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Hickory wood pellet smoked spicy holiday turkey breast on the Yoder Smokers YS640S from Guy Fitzgerald. “This is the PERFECT RECIPE for Thanksgiving & Christmas Holiday Cooks, Spring & Fall Turkey Hunting Seasons, and All Year Long when Craving Smoked Wild & Domestic Turkey! This was SO amazing! Smoke Flavor was on point! Skin was perfect! This was phenomenally moist and flavorful, and the skin was PERFECT!!!! I would put the heat level for the final meat and skin at a solid medium for most palates. Excited to do this again and again! Blessings to you and yours this Holiday Season & Always! – Your Friend, Guy.”
We’re with you on this one, Guy!
—
Recipe from @fitzgeraldwayoflife on Instagram
https://www.instagram.com/fitzgeraldwayoflife/
INGREDIENTS
- 1 Bone In Whole Turkey Breast (size will vary)
- Holiday Turkey Flavor Kit – Includes Sweetwater Spice Co BBQ Bath Brine Smoked Habanero Flavor, R Butts R Smokin Cherry Habanero BBQ Seasoning, Firebug HOT Finishing/Grilling Sauce (AWESOME KIT EVERYTHING YOU NEED)
- Half Gallon Water
- 1 Poultry Herb Spring Kit (found in most markets)
- ½ Red Onion
- 2 Celery Stalks
- 2 Jalapeno Peppers
- 2 Habanero Peppers
- ½ Cup Chicken or Turkey Broth
- Spray EVOO
- Hickory Wood Pellets in Hopper
- Brine Bag & Container
- Cast Iron Skillet to set breast in on smoker (perfectly collects all juices
INSTRUCTIONS
- In Brine Bag, pour Whole Bottle of Sweetwater BBQ Bath & ½ Gallon of Water
- Add 1 chopped Jalapeno
- Add 1 chopped Habanero
- Add ½ Sliced Red Onion
- Add 1 Pack Poultry Herb Kit
- Stir well
- Add Whole Turkey Breast, make sure it is submerged as well as possible
- It is recommended to leave in Brine for 12-24 hours
Directions for Cook (what I did):
- Remove breast from brine, pat dry
- Pre-Heat Yoder Pellet Smoker to 350ºF
- Coat breast with Spray EVOO as a binder
- Evenly coat breast with R Butts Cherry Habanero BBQ Seasoning
- Pour chicken/turkey broth into cast iron skillet
- Place breast in the center of the cast iron skillet, breast side up
- Cut & Slice up the remaining peppers and onions and place around the breast inside the skillet – all on top of the broth (these are wonderful to eat as side dishes for the pepper lovers out there, or to pour through a screen to make the base for a killer pepper/onion gravy!
- Place skillet with all ingredients uncovered in the YS640 and cook uncovered at 350ºF until internal temp at the thickest part of the breast hits 160…
- While still in smoker, gently pour some of the Firebug Hot Grilling/Finishing Sauce on the top of the breast and work it down ever so gently with a basting brush (Fitz Tip: being gentle helps to not disturb the coating of the seasoning)
- Close smoker and let cook for about 10-15 more mins, should be 165 or so IT at that point, and the Firebug will have gotten cooked more onto the breast and look and taste amazing!
- Pull whole skillet out, let rest for 15-20 minutes, carve, and dive in!!!
- You can eat the peppers, onions, and delicious juices, pour all of it back over your sliced up pieces of turkey, or strain and make a killer gravy (recipe for that on another day).
Hickory wood pellet smoked spicy holiday turkey breast on the Yoder Smokers YS640S from Guy Fitzgerald. “This is the PERFECT RECIPE for Thanksgiving & Christmas Holiday Cooks, Spring & Fall Turkey Hunting Seasons, and All Year Long when Craving Smoked Wild & Domestic Turkey! This was SO amazing! Smoke Flavor was on point! Skin was perfect! This was phenomenally moist and flavorful, and the skin was PERFECT!!!! I would put the heat level for the final meat and skin at a solid medium for most palates. Excited to do this again and again! Blessings to you and yours this Holiday Season & Always! – Your Friend, Guy.”
We’re with you on this one, Guy!
—
Recipe from @fitzgeraldwayoflife on Instagram
https://www.instagram.com/fitzgeraldwayoflife/
INGREDIENTS
- 1 Bone In Whole Turkey Breast (size will vary)
- Holiday Turkey Flavor Kit – Includes Sweetwater Spice Co BBQ Bath Brine Smoked Habanero Flavor, R Butts R Smokin Cherry Habanero BBQ Seasoning, Firebug HOT Finishing/Grilling Sauce (AWESOME KIT EVERYTHING YOU NEED)
- Half Gallon Water
- 1 Poultry Herb Spring Kit (found in most markets)
- ½ Red Onion
- 2 Celery Stalks
- 2 Jalapeno Peppers
- 2 Habanero Peppers
- ½ Cup Chicken or Turkey Broth
- Spray EVOO
- Hickory Wood Pellets in Hopper
- Brine Bag & Container
- Cast Iron Skillet to set breast in on smoker (perfectly collects all juices
INSTRUCTIONS
- In Brine Bag, pour Whole Bottle of Sweetwater BBQ Bath & ½ Gallon of Water
- Add 1 chopped Jalapeno
- Add 1 chopped Habanero
- Add ½ Sliced Red Onion
- Add 1 Pack Poultry Herb Kit
- Stir well
- Add Whole Turkey Breast, make sure it is submerged as well as possible
- It is recommended to leave in Brine for 12-24 hours
Directions for Cook (what I did):
- Remove breast from brine, pat dry
- Pre-Heat Yoder Pellet Smoker to 350ºF
- Coat breast with Spray EVOO as a binder
- Evenly coat breast with R Butts Cherry Habanero BBQ Seasoning
- Pour chicken/turkey broth into cast iron skillet
- Place breast in the center of the cast iron skillet, breast side up
- Cut & Slice up the remaining peppers and onions and place around the breast inside the skillet – all on top of the broth (these are wonderful to eat as side dishes for the pepper lovers out there, or to pour through a screen to make the base for a killer pepper/onion gravy!
- Place skillet with all ingredients uncovered in the YS640 and cook uncovered at 350ºF until internal temp at the thickest part of the breast hits 160…
- While still in smoker, gently pour some of the Firebug Hot Grilling/Finishing Sauce on the top of the breast and work it down ever so gently with a basting brush (Fitz Tip: being gentle helps to not disturb the coating of the seasoning)
- Close smoker and let cook for about 10-15 more mins, should be 165 or so IT at that point, and the Firebug will have gotten cooked more onto the breast and look and taste amazing!
- Pull whole skillet out, let rest for 15-20 minutes, carve, and dive in!!!
- You can eat the peppers, onions, and delicious juices, pour all of it back over your sliced up pieces of turkey, or strain and make a killer gravy (recipe for that on another day).
