Turkey breast is one of my favorite things to smoke. The only thing I do differently is I dump what most would consider an obnoxious amount of butter on it while it's resting. Awesome color, by the way!
Yes, I pull that big of breast off the smoker about 145, foil wrap tightly w/butter and put in small cooler to “rest” an hour+ It will easily carry over to a safe temp and then as it comes back down a bit, take on some of that yummy butter. During thanksgiving, I make a compound butter w/rosemary, thyme, and any other fun fresh herbs I got. U really don’t notice the taste of the herbs, but u do smell them.
I don't want to discount the turkey producers in Utah, but, yeah, smoked turkey is pretty common at Texas bbq joints. I love it as a variety among other meats. This looks really legit. I'd have put some ancho or chipotle powder in that rub though.
Okay, I’ve now smoked a turkey breast for the third time on my Kamado Joe, and again it was amazing! Great smoky flavor, moist, low calorie and it tastes great. What more do you want. Thanks for all you do. I love your videos and your presentation. I have also done a couple of briskets, pork butts, and grilled “baked potatoes “ using your recipes. The potatoes are the best, wow!
Worlds best? I think no...wait... Okay, it is the best. By far. Texas, Oklahoma boy myself. I been smoking Texas briskets for over 35 years. In the great state of Alaska, and now in the horrible state of Washington. The only reason I stay is because of family here, the Pacific ocean, and salmon/steel head fishing, and elk/deer/black bear/cougar season. Sure miss moose/caribou/trapping season though.
I'm definitely going to make this! Every turkey I've smoked has come out dry. It's definitely on my list to master. By the way, I just read yalls story and it is super awesome! Keep going!
Hey Grill! Haven't watched this video...yet, no time right now, but I will. But have to say, your right. I'm one of those jerks that can get consistent grand slam wild turkeys. Smoking them is the way to go!
@@Heygrillhey Can you please give me an estimate on time/temp on spatchcock turkey? I'm going to try it for the first time on my pellet smoker. Thanks in advance, Happy Thanksgiving to all!
I made this recipe with wild turkey. It turned out wonderful!
Turkey breast is one of my favorite things to smoke. The only thing I do differently is I dump what most would consider an obnoxious amount of butter on it while it's resting. Awesome color, by the way!
Smokin Joe does this on his too..,amazing flavor. Who doesn't love butter!
Yes, I pull that big of breast off the smoker about 145, foil wrap tightly w/butter and put in small cooler to “rest” an hour+ It will easily carry over to a safe temp and then as it comes back down a bit, take on some of that yummy butter. During thanksgiving, I make a compound butter w/rosemary, thyme, and any other fun fresh herbs I got. U really don’t notice the taste of the herbs, but u do smell them.
I don't want to discount the turkey producers in Utah, but, yeah, smoked turkey is pretty common at Texas bbq joints. I love it as a variety among other meats. This looks really legit. I'd have put some ancho or chipotle powder in that rub though.
Great video! I also felt like I was looking into my future because your banter reminds me so much of my husband and I 😂
Okay, I’ve now smoked a turkey breast for the third time on my Kamado Joe, and again it was amazing! Great smoky flavor, moist, low calorie and it tastes great. What more do you want. Thanks for all you do. I love your videos and your presentation. I have also done a couple of briskets, pork butts, and grilled “baked potatoes “ using your recipes. The potatoes are the best, wow!
I plan on doing this, This Thanksgiving!!! Can't wait!! I did smoke a breast the past two years but a different recipe - looking forward to this one.
This is what the people are getting this Christmas for dinner!
Another awesome vid! You now added another one I have to try to make. Love how you keep it simple and effective.
color was perfect. nice job
I'm just addicted to your channel! Greats from Italy!
I enjoyed watching your video. The scenery is beautiful! So natural and authentic.
Turkey breast is my favorite and it’s not particularly close. Big fan of wrapping in butter!
Thanks Susie as always a great video! For ALL future videos Todd should remain behind the camera.
Not happening.
I think he is referring to his perceived lack of patience and what many may think is bad attitude.
because my great state of TEXAS ( home of the worlds best bbq ) smells great unless you got to houston or odessa .... then its kind of funky !!!
Worlds best? I think no...wait...
Okay, it is the best. By far.
Texas, Oklahoma boy myself. I been smoking Texas briskets for over 35 years. In the great state of Alaska, and now in the horrible state of Washington. The only reason I stay is because of family here, the Pacific ocean, and salmon/steel head fishing, and elk/deer/black bear/cougar season. Sure miss moose/caribou/trapping season though.
I'm definitely going to make this! Every turkey I've smoked has come out dry. It's definitely on my list to master. By the way, I just read yalls story and it is super awesome! Keep going!
Meat Church BBQ recommends smearing the breast with mayonnaise before putting the rub on it. I tried that last year and it kept things nice and moist.
The information definitely helps.
Todd has the BEST job ever!
Nor Best is the best! Thanks for sharing!
Thanks, Just made it, can't wait, just 2 1/2 more hrs ♨️🦃✅
Going to try it this year
Tower chicken farm my local polish butcher shop gets they're turkeys from there for thanksgiving and they are delicious.
Hey Grill! Haven't watched this video...yet, no time right now, but I will. But have to say, your right.
I'm one of those jerks that can get consistent grand slam wild turkeys.
Smoking them is the way to go!
Hi, thanks for this video. Looks delicious! And the spice is great! I will do it like this!!
Greetings from Germany😀👍
You guys are awesome. Thank you.
The information does help!
Love you guys! We so enjoy your videos! We also watched your Food Network Grill show, great! Hope they give you a contract!
I know I am light years behind, but you should have won the Master of Cue BBQ brawl.
Wow I need to source one of these like now!
Great video. Great couple. Wish I could find a turkey breast like that. Looks fantastic!!!
Do a deep fry turkey and a smoke turkey and see which one is better
Todd is hilarious lol
Looks awesome!
Sorry Todd I’m here for her goofy commentary lol
I said it before, I turned my brother on to smoking and he later turned me on to you. Great channel and great recipes. Keep it up!
Thank you!
That looks awesome I live in Southern Utah where did you go to get your turkey breast?
Found these at Harmon’s I think!
I could sure use me some more taste test Todd!!!!
Loved that rub. Gonna do a bird on the rotisserie. Any thoughts? Anybody???
What brands do you recommend? I can’t get Norbest in San diego
Can you do a smoked ham video
Just curious if you could tell me where your brine recipe is and how long to brine a twelve pound turkey. Thanks love your channel.
Brine for about an hour per pound. heygrillhey.com/simple-apple-spice-turkey-brine/
Thank you, 👍
What grocery store do you get the turkey breast from?
Cutting board is upside down. But it looks awesome.
Where do I get the turkey breast? Does the Norbest company ship? I’ve checked out their site but can’t get anything in the cart???
They might. You'll have to contact them to find out.
Have you noticed your camp chef woodwind pro to run hot on the upper shelf?
Not really. I have found temps to match the controller more consistently up there, but every grill is different.
Cats got fangs😅
"Mouse has four paws"
:Corporal Walter 'Radar' O'Reilly, MASH unit 4077, near the front line, Korea. 🙂
Is it turkey breast roast? I have honeysuckle turkey breasts seasonally near me but bone in.
Taste test Todd 😁
How long do you brine the turkey if you do this yourself? (4 - 8 hours like a chicken breast)?
I usually go an hour per pound or overnight. Whichever is easier.
@@Heygrillhey Thank you. 😉
Susie for Master of Juicy and Todd for Jr Assistant of Bark 2024
Quit being rude Todd. Your wife is doing just fine. Can't wait to try your recipe! Thanks for the lesson.
Question. The smoke ring on my turkey is never as visible as one you might see on beef.... Is this normal for most folks?
Pretty normal. I wouldn’t worry about the smoke ring. It has nothing to do with smoke flavor.
Didn’t Todd complain about too much seasoning before? 🧂
Where do you get one of these if I already live in Utah... just drive to Manti? or do local stores carry them?
350 S 300 W
Moroni, UT
Norbest store
I am smoking a bone in turkey breast, have you ever spatchcocked just the turkey breast?
Yeah! It shortens the cook time by like half.
@@Heygrillhey Can you please give me an estimate on time/temp on spatchcock turkey? I'm going to try it for the first time on my pellet smoker. Thanks in advance, Happy Thanksgiving to all!
wow.. looks great... no need for the background music... reminds me of watching late 70's and early 80's "grown up" movies. lol
8:17 ??
That's a sexy cutting board.
I think Todd was hangry in this video.
🅿🆁🅾🅼🅾🆂🅼 🤘
lose the rude dude guy
No.