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10 Tips to Best Pellets For Smoking Turkey Breast | Pit Boss Smoked Turkey Breast
- 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
- 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
- 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
- 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
- : 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
- 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
- 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
- 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
- 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
- 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
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