Smoked Turkey Breast on a Pellet Grill
#Turkey #SmokedTurkey #Thanksgivingrecipes
Smoked Turkey Breast on the Grilla Grills Silverbac
It's that time of year again and no one should have to deal with a dry turkey out of the oven. This recipe will make Clark Griswold proud!
**What You Need**
-Whole Bone-In Turkey Breast
-Your Favorite AP or salt based rub
-Your Favorite BBQ rub or sugar based rub
-2 sticks of butter
-32oz of Chicken Broth
-1/4 cup hot sauce
-Marinade Injector/Needle
To get this recipe started, we need to prep the Turkey Breast for dry brining. I always like to remove the back bone to allow the turkey breast to sit flat while it cooking and helps with the presentation. You can do with by cutting down both sides of the rib cage with a good knife or a pair of kitchen shears. Once the back bone is removed, you can trim up any unwanted fat or piece that the processor may have left on.
Place the turkey breast right side up. (Rib cage down) and press down on the center of the turkey breast. You will hear a snap and the turkey breast will lay out flat and uniform.
Place the turkey breast on a cooling rack in a full pan. Remove the skin from the turn breast, leaving only the rear attached and exposing as much meat as possible. You now can add a medium coat of a salt based rub to start the brining process. Once the salt based is added come back over it with a sugar base rub or bbq rub. This will start to sweat almost instantly and the brining process has started. Pull the skin back over the turkey breast and dry the skin with a paper towel. Place in the fridge uncovered for at least 8 hours. This will dry the skin and help aid in the brining process. The turkey breast will begin to sweat due to the salt and sugar. At some point in the brining process the turkey breast will absorb the flavors of the brine and add a ton of flavor to the meat.
Next we need to get the injection ready.
*Injection Ingredients*
- 2 Sticks of Butter
- 32oz of Chicken Broth
- 1/4 cup Hot Sauce
- 1 tablespoon of AP or Salt Based Rub
- 1/4 Cup of BBQ Rub or Sugar Based rub
This injection recipe is a great guideline for you to add your own flavors to. What sets it apart is the browned butter. You first want to add a stick of butter to a medium sized pot on medium heat. Keep a close eye on it and continue to stir the butter around. After several minutes you will start to smell a good caramel color and smell. Once it reaches that point you will add the second stick of butter. This will stop the browning process and cool the butter off enough to add the other ingredients. You then can incorporate the 32oz of chicken broth, 1/4 cup of hot sauce, 1 tablespoon of AP or salt based rub, and 1/4 cup of a BBQ rub or sugar based rub. Allow this to simmer for about 20-30 minutes and allow to cool. You can make this ahead of time or the day of. Just just want to make sure its cooled off to at least room temp before injecting.
The next morning, I removed the turkey breast from the fridge and placed on the counter. Now is the time you want to inject them. Since the turkey breast are still good and cold, the butter in the injection will thicken up when you inject the turkey breast. This will keep the injection from running back out and losing all of that good flavor. This injection is fairly mild so you want to inject as much as possible. I would say each side of the turkey breast will hold close to a cup. Once you have them injected use what butter did leak out as a binder and rub it into the skin. I then light seasoned the outside just for a little color. After the rub is applied I sprayed the skin with a cooking oil to help with get the golden brown color.
You can smoke these on any pit you would like. For this recipe we will be cooking on our grillagrills.com/ Silverbac. I due recommend running a little higher temp to help with the skin and keep the cook even. We will be running the Silverbac at 300 Degrees.
It's time to get these birds to cooking! We left them on the cooling rack and pulled the skin tight to tuck it under the turkey breast. This will help in keeping the meat covered and keep the skin from pulling back too much.
At the once hour mark, I placed the www.thermoworks.com/DOT to monitor the internal temp. Now is a good time to spray the turkey breast while you are in the pit.
At the 2 1/2 hour mark we hit 160 internal. Its time to get them off and let them rest. They will carry over to 165 and still hold a ton of moisture. You want to let them rest for at least 30 minutes. This will give you time to get other thing prepped for the meal of just prop your feet up.
This recipe turned out great and produces one fine turkey breast. Its packed full of flavor and moisture!
We hope yall enjoy this recipe and let us know how you like it!
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