In a medium bowl combine the softened butter, mixed herbs, lemon zest and orange zest. Smoked Turkey Breast for Thanksgiving. 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 . Add a cup of ice to a sealable container and then add the turkey breast and the brine. The breast will be done when it has reached an internal temperature of 170 F. Time to carve up the turkey breast. Now, put the turkey in a freezer bag and place it in fridge for 3 days to cure. It is advised to use an electric smoker that comes with a thermometer. You make these holes by sticking the needle in and moving it in different directions. Stir to … Make sure the smoker is heated to 225 degrees, nice and hot. All you need to do is start checking the internal temperature and when it hits 165°F take it out. Remove turkey breast from bag and set it in the fridge for about an hour. They are not good eats…. The smoked turkey will … Setup your smoker to smoke at 275 degrees. Step 4. Must Read: Best Electric Smoker for Smoked Turkey Breast. This easy brined smoked turkey breast recipe is great for Thanksgiving dinner or for making sandwiches any time of the year.Just use my simple brine for turkey breast overnight and then smoke it for a few hours to get a delicious smoked turkey flavor. I use a rub that is low in salt. Like most of my recipes, smoking a turkey breast is a simple process. Even the smoking do takes away a lot of moisture but that’s where brining comes out. A pellet grill smoked turkey breast is a perfect alternative to a whole turkey for a small gathering! Mix the salt and sugar and massage it to the turkey. That makes 28 minutes per pound. 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°. In a medium bowl combine the softened butter, mixed herbs, lemon zest … If your rub is high in salt I’d recommend cutting the amount of salt in your brine in half. When the internal temp hits 145 adjust the temperature of your smoker up to 375 and continue cooking until the turkey breast hits 160. Four hours at 240 and color was great, internal was 145 … A Perfectly Smoked Turkey Breast Is a Beautiful Thing . Then slice and enjoy that juicy smoked turkey breast. the smoked turkey breast recipe…. Remove and cover with foil, allowing it to rest for 15 minutes before slicing and serving. I prefer to use honey for it but you can also use maple syrup, birch syrup, agave nectar, fruit syrup and molasses as well. All these woods are fine but don’t use conifers. Then I massage turkey breast with brown sugar. A bone-in turkey breast consists of both breast portions, along with the skin, ribs, and part of the backbone, weighing 4-5 pounds and as large as 8 pounds. Thanks Jeff, first time cooking anything turkey. Blot the turkey breast dry with a paper towel and trim off any excess skin or fat. However, already cooked smokey turkey doesn’t need to get to 165. For added flavor, add a few tablespoons of the dry rub mixture you plan to use for the turkey later on. 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. You know the drill here – it’s kosher salt – not table salt. I actually prefer to slice off the tail end and smoke the thicker part. Smoked the bone-in turkey breast at 180ºF for two hours before bumping the pit temperature to 325ºF. Combine the water, salt, and 1 tbsp of the bbq rub in a saucepan and bring to a boil. This recipe for Smoked turkey breast is simple to prepare, and one of the tastiest bites of turkey I've ever had. When you’re ready to smoke the turkey breast remove it from the brine and pat dry with paper towels. 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