Smoked Turkey Breast on a Pellet Grill
Smoked Turkey Breast on a Pellet Grill
#Turkey #SmokedTurkey #Thanksgivingrecipes
Smoked Turkey Breast on the Grilla Grills Silverbac
It's that time of year again and no one should have to deal with a dry turkey out of the oven. This recipe will make Clark Griswold proud!
**What You Need**
-Whole Bone-In Turkey Breast
-Your Favorite AP or salt based rub
-Your Favorite BBQ rub or sugar based rub
-2 sticks of butter
-32oz of Chicken Broth
-1/4 cup hot sauce
-Marinade Injector/Needle
To get this recipe started, we need to prep the Turkey Breast for dry brining. I always like to remove the back bone to allow the turkey breast to sit flat while it cooking and helps with the presentation. You can do with by cutting down both sides of the rib cage with a good knife or a pair of kitchen shears. Once the back bone is removed, you can trim up any unwanted fat or piece that the processor may have left on.
Place the turkey breast right side up. (Rib cage down) and press down on the center of the turkey breast. You will hear a snap and the turkey breast will lay out flat and uniform.
Place the turkey breast on a cooling rack in a full pan. Remove the skin from the turn breast, leaving only the rear attached and exposing as much meat as possible. You now can add a medium coat of a salt based rub to start the brining process. Once the salt based is added come back over it with a sugar base rub or bbq rub. This will start to sweat almost instantly and the brining process has started. Pull the skin back over the turkey breast and dry the skin with a paper towel. Place in the fridge uncovered for at least 8 hours. This will dry the skin and help aid in the brining process. The turkey breast will begin to sweat due to the salt and sugar. At some point in the brining process the turkey breast will absorb the flavors of the brine and add a ton of flavor to the meat.
Next we need to get the injection ready.
*Injection Ingredients*
- 2 Sticks of Butter
- 32oz of Chicken Broth
- 1/4 cup Hot Sauce
- 1 tablespoon of AP or Salt Based Rub
- 1/4 Cup of BBQ Rub or Sugar Based rub
This injection recipe is a great guideline for you to add your own flavors to. What sets it apart is the browned butter. You first want to add a stick of butter to a medium sized pot on medium heat. Keep a close eye on it and continue to stir the butter around. After several minutes you will start to smell a good caramel color and smell. Once it reaches that point you will add the second stick of butter. This will stop the browning process and cool the butter off enough to add the other ingredients. You then can incorporate the 32oz of chicken broth, 1/4 cup of hot sauce, 1 tablespoon of AP or salt based rub, and 1/4 cup of a BBQ rub or sugar based rub. Allow this to simmer for about 20-30 minutes and allow to cool. You can make this ahead of time or the day of. Just just want to make sure its cooled off to at least room temp before injecting.
The next morning, I removed the turkey breast from the fridge and placed on the counter. Now is the time you want to inject them. Since the turkey breast are still good and cold, the butter in the injection will thicken up when you inject the turkey breast. This will keep the injection from running back out and losing all of that good flavor. This injection is fairly mild so you want to inject as much as possible. I would say each side of the turkey breast will hold close to a cup. Once you have them injected use what butter did leak out as a binder and rub it into the skin. I then light seasoned the outside just for a little color. After the rub is applied I sprayed the skin with a cooking oil to help with get the golden brown color.
You can smoke these on any pit you would like. For this recipe we will be cooking on our grillagrills.com/ Silverbac. I due recommend running a little higher temp to help with the skin and keep the cook even. We will be running the Silverbac at 300 Degrees.
It's time to get these birds to cooking! We left them on the cooling rack and pulled the skin tight to tuck it under the turkey breast. This will help in keeping the meat covered and keep the skin from pulling back too much.
At the once hour mark, I placed the www.thermoworks.com/DOT to monitor the internal temp. Now is a good time to spray the turkey breast while you are in the pit.
At the 2 1/2 hour mark we hit 160 internal. Its time to get them off and let them rest. They will carry over to 165 and still hold a ton of moisture. You want to let them rest for at least 30 minutes. This will give you time to get other thing prepped for the meal of just prop your feet up.
This recipe turned out great and produces one fine turkey breast. Its packed full of flavor and moisture!
We hope yall enjoy this recipe and let us know how you like it!
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Пікірлер: 167
This is the recipe that I’ve saved in my notes an refer to every year. Last year a guest said they don’t like turkey and this converted them! Getting ready to inject in just a few mins as of this comment!
Cooked my first turkey on my pellet grill using this recipe and it turned out amazing!! Now I have been nominated to do the turkey every Thanksgiving Thanksgiving
Mark, thank you for this outstanding video. We are followed your recipie to the letter. Absolutely the best turkey we ever had! We are going to make this our Thanksgiving go-to turkey recipie!
Best smoked turkey breast I’ve ever had! Followed the instructions exactly. Thank you for the recipe! Happy Thanksgiving!
I made this today following your recipe to include marinade. I was hesitant on the hot sauce but OMG this is one of the best turkey breasts I have ever had. Thanks for the videos brother keep them coming. Lastly your rubs are the bomb!
Looking like the perfect Thanksgiving turkey. Great work Mark!
@SwineLifeBBQ
4 жыл бұрын
Thanks!
Love this method. Thanks for sharing 👍
@SwineLifeBBQ
3 жыл бұрын
Thanks!
Great looking turkey. Keeping that skin tight really adds to it. Can’t wait for your next video.
@SwineLifeBBQ
4 жыл бұрын
Thanks!
Definitely trying this for Thanksgiving! 👍🏾
@SwineLifeBBQ
4 жыл бұрын
Let us know what you think! Happy thanksgiving!
Just finished cooking this. Followed your video to the T. I have to say, this turned out amazing! I’ll never cook turkey any other way again. Thank you!
@SwineLifeBBQ
4 жыл бұрын
Appreciate the support! Glad you like it!
This is the best channel by so far all hands down can’t wait on any up loads well said on everything keep the good work up-buddy 👌🏾👍 ...
@SwineLifeBBQ
4 жыл бұрын
Thanks! We appreciate the support and will continue to do our best!!
@johnlebzelter4208
3 жыл бұрын
💪🏻💪🏻
thats a good bird!!! Love Mark Williams!!
@SwineLifeBBQ
4 жыл бұрын
Thanks!
Thanks for sharing ! Killer video as always !
@SwineLifeBBQ
4 жыл бұрын
Thanks!
Amazing.love it
@SwineLifeBBQ
4 жыл бұрын
Thanks!
Success! Wow thank you Swine life bbq! Thanks Mark for this video. I decided to do just bone in breast this year and on my pellet grill so this video is just what the Dr ordered. Last year I bought a pricey brine mix it was awesome but this dry brine and then injection method resulted in a better more juicy and tender bird with just SPG and Montreal chicken rub!
@SwineLifeBBQ
3 жыл бұрын
That’s awesome! Glad it turned out for ya!
Yum
looks fantasist I'm going to try this weekend .... Thanks
@SwineLifeBBQ
3 жыл бұрын
Thanks!
Awesome cook my brother! You should have way more subscribers! I’m shocked by that. Great content, straight to the point and very informative!
@SwineLifeBBQ
3 жыл бұрын
Thank you! Appreciate your support!
Thank you sir. It’s thanksgiving night. Wife did the usual oven turkey. I Followed your instructions. Oven turkey looking at me like “ WTF “ ! Smoked bone in breast stole the show.
Nice video bro!!! Thanks for the ideas
@SwineLifeBBQ
4 жыл бұрын
Appreciate the support!
Winner!
@SwineLifeBBQ
4 жыл бұрын
Thanks!
Nice!
@SwineLifeBBQ
4 жыл бұрын
Thanks!
Great video!
@SwineLifeBBQ
3 жыл бұрын
Thanks!
Local MS guy and new sub. Keep em coming brother. great job.
@SwineLifeBBQ
4 жыл бұрын
Awesome!! Thanks!
Looks delicious!
@SwineLifeBBQ
3 жыл бұрын
Thanks!
That is fantastic, are you kidding me
@SwineLifeBBQ
4 жыл бұрын
HAHA! Thanks!
Just cooked one last week...sorry i did not see this video before... wish I had ,,, looks yummy
@SwineLifeBBQ
3 жыл бұрын
Appreciate the support!
I had boneless skinless breast, did follow your recipe but also added a little bourbon and honey to injection. Because of no skin I basted about every 20 minutes. Turned out amazing, thanks for such a great tutorial!
lost track of the video cuz i was enjoying your accent so much!!
@SwineLifeBBQ
4 жыл бұрын
Haha!
great job dude.
@SwineLifeBBQ
4 жыл бұрын
Thanks!
Nice 👍🏻👍🏻
@SwineLifeBBQ
4 жыл бұрын
Thanks!
I've made 2 turkeys with this recipe and both were amazing. Best thing I've ever smoked!
@SwineLifeBBQ
4 жыл бұрын
Great to hear!
Great video!! Doing this recipe tomorrow for Thanksgiving. Cant wait!
@SwineLifeBBQ
4 жыл бұрын
Awesome! Thanks! Happy thanksgiving!
Killer video as usual ! I have done this many times on my Rec Tec but never pulled the skin back. I will be doing this on Thanksgiving !
@SwineLifeBBQ
4 жыл бұрын
Thanks! It definitely makes a difference!
I have done these before and they turned out great, but this recipe puts them over the top! Great job.
@SwineLifeBBQ
4 жыл бұрын
Thanks!
Nice video
@SwineLifeBBQ
3 жыл бұрын
Thanks!
Looks awesome. I’m tryin this technique out for sure.
@SwineLifeBBQ
4 жыл бұрын
Thanks!
Happy thanksgiving bro. Great job as always!
@SwineLifeBBQ
4 жыл бұрын
Thanks!
That turkey looks amazing. So juicy. Great job. New sub!
@SwineLifeBBQ
4 жыл бұрын
We appreciate your support! Thanks!!
🤤🤤🤤
Thanks for this video, nice and easy and my turkey breasts tasted great!
Love your videos and just ordered some of your Miss. Grind to show my support. Say I was planning to make this turkey recipe but just realized my turkey breast is boneless. Does this recipe still work for boneless?
@SwineLifeBBQ
4 жыл бұрын
Oh Yea! Turns out great! Thanks!
U Actually Taught Me Something / I Like Da Way U Roll / 2 days Ago I Did 6 of Em / Keep Em Comin Brother / On Point 🔪🇺🇸🔥💨
@SwineLifeBBQ
3 жыл бұрын
Thanks!
Wow, I've never pulled back the skin to season the meat directly and then stretch the skin back again. Genius and so easy!
@SwineLifeBBQ
4 жыл бұрын
Glad I could help!
@Mr.Burton17
3 жыл бұрын
lol that’s just common sense lol you want all the meat seasoned well you gotta get under the skin. helll pump it up with stock or juice ewwww weeewe
Awesome cook. I did the same, except I did a butter drizzle that Malcom Reed tried. It was GREAT, however, I will try the butter spray to see if that lessens the moisture on the finished skin. The skin detached and was kind of floppy and unappetizing with the method I tried. That's what it is all about though, trying something new every time.
@SwineLifeBBQ
3 жыл бұрын
Thanks! And you are correct! We learn every time we cook and that is what makes us better! Keep it up!
Killer 👌
@SwineLifeBBQ
4 жыл бұрын
Thanks!
If Gozer ever shows up to your house and asks you if you are a god say, "Yes. I am the BBQ god".
Making tomorrow for Thanksgiving. No large gathering this year so I thought I would try to smoke a turkey breast. Thanks for the helpful info.
@SwineLifeBBQ
3 жыл бұрын
Thank you for the support! Have a great thanksgiving!
@nancystanley8828
3 жыл бұрын
Helpful Hint- All the pieces of turkey you trim off while prepping can be placed in a pot, boiled , and the liquid used as turkey broth for your stuffing.
Beautiful cook, Mark! #magnoliameatco #letstalkQ
@SwineLifeBBQ
4 жыл бұрын
Thanks!!
Another great video. I'm planning on smoking a 16 pound fresh turkey. What is the best temp to set my pellet grill at?
@SwineLifeBBQ
3 жыл бұрын
Thanks! I would say 300ish. It seems to be a good temp to keep the skin good!
About how long did it take to bring yo 160 on the pellet grill? I ask because you suggested the impact it would make if brought yo a party-dinner, etc. gotta know how long yo allow for cooking prior. Thanks for the great vid. Perhaps I should just do one and find out through experience ?
@SwineLifeBBQ
4 жыл бұрын
I usually allow 3 hours for a whole breast. Don’t worry as much on time and focus on internal temp. 3 hours should be real close tho. Appreciate the support!! I always suggest a practice run if possible.
Great video! Thanks for sharing some really cool techniques. I’m going to try it out on my Gator Pit offset smoker burning post oak wood.
@SwineLifeBBQ
4 жыл бұрын
Thanks!
I’m gonna have to give this a try. What knife is that you used to slice? I need one.
@SwineLifeBBQ
4 жыл бұрын
Thanks! It’s an 8” filet knife. I believe a meridian elite.
Quick question do you have to use sugar to dry brine? I personally don’t like the sugars in rubs, sauce ect... just curious and thanks.
@SwineLifeBBQ
4 жыл бұрын
You can always just use salt but you would have to adjust the time and amount. A salt brine works great but can be too much if done too long. A good mixture of garlic, salt, and herbs works great!
@SimpleAtHomeQ
4 жыл бұрын
Ok thanks and y’all be safe down there.
those breast look delicious. I usually buy the 3 lb turkey roast, but this year I will try the whole breast. Keep Smoking!
@SwineLifeBBQ
3 жыл бұрын
Thanks! This has become a go to recipe for chicken and turkeys year round!
What should I do if I have to cook the turkey breast the day before I’m going to serve them? How should I go about reheating them?
@SwineLifeBBQ
8 ай бұрын
I would say go ahead and slice it and put in a heavy duty ziploc bag. Add a little butter or broth. Reheat it in the ziplock bag either in a microwave or hot water. If you use the microwave only heat it a minute at a time and toss it around between each one.
Good vid. One suggestion. While you have the skin peeled back, do your injection then. That way the skin doesn’t get pierced and holds the juice just a bit better. Small thing, but well worth the effort.
@SwineLifeBBQ
4 жыл бұрын
Great point! Didn’t think about that but makes perfect since. Thanks!
Did you cover it with plastic wrap in the fridge overnight? Just finished with the seasoning under the skin!
@SwineLifeBBQ
4 жыл бұрын
No, you want it to air dry. Let us know how it turns out!!
Do you let the injection cool down or inject while it is still hot? Doing this tomorrow
@SwineLifeBBQ
3 жыл бұрын
Definitely allow it to cook to room temp.
Were these frozen or fresh? Thinking about trying this for Easter
@SwineLifeBBQ
4 жыл бұрын
These were froze. I thawed them out in the fridge for a couple of days.
Can I start my pellet gril like 250 275 more in the smoke mode at first like 1.5.hrs then turn it up to 300 degrees to finish it off ,till 160 mark .thankyou
@SwineLifeBBQ
2 жыл бұрын
Sure can!! May add a little time but should work fine!! Happy thanksgiving!
@scottgaskin8574
2 жыл бұрын
@@SwineLifeBBQ thankyou sir ,I also found your smoked ham I'm going to both of them tomorrow. HAPPY THANKSGIVING TO YOU
What temp was the grill set to?
I have a garlic herb marinade….what do you think for injection
@SwineLifeBBQ
2 жыл бұрын
Should be delicious!!
@myseaeaglechannel2913
2 жыл бұрын
@@SwineLifeBBQ Ordered some M. Grind. Thanks for the help.
Yeah I’m a convert to turkey breast.
Trying to find your information to purchase some of your rubs
@SwineLifeBBQ
3 жыл бұрын
swinelifebbq.com
Mines in the fridge for early thanksgiving with my daughter. Question: what is the max I can keep in in the fridge and if I do need to go longer, should I wrap it??
@SwineLifeBBQ
Жыл бұрын
Assuming it has already been cooked? I would not go more that 5 days. If longer is needed I would recommend breaking it down a freezing it.
@dough8944
Жыл бұрын
Not smoked yet. Wondering how long can be in fridge before smoking. May need a little more time before smoking. Sorry, truly appreciate your time! Happy thanksgiving
@SwineLifeBBQ
Жыл бұрын
@@dough8944 it can stay in the fridge thawed or fresh for several days no issues.
How do you stay thin?
What are you referring to when you add AP? Is this flour?
@davidw924
2 жыл бұрын
All-purpose rub… salt/pepper/garlic, typically.
@SwineLifeBBQ
2 жыл бұрын
All Purpose like David said. Its a simple salt, pepper, and garlic blend.
Why not inject the night before?
Is that a wild turkey....or store bought ?
@SwineLifeBBQ
4 жыл бұрын
Store bought
Is the injection recipe amount for one bird or two?
@SwineLifeBBQ
2 жыл бұрын
Its enough for 2 Turkeys under 12 pounds or 1 over 12 pounds. Its very mild so you cant put too much. It is plenty for 2 breast.
How long does it take to cook the turkey to 160 degrees? This is crucial information to know that was left out of this video.
@SwineLifeBBQ
8 ай бұрын
It all depends on the pit you are cooking on, elevation, size of Turkey, and how it is prepared. Could be 2 hours, could be 8.
What temperature is your smoker set at for turkey breast? Thank you
@SwineLifeBBQ
Жыл бұрын
Usually 300
@dough8944
Жыл бұрын
Thank you so much! Is there any special hot sauce you recommend. My daughter doesn’t do spicy very well
@SwineLifeBBQ
Жыл бұрын
@@dough8944 something like franks will be mild enough.
@dough8944
Жыл бұрын
Thanks! Looking forward to making this on Thanksgiving! Thank you for the recipe and response
Can I get the ingredient list with quantities?
@SwineLifeBBQ
2 жыл бұрын
Should be in description
I thought hickory was heavy for turkey. Idk I'm new
Is it possible to let the breasts brine too long in the fridge? I will be at about 15 hours before I start cooking.
@SwineLifeBBQ
3 жыл бұрын
I have went 24 with no problems. I wouldn’t go too much longer than that but it also depends on the size. You should be fine.
What does he mean about A P?
@SwineLifeBBQ
3 жыл бұрын
All Purpose
What is “AP”
@SwineLifeBBQ
2 жыл бұрын
All purpose run. Salt pepper garlic basically
What?! Less than 10K subs?! What the heck, people?!
@SwineLifeBBQ
4 жыл бұрын
HAHA! We trying!
excellent video. malcolm reed would be proud. where can i order some of that rub you have using paypal. would love to have some. i have a pit boss so most of the pellet smokers are the same i really like your pellet smoker videos. keep up the good work. joe
@SwineLifeBBQ
4 жыл бұрын
Thanks!! Mississippi Grind is available on our website swinelifebbq.com or amazon. The Mississippi grit should be available before thanksgiving.
@joehall7983
4 жыл бұрын
@@SwineLifeBBQ just ordered it cant wait to try. thank you
@SwineLifeBBQ
4 жыл бұрын
Thanks! I will get it shipped out tomorrow.
I recommend you look into cooking it to 145F. It's safe, and will change your idea of what juicy is.
way too complicated for me
You had me until you pulled out the PAM. Why would anyone use that artificial spray when there are so many better options out there?
@SwineLifeBBQ
8 ай бұрын
Cause it is easy!!
That looks foul and extremely unhealthy. Why not just brine and dry rub
@SwineLifeBBQ
19 күн бұрын
I feel the same way about your comment LOL.
@ToxicGamer86454
19 күн бұрын
@@SwineLifeBBQ That doesn’t even make sense