To those who do find a turkey breast at your grocery store, make sure to read the fine print because a lot of them come pre-brined (or soaked in salt.) You won't need to brine it if this is the case. Take it from someone who did. lol
Thank you! Thank you! Thank you! Microscopic print under the netting, "Pre-Brined". I was just getting ready to brine it when I happened to see your post. When you reach the pearly gates and the guy says "What did you do that helped others?" refer him to this post!😄
Holy cow, or should I say turkey, just pulled 3 pounds off the BGE, phenomenal. Got the bird at Aldi. Goodbye boars head turkey. Now have a WAY superior alternative for lunch meat. Thanks for the video!!
Smoked 2 turkey breats tonight, 1 with this method, 2nd one with another. They turned out absolutely phenomenal. Took me a little over 2 hours to cook fully though. Had right about 10 pounds of turkey in the smoker. I'll definitely be doing this for Thanksgiving this year!
I usually make two birds, one in the oven for the traditional folks and one on the smoker. Smoker always comes out best in my opinion, unfortunately less people attending this year but you just gave me a great idea with this video. Looking forward to more videos, thank you and have a great thanksgiving
I did a very similar recipe for Thanksgiving last year. My only modification was I dropped a bacon weave around it. Truely a game changer, totally agree with he mayo as a binder it does seem to keep moisture in the meat.
I did your smoke whole turkey last year and it was the best I have ever done. Doing it again this year and since I have more people this year, I am adding this recipe. Can't wait to try it out. great video!
Gonna combine a couple of your recipes, use the brine, the dukes, then honey hog hot and holy cow so it’s kind of a sweet hot and peppery turkey and then butter basted. So excited for Thursday!
Tried this last night and holy shit it was delicious. I used my regular apple juice/salt/brown sugar brine, only difference. Bravo, this is definitely in my rotation now. Helpful hint, Whole Foods usually has the boneless Turkey breasts. It’s probably because they roast Turkey breasts in house for their deli counter, I would imagine.
Love it, I think I’m going to try this out. I always do an epic smoked Turkey based on a combination of 2 of Malcom Reed’s recipes for a super juicy honey, pepper, thyme, molasses, brown sugar, and salt brined bird. The big thing though he does to keep that skin golden brown and juicy is spray oil which works 100% of the time. I’m curious about this Mayo method and I’m going to try this for a more true BBQ Turkey flavor profile not that there is anything wrong with my other recipe but more to change it up and try something that I’ll associate with summertime instead of the holidays.
Tip for people seeing as it's close to Thanksgiving and this video will be popping up in your feed just like mine. If you live in an area that has Harris Teeter their Young Turkeys are amazing bang for the buck. I smoke one every year for Thanksgiving and it's always a hit with the whole family.
Got my brine this wrk and was able to try this out last night. Seriously unreal. So juicy and the pepper bite from the Holy Cow is spot on. Thanks for sharing your passion.
I did three for thanksgiving and used Holy cow on one Holy gospel on one and Texas sugar on the third, they were all great but the vote went to Texas sugar
So I needed up doing this method worth the mayo the other and that turkey was KILLER! I only use the boneless breasts when I cook turkey and I will never go back.
Thanks Matt, I have been watching all of your classes and I Love them! Thanks for sharing. I just went on to your website and ordered some of your seasoning and bird bath. Can't wait to try them!!
Hey Matt, would placing the larger part of the turkey breast closer to the direct heat make a difference? Would It help the thinner portion from overcooking or drying out?
LOVE this simple recipe and will definitely be trying it next Thursdsay. Will this work with a 12lb bone-in turkey breast? What's the timing on the bone-in? Thanks!!
is there a reason you had the thinner side of the breast toward the fire? i thought we typically want the thicker end of the meat closer to the heat? curious!
Matt,nice to see u cook on something other than a Traeger,,thought u got rid of your other grills(kidding)u always do good videos or live keep em coming
Definitely trying this for thanksgiving-just ordered y’all’s brine and rubs just having a hard time sourcing breast like that,even with local butchers,I guess I’ll have to get one shipped unless anyone knows were I can get them around Hampton,Va-thanks-love your channel
You could get a bone-in turkey breast and a quality boning knife. Not only would you have two roasts, but you'd also get the skin to crisp up. I've also found boneless, frozen Jenni-O single lobe turkey breasts if you wanted to go the defrost route.
Nope-that would make to much sense-instead I ordered some breast from The Butcher Shop in Florida-lol-after I placed the order and hung up, it sank in and realized for that price I could have bought 4 butterballs,but you live and learn -thanks for the reply
@@jimsaunders4227 No worries. Learning from our choices is one of the best things about life in my opinion. Not sure if you have a Wegmans in your neck of Virginia, but ours up here in Northern VA regularly have de-boned turkey breast.
@@mike7568 I just looked and there’s one about 40 minutes away,I’ll definitely have to pay them a visit-it’s just sad that I have to drive 45 minutes to get to a decent butcher -but he always has great steak and ribs,shoulders are hit and miss and the brisket looks like Costco -thanks for the information
I'm assuming you shouldn't brine the turkey if it is from a grocery store where they already inject it with a salted solution? All the ones I see already have that and I'm worried about it getting too salty if I brine it.
Matt can u help with people who are trying to smoke from a pellet grill other than a Traeger? Like I follow everything u do and bought it rubs. I literally would not cook until I could kinda understand what u were teaching and saying. My issue is my pellet grill doesn’t give enough smoke for a bark. How can I compensate for that or am I just shit outta luck? Price for a Traeger was not my issue btw, just heard too many people say it wasn’t worth it... but now I’m thinking I should’ve got a Traeger.
I can’t speak for pellet grills other than Traeger TBH. I have a long standing partnership w them. I can obtain great smoke flavor from my D2 Traeger Grills.
@@MeatChurchBBQ thank u so much for ur response. Not sure this is Matt, but if it is I’m star struck. Thank u man, I’m gonna purchase the ironwood series and I hope that helps with my smoke issue. I know it will never deliver like a side box but I’m desperate to get the results u show us. Btw ur rubs are freakin awesome, I got the fab 5 a month ago and I’m gonna reorder bc I’m almost out.
He said he gets it from Ben E Keith... i can't find it on the website... thats the prettiest lookin turkey out of the wrapper I ever saw.... Ive used the butterball turkey breast but they fall apart - HELP
They are nearly impossible to find unless right at Thanksgiving time. Buy several and freeze them. I'm hearing that once HEB stores get to the DFW area - they carry them year-round. Hope that's true!
I absolutely love smoked turkey! Nice looking one Matt. For those reading the comments who might not be able to find boneless turkey breast I’ve had luck asking my local grocery store to order them for me from HoneySuckle.
Love the uptick in content quantity. The quality has always been there. I’ve been experimenting with smoking chorizo for breakfast burritos and an addition to the smoked queso do you or anyone who reads this have any tips or suggestions?
I started using Chorizo for his queso recipe also. I place the Chorizo on the smoker as it's coming up to temp (30min or so) then finish it in a skillet before adding to the queso.... Game changer!
For the record, my wife hates turkey...or she did until I followed Matt's video today. All I can say is this is the best turkey I've ever eaten and I've eaten at all the places in Lockhart and many other places. If you have any doubts stow them away and try this. It's fantastic. Thanks Matt!
Will be trying the mayo tip this weekend (Canadian Thanksgiving). I've brined 3 good sized breasts to feed 13 people. I've never had any notable taste improvements with aromatics (herbs, citrus, etc...). Just salt and brown sugar for me :-). Garlic powder, cumin and black pepper for the rub and away we go to 160 internal temp. A spritz with apple juice every 20 mins and a final baste with butter does it every time. Thanks for the video...I'll be stealing some pointers for sure!
I did this method on chicken breast last night. Brined, injected with Mexican chicken bouillon, mayo, holy cow, and honey hog. Basted with herb butter. Pellet grill at 275 and they were at 160 in an hour. Everyone thinks I’m a magician, I’ve never made chicken that good before. Thanks Matt
Holy Cow on Poultry is just the BEST ! We love Smoked Turkey with Holy Cow on it - i'll for sure try the Mayo binder next time - great idea ! Can't wait to see what your next video is !! Keep up the great RUclips Content !
Been smoking for 10 yrs now and still no matter what, ya just can't beat a smoked turkey sammy, period. Good job there Meat Church Matt.
To those who do find a turkey breast at your grocery store, make sure to read the fine print because a lot of them come pre-brined (or soaked in salt.) You won't need to brine it if this is the case. Take it from someone who did. lol
Thank you! That’s a very helpful comment! 🎉
Lots of people have done that.
Thank you! Thank you! Thank you! Microscopic print under the netting, "Pre-Brined". I was just getting ready to brine it when I happened to see your post. When you reach the pearly gates and the guy says "What did you do that helped others?" refer him to this post!😄
THANK YOU SO MUCH FOR THIS COMMENT! I was about to make a brine, thank for this.
Holy cow, or should I say turkey, just pulled 3 pounds off the BGE, phenomenal. Got the bird at Aldi. Goodbye boars head turkey. Now have a WAY superior alternative for lunch meat. Thanks for the video!!
Smoked 2 turkey breats tonight, 1 with this method, 2nd one with another. They turned out absolutely phenomenal. Took me a little over 2 hours to cook fully though. Had right about 10 pounds of turkey in the smoker. I'll definitely be doing this for Thanksgiving this year!
I usually make two birds, one in the oven for the traditional folks and one on the smoker. Smoker always comes out best in my opinion, unfortunately less people attending this year but you just gave me a great idea with this video. Looking forward to more videos, thank you and have a great thanksgiving
I did a very similar recipe for Thanksgiving last year. My only modification was I dropped a bacon weave around it. Truely a game changer, totally agree with he mayo as a binder it does seem to keep moisture in the meat.
I agree nothing taste the same as when it has bacon on it, in it or around it, good call brother
This is the second product I have used of yours. It truly is a world class product. First time I have ever cooked turkey and it was great!
I did a few Turkey Breasts for Thanksgiving (Canada) a month ago. I used Holy Voodoo and it was great!
I did your smoke whole turkey last year and it was the best I have ever done. Doing it again this year and since I have more people this year, I am adding this recipe. Can't wait to try it out. great video!
Gonna combine a couple of your recipes, use the brine, the dukes, then honey hog hot and holy cow so it’s kind of a sweet hot and peppery turkey and then butter basted. So excited for Thursday!
Tried this last night and holy shit it was delicious. I used my regular apple juice/salt/brown sugar brine, only difference. Bravo, this is definitely in my rotation now.
Helpful hint, Whole Foods usually has the boneless Turkey breasts. It’s probably because they roast Turkey breasts in house for their deli counter, I would imagine.
Do you brine overnight or do you have to stick to the 6 hours?
Good stuff. I’d love to see you start a series of videos showcasing all the things u can do with your different rubs and injections etc.
Great suggestion!
Love it, I think I’m going to try this out. I always do an epic smoked Turkey based on a combination of 2 of Malcom Reed’s recipes for a super juicy honey, pepper, thyme, molasses, brown sugar, and salt brined bird. The big thing though he does to keep that skin golden brown and juicy is spray oil which works 100% of the time. I’m curious about this Mayo method and I’m going to try this for a more true BBQ Turkey flavor profile not that there is anything wrong with my other recipe but more to change it up and try something that I’ll associate with summertime instead of the holidays.
Holy Cow! Literally! Definitely trying this!
Tip for people seeing as it's close to Thanksgiving and this video will be popping up in your feed just like mine. If you live in an area that has Harris Teeter their Young Turkeys are amazing bang for the buck. I smoke one every year for Thanksgiving and it's always a hit with the whole family.
the mayo is a great idea, that will really keep it from drying out ................. thanks Matt
Got my brine this wrk and was able to try this out last night. Seriously unreal. So juicy and the pepper bite from the Holy Cow is spot on. Thanks for sharing your passion.
Matt seems like an awesome guy to have a cold beer with and watch meat get smoked
God bless you father
I did three for thanksgiving and used Holy cow on one Holy gospel on one and Texas sugar on the third, they were all great but the vote went to Texas sugar
Awesome video! I’m gonna try this weekend.
Didn’t use holy cow . Just a little honey hog for a sweeter profile and 10/16 mesh pepper! Can’t wait for it to finish! Thanks for all the videos
How was the outcome ?
Did this yesterday flavors were great. It took 4 hours to cook 4lbs breast
So I needed up doing this method worth the mayo the other and that turkey was KILLER! I only use the boneless breasts when I cook turkey and I will never go back.
Thanks Matt, I have been watching all of your classes and I Love them! Thanks for sharing. I just went on to your website and ordered some of your seasoning and bird bath. Can't wait to try them!!
Cooking this right now. So excited!
Greetings from Ottawa 🇨🇦 Awesom👍🏻
Dude you are one of the best!!
Nice cutting board!
Ok, I’m gonna trust the mayo thing. I felt the same way years ago the first time I used yellow mustard as a base for my ribs.
Thick end towards the Firebox Dude...!
Where can I buy this particular cut of turkey?
Hey Matt, would placing the larger part of the turkey breast closer to the direct heat make a difference? Would It help the thinner portion from overcooking or drying out?
I wonder if Andrew is waiting with the turkey breast in his hand waiting for Matt's tip lol
Definitely have to give this a try
Yup I’m in
another great video as usual!!!
LOVE this simple recipe and will definitely be trying it next Thursdsay. Will this work with a 12lb bone-in turkey breast? What's the timing on the bone-in? Thanks!!
I love it when I hear Use a good mayo, dont worry, you're not going to taste it
Would mustard, instead of mayo, work?
is there a reason you had the thinner side of the breast toward the fire? i thought we typically want the thicker end of the meat closer to the heat? curious!
Only thing I would do differently is add some some brandy
Yep or a top quality bourbon
Matt,nice to see u cook on something other than a Traeger,,thought u got rid of your other grills(kidding)u always do good videos or live keep em coming
Awesome video, ready to try it out this weekend.
Hey Brother! Awesome vid and technique!!! What model watch do you have on?
What size is that cutting board? That thing is great! I wonder how butter would work instead of mayo?
Can’t wait to try this in Ohio 👍🏼👍🏼
No MeatChurch brine, substitute kosher and brown ratio?
awesome
Waxahachie Tx on tha map!!!
Is there much of a difference between Dukes and Hellman's mayo?
Big difference, Dukes uses apple cider vinegar, I like it much better for sure.
If I cooked this a day before eating, how would I go about reheating it
Can you cook it in a regular oven? And get the same results?
Dam that looks very good.
Definitely trying this for thanksgiving-just ordered y’all’s brine and rubs just having a hard time sourcing breast like that,even with local butchers,I guess I’ll have to get one shipped unless anyone knows were I can get them around Hampton,Va-thanks-love your channel
You could get a bone-in turkey breast and a quality boning knife. Not only would you have two roasts, but you'd also get the skin to crisp up. I've also found boneless, frozen Jenni-O single lobe turkey breasts if you wanted to go the defrost route.
Nope-that would make to much sense-instead I ordered some breast from The Butcher Shop in Florida-lol-after I placed the order and hung up, it sank in and realized for that price I could have bought 4 butterballs,but you live and learn -thanks for the reply
@@jimsaunders4227 No worries. Learning from our choices is one of the best things about life in my opinion.
Not sure if you have a Wegmans in your neck of Virginia, but ours up here in Northern VA regularly have de-boned turkey breast.
@@mike7568 I just looked and there’s one about 40 minutes away,I’ll definitely have to pay them a visit-it’s just sad that I have to drive 45 minutes to get to a decent butcher -but he always has great steak and ribs,shoulders are hit and miss and the brisket looks like Costco -thanks for the information
I typically use mustard as a binder. I'm not opposed to using mayo, and Dukes is life but is there a specific reason to use mayo vs mustard?
Likely the higher oil content.
How long did you brine it for?
Im looking through the comments for that also...did you ever find out?
Would you recommend a mayo binder only for Turkey? Or would you use it in a brisket too?
Duke's baby!
Anyone know the dimensions or capacity of the brining tub Matt used? Looks like 6 liter? Also what herbs were used?
i NEED that cutting board
My wife is allergic but has some vegan mayo. Would you recommend trying that or olive oil?
What kind of Jurassic park turkey did that come from?
Would you treat the bone in turkey breast the same way?
I'm assuming you shouldn't brine the turkey if it is from a grocery store where they already inject it with a salted solution? All the ones I see already have that and I'm worried about it getting too salty if I brine it.
Josh you are correct. Do not brine if it comes pre-brined, which most of them do.
Matt can u help with people who are trying to smoke from a pellet grill other than a Traeger? Like I follow everything u do and bought it rubs. I literally would not cook until I could kinda understand what u were teaching and saying. My issue is my pellet grill doesn’t give enough smoke for a bark. How can I compensate for that or am I just shit outta luck? Price for a Traeger was not my issue btw, just heard too many people say it wasn’t worth it... but now I’m thinking I should’ve got a Traeger.
I can’t speak for pellet grills other than Traeger TBH. I have a long standing partnership w them. I can obtain great smoke flavor from my D2 Traeger Grills.
@@MeatChurchBBQ thank u so much for ur response. Not sure this is Matt, but if it is I’m star struck. Thank u man, I’m gonna purchase the ironwood series and I hope that helps with my smoke issue. I know it will never deliver like a side box but I’m desperate to get the results u show us. Btw ur rubs are freakin awesome, I got the fab 5 a month ago and I’m gonna reorder bc I’m almost out.
What and where can I get that container you used to brine ?
any recommendations on smoking at home and then serving the next day because my mother in law doesn't have a smoker? How to store and reheat?
Wrap it in food service film or foil. Reheat st 225° wrapped w some butter.
Wouldn't you want the thick part towards the fire?
what kind of wood did you smoke that on ?
How much ppl would that feed?
Can i buy your Meat Church cutting board?
He said he gets it from Ben E Keith... i can't find it on the website... thats the prettiest lookin turkey out of the wrapper I ever saw.... Ive used the butterball turkey breast but they fall apart - HELP
12 pound bone in breast. How long at 275? Thanks!
Do you sell the cutting board you have in this video towards the end?
Yes we do in our shop in Waxahachie, TX.
Matt. Where can I get a breast like this? My local meat shop doesn’t carry turkeys. Would a turkey roast the be same idea?
Dukes is the shit!!! Kraft is terrible and Hellman’s is dang good. But Dukes is where it’s at.
Who makes the offset stick burner you cooked on?
El Rey Smokers
Try dry brining the turkey will come out juicier
Does anyone know where the hell to get a big boneless turkey breast like this?
They are nearly impossible to find unless right at Thanksgiving time. Buy several and freeze them. I'm hearing that once HEB stores get to the DFW area - they carry them year-round. Hope that's true!
Of course your last name is, "Pittman."
Oranges and turkey?????? I don't know.
Think outside the box. 🤔
NO Problem, I CANT TASTE DUKE'S MAYONNAISE ON A BOLOGNA SANDWICH...! HELLMAN"S BABY...!
Use rub that all have around the world tbh
First!
"Don't use the cheap mayonnaise!"
Also: "You're not even gonna taste the mayonnaise, don't worry!"
Imagine that logic.
Sorry, Matt. You lost me at mayonnaise... Yuck!
Truly amazing!!! I’ll be doing this at Thanksgiving. Shout out from Cleburne, Texas!
I absolutely love smoked turkey! Nice looking one Matt. For those reading the comments who might not be able to find boneless turkey breast I’ve had luck asking my local grocery store to order them for me from HoneySuckle.
Great tip!
I know this is an old video, but my trader Joe's always has them!!!!
Love the uptick in content quantity. The quality has always been there. I’ve been experimenting with smoking chorizo for breakfast burritos and an addition to the smoked queso do you or anyone who reads this have any tips or suggestions?
I started using Chorizo for his queso recipe also. I place the Chorizo on the smoker as it's coming up to temp (30min or so) then finish it in a skillet before adding to the queso.... Game changer!
Matt must have been reading my mind. I'm doing a breast on my Traeger for Thanksgiving and needed a recipe. Looks amazing. Shout out from Crowley, Tx
For the record, my wife hates turkey...or she did until I followed Matt's video today. All I can say is this is the best turkey I've ever eaten and I've eaten at all the places in Lockhart and many other places. If you have any doubts stow them away and try this. It's fantastic. Thanks Matt!
I'm new here, just wondering WHY TF do you only have 105k subs? I'm requesting a recount! Love the channel!
Appreciate that! Hopefully as we produce these videos we can grow the channel. 👊🏽
I may do this with the addition of the Gospel rub.
Will be trying the mayo tip this weekend (Canadian Thanksgiving). I've brined 3 good sized breasts to feed 13 people. I've never had any notable taste improvements with aromatics (herbs, citrus, etc...). Just salt and brown sugar for me :-). Garlic powder, cumin and black pepper for the rub and away we go to 160 internal temp. A spritz with apple juice every 20 mins and a final baste with butter does it every time. Thanks for the video...I'll be stealing some pointers for sure!
Amazing!! Your the GOAT!
I did this method on chicken breast last night. Brined, injected with Mexican chicken bouillon, mayo, holy cow, and honey hog. Basted with herb butter. Pellet grill at 275 and they were at 160 in an hour. Everyone thinks I’m a magician, I’ve never made chicken that good before. Thanks Matt
Holy Cow on Poultry is just the BEST ! We love Smoked Turkey with Holy Cow on it - i'll for sure try the Mayo binder next time - great idea ! Can't wait to see what your next video is !! Keep up the great RUclips Content !
Makes a mean turkey, bacon, ranch sammy.
What is the weight of that turkey ? Is there a target size for this cook?
How long did you brine it?