Man when you cut into that and took that bite I freaking started to drool!! Great video and well explained

@CookingWithRy

4 жыл бұрын

Thank you 😊

@jaw3415

2 жыл бұрын

Imagine the sandwiches you can make

Ry, I can not thank you enough for all that u do and have done for me and my smoking and grilling. I appreciate you

Hi Ry, I’ve followed your videos, especially the ones where you smoke on a Webber kettle. I used this recipe this thanksgiving and it’s literally the best turkey I’ve ever had. Thank you!

I love using the pecan and mesquite woods with the chicken and turkey on the Weber. Thank you for you great videos

How could anyone not like this video. Just bought a turkey breast today. Will have it this weekend. Great cook.

I’ve done it a couple times with a turkey breast and it comes out fantastic. Gonna try with a whole turkey tomorrow

I did one this morning. It came out good. I think mine was done in about 3 hours also. Thanks for the recipe and video. Ron

Just stumbled on your channel and let me tell you, 5 minutes in and I’m already a fan! Love how relaxed your are with explaining every little step to the process. Cheers

@CookingWithRy

5 жыл бұрын

Thanks so much! I appreciate the kind words :)

Looks absolutely perfect. Thank you Ry!

I've been brining and smoking turkeys on my Weber for years. Everybody loves the results. This year I'm doing a turkey breast also. Thanks for another excellent video! You have become my go-to-BBQ-guy! Thank you, Ry!

@CookingWithRy

4 жыл бұрын

I appreciate that. Thanks!

This is terrific - thanks! Smoking my first turkey breast tomorrow.

I'm a beginner in this world of smoking but this video has me considering trying this for the holiday

Great job Chef. This will be my next cook.

Excellent video sir as usual. Definitely gonna do this for Thanksgiving this year! Thanks again!

Great video. I’m smoked many turkey breasts with the slow n sear with great results. My family looks forward to Thanksgiving every year to have some smoked turkey. My process is very similar to yours, although I’ve yet to glaze it. I can’t wait to try that!

Awesome job! I can't wait to try your recipe.

I’m making this tomorrow!!!❤❤❤❤ love watching your videos RY!

@CookingWithRy

11 күн бұрын

Thank you.

Thinking of smoking a turkey breast and watched this video. Looks amazing! I really enjoy your videos. Thanks Ry!

Can't wait to do this tomorrow! Thank you, Ry! Best BBQ channel on KZread!

@CookingWithRy

3 жыл бұрын

Thank you for the kind words :)

Fantastic video! I’m salivating!

I don't like turkey skin, but the way you cooked that, Ohhhh boy, it looks amazing! Gotta try this!

I've been enjoying watching your videos whenever I'm planning on grilling on my Weber. Thanks for the content!

@CookingWithRy

2 жыл бұрын

You’re very welcome 😊

Thank you for the video. Wow it look so good.

I've done several of your recipes, always great. Thanks and keep up the good work

@CookingWithRy

4 жыл бұрын

Thanks!

I have an 8 and 10 pound turkey breasts thawing in my refrigerator right now. I cannot wait to smoke them. Thanks for the tips.

You're getting me excited to do my Thanksgiving turkey in the kettle! That breast looked excellent!

I smoke a turkey last year for Thanksgiving and it was so good I think I'm going to smoke another turkey this year

That turkey was deli, thanks! Hope you make this for Thanksgiving this year.

Wish I could do sugar that looked outstanding!

Just did this exact process for my turkey breast this Thanksgiving. Turned out awesome. Great video.

@CookingWithRy

4 жыл бұрын

That's great!

So I checked in with Ry when my wife said, “you’re smoking the turkey breast today, right?” At 8 am on Thanksgiving. The only Brining I did was making sure the whole darn thing was thawed! I used store bought Applewood rub, but it’s a trusted go-to. My Weber has 2 fire baskets, it was cold today so I used them both. One right one left, foil on the bottom, Turkey centered. I had to go by the grill temp and a meat probe. It went well until 165 beeped, I checked other spots and it was actually 160. My coals had died down, it was chilly and the family was anxious. I covered it in foil, put it on a cookie sheet and finished it in a 350 oven. Still was delicious. Thanks for the videos Ry, they gave me the confidence to freelance and it worked!

@CookingWithRy

4 жыл бұрын

Awesome! Sometimes you've gotta improvise :)

Happy Thanksgiving, Ry! I have a turkey breast going on my Weber right now!

I finally tried this recipe. It turned out amazing, even though I didn't have the rub I added spices per the ingredients list. Oh, no soda pop either. Turned out amazing! My first smoked turkey ever! Thanks for the tutorial.

@CookingWithRy

5 жыл бұрын

Fantastic!

That turkey looked so good! Yeah it's hard to beat a good brine great job RY!

@CookingWithRy

5 жыл бұрын

Thank you :)

Gonna try it this year

I must say, the leftovers tasted wonderful the next few days! No change in flavor like will happen with roasted tutkey. My family wants it for thanksgiving dinner. That's now the plan. Thanks again!

@CookingWithRy

5 жыл бұрын

That's great!

Incredible cook Ry -Really Like

That is an amazing job on that turkey breast. It looks so flavorful and juicy. We had our Canadian Thanksgiving this last weekend. Cheers Ry!

Hello RY, I followed your recipe with the exception I only used pineapple juice. I also used apple wood chips soaked in water and put them in foil to make a chimney. The Turkey Breast was absolutely perfect and juicy. I will be doing this again.

This is awesome.

Got one on first time this season. I have pecan wood this time. Unfortunately only sugar free Sweet Baby Ray's BBQ sauce with maple syrup for glaze. I hope it tastes just as good. Thank you once again for this recipe!

Man the color was amazing and crispy skin is a must. Great idea using that glaze. I need to get me some of that sweet Memphis sauce. 😉

@CookingWithRy

5 жыл бұрын

I might know where you can get some :)

Nice! I love the color that pecan wood gives poultry!

@CookingWithRy

5 жыл бұрын

It was a beauty :)

I just got done eating bbq and that turkey made my mouth water! Lol. It looks INCREDIBLE. Thanks for the video! 👍🏻✌🏼

@CookingWithRy

3 жыл бұрын

Thanks!

Ima about to put one on the grill right now. Thanks.

Man that looks awesome!! Trying to cook more turkey. Love my Weber. Great video Thanks for sharing Mutts & Butts BBQ, Prosper Texas

Old boy you said the magic word math is barbecue sauce I moved from Memphis to the Gulf Coast here in Biloxi Mississippi. When I came here in 89 no one knew what I was saying about Pit Barbecue I said oh my God I'm in trouble. But now they're getting with the program we have some good barbecue and I'm relieved but I still make my own by choice. I can't wait to try that Memphis and the real maple syrup as a basting and I bring my turkeys and even my big upper do hens chickens I always brime I think it just brings out the flavor better and I love Citrus so I put in oranges and lemon slices so thank you so much for that great tip on the based in I'll be sure to watch more of your charcoal cooking God bless you

@CookingWithRy

5 жыл бұрын

So glad you enjoyed it :)

probably best video youve made to date.

@CookingWithRy

5 жыл бұрын

Thank you very much! I appreciate that :)

Delicious looking! Great job brother...

@CookingWithRy

5 жыл бұрын

Thank you!

Just picked up a double breast like that for .99c a pound. Brined it and fired it up on the kettle yesterday. As good as any turkey I've ever eaten.

Going to smoke a pheasant with this recipe. Really enjoy your videos. They have helped me a lot

I’m trying this today…fingers crossed😉🤞

@moonhead8550

7 ай бұрын

I have to say this was the best turkey I’ve ever had. Thank you so much!!!

Looks good Imma save this and try it when I'm ready to do so.

@3pt_swish319

3 жыл бұрын

You made it so simple to follow

Very good, nice color on the Turkey

@CookingWithRy

5 жыл бұрын

Thank you :)

Mouth watering 👍🏻😋😋❤️‍🔥🦃🥰‼️

Looks awesome Ry! I can’t wait to smoke a turkey or two for thanksgiving. Cheers!

@CookingWithRy

5 жыл бұрын

It's definitely approaching Turkey Time :)

Fantastic job bro looks absolutely delicious and I have never seen a skin on a turkey that look like it tasted like actual candy I bet that was delicious

@CookingWithRy

5 жыл бұрын

Yeah that maple in the glaze really works well :)

I’m trying this today. Really looking forward to seeing and tasting the results!

@sdarms111doug9

2 ай бұрын

Did you try it? I cooked on up yesterday and it came out brilliant!

@robelson3078

2 ай бұрын

@@sdarms111doug9 I did and it was fantastic! It will be my go-to method of cooking Thanksgiving turkey from now on.

@sdarms111doug9

2 ай бұрын

@@robelson3078 Yeah.. it came out amazingly juicy. This is a great recipe. I picked up an 8lb breast like he had there for less than $8. Gonna get multiple great meals from it.

@robelson3078

2 ай бұрын

@@sdarms111doug9 Enjoy!

We have people over for Friendsgiving every early November. I'm making this!!!

@CookingWithRy

5 жыл бұрын

Awesome!

That looks great. Nice cook

@CookingWithRy

5 жыл бұрын

Thank you!

Get perky eat turkey. Excellent cook that bird looked amazing.

@CookingWithRy

5 жыл бұрын

Thanks! It was a tasty bird :)

👍Nicely done Ry!

@CookingWithRy

5 жыл бұрын

Thank you!

Awesome! This looks great. Now, if I can only convince mom to let me smoke the turkey this year, I'm using this... especially that glaze. Yum and thank you!

@CookingWithRy

5 жыл бұрын

You're welcome!

That turkey breast looked so good! Good job Ry...... can't wait for turkey day, maybe I'll smoke one or two birds

I also have a kettle. And use it for smaller things like a Turkey breast. It works great. I inject mine with cajun spices and a butter sauce. And a spicy rub on the outside. I also use olive on the breast and then put on the rub. I've got to try your glaze. Looks tasty.

@CookingWithRy

5 жыл бұрын

I love Cajun spices in injections:)

As we have had dustings of snow in the same week as 80 degree temps I have doubts about if I will want to smoke turkey for thanksgiving cause I imagine it will be hard to maintain temp but man this is making me consider it.

@CookingWithRy

5 жыл бұрын

It would be a bit more difficult in cold temps :)

@Greg-ll6ur

5 жыл бұрын

I have the same problem. I just add more charcoal .or like this webber kettle. You can add the other coal pan. And put the breast in the center of the grill. And turn the lid so the vent is in the center. I can get this grill over 400 degrees even though it's snowing outside. Good luck and happy Thanksgiving.

@davidwitzany5852

5 жыл бұрын

Temp's less a problem than wind, because it changes so slowly. Cook out more and you'll learn how to control for temp. And remember Rule 0: Always have a digital thermometer at hand.

Will be trying this on my WSM. Going to find a way to hang it. As I'm doing a couple racks of Baby Backs too.

@CookingWithRy

4 жыл бұрын

Nice combo on that WSM :)

What if we can’t get the desert gold rub

another great video,and great color both inside and out.Greetings from the Inland Empire

@CookingWithRy

5 жыл бұрын

Thanks!

Smoking a Turkey for Easter this Sunday, going to follow your recipe here. I was thinking about smearing butter under the skin before cooking, to get a little bit of basting action while cooking

@CookingWithRy

5 жыл бұрын

You can give that a try. More flavor can’t hurt :)

Man ry! I was hoping you did this . you the man! What about turkey legs??

I haven't brined chicken or turkey in a while. All the ones I get are brined and injected with salt water to about 20% of the weight, like it or not. That looked awesome though!

@CookingWithRy

5 жыл бұрын

Yeah I like being able to control the flavors in the brine rather than just deal with the injection :)

Hadn't smoked a turkey in a long time. Frying sort of took over here. Looks like time for a smoked turkey again. Your brine technique is a bit different. Glad it worked out.

@CookingWithRy

5 жыл бұрын

I love a good deep fried turkey :)

wow nice recipe

@CookingWithRy

5 жыл бұрын

Thanks!

Hey Ry, ever try smoking 16 inch beef ribs??? Highly recommend it. Same with mutton ribs and alligator ribs

Your brine is surprisingly light on salt. I've brined and smoked turkeys for decades and for brines I've always heated the brine in a pot to dissolve a lot of what you use except for the garlic, but about a cup of kosher salt. Then I brine overnight in a bucket topped off with ice.

@CookingWithRy

5 жыл бұрын

Yeah I prefer to not use as much salt at times and rely on other flavorings since some family members are on a low sodium diet. Other times I'll go full salt on the brine :)

@Tglass

5 жыл бұрын

I'll have to try a lighter sodium version. I would prefer that if it works as well. Thanks

Another Foodgasum! I know what I'm doing for Thanksgiving.

@CookingWithRy

5 жыл бұрын

#foodgasm :)

Do you use the normal lighting procedure for the slow n sear or do you make changes as to how you light it for this cook?

@CookingWithRy

5 жыл бұрын

Just the normal procedure but I left the vents wide open to get the higher temp I wanted.

I see 14 people didnt like this video ...I guess they do all their cooking in Microwaves.....

@ericwiese7479

4 жыл бұрын

Lol....fast food

@saxon1177

4 жыл бұрын

Maybe it's because they know from experience that that bird is all dried out. I can certainly tell it is.

@garybooker6662

2 жыл бұрын

Lol. Big facts

Like it! Only question. Most turkey has been in a brining solution to begin with or are you specifically choosing one that hasn’t been brined previously? Those seem to be hard to find.

@CookingWithRy

5 жыл бұрын

Yes this one was all natural no additives or brine :)

How did you do the coals in the slow and sear? Did you only light a handful and put unlit ones in there as well?

@CookingWithRy

3 жыл бұрын

You light approximately a dozen and put those on one end to ignite the rest of the charcoal.

The turkey breast looked awesome! During the cook did you have to add any charcoal to the fire? And what brand of charcoal did you use?

@CookingWithRy

2 жыл бұрын

I didn’t. I usually use regular Kingsford.

How much charcoal did you use, and did you have to replenish at all? Excellent video!

@CookingWithRy

4 жыл бұрын

With the slow and sear you just fill it and ignite one side so it burns across the container. It will usually give about 6-7 hours of 275 temps, with a shorter time if the vents are open wide for higher temps. No added charcoal in this.

Beautiful! Makes me want to smoke a turkey breast! Well done!

Have you ever brined with some pickle juice? I added some to my brine for some chicken wings and it came out nice. Pickled pepper juice would be good too.

@CookingWithRy

5 жыл бұрын

That's not a bad idea! Great use for pickle juice :)

Is that a 'Utility' bird? I often see chickens that way (mangled / missing parts) but I've never seen Turkey sold the way. Could be that Turkey isn't sold like that here in Canada?

@CookingWithRy

5 жыл бұрын

Not sure. We have the whole turkey breasts here most of the year.

@redrayman

5 жыл бұрын

Glen & Friends Cooking same here we have it up here in Canada on Vancouver island Courtenay all the time

Awesome video Ry. Did you rinse off the brine or not before adding dry rub?

@CookingWithRy

4 жыл бұрын

Just a quick rinse :)

What is boiling in the bottom next to the coals?

@CookingWithRy

3 жыл бұрын

That's the water reservoir in the Slow n Sear :)

You hooked me when I saw the juices come out of the fully-cooked breast at the 7:38 - 7:42 mark, Ry. The last thing I want is a smoked breast to be a 'dried-out' out breast. It had to be the brine that locked the moisture in.

@CookingWithRy

4 жыл бұрын

Brine certainly does help :)

@mic982

4 жыл бұрын

@@CookingWithRy I'm going to try this recipe but on an Oklahoma Joe smoker instead. (Either this one or Meat Cranium's method.) Maybe both. I have a freezer full of birds 'cause the sale on turkey's right now is ridiculous. Time to buy!

I am using a kosher turkey breast, so it is already brined (salt treated). Would you still recommend an overnight marinade, or just a rub?

@CookingWithRy

5 жыл бұрын

Just a rub. No need to do another brine :)

Ry, I went to the store today to get a turkey loin for wild rice soup and there they had huge turkey breasts. Not to bad in price so I picked one up. Here I am smoking my loin and thinking about how to do that breast when there in my notifications is your vid. Perfect timing 👍

Should I smoke my small turkey with the skin on? Seems to me that the smoke will not pass thru the skin...

@CookingWithRy

3 жыл бұрын

I find that the skin protects the meat from drying out in a longer cook, and you'd be surprised how much smoke can find its way into the meat :)

Could one freeze some of this after the cook for future use and, would it "bounce back" to eat cold? It's just the two of us but, would love to take leftovers to work for lunch.

@CookingWithRy

10 ай бұрын

I freeze and use turkey whenever we make one. Works great for sandwiches.

@bks7842

10 ай бұрын

@@CookingWithRy Awesome, thanks!

Hi Ry, what is your take on injecting the turkey breast? Yea, nay? And if yea, do you have a suggestion? Thanks!!!

@CookingWithRy

2 жыл бұрын

I’ve done that many times. I like a melted butter injection with a little poultry seasoning mixed in 😊

I'm sure it taste great but looks like its a bit dry, is it? nice vid, thanks

@CookingWithRy

5 жыл бұрын

No very moist. Was quite pleased :)

Have you ever done one of these turkeys on the Oklahoma joe smoker

@CookingWithRy

5 жыл бұрын

Not a turkey breast. Whole turkey yes :)

When the turkey tastes so good you need 4 cuts to get to the moment that you can actually talk about it.

Is the idea to go hotter, 350 rather than 250, to crisp the skin more (than it would get in low and slow)?

@CookingWithRy

5 жыл бұрын

Yes, that's the way I prefer. It's also a little closer to traditional over temperature :)

Will the brine still work if you eliminate all the sugar

@CookingWithRy

2 жыл бұрын

Yes, but the flavor will be slightly different :)

Hi Ry, awesome video. I have a question though. When it comes to smoking I usually hear that the ideal smoking temp is between 225 - 250 degrees. Is there a reason you cooked it at a higher temp? Should I not attempt to smoke a turkey breast at 250 degrees? Thanks

@CookingWithRy

3 жыл бұрын

I've done 250 before and it works fine. A little higher moves it along a bit faster :)

@jgcelis

3 жыл бұрын

@@CookingWithRy Thanks!!