As a Texan, I find that Turkey breast is a solid judge of how good a bbq joint is. Also I find that Turkey takes to seasoning really well. I can taste a rub on Turkey before I can taste it in on brisket.
When we visited Franklin BBQ, my wife was amazed at how the turkey stood out. Lots of places have good ribs and pulled pork, few places have turkey that she really enjoys.
@@TomManning-cs4el not at all. Yes Brisket is the ultimate judge but Turkey is always a good test of how good the pit master is. If the Turkey is crap then I’m not holding out hope for the brisket.
When I lived in Texas for 15 years, and went to all the famous places for smoked bbq, I loved the turkey. I would get the turkey over pretty much anything else including brisket.
Excellent idea! I have been pondering since Sunday what to put on the smoker this coming weekend, your idea solved my problem. Thank you very much Tom.
Awesome! I'm brining a turkey breast overnight tonight, put a spice rub on it tomorrow night, and smoke it all morning on Thanksgiving Day. My wife and I are very excited.
any suggestions or recommendations on transporting a smoked turkey breast after the smoke has been completed? Leave wrapped in foil and then a beach towel and put in a cooler? Please advice is that makes sense.
Every Thanksgiving I do a buttermilk brine on my turkey and then smoke it on my grill. Oak charcoal and then a mix of oak and hickory chips. It tastes amazing
Hey from UK 🇬🇧. That turkey looked amazing! I think this would pair nicely with something like a cranberry and orange sauce, just to give it a little acid to cut through the buttery flavour. Either way I would demolish this! 😆
Can imagine the eye rolls at this question but, if you didnt have a smoker would a low oven cook work for this instead? Imagine the brining and seasoning provide a lot of the flavour and moisture.
I was in the grocery store today and wasn't even looking for Turkey but I saw the meat Department putting out Turkey breasts for 95 cents a pound!! I grabbed two.
Gonna do our t breast on the ys480. Would the Cattleman’s tru tip seasoning work as well as the brisket seasoning. If I cooked at 250-275° how long would a 10lb breast take? All your recipes are fantastic and this one should be perfect too.
They have those at my Kroger in Indiana at the moment. I picked one up, they're frozen. I will plan on smoking it for Thanksgiving since its just me and my wife. Cooking a whole bird for two isn't practical anymore. Everybody gets tired of Thanksgiving leftovers after two or three days.
This looks so good! Couple of questions: 1. Most commercial Turkey breasts already come injected with a solution of water and salt. Would you still brine these Turkey breasts? 2. It seems like you are taking these breasts up to 155 degrees. With the rest time, that would make the final temperature somewhere around 160. Is that a safe temperature? 3. Butterball boneless Turkey breasts usually have that netting around them. Would you recommend removing that netting before smoking them? Thanks in advance!
Why would you brine when it's already injected.?..The ones with the netting are Frozen but they do sell fresh if you can find them. One our stores in Houston sell the Honeysuckle fresh
@@davo912 I figured that you wouldn’t brine if the Turkey was injected, but I was wondering if others had a different approach to adding flavor. I’d like to find the fresh boneless breasts myself, but I’m not sure anyone around here carries them.
actually got a friendsgiving coming up, and i was wondering if anyone has tips to keep turkey warm, not dry out? I am guessing do not slice until someone asks for some turkey and just put it back in my offset that is hovering 150 degrees?
Keep it in the foil, unsuited. From there, you could put it in a warm oven or offset that is a little cooler than your turkey. My favorite method for keeping bbq warm is to wrap the foiled meat in a towel and put it in a cooler until ready to serve. It should keep for several hours.
I think Texas style Turkey breasts are the most underrated and off the radar smoked meat! At thanksgiving I skip the whole bird and only make these Texas style turkey breasts for my guests and it’s always a huge hit. If you can’t source them just buy a whole breast and make your own. They are pretty easy to carve off the bone yourself.
Anyone know a good source for monster turkey breast like these? Local grocery doesn’t have them and I’d prefer not to carve off a big turkey if I can avoid it.
The breast is finished and extremely tender/juicy at 145F not 150F not 160F. It is done at 145. So, wrap it up in butter at 130-140F And take it off at 145-150 for maximum tenderness, juiciness, and flavor!
interesting video. ive given up on skin-on breasts. as i feel it's really just for show. even when you get the skin "crispy," it still nearly always falls off once you slice and serve it. so, what's the point?
I get that the "USDA" tells you to cook turkey breast to 165...but anyone who knows anything knows that 135-145 is perfectly fine and much juicier. Especially when you're doing slow cooks like that.
![เปิด อาณาจักร หมื่นล้าน "สาระตั้ม" l [Nickynachat]](http://i.ytimg.com/vi/3XE0nPF4YkQ/mqdefault.jpg)
As a Texan, I find that Turkey breast is a solid judge of how good a bbq joint is. Also I find that Turkey takes to seasoning really well. I can taste a rub on Turkey before I can taste it in on brisket.
When we visited Franklin BBQ, my wife was amazed at how the turkey stood out. Lots of places have good ribs and pulled pork, few places have turkey that she really enjoys.
It's all about the turkey!
Ur lying
@@TomManning-cs4el not at all. Yes Brisket is the ultimate judge but Turkey is always a good test of how good the pit master is. If the Turkey is crap then I’m not holding out hope for the brisket.
@@robbygordon643 I agree for the most part. Use the turkey as a "filter" so to speak. I actually like to do the turkey and/or chicken as a gauge.
When I lived in Texas for 15 years, and went to all the famous places for smoked bbq, I loved the turkey. I would get the turkey over pretty much anything else including brisket.
You're making us hungry!
Excellent idea! I have been pondering since Sunday what to put on the smoker this coming weekend, your idea solved my problem. Thank you very much Tom.
Love to hear it!
Good luck! 🧑🍳
Awesome! I'm brining a turkey breast overnight tonight, put a spice rub on it tomorrow night, and smoke it all morning on Thanksgiving Day. My wife and I are very excited.
One of your best videos outstanding tutorial looks like im buying a decent smoker finally - i got to try this
Yessss!
Looks delicious! We have similar seasoning styles
Made this yesterday and it turned out great. Thank you!
any suggestions or recommendations on transporting a smoked turkey breast after the smoke has been completed? Leave wrapped in foil and then a beach towel and put in a cooler? Please advice is that makes sense.
And now I believe I’m smoking a whole turkey this thanksgiving. Thanks Chef Tom!
Good luck!!🤠
Made this last year and it was the best one I've made yet! Refreshing my memory for this year. Thanks again!
Smoked turkey all year round. 👍👍
Can't go wrong with this.
doing this for thanksgiving. thanks as always tom.
Every Thanksgiving I do a buttermilk brine on my turkey and then smoke it on my grill. Oak charcoal and then a mix of oak and hickory chips. It tastes amazing
try it with pecan, maple or cherry. i faind all of them better for poultry than oak.
Well, here's another thing I'll need to try. Looks great.
Do it!
Chef Tom I believe you got a Winner there...⭐⭐⭐⭐⭐
Chef Tom can't miss!
Outstanding!! Doing this for Thanksgiving ❤❤❤
LookAmazing ❤ thanks for sharing!
Solid content, just found you and watch alot of food crap.. your voice and presentation is on point. Fast packed videos too. Thanks! Subscribed.
I'm watching from Hungary, super exciting recipe! Interestingly here we rarely grill or bake it, more like a stew material. But will try this one!
Hello from Hungary! Sorry for making you hungry!
@@allthingsbbq XD as a Hungarian, you have to listen to this joke everytime you meet an American :D
Proud Texan here Thomas....you did that turkey smoke justice! Looks fantastic!
🤠
Yes! I’ll be making this soon. 👍
Hey from UK 🇬🇧. That turkey looked amazing! I think this would pair nicely with something like a cranberry and orange sauce, just to give it a little acid to cut through the buttery flavour. Either way I would demolish this! 😆
Hello from across the pond! That sounds lovely!
Beasts sure looked great! I noticed you didn't rinse the turkey after brining, and your rub contained salt. Were they not too salty?
Well done. I've found that smoked turkey breasts is the one of the best bites in Bbq... I have a hard time finding them...
I've been a bit hesitant on smoking turkey breast but I must try out, thanks this video helps
No need to be afraid! Let us know how it goes!
I’ve cooked some great whole turkeys but if you’re looking to maximize how the breasts come out, this is by far the best way
Could not agree more!
Looks great and will be trying this for Christmas this year. Would it be conceivable to take the foil butter/drippings and make a gravy?
Can imagine the eye rolls at this question but, if you didnt have a smoker would a low oven cook work for this instead? Imagine the brining and seasoning provide a lot of the flavour and moisture.
For sure! You can use an oven, smoking will provide another layer of flavor but will still taste good! Let us know if you give it a try. 👍
Since our Thanksgiving dinner is always just my wife and I, I'll be doing this on my Traeger this year.
Sounds like a great time! 🍷
I was in the grocery store today and wasn't even looking for Turkey but I saw the meat Department putting out Turkey breasts for 95 cents a pound!! I grabbed two.
For the injected/pre-brined from HEB, does it make it too salty by brining again?
I just picked up a nice turkey breast to smoke on Thanksgiving, along with some Acorn squash 🤌🏼
Do you not rinse the turkey after you brine it? Some folks say it gets too salty otherwise.
That time of year for turkey recipes
Turkey season is upon us once again
Tom, where are you located? I'm in southeast Texas near Beaumont. That is a beautiful smoked turkey breast! Thanks for the video!
Yes!!! I love the Texas turkey breast. Great video!!!
Can't beat it!
Gonna do our t breast on the ys480. Would the Cattleman’s tru tip seasoning work as well as the brisket seasoning. If I cooked at 250-275° how long would a 10lb breast take? All your recipes are fantastic and this one should be perfect too.
Make some great bacon to go with this on a sandwich. It makes the best sandwich in the world
So if you used paper vs foil on this cook what do you think the difference would be? Thinknit would dry out to much?
They have those at my Kroger in Indiana at the moment. I picked one up, they're frozen. I will plan on smoking it for Thanksgiving since its just me and my wife. Cooking a whole bird for two isn't practical anymore. Everybody gets tired of Thanksgiving leftovers after two or three days.
This looks so good! Couple of questions:
1. Most commercial Turkey breasts already come injected with a solution of water and salt. Would you still brine these Turkey breasts?
2. It seems like you are taking these breasts up to 155 degrees. With the rest time, that would make the final temperature somewhere around 160. Is that a safe temperature?
3. Butterball boneless Turkey breasts usually have that netting around them. Would you recommend removing that netting before smoking them?
Thanks in advance!
Why would you brine when it's already injected.?..The ones with the netting are Frozen but they do sell fresh if you can find them. One our stores in Houston sell the Honeysuckle fresh
@@davo912 I figured that you wouldn’t brine if the Turkey was injected, but I was wondering if others had a different approach to adding flavor. I’d like to find the fresh boneless breasts myself, but I’m not sure anyone around here carries them.
This is the only way I make turkey. I like to add fresh rosemary and thyme when I wrap it with butter.
That sounds so freaking good!
RIGHT ON TOM !
Chef Tom is the 🐐
Great looking turkey. Will give it a try for sure.
It's a 10/10
Been following you forever! Love your stuff. I’ve never seen a crawfish boil… I bet you’d make a good one!
That sounds like a great idea!
I have the YS640 Pellet smoker. Is there anything you would change with Temp, Time, or Position on the rack using the YS640?
Hey, Tom. Long time fan. I'm actually driving by Wichita from Texas. Can we meet you?!?!?!?
Hi, could you insert the Temperatures in Celsius into the Video? Greetings from Graz/Austria/ no Fahrenheit. 😉
I love these all year
We'll keep 'em coming!
We're going easy this year and just doing the breasts. Thanks for the recipe, this is the one for us this year!
That's a winner, Chef Tom!
🔥🔥🔥
Where online can you purchase these? I’ve looked with no results. Tia
Dry brine with rosemary salt and cook till 145 F for breasts, 190 for thigh/leg
How do you dispose of the brine?
Looks like you nailed it! 🍻
That's look delicious 😋
🙌
You should make Chico tacos. The make the in El Paso tx
So what did this prehistoric turkey weigh and what lab was it created in?
Big fan here! Question what’s the orange plastic container you seasoned the breast in?
That is a prep tup! Check it out: www.atbbq.com/products/atbbq-prep-tub
Salted butter?
I think you should do a smoked turkey leg noodle soup!
Interesting idea!
actually got a friendsgiving coming up, and i was wondering if anyone has tips to keep turkey warm, not dry out? I am guessing do not slice until someone asks for some turkey and just put it back in my offset that is hovering 150 degrees?
Keep it in the foil, unsuited. From there, you could put it in a warm oven or offset that is a little cooler than your turkey. My favorite method for keeping bbq warm is to wrap the foiled meat in a towel and put it in a cooler until ready to serve. It should keep for several hours.
I vac packed mine and reheated in water bath. So tasty
yum
I think Texas style Turkey breasts are the most underrated and off the radar smoked meat! At thanksgiving I skip the whole bird and only make these Texas style turkey breasts for my guests and it’s always a huge hit. If you can’t source them just buy a whole breast and make your own. They are pretty easy to carve off the bone yourself.
I smoked some bone in-turkey thighs for one Thanksgiving. Almost got into a fight with family over the 2 that were left over. So so good.
Is the butter salted or unsalted?
In most cases, unsalted butter is a safer choice because it gives you better control over the final flavor!
Went to the website and could NOT access entry for the Ultimate Holiday Giveaway. What's the secret?
Sorry to hear that! Try here: www.atbbq.com/pages/giveaway
cant you do BBQ giveaway for India, Kerala???
Nice !!!!!
Anyone know a good source for monster turkey breast like these? Local grocery doesn’t have them and I’d prefer not to carve off a big turkey if I can avoid it.
Looks good! 🔥
We agree! 😎
Take it off at 140F if you're expecting it to carryover cook
Damn, that looks good.
Damn, you're right.
The breast is finished and extremely tender/juicy at 145F not 150F not 160F. It is done at 145. So, wrap it up in butter at 130-140F And take it off at 145-150 for maximum tenderness, juiciness, and flavor!
Are you supposed to do a quick rinse after taking the breast out of the brine?
🔥
🙌
@@allthingsbbq 💯
Swell giveaway❣❣
Good luck!
This ain't no tofurkey jerky!
😝
Turkey tastes like napkins.
interesting video. ive given up on skin-on breasts. as i feel it's really just for show. even when you get the skin "crispy," it still nearly always falls off once you slice and serve it. so, what's the point?
So many "that's what she said's"
😂
First
The brine gives it a ham like texture,no bueno.
Can I use a breast with skin and the bones?
Id sign up for giveaway, but it wants me to grant the site permission to track my activity?? Ummm no....ill pass...
Don't brine turkey only if its fresh most turkey are brined already
This video is 7 mins too long
Nope nothing better than a grilled ribeye and baked potato for buzzard day. Sorry don’t like buzzard aka turkey
If you got to put all that seasoning on a turkey breast' you have no clue what a hickory smoked turkey actually taste like.. .
I appreciate 🫵 guys!
I need to be a chef like you.
🫶
We appreciate you as well! Good luck on your cooking journey!
Smoked turkey breast is so underrated
💯
I get that the "USDA" tells you to cook turkey breast to 165...but anyone who knows anything knows that 135-145 is perfectly fine and much juicier. Especially when you're doing slow cooks like that.