DaNeen’s Quarantine Cuisine || Smoked Lemon Pepper Turkey Breast || Easy Smoker Ideas

[Music]hey guys today we’re making a smokedlemon pepper turkey breast if you don’thave these ingredients don’t run out tothe store and get in put this in yourmemory and next time you’re in the storepick up a frozen turkey breast bring ithome pick up two that’s what I did atThanksgiving I have an extra one in thefreezer so I’m gonna put that in thesmoker today very simple simple marinadesuper easy to makeI have seasonings I prefer you can useany seasoning you want and just takes alittle bit of time so if your homeanyway right now sit back watch a moviebinge watch your favorite TV show andlet the smoker do all the work and it’sgonna come out juicy crispy anddelicious all right let’s start smokingall right here we go smoked lemon pepperturkey breast first thing we want to dois get our smoker and/or oven up to 250to 275 and for the smoker I prefer touse a pellet I don’t have to soak themand it’s a nice blend a mesquite maplecherry blend so just put those in thepan no moisture needed and these aregonna be good for about three hours soone one little pan is all I’m gonna needand we get our smoker preheating get thechips down in the bottom close the doorand get a nice smoke going well thatpreheats we get our marinade started sojust get some water on the stove boil itup and I use a chicken broth mix alittle bullion if you prefer chickenbroth out of a carton or a can orwhatever your preference is chickenbroth is really good it is quite a bitsalty though so when I use the butter Iuse an unsalted butter so add ourunsalted butter in there and you canalways control your salt level if youwant toa little more go right ahead you knowtaste seasons a taste of course right sowe’ll melt the butter down and make sureit’s a nice nice liquid form becausewe’re gonna inject the turkey breast soI add my lemon pepper seasoning whichalso contains salt garlic onionobviously lemon flavor and pepper andstir that up until it dissolves in nowI’m doing this with one hand guys sothat’s how easy this is you hold yourcamera with one hand and you cook withthe other you know this is an easyrecipe and this is the three poundboneless turkey breast that I picked upand they’re always on sale aroundThanksgiving time so it’s always good topick up an extra one or two because younever know when you’re gonna need oneand it already comes wrapped in thebutcher twine so I just leave that onthere and keep it all intact the processfor injecting the marinade if you havean injector you know what to do justfill that up and as many points aspossible you don’t want to shoot thatmarinade into the breast if you don’thave an injector you just undo the twineget under that skin and rub it in andyou can still get a pretty good effectfor keeping that bird juicy and that’sthe idea is to keep it moist throughoutthe process this turkey had some prettytough skin on it so when he came outwhen it finished you’ll see it was alittle little tough to get through theskin and very crispy but it was worth itbecause it kept in all its flavor now Ihad some extra marinade so I thoughtwhat the heck I’m just gonna baste thewhole thing in it so I cover the top Imean it’s butter right more butter mobettahso go ahead and pour that on top whoopswell that was slippery and then you knowyou just cover that whole thing and rubit all over and that’s just gonna addmore flavor you get all those seasoningsyou don’t let that go to waste so keepit all all moving about that is butteron the outside so we already know thatthat’s going to bea chance of burning that so we have towatch out for that all right my smokeris up to 250 which is close enough toget started and I got a nice smoke goingso I’m gonna go ahead and open up mysmoker and just the rack use that littlecookie sheet little tray to catch allthe drippings but for the smoker youwant to just put it in the rack samething for your oven if you’re using anoven and then I have a couple of catchtrays in the smoker for all thedrippings try to keep everything cleanand collected you could do the samething in your oven so it’s been about anhour now all right so after an hour Icheck on it to see the progress how it’scooking and it’s also the time when Ienter the probe just to make sure thatI’m ready when it’s finished now if youif you’re doing this in your oven feelfree to just use some smoked paprika anduse that in your marinade and thenyou’re still gonna get that nice smokyflavor but that slow cook will leave itnice and juicy you want to temp about165 165 is basically for all poultry andright now you can see we’re a little bitaway from that because it all it’s beenin there about an hour but it’s only upto about 87 so we’ll come back when thetimer goes off all right I noticed whenI opened it that the bird was getting alittle too too Brown so we’re gonnaloosely cover it with some foil just tokeep it from getting too too cooked ontop that not too tight though because westill want that smoke to get in thereand get that nice smoky flavor all rightit’s been two hours let’s check on itnow so we come back in it’s been abouttwo hours my digital probe went off it’sat 165 so that is perfect I’m gonna takeit out and this is when of course we’rejust gonna let it rest for a while nowso we’ll take it inside and see what itlooks like all right I’ve got a allfinished up you can see it shrunk down alittle bit mmmnet is not quite as tight as it used tobe and we’ll just take this off allowsmore resting time and when you removethis some of it might be stuck and theremight be a little bit of meat on it andfor me that’s just a snack so I’m okaywith that it’s a good way to taste itand test and see what it looks like butif you look at that oh it came out sonice the color of it the skin is crispyit’s got that nice smoke on it just sosuper delicious and juicy you canalready see there’s a little bit ofjuice on the bottom and there it is Ilike the little marks that the the twinemakes and the string it makes a nicepattern on it kind of littlepresentation bonus there and goldenbrown and delicious let’s cut into thisoh look at that you cut in and rightaway oh oh wowlook at the juice that is a juice aflavor explosion coming out I don’t wantall that flavor to get out but it’sgoing to part us some of it will comeout but most of its gonna stay rightinside the turkey there it’s so good sojuicy that slow cook is the only way togo and now is the time when we’ve got alittle extra time on our hands or on theweekend even we got a little extra timeto slow cook that’s always the way to goespecially with your meats and you canjust see that juice on the cutting boardoh yeah so slice it down that skin isnice and crispy it’s so good and it’sready to goso just serve it up and looks beautifuland look at the yellow half from thethat is from the broth it has a littleyellow coloring in it so you know it gotin there and lots of extra flavor heythanks for watching hit that like buttonsubscribe to the channel get thenotifications and comment on yourfavorite recipes for staying homeand maybe I’ll make a video with themsend me the recipes I’d love to try it[Music]you