Full Nutrition. Reviews Read More Reviews. Most helpful positive review Keith Jefferies. Rating: 5 stars. I sing praises here. I used applewood instead of hickory. And I used an LP water smoker instead of charcoal.
Much easier and quicker 5 hours instead of 10 for a 12 lb free-range turkey. And the Pepsi-Cola and butter and apple and onion and garlic inside hit the spot giving it incredible sweetness.
I brined this turkey first using a brine recipe I got on this site with salt and brown sugar and rosemary which I added. This was one of the best turkeys I've ever prepared. The skin was very dark with smoke, with when you pricked it, it snapped. Inside the turkey was surprisingly moist. A definite hit. Almost sinister and alien it was so intensely flavored.
Read More. Rating: 3 stars. Some guests totally enjoyed this but definately preferred the fried turkey we make. The fried turkey was favored for both flavor and moistness. It's always fun to try new things in our smoker though.
Reviews: Most Helpful. Keith Jefferies. Excellent recipe. This really does blow your guests away. I have made this several times and I have a few tips. Fyi- I use a electric brinkmann smoker. Don't use a brine if your turkey is injected with a soulution butterball. It will definitely take a mininum 10 hours at degrees.
Don't smoke after the bird reaches degrees. I only baste every hours when I check the wood. I also like to rub the bird with rosemary. It's the best turkey you will ever have! This is the best smoked turkey I have ever fixed. I used an electric smoker and it took about 10 hours for a 14 lb. I also used the brine with the kosher salt and brown sugar. Thank you for bringing this recipe to everyone!
This was my first attempt at smoking a turkey. Close message. Directions List Steps. Step 1 Of 4. In a large sauce pan, combine water, sugar, salt, bay leaves, lemon slices, thyme, sage, onion powder, garlic powder, cumin, and smoked paprika over medium heat until sugar dissolves. Remove from heat. Add ice or place in refrigerator until completely cooled.
Select a container large enough to hold all of the brine and turkey. Add turkey, making sure to stretch the skin of the turkey away from the legs. This will allow the brine get as close as possible to the surface of the meat. Let sit overnight in refrigerator. Thank you!! Tell us if you make this smoked turkey breast!
I love to hear from those who make my recipes. If you want to keep up with our newest recipes, make sure you follow is on Facebook and Instagram, and make sure to subscribe to our newsletter. Did no one have an issue with the injector clogging with this recipe? I had to strain it in order to inject it. Not off to a good start! Followed recipe exactly, Had great flavor, but was not the slightest bit tender.
Might have just been a below average turkey breast. My Notes: Injector - I bought the one noted and link above from Amazon. It worked Great, and it comes with a cleaning brush - Follow the enclosed instructions - make sure you wash it as instructed I had found leftover milling oils - No big deal, just wash it.
Injection Marinade - I Would suggest, and will try next time, using half the salt in the injection mix ie: maybe use Garlic Salt, but then use Onion Powder or vise versa - someone said no salt; I may try that too… but for the rub I like salt.
I had dried Thyme from this year's garden, and I did not grind it up enough. Therefore, at the end of the injections it got plugged up and created vapor locks in the injector. The Rub - Make sure the bird is dry, on and under the skin use paper towel. I used charcoal baskets, it does keep things separated, and the charcoal in place.
Using a chimney starter the Charcoals were piping hot and ready to go, so it took no time to get the grill to , then degrees.
I put the Turkey in a drip pan in the center of the grill. We had a bird that had a back bone. However, without the Thighs and Legs it was prone to falling over. So without a roasting rack I layed the bird on one breast. I will probably use a Roasting Rack next time, and still use a drip pan for the juices to baste the Turkey. I added soaked Apple wood chips when the bird was placed on the grill - great smoke.
About every minutes, I added about 8 - 10 new lumps of new charcoal and more wood chips. I also basted the bird in its own juices while the grill was open. Got the bird to degrees. I used the new Weber Connect to monitor both the Grill and the Bird temps - the online reviews were mixed, but it worked Great to monitor the grill temp and the bird. I gave it 30 minutes to rest, covered in foil on a platter… Unable to post my pictures here, but it looks like the other one posted above.
The Results - Moist, Tender, small smoke ring. Dang, for the first time trying all this, I have to say: We nailed it!!! You want your smoker around for minutes per pound of turkey breast bone in.
However, the spices and injectable options are on point! Thanks Greg. After smoking again this year we have found the same. I'm making the adjustments in the recipe! My bird is in the smoker right now, but in watching the video I realized Onion Salt, and Garlic Salt are listed in the "rub ingredients" while Onion Powder and Garlic Powder are used in the video I hope my bird is over salted. I followed this recipe to smoke a turkey breast for the first time.
Normally my wife will roast a turkey in the oven for Thanksgiving and we eat turkey for a few days after. This turkey breast lasted 24 hours and it was just her and I eating it.
So moist and flavorful. I would absolutely love to use this recipe for 2 smoked turkey breasts on Thanksgiving! Do you know how much longer I would need to smoke for two? Would there need to be any other adjustments? Just keep an thermometer in the turkeys. If they are spaced evenly and your treager keeps a consistent temperature you'll be good! Turned out great.
Will pass this On to others. I find your directions for the smoker confusing. You put the turkey in the smoker How long? When do you raise the temp to ?
Hi Michael, There is not an exact time for you to leave the turkey on the smoker because will need to go by the internal temperature not by a time. Preheat smoker to and add turkey, breast side up, to the smoker. Insert probe and close lid. Allow smoker temp to raise , but not over. The turkey need to come to an internal temp of degrees.
Once internal temp of is reached remove from smoker, and let rest for 20 minutes. Carve and serve! Or perhaps longer Or do you recommend sticking to the 20 minutes and perhaps keeping it warm in a crock pot?
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