After 30+ years of grilling excellent turkeys and having never spatchcoced one I tried this today. OMG what a game changer. I used a little of my own rub. The best turkey I've ever eaten by far. Thank You!
I followed this yesterday. I want to let you know that this was the best turkey I have ever made or tasted. My whole family was impressed, and my brother (who is a chef) said it was the best smoked turkey he has ever had. The only thing I'll adjust for next year- my 14 lb turkey only took 2.5 hours at 275 to hit 165 degrees. I'm not sure how it cooked so fast, but I was able to keep it warm @200 degrees for a while, until folks showed up to eat. Not a huge deal because it still turned out moist and tender, I was just thrown off by how fast it cooked! Thanks Susie!
Suzi, Todd... we deep fry, P'nut oil 1 bird and spatchcock 1 bird for our 18-30 kids to enjoy!! Love the old school spg and Voil'a done! Cajun the deepfried and spg the silverback!! best of both worlds!! Love your vids!! Happy Happy Merry Merry!!
Thank you for Todd's turkey. This is a recipe I return to again and again. I have a sensitive stomach and not all spices work for me so I love to do a simple turkey with some I herbs mixed in the butter under the skin on my Camp Chef. Will be doing it again for Xmas!
I've been following you on Pinterest for years... I'm glad now to watch you. I have a barrel smoker (my first smoker). Thanks for helping me be a better outdoor cook.
That looks fantastic! I bought two frozen turkeys today at Wegmans and I will try to smoke one next week. A lady in our church had a stroke and my wife said to smoke a turkey for them. Thank you very much!!
Going all-in this year. First time to spatchcock and smoke a whole turkey on my pellet smoker. This recipe is right up my alley, but I may try your rub recipe. Thanks for the video!
I so agree with Todd. Sometimes the basics in life are the best. For those that like all the other flavors you can make sauces or chutney that can be applied at the table.
One mod worth trying - follow Julia Child’s recipe for breaking down the turkey and stuffing the leg quarters with sage, salt and pepper. Awesome on the pellet smoker. Even better with a brining.
Thanks for the new thanksgiving turkey idea. I spatchcock chicken in the oven all the time but didn’t have the guts to do turkey. Smoking it is brilliant.
Sometimes, it is the simple way just like this that is the best. I'm with Todd on this. I do like all the fancy stuff, and my belly agrees. But this is how I am doing our bird this year split and simple on an offset with apple wood. Great video!
We made 2 Turkey Breast for thanksgiving using this method and recipe. It was our first go cooking the turkey as it was a smaller event this year and the pro cooks couldn’t be with us. I Was surprised how much everyone loved it, I just wanted it to not flop. But the response was great. And the day after turkey and roll sandwiches we had were the best ever. Thanks for the great tips!
So glad I found this channel and video, following this recipe today for the first time. My wife doesn't care for my special rubs on the turkey so butter, oil, salt and pepper it is! Wish me luck and thanks for the great vid.
I tried this Today on my Charcoal Grill, , but I was used Charcoal to one side and also used apple smoking chips every 30 mins. My 17 lbs Turkey got dark skin and just read around 135 after 5 hrs. I smoked it between 250 - 325 Michael
Thanks for a super instruction video. The way you carved that turkey was amazing. I wish I had your knife skills. And your dads pulled turkey! I’m trying that.
We smoked 2 of Todd's turkeys yesterday on our Traeger. Simple & delicious! We love making your recipes! Your ribs & baked beans recipes are the best!! Thank you for sharing.
Great video with simple easy to follow instructions. I smoked my first turkey yesterday, followed the instructions to the letter and had one of the best turkeys I can remember. 15 pound turkey, 275 degrees on an offset Old Country Pecos smoker took 3 hours to hit 165 degrees. I used my digital meat thermometer to check internal temp.
Loved this video and Todd is right, not everyone wants all those other flavors that hid the true flavors of basic but tasty cooking. As for me I like almost everything and if you saw me you would believe me! Roflmbo!
Thank you. This was the best recipe possible. I didn't have kosher salt so I used Himalayan sea salt. For the first time ever at our house the breast meat of the Turkey was moist and flavorful. Even Shedcrazy was impressed with the final result. All the other guests said it was wonderful. I appreciate you taking the time to teach me how to prepare my meal this way. Thank you again.
My wife is very similar to Todd. She bought me a Traeger smoker for Father's days a few years ago, and her biggest regret is that I smoke so much that I forget to simply grill stuff. Sometimes, simple is simply better.
Thank’s for the great guidance on making traditional turkey in the pellet cooker. I made our thanksgiving butterball today using your instructions to the letter and it came out perfect. I made it directly on the grill like you did, and used a 14” wide pizza peel to transfer it from the grill to the cutting board which worked great.
Once again, a simple easy to follow video for great results. I'm going to attempt a smoked turkey for the first time for Thanksgiving (canada) I will do 250 for the first couple hours since I don't have the 275 option and then increase after that. Thank you S!
Cooked this yesterday for the office and it was great! I kicked up the butter by mixing in a little herbs de Provence. Think I’ll also add some pepper to the butter when I do another one for Thursday. Thanks Susie!!!
I'm with Todd 100% - I think people get carried away with all the rubs. I may steal this idea for this year. I may make it with a herb butter though, with some rosemary and/or thyme. Question: Is wet brining required? I don't think the farm I get my birds will have it "pre brined". Great Vid.
I love the quality of the video and the ENERGY lvls she has in everything she does..Todd, you're a lucky man, my friend. Cheers to you both from Panama! I know its a bit early but Merry X-mas =)
Hello. I’m planning to smoke a 20 lb. spatchcock turkey for Thanksgiving. And I was just curious… (1) How long should I let the spatchcock turkey sit at room temperature, after removing it from from the fridge, before adding the turkey to the smoker? I’m going to season the turkey, the day before… Also, (2) based on this size spatchcock turkey, how long do you reckon it might take… just want to make sure I have a large enough window of time for the entire process, i.e. once I take the turkey out of the fridge, smoke it, etc… Thanks in advance for your help! 😎
So strange, I have been watching BBQ channels for years and yours never came up until today! You are such a natural in front of the camera. This turkey method looks fantastic and I plan on trying it for Thanksgiving. I also have a Camp Chef WW which I modified with a PID controller that works much better than the original. New Sub!
Found your channel this past weekend and have been looking at ALL your videos. I love your easy straight forward and simple explanations. I have a stick burner smoker so learning all great things. I have an extra turkey from this Thanksgiving so THIS is what I will be doing soon. keep it up ! !
Want to say thank you! I tried this for the first time for our Thanksgiving this year. My wife said it was the best turkey she has had in years. We live in Germany and couldn't get the almond wood. We used french maple and it turned out a little darker but tasted great! Will definitely try your other recipes. Happy Thanksgiving to you and your wonderful family.
Love a spatchcock bird, instead of butter try it with duck fat and omg it’ll change your life, I’ve even injected duck fat into turkey and chicken and there’s nothing quite like it, thank you for Todd’s amusing input
So.... my Father in Law is bringing us a 25lb Turkey for Christmas. I've never smoked one that big. I was going to do 450 degrees until IT of 165. Any other tips for a bird of this size? I'm using a Recteq 1250 so it will hold the 450 temp perfectly.
Absolutely a very excellent video. Looks so delicious. Goes well with your instructions on how to spatchcock the turkey. I will be trying this, but first with a chicken and then a small turkey since it's just the two of us. Thanks for this and the rest of your videos. Ron
I'm a Todd, I love the simple prep and end result. Stupid question, what's all the greenery you put down before you started slicing? Fresh sage? and did you cut it up and let it mix in ? Thanks, and as aways, great lesson
Hi Susie! This is my first comment here on your video, i absolutely diggin your grill stuff and skills. Really such an inspiration! And that Turkey is so well done looks delicious!
Heya. I normally watch Cooking with Ry, T-Roy, and Malcolm Reed. I really enjoy your channel so far and you are bringing something different to the table. I will be checking your stuff out on the regular. Thank you and keep it up!
I have a Camp Chef grill too. Did you just put the cookie sheet with the foil right on top of the grate that has the slots in it that’s over the fire box?
That will work fine! The best way I've found to do it is if your upper grates are big enough, put the bird there and put the pan on the main grate instead.
The wife would like me to try this on the Yoder. But can you collect enough juices to make gravy. I don't imagine people would want it for the meat but for the potatoes.
Hi… I’m Chomping at the bit, to Spatchcock Smoke a Turkey for Christmas…. My Question: My Box Smoker would work better if I Split the Turkey, & Smoked the 2 Half’s on separate smoking racks….. Would that be Ok??
After 30+ years of grilling excellent turkeys and having never spatchcoced one I tried this today. OMG what a game changer. I used a little of my own rub. The best turkey I've ever eaten by far. Thank You!
I followed this yesterday. I want to let you know that this was the best turkey I have ever made or tasted. My whole family was impressed, and my brother (who is a chef) said it was the best smoked turkey he has ever had.
The only thing I'll adjust for next year- my 14 lb turkey only took 2.5 hours at 275 to hit 165 degrees. I'm not sure how it cooked so fast, but I was able to keep it warm @200 degrees for a while, until folks showed up to eat. Not a huge deal because it still turned out moist and tender, I was just thrown off by how fast it cooked!
Thanks Susie!
Had to try myself, and it came out really juicy , thanks Kenneth
I agree with your husband simple basic season allows the turkey to be the 🌟
I did it!! This is the first time my smoked meat has turned out just like the TH-camr said it would!! Woot! You are great.
Suzi, Todd... we deep fry, P'nut oil 1 bird and spatchcock 1 bird for our 18-30 kids to enjoy!! Love the old school spg and Voil'a done! Cajun the deepfried and spg the silverback!! best of both worlds!! Love your vids!! Happy Happy Merry Merry!!
Thank you for Todd's turkey. This is a recipe I return to again and again. I have a sensitive stomach and not all spices work for me so I love to do a simple turkey with some I herbs mixed in the butter under the skin on my Camp Chef. Will be doing it again for Xmas!
I've been following you on Pinterest for years... I'm glad now to watch you. I have a barrel smoker (my first smoker). Thanks for helping me be a better outdoor cook.
That looks fantastic! I bought two frozen turkeys today at Wegmans and I will try to smoke one next week. A lady in our church had a stroke and my wife said to smoke a turkey for them. Thank you very much!!
Going all-in this year. First time to spatchcock and smoke a whole turkey on my pellet smoker. This recipe is right up my alley, but I may try your rub recipe. Thanks for the video!
So excited to try out Todd’s Turkey tomorrow!! Thanks Susie and crew!
I so agree with Todd. Sometimes the basics in life are the best. For those that like all the other flavors you can make sauces or chutney that can be applied at the table.
Chutney=meat jelly. Change my mind. lol
Totally agree with that man. I rarely put anything but salt,pepper, and butter on mine. I like all things to taste like themselves.
Idk who this woman is, but i love her, i love her so much,
Very married
Great content as usual. I cook for my neighbors. All your receipes are hits.
One mod worth trying - follow Julia Child’s recipe for breaking down the turkey and stuffing the leg quarters with sage, salt and pepper. Awesome on the pellet smoker. Even better with a brining.
Thanks for a straight forward simple Turkey, Todd's my brother from another mother...
Thanks for the new thanksgiving turkey idea. I spatchcock chicken in the oven all the time but didn’t have the guts to do turkey. Smoking it is brilliant.
Sometimes, it is the simple way just like this that is the best. I'm with Todd on this. I do like all the fancy stuff, and my belly agrees. But this is how I am doing our bird this year split and simple on an offset with apple wood.
Great video!
Hi Todd! Thank u for your input.
We made 2 Turkey Breast for thanksgiving using this method and recipe. It was our first go cooking the turkey as it was a smaller event this year and the pro cooks couldn’t be with us. I Was surprised how much everyone loved it, I just wanted it to not flop. But the response was great. And the day after turkey and roll sandwiches we had were the best ever. Thanks for the great tips!
So glad I found this channel and video, following this recipe today for the first time. My wife doesn't care for my special rubs on the turkey so butter, oil, salt and pepper it is! Wish me luck and thanks for the great vid.
Right on! Smoked turkey without any extraneous flavors!
Great video! I think you and your husband are an awesome team on your channel
I tried this Today on my Charcoal Grill, , but I was used Charcoal to one side and also used apple smoking chips every 30 mins. My 17 lbs Turkey got dark skin and just read around 135 after 5 hrs. I smoked it between 250 - 325
Michael
Thanks for a super instruction video. The way you carved that turkey was amazing. I wish I had your knife skills. And your dads pulled turkey! I’m trying that.
What a nice looking bird!! I love simple too so I’d love to join in on this feast!
Todd showed great bravery criticizing his wife’s over seasoning.
Most people over season
Although, he looked kind of scared 😱 😅
It was a setup....
Todd... She is right.. you are wrong.. Turkey is amazingly bland..
Now that smoke will have it ready. Great job grill lady😊
Most delicious looking turkey....Liked the way you presented the thigh meat.....
That turkey looked like it did not suck. You guys are very entertaining, so I just subscribed.
I get tickled at you poor Todd a turkey lol sending a hug love watching yall I love black pepper can't have salt love your family from south Alabama
We smoked 2 of Todd's turkeys yesterday on our Traeger. Simple & delicious! We love making your recipes! Your ribs & baked beans recipes are the best!! Thank you for sharing.
Great video with simple easy to follow instructions. I smoked my first turkey yesterday, followed the instructions to the letter and had one of the best turkeys I can remember. 15 pound turkey, 275 degrees on an offset Old Country Pecos smoker took 3 hours to hit 165 degrees. I used my digital meat thermometer to check internal temp.
Way to nail it!!
Great video.
Almond is great. Grew up in CA central valley with orchards, walnut and almond is all I use. Amazing flavor
My favorite is the dark meat.
Very yummy to my tummy.
Loved this method. It was a crowd favorite.
Loved this video and Todd is right, not everyone wants all those other flavors that hid the true flavors of basic but tasty cooking. As for me I like almost everything and if you saw me you would believe me! Roflmbo!
Thank you. This was the best recipe possible. I didn't have kosher salt so I used Himalayan sea salt. For the first time ever at our house the breast meat of the Turkey was moist and flavorful. Even Shedcrazy was impressed with the final result. All the other guests said it was wonderful. I appreciate you taking the time to teach me how to prepare my meal this way. Thank you again.
My wife is very similar to Todd. She bought me a Traeger smoker for Father's days a few years ago, and her biggest regret is that I smoke so much that I forget to simply grill stuff. Sometimes, simple is simply better.
Thank’s for the great guidance on making traditional turkey in the pellet cooker. I made our thanksgiving butterball today using your instructions to the letter and it came out perfect. I made it directly on the grill like you did, and used a 14” wide pizza peel to transfer it from the grill to the cutting board which worked great.
Todd's turkey taste test!!! Looks awesomely delicious!!!!!
You are awesome! Love you’re personality and you’re cooking is fantastic keep it up.
Once again, a simple easy to follow video for great results. I'm going to attempt a smoked turkey for the first time for Thanksgiving (canada) I will do 250 for the first couple hours since I don't have the 275 option and then increase after that.
Thank you S!
Fahrenheit not Celsius 😅
Todd's way for the win !
Less is more. Going back to basics this year, thanks for sharing! I agree with Todd!
Cooked this yesterday for the office and it was great! I kicked up the butter by mixing in a little herbs de Provence. Think I’ll also add some pepper to the butter when I do another one for Thursday. Thanks Susie!!!
You guys are great. Thanks for sharing
I'm with Todd 100% - I think people get carried away with all the rubs. I may steal this idea for this year. I may make it with a herb butter though, with some rosemary and/or thyme. Question: Is wet brining required? I don't think the farm I get my birds will have it "pre brined". Great Vid.
That butter right under skin that’s gonna tasty 🤙🏽🤙🏽🤙🏽
I love the quality of the video and the ENERGY lvls she has in everything she does..Todd, you're a lucky man, my friend. Cheers to you both from Panama! I know its a bit early but Merry X-mas =)
Yessir Todd! I Love my my Turkey simple and flavorble..
Hello. I’m planning to smoke a 20 lb. spatchcock turkey for Thanksgiving. And I was just curious… (1) How long should I let the spatchcock turkey sit at room temperature, after removing it from from the fridge, before adding the turkey to the smoker? I’m going to season the turkey, the day before… Also, (2) based on this size spatchcock turkey, how long do you reckon it might take… just want to make sure I have a large enough window of time for the entire process, i.e. once I take the turkey out of the fridge, smoke it, etc… Thanks in advance for your help! 😎
So strange, I have been watching BBQ channels for years and yours never came up until today! You are such a natural in front of the camera. This turkey method looks fantastic and I plan on trying it for Thanksgiving. I also have a Camp Chef WW which I modified with a PID controller that works much better than the original. New Sub!
Thank you so much!!
Very very professional...thank you
Found your channel this past weekend and have been looking at ALL your videos. I love your easy straight forward and simple explanations. I have a stick burner smoker so learning all great things. I have an extra turkey from this Thanksgiving so THIS is what I will be doing soon. keep it up ! !
Hey Susie, can I use a drip tray with foil on my pellet gril for cooking the turkey?
Great job Susie and Todd. I'm totally making Todd's turkey this year :-)
Want to say thank you! I tried this for the first time for our Thanksgiving this year. My wife said it was the best turkey she has had in years. We live in Germany and couldn't get the almond wood. We used french maple and it turned out a little darker but tasted great! Will definitely try your other recipes. Happy Thanksgiving to you and your wonderful family.
Happy Thanksgiving to you as well!
Susie I love your videos they are very detailed
Glad you like them! Thank you so much!
Love a spatchcock bird, instead of butter try it with duck fat and omg it’ll change your life, I’ve even injected duck fat into turkey and chicken and there’s nothing quite like it, thank you for Todd’s amusing input
Can you do this with a wild turkey
For sure!
Great demonstration
I love smoked turkey and you made me SOOOO hungry.
I agree with Todd
What did you have the smoke setting at? When you smoke can you let us know the smoke setting when you do your videos? Thanks!
1 do you flip the turkey during the cook at all? 2. Is the skin slightly pink due to smoking it? Asking only because used to it being white
Looks amazingly
I just did my turkey this way. So juicy and smokey. What size is your cutting board? Thanks for the video.
Would you recommend doing and injection with this? If so how long do you do it before cooking?
So.... my Father in Law is bringing us a 25lb Turkey for Christmas. I've never smoked one that big. I was going to do 450 degrees until IT of 165. Any other tips for a bird of this size? I'm using a Recteq 1250 so it will hold the 450 temp perfectly.
Talking about the Turkey Todd!😅😊😂
Absolutely a very excellent video. Looks so delicious. Goes well with your instructions on how to spatchcock the turkey. I will be trying this, but first with a chicken and then a small turkey since it's just the two of us. Thanks for this and the rest of your videos. Ron
I dig that new intro
Great Job on that bird looks fantastic..Spatchcock chicken several times
turkey’ is next..Thanks..
Looks amazing! If my Pit Boss only has 250 & 300 degree settings, which is the better of the two to set it for the cook? 🇨🇦
Either will work fine, but I'd probably go with 300
Way to go Tod.
I'm a Todd, I love the simple prep and end result. Stupid question, what's all the greenery you put down before you started slicing? Fresh sage? and did you cut it up and let it mix in ? Thanks, and as aways, great lesson
Looks delicious!
Hi Susie! This is my first comment here on your video, i absolutely diggin your grill stuff and skills. Really such an inspiration! And that Turkey is so well done looks delicious!
Hey girl, have you used spg to season the turkey! Wondering what the garlic would do?
Oh yeah! That's probably Todd's favorite way to eat turkey. Give it a go and you won't regret it.
Looks delicious - watched you in the BBQ Brawl and you were awesome!
Love this!!
I love that she does not wear gloves while slicing.
Heya. I normally watch Cooking with Ry, T-Roy, and Malcolm Reed. I really enjoy your channel so far and you are bringing something different to the table. I will be checking your stuff out on the regular. Thank you and keep it up!
Thanks so much!
Hi - great video! I'm glad I found it. What would be your timing guess for a 10 lb turkey done your way? Thanks!
Can this be made in an aluminum cooking pan inside the pellet grill?
Wow the way you ripped off the leg effortless!!
Looks great
Where’d you get that awesome carving knife???
Could a turkey breast be spatchcocked? Wanting to smoke in the oven.
I have a Camp Chef grill too. Did you just put the cookie sheet with the foil right on top of the grate that has the slots in it that’s over the fire box?
That will work fine! The best way I've found to do it is if your upper grates are big enough, put the bird there and put the pan on the main grate instead.
I love that cutting board! Do you have a link or the dimensions?
I second that! Link to where you got the block or or dimensions please! Thank you!
Is from Camp Chef, in the description
@@lynnpetre525 thank you!
I can't wait to try this!
nice job
The wife would like me to try this on the Yoder. But can you collect enough juices to make gravy. I don't imagine people would want it for the meat but for the potatoes.
Agree, simple smoky flavors, thanks for showing us this way. Question, what smoke level (1-10) did you use ? TIA
I always use the highest smoke setting!
@@Heygrillhey Go Big, or go home - right !!!
Hi…
I’m Chomping at the bit, to Spatchcock Smoke a Turkey for Christmas….
My Question:
My Box Smoker would work better if I Split the Turkey, & Smoked the 2 Half’s on separate smoking racks….. Would that be Ok??
That will work fine!
Great recipe...what was your smoke setting for the Camp Chef?
I love this video! I'm going to try this on my Smoker fosho!
Would your turkey kit work with a spatchcocked turkey?
Yes!