you deli-style meat fit for an artisan sandwich. It takes about 45-60 minutes to finish. Any suggestions? Brush the outside of the turkey breast with some of the melted butter. After about 4-5 minutes, you should see lots of smoke coming from the grill, meaning the … https://alicensetogrill.com/wet-brined-traeger-smoked-turkey/. Add 1 cup of water to the bottom of the pan. Ingredients. Making a whole smoked turkey on the Traeger (or other wood pellet grill) is easier than you might think, and it turns out delicious! Meanwhile, remove turkey from the brine and rinse well, inside and out. Ingredients. Think woods like apple, cherry, apricot, peach, or maple. I looked up what I could and ended up cooking at 275F to an IT of 164F then covered and rested for a while. I also try to inject the marinade into varying depths of the meat so that I can try to maximize the marinade flavor into each bite of meat. Add the turkey to the brine and refrigerate for 6 to 8 hours or overnight. Some of these variables are whether your turkey breast has a bone in or is boneless, how well the heat is distributed in your oven or grill, how close it is to the heating element, etc. A turkey breast injected with herbs and butter and wrapped in bacon then smoked on the Traeger, what's not to love?! Rather than dry turkey meat, you’ll end up … Roll the turkey breast in the bacon slices and arrange the bacon so that it completely encompasses the turkey breast. Let the turkey … Ever since we got our Traeger Smoker, we’ve been smoking everything (who doenst love some smoke flavor). After the turkey rests, slice into 1/2" to 1" thick slices. Season turkey breast with the spice rub and place in the smoker. Strain the marinade into a jar and save the strained herbs for later. In this recipe, I do not brine the turkey breast. I love my Traeger, it makes it incredibly easy to smoke this turkey while you work on other side dishes to go along with it. Place about half of the sliced, uncooked bacon onto a cutting board, side by side. However, there are several factors that come into play when cooking the turkey breast. Traeger Smoked Turkey When you’re ready to smoke the turkey, remove the bird from the brine, and gently rinse under cold water. Be sure to follow us on our social media accounts, Facebook * Instagram * Pinterest * YouTube * Twitter. Distribute butter evenly and push out any pockets of air. Let the turkey rest for about 15 minutes. Make Thanksgiving EASY with this Applewood Smoked Turkey for Traeger! Smoked Turkey Recipe. The overnight brine keeps this turkey moist as it smokes for hours on the Traeger, it is the best whole Turkey that I prepared thus far! Impress your family and guests on Thanksgiving or Christmas with this ultimate smoked turkey recipe. Remove any excess fat from the breast. View Recipe . Using the digital meat thermometer, make sure that the sensor is in the thickest part of the breast meat. Observe the internal temperature of the turkey breast and remove it once it reaches 160°F, allow it to rest. If you prefer, you can instead brine the turkey breast overnight. I always let turkey breast rest after cooking for about 15 minutes. Place in smoker and smoke for about 4 hours until internal temperature reaches 160 degrees. 10 mins | 2 Ingredients. If the turkey breast … The carry-over heat during rest usually brings the temperature up to or over 165°F. For the Herb Butter: In a microwave-safe mixing bowl, combine the butter, chopped herbs, garlic, lemon juice, lemon zest, salt and pepper. I have a confession to make: turkey … 1/2 cup honey 1/4 cup dry sherry; 1 tablespoon butter; 1 lemon (juiced) 1/2 teaspoon salt 1 (3 to 3 1/2-pound) skinless, boneless turkey breast Steps to Make It. Check out my recipe for this wet brined Traeger smoked turkey. Stir until salt and sugar crystals dissolve. I also love food, and A License To Grill is my passion where outdoors intersects food - grilling, smoking, and all things tasty! Thank you to Traeger Grills for … Setup your smoker to smoke at 275 degrees. Posted on Last updated: January 16, 2020 Categories Main dish, Traeger. This turkey is tender, juicy, and so versatile. Crispy is the only way to eat Brussels sprouts. Share; Chicken, Andouille & Roasted Potato Gumbo. Cooking The Traeger Roasted Turkey Breast Turn the Traeger to the SMOKE setting with the lid open. My name is Josh Boquist and it is Grill Time! Remove the turkey from the Traeger and place it on a cutting board with a foil tent covering the turkey. I used a Traeger in this recipe, but if you don’t have a pellet grill then you can still enjoy this recipe. We want to use this recipe for Thanksgiving however are having trouble as we don’t have a turkey breast we have about a 21 lb fresh butterball turkey that you would traditionally make. Pour in the honey, Worcestershire sauce, and fresh lemon juice and simmer for 5 minutes. Once the inside temperature of the grill reaches about 270°F, I will place some wood smoking chips wrapped in some tin foil on the charcoal. Make sure that you cook to an internal temperature of 165 F degrees. Using your fingers or the handle of a wooden spoon, loosen the skin under the breast from the meat. The Traeger brand makes a great “gourmet” brand that really brings out the flavor in smoked turkey, and cherry wood works just as well. No, you do not need to at all! Then, reheat your smoker to 250 degrees F and place your preferred choice of wood pellets inside the hopper. Posted on November 4, 2020 Author David R. Boelter Comment(0) JUICY, BUTTERY, SMOKED. Instead of roasting the turkey … But something about smoked brisket for Thanksgiving just didn’t sound right, and I love smoked turkey, so rather than buying a smoked turkey … Brined turkey like never before. My neighbor asked if I would cook them a turkey breast. Set the turkey breast on top of the bacon and use the saved herbs that were strained from the marinade as a rub on the outside of the turkey. The FDA recommends cooking turkey breast to 165°F. We’ve purchased different sizes of turkey breasts and found that 4 pounds for a single turkey breast (no bones) works the best for smoking. Remove thawed turkey breast (bone-in) from refrigerator. We cooked at 275 for approximately 2.25 hours until we hit an internal temp of 160. How to Smoke a Turkey Breast. Enjoy! Gather the ingredients. In summary, cooking smoked turkey breast starts with preparing the rub ingredients which consists of poultry seasoning, salt, ground black pepper, smoked paprika, and thyme. For this cook we are going to use 1/2 a boneless turkey breast, that we picked up from our local grocery store. This smoked turkey pairs great with our cider mimosa to round out this classic fall meal. Ensure the brine has completely cooled before adding Turkey breast. This smoked turkey breast is tender and sweet. Then once the charcoal is red hot, I will distribute them evenly on the bottom of the grill. Give it a try and it will be one of your favorite meals off of the Traeger during your next family get together. Sprinkle some of the bbq rub you used in the brine all over the turkey breast. The romaine picks up just enough smokiness from the flame and tastes delicious! About 3 hours to cook, used hickory. Perfect for a small Thanksgiving dinner or comforting meal! This turkey breast is placed in a salt and brown sugar brine and rubbed down with an herbed butter mixture sure to make your bird smokin'. For details please review the terms of the, ORDERS PLACED NOW ARE NOT GUARANTEED TO SHIP UNTIL AFTER THE NEW YEAR, START TRAEGERING WITH 0%* APR FINANCING - SHOP NOW. We don’t want that, so put a foil tent over your turkey breast and allow it to sit for about 15 minutes while the juices settle. Insert 2 tablespoons of the herb butter under the skin on each side of the breastbone. Set temperature to 250F and it is done cooking when internal temperature reaches 165F. See the post for general timing guidelines for this Traeger smoked turkey. I love the outdoors. Instead, I use an injection method to get more flavor into the meat. We get a 10-15lb brisket and eat it for over a week. You can use this brine and let your turkey breast sit overnight in the fridge, just skip the steps in this recipe for the injection, but of course, still, wrap it in bacon! Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed. Everyone is different and it takes some time to figure out what your favorite wood is in the smoker. If necessary, weigh the turkey down with a bag of ice to keep the turkey submerged. When ready to cook, set Traeger temperature to 325℉ and preheat, lid closed for 15 minutes. If you don’t have a Traeger (or other pellet style grill), keep reading, I will give you tips on how to modify the recipe for use on a charcoal grill or oven. Internal temperature should be 160 degrees when you pull your turkey breast … For over 2 decades we have been making a traditional turkey in the oven. When you’re ready to smoke the turkey breast remove it from the brine and pat dry with paper towels. Log In to your account to view and add notes to this recipe.Don't have an account? These air fryer Brussels sprouts with bacon are so delicious that even 8 year old me would love them! The bacon adds, well, it adds bacon flavor, no more needs to be said on that front. When I grill turkey breast on my charcoal kettle I will build my hot coals using a chimney filled to the brim. Preheat your electric smoker with applewood chips. I will then add charcoal and more wood chips every 45 minutes to 1 hour and maintain the temperature from 230°F to 270°F. Read recipe notes submitted by our community or add your own notes. Smoked turkey is really good and surprisingly easy to do. COPYRIGHT © 2020 A LICENSE TO GRILL | Birch on Trellis Framework by Mediavine. Sign Up. Pat the turkey breast dry with a paper towel. We have been commissioned on numerous Thanksgivings to make the turkey, and a smoked turkey on the Traeger is usually our method of choice. See more ideas about smoked turkey, traeger smoked turkey, smoked turkey recipes. Tell us about it in the comments below! I enjoy the flavor of my charcoal grill and sometimes like to alternate my charcoal grill with my Traeger. Posted on December 2, 2020 Author Ernest Hansford Comment(0) Today, we did a turkey breast on the Traeger grill. Typically with brine, the turkey will be even juicier and moister. I remember as a kid eating soggy, mushy sprouts and I hated them! Smoke low and slow with hickory, and baste with apple juice every 30-60 minutes. If you are in a turkey kind of mood, check out the wet brined Traeger smoked turkey which I discussed above. Baste with the remaining butter after 1-1/2 hours. I have made (and eaten) many turkeys in my life, and this is my favourite turkey recipe by far. If you tried this recipe, leave a comment below and tell me how it turned out! Coat all … With Turkey submerged in brine, cover the whole dish with foil and place in your fridge for 24-32 hours. 1 bottle apple cider; 3/4 cup kosher salt; 3/4 cup sugar; 1/3 cup apple cider vinegar; 4 sprigs fresh thyme YES! It was glorious! Once done, remove from smoker, … I think that is what I will be doing for Thanksgiving this year! Hey Kinsey, thank you for the comment. In general, you should plan to smoke your turkey breast for about 30-40 minutes per pound at 250°F. Smoking a Turkey Breast. Cook the turkey based on temperature. For turkey, I usually use woods with a sweeter smoke profile. An injection is a quicker method to marinate the meat and doesn’t mean you have to let the meat soak in a liquid prior to cooking. Sometimes, I will blend my pellets with some hickory wood as well since you generally get a much stronger smokiness from hickory. Place turkey in the smoker and smoke for about 30 minutes per lb. Play with different wood chips and pellets and experiment a bit. Begin by removing the silver skin and any membrane from the turkey. More Easy Traeger Recipes here! Place the turkey breast inside and let is smoke for about 3,5 hours. Honey Smoked Turkey Breast Recipe This Honey Smoked Turkey Breast is a boneless, skin-less Turkey Breast smoked on my Traeger Pellet Grill - and then topped with a Honey Glaze and raw, turbinado sugar to create a sweet and crispy bark. Put the breast on a roasting rack in a shallow roasting pan. Let it rest for 15 minutes before carving. The FDA recommends cooking turkey to an internal temperature of 165°F. If you prefer to use your oven, you can set it to 250°F and set the timer for 30-40 minutes per pound. I actually have a recipe for a Traeger smoked turkey. In a large stockpot, combine 1 gallon water, kosher salt and brown sugar. You could actually do the injection from the turkey breast recipe in your whole bird. How does this style of turkey affect the cooking time? Remove any gravy packet. My friends, have I got the ULTIMATE turkey recipe for you today. Butter Injected SMOKED Turkey Breast on the Traeger Pellet Grill. Place 50% water, 50% apple juice in the smoker’s water pan, or place a pan full of the mix on the bottom tray of the smoker. Roast the turkey for 2 to 21/2 hours, or until the turkey is golden brown and the internal temperature in the thickest part of the breast is 165℉. Inject the marinade into the turkey in a grid-like pattern, spaced about 2" apart. As always, I recommend setting your thermometer to alert you when the internal temperature of the turkey breast reaches 160°F. Smoke for 1-2.5 hours or until your turkey breast reaches 145 degrees F. Once your turkey breast reaches 140 degrees F, increase your heat to 350 degrees F and finish cooking until the internal temperature reads 165 degrees F. Add the onion powder, garlic, rosemary, and sage and allow the flavors to steep for about 5 minutes over medium heat. Step 1: Prepare the turkey. Drain and pat turkey dry with paper towels; discard the brine. We use cookies to ensure that we give you the best experience on our website. It is simple, has minimal mess, and keeps the oven free for other necessities like bread, pie, stuffing, etc. If you have a larger turkey breast, the cooking times will be longer. We periodically basted the turkey while cooking with some of the pan drippings. Buy the appropriate size turkey breast (4 lbs for single breast). Please leave a comment on the blog or share a photo on Instagram. Brining a smoked turkey before you put it in your Traeger helps the meat to retain moisture that is often lost when poultry is exposed to long cook times. They dropped off a butterball boneless skinless breast. Brush the turkey with olive oil and sprinkle on the all-purpose seasoning and salt & pepper. Smoking a turkey on the Traeger is perfect for any time of the year, but it can save much needed space in your oven at the holidays. Open package and rinse turkey. This recipe turns out perfectly each and every time. During the last hour, baste every 30 minutes. If your turkey breast has skin on it, you can choose to leave it … If you cut the meat without resting, you will lose those precious, flavorful juices onto your cutting board. I’ll show you how we brined the breasts overnight and then smoked them for half a day on our Traeger Grill. It is so incredibly juicy and tender and full of flavor. The herb-infused marinade packs the turkey breast with intense flavor and keeps it juicy while it is smoked on the Traeger. Smoked Turkey Breast On Traeger Grill. Our absolute favorite thing to smoke is beef brisket. Make sure the smoker is heated to 225 degrees, nice and hot. No brine, just a buttery herbed rub that yields a juicy flavorful turkey in about 3-4 hours. Hmmm, I'm used to chicken parts, hot and fast, but this thing was a small roast. Melt the remaining 4 tablespoons of herb butter in the microwave using medium-low heat. During the rest, the turkey breast will gain another 5°F or so and finish cooking. Remove the turkey from the Traeger and place it on a cutting board with a foil tent covering the turkey. When the meat rests, you allow the juices that were heated up during the cooking time to settle in and redistribute between the fibers of the meat. 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