101 Things You Need To Know About The Best Recipe For Pellet Smoked Turkey Breast

This time, we’re going to talk about Best Pellet Smoked Turkey Breast Recipe. There is a lot of information about Smoked Turkey Breast Recipe on the internet, of course. Social media are getting better and better quickly, which makes it easier for us to learn new things.

Smoked Turkey Breast Meat Church and Pit Boss Smoked Turkey Breast are also linked to information about Juicy Bone-In Traeger Smoked Turkey Breast. As for other things that need to be looked up, they are about How Long To Smoke Turkey Breast Per Pound and have something to do with Traeger Smoked Turkey.

101 Things You Should Know About Best Pellet Smoked Turkey Breast Recipe | Traeger Smoked Turkey Breast

• Remove smoked turkey breast from the grill. Place it onto a clean cutting board, and tent it with aluminum foil. Let the meat rest for 15-20 minutes before carving. - Source: Internet
• Knowing how to smoke turkey breast over wood chips or wood pellets like a pro means you can make this wonderful smoked turkey breast recipe for the family. A tasty holiday turkey option, smoking adds a whole other layer of flavour to this juicy turkey breast. So fire up the Traeger grill or pellet smoker like you mean business for a tasty Christmas or Thanksgiving dinner! - Source: Internet
• Slice turkey and serve with your favourite sides. Nutrition Calories: 273 kcal | Carbohydrates: 1 g | Protein: 38 g | Fat: 13 g | Saturated Fat: 7 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 4 g | Trans Fat: 0.4 g | Cholesterol: 122 mg | Sodium: 703 mg | Potassium: 448 mg | Fiber: 0.2 g | Sugar: 0.4 g | Vitamin A: 425 IU | Vitamin C: 3 mg | Calcium: 32 mg | Iron: 1 mg Join me on Facebook! Like @XOXOBellaBucchiotti on Facebook for more recipe ideas - Source: Internet
• Salt and Pepper - I season the inside and outside of the turkey with kosher salt and black pepper. You can be generous with this seasoning. As the turkey cooks, the juices will take the salt and pepper and run down the sides and perfectly coat the skin for that flavorful bite. - Source: Internet
• This bone-in Traeger smoked turkey breast is perfect for a smaller holiday gathering or a regular family dinner. By using a dry brine and a simple homemade herb butter it locks both the flavor and moisture in, keeping it juicy and delicious. Cook up this turkey breast on your Traeger grill and leave your oven open for other foods! - Source: Internet
• t – this typically comes with both breasts instead of a single, so you’re getting the trunk of the turkey without the legs or wings. And a lot of times it’s frozen, so you’ll need to thaw it before beginning. This recipe uses a 6 pound bone-in turkey breast, so if you have a smaller or larger one you’ll want to adjust the salt and seasoning a bit. Kosher salt – I use Diamond Crystal brand, but you can use other brands. See my tips section for deciding how much to use. - Source: Internet
• Salt- This recipe calls for a lot of salt, but it’s in the brine. Your turkey will not have too much of a salty flavor when you’re done. It’ll be perfect. - Source: Internet
• I want to show you how to smoke a perfect turkey breast that will provide amazing rich flavors. As far as I am concerned, smoked turkey is the only way to properly prepare this bird. When you taste the food cooked with this recipe, you will make smoked turkey breast more often than Thanksgiving because the wood pellets and cider make a wonderfully tasteful pairing. I’ll show you how we brined the breasts overnight and then smoked them for half a day on our Traeger Grill. This smoked turkey pairs great with our cider mimosa to round out this classic fall meal. - Source: Internet
• Place the sheet pan with the turkey on it into the Traeger. If you have a temperature prob (most Traeger’s come with one) then insert it deep into the turkey breast but away from any bone. Shut the lid and set the probe temperature to 150 degrees F. - Source: Internet
• Place the bowl with the ziploc’d turkey breast and brine into the fridge for 4-12 hours. It doesn’t seem to make a huge difference so the only reason for leaving it longer would be if you wanted to leave it in overnight while you sleep. Otherwise, about 4 hours and you’re ready to cook. - Source: Internet
• Coat the turkey breast with the citrus butter. Use your hands to massage the butter into the turkey breast. If leaving the skin on, be sure to get under the skin - Source: Internet
• Slice the turkey into thin slices and serve. We split this day of smoking into two recipes. One for the turkey, and then we made a turkey pot pie for later in the week. Both were fantastic. - Source: Internet
• The secret was in the MUSTARD! Yes – I found this amazing Cranberry Honey Mustard from my friends at Woeber’s. I toured their plant a couple years ago (and made this awesome Buffalo Cheddar Chicken) and fell in love with so many of their products! This Cranberry Honey Mustard though – is my new favorite. It’s not overpowering on any of the flavors but they go together perfectly. And on the turkey – WHOA – game changer! - Source: Internet
• Add a little moisture after the first 2 hours of cooking time by using a spritz. Fill a clean food-safe spray bottle with chicken broth or poultry baste, and lightly mist the turkey breast a few times during the cooking process. Rest the meat: After cooking, the smoked turkey breast will need a little time to rest. Tent it with foil, and let it stand for 15 minutes before carving. Doing this will also give you time to make the gravy and gather your delicious side dishes. - Source: Internet
• No, you do not have to wrap a turkey in foil. But you can if you want to. It may slow down the cooking temperature and also prevent the meat from absorbing some of they smoke’s flavor. But it will protect the skin from burning if you’re using a higher smoking temperature. - Source: Internet
• In the past we have used olive oil, mustard and even fruit juice to wet the outside of the turkey and help the rub to stick better but this year I am using mayonnaise. Think about it.. mayo is just eggs and oil so it will do a great job of preparing the surface of the turkey for the rub and it should help the skin to crisp up a little bit if we’re lucky. - Source: Internet
• You’ll want to smoke a turkey breast for roughly 30 minutes per pound when cooking at 250 degrees F. This equates to roughly 3 hours for a 6 pound turkey breast. Depending on your outdoor temperature, it may take a little less or a little more time. - Source: Internet
• Pop the turkey breast on for 2.5 hours – temp check – once the internal temperature reaches 155-160 degrees you can remove it from the grill Grab your instant read thermometer to measure the internal temperature of the thickest part of the breast You don’t need to use a roasting pan – I put directly on the grill grate. That said I did have to leave it against the top rack so it didn’t fall over. - Source: Internet
• No, you do not have to flip a smoked turkey. You can leave it where it is. The heat is coming from the hot air, not flames. - Source: Internet
• Just be sure to leave enough time for the dry-brining. Make sure you have enough wood pellets. Then sit back, relax, and enjoy making one phenomenal pellet grill smoked turkey breast with minimal effort and maximum flavor. - Source: Internet
• Small or Medium Turkey (fresh or fully thawed) - If you go with too large of a turkey, low and slow on the smoker will not work as well and you risk being in the dangerous temperature for bacteria to be created in the food. It is going to take approximately 30 minutes per pound to smoke the turkey at 225°. You don’t want a large turkey sitting in the smoke for more than about 6 hours. We aren’t using a turkey brine in this recipe, but you could if you have a favorite. - Source: Internet
• If you don’t have that much time you can thaw it in cold water, but you’ll need to watch it more closely. The USDA recommends changing the water out every 30 minutes to avoid contamination. This method takes about 30 minutes per pound to thaw, so roughly 3 hours for a 6 pound turkey breast. - Source: Internet
• These conveniences mean I can enjoy things I couldn’t before. Things like a freshly home-made smoked turkey on a weekday. Cooked while I’m working away in my home office. - Source: Internet
• 1 whole turkey . Since this Traeger smoked turkey has salt in the dry brine and injection marinade, start with an unseasoned turkey. If you use a Kosher or self-basting turkey, your turkey will be excessively salty. - Source: Internet
• While the pellet grill is warming, make the flavored herb butter. Chop up each herb and add it to the softened butter (or ghee or other solid fat) in a bowl. Mash them together with a fork until the herbs are distributed evenly throughout the butter. - Source: Internet
• baste the turkey during the smoke. The salt in the dry brine helps break down the muscle fibers and allows them to retain moisture. A further bonus is that the flavors of the spices penetrate the meat. This results in a juicier bird with more flavor. - Source: Internet
• The Godmother saw this as an opportunity to try something new, so she upgraded us to a pellet grill. If we’d had the room, she would have loved to keep both a charcoal and pellet grill. But for our current season in life, the wood pellet grill is wonderful! - Source: Internet
• Pour the brine down into the bag until it completely covers the turkey breast. Press all of the air out of the bag and zip it up tight. I like to tie the top with a rubber band to prevent any mishaps. - Source: Internet
• One of the keys to a great smoked turkey is in the brine. A brine allows the flavors to really penetrate the meat and results in a juicier, more flavorful bird. We used a dry brine which means there is no water involved, just salt, sugar, and spices. - Source: Internet
• When you are ready to start smoking your turkey, pull the turkey out and pat it dry with paper towels. Set your Traeger to 225 and let the turkey breast flavor itself with the smoke from the wood pellet fire below it. Keep it in the smoker until the internal temperature reaches 165; about 4 to 5 hours. - Source: Internet
• Yes, no need to use a roasting pan. The turkey breast can go directly on the grates. However, if you’d prefer to use a pan or smoking tray, feel free. - Source: Internet
• Step 2 - Season the inside the cavities well with salt and pepper. Place apple halves and fresh herbs inside the cavities. Next, rub the outside of the bird with melted or softened butter. I rub the melted butter all over the outside of the turkey making sure to get into any of the skin folds around the legs and wings. - Source: Internet
• 5. Once the turkey’s thickest part reaches 165°F, remove the turkey from the smoker. Cover it loosely with aluminum foil, and let it rest at least 10 to 15 minutes, or until you’re ready to carve and serve. - Source: Internet
• We like hickory wood for this recipe. The flavor balances the sweetness of the brine beautifully. But feel free to use pellets or wood that you like. Other good options include maple, cherry, and applewood. Mesquite might be a little strong for the delicate turkey flavor, but it’s your bird, not ours. - Source: Internet
• It will take anywhere from 1.5 to 2 days to thaw a frozen turkey breast in the fridge, depending on the size of the turkey breast. The rule of thumb is 24 hours for every 4 to 5 pounds. - Source: Internet
• While the grill is preheating, remove the turkey breast from the brine. Rinse and pat dry. Rub with poultry seasoning. - Source: Internet
• While the USDA recommends a temperature of 165 degrees F, you can pull your turkey breast after it’s cooked for 3 minutes at an internal temperature of 150 degrees F. Considering that meat continues to cook internally for several minutes after taking it off the grill, I remove my turkey once it reaches 150 degrees F. This article from Serious Eats explains why it’s totally safe (and possibly even better!) to do that. - Source: Internet
• Smoker Tubes – My friend Nick introduced me to the wonderment of a smoke tube! It’s a metal tube with holes – fill that tube with Traeger pellets and then light it with a butane lighter. Once the pellets catch fire – let them get started – then blow the flames out. Set them in the grill with your chicken and shut the lid. The smoke flavor is all those tubes will leave behind! If you like lots of smoke – this is the way to go – you can even add it to the smoker to get more smoke. - Source: Internet
• Typically, turkey breast is sold as single, boneless, skinless breasts. However, you can purchase the entire breast, including the skin and breast bone. A whole turkey breast is what remains after the legs, wings, thighs, and backbone are removed. This section weighs roughly 6 1/2-8 pounds and is sold all-natural or packed in a light salt solution. We recommend using an all-natural, un-brined whole turkey breast for this recipe. - Source: Internet
• Wood - I used pecan pellets for this Traeger turkey. But I also enjoy mixing different wood pellets or wood chips if I am not using my pellet smoker. Hickory or oak and cherry blend could be nice as well. Feel free to experiment with some of your favorites. - Source: Internet
• Smoke the turkey for about three hours or until it’s 160 degrees F in the thickest part. Slice and serve hot. Store leftovers in an airtight container for lunch the next day. - Source: Internet
• Pat the turkey dry with paper towels, then separate the skin from the breast with your hands. Take a pinch of kosher salt and rub it directly over the meat under the skin. Get as much of the meat covered as you can because that’s how the turkey will get both flavor and moisture. - Source: Internet
• If you were thawing the turkey breast in the fridge you likely already have a good spot, but it’s best to double-check before you begin so your bird isn’t sitting out on the counter while you rearrange your fridge. Check the internal temp of the meat in multiple spots before you take it off the Traeger to make sure it’s done all the way. We use our Thermapen meat thermometer (affiliate link) to do this as it gives a fast and highly accurate reading so we’re not losing as much heat with the lid of our Traeger open. If you need help doing this, check out this post I wrote about how to use a meat thermometer. - Source: Internet
• When smoked low and slow, this smoked turkey breast recipe comes out perfectly. Bone-in turkey breast pairs with simple ingredients before smoking to perfection in your Traeger pellet grill. No wonder this easy smoker recipe is a family favorite for so many! - Source: Internet
• Once the brine is boiling, remove it from the heat and cool with the ice cubes. When the brine is cool, submerge the turkey breast and let it sit overnight in your refrigerator. It is important that the brine is cool. Don’t cook your turkey in the brine!!!! - Source: Internet
• Place the Turkey onto a tray and into the smoker. Smoke for 3 hours (or until an internal temperature of 160 degrees F is reached. Do not rely solely on time to know if the turkey is ready as cooking times may vary, be sure to check using a meat thermometer every hour) - Source: Internet
• Pour the brine over the turkey breast. Cover and refrigerate overnight. Smoking the Turkey: Preheat your Traeger grill to 325 degrees. This should take about 15 minutes with the lid closed. - Source: Internet
• If you don’t want to take the time (or don’t have the time) to brine the turkey, you can skip this step Inject the turkey. Mix the injection marinade and reserve some of the mixture for basting the turkey while it smokes. Draw the rest of the liquid into a turkey injector and inject the bird into the breast, thighs, and legs. - Source: Internet
• I used my Pit Boss 1600 but this recipe works great on a Traeger or any pellet grill. Just make sure you have enough space to fit the turkey and check if you’ll need to remove any warming racks. Kitchen shears – I like to spatchcock the turkey so some nice shears will make it much easier to remove the backbone. - Source: Internet
• Apples - I wanted to put something sweet and juicy into the turkey’s cavity. I halved the apples and they will then steam as they cook releasing the sweet moisture up into the meat of the bird. This helps create a juicy tender turkey. If you want to add a halved onion or some garlic cloves, you could do that as well. - Source: Internet
• : This process takes place after brining and before cooking. A pellicle is a coating of proteins on the skin’s surface that helps attract smoke flavor. See recipe instructions for more details. Spritz: Add a little moisture after the first 2 hours of cooking time by using a spritz. Fill a clean food-safe spray bottle with chicken broth or poultry baste, and lightly mist the turkey breast a few times during the cooking process. - Source: Internet
• (Amazon affiliate link) If you have a different kind of salt, such as Morton’s kosher salt or table salt, use the dry brine calculator provided at SaltYourMeat.com to help you figure out how much of each salt to use. Clear a spot in your fridge for the turkey breast before you start to dry brine it! If you were thawing the turkey breast in the fridge you likely already have a good spot, but it’s best to double-check before you begin so your bird isn’t sitting out on the counter while you rearrange your fridge. - Source: Internet
• This recipe is really delicious when working with a turkey breast that has the skin on it – but would work on a boneless turkey breast as well. Those are typically wrapped in a netting which if you cut off – it sort of falls apart – so just put the rub on the outside of the whole thing. You’ll smoke a lot less time as well – maybe just 1.5 hours. Always check poultry with a meat thermometer to check doneness. - Source: Internet
• More than 3 hours drive: When the turkey is finished cooking, tent foil over the top and allow it to cool off for about 30 minutes. Wrap in foil and place it in the fridge. Keep the turkey iced down while traveling. Once at Grandma’s house, still wrapped in foil and sitting in a oven safe dish, place in the oven at about 300 degrees for 1.5 to 2 hours or until it reaches 165 degrees. - Source: Internet
• If you want to carve the turkey and make it easy to serve especially for those people who may be hunting for dark or white meat, I recommend first taking the turkey breasts off and slicing them. I take my carving knife and just follow the backbone down until the breast comes off. I then place it on the cutting board and make nice thick slices so that each piece gets some of the crispy skin. Once the breasts are off, it is easy to remove the wings, legs and get to the dark meat. I usually serve a platter of white meat and another with dark. - Source: Internet
• There are many flavors of pellets that work in your Traeger pellet grill. I keep it simple and always use the Traeger Signature Blend which is a blend of Maple and Cherry. That said if you’re looking for something specific for turkey – the best are Pecan, Cherry and Apple wood pellets. - Source: Internet
• 2. Preheat your smoker according to the manufacturer’s directions. Regular smokers and pellet smokers are a bit different in prep, so be sure to follow what’s best for your particular device. Get the internal temp of the smoker to between 225°F and 250°F. Higher than that and the turkey might begin to burn on the outside before the turkey is cooked internally. - Source: Internet
• My own formula is 1 gallon of water + 1 cup of kosher salt. Mix it all up until the water is clear and you have a basic brine. You can add other things to this like sugar, fruit juices, wine, hot sauce, etc. to flavor the turkey but you don’t have to. - Source: Internet
• The first thing to do is thaw your turkey overnight if it’s frozen. Thaw it in the refrigerator. Next mix the butter with the vinegar and orange zest and juice to make your compound butter. - Source: Internet
• If you are using a stick burner, you have to do some babysitting and turkey dinners are always a bit more elaborate at my house. With a brisket dinner, my attitude is let’s smoke that bad boy and dive in, it is all about brisket that day. Turkey dinners, there are usually several other side dishes that we are trying to complete and once I know I prepped the bird and he is smoking away, it gives me a peaceful 4+ hours to work on some of the other items for the meal. - Source: Internet
• Juicy, tender, crispy skin and packed full of flavor, this Traeger smoked turkey will quickly become the star of the feast. This is the time of year when many of us put on our chef hats to prepare a full holiday feast. This Traeger turkey recipe with smoked turkey gravy will be the most delicious and easiest smoked turkey you have ever made. - Source: Internet
• will be by far the simplest way to go. They are already bone free when you purchase them from the store, so you won’t have to worry about that when you are ready to eat. Bone-In turkey breast is the one most commonly seen in store. It includes the bone-in breast, ribs, back, neck and sometimes wing. - Source: Internet
• So, the short answer? You can’t really go wrong with any option. My go-to’s with poultry are normally apple, pecan, oak, or cherry. Sometimes I’m even known to use hickory. Check out the pellet guide from Traeger to find more information on the different pellet flavors. - Source: Internet
• 3. Once you get to that 225°F to 250°F spot, let the smoker go for about 15 to 20 minutes to maintain the heat. Then, if you’re using a regular smoker, go ahead and put the wood chunks on the coals. If you’re using a pellet smoker, they should already be going. Here again, follow the instructions for your smoker. - Source: Internet
• It’s fall ya’ll! The cooling temps and falling leaves have me ready to snuggle up in a cozy blanket with a good book and cup of cocoa. Luckily, the view out of my window keeps my staring straight at my Traeger Grill. This Traeger smoked turkey breast recipe has been high on my must-make list for ages, and what better time than just before Thanksgiving? - Source: Internet
• Brine the turkey for 72 hours if you have the time. A dry brine takes a little longer than a wet brine, so you need to plan ahead. If you want to do a wet brine for 24 hours, use the brine in our smoked chicken and triple the ingredients. - Source: Internet
• Step 1 - Remove any giblets and neck from the turkey’s cavities. Rinse the turkey well, inside and out. With a paper towel, pat dry the turkey and place it on a large cooking sheet. - Source: Internet
• Traeger Turkey Juicy, tender, & packed full of flavor, Traeger smoked turkey will become the star of the feast. Traeger turkey is the best turkey ever. Print Recipe Prep Time: 10 minutes Cook Time: 5 hours Resting Time: 20 minutes Total Time: 5 hours 30 minutes Servings: 20 Calories: 296 kcal Author: Paul & Taryn Ingredients Smoked Turkey ▢ 11 lbs turkey fresh or thawed - Source: Internet
• Time: Plan on 25 minutes per pound of meat at 275 degrees F, or roughly 4 hours of cooking time. Ensure that you have enough fuel (gas, pellets, charcoal, etc.) before starting. - Source: Internet
• Preheat your pellet grill to 275 degrees F. If using a smoker or charcoal unit (kamado), set it up for indirect cooking according to the manufacturer’s instructions. Add wood 5 minutes before cooking. - Source: Internet
• Turkeys tend to drip a lot of juice. I always put a pan under the grill grate in the smoker. It does two things, it keeps my smoker from getting covered in turkey juice. It also collects the juice so that I can make a smokey flavor gravy for the meal. Place the pan under your turkey and put about 2 to 3 cups of water in it so that the turkey drippings don’t just burn off in the heat of the smoker. - Source: Internet
• Remove smoked turkey breast from the grill. Place it on a clean cutting board, and tent it with aluminum foil. Let the meat rest for 15 minutes before carving. - Source: Internet
• A: Absolutely not. If you want to make it really easy just unwrap the turkey, apply my rub on the outside and smoke it. It will still be delicious and better than what 99% of Americans are eating on Thanksgiving day. - Source: Internet
• How do you marinate and prep a turkey breast? I bought just a turkey breast for this recipe – but you could EASILY do this for a whole turkey – just would take a little longer. Thaw the frozen turkey breast in the refrigerator. Rinse turkey and pat dry with paper towels - Source: Internet
• As previously stated, this recipe uses Diamond Crystal kosher salt (Amazon affiliate link) . If you have a different kind of salt, such as Morton’s kosher salt or table salt, use the dry brine calculator provided at SaltYourMeat.com to help you figure out how much of each salt to use. - Source: Internet
• Add a shot of top-shelf flavor to your turkey with this Bourbon-Glazed Smoked Turkey Breast. Shady Brook Farms Turkey Breast is smoked on a Pit Boss Wood Pellet Grill then glazed with a sweet and rich mixture of maple syrup, butter, orange juice and your favorite bourbon. The sauce caramelizes in the final minutes of cooking for mouthwatering flavor everyone will be raising their glass to. - Source: Internet
• A whole roasted turkey is a thing of beauty on a holiday table, but frankly, it can be both a lot of work and a lot of meat. If your Thanksgiving or Christmas gathering is a bit smaller, a turkey breast is probably a smarter option. It cooks faster, requires less room in the fridge (and oven), and you won’t have leftovers to feed the whole town. - Source: Internet
• Step 4 - Once the turkey has an internal final temperature of 165°F throughout, remove it from the smoker and let it rest 20 minutes before carving and serving it. I recommend using an instant read thermometer and taking a few different measurements from the smoked turkey to ensure it is evenly cooked all around. If you plan to rest it longer than 20 minutes, you can loosely tent it with foil. Don’t wrap it tightly with foil, because the collected moisture will then make the skin less crispy. - Source: Internet
• We love smoked turkey, but there are those years when our group is a mere 4-6 people rather than a larger 12-16 person group. This smoked turkey breast comes in handy for smaller gatherings, and let’s face it, it’s a great option for guests who prefer breast meat. If this resonated with you, then you’ve come to the right place. This recipe guide will walk you through all the steps to make a delicious smoked whole turkey breast. And the best part is that you can use this recipe year-round! - Source: Internet
• To smoke your dry-brined turkey on a wood pellet grill, set your grill to 180 degrees Fahrenheit. It is important to keep the grill temperature low at first. Otherwise, you will drastically over-cook the outside of the turkey by the time the inside is cooked. - Source: Internet
• Like most poultry, you want to cook the breast until the juices run clear and it reaches an internal temperature of 160 to 165 degrees. To ensure the best temperature read, insert the thermometer into the thickest portion of the turkey breast. Be sure to keep the thermometer from touching bone. - Source: Internet
• Put the turkey on a wire rack that’s nestled in a foil-lined sheet pan so that the air gets to all sides of the turkey to help it dry brine. Put it in the fridge for 24 to 48 hours. You can leave it uncovered or gently cover it with plastic wrap. - Source: Internet
• You are better off purchasing two turkeys if you have a larger crowd. Smaller turkeys cook more evenly and tend to be more tender. Larger birds are usually male turkeys and tend to be tough. - Source: Internet
• Bone-in turkey breas t – this typically comes with both breasts instead of a single, so you’re getting the trunk of the turkey without the legs or wings. And a lot of times it’s frozen, so you’ll need to thaw it before beginning. This recipe uses a 6 pound bone-in turkey breast, so if you have a smaller or larger one you’ll want to adjust the salt and seasoning a bit. - Source: Internet
• With a pellet grill, there’s a little more grace. If you start with enough pellets, the grill will keep a stable temperature. It’s easy to adjust to your desired temperature when you need it. Our current grill is even controlled by an app on my phone! - Source: Internet
• Soaking your turkey in brine is key to giving you a tender and flavor packed poultry. While your turkey is soaking it absorbs some of the liquid as well as muscle proteins tenderizing. This helps keep it from losing moisture while it cooks. With the slower cook of the pellet grill, this is crucial to a successful meal. - Source: Internet
• Rub the outside of the turkey with melted butter. Season inside and out with salt and pepper. If you wish to put any fruit or vegetables in the cavity for added flavor you can do that as well. - Source: Internet
• I really love the fall flavors that are brought together in this recipe. Apple cider gives you the most incredible brine base and elevates the flavor of the turkey. Pair that with fresh garlic, allspice, and poultry seasoning and you have got yourself one incredible main course. - Source: Internet
• It goes without saying the star of the show is the bird. Choose bone-in rather than boneless breast for the best results. If you are a fan of white meat, this is a recipe for you! - Source: Internet
• Store leftover smoked turkey breast in an airtight container in the fridge for 3 days, or store in vacuum-sealed bags and freeze for up to 2 months. Use meat in soups and stews, or make our delicious smoked turkey calzones! Nutrition Calories: 200 kcal | Carbohydrates: 6 g | Protein: 9 g | Fat: 3 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Cholesterol: 1 mg | Sodium: 978 mg | Potassium: 6 mg | Fiber: 0.1 g | Sugar: 2 g | Vitamin A: 5 IU | Vitamin C: 0.1 mg | Calcium: 5 mg | Iron: 0.2 mg - Source: Internet
• (omit salt) Poultry baste (or low-sodium chicken broth for spritzing. Omit salt from poultry baste recipe.) - Source: Internet
• After two hours, you will notice that the turkey skin has developed a nice orange-brown color. You might also notice that the skin appears taught. That’s normal. However, this is also a good indication that it needs a little moisture. - Source: Internet
• First check out how much salt you should be using. I did a 6 pound turkey breast and used 3 tablespoon of Diamond Crystal kosher salt. I found the website Salt Your Meat which gives a great calculator for how much salt to use when dry brining your meat. - Source: Internet
• Steaks and burgers? Yes. Smoked turkey? You betcha. Slow-cooked barbecue? Name your style. It may not have been anything fancy, but it was a workhorse. - Source: Internet
• Fill the wood chip box with wood pellets (the kind made especially for cooking) and it will smoke for 3-5 hours straight depending on which model you have and the size of the wood chip box. I am assuming the uniform size of the pellets allows them to be packed a little tighter in the box but, for whatever reason, I have tried this twice now and I have gotten more than 5 hours of smoke out of a single load. I highly recommend that you try this. - Source: Internet
• A few hours before cooking, remove the turkey breast from the bag and gently blot away any excess moisture. Do not rinse the turkey with water. Set the uncovered breast onto a large plate or pan, and place it back into the fridge, uncovered for 1 1/2-2 hours. This process will form a shiny pellicle on the skin’s surface. - Source: Internet
• 4. Place the turkey in the smoker, and maintain an internal smoker temp between 225°F and 250°F. For a 5 3/4- to 6-pound turkey breast, it’ll take about 3 1/2 to 4 hours to reach 165°F. You can use an instant-read thermometer to check the turkey breast’s thickest part, or if you have a leave-in thermometer, you can monitor it during the cook time. - Source: Internet
• Fresh Herbs - We used sage and rosemary because we have them growing off the deck. You can just put large clippings right into the cavity of the turkey. You could also use thyme or any of your favorites. - Source: Internet
• . Since this has salt in the dry brine and injection marinade, start with an unseasoned turkey. If you use a Kosher or self-basting turkey, your turkey will be excessively salty. Aromatics. We used onion, garlic, lemons, and fresh herbs to stuff inside the cavity of the turkey. - Source: Internet
• (or low-sodium chicken broth for spritzing. Omit salt from poultry baste recipe.) Dry brine (see recipe card below for measurements) - Source: Internet
• Smoked Turkey Breast Recipe Prep Time: 15 minutes Cook Time: 3 hours Total Time: 3 hours 15 minutes Servings: 9 Calories: 273 kcal Author: Bella Knowing how to smoke turkey breast over wood chips or wood pellets like a pro means you can make this wonderful smoked turkey breast recipe for the family. A tasty holiday turkey option, smoking adds a whole other layer of flavour to this juicy turkey breast. Print Save Saved! Ingredients 3.5 Pound turkey breast bone-in - Source: Internet

Here are a few tips to help you find information about Smoked Bone-In Turkey Breast: - Look for good places to get information about Masterbuilt Smoked Turkey Breast. This can be done in libraries, on websites, or even by paid journalists. - When looking for information about Smoked Turkey Breast Brine, it's important to know that there are different kinds of online sources, like Google and YouTube. Social media sites like Facebook and Twitter are also good places to look for information about How Long To Smoke Turkey Breast Per Pound.

Video | Best Pellet Smoked Turkey Breast Recipe

To get the best information about How to Smoke Turkey on a Pellet Grill, you should read to find out how true each source is.

This article has a few videos from different places about Tag Archive that will help you learn more about it. The Internet is a great place to find out about a wide range of things.

## Here are some crucial points concerning How To Smoke A Turkey Breast On A Pellet Grill:

• Best Pellet Smoked Turkey Breast Recipe
• Best Pellet Grill Turkey Breast Recipe
• Best Smoked Turkey Breast Recipe Traeger
• Best Smoked Turkey Breast Recipe Pellet Grill
• Pit Boss Smoked Turkey Breast

With so many websites and forums that talk about Honey Smoked Turkey Breast Traeger, it shouldn’t be hard to find what you need.

Most people are used to getting information about Traeger Turkey Breast Up Or Down in a very different way than this. It lets you look at the information about Traeger Smoked Turkey Breast With Brine and how it can be used in more detail. ways to put information about Pit Boss Smoked Turkey Breast in a way that looks good and is useful. They can be used in business and marketing, and they can also be used to talk about Traeger Smoked Turkey. So, we also give you some pictures about Pit Boss Smoked Turkey Breast.

In the end, this article gives a summary of Traeger Turkey Breast Up Or Down. Also talked about are Smoked Bone-In Turkey Breast and Traeger Turkey Breast Up Or Down, which you can use to compare how much you know about Smoked Turkey Breast.