Smoked Turkey Breast

[@hcamardelle]

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!

[@1bullsprig]

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]

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

[@Teerman420]

Lots of people have done that.

[@trimule]

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]

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

[@OkieGezzer1956]

Followed the recipe to the letter, and my wife said it was the best turkey I have ever done and that says a great deal and I'm a hero. Thanks for making our Thanksgiving dinner a true home run!!!

[@johnRed-de3bl]

Been smoking for 10 yrs now and still no matter what, ya just can't beat a smoked turkey sammy, period. Good job there Meat Church Matt.

[@bowlnow824]

Going to smoke my first turkey this weekend

[@BrendanDuesterhaus]

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

[@stevemc6820]

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!!

[@kencrane9726]

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.

[@tommyvtexantrogden2682]

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 KZbin Content !

[@michaelskalin5126]

Just wanted to let you know I'm not a big fan of buying rubs on line. With that said I found a hardware store in Nov Scotia Canada that carries your products. The salesman told me your stuff is the best. He gave me a couple of different rubs from his personal supply. Now I'm hooked on your rubs! I've bought four different kinds and love them all. Great job, buddy! My customers are asking me how I've stepped it up and told them I changed to your rubs. Hats off to the salesman for giving me some of his stuff. I make my own but your stuff is the bomb. 🍻🇨🇦

[@davidlloyd2943]

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

[@WFrench-w5c]

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

[@tenaciousdefect8883]

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!

[@chrishann5714]

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

[@tallgom]

The voodoo is what I use, and it's my far my favorite.

[@skylarrupp9624]

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!

[@curtisrogers4190]

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]

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

[@DannyMacNair]

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

[@zachattack83]

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!

[@brycebenn]

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

[@G_marvelous85]

I've used Honey Hog Hot and it comes out AMAZINGLY DELICIOUS!!!!

[@TheLEDGuy]

Awesome video! I’m gonna try this weekend.

[@TV_Dave]

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]

Did you use melted butter?

[@mikebowerstv]

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]

Great tip!

[@chorizobandito8943]

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

[@RumandCook]

Love me some smoked turkey. Thanks for sharing.

[@shanewolven1694]

Holy Cow! Literally! Definitely trying this!

[@theAdmurl498]

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!

[@garyharman8600]

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

[@crazymonkey9611]

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]

Great suggestion!

[@dmboarder1]

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]

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

[@holtmebane]

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

[@rawkyle9385]

It’s that time of year again! 🦃 🦃

[@fishermancram6035]

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!

[@oudude27]

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

[@Amocoru]

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.

[@jasonhollinger9513]

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.

[@888HUSKERS]

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.

[@blackdogrmh]

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]

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!

[@porkbelly0713]

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

[@climber5150]

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

[@maverickmacgyver]

I’ve been craving a KY Hot Brown. Bout time I smoked a turkey breast and go all in!

[@davejordal2963]

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!!

[@BeauGraves]

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.

[@jeffjanacek1222]

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]

How was the outcome ?

[@driver4009]

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

[@adamaylsworth8237]

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

[@joeramos4489]

God bless you father

[@cottageoaks1]

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!

[@HeritageFarmsTexas]

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

[@DrSiicKO]

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

[@thomasnehren]

Cooking this right now. So excited!

[@epickleuva]

Love me some Texas turkey!

[@toddyell4440]

Matt what are your thoughts on using your Banco seasoning

[@sweetypoo2164]

Nice cutting board!

[@MrAbe93]

Amazing!! Your the GOAT!

[@jermainerichardson512]

Dude you are one of the best!!

[@brewerfireguy]

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.

[@eddiedunn5670]

Looks great! Need to try this.

[@trey22194]

Where can I buy this particular cut of turkey?

[@bbqottawa8092]

Greetings from Ottawa 🇨🇦 Awesom👍🏻

[@bullard73]

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

[@scolbert8071]

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

[@jonbrasher7075]

Awesome video, ready to try it out this weekend.

[@scootsmcgoots6343]

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

[@MeatChurchBBQ]

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

[@Abusher17]

Hey Matt, would placing the larger part of the turkey breast closer to the direct heat make a difference? Would It help the thinner portion from overcooking or drying out?

[@kenny8135]

I wonder if Andrew is waiting with the turkey breast in his hand waiting for Matt's tip lol

[@zelaznog65]

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

[@halsands2469]

Definitely have to give this a try

[@MikeFlash09]

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.

[@07krutons]

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

[@sidneyabrams9070]

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!!

[@theteamtodd]

i NEED that cutting board

[@christophermorris3131]

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!

[@guitartommyazify]

Great video. Thx.

[@omcorc]

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.

[@jimlarson1809]

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?

[@Maverick9110E]

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

[@nebraskaresident6654]

No MeatChurch brine, substitute kosher and brown ratio?

[@GULF-BANK]

Would mustard, instead of mayo, work?

[@triple6grill284]

another great video as usual!!!

[@NHHalKnowsHow]

Matt, New pellet grill owner here. Could you smoke this in a pan to keep some of the moisture? I love the idea of mayo and rub so I'm definitely doing that! Love your videos!

[@provochapteruvusummerleagu4640]

Not Matt here but you can do it in a pan There isn't really much in the way of drippings. Brining and application of the rub keeps the moisture inside. If you do put it in a pan I recommend you use a rack to raise it off of the pan. That way you get the full smoke flavor.

[@justwannabbq2602]

Yup I’m in

[@redlac95]

What herbs were those ?

[@5.56Chronicles]

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

[@jonbarnett9571]

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

[@gregpresson9381]

Is there much of a difference between Dukes and Hellman's mayo?

[@anthonycrimi4789]

Big difference, Dukes uses apple cider vinegar, I like it much better for sure.

[@carlosmendez587]

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

[@Nath_Wato]

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

[@spanthrax]

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

[@jimsaunders4227]

Definitely trying this for thanksgiving-just ordered y’all’s brine and rubs just having a hard time sourcing breast like that,even with local butchers,I guess I’ll have to get one shipped unless anyone knows were I can get them around Hampton,Va-thanks-love your channel

[@mike7568]

You could get a bone-in turkey breast and a quality boning knife. Not only would you have two roasts, but you'd also get the skin to crisp up. I've also found boneless, frozen Jenni-O single lobe turkey breasts if you wanted to go the defrost route.

[@jimsaunders4227]

Nope-that would make to much sense-instead I ordered some breast from The Butcher Shop in Florida-lol-after I placed the order and hung up, it sank in and realized for that price I could have bought 4 butterballs,but you live and learn -thanks for the reply

[@mike7568]

@@jimsaunders4227 No worries. Learning from our choices is one of the best things about life in my opinion. Not sure if you have a Wegmans in your neck of Virginia, but ours up here in Northern VA regularly have de-boned turkey breast.

[@jimsaunders4227]

@@mike7568 I just looked and there’s one about 40 minutes away,I’ll definitely have to pay them a visit-it’s just sad that I have to drive 45 minutes to get to a decent butcher -but he always has great steak and ribs,shoulders are hit and miss and the brisket looks like Costco -thanks for the information

[@bob.bobman]

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

[@davidtran1360]

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

[@afinecupofcoffee8476]

I typically use mustard as a binder. I'm not opposed to using mayo, and Dukes is life but is there a specific reason to use mayo vs mustard?

[@beernutzbob]

Likely the higher oil content.

[@jansauvey7547]

This looks so good. I watch a lot of videos on smoking meats but no one ever says what wood to use. What wood did you use for this?

[@1bullsprig]

He says Hickory just before it goes in the smoker.

[@hcamardelle]

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

[@Clicknowmarketing]

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

[@daveschofield5680]

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

[@gigigigi2298]

awesome

[@craigstidham3318]

Question: I am going to follow this for thanksgiving. I’ve got a 6 pound bone in breast. How long is the cook?

[@nathangullickson2357]

Generally rule of thumb is about 35 minutes per pound at 250-275 degrees. So about 3.5 hours, but the biggest thing is cooking to temperature so make sure the turkey breast is temping at 160 degrees before pulling it like he said, the carry over will finish out at around 165-168. Hope that helps.

[@craigstidham3318]

@ I ended up putting on the smoker at 12 and came off at about 4. It seemed to rise up quickly at about 52 but then hit kind of a stall.

[@Stlmgnolia]

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

[@bob.bobman]

I smoked Boneless Skinless Chicken Breast tonight. 2hrs @ 220F and 1.5hrs @ 275. Pulled them @ 162F. Chicken was moist and great inside. Problem is the outside somehow turned to leather in a lot of places. Was it something in my binder or rub? Was it the cooking profile? I can't think of how it could do that with no skin. Any ideas? Is this what happened when you don't spritz? I did whole boneless skinless turkey breast same way with no issues. 🤔

[@1bullsprig]

It is possible that you didn't dry the skin off thoroughly before going in the smoker. Get the water off of it completely.

[@chrisgirolamo8865]

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!

[@williamriley2528]

Thick end towards the Firebox Dude...!