Whole smoked turkey breast


I'm looking forward to trying the Texas style rub in the near future! Now that's a bargain and you know it. Set the bag down in a large stock pot, insert the turkey into the bag and then pour enough brine over the turkey to completely cover it. Once the breast reaches about degrees, remove it from the smoker and immediately wrap it in a thick layer of heavy duty foil. Will brine two days before, dry one day and then rub before smoking at
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Smoked Bone-in Turkey Breast

Bob Schaller February 9, at 1: Thanks for the pointers Josh Loading Another option is to separate the breast section from a whole turkey. Mini Organic Chicken and Avocado Tostadas. The smoked turkey breast is done when the internal temperature reaches degrees. I have also determine that letting the meat rest closer to 2 hours seemed to make it way juicier than resting for 1 hour. Thaw time at refrigerator temperatures is about 5 lbs per day.
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Marinated Smoked Turkey Breast Recipe

I don't care what anyone says, after smoking umpteen of these and seeing the difference between brined vs. Thank you in advance for using our special link: Thanks for the pointers. That way you'll have legs, thighs and wings to smoke at another time. All I can find is ranges of hours. A more efficient option is to use an insulated water cooler as a brining container. Brent dietz April 2, at 9:
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Description:Thanks for everything — the education and the great recipes. Set the bag down in a large stock pot, insert the turkey into the bag and then pour enough brine over the turkey to completely cover it. Hope that helps and Happy Eating! Cooking a whole, bone-in smoked turkey breast is a great option if you don't want to smoke a whole turkey. Gavin Morgan February 21, at 2: The recipes are absolutely amazing! Jeff, I use your recipes all the time — I bought them out of guilt!

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