Smoked Turkey Breast - Boneless / Skinless
83 بار بازدید -
9 ماه پیش
-
Serves: 8 – 10 guests1
Serves: 8 – 10 guests
1 Turkey Breast, boneless/skinless (approx. 3 – 5 lbs. [1.3 – 2.3kg]
As Needed Caul Fat or bacon – this is optional
As Needed Joey’s Smokehouse Rub* recipe below in the notes
Brine:
8.5 oz. (241g) Kosher Salt
1 gallon (3.8 ltr.) Water or Vegetable Stock
6 oz. (170g) Honey
½ oz. (12g) Peppercorns
¼ oz. (6g) Red Chili Flakes
12 Bay Leaves
2 Oranges, juiced
2 oz. (57g) Garlic, crushed
2 oz. (57g) Shallot
10.2 oz (290g) Apple Cider Vinegar
½ oz. (15g) Savory, fresh or dry
½ oz. (15g) Parsley, fresh or dry
½ oz. (15g) Lovage, fresh or dry
Method:
1. In a large vessel or bucket add water and salt. Stir until salt is dissolved. Then add honey, peppercorns, chili flakes, bay leaves, orange, garlic, shallot, vinegar, savory, parsley and lovage. Stir well.
2. Gently add turkey breast / breasts. Be certain to keep the turkeys submerged. Use a weight if you need to. Place in cooler for desired time.
3. Remove from brine and rinse under cold water. Transfer to a sheet pan lined with wire rack. Then dry with towel and place in cooler for 2 hours minimum.
4. Optional: Lay caul fat out flat and spread it our large enough to wrap the entire turkey breast. Place the breast with the flesh side down and wrap. Be sure to tuck the ends of the caul fat under the breast. Trim any excess. Flip over with the flash side (presentation side) up. Place on sheet pan lined with parchment paper and repeat with remaining breasts.
5. Then season breasts with Joey’s Smokehouse Rub.
6. Have smoker set at 250°F (121°C) and load the smoker with the turkey breasts. Set thermometer to 157°F (69.4°C) and insert probe into the breast. Smoke / cook until desired temperature is reached. * See notes for internal temperature chart
7. Remove when desired temperature is reached. If serving, rest meat to 10 minutes before slicing. If storing, be sure to chill below 40°F (4.4°C) before vacuum sealing.
Notes:
• The brine recipe is for an shorter brine time (4-6 hours). Do not exceed 8 hours with this salt to water ratio. For a longer brine time, decrease salt to 6.5 oz. (181g) / gallon (3.8 ltr.) of liquid
• This brine recipe would be enough for 3 or 4 breasts
• Discard brine after use. NEVER reuse brine.
• If lovage or savory are not available rosemary and thyme are excellent substitutions
•. Joey’s Smokehouse Rub (2 cups ea. Kosher Salt, Brown Sugar & Chili Powder, 1 cup Black Pepper, ground, ½ cup ea. Cumin, Granulated Garlic, Granulated Onion, 2 Tbsp. ea. Cayenne & Hungarian Paprika, ground
• Keep turkey submerged in brine. Use a weight if necessary (for example: plates or zip lock filled with water)
• Lasts for 1 week under refrigeration, up to 1 year in freezer
• For Appendix A, USDA Time / Temperature Charts for Meat & Poultry (page 35 is the chart) https://www.fsis.usda.gov/sites/defau...
1 Turkey Breast, boneless/skinless (approx. 3 – 5 lbs. [1.3 – 2.3kg]
As Needed Caul Fat or bacon – this is optional
As Needed Joey’s Smokehouse Rub* recipe below in the notes
Brine:
8.5 oz. (241g) Kosher Salt
1 gallon (3.8 ltr.) Water or Vegetable Stock
6 oz. (170g) Honey
½ oz. (12g) Peppercorns
¼ oz. (6g) Red Chili Flakes
12 Bay Leaves
2 Oranges, juiced
2 oz. (57g) Garlic, crushed
2 oz. (57g) Shallot
10.2 oz (290g) Apple Cider Vinegar
½ oz. (15g) Savory, fresh or dry
½ oz. (15g) Parsley, fresh or dry
½ oz. (15g) Lovage, fresh or dry
Method:
1. In a large vessel or bucket add water and salt. Stir until salt is dissolved. Then add honey, peppercorns, chili flakes, bay leaves, orange, garlic, shallot, vinegar, savory, parsley and lovage. Stir well.
2. Gently add turkey breast / breasts. Be certain to keep the turkeys submerged. Use a weight if you need to. Place in cooler for desired time.
3. Remove from brine and rinse under cold water. Transfer to a sheet pan lined with wire rack. Then dry with towel and place in cooler for 2 hours minimum.
4. Optional: Lay caul fat out flat and spread it our large enough to wrap the entire turkey breast. Place the breast with the flesh side down and wrap. Be sure to tuck the ends of the caul fat under the breast. Trim any excess. Flip over with the flash side (presentation side) up. Place on sheet pan lined with parchment paper and repeat with remaining breasts.
5. Then season breasts with Joey’s Smokehouse Rub.
6. Have smoker set at 250°F (121°C) and load the smoker with the turkey breasts. Set thermometer to 157°F (69.4°C) and insert probe into the breast. Smoke / cook until desired temperature is reached. * See notes for internal temperature chart
7. Remove when desired temperature is reached. If serving, rest meat to 10 minutes before slicing. If storing, be sure to chill below 40°F (4.4°C) before vacuum sealing.
Notes:
• The brine recipe is for an shorter brine time (4-6 hours). Do not exceed 8 hours with this salt to water ratio. For a longer brine time, decrease salt to 6.5 oz. (181g) / gallon (3.8 ltr.) of liquid
• This brine recipe would be enough for 3 or 4 breasts
• Discard brine after use. NEVER reuse brine.
• If lovage or savory are not available rosemary and thyme are excellent substitutions
•. Joey’s Smokehouse Rub (2 cups ea. Kosher Salt, Brown Sugar & Chili Powder, 1 cup Black Pepper, ground, ½ cup ea. Cumin, Granulated Garlic, Granulated Onion, 2 Tbsp. ea. Cayenne & Hungarian Paprika, ground
• Keep turkey submerged in brine. Use a weight if necessary (for example: plates or zip lock filled with water)
• Lasts for 1 week under refrigeration, up to 1 year in freezer
• For Appendix A, USDA Time / Temperature Charts for Meat & Poultry (page 35 is the chart) https://www.fsis.usda.gov/sites/defau...
9 ماه پیش
در تاریخ 1402/09/04 منتشر شده
است.
83
بـار بازدید شده