I Smoked a Turkey Breast on Yoder in 4 Hours and Got AMAZING Results!
Might Have Ruined Doing A Whole Turkey
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Introduction
What's up barbecue fans! My name is Jake, and today I’m diving into turkey season with a unique twist on the holiday classic. Instead of a whole bird, we’re going with boneless, skinless turkey breasts—perfect for those who want all the flavor without the hassle of cooking an entire turkey. Plus, we’re using the ATBBQ turkey flavor kit, featuring their Turkey Bath Brine and Cattleman’s Grill Trail Dust (Use code: RUMANDCOOK11 to save 11%) seasoning. Let’s get into it!
The Prep
1. Brining the Turkey Breast
The ATBBQ turkey flavor kit comes with two bottles of their Turkey Bath, featuring a mix of apples, rosemary, and sage—ideal for capturing the essence of holiday flavors.
Mix one bottle with ¼ cup of salt and one gallon of water.
Submerge the turkey completely, brining for 1 hour per pound.
I left mine for 12 hours, so I reduced the salt to avoid oversalting.
Pro Tip: If your brining bucket doesn’t fit in the fridge, place it in a cooler with ice packs to keep the turkey cold.
2. Trimming the Turkey Breast
For today’s cook, I went with boneless and skinless turkey breasts.
Remove the skin and trim any white membrane.
Pat dry and prepare for seasoning.
3. Seasoning with Cattleman’s Grill Trail Dust
The Cattleman’s Grill Trail Dust seasoning is a robust mix of black pepper, mustard seed, dill seed, parsley, thyme, garlic, and onion.
Coat the turkey generously, ensuring all sides are evenly covered.
Press the breasts together tightly on a wire rack to ensure even cooking.
The Cook
1. Setting Up the Yoder Smoker
Temperature: 250°F for a balance of smoke and moisture.
Pellets: Bare Mountain Hickory for a light, sweet smoke flavor.
Tip: Poultry doesn’t need heavy smoke, so avoid going lower than 250°F to prevent tough skin.
2. Cooking Process
Place the turkey breasts on the middle rack of the smoker.
Check every hour, spraying lightly with water or apple juice to keep the meat moist.
After 3 hours, at 130°F internal temperature, drizzle with melted butter mixed with poultry seasoning for added flavor and moisture.
3. Wrapping and Finishing
At 140°F, wrap the turkey breasts tightly in foil with a couple of tablespoons of butter.
Continue cooking until the internal temperature reaches 150°F.
Let the turkey rest for 30-45 minutes to allow juices to redistribute.
The Results
1. Unwrapping the Turkey
The turkey emerges golden brown, glistening with butter. Though some of the rub washes off during wrapping, the flavor and aroma are locked into the meat.
2. Taste Test
Smoke Ring: Beautiful pink throughout, a testament to the hickory smoke.
Texture: Incredibly tender and moist, perfect for slicing thin for sandwiches or serving as-is.
Flavor:
The brine imparts classic holiday notes of sage and rosemary.
The Cattleman’s Grill Trail Dust adds a herby crust with a touch of heat.
Why Choose Turkey Breasts?
If cooking a whole turkey feels daunting, this is the perfect alternative. You can prepare multiple breasts to serve a crowd, and the shorter cooking time means less stress during the holidays.
Conclusion
If you’re looking for a flavorful, no-fuss way to enjoy turkey this holiday season, give this smoked turkey breast recipe a try. Whether it’s for a small gathering or a big family dinner, this dish is guaranteed to impress.
As always, thanks for watching! If you found this video helpful, give it a thumbs up and subscribe for more backyard barbecue tips. See you soon!
Cheers! 🥃
Thanks For Watching
Whether you're a seasoned pitmaster or a novice, these tips will enhance your cooking skills and leave your family and friends raving about your delicious, smoky creations. Don't forget to subscribe for more step-by-step videos, and let's together become the barbecue heroes we were meant to be!
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