This is the recipe that I’ve saved in my notes an refer to every year. Last year a guest said they don’t like turkey and this converted them! Getting ready to inject in just a few mins as of this comment!
Cooked my first turkey on my pellet grill using this recipe and it turned out amazing!! Now I have been nominated to do the turkey every Thanksgiving Thanksgiving
I made this today following your recipe to include marinade. I was hesitant on the hot sauce but OMG this is one of the best turkey breasts I have ever had. Thanks for the videos brother keep them coming. Lastly your rubs are the bomb!
Just finished cooking this. Followed your video to the T. I have to say, this turned out amazing! I’ll never cook turkey any other way again. Thank you!
I had boneless skinless breast, did follow your recipe but also added a little bourbon and honey to injection. Because of no skin I basted about every 20 minutes. Turned out amazing, thanks for such a great tutorial!
Success! Wow thank you Swine life bbq! Thanks Mark for this video. I decided to do just bone in breast this year and on my pellet grill so this video is just what the Dr ordered. Last year I bought a pricey brine mix it was awesome but this dry brine and then injection method resulted in a better more juicy and tender bird with just SPG and Montreal chicken rub!
Mark, thank you for this outstanding video. We are followed your recipie to the letter. Absolutely the best turkey we ever had! We are going to make this our Thanksgiving go-to turkey recipie!
Thank you sir. It’s thanksgiving night. Wife did the usual oven turkey. I Followed your instructions. Oven turkey looking at me like “ WTF “ ! Smoked bone in breast stole the show.
Awesome cook. I did the same, except I did a butter drizzle that Malcom Reed tried. It was GREAT, however, I will try the butter spray to see if that lessens the moisture on the finished skin. The skin detached and was kind of floppy and unappetizing with the method I tried. That's what it is all about though, trying something new every time.
Love your videos and just ordered some of your Miss. Grind to show my support. Say I was planning to make this turkey recipe but just realized my turkey breast is boneless. Does this recipe still work for boneless?
Helpful Hint- All the pieces of turkey you trim off while prepping can be placed in a pot, boiled , and the liquid used as turkey broth for your stuffing.
I would say go ahead and slice it and put in a heavy duty ziploc bag. Add a little butter or broth. Reheat it in the ziplock bag either in a microwave or hot water. If you use the microwave only heat it a minute at a time and toss it around between each one.
Good vid. One suggestion. While you have the skin peeled back, do your injection then. That way the skin doesn’t get pierced and holds the juice just a bit better. Small thing, but well worth the effort.
About how long did it take to bring yo 160 on the pellet grill? I ask because you suggested the impact it would make if brought yo a party-dinner, etc. gotta know how long yo allow for cooking prior. Thanks for the great vid. Perhaps I should just do one and find out through experience ?
I usually allow 3 hours for a whole breast. Don’t worry as much on time and focus on internal temp. 3 hours should be real close tho. Appreciate the support!! I always suggest a practice run if possible.
Can I start my pellet gril like 250 275 more in the smoke mode at first like 1.5.hrs then turn it up to 300 degrees to finish it off ,till 160 mark .thankyou
Mines in the fridge for early thanksgiving with my daughter. Question: what is the max I can keep in in the fridge and if I do need to go longer, should I wrap it??
Not smoked yet. Wondering how long can be in fridge before smoking. May need a little more time before smoking. Sorry, truly appreciate your time! Happy thanksgiving
You can always just use salt but you would have to adjust the time and amount. A salt brine works great but can be too much if done too long. A good mixture of garlic, salt, and herbs works great!
excellent video. malcolm reed would be proud. where can i order some of that rub you have using paypal. would love to have some. i have a pit boss so most of the pellet smokers are the same i really like your pellet smoker videos. keep up the good work. joe
This is the recipe that I’ve saved in my notes an refer to every year. Last year a guest said they don’t like turkey and this converted them! Getting ready to inject in just a few mins as of this comment!
Cooked my first turkey on my pellet grill using this recipe and it turned out amazing!! Now I have been nominated to do the turkey every Thanksgiving Thanksgiving
I made this today following your recipe to include marinade. I was hesitant on the hot sauce but OMG this is one of the best turkey breasts I have ever had. Thanks for the videos brother keep them coming. Lastly your rubs are the bomb!
Just finished cooking this. Followed your video to the T. I have to say, this turned out amazing! I’ll never cook turkey any other way again. Thank you!
Appreciate the support! Glad you like it!
This is the best channel by so far all hands down can’t wait on any up loads well said on everything keep the good work up-buddy 👌🏾👍 ...
Thanks! We appreciate the support and will continue to do our best!!
💪🏻💪🏻
looks fantasist I'm going to try this weekend .... Thanks
Thanks!
I have done these before and they turned out great, but this recipe puts them over the top! Great job.
Thanks!
thats a good bird!!! Love Mark Williams!!
Thanks!
I had boneless skinless breast, did follow your recipe but also added a little bourbon and honey to injection. Because of no skin I basted about every 20 minutes. Turned out amazing, thanks for such a great tutorial!
Best smoked turkey breast I’ve ever had! Followed the instructions exactly. Thank you for the recipe! Happy Thanksgiving!
Success! Wow thank you Swine life bbq! Thanks Mark for this video. I decided to do just bone in breast this year and on my pellet grill so this video is just what the Dr ordered. Last year I bought a pricey brine mix it was awesome but this dry brine and then injection method resulted in a better more juicy and tender bird with just SPG and Montreal chicken rub!
That’s awesome! Glad it turned out for ya!
Just cooked one last week...sorry i did not see this video before... wish I had ,,, looks yummy
Appreciate the support!
Mark, thank you for this outstanding video. We are followed your recipie to the letter. Absolutely the best turkey we ever had! We are going to make this our Thanksgiving go-to turkey recipie!
Great looking turkey. Keeping that skin tight really adds to it. Can’t wait for your next video.
Thanks!
Love this method. Thanks for sharing 👍
Thanks!
That is fantastic, are you kidding me
HAHA! Thanks!
Thank you sir. It’s thanksgiving night. Wife did the usual oven turkey. I Followed your instructions. Oven turkey looking at me like “ WTF “ ! Smoked bone in breast stole the show.
Looking like the perfect Thanksgiving turkey. Great work Mark!
Thanks!
Looks delicious!
Thanks!
lost track of the video cuz i was enjoying your accent so much!!
Haha!
Awesome cook my brother!
You should have way more subscribers! I’m shocked by that. Great content, straight to the point and very informative!
Thank you! Appreciate your support!
Great video!
Thanks!
I've made 2 turkeys with this recipe and both were amazing. Best thing I've ever smoked!
Great to hear!
Nice!
Thanks!
Amazing.love it
Thanks!
Winner!
Thanks!
Nice video bro!!! Thanks for the ideas
Appreciate the support!
Killer video as usual ! I have done this many times on my Rec Tec but never pulled the skin back. I will be doing this on Thanksgiving !
Thanks! It definitely makes a difference!
Thanks for sharing ! Killer video as always !
Thanks!
Nice video
Thanks!
Yum
great job dude.
Thanks!
Nice 👍🏻👍🏻
Thanks!
Local MS guy and new sub. Keep em coming brother. great job.
Awesome!! Thanks!
Definitely trying this for Thanksgiving! 👍🏾
Let us know what you think! Happy thanksgiving!
Awesome cook. I did the same, except I did a butter drizzle that Malcom Reed tried. It was GREAT, however, I will try the butter spray to see if that lessens the moisture on the finished skin. The skin detached and was kind of floppy and unappetizing with the method I tried. That's what it is all about though, trying something new every time.
Thanks! And you are correct! We learn every time we cook and that is what makes us better! Keep it up!
Love your videos and just ordered some of your Miss. Grind to show my support. Say I was planning to make this turkey recipe but just realized my turkey breast is boneless. Does this recipe still work for boneless?
Oh Yea! Turns out great! Thanks!
Wow, I've never pulled back the skin to season the meat directly and then stretch the skin back again. Genius and so easy!
Glad I could help!
lol that’s just common sense lol you want all the meat seasoned well you gotta get under the skin. helll pump it up with stock or juice ewwww weeewe
Looks awesome. I’m tryin this technique out for sure.
Thanks!
Making tomorrow for Thanksgiving. No large gathering this year so I thought I would try to smoke a turkey breast. Thanks for the helpful info.
Thank you for the support! Have a great thanksgiving!
Helpful Hint- All the pieces of turkey you trim off while prepping can be placed in a pot, boiled , and the liquid used as turkey broth for your stuffing.
Great video!! Doing this recipe tomorrow for Thanksgiving. Cant wait!
Awesome! Thanks! Happy thanksgiving!
What should I do if I have to cook the turkey breast the day before I’m going to serve them? How should I go about reheating them?
I would say go ahead and slice it and put in a heavy duty ziploc bag. Add a little butter or broth. Reheat it in the ziplock bag either in a microwave or hot water. If you use the microwave only heat it a minute at a time and toss it around between each one.
If Gozer ever shows up to your house and asks you if you are a god say, "Yes. I am the BBQ god".
Thanks for this video, nice and easy and my turkey breasts tasted great!
Good vid.
One suggestion.
While you have the skin peeled back, do your injection then.
That way the skin doesn’t get pierced and holds the juice just a bit better.
Small thing, but well worth the effort.
Great point! Didn’t think about that but makes perfect since. Thanks!
Another great video. I'm planning on smoking a 16 pound fresh turkey. What is the best temp to set my pellet grill at?
Thanks! I would say 300ish. It seems to be a good temp to keep the skin good!
About how long did it take to bring yo 160 on the pellet grill? I ask because you suggested the impact it would make if brought yo a party-dinner, etc. gotta know how long yo allow for cooking prior. Thanks for the great vid. Perhaps I should just do one and find out through experience ?
I usually allow 3 hours for a whole breast. Don’t worry as much on time and focus on internal temp. 3 hours should be real close tho. Appreciate the support!! I always suggest a practice run if possible.
Can I start my pellet gril like 250 275 more in the smoke mode at first like 1.5.hrs then turn it up to 300 degrees to finish it off ,till 160 mark .thankyou
Sure can!! May add a little time but should work fine!! Happy thanksgiving!
@@SwineLifeBBQ thankyou sir ,I also found your smoked ham I'm going to both of them tomorrow. HAPPY THANKSGIVING TO YOU
U Actually Taught Me Something / I Like Da Way U Roll / 2 days Ago I Did 6 of Em / Keep Em Comin Brother / On Point 🔪🇺🇸🔥💨
Thanks!
I have a garlic herb marinade….what do you think for injection
Should be delicious!!
@@SwineLifeBBQ Ordered some M. Grind. Thanks for the help.
Great video! Thanks for sharing some really cool techniques. I’m going to try it out on my Gator Pit offset smoker burning post oak wood.
Thanks!
That turkey looks amazing. So juicy. Great job. New sub!
We appreciate your support! Thanks!!
Mines in the fridge for early thanksgiving with my daughter. Question: what is the max I can keep in in the fridge and if I do need to go longer, should I wrap it??
Assuming it has already been cooked? I would not go more that 5 days. If longer is needed I would recommend breaking it down a freezing it.
Not smoked yet. Wondering how long can be in fridge before smoking. May need a little more time before smoking. Sorry, truly appreciate your time! Happy thanksgiving
@@dough8944 it can stay in the fridge thawed or fresh for several days no issues.
Happy thanksgiving bro. Great job as always!
Thanks!
Quick question do you have to use sugar to dry brine? I personally don’t like the sugars in rubs, sauce ect... just curious and thanks.
You can always just use salt but you would have to adjust the time and amount. A salt brine works great but can be too much if done too long. A good mixture of garlic, salt, and herbs works great!
Ok thanks and y’all be safe down there.
Did you cover it with plastic wrap in the fridge overnight? Just finished with the seasoning under the skin!
No, you want it to air dry. Let us know how it turns out!!
Were these frozen or fresh? Thinking about trying this for Easter
These were froze. I thawed them out in the fridge for a couple of days.
those breast look delicious. I usually buy the 3 lb turkey roast, but this year I will try the whole breast. Keep Smoking!
Thanks! This has become a go to recipe for chicken and turkeys year round!
Do you let the injection cool down or inject while it is still hot? Doing this tomorrow
Definitely allow it to cook to room temp.
What temp was the grill set to?
I’m gonna have to give this a try. What knife is that you used to slice? I need one.
Thanks! It’s an 8” filet knife. I believe a meridian elite.
Trying to find your information to purchase some of your rubs
swinelifebbq.com
Beautiful cook, Mark!
#magnoliameatco #letstalkQ
Thanks!!
How long does it take to cook the turkey to 160 degrees? This is crucial information to know that was left out of this video.
It all depends on the pit you are cooking on, elevation, size of Turkey, and how it is prepared. Could be 2 hours, could be 8.
I thought hickory was heavy for turkey. Idk I'm new
Why not inject the night before?
What are you referring to when you add AP? Is this flour?
All-purpose rub… salt/pepper/garlic, typically.
All Purpose like David said. Its a simple salt, pepper, and garlic blend.
Killer 👌
Thanks!
Can I get the ingredient list with quantities?
Should be in description
What temperature is your smoker set at for turkey breast? Thank you
Usually 300
Thank you so much! Is there any special hot sauce you recommend. My daughter doesn’t do spicy very well
@@dough8944 something like franks will be mild enough.
Thanks! Looking forward to making this on Thanksgiving! Thank you for the recipe and response
How do you stay thin?
Is the injection recipe amount for one bird or two?
Its enough for 2 Turkeys under 12 pounds or 1 over 12 pounds. Its very mild so you cant put too much. It is plenty for 2 breast.
🤤🤤🤤
What is “AP”
All purpose run. Salt pepper garlic basically
Is that a wild turkey....or store bought ?
Store bought
What does he mean about A P?
All Purpose
Yeah I’m a convert to turkey breast.
Is it possible to let the breasts brine too long in the fridge? I will be at about 15 hours before I start cooking.
I have went 24 with no problems. I wouldn’t go too much longer than that but it also depends on the size. You should be fine.
excellent video. malcolm reed would be proud. where can i order some of that rub you have using paypal. would love to have some. i have a pit boss so most of the pellet smokers are the same i really like your pellet smoker videos. keep up the good work. joe
Thanks!! Mississippi Grind is available on our website swinelifebbq.com or amazon. The Mississippi grit should be available before thanksgiving.
@@SwineLifeBBQ just ordered it cant wait to try. thank you
Thanks! I will get it shipped out tomorrow.
I recommend you look into cooking it to 145F. It's safe, and will change your idea of what juicy is.
What?! Less than 10K subs?! What the heck, people?!
HAHA! We trying!
way too complicated for me
You had me until you pulled out the PAM. Why would anyone use that artificial spray when there are so many better options out there?
Cause it is easy!!