Smoked Whole Turkey Breast Recipes

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SMOKED WHOLE TURKEY BREAST



Smoked Whole Turkey Breast image

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

wood chips of choice, soaked in water
water as needed
8 ¾ pounds bone-in turkey breast
2 tablespoons unsalted butter, at room temperature
2 teaspoons kosher salt, or to taste
1 teaspoon montreal steak seasoning
½ teaspoon smoked paprika
½ teaspoon onion powder
½ teaspoon freshly ground black pepper
disposable drip pan, if desired

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

SMOKED WHOLE TURKEY



Smoked Whole Turkey image

Provided by Bobby Flay

Categories     main-dish

Time 9h

Yield 10 to 12 servings

Number Of Ingredients 6

1 fresh whole turkey (15 to 17 pounds), patted dry with paper towels
Canola oil, for brushing
Kosher salt and freshly ground black pepper
1 cup chicken stock
2 tablespoons honey
2 tablespoons apple cider vinegar

Steps:

  • Remove the turkey from the fridge and allow to sit for 30 minutes to 1 hour before cooking.
  • Meanwhile, prepare a charcoal grill or smoker for indirect heat, at approximately 275 degrees F. Sprinkle in wood chips (such as hickory, apple or pecan wood) that have soaked in cold water for at least 4 hours and up to 48 hours, and allow them to char before cooking.
  • Place the turkey in a roasting pan fitted with a rack. Brush the entire turkey with the oil and season liberally with salt and pepper.
  • Place the turkey in the grill or smoker and cook for 45 minutes.
  • Meanwhile, mix together the chicken stock, honey and vinegar. Baste the turkey after cooking for 45 minutes. Repeat the basting every 45 minutes until the internal temperature of the thigh registers 165 degrees F and the breast registers 155 degrees F, about 3 1/2 to 4 1/2 hours, depending on the size of the bird.
  • Remove the turkey to a large cutting board and let rest for at least 20 minutes before carving.

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

SMOKED TURKEY BREAST



Smoked Turkey Breast image

Break out the smoker to create a stunning center piece of apple and sage brined turkey breast with crisp, golden skin smoked over cherry wood.

Provided by Mike Lang

Categories     Dinner     Entree

Time P2DT2h30m

Yield 8

Number Of Ingredients 11

For the brine
2 quarts apple juice
1 cup (225g) kosher salt
1/2 cup (125g) brown sugar
1 head garlic, cut in half crosswise
1 tablespoon dried sage
3 dried bay leaves
2 quarts water, cold
For the turkey
1 (8- to 10-pound) free-range turkey breast, thawed
1 tablespoon extra virgin olive oil

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

SMOKED WHOLE TURKEY



Smoked Whole Turkey image

To ensure the skin stays crisp when smoking a turkey, give it a light brush of oil, skip any basting that could introduce unwanted moisture and cook at a slightly higher temperature than you normally would for a fattier cut of meat, like brisket or pork shoulder. Giving the bottom of the turkey a few minutes over direct heat at the end makes sure those joints around the legs and bottom of the wings are fully cooked without drying out the breast meat.

Provided by Food Network Kitchen

Categories     main-dish

Time 5h

Yield 8 servings

Number Of Ingredients 7

1 12- to 14-pound turkey, thawed if frozen, neck and giblets removed
Kosher salt and freshly ground pepper
1 tablespoon sugar
1 tablespoon paprika
2 to 3 sprigs rosemary, leaves stripped
2 teaspoons finely grated orange zest (from 1 orange)
2 tablespoons vegetable oil

Steps:

  • Pat the turkey dry. Put 2 tablespoons salt, 2 teaspoons pepper, the sugar, paprika, rosemary and orange zest in a food processor and pulse until combined. Carefully loosen the skin from the breast and legs with your fingers; rub the salt mixture under the skin, inside the cavity and all over the turkey. Let stand at room temperature while you prepare the grill, 30 to 60 minutes.
  • Soak 2 to 3 cups apple, cherry and/or pecan wood chips in water for at least 30 minutes; drain. Heat a grill to 325˚ F to 350˚ F and prepare for indirect cooking: On a charcoal grill, bank the coals to the sides of the grill; on a gas grill, turn off half the burners. Place a large drip pan under the grates on the cooler side of the grill.
  • Gently drizzle and pat the vegetable oil all over the turkey. If using a charcoal grill, scatter about half of the wood chips over the coals; for a gas grill, fill a smoker box with the wood chips and use according to the manufacturer's directions. When the wood chips start to smoke, place the turkey, breast-side up, over indirect heat so that the legs are closest to direct heat.
  • Cover the grill and smoke the turkey until a meat thermometer inserted into the thickest part of the thigh registers 165˚ F, 3 to 4 hours, adding the remaining wood chips to the grill about halfway through; add more charcoal or adjust the vents as needed to maintain the temperature.
  • Carefully move the turkey to direct heat and grill, uncovered, until the bottom of the turkey crisps up a bit, 5 to 10 minutes. Remove the turkey to a cutting board and let rest 30 to 45 minutes before carving.

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