To those who do find a turkey breast at your grocery store, make sure to read the fine print because a lot of them come pre-brined (or soaked in salt.) You won't need to brine it if this is the case. Take it from someone who did. lol

@nathanielmounce

Жыл бұрын

Thank you! That’s a very helpful comment! 🎉

@Teerman420

8 ай бұрын

Lots of people have done that.

@trimule

8 ай бұрын

Thank you! Thank you! Thank you! Microscopic print under the netting, "Pre-Brined". I was just getting ready to brine it when I happened to see your post. When you reach the pearly gates and the guy says "What did you do that helped others?" refer him to this post!😄

@SeanJohn127

2 ай бұрын

THANK YOU SO MUCH FOR THIS COMMENT! I was about to make a brine, thank for this.

I did your smoke whole turkey last year and it was the best I have ever done. Doing it again this year and since I have more people this year, I am adding this recipe. Can't wait to try it out. great video!

For the record, my wife hates turkey...or she did until I followed Matt's video today. All I can say is this is the best turkey I've ever eaten and I've eaten at all the places in Lockhart and many other places. If you have any doubts stow them away and try this. It's fantastic. Thanks Matt!

This is the second product I have used of yours. It truly is a world class product. First time I have ever cooked turkey and it was great!

I usually make two birds, one in the oven for the traditional folks and one on the smoker. Smoker always comes out best in my opinion, unfortunately less people attending this year but you just gave me a great idea with this video. Looking forward to more videos, thank you and have a great thanksgiving

Tried this with a bone in turkey breast. The mayo binder is a great idea, thanks for that. Smoked it on my BGE. My son said it was the best turkey he’s ever eaten. Got to agree, it was fantastic.

Smoked 2 turkey breats tonight, 1 with this method, 2nd one with another. They turned out absolutely phenomenal. Took me a little over 2 hours to cook fully though. Had right about 10 pounds of turkey in the smoker. I'll definitely be doing this for Thanksgiving this year!

Will be trying the mayo tip this weekend (Canadian Thanksgiving). I've brined 3 good sized breasts to feed 13 people. I've never had any notable taste improvements with aromatics (herbs, citrus, etc...). Just salt and brown sugar for me :-). Garlic powder, cumin and black pepper for the rub and away we go to 160 internal temp. A spritz with apple juice every 20 mins and a final baste with butter does it every time. Thanks for the video...I'll be stealing some pointers for sure!

Truly amazing!!! I’ll be doing this at Thanksgiving. Shout out from Cleburne, Texas!

Holy Cow on Poultry is just the BEST ! We love Smoked Turkey with Holy Cow on it - i'll for sure try the Mayo binder next time - great idea ! Can't wait to see what your next video is !! Keep up the great KZread Content !

All Right! This is the best Turkey I've ever made. The mayo works! Outstanding!!

Been a lurker of your videos for awhile!! Great simple grilling and your videos are well put together!! Thanks for sharing with us amateurs!!

I did this method on chicken breast last night. Brined, injected with Mexican chicken bouillon, mayo, holy cow, and honey hog. Basted with herb butter. Pellet grill at 275 and they were at 160 in an hour. Everyone thinks I’m a magician, I’ve never made chicken that good before. Thanks Matt

I'm not waiting for Thanksgiving! Love the simplicity - thanks!

Thanks Matt, I have been watching all of your classes and I Love them! Thanks for sharing. I just went on to your website and ordered some of your seasoning and bird bath. Can't wait to try them!!

I did a few Turkey Breasts for Thanksgiving (Canada) a month ago. I used Holy Voodoo and it was great!

Holy Cow! Literally! Definitely trying this!

Love it, I think I’m going to try this out. I always do an epic smoked Turkey based on a combination of 2 of Malcom Reed’s recipes for a super juicy honey, pepper, thyme, molasses, brown sugar, and salt brined bird. The big thing though he does to keep that skin golden brown and juicy is spray oil which works 100% of the time. I’m curious about this Mayo method and I’m going to try this for a more true BBQ Turkey flavor profile not that there is anything wrong with my other recipe but more to change it up and try something that I’ll associate with summertime instead of the holidays.

Matt must have been reading my mind. I'm doing a breast on my Traeger for Thanksgiving and needed a recipe. Looks amazing. Shout out from Crowley, Tx

Gonna combine a couple of your recipes, use the brine, the dukes, then honey hog hot and holy cow so it’s kind of a sweet hot and peppery turkey and then butter basted. So excited for Thursday!

Cooking this right now. So excited!

Holy cow, or should I say turkey, just pulled 3 pounds off the BGE, phenomenal. Got the bird at Aldi. Goodbye boars head turkey. Now have a WAY superior alternative for lunch meat. Thanks for the video!!

Thanks Matt. Just smoked a pork roast pretty much the same way and sandwiches are THE BEST! Shopping on Friday, and will pick up a turkey breast to try over the weekend. So grateful for your lessons. Keep 'em coming!

Love me some smoked turkey. Thanks for sharing.

It’s that time of year again! 🦃 🦃

Looks great! Need to try this.

It’s going on the grill, RIGHT NOW! Thanks for sharing.

I did a very similar recipe for Thanksgiving last year. My only modification was I dropped a bacon weave around it. Truely a game changer, totally agree with he mayo as a binder it does seem to keep moisture in the meat.

@blueenglishstaffybreeder6956

3 жыл бұрын

I agree nothing taste the same as when it has bacon on it, in it or around it, good call brother

Smoked turkey breast is one of my favorites. I’ve never thought about slathering it with Dukes. I guess I’ll just to trust you and give it a try…lol.

Awesome dude thanks. I'll be smoking a turkey breast this week for Thanksgiving

Got my brine this wrk and was able to try this out last night. Seriously unreal. So juicy and the pepper bite from the Holy Cow is spot on. Thanks for sharing your passion.

another great video as usual!!!

Awesome video! I’m gonna try this weekend.

the mayo is a great idea, that will really keep it from drying out ................. thanks Matt

I absolutely love smoked turkey! Nice looking one Matt. For those reading the comments who might not be able to find boneless turkey breast I’ve had luck asking my local grocery store to order them for me from HoneySuckle.

@MeatChurchBBQ

3 жыл бұрын

Great tip!

@chorizobandito8943

2 жыл бұрын

I know this is an old video, but my trader Joe's always has them!!!!

Definitely have to give this a try

Greetings from Ottawa 🇨🇦 Awesom👍🏻

Dude you are one of the best!!

Amazing!! Your the GOAT!

Great video. Thx.

We’re planning to smoke one for thanksgiving. Didn’t know it was that easy.

This turned out perfectly. I pulled it at 160 and let it rest for 90 minutes. It was still incredibly moist and had so much flavor. The Holy Cow Rub was awesome on the turkey. I love Rudy’s bbq turkey which is also heavily “Pepper forward” and this was even more tender than the Rudy’s turkey breast. Thanks for the great recipe and guidance. Full disclosure- I couldn’t find any boneless-skinless turkey breast anywhere at any grocery story in the Frisco-McKinney-Prosper-Plano area of Texas. I ended up getting the turkey breast in a saline/salt solution at H-E-B in Frisco so I didn’t do the brine because it had already been sitting in a salted mixture and it came out awesome. I used Hellmans mayonnaise and the meat church Holy cow rub and the rub gave SO much flavor to the turkey. I may have been a little heavy handed, but it’s so delicious. Thanks Matt for another great recipe and great guidance on the cook temp and time.

@1969TxCowboy1

Жыл бұрын

Did you use melted butter?

I may do this with the addition of the Gospel rub.

Tip for people seeing as it's close to Thanksgiving and this video will be popping up in your feed just like mine. If you live in an area that has Harris Teeter their Young Turkeys are amazing bang for the buck. I smoke one every year for Thanksgiving and it's always a hit with the whole family.

Man I tried a turkey breast with holy cow, Mayo binder... Melted butter with holy cow, drizzled over... oak with a little pecan wood...AWESOME AWESOME, turned out very juicy... Thanks

Nice cutting board!

God bless you father

Love me some Texas turkey!

I did three for thanksgiving and used Holy cow on one Holy gospel on one and Texas sugar on the third, they were all great but the vote went to Texas sugar

Matt seems like an awesome guy to have a cold beer with and watch meat get smoked

Good stuff. I’d love to see you start a series of videos showcasing all the things u can do with your different rubs and injections etc.

@MeatChurchBBQ

3 жыл бұрын

Great suggestion!

Great Vid Matt, not a fan of big pepper flavor but seems very easy to modify.

So I needed up doing this method worth the mayo the other and that turkey was KILLER! I only use the boneless breasts when I cook turkey and I will never go back.

LOVE this simple recipe and will definitely be trying it next Thursdsay. Will this work with a 12lb bone-in turkey breast? What's the timing on the bone-in? Thanks!!

Awesome video, ready to try it out this weekend.

Hey Brother! Awesome vid and technique!!! What model watch do you have on?

Ok, I’m gonna trust the mayo thing. I felt the same way years ago the first time I used yellow mustard as a base for my ribs.

I'm new here, just wondering WHY TF do you only have 105k subs? I'm requesting a recount! Love the channel!

@MeatChurchBBQ

3 жыл бұрын

Appreciate that! Hopefully as we produce these videos we can grow the channel. 👊🏽

Love the uptick in content quantity. The quality has always been there. I’ve been experimenting with smoking chorizo for breakfast burritos and an addition to the smoked queso do you or anyone who reads this have any tips or suggestions?

@TB--1

3 жыл бұрын

I started using Chorizo for his queso recipe also. I place the Chorizo on the smoker as it's coming up to temp (30min or so) then finish it in a skillet before adding to the queso.... Game changer!

Would you treat the bone in turkey breast the same way?

Did this yesterday flavors were great. It took 4 hours to cook 4lbs breast

What and where can I get that container you used to brine ?

What size is that cutting board? That thing is great! I wonder how butter would work instead of mayo?

Can you link us to the containter you used to brine the turkey breast? Thanks !

awesome

Would you recommend a mayo binder only for Turkey? Or would you use it in a brisket too?

what are the dimensions on that cutting board? Your videos have inspired a lot of my cooks at home. Corsicana Tx on the map!!!! Keep up the great work Matt!

Anyone know the dimensions or capacity of the brining tub Matt used? Looks like 6 liter? Also what herbs were used?

Tried this last night and holy shit it was delicious. I used my regular apple juice/salt/brown sugar brine, only difference. Bravo, this is definitely in my rotation now. Helpful hint, Whole Foods usually has the boneless Turkey breasts. It’s probably because they roast Turkey breasts in house for their deli counter, I would imagine.

@BeanNola

3 жыл бұрын

Do you brine overnight or do you have to stick to the 6 hours?

Found what I'm doing for Thanksgiving - cheers!

Can you cook it in a regular oven? And get the same results?

my electric smoker wont go much above 250, is that fine just take longer?

Would mustard, instead of mayo, work?

what kind of wood did you smoke that on ?

i NEED that cutting board

How long did you brine it?

Didn’t use holy cow . Just a little honey hog for a sweeter profile and 10/16 mesh pepper! Can’t wait for it to finish! Thanks for all the videos

@Ericgcuts

2 жыл бұрын

How was the outcome ?

My wife is allergic but has some vegan mayo. Would you recommend trying that or olive oil?

Where can I buy this particular cut of turkey?

Where can I get that board?!!

Yup I’m in

Matt,nice to see u cook on something other than a Traeger,,thought u got rid of your other grills(kidding)u always do good videos or live keep em coming

I thought collagen in turkey doesn't breakdown until 170F. If you pull it at 165F you aren't rendering any collagen correct?

Is there a benefit from leaving it in the brine longer than 6 hours?

If there's not enough room in your brining bucket for 2 turkeys, can you brine one then do a second one immediately after pulling the first one?

What is the weight of that turkey ? Is there a target size for this cook?

No MeatChurch brine, substitute kosher and brown ratio?

Dam that looks very good.

Matt, why do you have the thin end towards the firebox? Seems backwards from what you would expect.

Do you flip the Turkey Breast over in the grill?

Thanks for uploading this good video of how to make smoked turkey breast. I am trying to find an alternative cheaper option to prepackaged smoke turkey breast deli meat for turkey sandwiches 🥪 for lunches. Do you have any recommendation(s) on how to do this similar smoking of a turkey 🦃 breast in an indoor kitchen convection oven? I am actively looking to do this soon to as prepackaged turkey breast is $13.98/ pound compared to about $3.00/pound for a whole turkey and $5.00/pound for turkey breast at Whole Foods Market. Let me know your tips and recommendations on how to do a similar smoking result in a convection oven. Thank you in advance for your assistance.

is there a reason you had the thinner side of the breast toward the fire? i thought we typically want the thicker end of the meat closer to the heat? curious!

Can i buy your Meat Church cutting board?

If I cooked this a day before eating, how would I go about reheating it

Yay

I bet Holy Voodoo and a little black pepper would be good to use also.

Iam making this right now

How much ppl would that feed?

Great video. Why not use butter as your barrier in lieu of Mayonnaise? Just trying to think outside the box...

Thick end towards the Firebox Dude...!