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Boneless smoked turkey breast

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Available oven roasted or smoked, our fully cooked, boneless turkey breasts are great as the main dish for any holiday meal or as a co-star in a buffet. Prepared with the same care and quality as our famous HoneyBaked Ham, our turkey breast selections are sure to please no matter what the occasion. Enjoyed right from the fridge or heated up, you can't go wrong with HoneyBaked turkey. Like our famous ham, HoneyBaked smoked turkey breasts are best because they are sliced and glazed with our own HoneyBaked recipe. Tender, moist, delicious and completely ready to serve, these boneless breasts make any meal easy to prepare. They're an outstanding choice for Thanksgiving, Easter, Christmas or any time of the year.
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Boneless Turkey Roast Recipes

Boneless smoked turkey breast
Boneless smoked turkey breast
Boneless smoked turkey breast
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Boneless Turkey Breast | Smoked Turkey Breast | Nueske's

Smoked turkey breast chief among them. I do this with two techniques: First, slice off the triangular tail end, and use that for another recipe, like maybe turkey parmesan , and just smoke the thick part. And smoking a wild turkey breast requires a salt brine. If you are not familiar with what brining does, it uses the power of salt and osmosis to slightly denature the proteins in the meat, swelling them with salty moisture and trapping more liquid in the meat than it would otherwise be able to contain. So when you cook it, and you get the inevitable moisture loss heat causes, there was already so much moisture in the brined meat to begin with that it remains juicy. You do this by weighing the turkey breast in grams — yes you need a scale — and then weighing out 1. Add to this some brown sugar that weight need not be exact mix and massage into the turkey breast.
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So Many Ways to Eat Better

Get ready for Turkey Day with this epic Traeger Turkey recipe. Brine your bird to lock in juices and flavor, then slow smoke and roast that chick for a memorable meal that's flavorfully rewarding. For the Brine: In a large pot, combine water, kosher salt, brown sugar, molasses, seasonings and fresh sage leaves. Once salt and sugar has dissolved, remove from heat and add ice cubes.
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Brined turkey like never before. This turkey breast is placed in a salt and brown sugar brine and rubbed down with an herbed butter mixture sure to make your bird smokin'. Remove any excess fat from the breast. In a large stockpot, combine the water, kosher salt, and brown sugar, and stir until salt and sugar crystals dissolve. Add the turkey to the brine and refrigerate for 6 to 8 hours or overnight.
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