You can use water or other liquids like water, apple juice, or even beer. Ta-dah. And so simple to make too! I really liked the chunks of garlic as I ate my turkey bites. If you made your own brine, you will have to cool down the brining mixture. I’m told to cook with plastic on. You can even make the brining liquid with just salt and water. Yes, I have Instant Pot turkey breast recipe. Season as per recipe. You might think that brining does not make sense because you will be drying out the bird later. HOWEVER, my hubby came home with a boneless turkey breast sooooo…I made this recipe (using the fresh thyme I had on hand) and WOW!!! Thanks for the tip. Thanks so much for a timely post ! ​The USDA recommends poultry to be cooked to an internal temperature of 165 degrees F. Most experts recommend cooking the dark meat, like the thighs, drumsticks, and wings for longer, to an internal temperature of 175 degrees F. If you want your turkey breast to perfectly hit 165 degrees F, pull it out when it reaches 160 degrees F and it will raise the additional five degrees as it rests. So happy to hear, Nancy! Now I am going to try it and make a Thanksgiving dinner for myself since my health doesn’t allow me to go where I was invited. By the way, I’m not a young newlywed. I’m so glad you enjoyed it! Leftovers would make wonderful sandwiches! I am part Italian in heart – food, music and people are my faves. The oil and the rub mix will form a paste. You are the 2nd person that is asking. When my husband came in the door, he wanted to know who I got to come in and cook. Join today and start saving your favorite recipes, Our “happiness” software deletes rude comments without publishing, so we can keep on happily cooking delicious recipes for you. You can loosen the skin of the turkey with your fingers and season under the skin for more flavor. It has a stronger flavor and firmer texture than chicken. A top choice is apple wood, but other smoking wood like cherry works well too. Resting is not only to get the meat to the desired temperature, but it is also to let the liquid inside the turkey to redistribute. It turned out delicious. It will let you have a juicier bite. Thanks for your support! You should only open the smoker once or twice on each session. You can pick up commercially available pre-soaked wood chips or you can use wood chunks. Just make sure to adjust the cooking time. Place turkey breast (completely thawed, if it was frozen) in a 2.5-4 quart crockpot. Buttermilk is a great base for brines because it sticks to the turkey better. If it goes over 165 degrees F, there’s a good chance it will be dry when you eat it. Step One. So happy to hear, Tracy! Healthy family recipes with simple ingredients. Preheat oven to 350 degrees F. In a medium roasting pan or Dutch oven, place turkey roast and make 10-15 inserts with a paring knife. Cook for 2-3 minutes or until thickened a bit. I really overdid the garlic, but now I know! Serving the turkey breast with a thick, flavorful gravy will coat the dry meat. Perfect juicy turkey! . Make sure the granules of the salt or sugar are fully dissolved. But I borrowed her idea for this roast. The au jus on the cutting board tasted great too! My name is Olena Osipov. Should I not have done that. Fresh herbs are amazing with turkey! Tip: If you have a turkey breast with bone in, check out this roast turkey breast recipe. Hello, thank you in advance for such detailed, careful instructions. ​A turkey breast takes significantly less time to cook than an entire turkey. Add ice and stir to cool down the mixture. Turkey breasts are sold boneless and skinless or bone-in with skin. As an adult, I tried many diets without results. Can you really overdo it on garlic?! Turkey was super moist and flavorful. Happy Thanksgiving to you too. It has less chances to dry out because it has fat and bones. Read on for a recipe that will prove once and for all that turkey is not just for an annual roast or for boring slices on sandwiches. You left out #5: Got a free turkey breast from the grocery store for the holidays, don’t know what to do with it so I defrosted it for this recipe and still haven’t cooked it by June :+). I don’t have fresh rosemary, but I do have some garlic. ifoodrealcom.bigscoots-staging.com is a participant of Amazon Services LLC Associates Program. Add water and bring to a boil. But, the best way to fix a dry turkey breast is to cook it properly and don’t let it dry out in the first place. I’ve actually never used my cast iron so this would be the first time! If I want to cook the turkey breast in the Dutch oven with the lid on, is there a difference in oven temperature or time it takes to cook the meat? Olena, I made this breast last year and it was awesome! Smoked turkey is really good and surprisingly easy to do. Now for over 10 years, I cook quick and easy healthy meals for my family. Add remaining oil to the hot pot, then add turkey breast and brown on all sides, about 5 minutes. I would cook chicken first and you can always reheat it covered at 350 before serving. Take the cooled liquid and add cold water to make about a gallon. Smoked turkey is best served at room temperature. But if you want a hot meal, you can carve it up straight away. The timing instructions were perfect for my boneless, mesh-wrapped turkey breast. If you have not tried a smoked boneless turkey breast, you need to remedy that ASAP. Our Thanksgiving plans fell apart due to weather, so I did a quick search and came across this recipe. I do have a question tho. Happy Thanksgiving, I ate mine back in October, “Canada problems” haha. I can’t wait to try this recipe! Baked on a piece of foil, no mess to clean up. :) Wait until I post an Instant Pot version haha. This recipe is a keeper. This recipe helped deliver a juicy & flavorful meal, not easy with only white meat. Advance Prep: 2 hours for dry-brining the turkey breast Active Prep: 15 minutes Grill Time: 1 to 1 ½ hours Total Time: 3 hours, 45 minutes Yield: Serves 6 to 8 Method: Smoke-roasting / indirect grilling Equipment: Can be cooked on a charcoal or gas grill. It turned out great! The oil and the rub mix will form a paste. This recipe will take care of those dastardly cravings while being affordable. The information on this website is for educational purposes only. Once the temperature of the smoker holds steady at around 230-240 degrees, put the turkey skin-side down directly on the smoker grate for a few hours. This will infuse extra moisture into the meat, preventing it from drying out as it cooks. Then I am afraid you won’t be able to make it, Michael. Or enjoy as a healthy sandwich meat year round. Happy Thanksgiving to you and your family. Thank you for sharing this recipe. My husband thought it was better then my normal dinner. Hi! So yummy! How do you season it? You can also make your own brine using you preferred fresh herbs and spices. Cooking this tomorrow, for the 4th. Great For Friends, Family, Anyone! Thanks! So happy to hear, Clara! Hello Olena, Hi Yolanda. So happy my search criteria led me to you. I have never been able to “boil water without burning it” as the saying goes. This was the best turkey my husband and I have ever had. So let’s be very clear…I don’t eat white meat because it’s a waste of calories — I find it dry and tasteless and life is short!! Turkey is safe to eat at an internal temperature of 165 degrees. Some people swear by placing slices of bacon on top of the turkey breasts for added flavor and moisture. It was better the next day for sandwiches. Perfect every time and my guests love it, I’m so glad you enjoy this turkey breast roast so much. Then, flip it over to cook evenly. If I cook the roast in my main oven early would it be ok to serve a couple of hours later? I have never seen a roast in plastic. The temperature will continue to rise as it is resting. Fantastic! If you choose to remove, use a gentle hand since the netting holds the turkey breast together. I am 70 years old but not an experienced cook at all. Just make sure you follow the smoker’s instructions on how much liquid to use. Boneless breasts often come wrapped in a mesh netting that you may either leave on or remove. I used a meat thermometer and took it out at 167 degrees. Serve this juicy Boneless Turkey Breast Roast for Holidays instead of a turkey. In a pinch, you can add ice to speed up it's cooling. I'm a mom to 2 boys and a wife to Alex. Delicious and so easy! In a pinch, you can add ice to speed up it's cooling. You should only open the smoker once or twice on each session. I appreciate it because this was hard work by a team of 3 people. You can use as much seasoning you like, but usually, a few tablespoons would do. I couldn’t find that at my grocer. The chicken cooks at 425 so I can’t cook together. We loved it. I am so grateful that I found your recipe. Strain the liquid through a sieve and into a pitcher. Use sponges to pat the meat dry. If you make a purchase, we will receive a small commission at no extra cost to you. Too dry, or not done. I'm a mom to 2 boys and a wife to Alex. Leave on the net because it will help the turkey breasts maintain their shape. It was pretty white on the top, actually. ​Making your boneless turkey breast tender and juicy is all about following a few crucial steps. I think it just got overcooked. Turned out great. Your email address will not be published. It will add a deeper and richer taste to the meat. It will work wonders to help people think the turkey is juicy and moist! You do not want to brine the turkey in hot liquid because it will start the cooking process. Hello! Using  a sharp knife, remove the casing and slice. I’ll let u know in about 3 hours how it turned out. Skim off excess grease, leaving about 1 … So easy. The gravy was also quite rich & flavorful. Stuff with Garlic. Anyway, I bought a boneless turkey breast roast. Resist the urge to keep on checking on the meat. I was reading it to my husband half laughing and half crying. You can take out the turkey when the thickest part of the meat reaches a temperature of 160 degrees. Discard the casing. Opening the cover will release the heat and smoke, affecting the flavor of the turkey. Taking small handfuls of rosemary pat it onto the roast, then sprinkle some. Aw, that is so amazing to hear! I would check with thermometer after 2 hours. It will let you have a juicier bite. Enjoy! Yes but there’s really no substitute for garlic, which has a very distinctive flavor. Scrape and shake rosemary and burnt on pieces from removed casing into the pot. It’s all there is to it. 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