Pour your favorite drink and enjoy while you browse A License To Grill to find your next favorite recipe! If you tried this recipe, leave a comment below and tell me how it turned out! 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. When I grill turkey breast on my charcoal kettle I will build my hot coals using a chimney filled to the brim. Pour in the honey, Worcestershire sauce, and fresh lemon juice and simmer for 5 minutes. View Recipe . Nov 5, 2019 - Explore Mchlmull's board "Traeger smoked turkey" on Pinterest. However, there are several factors that come into play when cooking the turkey breast. Let it rest for 15 minutes before carving. Set the turkey breast on top of the bacon and use the saved herbs that were strained from the marinade as a rub on the outside of the turkey. Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed. See more ideas about smoked turkey, traeger smoked turkey, smoked turkey recipes. Enjoy! You can use this brine and let your turkey breast sit overnight in the fridge, just skip the steps in this recipe for the injection, but of course, still, wrap it in bacon! Impress your family and guests on Thanksgiving or Christmas with this ultimate smoked turkey recipe. As always, I recommend setting your thermometer to alert you when the internal temperature of the turkey breast reaches 160°F. This turkey is tender, juicy, and so versatile. In general, you should plan to smoke your turkey breast for about 30-40 minutes per pound at 250°F. Instead of shooting for a specific time to take out the turkey breast, plan to take it out when it reaches that perfect temperature! Our absolute favorite thing to smoke is beef brisket. When ready to cook, set Traeger temperature to 325℉ and preheat, lid closed for 15 minutes. It takes about 45-60 minutes to finish. Step 4. Please leave a comment on the blog or share a photo on Instagram. Drain and pat turkey dry with paper towels; discard the brine. Make sure that you cook to an internal temperature of 165 F degrees. We’ve purchased different sizes of turkey breasts and found that 4 pounds for a single turkey breast (no bones) works the best for smoking. They dropped off a butterball boneless skinless breast. Smoked turkey breast is always a crowd-pleaser, but wrap it in bacon and inject it with a marinade made from butter and herbs and you have one of the best turkeys to come off your Traeger grill! If you are in a turkey kind of mood, check out the wet brined Traeger smoked turkey which I discussed above. This practically effortless turkey recipe on a pellet grill is so juicy & delicious. We want to use this recipe for Thanksgiving however are having trouble as we don’t have a turkey breast we have about a 21 lb fresh butterball turkey that you would traditionally make. If your turkey breast has skin on it, you can choose to leave it … I recommend you follow FDA guidelines. Put the breast on a roasting rack in a shallow roasting pan. For this cook we are going to use 1/2 a boneless turkey breast, that we picked up from our local grocery store. Strain the marinade into a jar and save the strained herbs for later. I remove the turkey when it reaches 160°F. 1/2 cup honey 1/4 cup dry sherry; 1 tablespoon butter; 1 lemon (juiced) 1/2 teaspoon salt 1 (3 to 3 1/2-pound) skinless, boneless turkey breast Steps to Make It. The bacon adds, well, it adds bacon flavor, no more needs to be said on that front. Check out my recipe for this wet brined Traeger smoked turkey. Then we allowed to rest for 10 minutes before we sliced. If you cut the meat without resting, you will lose those precious, flavorful juices onto your cutting board. Smoke low and slow with hickory, and baste with apple juice every 30-60 minutes. Typically with brine, the turkey will be even juicier and moister. You could actually do the injection from the turkey breast recipe in your whole bird. We have been commissioned on numerous Thanksgivings to make the turkey, and a smoked turkey on the Traeger is usually our method of choice. The Traeger gives it just enough smokey flavor and the bacon keeps it juicy and delicious! Cook the turkey based on temperature. Baste with the remaining butter after 1-1/2 hours. I’ll show you how we brined the breasts overnight and then smoked them for half a day on our Traeger Grill. Ingredients. Make sure the smoker is heated to 225 degrees, nice and hot. Any suggestions? Traeger Smoked Turkey When you’re ready to smoke the turkey, remove the bird from the brine, and gently rinse under cold water. Inject the marinade into the turkey in a grid-like pattern, spaced about 2" apart. This turkey breast is placed in a salt and brown sugar brine and rubbed down with an herbed butter mixture sure to make your bird smokin'. We get a 10-15lb brisket and eat it for over a week. Honey Smoked Turkey Breast Recipe This Honey Smoked Turkey Breast is a boneless, skin-less Turkey Breast smoked on my Traeger Pellet Grill - and then topped with a Honey Glaze and raw, turbinado sugar to create a sweet and crispy bark. Baste with the remaining butter after 1-1/2 hours. Insert 2 tablespoons of the herb butter under the skin on each side of the breastbone. Place any extra slices of bacon on the turkey to fill in all the gaps. Pat the turkey breast dry with a paper towel. I prefer to use a blend of pellets or wood chips when I smoke my meat. Allowing the meat to chill before slicing gives you deli-style meat fit for an artisan sandwich. Observe the internal temperature of the turkey breast and remove it once it reaches 160°F, allow it to rest. Let me know if you have any other questions! Smoked turkey is really good and surprisingly easy to do. 3 Important Tips to Make Juicy Smoked Turkey 1. No, you do not need to at all! Roast the turkey for 2 to 21/2 hours, or until the turkey is golden brown and the internal temperature in the thickest part of the breast is 165℉. Add the turkey to the brine and refrigerate for 6 to 8 hours or overnight. I will usually take out my turkey breast at 160°F and let it rest for about 15 minutes in a foil tent. If you don’t have a Traeger (or other pellet style grill), keep reading, I will give you tips on how to modify the recipe for use on a charcoal grill or oven. The carry-over heat during rest usually brings the temperature up to or over 165°F. Set temperature to 250F and it is done cooking when internal temperature reaches 165F. For the injection, begin by melting the butter over medium heat in a medium skillet. In a large stockpot, combine 1 gallon water, kosher salt and brown sugar. Play with different wood chips and pellets and experiment a bit. The overnight brine keeps this turkey moist as it smokes for hours on the Traeger, it is the best whole Turkey that I prepared thus far! Meanwhile, remove turkey from the brine and rinse well, inside and out. Smoke for 1-2.5 hours or until your turkey breast reaches 145 degrees F. Once your turkey breast reaches 140 degrees F, increase your heat to 350 degrees F and finish cooking until the internal temperature reads 165 degrees F. After about 4-5 minutes, you should see lots of smoke coming from the grill, meaning the … We cooked at 275 for approximately 2.25 hours until we hit an internal temp of 160. Log In to your account to view and add notes to this recipe.Don't have an account? Step 1: Prepare the turkey. Pile it high with bacon, fruit, veggies, you cannot go wrong. The FDA recommends cooking turkey to an internal temperature of 165°F. It is simple, has minimal mess, and keeps the oven free for other necessities like bread, pie, stuffing, etc. Be sure to follow us on our social media accounts, Facebook * Instagram * Pinterest * YouTube * Twitter. Did you make this recipe? Add 1 cup of water to the bottom of the pan. Brush the turkey with olive oil and sprinkle on the all-purpose seasoning and salt & pepper. If you prefer to use your oven, you can set it to 250°F and set the timer for 30-40 minutes per pound. The romaine picks up just enough smokiness from the flame and tastes delicious! Ingredients. Make sure the bacon covers the turkey breast completely. Smoking a turkey on the Traeger is perfect for any time of the year, but it can save much needed space in your oven at the holidays. Then once the charcoal is red hot, I will distribute them evenly on the bottom of the grill. 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