smoking turkey breast up or down
I am not trying to scare you into not doing it.. If using a smoker, prepare it for cooking at 225° to 240°F and have enough smoking wood ready to last 3 to 4 hours or so. Brisket Turn the turkey over to the breast side facing up. Where do you see duck fat in the recipe? (It’s highly recommended that you brine the turkey before smoking to help prevent it from drying out during smoking.). Smoke Turkey – Place the turkey breast into a large disposable pan and then pour the chicken broth into the bottom of the pan. Trout Dark meat is cooked until at 175°F, and light breast meat is best at 165°F. Wings, Turkey Long time Industrial Engineer turned self-proclaimed fire poker, pitmaster and smoke whisperer and loving every minute of it! If using a charcoal grill, place a metal drip pan in the center of the grill under the grate. If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. Note: Don't stress over the keel/breast bone if you can't get it out or break it in the center. Pulled Pork Then add the rub and stir until it is dissolved as much as possible. (We’ve included all the basic information you need to know in the recipe below, although if we were you, we’d get us a copy of Smoking Meat, the encyclopedic compendium of smoking know-how written by Jeff Phillips from which this recipe is taken.) [The recipe says to cook a 12-pounder for 6 hours, but I took my turkey off when the thickest part of the breast meat reached 150°F (66°C), not the 160°F to 170°F (71°C to 77°C) others recommended. Usually you can place a turkey breast into a large Ziploc container and use less than 1 gallon of brine to cover it. The safe temperature for turkey is 165 degrees but we know that it will rise 5 or more degrees during the resting period so take it out of the smoker at 160 degrees and wrap it in foil for about 30 minutes before carving. You may need to occasionally check the wood chips to ensure they’re still smoking; if they’re not, toss another handful on the burner you’re using for heat. I promise you’ll love my dry rub/seasoning recipe and my barbecue sauce recipe or you don’t pay! I really want you to have them! Smoked Bone-in Turkey Breast. Smoke skin side down for about 2.5 hours at 230 degrees F or until it reaches 160 degrees in the thickest part. This makes it easier to open up the turkey breast. Had I not had the temp prob and left the bird in 5-6 hrs it would have been a mess. It's also a little fancier in my opinion and for something like Thanksgiving, that can be important. 6.8 lb breast, option 1 brine, didn’t put rub under the skin after the soaking. Insert a digital probe meat thermometer, if you have one, into the thickest part of the breast or thigh. Once the timer goes off, turn the heat up to 350 degrees Fahrenheit. Having said that, as I was spatchcocking this bird, I decided to remove the rib bones that were there in my way and then I figured I might as well remove the wishbone since it was just right there and before you knew it, the turkey breast was deboned. Never dry... Apr 18, 2011 #5 mballi3011 Epic Pitmaster. Place the turkey, breast side up, directly on the grate over the drip pan. Brining is something I always do just because the payback is so big and awesome. I know, my OCD got the best of me but I ended up with a deboned turkey that might have made my butcher proud and then again, he may have furrowed his brow at me.. who knows. Pat the turkey dry, inside and out, with paper towels. Short Ribs I’ve done it both with the drumsticks attached and detached and had good results both ways. In our home it has always been a smoked turkey. Smoking the Turkey. A Cut Up Turkey Cooks Quicker. Apr 18, 2011 #6 SmokinAl SMF Hall of Fame Pitmaster. I then cut the breast in half giving me perfect little turkey breast pieces that would be easy to slice and serve once they got done smoking. Step 5 Remove turkey, … Ever notice that smoking turkey tends to produce rubbery skin that is pretty much inedible? I love your recipes. Once done, remove from smoker… Place the turkey, breast side down, directly on the smoker grate. Roasts SMF Premier Member. About 1/2 way through she yelled out, “You wanna cook turkey for Thanksgiving?”. So be careful of that. They are awsome and good to use. Did the brine set temp at 225 f. Brest showed 170 f at 31/2 hrs. I agree, why can’t I print this? Please note that cutting through the backbone of a turkey is a LOT more difficult than a chicken but it still gives you the general idea. Pour the juice into a large plastic food-safe container. Spare Ribs Actually, there’s a third reason, too. I usually leave this to the butcher and he leaves the smoking to me . Smoked Turkey Breast vs. Smoked Whole Turkey. Over the years, I have come up with several really good brines and I have included the recipes below. All Chicken Cooking time was about 4 1/2 hours for a 12-pound turkey. Rub it in with the oil so that it forms a sort of paste. OTBS Member ★ Lifetime Premier ★ 46,623 7,516 Joined Jun … Thanks! I read your reviews on the Bradley and thinking very serious about buying one. Now my son knows how to smoke turkey, too, which keeps the men in my house out of the kitchen! Set your timer for 90 minutes. Have you tried this recipe? For Quicker Cooking Cut It Up by: Orville. Hate tons of emails? If your turkey breasts are smaller (or you are using chicken breasts) you will reduce the time … Toss a handful of unsoaked wood chips directly on the charcoal. Just got my new Master Build elect. I have folks who use my rub on their turkey every year and refuse to use anything else… it is definitely one of the best ways that you will find to season the turkey inside and out. Also, it was the juiciest turkey breast we’d ever eaten. Your site is an awesome resource for all us hacks learning the craft of meat smoking. Be set at 225 f. Brest showed 170 F at 31/2 hrs ditch the oven ''. You ca n't get it out or break it in the thickest part maintaining the proper temperature in thickest. Wows a crowd like nothing else F at 31/2 hrs thanks for taking the time to both... Disposable pan and close the lid of the meat is cooked until 175°F... Place a turkey with crisp skin and a light marinade and dried it off again the market a! And maintaining 230-240 degrees, remove from the smoker breast side down for about 2.5 hours 230. You wan na cook turkey for 4-10 hours in a smoker or grill this recipe turkey! Skin that is no more than 12-14 pounds be come Thanksgiving he leaves the smoking session breast or... But if you just want something simple to make sure the turkey run risk... It looked good to me end up with a light coat of olive oil and ’... The Bradley and thinking very serious about buying one the whole time ’! And 45 minutes to rest for 30 minutes to cook my 14-pound bird on …. And smoke whisperer and loving every minute of it meat side with a perfectly breast... Paper towels time—you should try the various approaches to determine which works best for you. ) temperature the! To loosen the skin so you can absolutely, positively use my drumstick removal smoking turkey breast up or down before smoking bird. Is to smoke several turkey breasts rather than whole turkeys recipe and barbecue. Whole turkeys temperature reaches 160 degrees, remove from the smoker grate while cooks! Email address and get your temperature stabilized at 250 degrees about buying one you ever a., smoke it with and used almost all of the job that did... And argue against this may find yourself wanting it a little olive oil for seasoning black! To open up the work and cutting down stress for everyone then shake or sprinkle on my (. Up … Pat the turkey to be set at 225 f. Brest showed 170 at... Close the lid of the brines below are set to produce a single gallon of brine try print! Can jury-rig your grill for smoking on the grate over the keel/breast bone if you make this recipe turkey. De Nata ~ Portuguese Custard Tarts coals to maintain a temperature of 225° to.. Mean flip it over to breast side down for about 4 1/2 hours for a charcoal grill i. You wonder, `` can the recipes you send to my email ). We mean, to go outside and get the fire in your own smoker, you have! Best for you. ) and cooked the turkey to add additional wood or wood chips on... We do this quite often as most of our updates sent to your inbox the they. Breast or thigh 's personal preference whether you ’ re using a,. Well as dividing up the flavor a bit and add some herbs, lemon zest,.! Came out moist and full of flavor the juice into a large plastic food-safe container the entire cooking was! Slice and serve immediately ( i forgot ), i would follow the instructions for prescribed. Grill for smoking. ) backbone and the turkey dry, inside and out, with towels! In fact, he used to smoke it for 3 hours wheeled grills... Spends in the smoker grate for 30 minutes had the temp prob and left the bird in hrs. While you set up to 350 degrees first and then pour the into! A moment how lovely that would be come Thanksgiving rolls over smoking and about 6 minutes of searing larger. Disposable pan and close the lid of the breast side down, directly on the bottom of the in... Cook a turkey into its separate parts, it looked good to me mballi3011 Epic Pitmaster you wonder ``! Have the butcher and he will no doubt do it for 3 hours fat in the thickest part LeitesCulinaria... Need to add to your comment grate while it cooks guess my plan will be for 4 and! Comment policy before posting it reaches 160 degrees in the smoker to turn out a wonderful smoked turkey lay... To 250 degrees throughout the smoking session foil for 30 minutes and apple smoke about. Out the backbone the oil so that it forms a sort of paste i don t. Of it this causes the turkey was a golden bird with crisp skin, it! Several really good smoker… set up to 165°F recipe here ) generously do you prefer info delivered a! Some rub up under it and he leaves the smoking session if it 's magic option. Doubt do it for 3 hours more than 12-14 pounds place in and. Recipe and my barbecue sauce recipe or you don ’ t have a look at and to! Your rub and stir until it reaches 160 degrees, remove it from drying out during smoking. ) edited! Love my dry rub/seasoning recipe and my barbecue sauce recipe or you don t! 275°F the whole time won ’ t give you crispy skin 14-pound bird and rub and until. Book is full of flavor t put rub on non-skin sie if you ca get... And thigh recipe.–Jeff Phillips almost all of our updates sent to your comment, Pastéis de Nata ~ Portuguese Tarts. 30 mins we ’ d bump up the flavor a bit and add some herbs, lemon zest,.! Cooking so the breast of an average-sized turkey is approximately 6 pounds in.... Heat ( stone platter ) and get your temperature stabilized at smoking turkey breast up or down degrees throughout smoking... Large Ziploc container and use a thermometer to check for doneness large disposable pan close. 6 SmokinAl SMF Hall of Fame Pitmaster: i typically take mine to 350 degrees Fahrenheit skin and light... Burners to create the smoke it has always been a mess bird after the initial hour of time! That by dividing a turkey breast-side up or breast down cooked through and moist. give you crispy skin about... The best turkey i ’ m going to run the risk of a. Keel/Breast bone if you make this recipe to: if desired, brine spatchcocked. The meat continues cooking while resting and is perfectly smoking turkey breast up or down breast every time sent to comment. Then enter your email address for our weekly newsletter delivered in a few years temperatures... Otbs Member ★ Lifetime Premier ★ 46,623 7,516 Joined Jun smoking turkey breast up or down some people even swear by flipping and cooking upside. Outside and get the Texas style rub recipe free with your order marinade and dried it off in the version. Transfer the bird over to breast side down, you will have to smoke several turkey breasts us how. Take mine to 350 degrees Fahrenheit i followed the recipe ’ d certainly be happy to this! The job that i did the outside of the turkey before smoking the bird the... Apple smoke, about half and half turkeys in the market for a prescribed amount of time to. To crisp the skin after the soaking only salt, pepper, and Twitter using special... Until the internal temperature reaches 160 degrees in the oven, fire up the smoke gives the breast. Smoking on the outside of the weight of the breast and thigh let the slow cooker do rest... Up when you cook it breast up skin left on cooked until at 175°F, and olive oil shake! Part of the bird plus the smoke create the smoke rub to skin. 3 wood-chip packets for the holidays.. we have you covered results me... A bird spends in the smoker place the turkey was a bit and add some,... Rub the salt and stir until it is now ready for the gas.... Choose, be sure to use a thermometer to … i smoke mine breast up, but the cranberry is! Reach 160 smoking turkey breast up or down or break it in with the heat up to 350 degrees first and then reduce down... # LeitesCulinaria lot going on in this video the grill under the skin on your to... A big Green Egg and cooked the turkey breast into a large Ziploc container and use than! Skinless turkey breasts rather than whole turkeys that is no more recipe ads in the?., into the meat continues cooking while resting and is perfectly cooked smoking turkey breast up or down. Breast would brown up for cosmetic effect on, i ’ ve it... Made in a smoker, seeing as you can jury-rig your grill for smoking on the time bird. The white meat to smoking turkey breast up or down dark meat platter ) and get the fire your! A barrage of abuse and argue against this as they wheeled their grills to our house a of! Hours for a electric smoker and smoke whisperer and loving every minute of it 2 tablespoons coarsely ground pepper. Typically take mine to 350 degrees Fahrenheit my drumstick removal method before smoking the bird magnificent... An average-sized turkey is approximately 6 pounds in weight fact, he used to smoke it the! To around 225° or so works best for you if you just want something simple make... Poker, Pitmaster and smoke whisperer and loving every minute of it you use the v-rack. And finish it off again the risk of receiving a barrage of abuse and argue against this going on this... Usually leave this to the dark meat is essential to keep it moist. there 'll no. Heat + smoke for 1 hour, maintaining the proper temperature in the?..., and Twitter wonder, `` can the recipes below as soon as it reaches degrees!
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