Absolutely killing the content at the moment... super relatable!!! Lots of BBQ content struggles to hit the main market...sure I love to see fancy pits and big cuts of meat, but I want something that I can attempt to replicate! Whether that's "I picked up at a local butcher or supermarket" or "limited fridge space" - kudos to you Dave.
Gonna have to try this. I use The Cameron’s Flip Professional Smoke Box with a a few charcoal briquettes and some mini splits of cherry/oak/apple instead of using a smoke tube full of pellets in my Traeger, I find it gives a much better flavour!
0:29 , I love this method, I don’t have the equipment that you have but have a decent gas grill for the UK ( Beefeater 5 burner ) with a pellet canister so I’ll give it a go for Christmas sandwiches, I’ve never seen Turkey as moist as that… great content mate, love your work 👌👌
Snap is right! Not only the topic but also the temp scale used, dude! You have the opportunity to engulf both audiences US & UK + ROTW Stick to your resolve you made regarding supplying both scales
Smoked turkey is just so good. I remember the first time i tried it, it just came as part of a sharing platter, I wasnt excited about it at all. One taste was all it took to convert me. I think im going to combine this video with your one on how to save and reheat bbq, so I can do a batch of turkey breasts, some for Thanksgiving and save some for Christmas
Managed to get myself a turkey breast yesterday( i had given up as my local butcher i normally use had none left- poor planning) how do you recommend to re heat? Im planning to cook it christmas eve ( i have access to a vaccum sealer if that changes things) and use it over the following two days. Love the channel!
I've never liked turkey, no matter who made it, but this approach looks seriously promising. Will make this, following your instructions, for sure. Bookmarked! Thanks!
went and picked up the Turkey Brest from the local farm shop yesterday. iv done your wet brine the last 2 years and its been amazing. will i get the same sort of results with the dry brine? i guess i wont have the aromatics in there
I’ve recently watched your wet brine video for the 100th or so time. Gotta turkey breast in the fridge ready to wet brine. Now I want to dry brine either Cajun haha. More great content from yourself.
You make a lot of great points. The skin on turkey is highly overrated. If it’s cooked hot enough and long enough to crisp then the turkey is overcooked. It always falls off when slicing the turkey which leaves under seasoned meat. Also I don’t have a second fridge for a brining bucket so I don’t wet brine. Your hybrid solution of sealing the salted parts in bags is new to me. I think I’ll break down my whole turkey and seal the parts separately. And your thoughts on the safe internal temperature is spot on. The safe temp is based on temperature AND time. There are still many YT chefs saying to cook the turkey at 350F until internal reaches 165F. That’s going to be some dry meat. Great video 👍
Thinking about doing this for Christmas. Would you make any changes flavour wise I.e additions to the brine, wet or dry, wood chips/chunks to use? Keep up the great content!!
Love smoked turkey. I make it all year round for sandwiches. Previously you've used clarified butter' any reason for the change? Do they basically have the same result?
Thank you for all the content. I am just starting bbq catering and popup. Will you post some content focused on bbq business like you did in the past ?
Absolutely, however, I think if I was to do that, I’d probably pull it off the pit at 140-ish and let it slowly come up to 150 overnight in that oven. That gives you a little bit of headroom to play with if your oven swings up and down in temperature a lot.
👏👏 looks amazing mate. Your wet brine method is my go to on turkey breast. It’s never failed me. What slicer are you using there Dave? I’m in the market for one.
I use a few different ones. The victorinox 12” serrated and the Dexter Russel serrated slicer. They sell the Dexter rusell at pro smoke with the franklin branding
Nice one Dave. I was eyeing the Franklin one up. I do have a turkey breast in the freezer so I’ll give it a try. I’ve got a Brisquetta to try first and I finally got some farm foods swift ribs.
Liked and subscribed. I’m in Texas and love smoked turkey. Some good ideas here to incorporate. I will try the dry brine next time. For our special holiday on this side of the pond, I have to smoke a couple of breasts on Wed for serving on Thursday. Thinking about reheating with sous vide. Has anyone tried this with success or horror stories?
Thanks for the sub! Reheating in sous vide will be the best possible way to do it. In my opinion, the best way to do that is to let them cool completely (so the butter turns hard) and then vac seal. If you have a food saver, allowing the butter to turn hard will prevent any juices getting sucked out. If you have a chamber vac no need to worry about that. When it's time to reheat, set the sous vide to that 150f mark again and bring it back up to temp over a couple of hours. That butter will melt and just keep that turkey so so moist. Honestly, I think you'll be hard pressed to be able to the tell the difference from fresh - if you do it well.
@ Love it! Thank you! This is my official holiday plan now. I have a Food Saver and will definitely let them cool fully before sealing up. One more question, where was that temp chart from? I’ve been looking for that data recently and could only find ones showing the 165 F instant temp, but not the temp vs time data.
@emanresutla it’s from an article that kenji Lopez wrote on serious eats - Google ‘how to check if your turkeys cooked serious eats’ - you should find it!
@WilsonsBBQ thanks for the reply, thought as much - why brine otherwise?! - but good to check. Only problem with turkey in the UK is the limited access outside of November and December, I've found.
I like to de-bone turkey breasts and roll and tie them, skin on. Then I smoke them at a high-ish temperature with a cherry or hickory chunk on the fire. I vacuum seal and freeze the slices for sandwiches. The best sandwich is turkey, beef, and bacon, with lettuce, tomato, mayo, and mustard.
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Absolutely killing the content at the moment... super relatable!!! Lots of BBQ content struggles to hit the main market...sure I love to see fancy pits and big cuts of meat, but I want something that I can attempt to replicate! Whether that's "I picked up at a local butcher or supermarket" or "limited fridge space" - kudos to you Dave.
Same Same
Gonna have to try this. I use The Cameron’s Flip Professional Smoke Box with a a few charcoal briquettes and some mini splits of cherry/oak/apple instead of using a smoke tube full of pellets in my Traeger, I find it gives a much better flavour!
0:29 , I love this method, I don’t have the equipment that you have but have a decent gas grill for the UK ( Beefeater 5 burner ) with a pellet canister so I’ll give it a go for Christmas sandwiches, I’ve never seen Turkey as moist as that… great content mate, love your work 👌👌
Another excellent episode. We won't have leftovers to enjoy as we are guest this Thanksgiving so I will be making this over the weekend.
Looked delicious.Going to have to try brined poultry at some point, even if it's just cooked in the air fryer or the oven. Thanks for sharing! 🙂😋😎
I started using that exact method and it is money every time!
Doing this for Thanksgiving and so excited. Going to use a smoke tube to help with smoke flavor as well.
Yes! Let me know how it goes!
Awesome video. I’m smoking 3 turkey breast tomorrow and needed a reminder of how to do it.
Snap is right! Not only the topic but also the temp scale used, dude! You have the opportunity to engulf both audiences US & UK + ROTW Stick to your resolve you made regarding supplying both scales
Smoked turkey is just so good. I remember the first time i tried it, it just came as part of a sharing platter, I wasnt excited about it at all. One taste was all it took to convert me. I think im going to combine this video with your one on how to save and reheat bbq, so I can do a batch of turkey breasts, some for Thanksgiving and save some for Christmas
Awesome video
Gr8 tech on a tough to drive flavor through cut - str8
Great video & tutorial, as always! Thanks!
Managed to get myself a turkey breast yesterday( i had given up as my local butcher i normally use had none left- poor planning) how do you recommend to re heat? Im planning to cook it christmas eve ( i have access to a vaccum sealer if that changes things) and use it over the following two days.
Love the channel!
I've never liked turkey, no matter who made it, but this approach looks seriously promising. Will make this, following your instructions, for sure. Bookmarked! Thanks!
Smoking turkey really is a game changer. Once you nail it I actually preferred smoked turkey to chicken.
went and picked up the Turkey Brest from the local farm shop yesterday. iv done your wet brine the last 2 years and its been amazing. will i get the same sort of results with the dry brine? i guess i wont have the aromatics in there
Great video as always. Going to try the Cajun one for sure. Be safe.
Great Video as always Dave. Thank you for sharing. Looks Delicious!!
Pretty impeccable timing, I have two turkey breasts I just thawed in the fridge waiting to go into a brine tonight!
Quality as always Dave 👏
I’ve recently watched your wet brine video for the 100th or so time. Gotta turkey breast in the fridge ready to wet brine. Now I want to dry brine either Cajun haha. More great content from yourself.
You make a lot of great points. The skin on turkey is highly overrated. If it’s cooked hot enough and long enough to crisp then the turkey is overcooked. It always falls off when slicing the turkey which leaves under seasoned meat. Also I don’t have a second fridge for a brining bucket so I don’t wet brine. Your hybrid solution of sealing the salted parts in bags is new to me. I think I’ll break down my whole turkey and seal the parts separately. And your thoughts on the safe internal temperature is spot on. The safe temp is based on temperature AND time. There are still many YT chefs saying to cook the turkey at 350F until internal reaches 165F. That’s going to be some dry meat. Great video 👍
Thank you! Yeah it’s super rare now I’ll do a full wet brine. I just don’t have the space anymore.
Thinking about doing this for Christmas. Would you make any changes flavour wise I.e additions to the brine, wet or dry, wood chips/chunks to use? Keep up the great content!!
Looks delicious! Hopefully mine will come out looking close to as good as that!
Simple, informative and looks delicious.
the good ol’ 🦃
Delish! Would you use the same salt ratio for a whole turkey dry brine?
Absolutely, just make sure to get salt on the inside cavity, too
@@WilsonsBBQ hadnt thought of that, cheers!
Love smoked turkey. I make it all year round for sandwiches.
Previously you've used clarified butter' any reason for the change? Do they basically have the same result?
Awesome!
Thank you for all the content. I am just starting bbq catering and popup. Will you post some content focused on bbq business like you did in the past ?
Great video. Do you have a recommendation for time / temp per pound or Kg? I always suck at timing things for big dinners…
Do you have to wash off any excess salt after it comes out of the bag? Or just good to go?
Tbh I’ve done similar before but brined in a big turkey bag secured with a cable tie sat in a washing up bowl - just squeezes into the fridge 😂😂😂
Thanks. Could you do this the day before and hold in 150f oven for 12 hours?
Absolutely, however, I think if I was to do that, I’d probably pull it off the pit at 140-ish and let it slowly come up to 150 overnight in that oven. That gives you a little bit of headroom to play with if your oven swings up and down in temperature a lot.
@ Thanks!
👏👏 looks amazing mate.
Your wet brine method is my go to on turkey breast. It’s never failed me.
What slicer are you using there Dave? I’m in the market for one.
I use a few different ones. The victorinox 12” serrated and the Dexter Russel serrated slicer. They sell the Dexter rusell at pro smoke with the franklin branding
Would also love to hear if you try this method out, and how it compares
Nice one Dave. I was eyeing the Franklin one up.
I do have a turkey breast in the freezer so I’ll give it a try.
I’ve got a Brisquetta to try first and I finally got some farm foods swift ribs.
turkey looks good
I’ve stupidly bought a whole (quite big bird) planned on brining and smoking.. recon I’m best off smoking as a crown or removing the breast entirely?
I prefer to remove the breast from the rib cage, smoke them like these in the video and use the bones for stock. Use that stock for gravy
Appreciate the reply mate! I’m going to take your advice! Definitely going to simplify the cook especially on a drumbecue in winter!
Amazing. So much easier to slice on the day, too!
Can you use that Brining method with other Meats?
Yes 100% I semi-dry brine all my meats like this.
Liked and subscribed. I’m in Texas and love smoked turkey. Some good ideas here to incorporate. I will try the dry brine next time. For our special holiday on this side of the pond, I have to smoke a couple of breasts on Wed for serving on Thursday. Thinking about reheating with sous vide. Has anyone tried this with success or horror stories?
Thanks for the sub! Reheating in sous vide will be the best possible way to do it. In my opinion, the best way to do that is to let them cool completely (so the butter turns hard) and then vac seal. If you have a food saver, allowing the butter to turn hard will prevent any juices getting sucked out. If you have a chamber vac no need to worry about that. When it's time to reheat, set the sous vide to that 150f mark again and bring it back up to temp over a couple of hours. That butter will melt and just keep that turkey so so moist. Honestly, I think you'll be hard pressed to be able to the tell the difference from fresh - if you do it well.
@ Love it! Thank you! This is my official holiday plan now. I have a Food Saver and will definitely let them cool fully before sealing up.
One more question, where was that temp chart from? I’ve been looking for that data recently and could only find ones showing the 165 F instant temp, but not the temp vs time data.
@emanresutla it’s from an article that kenji Lopez wrote on serious eats - Google ‘how to check if your turkeys cooked serious eats’ - you should find it!
@@WilsonsBBQ Best response time ever. I found the article. You quickly rose to my favorite UA-camr in 2024. 🙂
For the algorithms bay bay!!!
Would it be too dry without the butter?
Nope, not at all! The butter is just a bonus. The brine will keep all of the natural juices in the turkey breast
@WilsonsBBQ thanks for the reply, thought as much - why brine otherwise?! - but good to check. Only problem with turkey in the UK is the limited access outside of November and December, I've found.
I like to de-bone turkey breasts and roll and tie them, skin on. Then I smoke them at a high-ish temperature with a cherry or hickory chunk on the fire. I vacuum seal and freeze the slices for sandwiches. The best sandwich is turkey, beef, and bacon, with lettuce, tomato, mayo, and mustard.
❤
Jesus. This would have been a hot tip before i used both veg crisper trays in the fridge to wet brine my last turkey breast and pork loin!
I’ve been there 😂
@WilsonsBBQ nice video. I enjoy your content. Tomorrow I'm releasing a crispy turkey wing video. I hope you swing by.
I’ll be there!
So…. Courting your ex-colonial audience are you? 😊