These easy and quick ideas are proof that the sky's the limit with smoked turkey breast. From soups and casseroles, to sandwiches and ramen, here are 14 of the best leftover turkey recipes for you to try this year This variation of a classic quiche recipe combines smoked turkey breast with Swiss cheese, eggs and cream. Serve with fresh fruit and homemade sweet rolls for a hearty start to the day. The recipe comes from a Minnesota bed and breakfast. 15 of 2
Rub an herb paste under the skin of a turkey breast and roast it for the perfect entree. Then mashed potatoes, made super easy with the new Ore-Ida Steam n' Mash Potatoes and dressed up with sour cream and herbs, and a two-ingredient cheesy broccoli side dish is added for wonderful complements to the turkey I think you'll find that ham dinner sides will also go well with smoked turkey. A standard cole slaw with some dried cranberries and walnuts mixed in would be a tasty salad to serve. Also, keep in mind that on holidays family/guests tend to miss their favorite 'traditional' dishes if they aren't served We are going to go with cornbread in the smoker, smoked mac and cheese, roasted vegetables with brussel sprouts and butternut squash, and hasselback potato gratin. For us this will be a Thanksgiving meal like no other . any ideas for a good side? i've got onions, celery, carrots, peppers (yellow and habanero) and a basic pantry... Want to stay up to date with this post? Sign Up Now â€ Side dish for home-smoked turkey My sister is smoking a turkey and is also providing a watermelon salad. I'm looking for a side dish (either hot or cold) that would complement this meal
No matter how you prepare it roast turkey is a versatile main that suits many sides. Mashed potatoes with stuffing or dressing are both classics. Sweet potato casserole topped with toasted marshmallows is an American favorite. For something new try a celery root puree, stuffed squash or mushroom pilaf When the internal temp hits 145 adjust the temperature of your smoker up to 375 and continue cooking until the turkey breast hits 160. Remove the smoked turkey breast from your smoker and let it rest for about 15 minutes before slicing. Hands down the best turkey I've ever had, and the total cost of the meal was about $10
SMOKEHOUSE TURKEY AND RICE SOUP 1 smoked turkey carcass 1 teaspoon garlic powder 1 teaspoon ground cumin 1 bell pepper, chopped 1 onion, chopped 1 carrot, chopped 1 large potato, skinned and cubed.. Smoked turkey is a Food Network fan favorite. Check out the best in smoked turkey recipes and get cooking
Read the Sides with smoked turkey discussion from the Chowhound Home Cooking, Turkey food community. Join the discussion today Smoked Turkey Breast is one of the best ways to prepare turkey. This easy poultry recipe keeps the meat tender and juicy, and it is perfect for sandwiches, salads, or even to cut up and put into soup How To Make Smoked Turkey Breast. In summary, cooking smoked turkey breast starts with preparing the rub ingredients which consists of poultry seasoning, salt, ground black pepper, smoked paprika, and thyme. Season turkey breast with the spice rub and place in the smoker How to Serve Smoked Turkey Breast. At 160 degrees Fahrenheit, remove your smoked turkey breast. Tent it in foil (just throw some foil over it) and allow it rest for about 15-20 minutes. This will let the juices redistribute and bring the turkey to a temperature approximately 165 degrees Fahrenheit Place turkey breast in 350Â° oven and heat until warm. 3/4 - 1.5 hours. Check temperature with a meat thermometer. The temperature should be 140Â° F. Serve Cold: Remove turkey breast from the wrapper. Let meat stand at room temperature 15 minutes to take off the chill. Carve turkey breast and serve immediately
Smoke until turkey registers 155 to 161 degrees F (68 degrees C to 71 degrees C). Wrap turkey breast in heavy-duty aluminum foil, then wrap in several layers of thick towels, and allow to rest for about 45 minutes. The residual heat will finish cooking the turkey breast to a safe temperature of 165 degrees F (74 degrees F) A turkey breast should be smoked until it reaches 155-165Â°F. The cooking times to get to this internal temperature will vary based on the size of the turkey. After making this recipe several times with different size turkey breasts, I found that you will need to cook the turkey for approximately 45 minutes per pound of turkey to reach the. A typical whole breast will feed 6-8 people with all white meat, which most people prefer. Also it only takes around 3 to 3Â½ hours to smoke a bone in turkey breast, nearly half the time of a full sized turkey. What kind of turkey breast to buy. For this smoked turkey breast recipe I recommend using a bone-in cut
A powerful, okay Chardonnay from Napa Valley has strong toasty vanilla notes that complement the flavors of a roasted or smoked turkey. Chablis from Burgundy, France has a crisp, lean flavor profile that goes especially well with turkey breast and dishes such as turkey tetrazzini or other creamy turkey dishes Smoked Turkey Breast is a delicious turkey recipe that's perfect for the holidays, yet small enough for dinner or a small cook out. Tender, juicy turkey that has a delicious rub on it. This turkey breast is smoked on your electric smoker for the ultimate smoked flavor turkey breast, diced tomato, mini fillo shells, bacon bits, fresh parsley and 1 more. Skinny Loaded Nachos with Turkey, Beans and Cheese Skinnytaste. garlic powder, bean dip, light sour cream, turkey breast, pepper and 6 more. Grilled Turkey Cheddar Guacamole The Mama Maven Nevertheless, the American Turkey can be still a somewhat distinct species by the guinea fowl, though the name remained. Some common breeds of Turkey are: Narragansett, Bronze, White Holland, along with Bourbon Red. Linked to Side Dishes To Go With Smoked Turkey, The Turkey is a bird which is used in many delicacies. It is a North American bird.
Place the turkey in a shallow pan and heat for 3/4 - 1 hour in a 325 degree oven. The Smoked Turkey Breast may be heated the same way for only 20 minutes. The Smoked Turkeys, like all of our other smoked meats, have the best flavor when they are served at room temperature. Each breast is 2-2.5 lbs. Weight may vary 8 oz Using an instant read thermometer, the turkey will be done when the internal temperature reaches at least 165 in the thickest part of the breast. The dark meat will be a higher temperature and that is ok. Let the turkey rest ~15 minutes depending on size. Carve and serve Pop the turkey breast on for 2.5 hours - temp check at 160 degrees; Let rest for 15-20 minutes ; EAT! Just a note too about smoked turkey - it may appear a little pink - but it's because you've smoked it! As long as it temps to 160-165 when you eat - you're good
A smoked turkey is a beautiful thing, especially when it just comes already prepared and you don't have to do any work. The flavors are rich and somewhat sweet. You'll need a stronger wine to hold up to a smoked turkey. Red RhÃ´ne Blend Expect to spend: $15-25 Whether you're considering smoking your Thanksgiving Turkey or simply looking for a new way to present your fowl to a table full of hungry family members and loved ones, smoked turkey breast is only a few easy steps away. With only a handful of autumnal ingredients â€” apple cider and fresh thyme and rosemary sprigs to name a few â€” the recipe requires a mere 20 minutes of hands-on time.
Marinated Smoked Turkey Breast is all the goodness of a whole bird scaled down to a non-holiday portion. Perfect for a weeknight cookout or a perfect weekday dinner option. This is a delicious, tender and juicy recipe that you will cook again and again If you really want to impress your guests, you can also serve it with jams or jellies. Yum! Classic Southern food. 5. Biscuits. It doesn't get much better than fluffy homemade biscuits. Especially when they're served up with BBQ chicken, beans, and all the fixings. Spread some butter on top and you've got classic comfort food that is sure. Smoked turkey breast has become a favorite meal for my family. If you've ever struggled to keep turkey moist and flavorful this is a sure fire way to wow everyone at the dinner table. I'll also show you how to make an easy rub to complement the succulent and flavor-packed turkey breast, and a beautiful glaze to finish it off with
We have a smoker, so instead of purchasing a smoked turkey leg we buy an uncooked turkey drum or thigh, and then smoke it ourselves. Then use that smoked turkey piece to make the ultimate smoked turkey gravy! Smoke Turkey Drum or Thigh: Start by smoking your turkey pieces Turkey Basics. Before we jump in to making this smoked turkey, I want to cover a few of the basics:. A frozen turkey will need thaw 24 hours per every 5 pounds.; Turkey will need to smoke for 25-30 minutes per pound.; Safe internal temperature for a turkey is 165 degrees F in the breast.; So let's assume you are going to roast a 6.5 pound turkey that is frozen when you purchase it and you. Smoke turkey, maintaining temperature inside grill between 225Â° and 250Â°, for 6 to 7 hours or until a meat thermometer inserted in thickest portion of turkey thigh registers 165Â° to 170Â°. Peel back foil from turkey during last 1 to 1 1/2 hours of cooking time Smoked turkey breast is quicker to cook than a full turkey and great for meals year-round! Smoked turkey breast is a great idea for your smaller holiday gatherings. It's an underrated meat the rest of the year. Not sure why because it tastes so dang good! With a simple blend of rub and smoke, these smoked turkey breasts cook a lot faster than.
Smoked Turkey Learn how to smoke a whole turkey. Barbecued or Grilled Whole Turkey This is a very easy and efficient way to cook your holiday turkey. No mess in your oven or the kitchen. A whole turkey may be prepared on either a gas grill or a charcoal grill. Your turkey will be crisp outside and juicy inside. Cajun Fried Turkey Place the turkey in the smoker (I like to do it breast side down so the juices run down into it) and shut the door. Our smoker recommends smoking poultry for 20 to 30 minutes per pound, so I smoked this turkey for about 3 1/2 hours. Read the suggestions on your smoker and according to your turkey size, adjust the cook time To make the turkey: In a small bowl, mix together brown sugar, salt, and paprika. Season turkey liberally all over with the seasoning mixture. Wrap turkey tightly in plastic wrap and place in refrigerator for 8 to 24 hours. Fire up a smoker or grill to 225Â°F, adding chunks of smoking wood when at temperature How to Reheat a Hickory Smoked Turkey. Our Hickory-Smoked Turkeys are fully cooked, ready to heat and serve. Here's how I recommend reheating: Preheat oven to 300Â°F. Remove turkey from the package. Place turkey, breast side up, on flat rack in shallow roasting pan 2 to 2Â½ inches deep. Cover pan with foil
Smoked Turkey Breast is a great way to bring the delicious flavors of Thanksgiving or any holiday recipe to a smaller crowd. This turkey breast is marinated overnight in a citrus brine giving it loads of flavor and juicy textures Place the turkey breast upside down on the butter and wrap in foil. Insert a temperature probe into the turkey breast and return it to the recteq. Continue cooking until internal temperature reaches 160Â°F. Remove, allow turkey breast to sit for 15 minutes, slice, and serve Step 3: Serve. Let the meat cool for 15 minutes, then carve and serve the turkey or debone it for pulled turkey. The meat is delicious served hot or cold. We love cured, smoked turkey on sandwiches, lettuce salads, scrambled eggs, and with our holiday celebrations
Alternatively, use the reserved turkey neck to make a gravy with bourbon, apple, apple cider and onion; that recipe is included in Chowhound's smoked turkey recipe. 10 Thanksgiving mistakes you. Spice Rub the Turkey Breast: In a small bowl, mix the paprika, coriander, cumin, black pepper, mustard powder and salt. Rub 1 tablespoon of the spices in the big cavity. Work the skin loose from the breast, being careful not to tear it, and rub 1 tablespoon of spices directly on the breast meat, under the skin Savory Herb Rubbed and Aromatic Stuffed Smoked Turkey Recipe. I have tweaked my traditional smoked turkey recipe to include some fruits and vegetables in the cavity. This is what I do when roasting in the oven. It accomplishes 2 things. It prevents the bird from shrinking by collapsing inward a bit. It also imparts a lot more flavor and moisture
. Remove the turkey breast from the smoker and transfer it to a carving board. Allow the turkey breast to rest tented with foil for at least 10 to 15 minutes before slicing. Print Pin Rate this Recipe. No ratings yet Our Honey Baked Turkey Breast (2.5 lbs.) serves 6-8 and is available in the following flavors: The classic Oven-Roasted is already cooked, sliced and a bit sweet then hand crafted with our signature HoneyBaked glaze. The subtle aroma featured in our Smoked Turkey Breast is only enhanced by the hand-finished sweet and crunchy glaze Get out the crackers and enjoy them with this delightful Smoked Gouda and Turkey Dip. This marvelously melt-y dip recipe makes an amazing no-gluten appetizer that's highly recommended by us. Low-carb and done in under 15 minutes Serve something succulent this season! Our all-natural, boneless Post Oak Smoked Turkey Breast makes an excellent main course. Simply heat and eat for a hassle-free, home-cooked celebration. And, you can share a meal with family that won't be home for the holidays - just like Santa, we ship nationwide
bone-in, skin-on turkey breast, room temperature. 2 tbsp. packed light brown sugar. 1 tbsp. chili powder. 1 tbsp. smoked paprika. 1 tsp. garlic powder. Kosher salt. Freshly ground black pepper. 1/2 c Rub the turkey breast heavily with rub. Wrap in plastic wrap and let the flavors mingle in the fridge over night. Soak chips and prep smoker according to manufacturers directions for a heat of 225 degrees F Everyone loves a hearty, lavish homestyle dinner - and now you have the turkey roast to help you serve it in a fraction of the usual time. You can taste the quality in every bite of our all natural*, whole-muscle, double-lobe turkey breast, yet we've made it easy to bring to your table
To prepare turkey, combine first 8 ingredients in a large bowl; add turkey, turning to coat. Marinate at room temperature 20 minutes. Remove turkey from marinade; discard marinade. Preheat your grill on high. Coat the grill with cooking spray, and place the tenderloins on the grill rack Honeysuckle White Hickory Smoked Turkey Breast is a delicious break from the ordinary. The breast is smoked to perfection for a distinctive hickory flavor your family will savor. It's pre-cooked and ready to heat and serve. Price on the site reflects the maximum weight of this item. You will be charged only for the amount received Side dishes to serve with smoked turkey: Garlic Mashed Potatoes are a staple with turkey dinners and they are so simple to make with a delicious garlic butter.; Cranberry Salad is a family favorite loaded with cranberries, apples, pineapple and pomegranate for a festive side dish that pairs so well with smoked turkey.; Southern Cornbread Dressing or the classic Chicken and Dressing is a must.
Smoked wild turkey breast with bourbon, brown sugar & butter glaze is delicious. Use it in a variety of dishes, including salads and sandwiches or in the hearty pasta with cream sauce meal here. The smokiness of the dish gives it a carbonara-style nuance. Another Cooking with Colton video by the Outdoors Rambler 4. Slice thin slices of turkey and accompany with the sauteed vegetables. Tips: The ready-to-eat turkey breast can be sliced and served cold with a green salad or Salad Waldorf. Good served with: Potatoes Anna and strawberry pie for dessert Place turkey breast on grill above drip pan. Poultry is done at 165 degrees. Remove from grill at 160 degrees, (it will finish cooking after removing from grill. You do not want to overcook your poultry). Allow to sit ten minutes, slice and serve as main dish, for sandwiches, a protein for salads. Enjoy The book calls for a whole turkey breast but I am using a Honeysuckle White Turkey Breast Roast, which is about 1/2 of a turkey breast. Perfect for serving 4 people. Since I am using a smaller cut, I reduced the rubs and glazes proportionately. Smoked Turkey Breast Roast with Honey Maple Glaze reprinted with permission from Big Bob Gibson's BBQ. Add the turkey to the smoker and cook for 1-1.5 hours spritzing with beer every 20 minutes. Once the turkey hits 115F, pull it off. Grab a 2 ft piece of aluminum foil and place 2 tbsp of butter on it
Serve on toasted buns with blue cheese dressing. 3. Grilled Turkey Breast Skewers. Cut a skinless turkey breast into 1 1/2-inch cubes. Marinate, refrigerated, in your favorite balsamic vinaigrette for 2 to 4 hours. Thread on flat skewers. Thread vegetables on separate skewers, such as onion wedges, red bell peppers (or mini peppers), mushrooms. The next thing you are going to do is to place the smoked turkey in the pan. Make sure that its breast is placed against the bottom of the pan. Covering the turkey with an aluminum foil is optional. You can still preserve the moisture of the meat without it. But some prefer to use this to guarantee that tenderness of the turkey What Internal Temperatures Does a Smoked Turkey Need to Be? When cooking a turkey I always go to 165 degrees in the deepest part of the breast without touching any bones. However, already cooked smokey turkey doesn't need to get to 165. It just needs to get to the point of being out of the so-called danger zone
A smoked turkey can provide a large and delicious meal to feed many people. As a result of the big portions of meat that a turkey produces, there are often leftovers. Turkey meat typically should be eaten within three days of cooking. Smoked turkey meat, however, just like nonsmoked turkey, can be kept frozen for as long as 6 months Place the Smoked Turkey Tails in a large roasting pan. Stir the Garlic Powder, Onion Powder and Thyme into the sauce, and pour it over the Turkey Tails. Cover Pot with Lid or Aluminum Foil and let cook for 2 1/2 hours. Uncover and stir Smoked Turkey Tails. Replace cover and let cook for another hour Step 9: Carve and Serve. With the smoked turkey sitting breast side up, remove the legs, thighs, and wings then cut close to the bone down the center of the breast bone to remove the breast meat in one large piece from each side. With the breast removed, it can be sliced into pieces about Â¼ to Â½ inch thick How to roast the turkey breast: Preheat the oven to 425 degrees Fahrenheit. Add a roasting pan to the bottom of a 9 x 13 baking pan. Scatter orange and onion wedges over the roasting pan. Sprinkle the oranges with thyme. Remove the turkey breast from the brine. Rinse the turkey breast with cool water. Pat the turkey breast down with a paper.
To serve warm, pre-heat oven to 250Â°F. Remove turkey from plastic and wrap in aluminum foil to retain juiciness. Place turkey breast up in a shallow pan. Heat 8-10 minutes per pound. This turkey is already fully cooked, do not over heat! Note: Your smoked turkey will have a pink hue, a normal result of the curing and smoking process Smoked Wild Turkey Ingredients: Brine: 2 pounds turkey breast and deboned thigh, tied with skin on ( if you don't have skin, you could wrap in bacon) 1 cup brown sugar 1/4 cup salt 2 tbsp cracked pepper 4 cups cold water Bbq Rub: 2 tbsp Garlic powder. 2 tbsp Onions, drie When cooker reaches 250Â°, place turkey breast on grill away from heat and cook for 2Â½ hours. Meanwhile, melt butter in a small saucepan and stir in maple syrup and honey
Brine the turkey. Make the brine by adding 2 cups of boiling water in a large container with the salt, sugar and peppercorns. Stir to dissolve completely, then add a combination of 6 cups of cold water and ice. Place the turkey breast in the brine and refrigerate for 8 hours. Remove the turkey from the brine, rinse and pat dry with paper towels The easiest smoked turkey breast recipe for the holidays or a get-together with friends! Tender, juicy turkey breast is smoked over oak, cherry, and hickory and finished in mouth-watering miso butter. My first Thanksgiving was with my host family when I came over to the US to study. It was my first time eating turkey Smoked turkey breast goes great with other foods traditional to Thanksgiving, so try serving your turkey breast with mashed potatoes and lots of greens. If you've mixed in apple cider or vinegar with your brine, serving with a glass of cider will help tie the meal together A bone-in turkey breast consists of both breast portions, along with the skin, ribs, and part of the backbone, weighing 4-5 pounds and as large as 8 pounds. You will commonly find bone-in turkey breasts at the supermarket throughout the year, usually packaged as shown in the photo below Preheat: Preheat smoker to 215 degrees.; Remove: Remove turkey breast from packaging; remove any giblets or gravy pack.; Dry: Place turkey breast on large plate and pat dry with a clean paper towel.; Herbed Butter: Combine butter and ground sage in a small bowl.Rub Herbed Sage Butter all over the turkey breast, both sides, in every nook and cranny. Season: Season generously with salt and pepper