This turkey breast is a delicious, savory option for your Holiday table. We have an entire series of Mexican marinated meats where we marinate a protein in pickled jalapeño juice and then season with our Dia de la Fajita seasoning which delivers a savory taste that is a huge hit with our customer base. We decided to apply that method to turkey and the results were fantastic! It’s a perfect recipe for this upcoming Thanksgiving holiday that is easy to carve, affordable and delicious
Recipe: https://www.meatchurch.com/blogs/recipes/mexican-turkey-breast
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Welcome to the official Meat Church BBQ YouTube channel! Meat Church is a global lifestyle BBQ brand and has one of the largest social media reaches in the world of outdoor cooking. The unique brand offers some of the most popular craft BBQ seasonings, apparel, recipe development & live fire cooking instruction around the world. Matt Pittman is the pitmaster and the founder of Meat Church BBQ. He is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his private outdoor kitchen. Make sure to subscribe and enable ALL notifications!
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I need an HEB in my state.
If using the brine, make sure your meat is not pre-brined. Most grocery store turkey, like Butterball, is pre-brined. That could result in overly salty meat.
Hi I'm a big fan from Montreal Canada I use almost all your products and have fun to smoke and share with friends receipt with meat church rubs … it would be nice to have an another receipt for Canadians like our specialty here. Montreal smoked meat bit different than brisket or pastrami
Love the videos and all the tips. Sorry, the wife and i just don't like the flavor of jalapenos. It's not the heat, just the flavor. Please do more in the offset smokers.
Oh hell yes! I've been doing non-conventional turkeys for Thanksgiving since I started my BBQ obsession. Will definitely be trying this this year! Thanks Matt.
going to try this one. unfortunately, my HEB in Burleson only carries the 3 pound turkey breast, not the 4 and 5 pounders.
I wish we could find boneless turkey breasts here in Kentucky. Hopefully one day!
Try smoking until 130 degrees and then let rest until internal temp starts falling. Vac seal with butter and herbs of your choice and Sous Vide at 160 for about an hour. Incredible!
I’m doing this for Thanksgiving plus a Honey Hog version.
I've talked to two local butcher shops in my city (Fargo, ND), and a couple of butcher counter managers at our chain grocery stores. Apparently, turkey counts are way down this year (due to bird flu), and they're not sure that they'll have boneless breasts available. For those that don't have someplace like HEB (where these are common), do the standard 3 lb Butterball or 2.75 lb Jennie-O breasts work for smoking? I know the Butterball is pre-brined, so I'd account for that (no Bird Baptism ahead of time) The Jennie-O seems to be geared towards roasting (they recommend not removing it from the bag). Has anyone had success with either of those?