Great to see. Would love to see and learn more from you on cooks eith more accessible bbqs like kettles, or even kettle joe which ive seen you use Thanks as always!
Great video James…. Unlike other “griller/smokers” you openly admit the (very) odd time you make a slight mistake…. Good on you…. This is a keeper video!!
butter, duck, goose all work ... goose is just richer. chef eric got me on it for a potato recipe and i love it so often have it stocked in the freezer now for cooks just like this
Your pepper cannon pepper mill - how often do you have to refill it, does it have a large enough reservoir for the peppercorns that you aren’t refilling it all the time?
I am constantly using it, especially after I discovered how well it grinds things like coffee, ginger, cloves, all spice, mustard seeds etc for making rubs. I don’t make more rub at a time than a larger packer brisket and it has more than enough for that in one fill
That looks wonderful. One of my favorite deli sandwiches is made with smoked turkey breast. Did the rosemary flavor come through? What was the meatr temperature. whrwn you pulled it?
Does the Rosemary on the fire work on the KJ? Will it do anything if you add to the coals in the beginning? When did you add it? In the video it looks like after the wrap which wouldn't add any flavor right?
i do that for skin, this is better for the same day as its done the brine in 6hrs vs. overnight so if you want to grab groceries in the am and serve it for dinner this works well. otherwise i dry brine everything when i plan a day ahead
If you study and read you will find that many have commented and published on pre-heating logs. In short do not pre-heat your logs. The reason you actually mention: aromatics. Kiln dried wood in Texas is a big NO. Same reason. As part of the combustion process a well seasoned piece of post oak will produce much better flavor than a kiln dried or pre-heated piece of post oak. Would be fantastic video idea, a test!
For a 14 pound bird I do a gallon of cold water, 96 grams of better than bouillon and 3 quarts of ice water, .5 cups each kosher salt and sugar (white, brown or honey) Pour 1 quart of cold water into a pot. Bring to a boil, dissolve salt, sugar and bouillon. Pour enough of the cold water in to not damage your brine container (I use brine bags from Amazon) Dump concentrated brine into container, add remaining cold water and 3 quarts ice water. Brine up to 24 hours. When done, rinse gently, if time permits, leave it sitting 12-24 hours in the fridge uncovered to dry the skin. If not, (optional) season under the skin and ladle over boiling water. This is done with Peking duck to help render the fat and crisp the skin. Dry and season the outside. Melt a stick of butter and add half cup of crock (4 Oz water 3 grams bouillon) and some of your seasoning you’re using. Inject throughout bird. I brined Wednesday night-Thursday evening and left it uncovered for about 16 hours. Family expects the same thing this year.
Does adding herbs in the smoker box have a lot of effect on wrapped meats?
I edited in the wrong order. This was before the wrap lol
Haha I was going to ask the same question!
Great to see. Would love to see and learn more from you on cooks eith more accessible bbqs like kettles, or even kettle joe which ive seen you use
Thanks as always!
Great suggestion!
Love the rosemary addition - and the goose fat had to be wonderful! Nice job James!
Cheers Al
I use a very similar recipe and I love it . I love your channel , I have learned a lot from it . Greetings from Hungary
Thanks so much
Great video James…. Unlike other “griller/smokers” you openly admit the (very) odd time you make a slight mistake…. Good on you….
This is a keeper video!!
Thanks 👍
Turkey on the smoker is on my list! Thanks for the tips!
Hope you enjoy
Great video! What would you recommend instead of goose tallow if that is not available to us. Butter?
butter, duck, goose all work ... goose is just richer. chef eric got me on it for a potato recipe and i love it so often have it stocked in the freezer now for cooks just like this
Perfect timing, I’m literally doing these today!
Hope you enjoy!
Your pepper cannon pepper mill - how often do you have to refill it, does it have a large enough reservoir for the peppercorns that you aren’t refilling it all the time?
I am constantly using it, especially after I discovered how well it grinds things like coffee, ginger, cloves, all spice, mustard seeds etc for making rubs. I don’t make more rub at a time than a larger packer brisket and it has more than enough for that in one fill
I'm going to have to give this a go on the Kamado, thanks for sharing James Cheers
Please do! It works great on the Joe too
When are you going to make video of akorn using the Sloroller Kamado accessories ?
Thursday is the first
Very nice, Turkey is my favorite protein, I cook many every year.. Thanks..
So good!
I’ve never brined a Turkey. I use a dry rub and smoke. Juicy and tasty bird every time!
right on!
@@SmokingDadBBQ if you have a pre brined turkey breast do you need to brine the turkey?
Would it make more sense to add the rosemary before wrapping or would that overpower the turkey with that taste?
ignore my video editing error, the smoke was all in the first hour
Looks like some great tasting turkey from this screen!
So good
Great Cook James! I will be doing a turkey breast also next month and I will add a bacon wrap to mine.
oh i like that
How does rosemary sprigs in the live fire help when the turkey breasts are already tightly wrapped in foil already?
ignore my video editing error, the smoke was all in the first hour
Looks amazing 🤩
Thanks for the video
My pleasure 😊
For the end, I wonder if using parchment paper instead of foil would have preserved your bark more?
I was working the same or what about foil boat
@@TheRssr1979 I'm going to spatchcock a turkey tomorrow but also remove the legs and then foil boat
you know i might need to try it with less tallow and paper and see... you might be right
@@SmokingDadBBQ hopefully we will see another video 2.0!
That looks wonderful. One of my favorite deli sandwiches is made with smoked turkey breast. Did the rosemary flavor come through? What was the meatr temperature. whrwn you pulled it?
yes, and ignore my video edit mess up.. the rosemary was added in the first hour not once wrapped in foil
Does the Rosemary on the fire work on the KJ? Will it do anything if you add to the coals in the beginning? When did you add it? In the video it looks like after the wrap which wouldn't add any flavor right?
that was an editing error. I was doing this for the first hour
Would adding the rosemary to the coals on a KJ have the same effect? Since it's coal compared to wood, not sure if that changes things
@@davidschwarz7350 yes. I do this all the time. First did it on my rotisserie turkey video injected with butter last year and haven’t stopped
Great video…? - if using a KJ Classic would you use a water pan or no?
no water pan needed on the Joe
Looks delicious….would the same recipe work as well with a BONE-IN turkey breast?
yes, the only difference is being able to slice all the way through... BUT you gain some potential flavour from the bone
Would making the herb bundles (like you did on your prime rib on the KJ) be too over powering on poultry?
in the Egg/Joe i might go with smaller bundles... in the open fire here you could burn a rosemary bush whole before it becomes too much lol
James, have you seen that new KJ rotisserie basket? It looks like a must have accessory.
its just arrived, haven't played yet
@@SmokingDadBBQ I assume it will fit the KJ3.
@@briandaffern5108 yes it’s the same for the classic and big joe
Inject butter cs wrap, I’m thinking you get moist turkey with great bark
i do love butter injection as well, did that on my rotisserie bird
Mhh Goose fat, i am going to give this a try soon
a little less than i did and its perfect
You had me convinced dry brine was better last year
What changed?
i do that for skin, this is better for the same day as its done the brine in 6hrs vs. overnight so if you want to grab groceries in the am and serve it for dinner this works well. otherwise i dry brine everything when i plan a day ahead
If you study and read you will find that many have commented and published on pre-heating logs. In short do not pre-heat your logs. The reason you actually mention: aromatics. Kiln dried wood in Texas is a big NO. Same reason. As part of the combustion process a well seasoned piece of post oak will produce much better flavor than a kiln dried or pre-heated piece of post oak.
Would be fantastic video idea, a test!
Nice cook! I find it much easier to cook the breasts separately from the dark meat.
Very true!
The Turkey appeared to be wrapped before you added the rosemary....am I missing something?
editing mistake, this was in the first hour
@@SmokingDadBBQ sorry. You are probably sick to death of answering that question. Awesome vids brother, love your channel!
For a 14 pound bird I do a gallon of cold water, 96 grams of better than bouillon and 3 quarts of ice water, .5 cups each kosher salt and sugar (white, brown or honey)
Pour 1 quart of cold water into a pot. Bring to a boil, dissolve salt, sugar and bouillon. Pour enough of the cold water in to not damage your brine container (I use brine bags from Amazon)
Dump concentrated brine into container, add remaining cold water and 3 quarts ice water. Brine up to 24 hours.
When done, rinse gently, if time permits, leave it sitting 12-24 hours in the fridge uncovered to dry the skin. If not, (optional) season under the skin and ladle over boiling water. This is done with Peking duck to help render the fat and crisp the skin. Dry and season the outside. Melt a stick of butter and add half cup of crock (4 Oz water 3 grams bouillon) and some of your seasoning you’re using. Inject throughout bird.
I brined Wednesday night-Thursday evening and left it uncovered for about 16 hours. Family expects the same thing this year.
making me want turkey again
Love me some smoked turkey, no dry oven turkey. I like to spatch cock a small turkey, turns out great. Good video
Thanks
Turkey is still dry in comparison, because it's the only kind of meat you have to baby so much to make juicy 😅
haha it does need some help
I don't think turkey is dry I think it's, disgusting, bland, and the worst bird. Alligator is a better bird than turkey.
Goose fat goes a long way to changing the whole experience