Smoked Turkey Breast | Masterbuilt Gravity Series
Vložit
- čas přidán 19. 11. 2020
- Welcome back to Anderson's SmokeShow! Today we are making a smoked turkey breast on my Masterbuilt Gravity Series 560! This smoked spatchcock turkey breast was smoked to perfection! Come Check it out!
Looking for a better way to light your charcoal? Check out the GrillBlazer: grillblazer.com/?ref=oJRvbEGC...
Products used in this video:
Thermapen Mk4 Instant Read Thermometer: bit.ly/3UOOsjh
Poultry Shears: amzn.to/3V9TAOC
Turkey Injector: amzn.to/3EErwh8
Duck Fat Spray: amzn.to/3Et03iV
Other Rubs that I Suggest:
Spiceology Turkey Rub: bit.ly/3wZW85B
Bearded Butchers Hollywood: bit.ly/3EF5efe
Grillaholics Herbacious Hen: bit.ly/3SKJZxd
Lawrys Garlic Salt: amzn.to/3TzuHuG
Products that I recommend for your everyday grilling:
Thermapen Mk4 Instant Read Thermometer: bit.ly/3UOOsjh
Victorinox Boning Knife: amzn.to/3tOOLir
Victorinox Chef Knife: amzn.to/3GDmZwW
Victorinox Slicing Knife: amzn.to/3hTiC6m
26 Inch Cutting Board: bit.ly/3Vlxzge
Grilling Tools: bit.ly/3tVTVc8
Nylon Grill Brush: bit.ly/3GTM2Mr
Bristle-Free Grill Brush: bit.ly/3EPjnXb
Grill Cleaner: amzn.to/3TS8R5O
Food-Safe Black Nitrile Gloves: amzn.to/3XnruBy
Oven/Grill Gloves: amzn.to/3VkfvTq
Wire Rack: amzn.to/3gtWGP0
Wagyu Beef Tallow: amzn.to/3GTN0Z5
Duck Fat Spray: amzn.to/3Et03iV
It's almost time for Thanksgiving and there is no better way to prepare for that Thanksgiving turkey than to smoke a few ahead of time! This recipe is easy to follow and covers all of the steps necessary to knock the socks off your guests!
I used my turkey brine recipe for this one. It consists of:
- 1/2 gallon unsalted chicken broth
- 1/4 cup salt
- 1/4 cup light brown sugar
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 tsp parsley
- 1/2 tsp thyme
- top off with water if necessary
I placed the 7.5b turkey breast into a 2.5gal zippered freezer bag along with the brine and placed it in the refrigerator for 14-16hrs.
Removed from the brine and pat dried the turkey with paper towel. I then proceeded to spatchcock the turkey breast so that it would lay nice and flat on the charcoal smoker. See the video for details!!
I used California Olive Ranch olive oil (bit.ly/394H3Xw) as a binder and used the Spiceology Turkey Rub ( bit.ly/3wZW85B ) on both sides of the bird.
I made my own turkey injection and injected the breast. The turkey injection was perfect which consisted of:
- unsalted butter
- salt
- brown sugar
- garlic powder
- black pepper
- oregano
- thyme
- bbq rub
Link to Bearded Butchers Hollywood (Be sure to use promo code SMOKESHOW) :
beardedbutchers.com?aff=13
I placed turkey in my Masterbuilt Gravity Smoker at 285F. You want the turkey breast to reach 165F no less and not much higher either. My 7.5lb turkey breast took about 3 hours and produced an EXTREMELY juicy turkey!
When the turkey breast reached 155F I used some of my homemade bourbon honey glaze and basted it all over the surface of that turkey breast. This turkey glaze added a 5th dimension to this turkey and boy was it DELICIOUS! Here is my recipe:
I used a 4:1 ratio of honey:bourbon
- 6 tablespoons honey
- 1.5 tablespoons bourbon
- 1 teaspoon cajun seasoning
I am being 100% honest when I say that this is one of the best smoked turkey that I have ever had! This is a juicy and flavorful how to recipe for all of you bbq smoked turkey fans! This smoked spatchcock turkey breast recipe will not let you down!
Be sure to subscribe to my channel, like the video, and write me a comment!
Link to Thermapen Mk4 Instant Read Thermometer - bit.ly/3Nid5nm
thansgiving masterbuilt gravity 560 andersons smokeshow masterbuilt 1050 char griller gravity char griller 980 smoking a turkey breast smoking turkey breast smoke turkey breast
#SmokedTurkey #Turkey #ThanksgivingTurkey - Jak na to + styl
Love smoked turkey, but want to smoke the whole dang bird?? Check out this video! You won't regret it! czcams.com/video/_21OHy83ZF0/video.html
About a week ago, I was told by my wife that I was chosen by my in-laws to be smoking our family's Thanksgiving turkey this year.
I can cook but I've never really smoked anything.
We had an old smoker but it has been sitting, unused for well over 12 years. It was done.
So, I bought a new Weber Smokey Mountain Cooker a couple of days ago.
I watched several CZcams videos, including some by Mad Scientist BBQ, T-Roy Cooks, Harry Soo and this one... often.
I seasoned the smoker yesterday.
It went very well.
This morning, Thanksgiving Day, I was up at 6:30.
I seasoned and injected two turkey breasts with the bones in.
Cut out the spines and smoked two spatchcock turkeys by 1:30 this afternoon.
The best part was the glaze.
Now I didn't have any bourbon, but I did substitute it with Crown Royal Maple.
Crown Royal Maple isn't made anymore but I had some around the house and I'm really happy that I did.
Everything came together perfectly!
The turkeys were unbelievably juicy, seasoned and smoked perfectly and full of flavor... especially the glaze!
Thank you so much for this recipe, your tips and yes... I knocked their socks off at our Thanksgiving dinner!
Oh, and you've definitely earned a subscriber!
Happy Thanksgiving!
Thanks for the awesome comment! Glad it turned out and was a hit for you and your family! Thanks for the support!
I wanted to THANK YOU for this video...I basically followed your directions here for a Thanksgiving turkey unlike any other and everyone raved about the flavors.
That’s awesome Michael! It’s always great to get feedback from people who try my recipes! I think that I’ve perfected my turkey to our likings and will never bother another way! Thanks for watching and I hope to see you back in the comments in another video!
Not even done watching and already know it is gonna be awesome!!
Heck yeah! Thanks for watching Chris!
I know the neighbors are going crazy with the scent of smoked turkey in the air. 💈💈💈
Funny, because my neighbors a few doors down saw my videos before they ever knew it was me…. And said they could always smell the smokers going 🤣🤣
man that color is beautiful, bark looks fantastic especially with the seasoning herbs and juiciness. great job!
Thanks man! The glaze really helped make the color pop on this one! Thanks for watching
HI ! I Have watched a lot of footage on this subject. This is exactly what I wanted to see. Showed how to easily spatchcock the breast, injections, temperatures, cook times and how to slice. Thank you! I have done a lot turkey breasts, never spatched. This will make it a whole lot easier and shorter process on the 560 Gravity series Masterbuilt (a great system to cook on).
This turkey turned out amazing!
Great job on the big bird breast Andrew!! The masterbuilt did a great job!! Nice glaze also bro!! Have a great weekend!!
Thanks man! This turkey turned out great... and that glaze 🤤🤤🤤
Hey Andrew that Turkey Breast looks absolutely fantastic. Thanks for sharing. Cheers!
Stephen 👊🏻👊🏻!! Yo man this turkey breast was great! Thanks for watching!
Just made my second smoked turkey following this recipe on my Gravity 560. Outstanding every time! I can recommend Honey Jack Daniels for the glaze and some Everglades Heat Spice. It comes out phenomenal. Really appreciate this recipe and so do my family and friends!.
So glad to hear that Brad! Truthfully I’ve never been a huge Turkey fan until I came up with this recipe. I’m about 6-8 turkeys deep with it now and I don’t think that I’ll ever change a thing!
OK, a year ago, I left you a comment (it's just there, down below this one).
This year my wife has Covid (she's doing well) so no Thanksgiving with the in-laws.
I smoked one turkey breast for just the two of us using your tried and true method.
I again used Crown Royal Maple in the glaze (I still don't have any bourbon) and added a little brown sugar.
Well, it was better than last year!
I just wanted to give you another shout out to thank you again for making it easy!
😎🦃
Ahh dang that’s unfortunate! I had Covid last thanksgiving and my parents had it at Christmas… I’m glad to hear that your turkey turned out great! Happy thanksgiving Barry!
@@AndersonsSmokeShow Thanks again and Happy Thanksgiving to you too!
That looks Awesome brother. Nice Job.
Thanks man! I appreciate you watching!
Amazing! Happy Thanksgiving!
Thanks! And Happy Thanksgiving to you too!
great job as usual brother..Thanks!!!!
Thanks John, I appreciate the support!
That skin is gorgeous omfg I’m going to try this when I buy my smoker next week. Thank you for this!
Excellent instruction. This video should have way more likes
Thanks!
Another Great Video Brother
Thank you sir!
Great looking turkey breast. That glaze took it over the top. Nice job 👍🏻
Thanks! I use that glaze recipe on salmon all the time, but this was the first time on turkey and dang was it goooood! Thanks for watching Michael!
I gotta try that glaze. Plan on making this soon!
We really enjoy it!
Nice looking bird, never used a glaze on turkey breast, will give it a try
The glaze was 💰 💰!!
Perfect timing. I literally just got home with the bone-in breast from the butcher and was just starting to look around for some ideas. For the Honey/Bourbon glaze, does the alcohol cook off in that short time? I will be making this exact recipe this weekend. Thank you for all of the great videos.
Tim Hart I prepare my glaze in a sauce pan and let it simmer on the stove so that it boils off the alcohol. I didn’t show that in my video because it would turn my video into a 20+ min video.
Great job, turkey looks awesome! Can I ask, where did you get that cutting board, I'm looking for a bigger one than I have, thanks!
That cutting board is from Sam’s Club and I love the size and how easy it is to keep clean. It was also really cheap! My only complaint is that there are no rubber feet to keep it in place and what you don’t see if that I put a rubber glove or paper towel underneath it to help keep it in place. Thanks for watching Darin!
Great cook! I always grill my turkey. Wondered why you chose to use a temp sensor probe other than what comes with the MB 560?
ThermoWorks makes some of the best temperature probes and thermometers. They come lab calibrated, so I know what I’m getting when I buy one.
Looks great!. I know that you can buy a mod kit that has water pan holder brackets that sit on the stainless manifold cover that is included. Any thoughts on how to do a home mod so that a water pan can sit under the grate for moisture and also keep grease out of the unit when cooking low/slow?
You could always put the upper shelf in the lowest position and put the protein on it. Then place an aluminum pan on the grate below. LSS mods also sells a water pan that sits on the manifold all the way to the right.
I have the camp chief pursuit pellet grill.... But I still want that Masterbuilt 560.
The masterbuilt makes some great food!
Thanks!
Appreciate the support Bob!
It looks great! I would definitely recommend letting it rest longer if possible! All that juice that ran out on the cutting bored can be retained in the mean if you allow the meat a proper amount of time to rest maybe somewhere around an hour and i promises you won’t regret it!! It’ll still be hot and way more juicy then it already is!!
Thanks for the tip!
Great video. You are solid. Not sure about the masterbuilt gravity series. I prefer one machine that does its job better than a combo. Keep up the good work.
I appreciate that
Can you let me know how tbspns or tspns of each you used to make your injection? Did you use 1 or 2 sticks of butter?
That turkey breast looks insanely tasty. Every time I watch another video, my bank account cries a little more because I see other things I want to get to try.
Hahaha yeah man.... I know exactly what you mean! I just bought another smoker and I’m already editing a video one it 🤣
@@AndersonsSmokeShow I’m still eyeing the big Camp Chef SGX, but that’s a few more pennies than I can spend still. It’s all about the long term goals. 😂
Love it!!
Just one question…… I thought that the brine was a substitute for injecting? Is there much of a difference?
I mean it really depends on what people personally like. I personally want the most flavorful turkey as possible so I take every step to ensure that. The one thing that I do since I’m doing many things, is stay conscious of the salt content.
Great video. Can you provide the recipe measurements for the injection? I just purchased a spitjack injector and I’m anxious to try it out.
I honestly haven’t measured it out exactly. I know for this breast I used 1 stick of butter and just slowly added the others until I got
The flavor I wanted…. I’ll be making a turkey here in the next month or so… I’ll be sure to jot down my measurements and update the recipe in the description
@@AndersonsSmokeShow Thank you
Great video! What injector is that? I need one prior to cranking out this smoke show!
My injector is just one from the grocery store... nothing fancy. Whatever one you buy make sure that the needle is wide enough to push the herbs and spices through.
Just put a 5.5 lb bone in Turkey in the brine overnight and will be doing this on Fri afternoon. Hell yeah!
Whats your editing software? And what camera? Thanks keep em coming!
I edit on an app called LumaFusion on my iPad Pro, but it is only available on iOS. I film on a Sony a6600 and use a Rode Wireless Go mic and lav. Thanks for watching Micah!
@@AndersonsSmokeShow thanks bud! I’m filming in the morning! Check it out!
I really need to get me this grill...
The 560 did a great job on this cook!
Brb, getting a towel to wipe up my drool 🤤.
🤣🤣🤣
Thinking about just doing a boneless turkey breast. Any strong feelings about doing on with or without the skin on? I do plan to drizzle unsalted butter throughout the cook. Thanks, Dean
I think you could do it either way, but if you don’t plan on kicking up the temp a little the skin will probably be rubbery
My Z Grill has a smoke setting for 160F. I thought about letting it smoke there for an hour and then kicking the temp up to about 350F. Would you think that will make the skin rubbery? Thanks, Dean@@AndersonsSmokeShow
I keep reading assembling the 560 is a super hard task and you have to know your way around tools to put it together. What's your take?
It’s not “hard” but it does take a while. I’m
Pretty handy and it took me slightly over 2 hours.
Did you cook the glaze to burn off the alcohol
Yup!
Nice!!,You been watching Harry Soo(that's the charcoal he uses)Liked the glaze but wife hates the taste of bourbon lol.Dalstrong yet?
The bourbon flavor isn’t too strong at 4:1. I actually did just email them this week. Haven’t heard back yet