SMOKED WHOLE TURKEY BREAST
Great as a main dish, with some yummy sides, or thinly sliced as a sandwich filling, this smoked whole turkey breast is sure to please. Use an electric or thermostatically controlled smoker to keep the roasting temperature a constant 225 degrees F. Refrigerate any leftovers.
Provided by Bibi
Time 4h35m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat a smoker to 350 degrees F (175 degrees C). Drain wood chips and place in smoker chip pan. Add water according to manufacturer recommendations.
- Unwrap turkey breast and pat dry with paper towels.
- Combine butter, salt, steak seasoning, smoked paprika, onion powder, and black pepper in a bowl to create a seasoned butter.
- Gently separate skin from muscle of the turkey breast and rub seasoned butter between the skin and the muscle, keeping the skin intact. Use about 1/4 of the seasoned butter on each side, and rub the remaining seasoned butter all over the outside of the turkey breast.
- Place prepared turkey breast directly on a smoker rack, and place the disposable drip pan on the rack below, if recommended by the manufacturer. The drip pan should not rest on the chip pan or the water pan.
- Close and secure the smoker, lower thermostat to 225 degrees F (105 degrees C), and smoke 3 1/2 to 4 hours, adding wood chips and water as needed.
- Use a meat thermometer to check internal temperature. Smoke until turkey registers 155 to 161 degrees F (68 degrees C to 71 degrees C). Wrap turkey breast in heavy-duty aluminum foil, then wrap in several layers of thick towels, and allow to rest for about 45 minutes. The residual heat will finish cooking the turkey breast to a safe temperature of 165 degrees F (74 degrees F).
- Slice and serve warm.
Nutrition Facts : Calories 610.4 calories, Carbohydrate 0.4 g, Cholesterol 366.2 mg, Fat 6.1 g, Fiber 0.1 g, Protein 130 g, SaturatedFat 2.9 g, Sodium 819.9 mg, Sugar 0.1 g
SMOKED & SEASONED TURKEY BREAST
No smoker or gas grill needed for this smoked turkey, a charcoal grill is all you need to get the smoky flavor.
Provided by KittyKitty
Categories Turkey Breasts
Time 3h20m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Split turkey breastbone so it will lie flat on grill.
- Combine 1 teaspoons seasoned salt and crushed red pepper; sprinkle mixture over underside of turkey breast.
- Combine 1 tbls. seasoned salt, basil, and paprika; sprinkle over top of turkey breast.
- Coat both sides of turkey breast with cooking spray.
- Prepare charcoal fire in one end of grill; let burn 15 to 20 minutes.
- Soak hickory chips in water at lease 15 minutes; place chips on coals.
- Place turkey breast on end of grill opposite coals; close grill hood.
- Cook 2 1/2 to 3 hours or until a meat thermometer inserted in thickest part reads 170°F
- Let stand 10 minutes before serving.
Nutrition Facts : Calories 297.7, Fat 13.3, SaturatedFat 3.6, Cholesterol 122.8, Sodium 111.7, Carbohydrate 0.2, Fiber 0.1, Sugar 0.1, Protein 41.4
SMOKED TURKEY
This is an easy to make recipe. I've tried numerous others using colas, fancy pans, etc., but none come out near as good as this. Keeping it simple is the best way. Be sure to use a high-quality charcoal, so that it will burn for a long time. Turkey will be moist tender and smoky!
Provided by Glenn
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 7h30m
Yield 18
Number Of Ingredients 3
Steps:
- Place the charcoal into the bottom pan of the smoker. Light the coals and wait for the temperature of the smoker to come to 240 degrees F (115 degrees C). Lightly oil grate.
- Rinse turkey under cold water, and pat dry. Place hickory chips into a pan with water to cover.
- Place turkey onto the prepared grate. Add 2 handfuls damp chips at start of cooking, then a handful every couple of hours during the cooking process. Leave the lid on - DO NOT keep looking at the turkey, or you will let the heat out! Continue smoking until the internal temperature of the turkey reaches 165 degrees F (74 degrees C), or keep going until the coals die out.
Nutrition Facts : Calories 447.2 calories, Cholesterol 176.3 mg, Fat 20.9 g, Protein 60.4 g, SaturatedFat 6.1 g, Sodium 146.2 mg
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