Smoked grilled turkey breast is a great weekend meal and you don’t have to wait for Thanksgiving to make it. But if you are looking for a small easy holiday meal idea this can be your delicious meaty main course. For this recipe we are using a pellet smoker but you can definitely adapt this to cook on your stick burner or drum smoker.
Directions
For this recipe, we are making an injection and skipping a brine. You can always do a brine but we found that the injection is enough to keep this turkey breast very juicy. To prepare the injection, start with 4 cloves of garlic and give them a rough chop. Next add 1 – 2 sprigs of fresh thyme, sage, and rosemary. Next, add 1 teaspoon of Plowboys Yardbird BBQ rub. Finally, add 1 stick of salted butter. Cook this mixture on a medium heat for at least 10 minutes then allow it to cool down. Next, heavily coat all sides of the turkey breast with Plowboys Yardbird BBQ rub (or you can use the rub of your choice). It’s also a good idea to loosen up and pull back the skin around the neck area. After you do that, apply some rub directly to the exposed breast meat. Next use an injector to draw in the melted butter and inject it into various areas on the turkey breast. Use up all the butter leaving behind the garlic and herbs. Allow the turkey to rest on the counter for 20 minutes while you fire up the smoker.
For this cook, use pecan wood pellets and set the temp to 250 F. When the smoker reaches temperature, add the turkey breast to the smoker and insert temperature probes if you have them. The target temperature for the smoking phase will be between 150 F and 155 F. This should take around 3 to 5 hours depending on the weight of your turkey breast. When the temperatures are close to the target range, it’s time to fire up the grill. Let your grill warm up then set it to low 300 F – 350 F. Transfer the turkey breast to the grill and place it skin side down. Cook the turkey breast with the lid closed for 10 to 15 minutes minutes then flip it to skin side up. Continue cooking with the lid closed for another 10 to 20 minutes until the meat reaches 165 F in the thick areas of the breast. Pull the turkey from the grill and allow it to rest for at least 10 minutes before carving. Slice up and enjoy!
Turkey for me, turkey for you! Smoking a whole turkey on a pellet smoker is easier than you think! The key steps are brining the turkey to retain moisture, spatchcocking (or butterfly) the turkey to ensure all parts cook evenly, and never going over the finish temperature. Everything else such as seasonings, injections, and wood selections simply enhance the final product. Nobody wants to mess up an all important Thanksgiving meal or Christmas dinner. If you have never smoked turkey on your pellet smoker before, use this recipe with chicken (and cook to temp not time). If you are a seasoned pro with smoking chickens, you can easily step up to smoking turkey (which is basically a big chicken).
Directions Thawing
This recipe needs 2 days of preparation prior to the Thanksgiving day cook. Usually your turkey will be fully frozen and if so let it thaw out in the refrigerator for at least 48 hours.
Spatchcocking
When the turkey is thawed, remove it from the packaging and remove any giblets and pop up thermometers. Next, cut out the backbone using kitchen shears or a chef’s knife. Cut from the tail along the side of the backbone up to the neck. Repeat this step on the other side of the backbone and remove it completely. Following this, cut the breastbone in the center and now you can flatten out the turkey. This flattening of the bird is called spatchcocking and it will allow the breast and thigh meat to reach their finishing temperatures at the same time. And don’t throw way that backbone, it’s perfect for making gravy or turkey broth!
Brining
The next step is to brine the turkey for 24 hours. Place the turkey in an XL Ziploc bag or a brine bucket. Add the kosher salt, peppercorns, 4 sprigs of sage, thyme, and rosemary. Next pour in the 2 containers of apple juice and add water if needed until the turkey is submerged. Next seal the Ziploc bag while forcing out any air inside the bag. Use a zip tie or thick rubber band to collapse the empty top of the bag around the turkey (see video). Place the turkey back in the refrigerator for 24 hours.
Injecting
When the brine is complete, remove the turkey from the Ziploc bag. Create an injection mix by crushing and mincing 3 garlic cloves. Add this to a small sauce pan or cast iron skillet along with 2 sticks of butter. Next add a sprig of fresh sage, rosemary and thyme. Heat the injection at medium temperature until the butter is fully melted. Allow the mixture to simmer for 5 minutes then remove it from the heat to cool. Once cooled use your injection needle to pump the turkey up with all the injection liquid. Start your injections in the breast meat followed by the thigh meat then drumsticks and finally the wings. You should be able to leave behind the big chunks of garlic and herbs.
Seasoning
Next season both sides of the turkey with salt pepper garlic rub (spg) as a base. For this recipe we are using Killer Hogs AP Rub. Following this, apply a poultry BBQ rub such as Plowboys Yardbird. As an optional step, you can pull back the skin over the breast and thigh and apply seasoning directly to the meat. However for some, this may be too salty and if you eat the skin you will have plenty of flavor from that. When you are done seasoning, place the turkey on an extra large cooling rack (21 x 15), then place that on a foil covered baker’s big sheet.
Smoking
Turkey can be smoked at temperatures ranging from 225 F up to 325 F. However there are some food safety concerns when smoking a turkey larger than 15 pounds at 250 F or less. For this recipe we recommend smoking at 300 F which can help crisp up the skin. Use a wood such as pecan or hickory. When your smoker reaches temp, place the baking sheet with the turkey on it in the smoker. Your total cook time will vary depending on the total weight of the turkey and cooking temperature. So when cooking at 300 F you will need to allow for approximately 15 to 20 minutes per pound. While cooking you should baste the turkey every 45 minutes. If you placed your turkey on a large cooking rack and baking sheet, the juices should accumulate in the sheet. Use a baster to draw in the juices and coat the turkey skin all over. If your juices end up evaporating, you can brush melted butter on the skin. Continue this cooking process until the approximate cooking time is reached. At that point, check the temperature in the thickest part of the breast meat and you want to see at least 160 F. Check the thighs and you should be at around 170 F. Take several readings at different locations of the meat and your lowest reading is the one to go with. When the turkey reaches temp, remove it from the smoker and cover it with aluminum foil. While the turkey is covered there will be some carryover cooking bringing the temps from 160 F up to at least 165 F which is the safe recommended temperature. Let the turkey rest for at least 15 minutes before carving.
Are you ready for Saint Patrick’s Day? Well it’s still a few months away, but you can celebrate any time with this Guinness beef stew recipe. This is not exactly a traditional recipe, and that is not the point here. But you will find the Jameson whiskey marinated beef to pair very well with the Guinness stew flavor. It’s so good that you will want to make it any time of the year.
Directions
First place the beef chuck roast in a 1 gallon zip seal bag. Add 1 shot of jameson or other Irish whiskey. Add 1/4 cup of soy sauce, then ¼ cup of worcestershire sauce. Finally add 1 minced garlic clove then seal the bag. Mix everything together well and refrigerate overnight or at least 24 hours.
The next day, start out with dicing the onion and setting it aside in a bowl. Mince the garlic cloves and add with the onion. Chop the celery and carrots, then place them in another bowl. Next, dice the potatoes and set them aside. Wash the sliced mushrooms in a colander and allow them to dry.
Next, it’s time to make bacon bits. Slice the bacon into small bits, then fry it on medium heat in a large pot or dutch oven. Cook for about 10 minutes or until the bacon is brown and the grease is foamy. At this point, remove the bacon with a slotted spoon and allow it to dry on paper towels leaving the grease in the pot.
While the bacon is cooking, cut the beef chuck into small cubes. Remove any fat from the meat and throw it away. Season the beef chunks on all sides with salt and pepper, then lightly coat with all purpose flour.
After removing the cooked bacon, add just enough beef cubes to cover the bottom of the pot or dutch oven. Continue cooking on medium heat and brown the beef on all sides. Once browned, remove the beef and set aside. Continue in batches until all beef is browned. Next add the mushrooms and allow to cook for 5 minutes. Next add the onions and garlic and cook for 10 minutes. Add the remaining vegetables and cook for another 5 minutes. Stir the vegetables occasionally while cooking. Add the bottle of Guinness and increase the heat to medium high. Allow it to reach a boil while stirring and scraping up any bits on the bottom of the pot. Add the tomato paste and stir until it dissolves. Add a beef bullion cube and stir for 1 – 2 minutes until it dissolves. Add the bacon and beef and continue to boil for 5 minutes. Next, reduce the heat to low, cover and simmer for at least 2 hours. After 2 hours, you can thicken up the stew liquid by adding 1 teaspoon of cornstarch and stir until blended. Add another teaspoon if needed.
This is probably the most decadent and delicious mashed potato recipe you will ever try! Why not take your Easter or Thanksgiving meal to the over the top level with this simple and flavorful mashed potato recipe.
Directions
First, place 6 slices of bacon in a frying pan and cook at a medium heat. Next, peel and dice all the potatoes, making sure the are all relatively the same size. Place the chopped potatoes in a large saucepan or dutch oven, add 1 tablespoon of salt, then cover them with water. Bring the potatoes to a boil over medium-high heat and then reduce the heat to maintain a rolling boil. Cook the potatoes 15 to 25 minutes until they fall apart when poked with a fork. When the bacon is cooked, move the slices to paper towels and allow them to dry and cool. Next, chop the garlic and green onions and add them to a small frying pan along with 4 tablespoons of butter. Fry up the onions and garlic on a medium heat until they are slightly browned. At this point, remove the pan from the burner and set aside to cool. Next, chop all the bacon into small bits and set aside. When the potatoes are finished cooking, remove them from the heat and drain off the water. Combine the potatoes, butter garlic onion mixture, sour cream, cream cheese, half n half, rosemary and paprika into a mixing bowl. Run the mixer on medium until potatoes are smooth and fluffy. While mixing, drop in about ⅓ of the chopped bacon, onions, and shredded cheese. Salt and pepper to taste. After mixing for a few minutes, transfer the potatoes to a un-greased (or grease it if you must) casserole dish or a 9 x 13 dish. Top with the remaining bacon, shredded cheese, and green onions. Bake at 350 for 15-20 minutes or until cheese is nice and melted.
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