I’ve been smoking some boneless turkey breasts lately, & the eaters have just been wild about it. It’s pretty easy too. I’ve noticed it’s pretty popular in Texas, & on my last few trips there I’ve eaten some. Have to admit it’s some really tasty stuff. As for bone in, I’m going to try one & see how that goes. What I’ve done with the boneless ones is to smoke them with pecan & white oak, get them to about 140, then wrap them with a few pats of butter. Pull them at 155-160. Wonderful.
Both of them look so delicious. Crispy and a great color on them. It’s a great idea to make a whole turkey and a Turkey breast too. Have a wonderful weekend.
What are your thoughts of both injecting the birds and brining at the same time ? Never done it but it strikes me as the best way to get the solution all the way in…. Or am I missing something? Cheers
Team Camp Chef! Hell yeah! Same exact model I have as well. That smokebox is great. Super easy to add some great flavor. I have the propane grilling sidekicker as well so I can smoke then mark if I want some char on my wings. Time to upgrade that tragernation knife! ;)
Really liking the Camp Chef so far! I haven't hooked up the propane yet, but I've heard cool things about it. Love being able to add chunks of wood for a little smoke. Might need to get a Camp Chef knife soon!
So the real question is what is Dry and what is the Driest, after 30 years of cooking turkey this year I am cooking BRISKET for my family with our HRBBQ spices.
Thank you so much for this video! I have two questions: 1. I don’t have an instant read thermometer, so I use probes that stay in the meat for the entire cook. Would you recommend putting the probe in the breast or in the thigh of the Turkey? 2. The turkey we have for this year has been “pre-injected” with a salt solution. Can I still brine it and, if so, for how long should I brine it per pound? Thanks in advance!
Hey Heath, really enjoy your videos! Tried a bone in turkey breast for the first time. Do you know why the meat would have a slight pink color down by the bone? Cooked at 350 on a pellet smoker to 165 internal checked with instant read in multiple spots. Thanks!
This looks absolutely delicious, but I'm team anything that's not turkey breast. I will not eat white meat poultry. I want the moist and flavorful dark meat. I shred the breast, mix it with rice and gravy so the dogs can have a nice Thanksgiving too. Have a great Thanksgiving everyone.
I usually skip the brine. Every time I use one my turkey tastes like ham. Kind of a pain in the butt too. Juice just isn't worth the squeeze in my opinion
It's a toss up between deep fry and smoke turkey. I just started smoking turkey about 3 years ago. My wife and I still like oven turkey but prefer deep fry and smoke better.
@@HeathRilesBBQ thanks for the content man. i went from not being able to bbq to serving ppl the best ribs theyve ever had. im smoking two racks right now, one for us here at the house, and another for a couple of friends just to show off. ty man.
Are you team Whole Turkey or Bone-In Turkey Breasts for Thanksgiving?
I’ve been smoking some boneless turkey breasts lately, & the eaters have just been wild about it. It’s pretty easy too. I’ve noticed it’s pretty popular in Texas, & on my last few trips there I’ve eaten some. Have to admit it’s some really tasty stuff. As for bone in, I’m going to try one & see how that goes. What I’ve done with the boneless ones is to smoke them with pecan & white oak, get them to about 140, then wrap them with a few pats of butter. Pull them at 155-160. Wonderful.
@MichaelMayfield-fc3df that's the way to do it!! I also remove the skin from the boneless turkey breast
@@felipemata2960 Yes, I remove the skin too. Seems to let the meat absorb the seasoning better, & form a good bark.
I smoke turkeys every year for thanksgiving in my offset ! Had it made and never looked back … LOVE this time of year !!
Smoked turkey is my absolute favorite type of BBQ. I actually like it better than everything else, even brisket.
Awesome! Thank you.🙏
Looks perfect sir. Another great video with great advice. Thank you for what you do Heath
The turkey looks great!
You should have done DEEP FRIED TURKEY VS SMOKE TURKEY
Both of them look so delicious. Crispy and a great color on them. It’s a great idea to make a whole turkey and a Turkey breast too. Have a wonderful weekend.
What are your thoughts of both injecting the birds and brining at the same time ? Never done it but it strikes me as the best way to get the solution all the way in…. Or am I missing something? Cheers
It's hard to go back once you've had a good smoked turkey. It's also one of the few meats I prefer injected. Great video.
Team Camp Chef! Hell yeah!
Same exact model I have as well. That smokebox is great. Super easy to add some great flavor.
I have the propane grilling sidekicker as well so I can smoke then mark if I want some char on my wings.
Time to upgrade that tragernation knife! ;)
Really liking the Camp Chef so far! I haven't hooked up the propane yet, but I've heard cool things about it. Love being able to add chunks of wood for a little smoke. Might need to get a Camp Chef knife soon!
So the real question is what is Dry and what is the Driest, after 30 years of cooking turkey this year I am cooking BRISKET for my family with our HRBBQ spices.
Thank you so much for this video! I have two questions:
1. I don’t have an instant read thermometer, so I use probes that stay in the meat for the entire cook. Would you recommend putting the probe in the breast or in the thigh of the Turkey?
2. The turkey we have for this year has been “pre-injected” with a salt solution. Can I still brine it and, if so, for how long should I brine it per pound?
Thanks in advance!
Good video do you recommend putting rub and butter under the skin
Wonder if the breast lagged due to staying whole unlike the spatchcock style. 🤔 They look and I’m sure they taste awesome!
Hey Heath, really enjoy your videos! Tried a bone in turkey breast for the first time. Do you know why the meat would have a slight pink color down by the bone? Cooked at 350 on a pellet smoker to 165 internal checked with instant read in multiple spots. Thanks!
Newbie question. Are not all chickens/turkeys pre brined with a salt solution? It seems like overkill. I would rather inject?! Ty for any comments.
This looks absolutely delicious, but I'm team anything that's not turkey breast. I will not eat white meat poultry. I want the moist and flavorful dark meat. I shred the breast, mix it with rice and gravy so the dogs can have a nice Thanksgiving too. Have a great Thanksgiving everyone.
I usually skip the brine. Every time I use one my turkey tastes like ham. Kind of a pain in the butt too. Juice just isn't worth the squeeze in my opinion
I’m team debone the turkey. It takes about 25-30 min to do, but then my guests don’t deal with any cartilage or tendons in the legs.
It's a toss up between deep fry and smoke turkey. I just started smoking turkey about 3 years ago. My wife and I still like oven turkey but prefer deep fry and smoke better.
first
Appreciate you watching and commenting! 🤝
@@HeathRilesBBQ thanks for the content man. i went from not being able to bbq to serving ppl the best ribs theyve ever had. im smoking two racks right now, one for us here at the house, and another for a couple of friends just to show off. ty man.
@@nojuice457 Love to hear that! Really glad our videos have been helpful and it's upped your rib game.
Dude. Why aren't you smoking on an offset? Pellet grills are lazy ass set it and forget. Some people just don't want to put in the hard work..