Smoking a Turkey Breast. When you’re ready to smoke the turkey breast remove it from the brine and pat dry with paper towels. Sprinkle some of the bbq rub you used in the brine all over the turkey breast. Setup your smoker to smoke at 275 degrees. Maple or Mesquite wood are both great options for smoked turkey breasts.
The reason I brine and smoke a turkey breast on Thanksgiving is that my kids hate turkey! Can you believe that? However, since my husband and I like turkey, I found that brining and smoking a turkey breast is just the perfect about of turkey for the two of us, including leftovers.
Pour brine into a container just large enough to hold turkey comfortably. (A 4- or 5-gallon vessel should be good for a 10- to 12-pound turkey.) Add turkey; add a little more water or ice to submerge it if necessary. Turn bird a few times and then leave breast-side down in the water; place a heavy plate over the poultry if it floats.
This Smoked Turkey Recipe is jam packed with incredible flavor, from a bourbon citrus brine, to an herbed butter, to a flavorful turkey dry rub, This is the juiciest and most flavorful turkey that will have your guests going back for seconds… and maybe even thirds.
Dryness on the turkey’s surfaces ensures that the salt does not get dissolved in any pre-wetness once it’s applied. 2. Salt the turkey . It doesn’t really matter if the turkey is whole or not. Brining can also be done on a piece of turkey. My favorite method is to first spatchcock and then brine the turkey.
Preparing The Meat For Smoking. Place the brined and rinsed turkey legs down in a large ziploc bag (I use the same bag that I brined them in but I rinse it out a few times first). Pour about 1/2 cup of extra virgin olive oil over the turkey drumsticks and shake/roll the bag around a bit to coat the legs with the oil.
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You should never start cooking your Thanksgiving turkey without brining it first. Whether your smoking, roasting, or frying your Thanksgiving turkey, this herb rub will add loads of flavor to your bird. According to Test Kitchen professional, Mark Driskill, dry-brining draws the natural moisture of the bird to the surface for the crispiest skin and most flavorful meat.
A whole turkey is simply one of the best meats to smoke.And while most of us might think of it as a meat best served at Thanksgiving and Christmas, the truth is that a beautifully smoked bird can be served all year round.
A classic, wet brine is the one you are probably most familiar with from preparing Thanksgiving turkeys. A dry brine is a mixture of salt and other spices without the liquids. In layman’s terms, it’s a dry rub applied to meat. While technically a dry brine and a cure are the same thing, the main difference is the purpose.