Jirby cooks turkey

[@samthepitbull4076]

It's funny because you're all nonchalant about it, but a ton of people are learning and changing their habits because of your videos. Keep making them bro.

[@jordanbruce4483]

Thank you for making your videos. You have helped elevate my cooking to a whole new level. I know it may sound cheesy, but seriously, thank you for taking your time to do this. Your awesome man 🤙

[@mikebowerstv]

That Holy Gospel with additional pepper is how I cook the majority of the time. So good! I’ll try that honey sometime! Another great video!

[@samthepitbull4076]

I've never mayonnaised a turkey before but that looks like the right amount. Good job.

[@icebergx7256]

Adds zero flavor. Seasonings stick much better.

[@titosendejo8260]

Great video will be trying that method hopefully this weekend coming up.

[@AntsBBQCookout]

The crust on that honey one put a tear in my eye 😢 my lens gets smudgy like that when I take close up shots of the meat and the steam gets on it. Great cook, mane 👍

[@coastaltexasangler5781]

Where do you get these turkeys?

[@cyberbeer65]

Where might I order this pre-brined turkey?

[@ryanpage7808]

Amazing video -- looks incredible! Where the heck are you finding that large of turkey breasts -- the crap at the grocery stores is always just the "logs" that are terrible quality! Appreciate the video!

[@stevierayj7328]

*puts on entire stick of butter* "so we toss on a quarter stick of butter" i need to follow these diet measurements lmao 🤣🤣

[@1bullsprig]

Great video. You guys make DARN sure your turkey is not pre-brined before using Duke's and Holy Gospel. I love salt but this will make your cheeks squirm up into your forehead. Just read the packaging on the turkey. If it says brined, pre-brined or pre-seasoned, the Duke's + Holy Gospel will be wayyy too salty. Duke's is loaded with sodium! Jirby nailed it.

[@SandroBBQ]

Great content as always. Though I like running a clean fire if at all possible, I must admit that knowing it doesn't make much of a difference at the end of the day makes everything more chill. I really started enjoying BBQ once I did away with digital temp probes in the offset, and chilling on the clean fire might be the next step forward. Cheers

[@ericousleyjr9119]

Man Jirb BOTH of those turkeys look KILLER!! Great job as usual!

[@Drew-di6nt]

Never use mayo I just put the rub on and do everything else you did. Bark sets up well and everyone loves the smoke on it. Almost taste like ham. Great vid!

[@andrescarbajal9924]

Just started watching all your videos badass cooks I’m about to binge watch all of them

[@leecrosley4462]

Thanks!

[@williamcrane9261]

Glad you’re back to the vids!!! Turkey looked almost as legit as those sweet moves amigo!!

[@ghettohey2388]

What temp do you smoke the turkey at.

[@jenniferturner23]

Those are some pretty birds! We are coming to goldee’s from Arkansas for a Texas bbq birthday road-trip. Can’t wait!

[@jirbybbq]

Can’t wait to have y’all there!

[@Captain_Hampton]

I found this channel after watching the Mad Scientist. Glad I found it!

[@Chevsilverado]

I smoked with dirty smoke for 3 years before I read that it’s not good. Tried to use clean smoke and it was basically the same. Slightly different I guess, but not actually any “better”. Made some amazing bbq with real dirty smoke, better than anything I’ve had at any restaurant. (Haven’t been to goldees tho) Maybe some REALLY dirty smoke is bad but you definitely do not need a clear blue smoke to make really good bbq.

[@jordanwilliamson1892]

Howd you rest them ? Holding oven or just on the counter in the foil ?

[@robertbenavides3899]

@Jirby I got a question? :) On the Alto- Shaam Cabinets? Which ones are better to use? The Cook and Hold Ovens? Or Just the Holding Cabinets? Thanks 🙏🏻 #Awesome Channel :) been here since the beginning:)

[@ryanbramich6951]

Big fan. Technical Q for u: I have tried a mayo binder a couple times, but the bark didn’t want to set by the time the meat was cooked thru. On the flip side, when I just season it sans binder, the exterior forms a hard rind that’s a lil on the tough side. Does resting in the butter help combat that and soften up the bark or how else can ya keep the exterior from getting too dry when a skinless breast? Cheers!

[@chaseh2371]

I’m wondering if you throw this in the same warmer set to 140° at the restaurant, and if so how long can you hold them?

[@hojobbq]

Did you preheat smoker because it’s poultry ?

[@ATLBABY24]

where do you guys source your turkey from? I'm on the Westcoast trying to find some.

[@edsmileytube]

Butter technique is 🔥🔥🔥. Great job as always!

[@MarkMclaughlin-qm8kq]

I put maynainse on my turkey with salt and pepper and garlic salt with a little chili powder then throw it in oven I always add 2 cans of chicken broth. I use my turkey drippings to make dressing which is sweet corn bread mix white rolls 2 poultry seasons 2 cans chicken broth celery flakes a boiled bell pepper chopped up onions and a little sage. enjoy

[@mtlhd1]

Do you use salted or unsalted butter? Thank you for making these videos!

[@MrPanthers23]

I was wondering that too

[@mtlhd1]

@@MrPanthers23 Unsalted butter. I slowed the video down and paused it when he took out the butter.

[@wardad5628]

If brined it will already be salty.

[@flyingmonkey1363]

Dude that looks amazing. i'm new to smoking. can I do this with a whole turkey?

[@barzilla187]

I’ve always done turkey breast with mayo every ingredient except the egg I would add to a turkey anyway the olive oil as an emulsifier and surfactant mayonnaise is definitely the way

[@johncastillo7993]

They both looked fire! Mouth is watering.

[@kellyschue3103]

I've been making bbq for years and I've had dirty smoke here and there and I never thought that it made that big of a difference I'm glad to see someone agrees with this

[@benpierce2202]

Mad Scientist BBQ recently came around to the idea of using more dirty smoke... after talking with Jirby.

[@josuearias8846]

Where do you get your brined turkeys from, i wanted to try my hand at smoking some

[@kevinwalsh6234]

Lovin' the Honey Butter Jurkey!! Great vid and informative as usual

[@dennisfeldman56]

Tried the mayo binder however, the crust didn’t set very well. 325F do you think lower temp for longer would help?

[@ordeal3175]

Nice vids...great tutorial...I hate turkey...but in case someone wants the bird...got good..info Thanks again 👍🔥🔥

[@okcharleys]

They both look way too good… sick cutting board too!

[@copper4eva]

So on the no pre brine one you only seasoned the top with mayonnaise? Why not do both sides?

[@yodaddiobbq]

Thanks for doing this one. Going to try it.

[@trentwatts4913]

Man I bet if you had a bbq restaurant it wouldn’t make it!! For sure would fail with using lighter fluid I bet nobody would visit.. 😂 love your style keep the videos coming.

[@treythorsen225]

Thats awesome! Im learning a TON from your videos! Will you do a video on making and smoking sausage?

[@treythorsen225]

Just saw your sausage making video!! AWESOME

[@IzzyEatz]

If you buy a 5 gallon bucket of raw honey it’s only 200-225$ . Find a local bee guy. Well worth it

[@jirbybbq]

Smart

[@jjm6187]

I won’t sleep on her turkey. You don’t sleep on Kirby and The Forgotten Land coming out in March!

[@VillanuevaMedia]

thanks for the tips bro! Been more inspired to bbq and share with the family. keep it up.

[@GregorySmith-h6l]

At what temperature did you cook the turkey breast?

[@erickwalsh9258]

Great video! Gonna try this one out!!!

[@rueridge7597]

Good man! Not incinerating white meat to 165° and above like most so called experts do. Covering their butts instead of trying to show how great cooks keep white chicken and pork juicy. 155-158° perfect. 160° pushing it. 165+ gonna be tough unless injected. Great original videos. Not regurgitating others cooks that have been copied to death. Jirby for Emperor! 😂

[@bryanh1142]

This is such a game changer right here. I always wonder why Thanksgiving Turkey breast is dry and now I know. Going to try this right now today

[@Chevsilverado]

@@bryanh1142 Yeah 165 is basically insta death for bacteria which I guess is foolproof, but you can eat poultry at 140 if it’s held there for long enough. There’s some charts online but basically if something is at 150-155 for like 5 minutes its gonna be safe. Even more so since you’re also killing bacteria on the way up to 155. I saw someone sous vide a turkey at 145 and thought they were insane but turns out it’s totally fine.

[@tonysnow2474]

You’re the man ! Turkey hits diff at Goldees !

[@stepmback]

Where do you get the turkey breast from? My local grocery does not have them.

[@cgorzney]

I haven’t smoked Turkey yet, what does the Mayo do? Is it to keep it form drying out?

[@Chevsilverado]

Usually you’d add something like that to stop the rub from washing away. Oily binders can help a bit with making the bark a little bit crunchier but not by much. Pretty sure the mayo didn’t do much anything different compared to any other sticky liquid as a binder.

[@charliebrenneman3197]

Anyone know how many pounds these are? Closest I can find around here is a 3lb butterball. Got one going right now!

[@ZeusMerk]

How long was it wrapped for after the 4 hour smoke?

[@Morkaiii]

Jirby what is the best way to get out all the ash after the cook?

[@BigEazy139]

How do you hold it for time

[@99oldmen]

Thanks for the video!!

[@brewpilot8958]

What types of wood used for smoking these Turkey?

[@nappinj12]

What size turkeys you buy

[@AV8R_1]

I love how you use the scraper to poke at the fire! After watching a lot of your videos, I’m beginning to think a lot of what you do is just to go against the grain on almost every level just to drive the barbecue big name fanboys nuts! 😂 “Dude! What are you doing?! You can’t do that!!” 🤣🤣🤣

[@gagegleinig5492]

Follower this to a T turned out great !!

[@bfkj9319]

Is mayo the turkey game changer? Find out on this episode of mad scientist bbq.

[@stevierayj7328]

Lmfao bruh I’m dead ☠️🤣

[@Drew-di6nt]

😂😂😂

[@FrankJara]

😂😂😂

[@Captain_Hampton]

LMFAO

[@Anteater23]

I don’t get it

[@Tyler824]

Killer video bro, gonna try it this week 👍

[@cjpops76]

Did you rest the turkey in a cooler?

[@jirbybbq]

Nope just on a table

[@dean0247]

That’s not too much mayonnaise and your selection of seasoning is the same as mine. It turns out great every time. Meat church holy cow seasoning Works great also.

[@BrysonShake]

This turkey looks incredible!

[@coreycenter7842]

Awesome videos man, unsalted butter?

[@BrosGrimPunk]

Pretty sure he says “salty butter”

[@litg8r]

I don’t think it was too much mayonnaise but I would have put some of it on the underside as well. Turned out beautifully Btw.

[@cfhryc]

Great stuff. Looked amazing. Do you use salted or unsalted butter?

[@jirbybbq]

Unsalted

[@robertbenavides3899]

Shout Out @Jirby BBQ :) #Awesome Cook :) #Texas Style

[@ChuckReynolds]

salted butter or unsalted?

[@NTX_Outdoors]

I’d bet salted but could be wrong good question

[@TraeFury]

You can never have too much Duke's!

[@gaylehodnett4057]

I will be doing this for Thanksgiving!

[@greatjuankenobi217]

Which one was better??? Though?

[@courtneydowdell6196]

I thought 165 degrees is the correct temp for poultry

[@Chevsilverado]

Basically 165 is insta death for bacteria so it’s a foolproof temperature for cooking poultry. If you keep poultry at 155 for a few minutes all bacteria will be killed anyway, if you keep it at 145 for a couple hours it’s the same story. You can look up charts online that shows you temp vs time for bacteria death. Lower temp still kills bacteria just not as fast. 165 is guaranteed to kill all bacteria almost instantly but it’s gonna dry out the meat so if you’re slow-cooking a turkey and holding it at 150+ for a couple hours you’re totally safe to eat at 155.

[@chrisweinman9941]

Killer color on both of those turkeys!!!! Could easily eat a pound or two right now 🤙

[@jimgates9775]

Love your videos my guy

[@Appetite4ATX]

Dude! Like that butter block technique!

[@JPE_DRAEB]

So unless your going to eat the whole Turkey at one time isn't it better not to cut slices and leave it whole to prevent it from drying?

[@stefan-t--]

that's the way to make turkey taste good right there

[@MrPanthers23]

Will u do the mayo again?

[@danielhipsman7287]

Turkey is my new favorite

[@keithobrien9283]

"Who wants to look at this for so long" lmao

[@MadHouseBBQnyc]

do you use salted butter?

[@Osteoporos1s]

It sounded like he does. I think he said “salty butter” when he was wrapping it

[@greatjuankenobi217]

What’s the restaurant?

[@guilhermanacas]

Man that's some good looking Jurkey

[@Buckgsxr1000]

I have put mayonnaise on chicken and it keeps it moist. You won't even taste the mayonnaise after it's cooks.

[@josephpattison6913]

My wife doesn’t eat red meat. I want to make a boneless turkey breast. It looks delicious. You can cut it thick or thin for a plate or sandwich. The butter sauce makes the meal.

[@rueridge7597]

Divorce her 🤣🤣

[@josephpattison6913]

@@rueridge7597 My daughter loves my BBQ! My wife likes smoked chicken. It’s no big deal. I cook on a Pitbarrel and a Weber Smokey Mountain. I want a decent off-set smoker eventually. I have 2 grills, 2 griddles and 2 smokers. I need more room!

[@stevehjsr]

Looking for the big turkey breasts, is turkey breast roast the same thing or where can I find them

[@JonathanHaberski]

Fire management is a mothertucker so much work thank God I got a masterbuilt

[@KRogersOK08]

Made this a while back it was amazing

[@michigan0207]

Breed of turkey?

[@RandallDelling]

That is not too much mayonnaise. Check out the meat church turkey breast video using mayo. He coated both sides with a lot of mayo.

[@lsurouge]

Making that mayo & wild turkey Jinder next time

[@bob.bobman]

Second turkey package says contains up to 18% turkey broth, sea salt, vinegar, lemon juice. Doesn't that mean it is brined?

[@jpadgr8]

If it doesn’t say prebrined then no.

[@iskato914six]

holy hell! I've never used that much butter on anything! gotta change that. gonna make a bbqed turkey breast a la Jirby :)

[@OffsetRookie]

Love smoked turkey, that looked great. That's a ton of butter though haha

[@randomstoragespace]

Need a sausage video Brother!!

[@r8888drz]

Where can I order those turkey breasts ? I’m in Cali

[@MadHouseBBQnyc]

Be careful the bbq perfectionists on KZbin are already jumping ship and agreeing w u. Lol