Smoked Turkey Breast on a Char Griller Gravity 980

by Grill and Smoke BBQ

Looking for a break on red meat? Well then this exceptional spatchcocked 8 pound turkey breast may be your next dinner choice.

See how Jeffrey from Grill and Smoke BBQ prepares this juicy cut. And along the way stock up on some Grillaholics accessories to facilitate every cook!

Hey, welcome back to Grill and Smoke BBQ. As always, I'm Jeffrey... Today we're going to be doing a smoked turkey breast… So we’re not gonna do a whole turkey because sometimes you just don't have enough people to want a whole turkey, so we're just gonna do the breast.

And for today, we're gonna be doing the eight pound breast bone-in... I went ahead, and I spatchcocked the breast, which means I just cut the backbone portion out and pushed it flat...

For my injection, I'm going to use some Tony Chachere’s Creole Butter, so with that being said, let's do it.... I've patted it all dried as much as I can. So what I'm going to do first is I'm going to go ahead and inject it.

Kind of think of it like a grid pattern and shoot it up in the squares that you have in mind. Kind of like maybe a one inch by one inch square, and it's best to kind of squeeze as you pull out. Squeeze the plunger down to inject it.

We're gonna flip this over, and then what we're gonna do first is this bottom side, so we're gonna come with the Holy Voodoo… And I've also done the same with this Honey Hog, and it's just as good… but the proof will be in the pudding. When this is all done, see how it tastes.

Let me get the presentation side last ‘cause that's what everyone's gonna see and back with the Holy Voodoo and the Honey Hog. All right, so now as usual, I'm just going to get this on a wire rack, and I'm gonna put it on the Char-Griller Gravity 980.

And I got that set at 325 degrees, and we're gonna rock out with that and hope we make some good product here. See you at the grill!

Okay, so as I said, we have the smoker going at 325 degrees. I got some apple and some hickory wood chunks in there. And what I'm gonna do, I'm gonna place this with the meatier side towards where the fire is. And I would check back on it in about 30 minutes and probably get a probe in it…

Okay, it's been 30 minutes. I'm going to give it a look.

All right, that's looking good!

The skin still seems to be a little moist, so I'm not going to express it just yet. But I am going to go ahead and get this heating probe.

I'm just going to get it in the thickest part of this breast over here. And right now, we're at 74 degrees, so I'll come back out in about 15 to 21 minutes to check it and see if I need to spritz it at that point.

Hey, so I know y'all used to me only doing protein, but today I'm gonna throw some… asparagus.

And I'm doing this with the help from Grillaholics... and I think it's a great partnership. They have some really great items.

Today, I'm going to be using two of those items. And the first one is going to be this grill basket... I'm going to be using this to make that asparagus...

If you like… the products that they give out... go to my link tree in the description... it'll automatically give you that discount when you're finished with your order.

So for now let's go ahead and get this asparagus ready... What I'm gonna do… spray it with some spray butter. And as you know there's a reason why. Because I'm going to come over this with some type of seasoning...

And I've already cut the base of the stems off...

And we'll get this on the smoker. Still rocking at 325 and this should be ready when it's time to check the turkey out. See you back in a minute.

All right so we’re back. It’s been about 20 minutes. And the skin is looking more dry now, so I'm gonna go ahead and spray it with some spray butter. And the temperature on it is about… it's 97 degrees, so we still got a little more time to get that breast to 165. So we'll be back in about 30 more minutes

Okay, we've been 30 more minutes, and we're looking good. The turkey is at 121 degrees right now. I'm going to spray it again and I think we should be done in about 30 to 40 more minutes. I'll bring you back after that.

Okay, with 30 more minutes in, here's another look at it. It's looking pretty good. I like it, and we're going to spray this for the last time. I'm actually surprised that the skin has held up this well. And next time we see it, I'll be taking it off.

All right, so we've reached the temp that we wanted for this at 165. And what I'm going to be using for this is these heat resistant gloves from Grillaholics...

Now, I've had some heat resistant gloves before, but with those I still had to put some cotton insert gloves under them because the heat would just get through. With these all I'm using is these gloves. These work amazing. I have no issues with these. Let me go ahead and get this off. As you can see, no problem holding heat...

Let's go ahead and cut in here and see how we did. Okay, not bad. I don't know if y'all can pick up that juice that's coming out, but as you can see it's pretty good. Has a nice little smoke ring to it. Maybe you can see more of the juice now...

I'll tell you what though, this turkey breast. Man, taste is awesome. The juiciness is there...

And also make sure you check out Grillaholics. They got some fantastic products. I still got a lot more products to show you by them, and… I will get them into my cook. So y'all can see what they're about. But until next time, I'm out. See you next time. Peace.