This is by far the best way to eat turkey in my opinion, just simple SPG and smoke.
What's your favorite way to cook turkey?
by BBQTestPit
24 Comments
jermac83
I love smoked turkey breast!! Either season with SPG or cajun seasoning. Smoke til about 140, pull, wrap in foil with some butter and put back on until 165.
I always remove the skin as I find it just gets super rubbery.
StillShoddy628
Times/temps?
MutableCentaur
I’ll be right over. Damn that looks good!!
Jumpy-Ad4652
Looks good but that is the most awkward way to cut anything. Holding with your left and cutting on the left with your right hand. 🤨
verb8um
Where did you get the breast from? I never see them like that in any stores.
hanzbooby
Excellent can you expand upon your method for this? I recently smoked a whole turkey, splitting it into breast/legs with the carcass in a tray below with veg etc for stock/gravy. It was good, particularly the gravy, but im considering just smoking a huge crown for Christmas dinner and firing some wings in the tray below to get similar results.
TallJackfruit6985
You did good, kid. You did good.
Rocksteady7
Where are ppl getting these large turkey breasts? I can only find one butcher who has 2lb breasts and sprouts which carries even smaller ones.
Uncle_Burney
Do any pre-brining?
Adept-Ad-7874
How hot and how long?
JustPassingGo
Looks good, but do you plan on sharing the cooking temps and times and smoker setup? Without the details it’s just a video of your lunch, and awkward cutting technique.
toast_eater_
Nailed it. Nice job op
Glittering_Map5003
Nice gloves big boy
jimmypootron34
That looks amazing.
StillShoddy628
Nice, looks delicious, well done
SeveralSide9159
Where’s the smoke ring? What smoker do you use with what type of wood?
sprawlaholic
Looks amazing! Did you brine? Inject? Use a probe thermometer?
TIMtheELT
I’m confused by your cutting arrangement. Why would you cross your arms, forcing your opposite arm to block your cutting view?
Looks amazing! I’m just distracted by the crossed cutting stance.
ThatHikingDude
Love it! Got one brining from last night I’ll be throwing in the pit in a couple hours for dinner.
ContributionMore5502
I gotta try. We did chicken breast and it came out very chewy and felt like eating raw chicken. It was my first time smoking so I’m sure that didn’t help.
Dirty_harry23
Looks great, cant help but notice, are your arms crossed here? Looks very awkward. Turkey looks awesome though!
24 Comments
I love smoked turkey breast!! Either season with SPG or cajun seasoning. Smoke til about 140, pull, wrap in foil with some butter and put back on until 165.
I always remove the skin as I find it just gets super rubbery.
Times/temps?
I’ll be right over. Damn that looks good!!
Looks good but that is the most awkward way to cut anything. Holding with your left and cutting on the left with your right hand. 🤨
Where did you get the breast from? I never see them like that in any stores.
Excellent can you expand upon your method for this? I recently smoked a whole turkey, splitting it into breast/legs with the carcass in a tray below with veg etc for stock/gravy. It was good, particularly the gravy, but im considering just smoking a huge crown for Christmas dinner and firing some wings in the tray below to get similar results.
You did good, kid. You did good.
Where are ppl getting these large turkey breasts? I can only find one butcher who has 2lb breasts and sprouts which carries even smaller ones.
Do any pre-brining?
How hot and how long?
Looks good, but do you plan on sharing the cooking temps and times and smoker setup? Without the details it’s just a video of your lunch, and awkward cutting technique.
Nailed it. Nice job op
Nice gloves big boy
That looks amazing.
Nice, looks delicious, well done
Where’s the smoke ring? What smoker do you use with what type of wood?
Looks amazing! Did you brine? Inject? Use a probe thermometer?
I’m confused by your cutting arrangement. Why would you cross your arms, forcing your opposite arm to block your cutting view?
Looks amazing! I’m just distracted by the crossed cutting stance.
Love it! Got one brining from last night I’ll be throwing in the pit in a couple hours for dinner.
I gotta try. We did chicken breast and it came out very chewy and felt like eating raw chicken. It was my first time smoking so I’m sure that didn’t help.
Looks great, cant help but notice, are your arms crossed here? Looks very awkward. Turkey looks awesome though!
“Moist ass”
https://preview.redd.it/hk7m0egig3wf1.jpeg?width=750&format=pjpg&auto=webp&s=969248517277010741dcfde5a6859e2dfdb641fc
Favorite is indirect with charcoal at around 400 degrees. Cooks fast enough to get a crispy skin and still have a touch of flavor from the charcoal.