The Secret to making the Best and Juiciest Turkey Breast Ever - The Wolfe Pit

[@thomascrown3600]

I want to thank you for helping me cook meals on a limited budget. I lost my job back in February and I get no assist from the city. I have become very creative with this🥰

[@markiskool]

Congrats on being creative with no assistance. It's what makes Americans Americans. Hope you get employment soon, as people working is what makes America great.

[@M3ganwillslay]

Im glad i dont live in america where if you lose your job your life is over .

[@markiskool]

@@M3ganwillslay yea, sucks that you only get 6 months on the dole after working your whole life, but get years upon years on the dole if you never worked in the first place. Let alone how much we give illegals for fence jumping. Yes, America sucks for those who work to pay for those that don't.

[@3Faidonas3]

@@M3ganwillslay Literally, and if you dare get hurt and have to go to the hospital all your life savings are also wiped and you're deep in debt. 'murica!

[@Chilly_Billy]

Best of luck getting back on your economic feet.

[@onemercilessming1342]

We only ever had turkey on Thanksgiving. Christmas was roast goose with plum pudding and chestnut dressing. New Year's was duck. Easter was lamb. Julwas ham.

[@kellysouter4381]

Australia Day is lamb

[@kellysouter4381]

Australia Day is lamb

[@johndevries76983]

Thx for sharing 💪👍✌️🙋

[@SilverBellsAbove]

Yum! One thing I have found is that I can get turkey thighs for pretty cheap year round and while the brine is 100% mandatory for the breast because it's so thick and has less fat in it, I can get away with dry brining turkey thighs with salt in my refrigerator sort of like a steak. It takes less time, and turns out flavorful and juicy-- just you don't get any white meat for turkey sandwiches, etc. Cooking the dark and white meat of turkey can almost be like two different things, more than chicken. I'm not surprised it intimidates people.

[@monkeyb1820]

you can dry brine the breast. Wet or dry are both valid methods. I used to do wet, but find that dry uses less salt, takes up less room in the fridge. I think one year I used a bunch of jamaican paste (which tends to have a lot of salt) and that was good too.

[@thomasflickinger1949]

This Thanksgiving we fillet the breast off the bone and then cut off the thighs and wings. Dry rubbed the pieces in the frig for 9 hours. Then took the pieces and pan-browned the skin. Then into the oven and baked the breast pieces to 160 degrees F. Then I baked the thighs to about 190 degrees. Cover and rested, all the pieces for 45- 60 minutes. Sliced the breast and pulled meat off the thighs. Could not believe the taste. Will work with the dry rub and wet brine this winter. Plus it is time to fire up the smoker. The process really makes turkey taste better.

[@MichaelR58]

Looks delicious , thanks for sharing , God bless !

[@seanbabasin9730]

Looks great 👍 can't wait to try it

[@suegeorge998]

I'm going to try to get an extra turkey for the freezer. As a kid my mom made turkey for both Thanksgiving and Christmas. We'd have ham for new years day. I only make turkey for Thanksgiving. I,make ham for Christmas and new years day is either potluck or roast pork. Thank you for your efforts and God bless you and your family.

[@philg6115]

I took your suggestion and used my swimming pool to brine my turkey. I must say, I think chlorine added a awesome flavor to the turkey breast. Ty

[@cassandrarolin9962]

😂😂😂

[@vincente.tiemersma279]

love your new logo at the intro very cool

[@teleiosdawyz4044]

Nice! Coincidentally I was just watching your WAWE playlist.

[@LyleVertigo]

To get the perfect turkey I make a compound butter with lots of sage and stuff it underneath the skin, making sure that the skin is intact all over so it doesn't drain out when it melts. It makes it so soft too.

[@missmajestic2158]

I love you and your videos. Happy Thanksgiving . 🦃❤️

[@mstringham]

I’ll have to get the fresh turkeys even though they are more expensive that looks amazing!

[@Texmechs]

This year we are having a small family Thanksgiving. Just me, my husband and my daughter. Usually we rent a giant lake house and there are about 20 people there. This year my husband still wanted to do turkey but we don't want to make a WHOLE turkey. This is PERFECT and we will still have leftovers for turkey sandwiches!

[@billynomates920]

i used to cook turkeys in a restaurant with a double-oven, one on top of the other. they were BIG birds and taking the tray out of the top oven was always a challenge! had to take a 3 foot by 2 foot by 2 inch deep tray full of a good gallon or two of scalding hot turkey fat and tip it into a bucket. two guys on standby with the salt! 😄

[@rileyjackfansmithandjones8238]

I feel your pain.... worked at a Country Club that did HUGE Banquet Business.We had 10 double ovens in the Main Kitchen, and we would pack them with Turkeys, starting Tuesday Night, before Thanksgiving....we normally cooked 275 - 300 Turkeys every year. Hauling down the ones in the top racks was TOUGH! Oh to be a young buck working in a great Kitchen like that today....... talented Cooks and Chefs, and NO Corporate Overlords!

[@siliconinsect]

Make sure the bag you use for brining isn't scented. Learned this the hard way with a white kitchen trash bag and wasted a turkey. Checked the bag box and there was no mention of perfume or treatment. Great vid as usual!

[@spacebean7444]

He got that lavender Turkey.

[@rtrout57]

Would've loving to have seen Mrs. WolfePit talking to the turkey!

[@altairtheeagle]

You have beautiful nails sir

[@TheCotzi]

I still love your nails Mr Wolfe

[@GrubbsandWyrm]

I just do a turkey breast in a crock pot with chicken broth and spices. It's so good and no cleanup

[@seven_hundred-seven_hundred]

Very nice. Thank you.

[@uncleted2063]

I just tried you Salsbury steak recipe and it was absolutely delicious!

[@alexkasacous]

I use a 1.5% solution ---- (mass(weight) of the meat + mass of the water to be used) X 0.015 = mass of the salt to go into the brine. I have also used sous vide to cook the turkey, with 20 minutes under a grill before serving for the most moist turkey ever.

[@carrisasteveinnes1596]

Hi Larry, we don't do turkey in Australia normally, as we don't do thanksgiving (with less and less to be thankful for over here) Of course, turkey is produced sold and eaten, but it is far behind chicken. That said, I love turkey, as well as duck, goose and spatchcock (quail) which are available from time to time. So no, we don't spend out time stalking, spearing and eating wombats, bilbies, wallabies, snakes, spiders and other noxious critters, but we do love some kangaroo and emu when available. Russia gets most of our kangaroo meat exports. Otherwise we make do with beef, lamb or hogget/mutton (older sheep) pork and seafood, lots of seafood, which has become almost too expensive by now. Love this video, and going to do it, as turkey in whole and in pieces is available. A lot of Americans live here, so the demand is strong, I guess.

[@Hauntedechos84]

Good stuff

[@monkeyb1820]

I've dry brined my turkey for years (using kosher salt of course). I'm not sure it's even possible to over-salt turkey. Maybe if the salt was really caked on. I try to stick roughly to America's Test Kitchen amounts but I probably exceed it slightly.

[@mi5anthrope]

The problem is turkey is disgusting, if there was a way to give every American a taste test of a buttermilk marinated chicken the turkey market would collapse permanently within a year. Although I guess if people just marinated turkey in buttermilk it would be way better. But ultimately just eat chicken, turkey isn't good and I'll die on that hill.

[@stevenkimsey7039]

That turkey looks delicious. 🍻

[@Poodleinacan]

Wow. That definitely looks really juicy.

[@deshaefromarounthawayricha7324]

U had some last night and it was delicious!

[@BeckyA59]

Dang that turkey looks good!

[@Jaigarful]

About the washing turkey/large bird thing, the concern is cross contamination, especially under running water. Contaminated waters ends up splashing out of the sink potentially causing issues. Some cultures do wash their birds though, particularly ones in hotter climates.

[@thewolfepit]

You nailed it Nick!

[@7327-h6w]

Thank you sir. I smoked a turkey with this brine. I added pineapple cider to it and some herbs. I'm not a fan of cajun butter. It makes the meat too oily for my liking. This is my new go to.

[@7327-h6w]

BTW, I injected the brine.

[@mcf3778]

what about road salt.... my city just started leaving it on my block and it hurts to walk on with bare feet so i swept it up

[@wendellwhite5797]

The only problem with smoking turkeys or any other type of meat is; keeping it lit, as the papers tend to get wet! lol

[@jeanniebell9493]

I'm single. and appreciate the smaller weight. I will definitely brine.( Haven't cooked one in years, so I appreciate the reminder lesson ! :) I'm wary of the pink meat. I seem to recall that cooking it breast side down makes the juices flow up into the breast, keeping it moist. I love the crispy skin, so I may do 1/2 & 1/2. Thank you! And Happy Thanksgiving !

[@jaytracks]

I cook my breast in the instant pot and I'm going to use this recipe! Thanks for the tip

[@Sweetyhide]

I would be thrilled to know the steps and settings you take for the instant pot.

[@jaytracks]

@@Sweetyhide check out instant pot Turkey breast on mindfull mom channel

[@zeusdog2763]

Just made this! Super juicy 🥴

[@brendakrieger7000]

Appreciate it🦃

[@bones987123]

my problem is... i watch these tasty videos and get hangry... missing ingredients , missing motivation, missing good food lol

[@2AChef-n-BBQ]

Looked pretty farned tasty Larryyou and the Mts did a fine job👍🏼🇺🇸🍻

[@thetribunaloftheimaginatio5247]

One could easily emulate a smoked turkey in the oven, merely by adding a bit of liquid smoke to the brine. Potent little potion, that liquid smoke.

[@DigitalProphet]

Whole roasted turkeys are one of the cheapest meats you can buy- in November you can almost always score one for 50-75 cents per pound, but even during the rest of the year, you can often get them for under 2.00 per pound from walmart or other big box grocery stores. That's cheaper than just about anything else. good if you're ...cooking on a budget.

[@3zonker88]

That looks so good! Quick question! What is that knife you use to slice with? I'd like to buy one!!!

[@vickiephelps5169]

That is a carving knife. A chef's knife will also work.

[@3zonker88]

@@vickiephelps5169 I was wondering what brand it was! My carving knife is a POS!

[@woltews]

yea I live alone and have a small fridge and freezer so a whole turkey is just not reasonable , a turkey thigh is about 3 meals for me . Thanks for making something for us smaller families or people that live alone .

[@user-neo71665]

I live on a farm and followed your directions to a tee. This bird wasn't having any of it and still running around the yard. I think I'm trying to use real peach in my smoker I built and I dont have a ms wolf pit something wrong.

[@robylove9190]

Thanks Larry. Have a happy Thanksgiving 💗

[@Mr_Oggie]

Around here whole turkeys can sometimes get very expensive (4-5 times the price) outside of Easter, Thanksgiving and Christmas - thats why we only buy them around the holidays.

[@thewolfepit]

Good point, but they're still cheaper than beef or chicken in most areas.

[@johngleeman8347]

I love turkey and gravy. X3

[@donhgr]

I think it’s very difficult to find a whole Turkey the rest of the year.

[@travonanderson7076]

Where is the seasoning

[@ColleenF30]

I thought 165F was the min temp for turkey...maybe I am confused.

[@powwer123]

He let it rest for 20min and that would of put it past 165F.

[@RelkinsDCskater]

I hear your voice, I get hungry. Simple

[@Texas_Made_]

I come for the stuffing with gravy lol

[@KayakTN]

I do the same with mine… roast at 275 until it’s cooked. It was amazingly juicy and tender.

[@pjimmbojimmbo1990]

Looks Raw

[@benduckx9367]

Seldom do I salivate over a utub vid...but you got me doing it! Thank God you didn't show us the fixin's that go with the turkey!?*

[@sadaasda4147]

Great video. On a side note, osmosis isn't a reaction, it's not even a chemical process, it's a physical process. No one asked but I said it anyway.

[@thewolfepit]

You may be correct I'm no scientist, but we can agree it is a "reaction/process of some sort'. lol

[@TheBrokenLife]

You know me so well... I've left the giblets in before, including the plastic bag they came in (and I searched and search for them...) BUT... the turkey was fine regardless. 😆🤷‍♂

[@CLOWNBOT00]

When I was little, before I ever knew what a turkey was (let alone my own genitals), my benefactors prepared a turkey that tasted like sawdust. Dried, dyed, and laid to the side. 1980's were the best!

[@lockpickingengineer7458]

Why the brown sugar? Why?

[@thewolfepit]

The sweetness tones down the salinity.

[@yeswing10]

I've never brined a turkey. What am I missing? What's the difference?

[@radbradmusicartist]

Id really like to see you mix in "what are we eating" videos to your uploads :(

[@thewolfepit]

I plan on it, just haven't found many interesting foods lately.

[@radbradmusicartist]

I could have been living under a rock. What happened to tuna? They have all kinds of flavors now with those tuna creations. I think that might be a video worth making Theyre 1.69 at the hometown iga where i am. I like the hickory smoke one

[@Falcon532.]

Last year I smoked the Turkey and it was good but I learned many things, mainly if i do it this year I need to baste every 20 minutes instead of 30-35 minutes... also I would need to get a new 5 gallon bucket. Also I smoked that sucker for three to four hours (I don't remember exactly) it was the juiciest Turkey I've ever had.. besides the skin, that was a bit tuff but I didn't baste it for the first 45 minutes... mistake number one. Mstake number two was I assumed that three sticks of butter was enough, I should have had a minimum of five, but I did inject a stick and a half into the Turkey. My injection and baste was the same, freeze dried garlic crushed into a powder and mixed with melted butter, about 3/4 tablespoon of uncrushed garlic to one stick of butter

[@thewolfepit]

Basting will make the turkey look nice and help crisp it if you are cooking at higher temperatures, but really does nothing as far as moisture goes.

[@seven_hundred-seven_hundred]

Now... pre-view... this ought to be good...

[@lockpickingengineer7458]

I cook mine in a salt crust which keeps it moist!

[@Chilly_Billy]

The no. 1 best thing that I ever discovered in roasting or smoking poultry is spatchcocking. Cut the backbone out of the bird and flatten by pushing down on the ribcage. Season as you prefer. The skin is wonderful, the meat tender, and cooking time is greatly reduced.

[@charlesdeens8927]

Whoa! My jaw literally dropped watching that waterfall of juices flow out when you cut that turkey breast.

[@RavnerRavner]

Wolfe Pit!!!!

[@KeithGreenshields]

I eat turkey on a monthly bases. Why not? it is good and cheap. Cook the breast side down to keep it moist then last hour flip it. Trust me, the only way to go.

[@RobKMusic]

Knew this. It's all about the brine. At least 6+ years now.

[@ronaldmacdonald8667]

Scooter uses dish soap & a sponge to wash his Turkey breast

[@lancerevell5979]

Multitask for best efficiency! Wash your turkey while showering. 😉

[@stephaniecruvant9130]

Run it through the dishwasher to tenderize & deep clean the meat.

[@Lynn17]

Sometimes I buy turkey breast cutlets to make for sandwiches, but this makes me want to start buying breasts or thighs. The meat's probably a lot more flavorful thanks to the bone.

[@twocvbloke]

A neighbour has kept turkeys for the past couple years, damned annoying things they are, fart in their earshot and they all gobble in response, can't even enjoy a good deflation session in the garden any more without them having something to say, at least their ducks have a good laugh, but still........ :\

[@Klang4evre]

That thumbnail got me wanting to act unwise

[@greenbroccolistudios1275]

Mmmmmm turkey :D

[@edg5218]

What I don't understand is the USDA website claims u should never cook Poultry under 325. Well they better look at all the pitmasters that cook below that all the time and are all still here ! I have slow roasted a Turkey for yrs and haven't ever gotten sick .

[@thewolfepit]

Yeah I too disagree with that because as long as you finish cooking poultry at a safe temp you're fine. Their point is the time poultry sits in the danger zone (between 40º-140º) which is when bacteria thrives.

[@1peanut]

I used Epsom salt.

[@anthonydavidson6139]

I was pretty sure you were just going to say in your video swap it for beef.

[@U-P-G-R-A-Y-E-D-D]

Turkey is so good… why do people not eat it year round??

[@AleTitan]

The thumbnail looks like the face of a seal

[@John_X_77]

Old scooter strikes again...lol

[@seven_hundred-seven_hundred]

8:37 Baby!

[@lenalyles2712]

Can't see buying a turkey at all for two people. I'll get a turkey thigh or a couple legs and still get two meals.

[@usern4metak3ns]

if this insane country tries to pull that shortage bs with turkeys. some peeps will have to be dealt with or cooked. whichever.

[@gregbetts8057]

i dont know why but id rather have a "brazilan" ass turkey .. always found dark better meat , other than the wings lol... good vid

[@johncipriano3627]

I don’t know anyone who would cook a Turkey Brest this was , I Know I won’t.

[@Dr.-Smart]

now i wanna see you do it with a whole chicken in a can. hah ;D

[@johnbowen5336]

Did you know you can get duck fat in a spray can? I bet that would be delicious.

[@johnree6106]

Turkey without cranberry sauce sacrilege

[@brendakrieger7000]

Please pass the gravy😹

[@jakebendel5238]

Love your finger nails Mr. Wolf ?

[@applesauceisgood32]

I just let other people cook, much easier! I'll do the dishes, I can manage that.

[@mcf3778]

that turkey is way too wet... i would have to microwave it for 3 minutes

[@PrincipalThing4520]

*No making First comments in the halls…*

[@rdj232]

i prefer to grill turkey thighs.

[@chrismemphis8062]

A ball of tinfoil works fine to hold it upright

[@DE-cz8ei]

dont know why you would smoke your turkey with the breast up. Put the breast down and all the juices go to the breast not the bones.

[@zrie_prakis]

"Simply don't want to smoke your turkey." ... I don't think you can use those words in that order. Doesn't seem grammatically correct to me.

[@BockwinkleB]

Learn to butcher a bird. It's not hard and you will save a lot of money.

[@byersfam8218]

Not trust the government-NO