Simple Smoked Turkey Breast On The Weber Kettle
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- Опубліковано 23 лип 2024
- An overnight brine. A simple rub. A quick glaze of sauce. Add in some pecan smoke on the Weber Kettle with a whole Turkey Breast and you end up with a tender, moist bird with crispy skin to satisfy any taste at your Thanksgiving, Christmas, or other holiday meal.
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#thanksgiving #cooking #turkey #christmas #grilling - Навчання та стиль
Man when you cut into that and took that bite I freaking started to drool!! Great video and well explained
Thank you 😊
Imagine the sandwiches you can make
Hi Ry, I’ve followed your videos, especially the ones where you smoke on a Webber kettle. I used this recipe this thanksgiving and it’s literally the best turkey I’ve ever had. Thank you!
Looks absolutely perfect. Thank you Ry!
Ry, I can not thank you enough for all that u do and have done for me and my smoking and grilling. I appreciate you
Just stumbled on your channel and let me tell you, 5 minutes in and I’m already a fan! Love how relaxed your are with explaining every little step to the process. Cheers
Thanks so much! I appreciate the kind words :)
I love using the pecan and mesquite woods with the chicken and turkey on the Weber. Thank you for you great videos
I've been brining and smoking turkeys on my Weber for years. Everybody loves the results. This year I'm doing a turkey breast also. Thanks for another excellent video! You have become my go-to-BBQ-guy! Thank you, Ry!
I appreciate that. Thanks!
How could anyone not like this video. Just bought a turkey breast today. Will have it this weekend. Great cook.
So I checked in with Ry when my wife said, “you’re smoking the turkey breast today, right?” At 8 am on Thanksgiving. The only Brining I did was making sure the whole darn thing was thawed! I used store bought Applewood rub, but it’s a trusted go-to. My Weber has 2 fire baskets, it was cold today so I used them both. One right one left, foil on the bottom, Turkey centered. I had to go by the grill temp and a meat probe.
It went well until 165 beeped, I checked other spots and it was actually 160. My coals had died down, it was chilly and the family was anxious. I covered it in foil, put it on a cookie sheet and finished it in a 350 oven. Still was delicious. Thanks for the videos Ry, they gave me the confidence to freelance and it worked!
Awesome! Sometimes you've gotta improvise :)
I’ve done it a couple times with a turkey breast and it comes out fantastic. Gonna try with a whole turkey tomorrow
I finally tried this recipe. It turned out amazing, even though I didn't have the rub I added spices per the ingredients list. Oh, no soda pop either.
Turned out amazing! My first smoked turkey ever! Thanks for the tutorial.
Fantastic!
I did one this morning. It came out good. I think mine was done in about 3 hours also. Thanks for the recipe and video. Ron
Awesome job! I can't wait to try your recipe.
I'm a beginner in this world of smoking but this video has me considering trying this for the holiday
Great job Chef. This will be my next cook.
Excellent video sir as usual. Definitely gonna do this for Thanksgiving this year! Thanks again!
Can't wait to do this tomorrow! Thank you, Ry! Best BBQ channel on UA-cam!
Thank you for the kind words :)
Thank you for the video. Wow it look so good.
This is terrific - thanks! Smoking my first turkey breast tomorrow.
I've done several of your recipes, always great. Thanks and keep up the good work
Thanks!
I’m making this tomorrow!!!❤❤❤❤ love watching your videos RY!
Thank you.
Fantastic video! I’m salivating!
That turkey was deli, thanks! Hope you make this for Thanksgiving this year.
Just did this exact process for my turkey breast this Thanksgiving. Turned out awesome. Great video.
That's great!
I smoke a turkey last year for Thanksgiving and it was so good I think I'm going to smoke another turkey this year
I've been enjoying watching your videos whenever I'm planning on grilling on my Weber. Thanks for the content!
You’re very welcome 😊
This is awesome.
That turkey looked so good! Yeah it's hard to beat a good brine great job RY!
Thank you :)
Wish I could do sugar that looked outstanding!
You're getting me excited to do my Thanksgiving turkey in the kettle! That breast looked excellent!
Gonna try it this year
Great video. I’m smoked many turkey breasts with the slow n sear with great results. My family looks forward to Thanksgiving every year to have some smoked turkey. My process is very similar to yours, although I’ve yet to glaze it. I can’t wait to try that!
Happy Thanksgiving, Ry! I have a turkey breast going on my Weber right now!
Man the color was amazing and crispy skin is a must. Great idea using that glaze. I need to get me some of that sweet Memphis sauce. 😉
I might know where you can get some :)
Incredible cook Ry -Really Like
Delicious looking! Great job brother...
Thank you!
Thinking of smoking a turkey breast and watched this video. Looks amazing! I really enjoy your videos. Thanks Ry!
I must say, the leftovers tasted wonderful the next few days! No change in flavor like will happen with roasted tutkey. My family wants it for thanksgiving dinner. That's now the plan. Thanks again!
That's great!
Ima about to put one on the grill right now. Thanks.
Looks good Imma save this and try it when I'm ready to do so.
You made it so simple to follow
That is an amazing job on that turkey breast. It looks so flavorful and juicy. We had our Canadian Thanksgiving this last weekend. Cheers Ry!
I don't like turkey skin, but the way you cooked that, Ohhhh boy, it looks amazing! Gotta try this!
That looks great. Nice cook
Thank you!
Nice! I love the color that pecan wood gives poultry!
It was a beauty :)
Very good, nice color on the Turkey
Thank you :)
Looks awesome Ry! I can’t wait to smoke a turkey or two for thanksgiving. Cheers!
It's definitely approaching Turkey Time :)
As we have had dustings of snow in the same week as 80 degree temps I have doubts about if I will want to smoke turkey for thanksgiving cause I imagine it will be hard to maintain temp but man this is making me consider it.
It would be a bit more difficult in cold temps :)
I have the same problem. I just add more charcoal .or like this webber kettle. You can add the other coal pan. And put the breast in the center of the grill. And turn the lid so the vent is in the center. I can get this grill over 400 degrees even though it's snowing outside. Good luck and happy Thanksgiving.
Temp's less a problem than wind, because it changes so slowly. Cook out more and you'll learn how to control for temp. And remember Rule 0: Always have a digital thermometer at hand.
I just got done eating bbq and that turkey made my mouth water! Lol. It looks INCREDIBLE. Thanks for the video! 👍🏻✌🏼
Thanks!
Awesome! This looks great. Now, if I can only convince mom to let me smoke the turkey this year, I'm using this... especially that glaze. Yum and thank you!
You're welcome!
Got one on first time this season. I have pecan wood this time. Unfortunately only sugar free Sweet Baby Ray's BBQ sauce with maple syrup for glaze. I hope it tastes just as good. Thank you once again for this recipe!
Old boy you said the magic word math is barbecue sauce I moved from Memphis to the Gulf Coast here in Biloxi Mississippi. When I came here in 89 no one knew what I was saying about Pit Barbecue I said oh my God I'm in trouble. But now they're getting with the program we have some good barbecue and I'm relieved but I still make my own by choice. I can't wait to try that Memphis and the real maple syrup as a basting and I bring my turkeys and even my big upper do hens chickens I always brime I think it just brings out the flavor better and I love Citrus so I put in oranges and lemon slices so thank you so much for that great tip on the based in I'll be sure to watch more of your charcoal cooking God bless you
So glad you enjoyed it :)
probably best video youve made to date.
Thank you very much! I appreciate that :)
Hello RY, I followed your recipe with the exception I only used pineapple juice. I also used apple wood chips soaked in water and put them in foil to make a chimney. The Turkey Breast was absolutely perfect and juicy. I will be doing this again.
I have an 8 and 10 pound turkey breasts thawing in my refrigerator right now. I cannot wait to smoke them. Thanks for the tips.
I also have a kettle. And use it for smaller things like a Turkey breast. It works great. I inject mine with cajun spices and a butter sauce. And a spicy rub on the outside. I also use olive on the breast and then put on the rub. I've got to try your glaze. Looks tasty.
I love Cajun spices in injections:)
Will be trying this on my WSM. Going to find a way to hang it. As I'm doing a couple racks of Baby Backs too.
Nice combo on that WSM :)
Fantastic job bro looks absolutely delicious and I have never seen a skin on a turkey that look like it tasted like actual candy I bet that was delicious
Yeah that maple in the glaze really works well :)
I’m trying this today. Really looking forward to seeing and tasting the results!
Did you try it? I cooked on up yesterday and it came out brilliant!
@@sdarms111doug9 I did and it was fantastic! It will be my go-to method of cooking Thanksgiving turkey from now on.
@@robelson3078 Yeah.. it came out amazingly juicy. This is a great recipe. I picked up an 8lb breast like he had there for less than $8. Gonna get multiple great meals from it.
@@sdarms111doug9 Enjoy!
👍Nicely done Ry!
Thank you!
We have people over for Friendsgiving every early November. I'm making this!!!
Awesome!
Going to smoke a pheasant with this recipe. Really enjoy your videos. They have helped me a lot
Smoking a Turkey for Easter this Sunday, going to follow your recipe here. I was thinking about smearing butter under the skin before cooking, to get a little bit of basting action while cooking
You can give that a try. More flavor can’t hurt :)
Man that looks awesome!!
Trying to cook more turkey.
Love my Weber.
Great video
Thanks for sharing
Mutts & Butts BBQ, Prosper Texas
I’m trying this today…fingers crossed😉🤞
I have to say this was the best turkey I’ve ever had. Thank you so much!!!
I haven't brined chicken or turkey in a while. All the ones I get are brined and injected with salt water to about 20% of the weight, like it or not. That looked awesome though!
Yeah I like being able to control the flavors in the brine rather than just deal with the injection :)
Mouth watering 👍🏻😋😋❤️🔥🦃🥰‼️
Get perky eat turkey. Excellent cook that bird looked amazing.
Thanks! It was a tasty bird :)
Just picked up a double breast like that for .99c a pound. Brined it and fired it up on the kettle yesterday. As good as any turkey I've ever eaten.
wow nice recipe
Thanks!
Do you use the normal lighting procedure for the slow n sear or do you make changes as to how you light it for this cook?
Just the normal procedure but I left the vents wide open to get the higher temp I wanted.
another great video,and great color both inside and out.Greetings from the Inland Empire
Thanks!
That turkey breast looked so good! Good job Ry...... can't wait for turkey day, maybe I'll smoke one or two birds
Hadn't smoked a turkey in a long time. Frying sort of took over here. Looks like time for a smoked turkey again. Your brine technique is a bit different. Glad it worked out.
I love a good deep fried turkey :)
Is that a 'Utility' bird? I often see chickens that way (mangled / missing parts) but I've never seen Turkey sold the way. Could be that Turkey isn't sold like that here in Canada?
Not sure. We have the whole turkey breasts here most of the year.
Glen & Friends Cooking same here we have it up here in Canada on Vancouver island Courtenay all the time
Man ry! I was hoping you did this . you the man! What about turkey legs??
Your brine is surprisingly light on salt. I've brined and smoked turkeys for decades and for brines I've always heated the brine in a pot to dissolve a lot of what you use except for the garlic, but about a cup of kosher salt. Then I brine overnight in a bucket topped off with ice.
Yeah I prefer to not use as much salt at times and rely on other flavorings since some family members are on a low sodium diet. Other times I'll go full salt on the brine :)
I'll have to try a lighter sodium version. I would prefer that if it works as well. Thanks
How did you do the coals in the slow and sear? Did you only light a handful and put unlit ones in there as well?
You light approximately a dozen and put those on one end to ignite the rest of the charcoal.
Have you ever brined with some pickle juice? I added some to my brine for some chicken wings and it came out nice. Pickled pepper juice would be good too.
That's not a bad idea! Great use for pickle juice :)
Another Foodgasum! I know what I'm doing for Thanksgiving.
#foodgasm :)
Like it! Only question. Most turkey has been in a brining solution to begin with or are you specifically choosing one that hasn’t been brined previously? Those seem to be hard to find.
Yes this one was all natural no additives or brine :)
I am using a kosher turkey breast, so it is already brined (salt treated). Would you still recommend an overnight marinade, or just a rub?
Just a rub. No need to do another brine :)
Awesome video Ry. Did you rinse off the brine or not before adding dry rub?
Just a quick rinse :)
How much charcoal did you use, and did you have to replenish at all? Excellent video!
With the slow and sear you just fill it and ignite one side so it burns across the container. It will usually give about 6-7 hours of 275 temps, with a shorter time if the vents are open wide for higher temps. No added charcoal in this.
Have you ever done one of these turkeys on the Oklahoma joe smoker
Not a turkey breast. Whole turkey yes :)
The turkey breast looked awesome! During the cook did you have to add any charcoal to the fire? And what brand of charcoal did you use?
I didn’t. I usually use regular Kingsford.
You hooked me when I saw the juices come out of the fully-cooked breast at the 7:38 - 7:42 mark, Ry. The last thing I want is a smoked breast to be a 'dried-out' out breast. It had to be the brine that locked the moisture in.
Brine certainly does help :)
@@CookingWithRy I'm going to try this recipe but on an Oklahoma Joe smoker instead. (Either this one or Meat Cranium's method.) Maybe both. I have a freezer full of birds 'cause the sale on turkey's right now is ridiculous. Time to buy!
What if we can’t get the desert gold rub
Ry, I went to the store today to get a turkey loin for wild rice soup and there they had huge turkey breasts. Not to bad in price so I picked one up. Here I am smoking my loin and thinking about how to do that breast when there in my notifications is your vid. Perfect timing 👍
Hey Ry, ever try smoking 16 inch beef ribs??? Highly recommend it. Same with mutton ribs and alligator ribs
Hi Ry, what is your take on injecting the turkey breast? Yea, nay? And if yea, do you have a suggestion? Thanks!!!
I’ve done that many times. I like a melted butter injection with a little poultry seasoning mixed in 😊
I'm sure it taste great but looks like its a bit dry, is it? nice vid, thanks
No very moist. Was quite pleased :)
Is the idea to go hotter, 350 rather than 250, to crisp the skin more (than it would get in low and slow)?
Yes, that's the way I prefer. It's also a little closer to traditional over temperature :)
What is boiling in the bottom next to the coals?
That's the water reservoir in the Slow n Sear :)
Could one freeze some of this after the cook for future use and, would it "bounce back" to eat cold? It's just the two of us but, would love to take leftovers to work for lunch.
I freeze and use turkey whenever we make one. Works great for sandwiches.
@@CookingWithRy Awesome, thanks!
Hey Ry I have a whole turkey a little too large for my Weber so forgive me but I am going to do it on a Pellet Stove - Anything I should change for this recipe? I heard that the skin can be rubbery if you cook a bird under 300 in a pellet stove? Thanks!
You could cook it at 300-350. Just monitor the internal temp as you normally would, and watch for the skin getting too overcooked. If that starts to happen you can cover the affected areas with foil to prevent burning :)
@@CookingWithRy thanks my friend!
@@AlpineWarren , try smoking your turkey breast side down on about 225 to 250 til it hits 155, carry over will send it to 165 or so. you wont be disapointed
Ry, have used a smokenator?
I haven’t :)
I see 14 people didnt like this video ...I guess they do all their cooking in Microwaves.....
Lol....fast food
Maybe it's because they know from experience that that bird is all dried out. I can certainly tell it is.
Lol. Big facts
Hi Ry, awesome video. I have a question though. When it comes to smoking I usually hear that the ideal smoking temp is between 225 - 250 degrees. Is there a reason you cooked it at a higher temp? Should I not attempt to smoke a turkey breast at 250 degrees? Thanks
I've done 250 before and it works fine. A little higher moves it along a bit faster :)
@@CookingWithRy Thanks!!
Should I smoke my small turkey with the skin on? Seems to me that the smoke will not pass thru the skin...
I find that the skin protects the meat from drying out in a longer cook, and you'd be surprised how much smoke can find its way into the meat :)
Beautiful! Makes me want to smoke a turkey breast! Well done!