I know it’s been a couple of years since you posted this but Thank you, Thank you, Thank you. I’m new to pellet smoking but not to cooking. I’ve watch 8 vids today and it’s dry or wet brine, inject, inject inject, season with this, then that, temps all over the place wrap it, don’t etc. I was giving up but your approach rang true from the beginning. Easy to understand with all the information and times and why. You’ve got a new enthusiastic subscriber here. Cheers!
It did the butter and honey wrap today for our dinner today and I must say it was fantastic. I used my own "on everything" rub and it was the best turkey roast I've had. Thanks for making this video. Subscribed!
Good solid information. Thanks for NOT having an annoying long needless intro. Just good information. Great recap also. Your speech teacher taught you well. Thanks. Mine turned out great.
I have done this numerous times now and they are amazing. I don’t spritz it at all. Just up to 145 temp. Cook it at 250 by the way, and then wrap it just like you say to do and we love it. Thank you!!
This was a really enjoyable cook! Thank you for the ideas. The buttered honey element poured on the finished meat was seriously craveable. This went in to my notes for Turkey Breast. We did slightly spicy rub with some good smoked paprika and herbs. Cheers from Northern California.
I swear I can pull off the most beautiful beef ribs, brisket, or a more expensive whole turkey and my wife still prefers these butterballs to any meat I cook that isn't a Ribeye.
Thank you for the video; I was hoping you would do a Turkey on the Pellet Grill as we r getting close to thanksgiving. Thank you for your awesome products and videos!!
I used this method (more or less) to do one of these last week to test it before I make a couple for my actual Turkey day. It turned out great. I’ll be doing the “official” turkeys like this too.
I’m new to smoking on the trawler grill. I followed your recipe and OMG it was absolutely amazing. I feel good about doing 3 for Thanksgiving! Thank you so much for your help.
Great video man bought a couple of these today gonna give this a try and by the way love that honey chipotle rub been using that a lot for a couple of years now it’s one of my go to rubs
Did this almost exactly yesterday. Deviated slightly on the seasoning... basically just paprika, pepper, and a tiny bit of garlic and onion powder. It looks like the brine on the butterballs already have quite a bit of salt, and I noticed on the ingredient list---garlic and onion as well. Cooked exactly the same... though I basted with beef tallow rather than spray butter. I did add butter into the wrap, but not quite as much as you (about a third of a stick). I feel like the turkey can only absorb so much, right? Basically didn't want to waste a bunch. I did throw some more beef tallow in with it for good measure. Came out great, so thank you!
Used this step by step for 3x butterball turkey breasts on thanksgiving (minus the sugar because I used honey hog by meat church which is sweet) and they came out amazingly juicy literally dripping with juice even after the resting period. 5 adults cleared 9lbs of turkey in 20 minutes.
I noticed you didn't use a binder for the rub on these turkeys. When do you know when to use a binder and when not to? I just found your channel today and your directions are amazing. I can't wait to use these techniques this week for our Thanksgiving birds! TY 👍
Using a binder and what binder you use is totally up to you. You won't taste it really in the end product, but it can help provide a crispy skin, if you decide to leave it on. We've used mayo, oil, mustard, or even gone no binder.
OMG, I'm going to have to try that. Don't have a pellet grill, but I think that I can do that on my PK. I was wondering what you were going to do with all that juice. God Bless!
Looks amazing, I have one of these in the freezer and I’m going to give it a try, did you thaw yours first? The package says cook from freezer to oven.
Heath, I plan on making this for Christmas for the family. But will need to keep it warm for about 30-90 minutes as we have to drive to the in-laws. What is your preference for keeping smoked turkey breast warm during transport without drying them out?
I'd pull the turkey breasts before 160º, maybe 155-160º. Wrap and put it in a cooler before making the drive. It'll continue to cook and come up to that 165º while staying warm.
@ just for the sake of clarity, are you saying to rewrap it in fresh foil after you pull it from the smoker? Because it will already be wrapped with honey and butter.
@ it’s me again with a final question lol. Do you let your breasts thaw or throw them on the smoker frozen? The outside of the package says it’s good to go frozen to oven, but I’m new to smoking and just wanted to be sure. My reputation with the in-laws is on the line.
About how long did it take to get to temp from when you wrapped them? I think you said it should take about 30 minutes but I didn’t get how long it actually DID take. Just trying to allow for enough time tomorrow AM so I am close to being ready when the other foods are.
I do this method every year and I forget how long it takes me. I believe total time overall even with a little rest time is around 3 hours. Hopefully Heath can confirm for us
Took an hour and a half to get to 145º, wrapped, and then had a total cook time of 2:15. So about 45 minutes to get to that 160º range. We let them rest wrapped for about 30 minutes before unwrapping and slicing.
Any tips on this recipe if you need to cook it the day before & reheat? This is the first time I’ve ever bought a Turkey roast. We usually buy bone in & brine it.
If you inject or brine and pull from the smoker at 160º and let it rest before slicing, it'll be moist. You can preserve those juices from the wrap and pour over the meat.
can's say it came out with a lot of taste to it, going to smoke it for a bit before going to 325 on the next attempt. cook times were about the same maybe a bit quicker.
Just ran across this. Does all of the sugar and honey make the turkey breast sweet? Not sure they will like sweet turkey along with the candied yams. :-)
It'll be a sweeter flavor profile but not overly sweet. You get the savory and a little backend heat from the Honey Chipotle and the black pepper. Then you have the sweet elements from the wrap. It's a good balance of flavors. A lot of people have made the recipe and really enjoyed it.
@@HeathRilesBBQ - Thanks for thinking of me. Yes, it was awesome! Like you said, the mix of sweet and spicy was perfect. Everyone loved the taste and the moistness. Gonna be doing this again soon just for the heck of it. Thanks again!
I took a shot every time he said “go ahead” and about lost a finger when it came time to slice the meat. Can we get a safety disclaimer on the next video? JK, good video and recipe. I’m trying this for Thanksgiving.
I’m making this today. I thought I’d save my bark and take the breasts out of the netting. Don’t do it! It’s not one solid turkey breast, but a big piece and then some others from when the bird was butchered. Soooooo, keep the netting on like in the video!
A little late but the Temp gauge on that traeger has to be WAY off..No way that turkey beast takes that long to cook at 325. At most 30 minutes a pound
I tried something new ... I decided to watch “JAWS” backwards ... much to my surprise, it turned out to be a heart warming movie about a shark giving out limbs to the disabled. I only wish I could somehow see this year 2020 just as good! 🥴
I love that you worked with a turkey breast that all home cooks have available to them. Thank you!
I like making easy and harder cooks. Thanks for watching!
I know it’s been a couple of years since you posted this but Thank you, Thank you, Thank you. I’m new to pellet smoking but not to cooking. I’ve watch 8 vids today and it’s dry or wet brine, inject, inject inject, season with this, then that, temps all over the place wrap it, don’t etc. I was giving up but your approach rang true from the beginning. Easy to understand with all the information and times and why. You’ve got a new enthusiastic subscriber here. Cheers!
So glad you enjoyed! Cheers to you as well.
It’s awesome that you recapped so often. Can’t tell you how much it helps
I am happy to hear that!
5:42 One pat of butter = 1/2 stick....This is why I love this channel Heath !
Measure with your heart 🤣
It did the butter and honey wrap today for our dinner today and I must say it was fantastic. I used my own "on everything" rub and it was the best turkey roast I've had. Thanks for making this video. Subscribed!
Sounds great! Love to hear it
Doing this today as a trial run before the big day with family! Thanks!!!!
Hope the trial run goes well! Thanksgiving is right around the corner.
@@HeathRilesBBQ Turned out amazing!
Good solid information. Thanks for NOT having an annoying long needless intro. Just good information. Great recap also. Your speech teacher taught you well. Thanks. Mine turned out great.
Love to hear it! Glad you enjoyed.
I have done this numerous times now and they are amazing. I don’t spritz it at all. Just up to 145 temp. Cook it at 250 by the way, and then wrap it just like you say to do and we love it. Thank you!!
Great to hear!
I use all your spices and love your videos
Love to hear that! Thank you.
This was a really enjoyable cook! Thank you for the ideas. The buttered honey element poured on the finished meat was seriously craveable. This went in to my notes for Turkey Breast. We did slightly spicy rub with some good smoked paprika and herbs. Cheers from Northern California.
Appreciate it! Thanks for watching and hope you give this recipe a try.
Great looking turkey! Loved saving the juice at the end for the pour-over.
Adds so much more flavor!
I tried your recipe yesterday! It was fantastic and you were right on about the juice! Thank you so much!
You are so welcome!
Awesome cook Heath and great video.
Appreciate the support.
I did this for dinner tonight. It was so simple and so delicious! Thank you for the recipe!
So glad you enjoyed!
WOW! I want to be your neighbor and invite myself over all the time when I smell the smoke cooking!!!! Those looked so good!
Thank you!
Plan on trying this on a whole turkey on my Weber. I love the honey addition.
ThankS! Hope you enjoy 👍
I swear I can pull off the most beautiful beef ribs, brisket, or a more expensive whole turkey and my wife still prefers these butterballs to any meat I cook that isn't a Ribeye.
Hard to beat!
Haha same here 🙌🏻🙌🏻
Thank you for the video; I was hoping you would do a Turkey on the Pellet Grill as we r getting close to thanksgiving. Thank you for your awesome products and videos!!
I will be doing a whole turkey coming up as well!
Awesome!!! I can’t wait. I’ll definitely be doing your recipes this Thanksgiving.
I used this method (more or less) to do one of these last week to test it before I make a couple for my actual Turkey day. It turned out great. I’ll be doing the “official” turkeys like this too.
Awesome! Hope everyone enjoys and you all have a Happy Thanksgiving!
@ they turned out fantastic.
@@NoneYaBidness762 Great!
I know what I’m doin this weekend. Thanks, Heath!
You are very welcome.
I tried this with the Heath Riles Cajun creole garlic butter and it was awesome. You can’t go wrong.
That is great to hear!
Shut the front door 😆 great smoke Heath!
Thanks for watching!
Fine eatin there awesome stuff
Thanks!
Awesome recipe and fantastic results.. have done this twice.
Heath Riles BBQ - I wish you were my neighbor. Another tasty looking meat! Happy Thanksgiving Heath.
Thanks! Happy Thanksgiving!
"The Man" does it again!!
Just doing me!
Although I have a recteq, I love this looks of the recipe 😋
Thank you!
What a killer sounding recipe!!
Glad you feel that way.
Another great video. Loving your rubs
Glad you do!
So good and so simple!
It really is!
So I just did this exactly how you did it today and it came out flipping perfect!!!
That's awesome! Glad you enjoyed.
Thanks Heath I followed this recipe exactly and now my family thinks I’m some kind of gourmet cook
They turned out awesome
Love to hear it! Glad y'all enjoyed.
I am making this today. I am excited!
Hope you enjoy
Tried this on the Webber kettle Master Touch and it turned out great. Thank you for the video.
Glad you enjoyed it!
I’m new to smoking on the trawler grill. I followed your recipe and OMG it was absolutely amazing. I feel good about doing 3 for Thanksgiving! Thank you so much for your help.
So glad you enjoyed!
I’m going to the store now and I’m going to try this tonight!
I hope you liked it
This guy is the reason I started my bbq buisness
Love to hear that
great video cant wait to try this one
Hope you enjoy if you do!
@@HeathRilesBBQ I did and it was awesome
@@rumbbq Awesome!
Top notch video!
Thanks man
Great job!! I am going to do the same thing this weekend!!
Best of luck!
Great video man bought a couple of these today gonna give this a try and by the way love that honey chipotle rub been using that a lot for a couple of years now it’s one of my go to rubs
So glad to hear it, thanks for the support!
Did this almost exactly yesterday. Deviated slightly on the seasoning... basically just paprika, pepper, and a tiny bit of garlic and onion powder. It looks like the brine on the butterballs already have quite a bit of salt, and I noticed on the ingredient list---garlic and onion as well. Cooked exactly the same... though I basted with beef tallow rather than spray butter. I did add butter into the wrap, but not quite as much as you (about a third of a stick). I feel like the turkey can only absorb so much, right? Basically didn't want to waste a bunch. I did throw some more beef tallow in with it for good measure.
Came out great, so thank you!
Really glad it turned out great! Hope you and your family had a Happy Thanksgiving.
Looks amazing
It is!
Looks amazing brother. Can't wait to give these a shot in a couple weeks
Appreciate the support
Looks tasty, gotta try this one!
Hope you enjoy
Used this step by step for 3x butterball turkey breasts on thanksgiving (minus the sugar because I used honey hog by meat church which is sweet) and they came out amazingly juicy literally dripping with juice even after the resting period. 5 adults cleared 9lbs of turkey in 20 minutes.
That's awesome! So glad everyone enjoyed.
I noticed you didn't use a binder for the rub on these turkeys. When do you know when to use a binder and when not to?
I just found your channel today and your directions are amazing. I can't wait to use these techniques this week for our Thanksgiving birds! TY 👍
Using a binder and what binder you use is totally up to you. You won't taste it really in the end product, but it can help provide a crispy skin, if you decide to leave it on. We've used mayo, oil, mustard, or even gone no binder.
Heath, I really enjoy your videos and recipes. You have great ideas for home meals. Shut the front door huh? I'll have to use that one brother
Hope you do and love it
Love your posts! ♥️🦊♥️
Glad you like them!
Looks great! We’re having that for dinner tomorrow. What temp did you cook those at?
I must have missed that.
Thanks and keep up the good work!
325°F
Any time
You're killing me boss.
Hopefully just killing your hunger HA
OMG, I'm going to have to try that. Don't have a pellet grill, but I think that I can do that on my PK. I was wondering what you were going to do with all that juice. God Bless!
God bless!
Can u use butter bath?
Yes you can.
I was wondering the same thing. Glad you asked.
your cooking summary is too detailed... love the video
Just like to recap and break it down for people that watched, in case you missed a step. Thanks for watching!
AWESOME!
Heath, you said you where keeping it simple but any ideas if your where to inject them?
I have a whole turkey video coming soon and it will have injection. You could follow the same for this.
Turkey! 🦃
Can't go wrong with it!
Looks great heath! Wouldn't happen to get your hands on some deer backstraps this fall would you? I'd like to see a recipe if you could
I've done a venison cook but I want to do more
This is what I am looking for. I am alone for Christmas and am going to smoke an turkey breast and wash it down with deviled eggs and bourbon.
Hope you enjoy and have a Merry Christmas!
heath that looks amazing, i have some large chicken breast that should work on as well
Sounds good!
Honey for the money! Looks good!
Thank you!
Daaaamn! Looks good my man!
Glad you think so
Would it turn out good with your Everyday rub and Garlic Butter rub?
For sure. That's a good combo
I love me some turkey breast, especially sandwiches with lots of mayo.
i agree!
Go ahead
That's some good sandwich meat right there
Sure is. Thanks for the support.
Looks amazing, I have one of these in the freezer and I’m going to give it a try, did you thaw yours first? The package says cook from freezer to oven.
thaw em first
Heath, I plan on making this for Christmas for the family. But will need to keep it warm for about 30-90 minutes as we have to drive to the in-laws.
What is your preference for keeping smoked turkey breast warm during transport without drying them out?
I'd pull the turkey breasts before 160º, maybe 155-160º. Wrap and put it in a cooler before making the drive. It'll continue to cook and come up to that 165º while staying warm.
@ just for the sake of clarity, are you saying to rewrap it in fresh foil after you pull it from the smoker? Because it will already be wrapped with honey and butter.
@@harrygoldsmith6792 Leave it in the foil it's already in. Sorry, should've clarified that.
@ it’s me again with a final question lol. Do you let your breasts thaw or throw them on the smoker frozen? The outside of the package says it’s good to go frozen to oven, but I’m new to smoking and just wanted to be sure. My reputation with the in-laws is on the line.
@@harrygoldsmith6792 I'd let it thaw out completely first. I wouldn't go straight frozen.
About how long did it take to get to temp from when you wrapped them? I think you said it should take about 30 minutes but I didn’t get how long it actually DID take. Just trying to allow for enough time tomorrow AM so I am close to being ready when the other foods are.
I do this method every year and I forget how long it takes me. I believe total time overall even with a little rest time is around 3 hours. Hopefully Heath can confirm for us
Took an hour and a half to get to 145º, wrapped, and then had a total cook time of 2:15. So about 45 minutes to get to that 160º range. We let them rest wrapped for about 30 minutes before unwrapping and slicing.
Any tips on this recipe if you need to cook it the day before & reheat? This is the first time I’ve ever bought a Turkey roast. We usually buy bone in & brine it.
If you inject or brine and pull from the smoker at 160º and let it rest before slicing, it'll be moist. You can preserve those juices from the wrap and pour over the meat.
@@HeathRilesBBQ should I slice it on the day I plan to serve it? We aren’t able to cook it on day of event due to time :-(
@@annes.9338 Yes, slice when ready to serve
@@HeathRilesBBQ thank you!
@@annes.9338 Any time!
can's say it came out with a lot of taste to it, going to smoke it for a bit before going to 325 on the next attempt. cook times were about the same maybe a bit quicker.
Salted or Unsalted butter? Thanks!
Nevermind, found the answer in a prior post... Salted it is! Front door shutting!
Salt!
Just ran across this. Does all of the sugar and honey make the turkey breast sweet? Not sure they will like sweet turkey along with the candied yams. :-)
It'll be a sweeter flavor profile but not overly sweet. You get the savory and a little backend heat from the Honey Chipotle and the black pepper. Then you have the sweet elements from the wrap. It's a good balance of flavors. A lot of people have made the recipe and really enjoyed it.
@@HeathRilesBBQ - Sweet (pun intended), thanks for the answer. Gonna give it a try tomorrow. Appreciate your video!
@@puterami123 Hope you enjoyed! Let me know what you think.
@@HeathRilesBBQ - Thanks for thinking of me. Yes, it was awesome! Like you said, the mix of sweet and spicy was perfect. Everyone loved the taste and the moistness. Gonna be doing this again soon just for the heck of it. Thanks again!
@@puterami123 Glad everyone enjoyed!
Have you tried this on the PK 360?
Yes I have!
@@HeathRilesBBQ awesome! I would love to see more videos using the PK 360
@@matthewferch7350 We have some on the way!
Is that salted or unsalted stick butter?
Salted
This works amazing. So easy and amazing taste!! KISS! (Keep it simple for stupid) lol
Glad you like it!
Where did you find the turkey? I live down the road from you.
I got these at Kroger in Olive Branch.
Would this work for a bone in turkey breast?
It would
I took a shot every time he said “go ahead” and about lost a finger when it came time to slice the meat. Can we get a safety disclaimer on the next video? JK, good video and recipe. I’m trying this for Thanksgiving.
2024 Thanksgiving, Butterball turkey hahaha got violated. Be careful with this brand folks.
What timp he cook at
325º
LOL. one pat of butter = one stick of butter @5:40
Probably meant stick haha. That's my bad!
My pitboss takes forever to get meat up to temp. The smoker temp is good but the meat takes twice as long as most of the vids on TH-cam.
All about those internal temps. It's different on each grill
I’m making this today. I thought I’d save my bark and take the breasts out of the netting. Don’t do it! It’s not one solid turkey breast, but a big piece and then some others from when the bird was butchered. Soooooo, keep the netting on like in the video!
I'm sure the turkey still turned out great. Hope you and your family had a Happy Thanksgiving!
@@HeathRilesBBQIt absolutely did. I’ve got this video saved for in the future.
@@molasses4masses Great!
Dam I bought the wrong turkey I got the canjun one from butterball
I'm sure you can still spruce it up with some other rubs.... What about my new Cajun Creole Garlic Butter to go with it?
@@HeathRilesBBQ oh dam you right !!! Hell yeah
@@HeathRilesBBQ are u planning to release more turkey videos? And the one i been waiting for you to do is beef ribs thats my wishlist from you SIR
@@otrmelo8064 I have some holiday specials coming soon my friend!
@@HeathRilesBBQ would it be the same setup 2 stick of butter with honey then wrap it ????
A little late but the Temp gauge on that traeger has to be WAY off..No way that turkey beast takes that long to cook at 325. At most 30 minutes a pound
Turkey breast is more expensive than a whole turkey. You might as well smoke whole bird.
Totally up to you. Some people only want the white meat or are preparing for a smaller Thanksgiving.
Anyone tried this but in an air fryer? If not, I am about to.
Let me know how it is!
I tried something new ... I decided to watch “JAWS” backwards ... much to my surprise, it turned out to be a heart warming movie about a shark giving out limbs to the disabled. I only wish I could somehow see this year 2020 just as good! 🥴
A totally different movie when you watch it that way
Front door is shut
🤣🤣
shut the front door!
You know it!
Imma make thid for thsbksgivibg
Hope you enjoy!