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55 Things You Should Know About Best Pellets For Smoking Turkey | Traeger Turkey Brine Kit

  • Many people cover their turkey after cooking to protect it, but this is not the best approach. Covering your turkey will lead it to overcook, making the skin rubbery. Remove it from the tray and let it remain uncovered at room temperature. - Source: Internet
  • Like most poultry, you want to cook the breast until the juices run clear and it reaches an internal temperature of 160 to 165 degrees. To ensure the best temperature read, insert the thermometer into the thickest portion of the turkey breast. Be sure to keep the thermometer from touching bone. - Source: Internet
  • If you’re lucky enough to have leftovers, they keep well in ziplock baggies or containers with a tight seal in your refrigerator for 2-3 days. Beyond that, you will want to use freezer bags and freeze your leftovers. Cooked turkey will keep in the freezer for 2-3 months. - Source: Internet
  • A temperature of 225-250 degrees is best and as far as time, I always stress the importance of a really good and reliable meat thermometer. The magic number is 165 degrees for turkey. Once it reaches the magic number you’ll want to let it rest for 10-15 minutes before slicing in. - Source: Internet
  • If you want an extra sweet flavor to your turkey, pear wood is a fantastic choice. Pear is like apple wood except much sweeter. Like the other fruit woods, pear wood doesn’t produce harsh smoke which makes it an excellent match for delicate meat like poultry. - Source: Internet
  • Cherry is one of the most popular woods to smoke turkey, because not only does it produce a nice, sweet flavor, it presents well with a dark mahogany color.A cherry and apple mix is a great combination for turkey. Apple mixes well with cherry and softens the cherry color if you don’t like the turkey too dark. Oak and cherry wood is another excellent combination, but always use the stronger wood with caution. - Source: Internet
  • 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
  • : 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
  • Sweet and fruity, but much more subtle than cherry or pecan, apple is a classic for turkey. It’s very mild, so you’ll want to give apple smoke a long time to permeate your turkey. Keep a close eye on your bird to be sure it doesn’t dry out. - Source: Internet
  • A turkey is done once it reaches an internal temperature of 165°F. The breast and the thigh will have different readings, and will continue to rise after it has been removed from the heat. Remove the turkey from the smoker once the breast reaches 158°F and the thighs should be 175F. - Source: Internet
  • Soaking your turkey in brine is key to giving you a tender and flavor packed poultry. While your turkey is soaking it absorbs some of the liquid as well as muscle proteins tenderizing. This helps keep it from losing moisture while it cooks. With the slower cook of the pellet grill, this is crucial to a successful meal. - 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
  • Bring the large turkey out to the pellet grill and place it inside, not touching the water pan. Make sure the turkey is not exposed to any direct heat, only indirect heat (which is how all pellet grills are set up but I know some readers smoke turkeys on a charcoal grill over indirect heat with wood chips.) - 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
  • But, they were always oven-roasted affairs. Later in life, my mom would cook the turkey on a gas grill to free up the oven for other things. No smoke. - Source: Internet
  • There are so many wood varieties that you can try on a turkey, but don’t overthink it too much. Experiment and mix-and-match the flavors. As long as you are using nice seasoned wood, and avoid the stronger woods, your bird should turn out fine. - Source: Internet
  • Electric smokers are one of the easiest ways to smoke a turkey, however the downside to electrics is they can only reach about 250°F which isn’t hot enough to get a crispy skin on a turkey. If you have an electric smoker, the best way to solve the soft, rubbery skin problem is to finish the bird in the oven. Smoke the turkey in your smoker for a few hours so it absorbs the smoke flavor, then baste with butter and place it inside a conventional oven for an hour at 350°F. - Source: Internet
  • It’s time for true confessions: I was a fully grown adult with kids before I ate smoked turkey for the first time. And it’s not because I didn’t like turkey. Turkey was the centerpiece of every Christmas dinner of my entire life, and turkey sandwiches and turkey soup lasted through January. I even squabbled good-naturedly with my grandmother over the neck. - Source: Internet
  • It’s fall ya’ll! The cooling temps and falling leaves have me ready to snuggle up in a cozy blanket with a good book and cup of cocoa. Luckily, the view out of my window keeps my staring straight at my Traeger Grill. This Traeger smoked turkey breast recipe has been high on my must-make list for ages, and what better time than just before Thanksgiving? - Source: Internet
  • We know that the pellets burn at about a pound per hour when the smoker is at 225 degrees at comfortable outdoor temperatures. (If it’s cold in the backyard, you’ll be burning at a higher rate.) - Source: Internet
  • A meat injector is a handy tool and is a great way to get some extra flavor and moisture into a turkey. You can inject broth, melted butter or whatever liquid you prefer. You can buy meat injectors on Amazon, they are affordable and easy to use. - 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
  • If you prefer, you can baste it with chicken broth every hour during the smoking time to keep it moist. (Note – if you plan to baste it be sure to place the turkey in an aluminum roasting pan and then on the smoker, not directly on the grates.) - Source: Internet
  • Slice your turkey and keep it in containers to whip up lunches for school kids or for work. It’s more economical to make it yourself, and nice to know exactly what goes into your food and your body. Prepackaged and deli lunch meats are convenient, but we try and limit preservatives when we can. Besides that, food just tastes better when it’s made at home from scratch. - Source: Internet
  • If you’ve never had smoked turkey before, you don’t have to wait for a vacation or wear a funny hat with ears — you can do it yourself on your smoker or grill. (You can still opt for the hat if that’s how you roll.) - Source: Internet
  • If you’ve been given the responsibility to smoke the turkey, then you’re not going to want to ruin the bird by choosing the wrong wood. Turkey has a thin flesh, so when selecting a smoking wood, you need to be careful. If you pick the wrong wood, the smoke flavor may overpower your bird and ruin Thanksgiving. I wanted to find the best wood for smoking turkey, and know which woods to avoid. - Source: Internet
  • Place the turkey on the smoker and smoke for 6 hours or about 30 minutes per pound up until the internal temperature reaches at least 165F. (We prefer ours at 180F; however, it is done at 165*F.) - Source: Internet
  • By the way, if you think I’m stuck on sweet woods for turkey, you’re right. It just works with the mild but succulent taste of poultry. And, think about what you’re serving turkey with — cranberry sauce, sweet potatoes (maybe with marshmallows), roasted apples, and so on. - Source: Internet
  • Start with the turkey breast side up on the cutting board and feel down the middle for the breast bone. There is one breast along the right and another along the left side of this bone. Use the knife to slice down on either side separating the breast from the bone. - Source: Internet
  • Oak is a versatile wood and can give a nice smoky flavor to your turkey, but it’s too strong on its own. Like hickory, oak is best blended with the fruity wood varieties. Combining woods can add lovely depth and flavor to your turkey. - 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
  • The short answer is no. I actually do not normally brine our turkey, I did not brine this one. I usually will simply coat it with seasoning, stuff the cavity with butter and herbs and then baste it as needed throughout the cooking process. - Source: Internet
  • The fact that it is a lean meat means that you want to choose smaller turkey breasts. While we often choose large cuts with plenty of meat and fat when grilling cuts like brisket, turkey doesn’t have the same fat content to keep it moist. That means that if you choose a big turkey breast, you’ll likely end up over-cooking the outside before the inside reaches a safe temperature. The best thing to do is choose a normal size breast. - Source: Internet
  • If you live here in the US, you may find turkey breast in your local store that is “moisture enhanced.” This essentially means it has been injected with a broth, sugar, and salt solution. Not only is this not great for your body, since you don’t know what’s in the turkey, but it’s not great for cooking for the same reason. You may find that the cooking time of this kind of turkey varies significantly, depending on how much of the solution your particular breasts have. Instead, buy raw turkey breast so you can season it yourself and know for sure what’s in it. - Source: Internet
  • Hickory has a strong, pungent flavor, so it needs to be used with caution. Hickory isn’t recommended for smoked turkey because of it might overpower the natural turkey flavor and all you will taste is smoke. However, a little hickory makes a great blend with fruit woods and will add a lovely smoky flavor. One feature of hickory described by some is a unique bacon flavor. If you insist on using a little hickory, mix it with apple pellets to soften the smoke. - Source: Internet
  • Salt- This recipe calls for a lot of salt, but it’s in the brine. Your turkey will not have too much of a salty flavor when you’re done. It’ll be perfect. - Source: Internet
  • While the grill is preheating, remove the turkey breast from the brine. Rinse and pat dry. Rub with poultry seasoning. - Source: Internet
  • If you are going the sandwich route, slice it a bit thinner and grab some good rustic bread, slather on mayo and mustard, and then layer it up with lettuce, tomato, and cheese. Sliced smoked turkey makes a fabulous clubhouse sandwich. Bacon goes really well with smoked turkey! - Source: Internet
  • This turkey took just over 6 hours to smoke on our pellet grill at 225*F. This is going to vary based on the weight of the turkey. The general rule is about 30 minutes per pound. - Source: Internet
  • Thanks for checking out this article. I hope you learned a few things. Here are some of my favorite tools I use when smoking brisket that may be useful to you. These are affiliate links, so if you decide to purchase any of these products, I’ll earn a commission. But in all honesty, these are the tools I recommend to my family and friends who are just starting out. - Source: Internet
  • When the turkey is fully defrosted, place it in a clean kitchen sink and cut the packaging open. All the juices will run down the sink. In the turkey cavity, there may be a turkey neck and/or a little bag of giblets. - Source: Internet
  • will be by far the simplest way to go. They are already bone free when you purchase them from the store, so you won’t have to worry about that when you are ready to eat. Bone-In turkey breast is the one most commonly seen in store. It includes the bone-in breast, ribs, back, neck and sometimes wing. - 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
  • I had turkey dinner AT MY WEDDING, you guys. In August. (Many Augusts ago, but still August. In Northern Minnesota. Not your typical turkey time of year!) My poor family was cooking for days, but I (and all of our guests) had one of the best turkey dinners ever put together. - Source: Internet
  • I really love the fall flavors that are brought together in this recipe. Apple cider gives you the most incredible brine base and elevates the flavor of the turkey. Pair that with fresh garlic, allspice, and poultry seasoning and you have got yourself one incredible main course. - 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
  • When your turkey is finished cooking, it should be 165F internally at the thickest point. Be sure to check the thickest point to avoid coming into contact with undercooked meat. At this temperature, the turkey will be delicious, juicy, and easy to slice! - Source: Internet
  • If you want to cook big turkey breasts, but don’t want to cook an entire bird, then try to find turkey breast with the “bone-in.” This means they have a piece of the breast bone still in the breast, and you can even find double breasts with the entire breast bone. When you cook turkey breast this way, the bone will help the meat retain its moisture, but be aware that it will take longer to cook. - 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
  • Pour the brine over the turkey breast. Cover and refrigerate overnight. Smoking the Turkey: Preheat your Traeger grill to 325 degrees. This should take about 15 minutes with the lid closed. - Source: Internet
  • Despite what other blogs say, as a chef and culinary expert with 15 years of experience you do not need to cook poultry beyond 165 degrees internal temperature. This is a Servesafe and FDA endorsed temperature taught in all culinary schools. Please do not overcook your turkey to 180 degrees, it is completely unnecessary and any cooking blog stating this is misinformed. - Source: Internet
  • For extra flavor, soak the turkey in a brine for 24 hours prior to smoking. A brine will also help keep the turkey stay moist and prevent it from drying out. A brine is just a simple salt, water and vinegar solution. Use an extra large zip-lock bag to soak the turkey in the brine mixture and leave it in the refrigerator overnight. - Source: Internet
  • For this turkey, we did it very simply. Traeger pellet grill. Good quality pellets. Fresh bird, no brine, no injections, no stuffing. - 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
  • Doesn’t get much easier than that, when it comes to turkey. I do suggest doing a couple smaller turkeys if you have a really big family coming. We bought a 13-pound bird, and there was enough meat (plus some leftover) to have turkey sandwiches for 6 adults, 3 teenagers, 4 elementary-aged kids, and 4 toddlers/preschoolers. - Source: Internet
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