Smoked Turkey with Duck Fat and Butter injection on Weber Kettle | Cooking with Henry

Duck Fat & Butter Injected Turkey Breast
This is a great recipe to use at Thanksgiving or Christmas and packs a lot of flavor. It has a sweetness, savoriness, a little salty, and a little heat. No more dry and boring Turkey breast. This same injection will work on chicken as well. The purpose of the duck fat is to give the Turkey some fat to keep it moist.
Yardbird rub
• Yardbird Rub | Cooking...
Meater+
store-us.meate...
Weber Kettle Premium
www.weber.com/...
Duck Fat & Butter Injection
-1 Stick Unsalted Butter
-1/2 Cup Rendered Duck Fat
-1/4 Cup Honey
-1 Tbsp Black Pepper
-2 Tbsp Garlic Powder
-1 Tsp Seasoned Salt
-1 Tbsp Low Sodium Soy Sauce
-1 Tbsp Worcestershire Sauce
-1/2 Tsp Liquid Crab Boil (more or less with increase or decrease heat)
1. combine all ingredients in a medium or small saucepan
2. After all ingredients are in pan turn on a medium/low heat. The object is to melt the butter, heat the honey and fat so it can all incorporate together.
3. Left cool some so you won’t burn yourself injecting it. It will need to be injected warm/hot so it won’t harden up
4. Let set a few minutes so it will set before doing a dry rub
Smoked Turkey Breast
-Henry’s Yardbird Rub
-Yellow Mustard
-Meater+ Probe
-Kingsford Charcoal Briquettes
-Pecan chunks
-Aluminum Pans
-Basting Brush
1. Remove breasts from bone (optional)
2. Squirt a liberal amount of mustard on one side of each breast and brush it with the brush to even it out.
3. Dust the mustard coated meat with a liberal coating of rub.
4. Flip over and do other side if removed from bone
5. Let set for around 30 minutes while you get your fire going
6. Get your pit or kettle to 275-350 and add 2-3 chunks of wood
7. Place on pit and insert your meater+ or other probe into thickest section of the breast
8. Smoke until it reaches 160 internal temp. And rest for 10 minutes off heat. In the rest it will reach 165.
9. After rest it’s ready to slice up and enjoy.
Tip: if you want more smoke flavor aim for 250-275 so it will cook slower and after the first hour spritz with a 75/25 mix of apple juice and Worcestershire sauce to keep the bark from drying out too much. You can also baste with duck fat for additional flavor but do not baste it after you take it off. It will add a weird sesame seed flavor to your bark and may not be appetizing to some people.
Happy grilling

[@ChrissStumpGrinding]

Great video!

[@cooking-with-henry]

Thank you Chris!

[@DavidGriffin]

Let's go😂

[@cooking-with-henry]

Thank you!

[@millenialbroadcast]

Where do you get rendered duck fat?

[@cooking-with-henry]

I got it from Amazon. Some Walmarts sell it in store. It’s where the cooking oils are. Here is what I bought
Rougie Rendered Duck Fat 320g 11.28 Ounce (2 PACK) a.co/d/dQXI2o0