wild turkey breast recipes smoker

Gently separate skin from muscle of the turkey breast and rub seasoned butter between the skin and the muscle keeping the skin intact. Try A Recipe From Hidden Valley.

Pin On Smoker Recipes

Cover the stock pot and refrigerate overnight or for about 8 hours.

. Combine butter salt steak seasoning smoked paprika onion powder and black pepper in a bowl to create a seasoned butter. 3 dried small chiles such as a de arbol or Thai. Cover and chill thoroughly.

Load the pellet smoker up with pellets completely. Place the turkey breasts in the brine and if you have an injector pump about two ounces into each half. Cover with brine solution.

Remove the turkey from the bag then rinse under cold water for about five minutes to remove excess salt. Preheat smoker to 180-220 degrees. Remove the breasts and rinse well.

Remove turkey breast from bag and set it in the fridge for about an hour. Prepare your smoker for indirect cooking at 225 degrees F. Coat turkey with a little vegetable oil and apply rub to all parts of the breast.

Smoke five to eight hours or until internal temperature reaches 150-155 degrees. Pour the water into the bottom of the pan. Adjust the heat on the smoker to 350 degrees and cook the turkey until it reaches an internal temperature of 165 degrees.

Smokecook until the internal temperature reaches 165 F. A meat thermometer is an essential tool for this recipe because cooking. Place the turkey breast in the smoker.

12 cup kosher salt. Ad Looking For An Easy Turkey Recipe. Place the potatoes carrots onions and garlic into the foil pan.

Allow the turkey to soak in the brine in the fridge for about two hours. Time will vary depending on the size of the turkey but plan for. Smoke the turkey breast until the internal temperature reaches 165 degrees making sure to turn the turkey breast once doing the smoking process.

Add 2 to 4 hickory chips that have been soaked in water. Prepare fire in smoker using 10 to 12 pounds of charcoal. Remove the turkey breast from the bag and set it in the fridge uncovered for an hour or three to form the pellicle a sheen that allows the turkey to take on smoke better.

Preheat smoker to 225F. Smoke for 3 hours. Remove the turkey breast from the smoker and let rest for at least 15 minutes before slicing and serving.

Rub your favorite seasoning over turkey. 1 tablespoon black peppercorns cracked. Season the entire breast and rub the spices into the skin.

With a kitchen scale weigh out your turkey meat. Stir well until the sugar and salt have dissolved completely. This will form a pellicle so your turkey can take on smoke better.

Below is a cooking chart of cooking time and temperatures for cooking a turkey breast at 225F and 325F. Preheat the barbecue grill on medium-high heat. Mix the salt and sugar and massage it to the turkey.

Weigh 15 percent by weight of sugar. Weigh 15 percent by weight of salt. Unwrap turkey breast and pat dry with paper towels.

Using a marinade injection syringe inject turkey breast with 6 to 7 oz Creole Injection Marinade one oz at a time in several locations over breast. Find Quick Easy Turkey Recipes The Whole Family Will Love. 1 tablespoon oregano Mexican if possible.

Then turn it on and preheat the smoker to 300 degrees. Wash turkey well and pat dry. The Smoking Process in a Pellet Smoker.

Remove turkey roast from brine discard brine. Place turkey on food rack. Place turkey roast on smoker skin side up.

Once the smoker has reached a temperature of 225 degrees place the turkey breast in the smoker breast side up then continue to preheat the smoker to 300 degrees. 1 small cinnamon stick. Make sure the turkey stays submerged in.

1 tablespoon cumin seed. 12 cup sugar preferably brown sugar. Add the salt and herb mixture to the remaining water and apple cider or juice.

Place water pan in smoker. Place the cleaned and thawed turkey in the stock pot. Combine and spread evenly over all sides of your meat and seal in a resealable bag with as much air squeezed out as.

1 whole wild turkey breast. Fill with warm water. Set in the fridge for at least 3 days to cure.

Placed breast in a preheated 250 F smoker and apply 6 cherry bisquettes or bisquettes of your choice. Close the lid and smoke at 225 degrees F for about 2 hours or until the internal temperature reads 150 degrees F whichever happens first Finish cooking. Wrap tightly in plastic wrap and refrigerate over night.

This can take 1-3 additional hours depending on turkey size. 12 cup kosher salt. Now put the turkey in a freezer bag and place it in fridge for 3 days to cure.

In large glass bowl mix brown sugar salt pepper and water. Remember to baste it with marinade several times while cooking. Place turkey breasts on a grill rack that has been oiled lightly with olive oil or vegetable oil spray.

Cover with smoker lid. Remove the turkey breast from the marinade and place it directly on the grill grates. That said cooking time will vary depending on the number of breasts youre cooking weather and cooking temperature.

With the turkey set aside combine the other ingredients. Remove breast from smoker wrap in foil. 3 tbsp Worcestershire sauce.

Add turkey to brine for 12-24 hours. With a kitchen scale weigh out your turkey meat. Cook for about 10 minutes per side until well done internal temperature of 170 degrees.

Always use a meat thermometer preferably one that allows you to monitor to the temperature of the meat without opening the smoker. Cook 6 to 8 hours or until drumsticks move easily refilling water pan if necessary. Preheat the Smoker to 250F with the water bowl filled.

Weigh 15 percent by weight of salt. 1 whole wild turkey breast. If not put the salted turkey into a freezer bag.

12 cup sugar preferably brown sugarInstructions. A five-pound turkey breast will take about 25 hours of cooking time. Rub turkey roast with BBQ rub.

Lay the turkey over the vegetables. 1 tablespoon coriander seed cracked.

Bacon Wrapped Boneless Turkey Breast Smoked Recipe