Smoked Turkey Breast | How To Smoke a Whole Bone-In Turkey Breast for Sandwiches

hey what do you say my fellow weekendlawyers today we’re smoking a bone-inturkey breast about seven and a halfpounds we’re doing it in the pit-bossvertical pellet smoker we’re gonna bemaking some sandwiches out of this andI’ve got the smoker set to 350 degreesFahrenheit and at this temperatureyou’re not gonna get a lot of smoke sowhat I’ve done is I’ve put in a pellettube filled it up with some of thecompetition blend pellets lit it on fireto get some smoke going put it in thepit so that’s gonna help with some addedsmoke flavor and we’re still gonna getto smoke the turkey and get crispy skinso we got a lot to do let’s get startedhere’s our seven and a half poundbone-in turkey breast this is gonna feeda lot of people and before I can put itin the smoker I’m gonna put together alittle bit of a rub which is just gonnabe salt pepper and garlic powder what Ilike to do on my turkeys is use somemayonnaise this is Duke’s but you coulduse whatever kind you have or you don’thave to use mayonnaise you could justuse some kind of a cooking oil or spraythis is gonna act as a binder and I alsothink it gives good flavor and givesthat turkey skin a real nice bitethrough so I’ve got about twotablespoons of mayo in there and now I’mjust gonna eyeball this this is a blackpepper coarse grind go about atablespoon and a half I like a lot ofpepper about a teaspoon of salt andabout a tablespoon of garlic powder andthen you just want to mix it up get itall nice and incorporated it’s gonnalook like that so now we’re just gonnause our hands we’re gonna rub it allover this turkey under the skin get iteverywhere we canand that’s gonna go like thisand it sticks really really good that’swhy I love using itbeside wherever you can get under theskin without tearing it you want to dothat as well get down on all thecrevices and there we go that’s lookinggood so let me get my hands washed realquick okay now that that’s done I’mgonna make a real simple injection thisis just turkey broth pouring about a cupand for some extra seasoning I’m gonnaput in this wing dustthis is Nashville hot chicken by Cosmoskew just a little bit to kick it up anotch and about a tablespoon give thatall a mixand now I’m just using one of thoselittle cheap injectors filled this guyup and now we’re just gonna start downhere in the corner you’re gonna poke inand start to inject it you’ll pump it upkind of move it back and forth and we’lljust keep going through these turkeysalready have an injection in them butit’s been defrosting for a couple daysand I know a lot of that came out sowe’re just gonna put a little bit of ourown in there make it spicy you could addsome melted butter in here but I’m justkeeping it simple today we’re gonna pumpthis bird up you’re gonna have some thatcomes out don’t worry about it it’s justgonna make sure we have a really tenderbird and that’s itI’m gonna go over to this side do theother breast and once you get it allinjected I like to just come back andtouch up my rub a little bit so we’regonna add just a little bit more pepperback to it and now I’m gonna put this ina pan and get it in the smoker andhere’s a little trick I’ll just takesome foil balls put them down on bothsides to keep this upright and now wecan still collect all the juices downthere keep this upright get a nicelooking skin and now let’s get it inthere pop this door open real quicksee our pellet tubes going down there Igot water in the pandead-end just like that close up thisdoor and that’s it we’re gonna let thiscook until it hits about a hundredsixty-five degrees Fahrenheit I’llprobably pull it a little bit less thanthat we’ll get a little carryover to getus to that safe 165 and I’m gonna comeback halfway through and spin thatturkey so it cooks evenly on both sideswhen that happens we’ll come back andshow you how it looks all right we justhit the one hour mark this turkeys beencooking away let’s get the door openoh yeah look at that smoke rollin out ofthere know if you can see the twobut that’s almost gone through allso we’re gonna spin this turkey in theback of the smoker is actually hotterthan the front and so one of the firstturkeys I ever smoked that burned thewhole backsideI didn’t notice BennettI’m going to do herethere we goand now is the time I want to startchecking temperatures someone to putit’s a probe into the breast here get itdown therelet’s close the door before we lose anymore smoke and we’re looking at ahundred degrees Fahrenheit on theinternal or 38 degrees Celsius so that’sat the one hour mark we’ll come back inanother hour and see how it’s doing wejust hit the two-hour mark and we’re ata hundred forty-five degrees Fahrenheit63 degrees Celsius let’s get this dooropen and see how it looksoh yeahnow that is one fine-looking bird rightthere beautiful colorman that looks good gonna rotate it onemore timeand that skin is almost crispy alreadyso we’re gonna get the door closed andwe’ll come back when it hits about 160all right we just hit the two-and-a-halfhour mark and we also hit about 162 inthe thickest part of the breast let’sget this door open and give you one lastlook before we let it rest[Music]now if that’s not a good-looking turkeyI don’t know what is look at thatbeautiful color skin is perfect just howwe like it it’s gonna have a nice bitethrough and what I’m gonna do is shutthis off and let it rest in there forabout 15-20 minutes this way I don’thave to get out any foil or anythinglike that it can just sit in there andrest then we’re gonna carve it up andmake ourselves an awesometurkey sandwich alright our turkeysrested I cooked it at 350 degrees andthe pit-boss pellet smoker I put apellet tube in there for extra smoke andnow we’re ready to cut it up and makesome sandwiches let’s just get rightinto it and see how we did here I’mgonna go with some thinner slicesbecause that’s what’s right forsandwiches and look at the juice comingright out of there that is one juicybird Wow beautifulwe got to cut a big old pile of turkeyhere I’m making a big sandwich nicesmoke ringoh yeah you can see here on this piecethat red that’s from our injection weput in there nice spicy injection and itjust pulls apart tender I mean thatmight be the juiciest bird I’ve evercooked let me try a piece of that ohyeah that is really goodcarve up a big pile here so here’s howwe’re gonna do this toasted piece ofItalian white bread I’m gonna slather itwith some sriracha mayospread that on big pile of Turkeygot to have some bacon so here’s somethick-cut bacon like that few slices oftomato and I’ve got some of that Bostonlettuce love that on the sandwichI will slather this side with some moremail do that a little bit more on topanother pile of Turkey a couple slicesof bacon now go with one piece of deliAmerican a little bit more tomato and alittle bit more lettuce let’s get thattop bun on let’s cut this guy in half ohmy godlook at that now that’s a turkeysandwich all right let’s get a bitebefore the wind blows it all away windyday here we gothis is awesomemmm that is the best turkey sandwichI’ve ever madejuiciest turkey nice and smoky if youwant to check out some other awesomesmoked turkey videos check out one ofthose two right there and I’ll see youover there