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. I thought ‘What is that giant chicken?!’ And I wasn’t a great fan: it was a little too dry and too bland to my taste.
二十年后，我得到了土耳其和许多感恩节的饭菜。当我喜欢庆祝活动时，我从来没有渴望自己做鸟。到现在。这个Smoked Miso Butter Turkey Breast改变了一切。它的风味浓郁，湿润，非常容易！
It is our first family Thanksgiving turkey recipe, and I believe it will be our go-to Thanksgiving turkey recipe for many years to come. I hope you and your family will enjoy the recipe too.
Why Smoking Turkey Breast?
我有土耳其烤和油炸火鸡past Thanksgivings. However, there are always several challengesin preparing the perfect bird.
- The turkey meat ends up too dry.
- It’s way too much food for a small family, even with a petite turkey.
- The prep time takes too long.
- 使用火鸡油炸锅有很多风险。
- The monstrous clean-up afterward.
烟熏火鸡乳房的想法的灵感来自Joc先生最近前往奥斯丁和在富兰克林的烧烤中进食的启发，那里提供的一种肉是熏制的火鸡。我们得到了Franklin Barbecue cookbookand gave the recipe a try and loved it.
该食谱使用4磅的火鸡乳房，比重10磅以上的整个火鸡小得多。由此产生的火鸡乳房多汁又美味，准备非常容易（我们简直不敢相信！）。
So we both worked on a few recipes that incorporated Japanese flavors and decidedly agreed that miso butter was the best. The combination elevates the meat with a creamy, umami and surprising flavor.
If you’re interested in smoking, here is the equipment that we use:
- Traeger Pellet Smoker（又名JOC先生的新玩具） - 请在帖子结尾阅读常见问题解答。
- 烧烤木颗粒
- 肉类探测
3 Important Tips to Make Juicy Smoked Turkey
1.购买适当尺寸的火鸡乳房（4磅singlebreast).
我们已经购买了不同尺寸的火鸡乳房，发现单个火鸡乳房（无骨头）的4磅最适合吸烟。如果火鸡乳房太小，干擦的味道就会变得太强壮，使肉更重要。较小的乳房也太快了，并且不会吸收那么多的烟雾味。
2. Use double heavy-duty foil and wrap.
After smoking, wrap tightly in heavy-duty foil so none of the juice escapes. During the last part of cooking, the wrapped turkey absorbs all the buttery goodness of miso mixture as well as its own natural juices.
3. Use a meat thermometer.
Turkey will become tough and dry if overcooked. As soon as it reaches 160 degrees Fahrenheit, you have to remove from heat and let the meat cool down while still wrapped. A meat thermometer is your best friend in this recipe!
最好是，在送达之前，土耳其的时间准备15分钟。当您的朋友和家人享受一片温暖，多汁和多汁的火鸡时，他们会爱您。
Turkey Dry Rubs + Miso Butter Sauce
Who would have thought that cooking turkey can be so easy! There is no brining or any special marinade process involved. Simply mix the dry rub and sprinkle generously over the turkey right before smoking.
Many markets carry turkey breasts with skin on, so we usually ask the butcher to remove the skin and bones for us. It’s less work when you start prepping at home. All we do is trim some excess fat and tissue before sprinkling on the dry rub.
We then add miso and soy sauce during the last 30 minutes of cooking. Turkey meat absorbs the gentle umami from miso and soy sauce, giving it a tasty finish.
I usedmy all-time favorite miso from Hikari Miso®, Kodawattemasu, for this recipe. You can use any miso you have in your refrigerator whether it’s white or red miso. It adds a robust and umami-packed complexity to the final taste.
味噌Butter Gravy
当我经常制作不同种类的自制roux时，使日本咖喱，白炖肉和通心粉等等，使肉汁非常容易。制作肉汁时，您必须记住两个重要的技巧。
- Give enough time for the flour to cook so the gravy won’t have a raw flour taste.
- Gradually add the broth into the roux to avoid making lumps.
If you are careful with the above 2 tips and follow my steps, you will have nice lump-free roux and gravy!
For this recipe, I added a tiny bit of miso and soy sauce to enhance the flavors in the sauce. If you want some Japanese spin in your ordinary gravy, give it a try this Thanksgiving!
关于颗粒吸烟者的常见问题解答
We haven’t owned ourTraeger Pellet Smokerfor very long but have been using consistently since we purchased it. In case you are interested in getting a pellet smoker, here are some FAQs that will hopefully address any questions you have.
How does a pellet smoker work?
It’s very easy, simply feed wood pellets in the feeder and set the temperature you want to cook at. The feeder will control the temperature and feed the appropriate amount of pellets. All you need to do is refill the feeder when it’s low.
Do you recommend Traeger?
We don’t have a preferred brand but our friend had recommended it. Costco in the US was running a Traeger promo in the warehouses so they were a really good deal. We purchased our junior size Traeger smoker at Costco for around $400. So far we haven’t had any issues with it.
我应该得到什么尺寸的traeger？
这个depends on how many people you usually feed. Our junior size one can almost smoke 2 of anything at the same time, ribs, tri-tip, turkey breast, or steak. However, it does not leave much room to grill veggies and other side dishes. If we had the chance to pick again we would select the next size up.
我可以使用其他木材颗粒吗？
Yes, you can use wood pellets from other brands. We like the Lumberjack brand vs. Traeger’s for the smell and taste.
Is it easy to clean up?
是的！使用一次性衬里，清理非常容易。由于它不像烧烤烧烤炉那样热，因此食物不会被燃烧或粘在炉排上。
What kind of wood should I buy?
There are recommended types of wood for various types of protein but we find that the combination of cherry, hickory, and oak work with most meat. We buy the premixed pack so we don’t have to do it ourselves.
How does a smoker compare to a BBQ grill?
A smoker doesn’t sear as well as a BBQ grill since it cooks with indirect heat. We would not recommend doing steak on the smoker but any other meat would work. On the other hand, it’s fantastic for cooking chicken evenly without worrying about the skin getting burnt and the meat is still raw.
让我们知道您是否在下面的评论中还有其他问题。
The truest critics we have for the turkey are our children, and they simply love the smoked turkey. Besides complaining that it was too spicy when we tested with the smaller turkey breasts, they give this recipe two thumbs up.
If you are planning for a Thanksgiving get-together with just a few friends and do not want to deal with a whole turkey, give this smoked turkey breast a try. It is the perfect Thanksgiving turkey recipe for smaller gatherings and no-fuss cooks. If you don’t have a smoker, don’t worry, you can still use the recipe to cook the turkey with an oven. There won’t be any smoky finish, but you’d still get a delicious turkey! Serve it withorange ginger cranberry sauceon the side.
Looking for other Traeger recipes? Don’t miss the very popularbaby back ribsandreverse sear steaks.
Japanese Ingredient Substitution:If you want to look for substitutes for Japanese condiments and ingredients,click here.
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Smoked Miso Butter Turkey Breast
荷兰国际集团(Ing)redients
- 14-poundboneless, skinless turkey breast(4 lb, 1.8 kg; nonsolution; you can ask the butcher to remove the skin and bone for you)
Turkey Rub
- 1汤匙kosher/sea salt (I use Diamond Crystal; use half for table salt)(the ratio is 2 parts black pepper to 1 part salt).
- 2 ½汤匙16进土黑胡椒粉
- 1tsppaprika powder
- 1tspgarlic powder
- 1tsponion powder
For Gravy (Yields 1 ½ cup)
- 2汤匙unsalted butter
- ¼cupall-purpose flour (plain flour)
- 2cupschicken stock/broth
- ½tsp酱油(to taste)
- ½tspmiso(to taste)
- ¼tspkosher/sea salt (I use Diamond Crystal; use half for table salt)（品尝；可选，我不需要使用它）
Instructions
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Gather all the ingredients. You will also needheavy-dutyaluminum foiland肉类探测. If your turkey breast has the skin and bone attached, remove them carefully. I asked the butcher to remove them for me. My turkey breast was 5 pounds with skin and bone, and 4 pounds after removing them.
Start the fire:
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Preheat the smoker to265°F. The smoker temperature will range between 250 – 285 while it’s cooking but that’s fine. If it gets too hot just open the lid for a bit for it to cool down. You don’t want it too hot since the turkey will become dry.
Prepare the turkey & rub:
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In a small bowl, add all the turkey rub ingredients.
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混合在一起，sc到MaracaSifter. I LOVE this little tool from Uchicook, which allows me to sprinkle evenly.
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Apply the rub evenly on the turkey breast.
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Make sure to sprinkle on the sides and the tender area (if it’s separated).
煮火鸡：
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Place the turkey,skin side up在吸烟者中（以前有皮肤的侧面）。固定肉探头并煮至金黄色，或者当肉类探测says 140ºF (60ºC)（通常大约2个小时）。
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同时，味o黄油酱. Combine the melted butter, miso, and soy sauce in a small bowl.
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当肉探头说140ºF(60ºC),删除turkey from the smoker and place it on two layers of heavy-duty aluminum foil, dull side out. Place the turkey on the foil towards the edge away from you so you’ll have enough room to completely wrap it up later.
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Drizzle all the Miso Butter Sauce on top of the turkey and stick the meat probe into the thickest part of the meat.
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Wrap tightly in the aluminum foil.
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很好地密封边缘。火鸡会用果汁和味o黄油酱做饭，所以不要让液体逸出。
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Return the turkey to the cooker, this time with theskin side down. It should look like a boat on the grate.
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Continue cooking until theinternal temperature reaches 160°F (71ºC), about 1 hour. Do not overcook.
Let rest and serve:
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Let the turkey wrapped in foil and rest until the internal temperature drops to 140°F (60ºC) for about 30 minutes. Open the foil carefully, making sure you don't spill the juices.
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Slice turkey based on your thickness preference against the grain. Keep the cooking liquid for making the gravy.
Make the Miso Butter Gravy:
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Gather all the ingredients for the gravy. This smoked turkey breast is pretty clean, and there's not much stuff, so it’s not required to strain the drippings.
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将黄油加入煎锅或中火锅中，使其完全融化。将面粉加入锅中。
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Using a spatula or whisk, combine the flour and butter together and cook until you form a roux, a thick gloppy paste, about 2-3 minutes. Then gradually add chicken broth and mix to combine. DO NOT pour the whole broth. Add roughly ¼ cup at a time and make sure the mixture is homogenous before you add more broth.
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You can add more broth for a thinner gravy or let the gravy cook a few minutes for a thick gravy.
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Pour in the drippings and mix to combine with the roux.
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品尝您的肉汁。如果愿意，可以添加一些酱油，味o和盐。我在肉汁中加了一点酱油和味o。请记住，这取决于您的鸡肉汤和滴头（可能已经咸了），因此在季节之前始终品尝自己的肉汁。
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Turn the heat to medium-high and bring the liquid to a boil while still stirring. Once the liquid reaches a boil, reduce the heat to medium and stir occasionally until the gravy is as thick as you'd like it. Once the gravy is thick, serve it immediately or keep it over very low heat until you are ready to serve. If the gravy develops a thin film on the top, just give it a quick mix.
To Store:
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Gravy can be kept refrigerated for up to a week or frozen for up to 3 months. Reheat gently over low heat while whisking occasionally.
