Malcom! What do you mean, “if you like what we do here, ….”, we love what you do so much that, we watch what you do over and over again even if we have no plan to cook. I think I speak for a lot of us here.
For fun, can you do what many people will end up picking up? One of those Butterball turkey breast roasts and what you would do to make it taste great.
Just made this on a turkey that was 48 hrs in a brine. It's colder here in central NY so outside on the deck worked very well. Deconstructed the turkey into component parts post brining and separated the boneless breast halves. One major deviation: I removed the breasts from the smoker at 145 degrees and let the carry over heat raise the temp. Complete game changer. No need to cook to 160. Didn't pull skin from breast before brining but I will do this next time. Super delish.
I’ve never seen boneless turkey breasts before, but they’re easily my favorite part of the turkey. Smoked turkey is absolutely fantastic, and this recipe looks mouthwatering. For smoking, a temperature of 270°F is a great recommendation, and pulling the meat at an internal temp of 160°F is spot on. I wish we had a smoker at home-I’d be making this all the time. This looks so good that my mouth was watering the entire video. I think this would be even more amazing if you used Little Caesars garlic butter as the binder, then seasoned it with Kinder’s All Purpose Meat & Vegetable Rub and a light sprinkle of Grill Mates Mesquite Rub for that extra smoky flavor. And I couldn’t agree more-resting the meat is crucial. Cutting into it too soon lets all those delicious juices run out, leaving the meat dry. But letting it rest allows the juices to cool slightly and redistribute, making the meat incredibly juicy and tender. Thanksgiving is hands-down my favorite holiday. There’s nothing like the entire family gathering around for incredible food, swapping stories, watching the parade, and soaking in the crisp fall air. This smoked turkey breast would definitely be the perfect centerpiece for Thanksgiving day.
Awesome Turkey Malcolm, and yes they are delicious and leftover Turkey is amazing for sandwiches that’s my go to anymore think I’ve smoked about 6 so far
Them breast are incredible-I bought them when I watched your first video years ago-the only problem was by the time they were shipped to Va it cost right at 100 dollars so now a days I can catch butterballs on sale and cut the breast out-we just got a 23 pounder at BJs and will stick with your recipe like always-thank you and have a good thanksgiving
Take this breast, thin slice it. Dice up 2 lbs of thick cut pepper bacon then fry it up. Then stack it on 2 slices of sourdough and butter both sides. Grill them up in a pan. Put 2 slices of gouda between the turkey and bacon crumbles. Grilled turkey club on sourdough. Bangin.
Malcom, I plan on doing this very thing this weekend but need to hold them over until Thanksgiving. I can vacuum seal them in my chamber vacuum sealer and then reheat with sous vide on Thanksgiving. Have you don't something like that before?
Maybe an odd question, but if I only had one probe for two different pieces of meat would you recommend probing the smaller of the two, then moving the probe to the larger one once the first gets to temp? I'm currently away from my normal kitchen and only have one probe and would rather not buy more kitchen equipment I already own.
@HowToBBQRight Did the big breast take 45 additional minutes from after you took off the small one, or from the time you wrapped it? Trying to get a fix on the total cooking time? Thanks.
I'm gonna copy you're recipe on my pellet grill with pecan and cherry wood blend. I am a "Thigh Guy" 😅, but that looked like the juiciest breast I've seen. I can't wait to try it, but I will have a couple leg quarters on too! Love your channel. Long time Columbia MS Fan! Hottie Toddy! 😂
Bravo. Love the videos. Wondering if you can share some advice. I'm guessing that you make BBQ ahead of time for a family get together. If so, what is the best way to bring it back up to temp. I'm planning on pulled chicken (thighs) and pulled pork. Would love your thoughts.
I have wondered about this too. I plan to smoke my turkey on Wednesday for Thursday's serving (I like to allow time for errors : ) and I had a BIG one last year. So glad I didn't have it happen on Thanksgiving day). Would love thoughts on re-heating to keep it's smoky flavor and crispness. Re-heat on smoker? Oven? I re-heated in the oven last year and wonder if there are better ways.
Mr. Malcolm, a question for you or the experienced commenters... Is there a risk of the meat being too salty if using a TX or similar rub, with salt in it, after brining?
I’m doing a 72 hour full turkey but I’m also doing an additional turkey breast I have 2 questions Would it hurt the breast if I brined it with the turkey?
The fact you say chef/cook shows your lack of knowledge or understanding of the difference ! But yeah I’d have Big Dog cook my dinner 8days a week - and I’m Scottish 😂
That is one sexy smoked Turkey! I don't have a smoker but I'm planning on doing a DIY setup to save money. I cheated for Thanksgiving this year and bought a fully cooked Popeyes turkey. Heat and Eat! Making all the side myself though, so it'll be a banger.
Not sure if you will see this comment I bought the bird brine and meat bags and a rack. I live by your AP and BBQ seasonings I buy at my local Walmart. I went to your website to buy the Bird brand and the bags and the rack.
I live in Albuquerque NM. It's hard to find turkey breasts that big. Local butcher shops have turkey breasts but they're a lot smaller. I want to find those big ones!
Hi Malcolm. When I started watching your channel you didn't have any music playing over your dialogue track. And that absence is a great thing. I ask hosts that do it, to please not do it, as the music, no matter the choice or the volume, is distracting to the goal at hand: paying attention to host as well as the video portion. It may not seem like a big deal, but to me it is. So, please, pretty please, with some Killer Hogs TX Brisket Rub on top, do not add any music track to your dialogue track. Thank you very much.
Poultry has a done temp of 165. Pulling it at 160 allows the heat to carry over and finish it to 165 without it going much higher. As far as I know, the only common meats that are safe to eat at 145 is pork and whole muscle beef.
@@johnlebzelter4208 what an asinine comment. I was laughing at his interpretation of “light coating” - which has nothing to do with my barbecue knowledge.
This is going to be a certified classic
Malcom! What do you mean, “if you like what we do here, ….”, we love what you do so much that, we watch what you do over and over again even if we have no plan to cook. I think I speak for a lot of us here.
Smoked turkey breast is underrated. We inject creole butter instead of brining. Great cook!
Never ever throw away that skin! SKIN HAS THAT CRISP TASTE
Daniel has spoken...
I’ve been deboning large turkeys and making the breasts this way since your original video. This is like a remake of a classic movie. Thank you!
Thanks Malcolm. Just in time for Thanksgiving. Can't wait to try it
That turkey looks delicious Happy holidays.
@howtobbqright, Malcom is the Mississippi Madman. What a great video. Thx.
So well done! Your videos just keep getting better and better, Malcom.
I do this with the pre-brined butterball turkey breast, absolutely fantastic for sandwiches or by itself.
Is 48 hours too long to brine a breast?
We just bought 2 turkey breasts and I had planned on smoking them anyway but after seeing this our minds have been changed. Great job!!!!
OMG this is why I subscribed cook it like you like to eat it. Cause that's what I'm about. You make everything look like it eats right. 👍.
Hell Yes! This is the real deal! Thanks, Key West Rick
For fun, can you do what many people will end up picking up? One of those Butterball turkey breast roasts and what you would do to make it taste great.
If you're talking about them 3lb breast with the netting, Malcom does have a video on it.
@ didn’t know that, thanks!
@@suemeyer7551 although it is an old video. I would like to see a newer video on it. I'm sure he's improved quite a bit since then.
@ it’s the one with the bacon grid? I remember watching it so long ago I forgot about it lol
@suemeyer7551 no not the bacon wrapped one but there is one that was posted 12 years ago.
Just made this on a turkey that was 48 hrs in a brine. It's colder here in central NY so outside on the deck worked very well.
Deconstructed the turkey into component parts post brining and separated the boneless breast halves.
One major deviation: I removed the breasts from the smoker at 145 degrees and let the carry over heat raise the temp. Complete game changer.
No need to cook to 160. Didn't pull skin from breast before brining but I will do this next time.
Super delish.
Thank you Malcom! I can't wait to try this!
I’ve never seen boneless turkey breasts before, but they’re easily my favorite part of the turkey. Smoked turkey is absolutely fantastic, and this recipe looks mouthwatering. For smoking, a temperature of 270°F is a great recommendation, and pulling the meat at an internal temp of 160°F is spot on. I wish we had a smoker at home-I’d be making this all the time.
This looks so good that my mouth was watering the entire video. I think this would be even more amazing if you used Little Caesars garlic butter as the binder, then seasoned it with Kinder’s All Purpose Meat & Vegetable Rub and a light sprinkle of Grill Mates Mesquite Rub for that extra smoky flavor. And I couldn’t agree more-resting the meat is crucial. Cutting into it too soon lets all those delicious juices run out, leaving the meat dry. But letting it rest allows the juices to cool slightly and redistribute, making the meat incredibly juicy and tender.
Thanksgiving is hands-down my favorite holiday. There’s nothing like the entire family gathering around for incredible food, swapping stories, watching the parade, and soaking in the crisp fall air. This smoked turkey breast would definitely be the perfect centerpiece for Thanksgiving day.
Thank you Malcom your the Man!
Really do love your recipes. I will definitely cook this for Thanksgiving this year. Please keep all the great content coming!!!
Awesome Turkey Malcolm, and yes they are delicious and leftover Turkey is amazing for sandwiches that’s my go to anymore think I’ve smoked about 6 so far
That was killer looking turkey breast! I'm going to try this out. Great video!
It's Turkey Time! - Thanks - Cheers!
That king craw is killer on everything
Looks delicious and I’m on my way on making this tomorrow!
Malcom, haven't watched you in a while but man are you looking good! Way to slim down a bit!
I was thinking the same thing!
Great video. I love turkey breast. Especially done this way.
Does Malcolm have a restaurant?
If not, he should!
Outstanding Malcum!!!~~
Isn't it Malcom?
dry the breast and brush on yellow mustard as a binder is a nice option --- Great Video, Malcom. Thanks
Another great video. Thank you!
Legendary.
You sir are badass
Hey Malcolm, thanks for the video. I’ll be visiting Kevin tomorrow as we are making a Pensacola run. Happy Thanksgiving y’all.
Isn't it Malcom?
Looks delicious! Now I'm hungry🤷♂
Them breast are incredible-I bought them when I watched your first video years ago-the only problem was by the time they were shipped to Va it cost right at 100 dollars so now a days I can catch butterballs on sale and cut the breast out-we just got a 23 pounder at BJs and will stick with your recipe like always-thank you and have a good thanksgiving
Looks awesome 👍👍
Thx for the video
Take this breast, thin slice it. Dice up 2 lbs of thick cut pepper bacon then fry it up. Then stack it on 2 slices of sourdough and butter both sides. Grill them up in a pan. Put 2 slices of gouda between the turkey and bacon crumbles. Grilled turkey club on sourdough. Bangin.
Malcom, I plan on doing this very thing this weekend but need to hold them over until Thanksgiving. I can vacuum seal them in my chamber vacuum sealer and then reheat with sous vide on Thanksgiving. Have you don't something like that before?
Maybe an odd question, but if I only had one probe for two different pieces of meat would you recommend probing the smaller of the two, then moving the probe to the larger one once the first gets to temp? I'm currently away from my normal kitchen and only have one probe and would rather not buy more kitchen equipment I already own.
Where is the ultra like button?!!! I'm ready to cook and eat some turkey!
I ordered my Turkey Breast from The Butcher Shoppe today.
How much was it? Shipping?
@@That..Guy..4.99/lb and about 30 bucks ship.
Ever tried pecan wood? I love it!!!
Top dog in BBQ
@HowToBBQRight Did the big breast take 45 additional minutes from after you took off the small one, or from the time you wrapped it? Trying to get a fix on the total cooking time? Thanks.
I'm gonna copy you're recipe on my pellet grill with pecan and cherry wood blend. I am a "Thigh Guy" 😅, but that looked like the juiciest breast I've seen. I can't wait to try it, but I will have a couple leg quarters on too! Love your channel. Long time Columbia MS Fan! Hottie Toddy! 😂
Bravo. Love the videos. Wondering if you can share some advice. I'm guessing that you make BBQ ahead of time for a family get together. If so, what is the best way to bring it back up to temp. I'm planning on pulled chicken (thighs) and pulled pork. Would love your thoughts.
I have wondered about this too. I plan to smoke my turkey on Wednesday for Thursday's serving (I like to allow time for errors : ) and I had a BIG one last year. So glad I didn't have it happen on Thanksgiving day). Would love thoughts on re-heating to keep it's smoky flavor and crispness. Re-heat on smoker? Oven? I re-heated in the oven last year and wonder if there are better ways.
Mr. Malcolm, a question for you or the experienced commenters...
Is there a risk of the meat being too salty if using a TX or similar rub, with salt in it, after brining?
What was the total cook time?
Drool fuel!!! 😊
Great video! Quick question ; salted or unsalted butter?
can u do this with a charcoal grill?
Do you rinse your brine or leave it on. I'm worried it will be too salt
How would these instructions change for doing this on a BGE?
Where do you get your cutting board?
I’m doing a 72 hour full turkey but I’m also doing an additional turkey breast I have 2 questions
Would it hurt the breast if I brined it with the turkey?
Шикарно ❤
You’re a way better chef/cook than Gordon Ramsey.
That's an incredibly subjective claim. Damn...
The fact you say chef/cook shows your lack of knowledge or understanding of the difference ! But yeah I’d have Big Dog cook my dinner 8days a week - and I’m Scottish 😂
Probably a better pitmaster and griller but def not cook
Have you ever used the juice in the foil wrap to make a gravy?
Of course.
What is the brine bucket you use?
That is one sexy smoked Turkey! I don't have a smoker but I'm planning on doing a DIY setup to save money. I cheated for Thanksgiving this year and bought a fully cooked Popeyes turkey. Heat and Eat! Making all the side myself though, so it'll be a banger.
Is easy to freeze and reheat?
Hand salute brother
Where could one find turkey breasts like this locally in Memphis?
Excellent recipe, my friend, but with the ingredients you put in, even a dinosaur would be delicious.
Not sure if you will see this comment I bought the bird brine and meat bags and a rack. I live by your AP and BBQ seasonings I buy at my local Walmart. I went to your website to buy the Bird brand and the bags and the rack.
how much longer after the 1 hour wrap,,,, til breasts were actually 160------ very helpful for coordinated Thanksgiving dinner time
What is the salt ratio for the brine? I did a brine once on turkey breast and it came out waaaayy too salty. I’m worried about trying it again.
The salt content is high. I always rinse the bird after the brine to keep it from being too salty. The meat will still be juicy.
After brining I cold smoke turkey breast for about an hour, then sous vide at 131 for 24 hours and finish by giving a quick sear.
Publix grocery stores sell boneless turkey breast but the are way smaller
Don't forget to run those slices back through the butter from yo wrap!
Fun Game! Take a shot every time he makes a breast reference!🤣🤣🤣🤣
I live in Albuquerque NM. It's hard to find turkey breasts that big. Local butcher shops have turkey breasts but they're a lot smaller. I want to find those big ones!
Thank God you didn't use iced tea again
👍👍😃🦃🍺🍺
The turkey breasts look great. The only thing I’d do different is to slice it much thinner, especially for sandwiches.
They are called Dolly Parton turkeys!
There won't be any for sandwiches later! 😂
If you're not listening to Malcom, you're doing it wrong!
Wait. No injection?
He Brined
swan also bigger than a chicken sir sometimes
Normally the star of the show is big breast's 😂 great show Malcolm 👍
What in the jurassic terradactyl turkey is going on here? 😊
EXCELLENT MALCOM, those are big turkey breasts for sure and look delicious. Fred
Listen 0:37 to 0:47 without remembering the context
Godd dammmmmm
Business Costco sells frozen turkey breast.
Turkey? You mean ostrich? That thing is the size of a brisket!
Is this bone in turkey breast? Called my butcher and that's all he has😂
As big as a brisket lol
Take a shot every time he says…..
Hi Malcolm. When I started watching your channel you didn't have any music playing over your dialogue track. And that absence is a great thing. I ask hosts that do it, to please not do it, as the music, no matter the choice or the volume, is distracting to the goal at hand: paying attention to host as well as the video portion. It may not seem like a big deal, but to me it is. So, please, pretty please, with some Killer Hogs TX Brisket Rub on top, do not add any music track to your dialogue track. Thank you very much.
160??? That seems high ,i pull mine at 145.
Poultry has a done temp of 165. Pulling it at 160 allows the heat to carry over and finish it to 165 without it going much higher. As far as I know, the only common meats that are safe to eat at 145 is pork and whole muscle beef.
Hope you aren't feeding children. Thats dangerous and there zero reason for it. It can literally kill people
Pull it at 150 folks, let it rest for at least 10 minutes. Malcolm is forced to go by fda guidelines
"We're just gonna put a light coating over the top" 😂
Always 😂
@MeAaronB Obviously you don’t know much about bbq’ing. With that size of meat it can take the seasoning, without being over seasoned. Duh!!
@@johnlebzelter4208 what an asinine comment. I was laughing at his interpretation of “light coating” - which has nothing to do with my barbecue knowledge.