Texas Style Smoked Turkey

[@WilsonsBBQ]

If this feels a little over complicated, just take the turkey a little further and hold it for less time. However - the lower the pull/hold temp - the juicier the breast! Shout out to Dayne at Dayne's Craft Barbecue in Fort Worth who got me thinking about Turkey temps.

[@sprig6043]

On the Smokey Oak website I see they sell chunks plus odds and ends. I don't see the pretty Oak splits you're working with, any reason?

[@WilsonsBBQ]

Looks like they’re out of stock at the moment until January. I think it’s listed under ‘seasoned oak’

[@richwilcox666]

@@WilsonsBBQ How much wood do you get through on an average cook for your BBQ food collection business? Would one box of seasoned hard wood do it? I'm trying to find solutions for my fuel but its looking like I need to be able to store my own logs to get the price of cooking right down

[@anthonylaney1062]

If you ever think "should I make a video about this or not?"... always make the video man. I could watch someone cook a brisket every week for the rest of my life lol. Not enough turkey breast videos anyway. That turkey looked great!

[@WilsonsBBQ]

Appreciate that a lot!! Thank you for watching!

[@robertpretorius6422]

I had the good fortune to meet Dave recently and taste his turkey breast cooked like this. I don’t like turkey meat but was blown away by how good this was. I am still amazed at how he was able to bring out such great flavour and tenderness from a turkey breast. This was 10/10, absolutely perfect.

[@sweetmangolimited1017]

U sir are a legend ! Awesome content ! Can’t wait till ur channel gets the views that it deserves !

[@WilsonsBBQ]

Appreciate that a lot! Thank you for watching!!

[@davidweiss8710]

Always have a tough time deciding between Brotherton's and Interstellar BBQ on the best turkey here in Austin...yours look like a solid contender. Nicely done!

[@geoff6203]

Absolutely cracking video. Thanks man!

[@RumandCook]

Looks like you nailed it. Great cook!

[@NotMyRealName1]

Will be purchasing my first smoker soon and turkey breast is close to top of my list. Brine my Xmas turkeys so this makes 100% sense, thanks for all your videos.

[@blueenglishstaffybreeder6956]

Awesome mate, do yourself a favour , buy a smoker whether it be an offset or a Weber or a pellet smoker, you’ll find plenty of really good quality ones on Facebook market place that people have bought and not researched how to cook on em properly, then they do one cook and burn their meat and think this is crap, why is this whole smoking meat thing so popular, bro it’ll change your life if you learn to do it right, I now have 12 different bbq’s and smokers and they each serve a purpose, good luck man

[@ToneysBBQ]

Very nice .. can't wait to try this technique! Thanks for sharing!

[@eamobyrne1]

Great video. I'm cooking it next weekend and this is the process I shall follow. 🤙

[@andy.greaves]

Great video as always! Defo going to try this!

[@shanehammill2207]

Thank you for the temp. Tip!

[@shanehammill2207]

So in theory leave it on the smoker till i.t. of 150deg set a timer for 5 mins then pull and rest...right?

[@WilsonsBBQ]

Exactly! But watch that carryover heat! (Hence the 145)

[@markstabler4791]

Glad you did the video

[@AS-su7lv]

Looks mouthwatering Thank you for doing the video 👍

[@patrickmacleod2415]

Really good videos by the way.

[@GHOLT81]

Thanks for the video! Could you do this on Christmas Eve and hold in the warmer overnight at 145 ready to have on Christmas Day? Thanks again.

[@patrickmacleod2415]

The biggest benefit of brining in salt water is not the salt flavour (though that is nice too) but because it helps it to retain moisture through a long cook. Keeps it from drying out. I’m American (live in UK now) and smoking a whole turkey for Thanksgiving is a family tradition. My wife and her family like to buy a turkey breast like you have here, so I have been thinking of just smoking the breast sometime. I introduced her to the brining thing so she now also does it when she does a traditional oven roasted turkey. Its kind of the secret ingredient. My mom has also always done the same thing but not for so long when she fries chicken- soaks the pieces in salt water for about an hour before frying. As far as 24 hours brine time- I have always just done it over night. One of the other issues with brining though is that it needs to be a turkey that hasn’t already had any kind of salt or other stuff added. Fresh bought turkey is no problem but since we couldn’t get a fresh one for Thanksgiving she got a frozen one. It was only after cooking and eating that I looked at the label and say it had already undergone some kind of process to make it juicy (according to the package). The end result was not to my liking- almost like it turned into kind of like a ham flavour. Others said it was still good but I wasn’t happy.

[@RobbiSiKK]

Great Video. Quick Question for anyone in the know. When doing your brine and youre using a cool box with ice do you take in to account the weight of the ice in relation to the salt? Thanks

[@WilsonsBBQ]

Yes you absolutely do! The bags I get typically come in 2kg bags. So it’s easy to calculate. If I’m doing a cooler brine not in the fridge, and therefore using ice - I’ll generally do half my weight in water, and the rest in ice.

[@RobbiSiKK]

@@WilsonsBBQ thanks for the quick reply. I did your method in the fridge last year but won’t have the room in there this year so it’s going in my Dewalt cool box. It worked amazing on the egg last year total game changer

[@ashleyibbotson350]

David great video as always, I can't seem to locate the link to the Kenji Lopez meat temperature and holding times. Any chance you could post the link at all.

[@WilsonsBBQ]

Sure. Will update the description

[@ashleyibbotson350]

@@WilsonsBBQ thanks a lot. I'll be adding his book to the Christmas list

[@WilsonsBBQ]

Done!

[@DLGambit]

Love the channel! What lighter do you use?

[@WilsonsBBQ]

its a fairly cheap torch lighter from amazon!

[@cameronbatko]

How much wood do you order to your door? Like 40lb box? Once I get my offset fabricated next year I will need to get wood and found a place that does ship in the US. But they say 40lb boxes. Not sure how long that would run a backyard offset.

[@1991Bito]

How would you reheat the leftover turkey?

[@OffsetRookie]

Great cook and tips there. It's kind of like you can do chicken at 140F for 2 hours in sous vide and it's done. Weirded me out first time I tried it, but works well for sous vide.

[@adamellistutorials]

Where do you get this huge foil from?

[@jimpalmer4061]

Man, this is great. A perfect combo of detail and content... So to clarify, you cooked at around 300-350 F?

[@WilsonsBBQ]

Correct! Thank’s a lot for watching!!

[@mikebowerstv]

Great cook. Turkey is my favorite smoked meat to eat, easy to cook and not a super long smoke!

[@WilsonsBBQ]

Agreed! I can eat smoked Turkey every day. I enjoy it far more than brisket and ribs these days. Just finished watching your most recent ribs video - they looked delicious!

[@danielmartinez3624]

What knife is that? Your brisket knife.

[@mycomaniac316]

Where can I purchase the carvery knife mate, great video as always 👌

[@WilsonsBBQ]

its a victorinox fibrox 12" slicing knife - thank you!!!

[@gregjones8453]

Hey Wilson, nice video. How long can a turkey be held in clarified butter before it dries out?

[@WilsonsBBQ]

it depends on what internal temperature you cook it to, and what temperature you're holding at. The lower the pull temp (the temp you take it off the smoker) and the low the hold temp - the longer you'll be able to hold it without any risk of drying out. Pulling at 150f/66C and holding at 145F/63C with give you hours of holding time with no chance of drying out due to the temps being too low to allow the muscles to remain contracted and squeeze out moisture. Holding at higher temps runs this risk!

[@bobhinley5410]

I always rinse off the brine salt, then add pepper. I’ve done turkey with no rinse and found it to be way to salty.

[@zachgrossman26]

Looks great! Quick question though...if you probe it at 145/150 isnt there a chance it's already been at that temperature for a few minutes since the internal temp isn't on a constant rise?

[@WilsonsBBQ]

Absolutely. That’s why I probe frequently, and monitor it. There’s a good chance it’s been there for a while, but from a bacteria reduction point of view - I wouldn’t make that assumption, and prefer to set a timer instead. Once the 4 minutes is up - good to go!

[@MrAhmer]

Freaking great tip with the temp chart. Cooked my turkey breast last time to 160 and it was pretty darn dry.

[@cbolt8089]

Have you tried it with the skin on? Want to replicate this but I'm partial to a crispy skin.

[@tallgom]

I get mine to 150° and just leave it in the smoker for 5 more minutes. There's no way it's going to go up more than 1 degree, if that. But I also cook at a lot lower of a temp. Anyhow, looks delicious!

[@stanfda]

Nice plug for Goldee’s!

[@TWC6724]

I love smoked Turkey 👍

[@JohnEldridge-jq1vs]

The best turkey I ever made was brined and seasoned , then on the pit boss pellet grill till 165f internal!

[@adamellistutorials]

Temp?

[@mattsimone8261]

The dog in the background at the end 😂 waiting for his slice

[@WilsonsBBQ]

That’s wilson 😅

[@SIFUSAYSRELAX]

Are you using your holding oven? Or your standard home oven?

[@WilsonsBBQ]

I use my holding oven for cooking and hold/resting turkey when i cook for customers on a large scale - however, most people dont own a holding oven so i tried to replicate the method in my standard kitchen oven so this video would appeal to everyone

[@SIFUSAYSRELAX]

@@WilsonsBBQ ahh. Much respect. I tried to calibrate my oven to be -25°F but I used two little oven thermometer to be sure but it was still hovering around 160° your home weekend take out nnq video is inspiring. I'll be ordering my first offset in a couple weeks. Appreciate all that you do brotha!

[@abideoutdoorservices]

Is there a reason why your prefer Brine over Injection?

[@TOCBass31]

Did I miss what temp you set the oven at for that hold temp?

[@WilsonsBBQ]

150! 🙂

[@BackyardWarrior]

🔥🔥🔥👍

[@BigEdriver]

Are you buying whole turkey breast with ribs and breast plate or deboned? Was thinking about getting one from Walmart and and cutting the breast off the rib cage?

[@WilsonsBBQ]

That’s exactly what this is, but I’m not doing it myself. I but them already prepared. You could absolutely buy a whole one a carve it into the breasts yourself!

[@BigEdriver]

Appreciate it! Love your content! I started a food truck during the scamdemic which has done really good. I was watching some Arron Franklin videos and one of his interviews he said. Your friends will tell you your bbq is good but will they pay you for it? Challenge excepted! Lol I built the truck with the money i made from cooking. I do it now as a side hustle. I have a 250 gal RF propane tank with the intentions of building a 500 gal over the winter.

[@markyochoa]

Yes! That's the fucking way... Starting with something, and then making it your own.

[@harrydyer6275]

When’s next curb pick up please dying to try

[@WilsonsBBQ]

Probably mid to late Jan I think! We have a baby on the way this month, so will take a few weeks to settle in to our new routine and figure out how we can work the collections without too much disturbance to the house 🙂

[@harrydyer6275]

Congrats and ok brilliant hope to try it soon

[@pezzpezz7272]

Please add the degrees Celsius measurements as well please dude. Kind regards

[@WilsonsBBQ]

On the chart in the video, as well as the full article linked in the description shows both F and C 🙂

[@Soplas_Chile]

My oven doesn’t go that low 😔

[@WilsonsBBQ]

You don’t need to put them in a low oven! You can just set your oven as low as it goes, and put them in for less time. The goal is to ensure they’re at 150 for at least 4 minutes - doesn’t matter how you get there! Some people will skip the oven part entirely and rely just on the foil carryover heat!

[@bernardsbbq]

This looks the size of a brisket, how large was that bird, man?

[@blueenglishstaffybreeder6956]

New sub here brother in Australia

[@stonahhlovah2026]

That shrimp was raw af..ijs tho

[@GM-vy1wy]

That turkey must have been the size of a mastiff

[@WilsonsBBQ]

Is that Frank Reynolds eating a peach

[@GM-vy1wy]

@@WilsonsBBQ lol, yes! Not too many people get it when they see that pic. I'm a huge Always Sunny fan. It's cool you noticed 😎

[@WilsonsBBQ]

@@GM-vy1wy my favourite show!

[@TeWhero]

Anyone else wondering how big a turkey must be?

[@infoSignDynamic]

You really need to sharpen your knife. LOL Bradley will show you how.

[@Vortex493]

your ok kid, but i dont know what it is but us americans would rather have bbq made by us , not hatin on you , its just that we are brought up with that certain taste and beleive me , yall come close in the uk but still a bit away from hittin that homer.. keep up the good work though

[@adamellistutorials]

😂 idiot