The holidays are almost here, and everyone has their preference as to which is best: turkey breast or whole turkey. Which camp do you fall into? If you’re torn between the two, why not try both? Today, we’ll dive into Turkey Breast vs. Whole Turkey and discover a simple way to cook both simultaneously. That’s right, you can keep your holiday guests happy whether they prefer thick, juicy turkey breast or a turkey leg!
The secret lies in a butchering method called spatchcocking, which involves butterflying the bird so it lays flat. Spatchcocking allows the entire area of the bird to lay flat, which makes it cook evenly. No more dry turkey legs and underdone turkey breasts! You can simplify holiday cooking with the same delicious seasoning blend and brining process. This tutorial is perfect for those who want a fancy holiday feast without juggling cooking times.
Turkey Breast vs. Whole Turkey | Heath Riles BBQ
Any holiday chef should follow this motto: “As long as you brine, it’ll be fine.” This recipe teaches you the best way to brine a turkey breast or whole turkey, which is key to keeping the bird juicy on the smoker. Cooking a delicious Christmas or Thanksgiving turkey doesn’t require immense skill and certainly doesn’t need to take all day. While the bird brines overnight, the actual cooking time of this recipe is around 3 hours, which is almost a Christmas miracle! Feel free to make this recipe your own by using your family’s favorite seasonings and brining mixture.
The Ingredients
Here are the ingredients you need to make a mouthwatering turkey breast or whole turkey.
- Heath Riles BBQ Chicken Injection & Brine. This injection doubles as brine and is perfect for geese, pheasants, chicken, or turkey. I always say, “You can use it on anything with a feather!” It features a mixture of butter, garlic, onion, and a few proprietary herbs that enhance the bird’s natural flavor. Combine it with water to make a smooth brine that adds moisture and flavor to your bird.
- Turkey. This recipe works for either a whole turkey or turkey breast. If cooking from frozen, you’ll want to thaw your meat for 5-7 days in the fridge. I recommend purchasing turkey at the end of the season when they go on sale and putting a few birds back for next year!
- Heath Riles BBQ Chicken Rub. Like my Chicken Injection & Brine, this rub can be used on all types of poultry. It features the best blend of savory herbs that complement any bird. You can also use it on vegetables or in soups and casseroles.
The Smoker Setup
Here’s the main equipment I used for this recipe. More of my grilling favorites can be found in the Equipment and Tools section.
- Pellet grill/smoker. My holiday main course smoked to perfection on the Camp Chef Woodwind Pro 36. This pit is ideal for those cooking large quantities of meat, as it has one of the most spacious interiors I’ve ever seen. It also features a smoke box that allows you to infuse each bite of food with impressive flavor. The smoke box can be stoked with pellets, charcoal, or wood chips, giving you endless customization options. The Woodwind Pro also includes a mode that lets you experiment with cold smoking! Did I mention that the Camp Chef is also beautiful? Its rust-resistant exterior will help your grill stay shiny and functional for years.
- Charcoal. I stoked the pit with Royal Oak Charcoal Hardwood Pellets. Royal Oak is my charcoal of choice, whether competing or cooking for loved ones. These pellets burn hot and fast and are ideal for smoking turkeys, casseroles, brats, and ribs. Royal Oak uses filler-free ingredients, so you have the purest smoke. Grab a bag at your local big-box store, and let me know what you think!
The Process for Making Turkey Breast and Whole Turkey
- Make the turkey brine. To make the brine, I placed a funnel inside a gallon water jug that was ¾ full. Then, I added Heath Riles BBQ Chicken Injection & Brine, replaced the lid, and shook it until smooth. This is the same for the turkey breast and the whole turkey.
- Brine the turkey breast. I placed the turkey breast and whole in a large meat brining bag, then added the brining mixture. You want the brine to cover the meat completely, so add more water if necessary. I placed the meat in a large YETI cooler and surrounded it with two ice bags. I let the turkey brine overnight to ensure all the flavor was imparted.
- Fire up the pit. I stoked the Camp Chef Woodwind Pro 36 with Royal Oak Charcoal Hardwood Pellets and fired it up to 300℉.
- Dry and add seasoning. I laid two cooling racks over a baking sheet and covered them with a paper towel. This makes cleanup a breeze! Next, I removed the turkey breast and whole turkey from the brine, set it on the cooling rack, and patted it down. Then, I seasoned the meat on all sides with Heath Riles BBQ Chicken Rub. I left the turkey breast as is, but I tucked the wing tips under the whole turkey. This keeps them from getting overly crisp.
- Start smoking. I set the birds directly on the Camp Chef Woodwind Pro 36 and let them cook for 1 hour before checking. At the 1-hour mark, I checked the turkey skin for dryness. My turkey’s skin started to feel dry, so I sprayed it with avocado oil. This is a similar technique to basting an oven-roasted turkey.
- Check the temperature. I let the turkey smoke for another hour undisturbed. At this point, my skin was crisp, and the turkey breast on both birds was at an internal temperature of 155℉. I wanted to hit at least 160℉, so I let the turkeys smoke for another 30 minutes while I prepped the pans for the next step. My turkey and turkey breast had a total cook time of around 3 hours.
- Carve the bird. I took the meat off the Camp Chef Woodwind Pro 36 and let it rest for at least 15 minutes. Then, I carved the whole turkey by cutting off the legs and thighs, then I found the joint and separated the two by finding the joint. Next, I trimmed the turkey breast by finding the bone, cutting directly down the center, and then going underneath. I did the same thing for the bone-in turkey breast, which was all it needed to be complete. Turning back to the whole turkey, I separated the wings and cleaned up any scraps left behind. The only thing left was to get the meat plated!
The Results
This effortless method of seasoning and brining created a delicious, moist whole turkey and turkey breast. The blend of seasonings I used allowed the meat to shine without overpowering its natural flavor. The bird's skin was crisp, but the insides were full of succulent juices. This recipe is one for the books!
Serving Suggestions for Whole Turkey and Turkey Breast
Whether you’re Team Whole Turkey or Team Turkey Breast, you’ll be delighted with these savory side dishes and decadent desserts. Here are a few of my favorite recipes.
- Maple Bacon Cinnamon Rolls. I had to throw in this fun breakfast idea that is perfect for munching on while watching the Thanksgiving or Christmas Day parade. These cinnamon rolls are a fun twist on a classic and include everyone’s favorite ingredient - bacon.
- Smoked Funeral Potatoes. This classic side dish will liven up any family gathering. It’s reminiscent of Cracker Barrel’s Hashbrown Casserole, and one batch feeds a crowd. Who can resist a combination of creamy and cheesy ingredients?
- Maple Butter Carrots. Add color to your plate with this festive side dish. Notes of maple and butter combine to create one delicious flavor infusion. You’ll find this recipe (and more!) in my Thanksgiving Menu.
Storing Leftovers
You can store leftover cooked turkey in the fridge for up to five days or freeze it for up to five months. Leftover turkey can be used in your favorite sandwiches, macaroni, and cheese, tacos, or eaten plain. You can also utilize the carcasses and make a vat of bone broth, a must for any winter soup. Don’t forget to save the wishbone for a better chance at making all your BBQ dreams come true.
Equipment and Tools
Camp Chef Woodwind Pro 36, Royal Oak Charcoal Hardwood Pellets, ThermoWorks Thermapen ONE, Heath Riles BBQ Heat Resistant Gloves, disposable cutting board, Victronix Pro Chef's Knife.
