Smoked Turkey With Brine Recipes

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OUT OF THIS WORLD TURKEY BRINE



Out of this World Turkey Brine image

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

2 gallons water
1 ½ cups canning salt
3 tablespoons minced garlic
1 tablespoon ground black pepper
¼ cup Worcestershire sauce
⅓ cup brown sugar

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

HICKORY SMOKED TURKEY BREAST



Hickory Smoked Turkey Breast image

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

1 (7 pound) whole turkey breast
½ cup chicken broth
¼ cup unsalted butter, melted
1 teaspoon kosher salt
½ teaspoon poultry seasoning
2 tablespoons unsalted butter
2 teaspoons kosher salt
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground black pepper

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

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