Texas Style Turkey | Franklin Barbecue Style Smoked Turkey Breast
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- Опубліковано 23 вер 2020
- One of the easiest things to cook and massively underrated!! I first had this turkey while in Austin, at Franklin Barbecue. I didn't realise turkey could be this good! This is the BEST way to cook it - it's so juicy and tender, and doesn't dry out!
I picked this cut of meat up from Tom Hixson of Smithfield - check the details below to get 10% off orders over £100
This recipe is essentially the recipe from Aaron Franklin's first book.
The timings I used;
- 2.5 hours unwrapped getting lots of smoke at 275f/135c. I spritzed every now and then when the surface dried out
- 1hr 45m (or until the internal temp hit 160f) wrapped in foil. With two pieces of unsalted butter per breast.
- rest 20-30 minutes
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Looks tough to me
Perfectly cooked.
I thought so too but once he showed it up close you can see that it wasn’t.
@@JahisLovePsalms just looks like it was
Just my opinion, you don't want it falling a part like brisket for Turkey sandwiches.
@@Forevertrue i do i want it fall off the bone. Then you know is tender for sandwiches. You don't even have to use a knife, Its so tender and juicy, it fall apart ! IF YOU HAVE TO USE A KNIFE ON IT ! >>> ITS TOUGH !
As a Texan, I must say I love your dedication to the craft! The Q looks amazing! Keep it up!
Did this yesterday following method above - it was awesome!! Definitely doing it Christmas Day
Great job! I have tried this recipe several times and it really works. Your video is simple to follow and your explanation is right on the target. Howdy from Texas!!!
Looks awesome! Gotta give this a go!
Perfect timing, I am going to be doing this on Thursday for Thanksgiving meal!
I like the taking the skin off part. I tend to be obsessed with trying to get bite through skin. This way you can concentrate on the flavor of the turkey.👍🏻
Looks awesome
Looks great! IIRC Franklin dredges it through clarified butter when serving at the restaurant. 👌
As a BBQ smoker from Texas... looks great!
Unreal bro you killed it!
Looks great! Doing one today!
Looks amazing!!
Thank you for watchingn
Best recipe I love it
this looks good
Looks amazing 🤤🤤🤤🤤
Quality stuff mate. I’m absolutely trying this
Cheers for watching mate. I appreciate it. Definitely give these a go - quick and easy, and plenty of leftovers
Looks like the turkey turned out fabulous!
Wonderful
Nice job Dave.
Great video!
Thank you for the video, the clear close ups of the meat & the FAHRENHEIT! “Google it, or get over it” that’s hilarious- I’m tryin this turkey TONITE
Thank you for watching!
Worst bit of the video.
I'm impressed! Im a Texan and a long time pit smoker. You have to come for a visit! Great job
Deal!
Good Job,Looks Good.
Great video. Pull a little sooner like 150-155. Check time and temp tables to be sure but if you’ve been in that range long enough you are good.
Love it, looks great! So cool Texas BBQ is infiltrating Great Britain! Great site!!!
That’s one weird Texas accent.
😂
😂😂
😂😂😂
😂😂😂😂
He’s from Manchester, Texas
I love you man keep going because you have a lot of skills and experience 🙂
Looks good
I’m gonna try this recipe out. I’m gonna get two Brest like he did but I’m going to wrap bacon on one of them to see if it will help put more moisture back into the bird because turkey can be on the dry side. But this guy did a wonderful job.
INJECT THE TURKEY ALWAYS MATTER A FACT BRINE AND INJECT IT
Great job bro..
Awesome video again
Thanks again!
Looks awesome, Dave! I'll be trying this tomorrow on my new Cactus Jack, along with a bit of rolled brisket and boneless lamb joint to see how it turns out. It's a whole frozen turkey crown though, hope it defrosts in time! will remove the skin as you say, and try a 6% overnight wet brine... 🤠😎
Love the vid cant wait to catch up on all you're vids. Keep them coming ..mate...sir..
Thank you! Thank’s for watching!
Same, today is the first time that he popped into my feed. I live in Texas, I worship at the altar of Aaron Franklin, AND I love Brits, so I'm like HELL YES, sign me up, where's the button, I want to hit the button!
Great video! Try a brine for the turkey next time you have a chance. Poultry doesn't have much fat to render, so a brine really holds in moisture adding to tenderness. Made all the difference in my cooks.
Not necessary for this recipe. Ive made it for years.
😮 I like it! ❤
Great cook brother! Turkey looked perfect 👌 just subscribed ya looking forward to your future cooks 👍 thanks for sharing, have a great one, stay safe!👍👊🍻
Thank you! I appreciate that a lot!!
Liked and subscribed. Keep at it bro, I think that you will go far. Texan new fan here, I love me some Brits.
Thank you so much! Really appreciate that!!
that cutting board needs some serious love
Looks fantastic. I’m smoking up some honey glazed turkey breasts today.. so I’m on a binge right now haha
Looks awesome.. could you tell me
At what temp you took the bird off to wrap? 140ish???
Pretty good. I like smoking some butter along side with some pepper and paprika. After you slice, each slice gets a dunk in the smoked butter as you plate it for even more goodness ;-)
Came out bad ass! Good job
Subbed up bro. Full support. Looks great!!
Thank you man! Really really do appreciate that a lot
Saludos from Texas brotha!!!! Keep mastering your craft and using FREEDOMHEIT !!!!!
That looks real good, I am doing the same but with some of Meat Chruch's Holy Cow rub tomorrow. hoping for some great results because I do boneless, skinless chicken breasts the same way.
Hooray for Fahrenheit!
Great video. I'm hosting Thanksgiving and Christmas this year so I may use this for one of the meals. I may brine the breasts before smoking them though to try and impart even more flavor.
Yep, if it's a bird, I'm gonna brine it, and rinse off the residual. It can't hurt it, but it can help it, and double your flavor dimensions.
Question, please - what ratio of water and apple cider vinegar did you use? Thakns!
Nice video!! Have you tried doing similar thing with Turkey for Christmas dinner? Do you think breast would be better than dark meat? Thanks!!
I haven’t tried this at Christmas, but I am doing it this year! Personally, I much prefer this to dark meat. This always comes out super juicy, and never dry. I’ll be smoking these again Christmas morning ready for dinner.
Wanna step up this recipe a little bit? Add some Louisiana hot sauce in the foil with the butter. It really adds something.
I watched Aaron on Amazon Prime video. He cooks them to 145° then wrap with butter in foil until it reaches 160°
@@GB-cj3ok yeah that’s the common method. The hot sauce in the wrap is just for some and extra tangy flavor.
wallah bro , it looks great... gonna try it... just subscribed to your channel
thank you!!
Looks good man. Have you tried letting it brine over night? Keep them coming man. Watching you over here from Texas.
Thank you for watching! Yeah I’ve brined overnight, I didn’t have a lot of time doing this one. But it came out nice and juicy!
Love that name. Lol. Texas AF.
Thanks for using Fahrenheit! Salt and pepper turkey breast cooked on a wood fired horizontal offset smoker for the best smoke flavor possible. 👍 👍
Agree! Nothing compares! Thank’s for watching!
Looks great!!! You might want to try a wet brine sometime in the future to see if the flavor is enhanced throughout the entire breast. I doubt that you can improve on the moistness of the overall breast. Your end result looks fabulous.
It’s funny cause,all the TX Brisket tutorial videos are dudes from the UK.
Awesome
birds of a feather.....
Great Channel! Try 150f finishing temp, you'll be much happier.
First off, those were the biggest turkey breasts I have ever seen. And I've been smoking whole turkeys for a little over 30 years. Interestingly I primarily do my brisket "Texas" style. But I haven't ever done a turkey that way. What I like about smoking meats Texas style is its all about the meat, it's the star. Everything else is supporting cast. In other words, keep it simple. I'm over due to smoke a turkey and I'm definitely going to give this a try. However, I no longer cook turkeys without first soaking in a brine overnight. Here's my all porpoise brine that works on everything. Adjust to your own liking. 1 gallon of water, 1 cup regular table salt ( do not use kosher salt in this brine) 1 cup granular sugar and 1 cup brown sugar. Do not use heat. Just place dry ingredients into water, give it a stir and let it dissolve. If you still see sediment at the bottom after a few hours it's OK. It means you have the right level of salt and sugar. Brine overnight or for 24 hours. Next step is very important. Rinse bird very well after the brine. If you don't it will be to salty. Folks give this a try and you will be very happy. This was a great video, keep up the great work. Oh and one last thing sir, thank you for giving temperatures in Fahrenheit instead of Celsius. 😃👍🔥
I was thinking the same, wondered if the turkey was pre brined, cuz thats a gamechanger
Slicing knife….nice adjustment!
Very nice! I Where did you source the turkey breast?
Tom Hixson of Smithfield
I’m going to do a smoked turkey breast but I will wrap with honey and butter
Beautiful. Great idea
I would have tucked the smaller/thinner end underneath to create a more symmetrical mass for more even smoking & doneness.
Did you have to order the brests in special I can't see them on his website.
Drop them an email. They may not have any in stock at the moment. Email them and they will likely sort you out
@@WilsonsBBQ thanks for that
Finally a video that is NOT an f’ing pellet grill
Pellet cookers should be outlawed at BBQ comps along with digital controllers of any kind. A big part of the test is fire management.
I was given a pellet grill and so far I have loved it. But I'm just a weekend warrior still learning. I think for a certain demographic they are OK
@@77142957 they are just another tool to use. If they sucked so badly you wouldn't need to outlaw them at comps. Should be an easy win over them
@@toddn8763 Fire management should be part of the test. There is a Comp called the Iron Man BBQ Comp. No electronics, you need to manage your fire plus one piece of each meat, ribs, butt and brisket except chicken, you cook 7 pieces.
@@toddn8763 Not saying they suck, they are a crutch for people who can't manage their fire.
Looked amazing. No brining needed?
You can definitely brine these. I just simply didn’t have the time. If you’ve got it, do it! Although, these came out pretty juicy without the brine! If you’ve got the time - I say do it
Great answer!
I can tell that you're legit because of the barbecue guard dog.
Oh for sure. He’ll chew your face right off.
I'm going to make my first turket breast. Wish me luck.
What kind of wood should I use for smoke?
As long as it’s a seasoned hardwood or fruitwood suitable for smoking - any!! I like oak
Is US BBQ popular in UK?
Going to try this method on my gravity feed charcoal. Did you brine these?
I didn’t bribe these no. If you’ve got the time to do it, definitely do. It can only help improve them!
Looks great! Those each look as big as a brisket! Having never done turkey, couple of questions--would leaving the skin on keep it moister? And did you brine at all? Thanks for the video! Definitely going to try this (PS Austinite here!)
Keeping the skin on won’t help to keep it much more moist. It will probably do more bad than good - the skin will become rubbery and pretty unpleasant to eat - it would also block the seasoning and smoke getting to the meat which is the good bit! My view is to take it off! It definitely stays nice and juicy, I promise! I didn’t brine it no. I find that I’m happy with how it comes out without brining. Though, if you’ve got the time, it’s surely going to only make it better! So I say give it a go! Maybe I’ll brine mine next time.
@@WilsonsBBQ Great, thanks for the input.
Best sandwich ull eat a lil mayo extra shake of pepper ur set
Did u buy them boneless
I don’t take mine past 151 then rest uncovered to carryover. It’s so wet and juicy you could wash your truck with it!
I am having Texas style apple pie... salt and pepper all the way.
😂😂😂😂 texas apple pie
What wood did you use?
White oak
Were they brined before hand bud? I know it's not something we tend to do in our part of the world
awesome video - but, if I may, I'd recommend a good bit more butter than you used.
What difference would a bone-in breast make?
probably not a whole load of difference! It makes it easier to slice at the end, and maybe a little easier to handle while rubbing it. Overall, its not going to change the outcome too much!
should they be brined first?
You definitely can brine them, but you really don’t HAVE to. If you’ve got the time, I say do it. But it’s not essential.
Where did you source your turkey breast
Can you make a dish that has 160 gram's of protein?
You say turkey, I say ostrich!
Curious to why the skin is removed? Seems like the fat would render nicely?
It would end up being super rubbery! And pretty unpleasant in the mouth. Not cooking hot enough to make it crispy/be able to bite through. It would be stringy if sliced!
what temp did you wrap at... 145??
I’m not sure. I wrapped when it had a good colour. Don’t remember the temp
How many pound per turkey breast?
I was considering doing a whole turkey for Thanksgiving but this seems more my speed as I really only smoke pork butts and baby back ribs.
Yeah bro I did one last year everyone ate the breast lol
I always do whole turkey for Thanksgiving it’s easy man you can do it.
I'm a sicker for the end bits lol
Hi mate awesome cook. Could you tell me where you get your turkey breasts from. Cheers
Thank’s for watching! They’re from Tom hixson of Smithfield. Check the video description- there is a discount code in there
@@WilsonsBBQ thanks man 👍
How many lbs are those ?
145 fahrenheit is 62.8 celsius for the people who uses Celsius. Basically the rest of the world.
Do you know how much they weighed? Seemed huge.
It was about 5.2kg total. These were from Tom hixson of Smithfield
@@WilsonsBBQ thanks. I can't source any that big in Tulsa
the way you said seen as sin at the start - you from Guildford ways?
Oxford!
Also: What's your shirt here?
In n out!
roughly how much did each breast weigh?
Why no brine?
No real reason other than I didn’t have much time. I say if you have the time - brine it. But, I also don’t think it’s essential. These always come out real juicy and full of flavour. But, if you’ve got the time - it can only make it better!
I need to find me some big-ass turkey breasts and give this a try.
Was this turkey pre brined? not the best i have seen tbh. Where u rly happy with this, or would u do something different today?
That bird has been hitting the gym with them roids!