SMOKED WHOLE TURKEY BREAST
Great as a main dish, with some yummy sides, or thinly sliced as a sandwich filling, this smoked whole turkey breast is sure to please. Use an electric or thermostatically controlled smoker to keep the roasting temperature a constant 225 degrees F. Refrigerate any leftovers.
Provided by Bibi
Time 4h35m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat a smoker to 350 degrees F (175 degrees C). Drain wood chips and place in smoker chip pan. Add water according to manufacturer recommendations.
- Unwrap turkey breast and pat dry with paper towels.
- Combine butter, salt, steak seasoning, smoked paprika, onion powder, and black pepper in a bowl to create a seasoned butter.
- Gently separate skin from muscle of the turkey breast and rub seasoned butter between the skin and the muscle, keeping the skin intact. Use about 1/4 of the seasoned butter on each side, and rub the remaining seasoned butter all over the outside of the turkey breast.
- Place prepared turkey breast directly on a smoker rack, and place the disposable drip pan on the rack below, if recommended by the manufacturer. The drip pan should not rest on the chip pan or the water pan.
- Close and secure the smoker, lower thermostat to 225 degrees F (105 degrees C), and smoke 3 1/2 to 4 hours, adding wood chips and water as needed.
- Use a meat thermometer to check internal temperature. Smoke until turkey registers 155 to 161 degrees F (68 degrees C to 71 degrees C). Wrap turkey breast in heavy-duty aluminum foil, then wrap in several layers of thick towels, and allow to rest for about 45 minutes. The residual heat will finish cooking the turkey breast to a safe temperature of 165 degrees F (74 degrees F).
- Slice and serve warm.
Nutrition Facts : Calories 610.4 calories, Carbohydrate 0.4 g, Cholesterol 366.2 mg, Fat 6.1 g, Fiber 0.1 g, Protein 130 g, SaturatedFat 2.9 g, Sodium 819.9 mg, Sugar 0.1 g
HICKORY SMOKED TURKEY BREAST
The butter in the injection and rub guarantees a tender and juicy bird. Simple ingredients with great results.
Provided by Soup Loving Nicole
Categories Meat and Poultry Recipes Turkey Breasts
Time 3h40m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat a smoker to 275 degrees F (135 degrees C). Add hickory chips according to manufacturer's instructions.
- Combine chicken broth, melted butter, salt, and poultry seasoning in a small bowl. Inject the solution evenly throughout the breast.
- Melt remaining 2 tablespoons of butter in a small dish. Brush evenly over the breast.
- Combine salt, paprika, garlic powder, onion powder, and black pepper in a small bowl. Sprinkle the rub over the entire breast, making sure to coat all sides evenly.
- Place breast in the preheated smoker and smoke for 3 hours or until internal temperature reaches 160 degrees F (71 degrees C). Remove from smoker and let rest for 20 minutes.
Nutrition Facts : Calories 665.7 calories, Carbohydrate 0.9 g, Cholesterol 256.7 mg, Fat 30.5 g, Fiber 0.3 g, Protein 91.1 g, SaturatedFat 11 g, Sodium 848.3 mg, Sugar 0.3 g
SMOKED TURKEY BREAST
Make and share this Smoked Turkey Breast recipe from Food.com.
Provided by ratherbeswimmin
Categories Very Low Carbs
Time 5h20m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Soak wood chips in water 12 hours.
- Combine salt and the next 3 ingredients; rub mixture over turkey breast.
- Prepare smoker by following manufacturer's directions, bringing internal temperature to 225° to 250°; maintain temperature for 15-20 minutes.
- Drain wood chunks, and place on coals.
- Place turkey on upper cooking grate; cover with smoker lid.
- Smoke turkey, maintaining temperature inside smoker between 225° and 250°, for 5 hours or until a meat thermometer inserted into the thickest portion is 170°; let stand 10 minutes before slicing.
Nutrition Facts : Calories 603.5, Fat 26.7, SaturatedFat 7.3, Cholesterol 245.7, Sodium 1387.2, Carbohydrate 2.3, Fiber 0.7, Sugar 0.1, Protein 83.2
SMOKED TURKEY BREAST
Steps:
- Dry the turkey breast: Remove the turkey from the brine and place it on a wire rack set over a baking sheet. With a paper towel, remove any residual salt and brine ingredients from the turkey. Discard the brine. Place the turkey in the refrigerator uncovered for 24 hours. This will help the skin to dry out and crisp when smoked.
Nutrition Facts : Calories 714 kcal, Carbohydrate 8 g, Cholesterol 363 mg, Fiber 0 g, Protein 137 g, SaturatedFat 3 g, Sodium 2884 mg, Sugar 6 g, Fat 11 g, UnsaturatedFat 0 g
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