This “How to Smoke a Turkey” tutorial will show you how simple it is to make the best turkey you’ve ever had if you’ve always wanted to make your own!
This will be the best Thanksgiving turkey you’ve ever tasted, in addition to being the best smoked turkey you’ve ever had. Get ready for a Thanksgiving dinner that will wow!.
Smoked Turkeys have something of a mystique surrounding them. Eight weeks before Thanksgiving, people swarm to a nearby store to order smoked turkeys for their Thanksgiving feast.
Everyone in these parts agrees that smoked turkeys are where it’s at flavour and texture-wise. I’m not sure why, given how simple and forgiving the smoking process is, so few people attempt to do it themselves.
The truth is that you’re far, FAR more likely to render a turkey inedibly dry when roasting it. Think of Clark Griswold’s sister-in-law on ‘National Lampoon’s Christmas Vacation’. Remember how that thing was turkey jerky?.
Whether you’re a seasoned smoker or a complete newbie, smoking a turkey breast is a fantastic way to impress your friends and family. But with so many different opinions on how to do it, you might be wondering: do you smoke turkey breast up or down?
The answer, as with many things in life, is: it depends.
The Great Turkey Breast Debate: Up or Down?
There are two main schools of thought when it comes to smoking turkey breast: up or down.
Smoking Turkey Breast Up:
- Pros: This method allows the juices to flow down from the breast, keeping it moist and flavorful. It also allows for even cooking, as the breast is exposed to more direct heat.
- Cons: The skin on the bottom of the breast can become soggy and rubbery.
Smoking Turkey Breast Down:
- Pros: This method helps to protect the skin from becoming soggy and rubbery. It also allows for a more even distribution of smoke flavor.
- Cons: The breast can dry out if it’s not cooked carefully.
So, Which Way Is Better?
Ultimately, the best way to smoke a turkey breast is the way that works best for you If you’re worried about the breast drying out, try smoking it down If you prefer a more moist and flavorful breast, try smoking it up.
Here are a few additional tips for smoking a delicious turkey breast:
- Brine the turkey breast before smoking it. This will help to keep it moist and flavorful.
- Use a good quality smoker and wood. This will ensure that your turkey breast has a delicious smoky flavor.
- Cook the turkey breast to an internal temperature of 165°F. This will ensure that it is cooked through and safe to eat.
- Let the turkey breast rest for at least 15 minutes before carving it. This will allow the juices to redistribute and make the meat more tender.
Smoked Turkey Breast Recipe: Up or Down, It’s Delicious!
Here’s a simple recipe for smoked turkey breast that you can use as a starting point:
Ingredients:
- 1 bone-in turkey breast (5-7 pounds)
- 1/2 cup kosher salt
- 1/4 cup brown sugar
- 1 gallon water
- Your favorite rub or seasoning
Instructions:
- Brine the turkey breast: In a large container, combine the water, salt, and brown sugar. Stir until the salt and sugar are dissolved. Add the turkey breast to the brine and make sure it is completely submerged. Refrigerate the turkey breast for 8-12 hours.
- Prepare the smoker: Preheat your smoker to 225°F. Add your favorite smoking wood to the smoker.
- Remove the turkey breast from the brine and pat it dry. Season the turkey breast with your favorite rub or seasoning.
- Place the turkey breast on the smoker rack, either breast side up or down. Smoke the turkey breast for 3-4 hours, or until it reaches an internal temperature of 165°F.
- Remove the turkey breast from the smoker and let it rest for at least 15 minutes before carving.
Frequently Asked Questions
Q: How long does it take to smoke a turkey breast?
A: The cooking time will vary depending on the size of the turkey breast and the temperature of your smoker. A general guideline is 3-4 hours for a 5-7 pound turkey breast smoked at 225°F.
Q: What kind of wood should I use to smoke a turkey breast?
A: Any type of wood can be used to smoke a turkey breast, but some popular choices include apple, cherry, hickory, and pecan.
Q: Do I need to brine the turkey breast before smoking it?
A: Brining the turkey breast is not required, but it will help to keep it moist and flavorful.
Q: Can I smoke a boneless turkey breast?
A: Yes, you can smoke a boneless turkey breast. The cooking time will be slightly shorter than for a bone-in turkey breast.
Q: What should I serve with smoked turkey breast?
A: Smoked turkey breast is delicious served with a variety of side dishes, such as mashed potatoes, gravy, stuffing, and green beans.
Additional Resources
- SmokingMeatForums.com: This website has a wealth of information on smoking turkey breast, including recipes, tips, and troubleshooting advice.
- Jeff Phillips’ Smoked Bone-in Turkey Breast Recipe: This recipe provides step-by-step instructions on how to smoke a delicious turkey breast.
- AmazingRibs.com: This website has a comprehensive guide to smoking turkey, including information on brining, smoking times, and temperatures.
Smoking a turkey breast is a great way to impress your friends and family. By following the tips in this guide, you can smoke a delicious turkey breast that is moist, flavorful, and perfectly cooked.
What Temp to Smoke a Turkey
Given that the smoker will determine how easily you maintain your temperature, now is a great time to share a list of the supplies you’ll need to smoke a turkey. And I’m happy to say you have options!.
- A smoker that has a thermostat so you can program and keep the temperature
- A Roaster pan or drip pan for your smoker.
- Wooden briquettes, chips, or pellets, depending on the kind of smoker you use
Obviously, a proper smoker is going to make this job FAR easier, but it can most certainly be done in a grill with a very low indirect heat. You’re going for 225°F to 250°F. If you have a real deal smoker with an adjustable thermostat, please set it at 250°F for the duration.
I swear by apple or alder wood for my turkeys, so we really need to talk about the type of wood smoke we’re using.
I believe it’s flavorful but mild, and it’s readily available (at least in this literal and figurative neck of the woods). ) If you wanted a good second choice, I think hickory would be excellent, too. I’d be less likely to go for mesquite, but it wouldn’t be bad.
I used to use a dedicated smoker, but these days, I use my handy-dandy, trusty Traeger pellet grill for the job. It’s insulated, it maintains temperature as easily as an oven, and it has a hopper I can fill with convenient wood pellets.
It takes all of the work out of smoking any number of proteins. Bonus: I can order my Traeger pellets to be shipped monthly from Amazon via the subscribe and save feature.
You can use the same types of wood with good results if your smoker uses wood chips. Just follow the smoker manufacturer’s instructions to maintain approximately 250ºF.
Your turkey can be smoked in a roasting pan on a rack or directly on the smoker’s grates with a drip tray underneath. Because I like to gather the turkey drippings for gravy or roasted potatoes, I like to use the roasting pan.
If cooking the turkey directly on the grates, please make sure there isn’t too much food in your drip pan. Turkeys give off a lot of liquid as they cook!.
Smoked Turkey Breast vs. Smoked Whole Turkey
You can absolutely, positively use my drumstick removal method before smoking the turkey. I’ve done it both with the drumsticks attached and detached and had good results both ways.
When detached, the drumsticks cook a little faster, so if they are cooked for the same length of time as the larger portion of the bird, they will be more “done” when the breast meat is almost done. This is exactly how I prefer my turkey. Choose accordingly.
I also do not recommend trussing the bird or otherwise tying the legs together. The dark meat cooks more slowly when the bird is trussed; it cooks at a slower rate than white meat.
Although it may not have the same aesthetic appeal as a trussed bird, eating a bird with its legs free is far safer!
You can also use a bone-in turkey breast to make smoked turkey breast. If you would really rather have just the white meat, you can still fill the cavity with all the goodies.