Thanks so much, @gharv1313! 🙏 Really appreciate the kind words! Glad you enjoyed the look of that bird-it was definitely 🔥🔥🔥. Hope you have an amazing weekend, too! Cheers! 🥃🦃
Thanks so much! 🙌 You’re going to love it-it’s perfect for the holidays! 🔥 When you make it, be sure to take some pics and tag @EliteBBQSmokers on FB & IG. Can’t wait to see how it turns out!
Thanks, @bradcampbell624! 🙌 That sounds like a plan! Those turkey breasts sound perfect for this recipe-hope you enjoy it as much as we do! 🦃🔥 When you make it, take some pics and tag @EliteBBQSmokers on FB & IG. Can’t wait to see your results!
Great question, @GrillingwithGrove! 🙌 In competitions, I usually only season the top of the turkey. Once it’s wrapped, all that flavor infuses into the bottom, giving it great balance. If you want to see a different take, here’s another turkey breast video we did ruclips.net/video/rJ8-tXrzYJc/видео.htmlsi=JP0bVz2e0Abprfm6
Great question! For a pre-brined turkey breast like Butterball, I’d still inject right before seasoning and smoking it, not overnight. Just dilute the injection mix to avoid it being too salty. Happy Thanksgiving to you and your family!
Thanks so much, Kevin @Mankitchenrecipes! 🙌 Glad you enjoyed it! This recipe really brings out the best in turkey breasts. 🦃🔥 Have you tried Kings BBQ rubs before? They make all the difference in flavor!
Great question, @markwilson9652! 🙌 Personally, I prefer removing the bone before cooking. It makes slicing much easier and helps keep the turkey skin intact and looking great. That said, you can definitely cook it with the bone in if you prefer-it’s all about what works best for you! Thanks so much for asking!
Why are you going to 175* on breast meat when almost all videos I've seen tell you to pull at 155-160* for a 165* target carry over temp? It looks good btw :)
I was follow his recipe and that was his target temp. I have cooked several other Turkey Breast and pulled them between 160-165. But I do know that when you cook at a higher temp the finish / tender temp will be higher and at the lower cooking temps the finish / tender temp will be lower. So if I am cooking at a low temp "say 250°" I would shoot for a target to of 155°
Great question, @petemaus64! 🙌 they get these large boneless turkey breasts from The Butcher Shoppe in East Pensacola. Check them out here: facebook.com/TheButcherShoppeEastPensacola/
Great question! You can absolutely make this in the oven. Just set it to 300°F, follow the same steps for seasoning and basting, and cook until the internal temp reaches 175°F. Wrapping it in butter will still keep it juicy! The only difference is you won’t get that smoky flavor, but you can add a smoked BBQ sauce at the end to make up for it, if you like. And when you make it, take some pics and tag @EliteBBQSmokers on FB & IG-we’d love to see how it turns out!
Great question, @werty0u2! 🙌 This was actually an award-winning recipe that Kings BBQ shared with us, so I followed their instructions exactly to keep it authentic! In a previous video, I smoked a turkey breast to a target temp of 165°F, but I was cooking at a lower temp of 250°F. One thing I’ve learned in competition BBQ is that when you cook at a higher temperature, you often bring the internal temp a bit higher, too, to keep the meat tender. Plus, this recipe also called for injecting the turkey, which helps it stay juicy even when it’s smoked to 175°F. Thanks for asking!
@@EliteBBQSmokers Also I know brined turkeys are better at higher temps because the extra moisture means you can cook it for longer and let some of the tougher and chewier meat fibers break down
@@JoJo-oc8zf There aren't tough and chewy meat fibers in breast. This is why you're able to sous vide chicken or turkey to, say, 140-150 and eat it cold in a salad or something without it being gross.
I agree. I know he was just following a recipe given to him, but I'll bet this was only saved due to the butter and injection, and the breast basically squeezed out all its natural moisture. And 175 isn't even when it was finished, but when it was pulled! It probably carry over cooked to 180-185. I'd love to see a comparison against one pulled at 155 or so.
Great observation, @bobrhoads9871! 🙌 I agree that at 300°F, it’s closer to roasting than traditional smoking. That’s why I cooked the turkey breast on a cooling rack with an aluminum pan underneath to act as a heat deflector. This setup forced the heat across the top of the turkey, helping it cook evenly while keeping it juicy and tender.
@@PapaShongo25 I did a spatchcock turkey this Thanksgiving and pulled it at 155 while the temp was still climbing. It might have hit 160+ and was incredible. My relatives are still talking about it.
😂 I hear you, @edmadrigal7519! Ribs are always a winner, and they did cook those for the rib category. This one was for the turkey category at the event-had to bring our A-game all around! 🦃🔥
That’s right, @davidbennett4946! 🙌 They took 3rd place in the turkey category at Memphis in May-still a big win at one of the toughest BBQ competitions out there! 🏆🔥
Who else has tried Kings BBQ rubs? What did you think of the flavor? @KingsBBQJax
I'm going to buy some tomorrow.
Amazing results Jason! That bird looks 🔥🔥🔥🔥. So delicious, have a fantastic weekend ahead. Cheers🥃
Thanks so much, @gharv1313! 🙏 Really appreciate the kind words! Glad you enjoyed the look of that bird-it was definitely 🔥🔥🔥. Hope you have an amazing weekend, too! Cheers! 🥃🦃
These look amazing. And I am definitely going to try this over the holiday.
Thanks so much! 🙌 You’re going to love it-it’s perfect for the holidays! 🔥 When you make it, be sure to take some pics and tag @EliteBBQSmokers on FB & IG. Can’t wait to see how it turns out!
I think I might do the final base and wrap the next time I do turkey
Cool and share the pictures with me on Facebook and Instagram @EliteBBQSmokers
I have to try this one. Thank you
Please do! And share some pics on FB and IG
Great - Greetings from germany!
Thank you! 🙌 Greetings all the way to Germany! Let me know what you think if you try this recipe.
Very pretty bird. Aldi's has thawed boneless whole turkey breasts on sale right now. Guessing I will pick a couple up.
Thanks, @bradcampbell624! 🙌 That sounds like a plan! Those turkey breasts sound perfect for this recipe-hope you enjoy it as much as we do! 🦃🔥 When you make it, take some pics and tag @EliteBBQSmokers on FB & IG. Can’t wait to see your results!
so you only season the top or is that the only side you show? Did you just season the top side for memphis in May?
Great question, @GrillingwithGrove! 🙌 In competitions, I usually only season the top of the turkey. Once it’s wrapped, all that flavor infuses into the bottom, giving it great balance. If you want to see a different take, here’s another turkey breast video we did ruclips.net/video/rJ8-tXrzYJc/видео.htmlsi=JP0bVz2e0Abprfm6
So you only put rub on the top side, and with no binder right?
For this recipe yes. But here is another Turkey Breast that we cooked with a different recipe: ruclips.net/video/rJ8-tXrzYJc/видео.html
What if you get a prebrined Turkey breast? Like butterball?
Great question! For a pre-brined turkey breast like Butterball, I’d still inject right before seasoning and smoking it, not overnight. Just dilute the injection mix to avoid it being too salty. Happy Thanksgiving to you and your family!
Wow! Very awesome recipe for those turkey breasts, Jason! Those looked absolutely delicious!😋😋😋
Thanks so much, Kevin @Mankitchenrecipes! 🙌 Glad you enjoyed it! This recipe really brings out the best in turkey breasts. 🦃🔥 Have you tried Kings BBQ rubs before? They make all the difference in flavor!
Would you suggest using turkey breast with the bone in?
Are you going to put a bone in it?
Great question, @markwilson9652! 🙌 Personally, I prefer removing the bone before cooking. It makes slicing much easier and helps keep the turkey skin intact and looking great. That said, you can definitely cook it with the bone in if you prefer-it’s all about what works best for you! Thanks so much for asking!
@shawnbowen6833 I'm not sure. I'm just asking to be honest.
Why are you going to 175* on breast meat when almost all videos I've seen tell you to pull at 155-160* for a 165* target carry over temp? It looks good btw :)
I was follow his recipe and that was his target temp.
I have cooked several other Turkey Breast and pulled them between 160-165.
But I do know that when you cook at a higher temp the finish / tender temp will be higher and at the lower cooking temps the finish / tender temp will be lower.
So if I am cooking at a low temp "say 250°" I would shoot for a target to of 155°
@@EliteBBQSmokers Learn something new everyday! Ill have to try that out!
What’s your favorite tip for keeping turkey juicy when smoking or grilling?
Brine it
175 is over kill
I do 155 make at least 4 a week for lunch service
Don't over cook it.
145-155 breasts, 175-195 dark meat (I prefer 195)
Where are you buying these large boneless turkey breast ?
Great question, @petemaus64! 🙌 they get these large boneless turkey breasts from The Butcher Shoppe in East Pensacola. Check them out here: facebook.com/TheButcherShoppeEastPensacola/
@EliteBBQSmokers thank you !!
What about cooking it in the oven,I don't have a smoker
Great question! You can absolutely make this in the oven. Just set it to 300°F, follow the same steps for seasoning and basting, and cook until the internal temp reaches 175°F. Wrapping it in butter will still keep it juicy! The only difference is you won’t get that smoky flavor, but you can add a smoked BBQ sauce at the end to make up for it, if you like. And when you make it, take some pics and tag @EliteBBQSmokers on FB & IG-we’d love to see how it turns out!
Thought you said you were putting it on a smoker?
🔥😀
Why do you cook it to 175? Isn't that overcooked?
Great question, @werty0u2! 🙌 This was actually an award-winning recipe that Kings BBQ shared with us, so I followed their instructions exactly to keep it authentic! In a previous video, I smoked a turkey breast to a target temp of 165°F, but I was cooking at a lower temp of 250°F. One thing I’ve learned in competition BBQ is that when you cook at a higher temperature, you often bring the internal temp a bit higher, too, to keep the meat tender. Plus, this recipe also called for injecting the turkey, which helps it stay juicy even when it’s smoked to 175°F. Thanks for asking!
@@EliteBBQSmokers Also I know brined turkeys are better at higher temps because the extra moisture means you can cook it for longer and let some of the tougher and chewier meat fibers break down
@@JoJo-oc8zf There aren't tough and chewy meat fibers in breast. This is why you're able to sous vide chicken or turkey to, say, 140-150 and eat it cold in a salad or something without it being gross.
175 seems high for finished turkey breast, and at 300 my pellet grill would barely be "smoking", just roasting.
I agree. I know he was just following a recipe given to him, but I'll bet this was only saved due to the butter and injection, and the breast basically squeezed out all its natural moisture. And 175 isn't even when it was finished, but when it was pulled! It probably carry over cooked to 180-185. I'd love to see a comparison against one pulled at 155 or so.
Great observation, @bobrhoads9871! 🙌 I agree that at 300°F, it’s closer to roasting than traditional smoking. That’s why I cooked the turkey breast on a cooling rack with an aluminum pan underneath to act as a heat deflector. This setup forced the heat across the top of the turkey, helping it cook evenly while keeping it juicy and tender.
Here a link to another Turkey video that we pulled it at 165°
ruclips.net/video/rJ8-tXrzYJc/видео.htmlsi=sw5y_f9UkXwJBpQ6
Holy 175° you’d think this was the FDA’s cooking channel
My thought exactly, could pull at 163-165.
I normally do put the breast off the smoker at 165°, but I was running the recipe that my friend use at Memphis in May and that is what he did there
Try 155
@@PapaShongo25 I did a spatchcock turkey this Thanksgiving and pulled it at 155 while the temp was still climbing. It might have hit 160+ and was incredible. My relatives are still talking about it.
Have you won 4th place in the world before? Just curious.
was gonn talk some crap but peep doin already
LOL, I do appreciate observations and different ideas.
Looks good but You should have just made ribs…😂😂…
😂 I hear you, @edmadrigal7519! Ribs are always a winner, and they did cook those for the rib category. This one was for the turkey category at the event-had to bring our A-game all around! 🦃🔥
So it didn't win it got 3rd place got it
That’s right, @davidbennett4946! 🙌 They took 3rd place in the turkey category at Memphis in May-still a big win at one of the toughest BBQ competitions out there! 🏆🔥
Bet the BBQ sauce is why he only got 3rd place.
😂 You might be onto something there! But hey, 3rd place at Memphis in May still tastes pretty darn good. 🏆🔥
Too many steps, not a user friendly recipe..
Gotta pay to play
If this is too many steps your just lazy, you should go watch some other videos on how to improve your mindset buddy! Stop being a troll!
I believe that these steps helped this Turkey Breast to Stand out. But please make it you own.