Let us pause for a moment of calm reflection and marvel at the Chudmaster. I fancy myself an accomplished home cook after 50 years of cooking (I started with my Irish grandma and Irish/Italian mom when I was 6 - do the AARP math). This Chud stuffing with homemade sausage is a Thing of Beauty. I make like with chorizo because I live in Southern Arizona. Great meal.
Thank you for this video! Today, I made this turkey, stuffing, and gravy. It turned out epic! My family is very thankful. Thank you for improving our Thanksgiving experience!
We all pretty much have access to Butterball turkeys, so I actually appreciate that you’re using something other than some high grade, all natural, organic, free range, hormone free, ultra mega expensive turkey. Showing us how to make a “normal” turkey is nothing to apologize for.
That is one incredible dinner! Brad, congratulations on 400,000 subscribers! For the life of me, I don't understand why it's not 4 million+. You have the broadest BBQ channel out there. Congrats also on your equipment and seasonings which have gone international! I wish you continued success.
a few years ago, I did a turducken just like this. Brined deboned turkey base layer, traditional sausage stuffing, then a deboned brined duck on that, with an andouille cornbread stuffing, then a deboned brined chicken, with traditional stuffing (very little) and all rolled up. Damn thing took close to 7 hours to cook!
I did it myself decades back from the OLD Paul Prudohmme Family cookbook recipe. I think this inspired me to try again...BUT this time to do it in the offset smoker!!! ;)
The Chud's Poultry rub is really nice with Thanksgiving flavors. It has the standard poultry seasonings, but I like the brightness that the lemon and ginger bring. Good stuff.
Love the idea of reducing the stock for extra gravy flavor. I made a smoked Turkey stock yesterday for various uses. I will reduce some tomorrow for the gravy.
Have two of these turkeys on the smoker this Thanksgiving, coming together nicely. Stock is dialed in and ready for some top notch gravy. Cheers to the idea and guide!
Definitely on Team Cranberry Sauce here. Ever since yout thanksgiving video a couple of years ago I've made my own cranberry sauce for our Christmas Turkey. Very hard to find cranberries here in South Australia, but well worth the effort to source the cranberries and make your own. So good!
Yup, another Chud home run! Thanks, now i am hungry for stuffed turkey. Just came off a 13lb foil boat brisket over the weekend, may have to wait a day or so before commencing on another smoke Thanks!
Absolutely team cranberry sauce. More of a jellied crannberry kinda guy myself. Every year for thanksgiving i buy 2 cases of jellied cranberry the day after Halloween. I actually by the entire thanksgiving dinner for two families on the same day. I cook thanksgiving dinner for my family and for my wife’s family separately. Not sure why we do it separately but it just works best for us so why change what works right.
I’ve done this before (pre smoker) and have been considering trying again. Brad’s advice to start with a chicken is “sage” as it is harder and if you can de-bone a chicken, the turkey will be a piece of cake. My next challenge is those rolls. If I can get those nailed down, I will be doing this meal for Thanksgiving ‘25. Thanks for the inspiration.
Very interesting cook! Similar to a turkey I did back in the mid 1980's. Deboned a turkey, a chicken, and a Cornish game hen. A layer of stuffing in between each with the chicken and the hen inside the turkey. Made for three layers of meet and three of stuffing. Nice work! I may have to revisit the concept.
Yet again Brad you have outdone your self. Im using alot of your recipes and the family are loving. Your making me look like a king. From the UK gutted i missed you while you was over!
These are always my favorite videos to watch. Thanksgiving is my favorite holiday and Brad always makes cooking look so simple. I will be watching this video for the next 2 weeks! Thanks for an amazing video!
Growing up box stuffing was always used and I never liked it but everything you made looks so good. I would definitely try and probably like your homemade stuffing. Everything looks so good
Having deboned a few turkeys, can say that your method is the least confusing and especially awesome that you finish with the legs all nicely layed out as de-tendoning them is the most work of the entire process.
Awesome stuff, man. Really appreciate this one. I’ve seen some butchers do it from the breast side but I had a much harder time following that for whatever reason. Looks beautiful. Can’t wait to smoke it
i've done this a couple of times, it definitely impresses the crowd when you bring it to the party. i did a bacon wrapped version on this. good job chud
I have made this a couple times now over the years. I believe it was originally one of Chef John’s recipes; years ago at this point. It is definitely not as hard as it looks and it really does come out perfect
My God. The stuffing and gravy is off the charts. I'm cooking this year and plan to do a giblet,neck ,wing stock with drippings and a touch of store bought gravy. Fingers crossed.
So I won't get into all the details but I took your recipe and changed it up a little bit and it turned out great! Had family Thanksgiving meal Saturday evening and everyone was impressed. I was worried it would be dry because the internal temp was over 165° 2 hours before dinner and I kept it warm in a roasting pan with homemade turkey stock and it was still juicy. Infact just had a leftover slab for Sunday lunch that I microwaved and it was still juicy. Thanks for the inspiration on this one. 🦃🇺🇸✌️
Great looking meal. Love cranberry sauce. Especially the next day in a loaded sandwich. The stuffed turkey slab would be perfect in a sando form with a layer of mash and cranberry on both sides. Love the meal. Making it. Thanks.
Bradley, I bet you could se the leftover stuffing, more turkey, more potatoes, and some cranberries to make a sausage. You could use the gravy as the liquid component of the sausage. That could be an epic Thanksgiving in one bite sausage. I may have to try to accomplish it as well. Been making a lot of out of the box sausages since following your channel and being inspired to experiment. Made a great vanilla rosemary chicken sausage.
I have done this once. It is a process. It is cool to slice and eat when it's done. Wouldn't do it as the main turkey meal on Thanksgiving, but it's something to consider for other gatherings like you said.
Duck fat spray is game changer. Just started using it on some of my last cooks to get a good reverse sear and it worked great. Plus I can buy it at my local Ace Hardware.
Very cool... will not have time for the de-bone turkey this year but definitely going to do a whole chicken soon and practice up for next year. Lot of effort Brad and much appreciated sir!!! Great video man.... Brooke should have been there at the end for the spread. Happy Thanksgiving Brad, Brooke and the entire Chud team.
My recommendation when doing the mashed potatoes since you're boiling them and not roasting them, is to cook them off dry, in a pot to get rid of extra moisture.
Amazing video. I subscribed and gonna check out a bunch more recipes from the channel. This cook came out great and if your gonna try again next year, try seperating the white meat and dark meat so only the white meat makes it into a "turketta" roll and you can cook the dark meat for longer maybe bone in. The dark meat could be its own recipe too if you please.
Amazing video, I’ve done this with chicken and now just need to convince the wife and upset the rest of the family so I can make this next year for my family. Thanks so much for all the info. Have a happy thanksgiving.
Pineapple does inhibit the yeast ,they use it to start sour dough starter to inhibit the bad bacteria and pick the other mold and yeast for sour dough. So yea it slows the rise of regular yeast.
Wow. that looks like a lot of work and i really appreciate it! Reducing the stock is something i will try for the gravy this year for sure! Also really enjoyed the potato peeling :D
I will never have the knowledge, or equipment that you have Bradley, so I will enjoy watching your skills vicariously. I will however, use your knowledge for tips to improve my smoking, and grilling skills.
Last time I did it, I cut in half, flipped it and reversed it. Breast meat touching thigh meat. Help even it out more, and then you got dark and light meat in each slice. It was the best turkey I’ve ever had.
@@ryanrelitz after seasoning the inside I rolled up in plastic wrap and tightened it down in the fridge for a few hours. This let everything get all sticky and shaped (you don’t have to do this). It’s easier to truss when it’s cold. Then I just did rings like Chud, you could also add a lateral truss skipping every other vertical one (weaving). And tie it up. But I didn’t have any issues. There’s a great video by Jacob Burton that I followed.
Sooooooo excited to be on duty for thanksgiving, im making a chicken prior. go navyyyy............ 8 years 8 years ive never had the holiday season off
Take leave next time! That's what I did. Not gonna put my ass on the watchbill during Thanksgiving! It happened once for Christmas and I said "never again on a holiday!"
I'm on team cranberry sauce too, the sweetness and the little acidity provide the best balance between the savoury of the bird and the sides... Try it in a Grilled cheese, you ll be amazed ❤
Mr Chud, I firmly commend you with this cook ! You have put way toooo much work into this cook ? I wish to GOD I was there to EAT IT ! Way to go buddy !
I think I will give this a try. Have done a Turducken once and it was a lot of work. De-boning one bird won't be that bad. Love your videos and the recipe looks fantastic. Now I have a plan for Thanksgiving. Thank you!
My wife keeps asking so I need to know, where did you get your springy whisk set from? Love all the videos and Im still going to ask for your take on Brunswick stew!
One of the best BBQ/Cooking Channels on TH-cam! This dude needs 1 million Subs!
I'm gonna say THE BEST on TH-cam, who else does all that and shows each step, the guy is awesome.
He’s the best. How about the dumb luck of having him as a neighbor. That’s a winning lottery ticket
Let us pause for a moment of calm reflection and marvel at the Chudmaster. I fancy myself an accomplished home cook after 50 years of cooking (I started with my Irish grandma and Irish/Italian mom when I was 6 - do the AARP math). This Chud stuffing with homemade sausage is a Thing of Beauty. I make like with chorizo because I live in Southern Arizona. Great meal.
Give it up to your Italian grandma, cause my Irish Grandma didn’t know how to cook for shizzzzz
Sounds like you should have your own channel
@@chrismaldonado3501 😂😂😂 I can relate my dad’s mother was an amazing cook but my mom’s mom could barely boil water 😂
What does living in south Arizona have to do with eating the worst of all sausages?
Thank you for this video! Today, I made this turkey, stuffing, and gravy. It turned out epic! My family is very thankful. Thank you for improving our Thanksgiving experience!
We all pretty much have access to Butterball turkeys, so I actually appreciate that you’re using something other than some high grade, all natural, organic, free range, hormone free, ultra mega expensive turkey. Showing us how to make a “normal” turkey is nothing to apologize for.
Had me at hormone free 😂😂
Yeah, I'm with you, man. I don't need my turkey to have an advanced degree and a 401(k).
Ok, this has to be one of the greatest thanksgiving cooks ever! Will definitely give this a try sometime… hope it turns out half as good.
you have to love a man who is thoughtful enough to give the official taste tester gravy
That is one incredible dinner! Brad, congratulations on 400,000 subscribers! For the life of me, I don't understand why it's not 4 million+. You have the broadest BBQ channel out there. Congrats also on your equipment and seasonings which have gone international! I wish you continued success.
Thanks a million!
The dicing and chopping montage/time lapses send the best ASMR tingle down my spine. Keep up the great work!
Brother, you always put so much effort into all of your videos. Appreciate you and what you do! Happy Holidays to you and yours.
I can 100% also recommend making Chuds turkey gravy. I now make it each year and everyone loves it and can’t get enough.
a few years ago, I did a turducken just like this. Brined deboned turkey base layer, traditional sausage stuffing, then a deboned brined duck on that, with an andouille cornbread stuffing, then a deboned brined chicken, with traditional stuffing (very little) and all rolled up. Damn thing took close to 7 hours to cook!
I did it myself decades back from the OLD Paul Prudohmme Family cookbook recipe. I think this inspired me to try again...BUT this time to do it in the offset smoker!!!
;)
You sir just outdid yourself. Really appreciate the copious amounts of efforts you out into the movies man (yes I called them movies).
the chopping sequences in this video were EPIC
Watching this channel at 1.5 speed during the chopping scenes is extremely satisfying
Chuds thanksgiving and festive vids are my favourite of the year. Love that it’s 35 mins long too!
Nice work as always... Happy Holidays!
The Chud's Poultry rub is really nice with Thanksgiving flavors. It has the standard poultry seasonings, but I like the brightness that the lemon and ginger bring. Good stuff.
Completely out did yourself on this cook, I salivating, drooling and just in awe, you are the Chudmaster. Nicely done Bradley. Dan’s 👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻🍺
I watch this every year. Thanks Child... I ain't mad at the reupload either
Love the idea of reducing the stock for extra gravy flavor. I made a smoked Turkey stock yesterday for various uses. I will reduce some tomorrow for the gravy.
Have two of these turkeys on the smoker this Thanksgiving, coming together nicely. Stock is dialed in and ready for some top notch gravy. Cheers to the idea and guide!
Dude this is my fav clip of yours to date. You looked so chuffed with that cook. Keep it up 👌🙅🏼♂️
Definitely on Team Cranberry Sauce here. Ever since yout thanksgiving video a couple of years ago I've made my own cranberry sauce for our Christmas Turkey. Very hard to find cranberries here in South Australia, but well worth the effort to source the cranberries and make your own. So good!
I wish I could smash that Like button 100 times. Best cooking channel on TH-cam.
Speed chopping is back! Speediest of all time!
Yup, another Chud home run! Thanks, now i am hungry for stuffed turkey. Just came off a 13lb foil boat brisket over the weekend, may have to wait a day or so before commencing on another smoke Thanks!
Absolutely team cranberry sauce. More of a jellied crannberry kinda guy myself. Every year for thanksgiving i buy 2 cases of jellied cranberry the day after Halloween. I actually by the entire thanksgiving dinner for two families on the same day. I cook thanksgiving dinner for my family and for my wife’s family separately. Not sure why we do it separately but it just works best for us so why change what works right.
I’ve done this before (pre smoker) and have been considering trying again. Brad’s advice to start with a chicken is “sage” as it is harder and if you can de-bone a chicken, the turkey will be a piece of cake. My next challenge is those rolls. If I can get those nailed down, I will be doing this meal for Thanksgiving ‘25. Thanks for the inspiration.
A meal that even David Lynch would be proud of.
Well done sir.
JT
I gotta tip my hat to you for all of the effort with this. Amazing work.
Very interesting cook! Similar to a turkey I did back in the mid 1980's. Deboned a turkey, a chicken, and a Cornish game hen. A layer of stuffing in between each with the chicken and the hen inside the turkey. Made for three layers of meet and three of stuffing. Nice work! I may have to revisit the concept.
Yet again Brad you have outdone your self. Im using alot of your recipes and the family are loving. Your making me look like a king. From the UK gutted i missed you while you was over!
I made one of these 2 years ago and it was a huge success. Even with all the knife work, it's my go to turkey method.
These are always my favorite videos to watch. Thanksgiving is my favorite holiday and Brad always makes cooking look so simple. I will be watching this video for the next 2 weeks! Thanks for an amazing video!
Bravo!!! Most educational, enjoyable recipe of the year!! Hail Chud! 👏🙇🏻♂️
Growing up box stuffing was always used and I never liked it but everything you made looks so good. I would definitely try and probably like your homemade stuffing. Everything looks so good
Having deboned a few turkeys, can say that your method is the least confusing and especially awesome that you finish with the legs all nicely layed out as de-tendoning them is the most work of the entire process.
Awesome stuff, man. Really appreciate this one. I’ve seen some butchers do it from the breast side but I had a much harder time following that for whatever reason. Looks beautiful. Can’t wait to smoke it
i've done this a couple of times, it definitely impresses the crowd when you bring it to the party. i did a bacon wrapped version on this. good job chud
I have made this a couple times now over the years. I believe it was originally one of Chef John’s recipes; years ago at this point. It is definitely not as hard as it looks and it really does come out perfect
Dang that looks amazing! I've made plenty of your recipes but this just went to top of list. Will do this weekend for early Thanksgiving
This was an amazing video to watch. Knocked it out of the park Brad!!
My God. The stuffing and gravy is off the charts. I'm cooking this year and plan to do a giblet,neck ,wing stock with drippings and a touch of store bought gravy. Fingers crossed.
So I won't get into all the details but I took your recipe and changed it up a little bit and it turned out great! Had family Thanksgiving meal Saturday evening and everyone was impressed. I was worried it would be dry because the internal temp was over 165° 2 hours before dinner and I kept it warm in a roasting pan with homemade turkey stock and it was still juicy. Infact just had a leftover slab for Sunday lunch that I microwaved and it was still juicy. Thanks for the inspiration on this one. 🦃🇺🇸✌️
Perfect. All around. And starting with a butterball. Oh
LORD. Cheers
Why don't you boil your potatoes in stock. Will add more flavour to your spuds. Best thing I ever discovered
Great looking meal. Love cranberry sauce. Especially the next day in a loaded sandwich. The stuffed turkey slab would be perfect in a sando form with a layer of mash and cranberry on both sides. Love the meal. Making it. Thanks.
This is art! Amazing 👏🏻👏🏻👏🏻👏🏻
Incredible as always. The deboned turkey laid out flat reminded me of The Substance.
I did the turkey for thanksgiving. It turned out great
I wait all year for your thanksgiving video. I’ll be trying this one. Last 2 years I did smoked, and spatchcocked Chud box.
ChudBox Birds Are Always A Good Call, This Is A Great Change Of Pace!
Bradley, I bet you could se the leftover stuffing, more turkey, more potatoes, and some cranberries to make a sausage. You could use the gravy as the liquid component of the sausage. That could be an epic Thanksgiving in one bite sausage. I may have to try to accomplish it as well. Been making a lot of out of the box sausages since following your channel and being inspired to experiment. Made a great vanilla rosemary chicken sausage.
1:40.
I’m watching this and I’m thinking, “That’s a nice sharp knife.” Right on cue he says the exact same thing.
Big thumbs up!
Wow! What a cook! It all looks awesome! Wonder if the acidic pineapple juice might kill some of the yeast?
Bradley is a STUD. GREAT video thanks!
I have done this once. It is a process. It is cool to slice and eat when it's done. Wouldn't do it as the main turkey meal on Thanksgiving, but it's something to consider for other gatherings like you said.
Duck fat spray is game changer. Just started using it on some of my last cooks to get a good reverse sear and it worked great. Plus I can buy it at my local Ace Hardware.
I think your best cook to date and that is saying something. Well done sir!
Very cool... will not have time for the de-bone turkey this year but definitely going to do a whole chicken soon and practice up for next year. Lot of effort Brad and much appreciated sir!!! Great video man.... Brooke should have been there at the end for the spread. Happy Thanksgiving Brad, Brooke and the entire Chud team.
My recommendation when doing the mashed potatoes since you're boiling them and not roasting them, is to cook them off dry, in a pot to get rid of extra moisture.
Amazing video. I subscribed and gonna check out a bunch more recipes from the channel. This cook came out great and if your gonna try again next year, try seperating the white meat and dark meat so only the white meat makes it into a "turketta" roll and you can cook the dark meat for longer maybe bone in. The dark meat could be its own recipe too if you please.
Amazing video, I’ve done this with chicken and now just need to convince the wife and upset the rest of the family so I can make this next year for my family.
Thanks so much for all the info.
Have a happy thanksgiving.
A perfect full meal in one video, all home made, incredible!
You may have just graduated to my favorite food channel.
This is genius and on another level. While everyone is still figuring out spatchcocking here you are doing this 😂
Pineapple does inhibit the yeast ,they use it to start sour dough starter to inhibit the bad bacteria and pick the other mold and yeast for sour dough. So yea it slows the rise of regular yeast.
Who ever edits your video's put's in real work! Love the choppin!
Congrats on hitting 400 subscribers. Great meal😊
Wow. that looks like a lot of work and i really appreciate it! Reducing the stock is something i will try for the gravy this year for sure! Also really enjoyed the potato peeling :D
ты делаешь невероятные вещи, я у себя на заднем дворе тоже балуюсь грилем, но подобные сочетания это нечто, спасибо за твои сочетания продуктов
Debone a turkey breast... Flawless... Thx for the confidence... 💪💪💪
I will never have the knowledge, or equipment that you have Bradley, so I will enjoy watching your skills vicariously. I will however, use your knowledge for tips to improve my smoking, and grilling skills.
I can’t wait for the thanksgiving video every year!
This makes me so excited for my favorite holiday.... Love your videos and your products!
Last time I did it, I cut in half, flipped it and reversed it. Breast meat touching thigh meat. Help even it out more, and then you got dark and light meat in each slice.
It was the best turkey I’ve ever had.
Love it! Could you describe how you tied it together with the extra cut?
@@ryanrelitz after seasoning the inside I rolled up in plastic wrap and tightened it down in the fridge for a few hours. This let everything get all sticky and shaped (you don’t have to do this). It’s easier to truss when it’s cold.
Then I just did rings like Chud, you could also add a lateral truss skipping every other vertical one (weaving). And tie it up. But I didn’t have any issues. There’s a great video by Jacob Burton that I followed.
That was one of the best 35 minutes of TH-cam.
Congrats on the 400K my dude!
Awesome! I love cranberry sauce and have found homemade is the best. I’ll still eat the canned stuff though lol
Seeing way you deboned bird was a work of art.
Congrats on 400K. Keep it cooking.
Our UK Chud Grills left you guys today !! Can’t wait to get them fired up 🎉
Awesome! Can't wait to see what you think!
Sooooooo excited to be on duty for thanksgiving, im making a chicken prior. go navyyyy............ 8 years 8 years ive never had the holiday season off
Thank you for your service 🇺🇸
Take leave next time! That's what I did. Not gonna put my ass on the watchbill during Thanksgiving! It happened once for Christmas and I said "never again on a holiday!"
Sorry, but it's gonna be the Black Knights taking the "W" again this year.
I just bought two birds and one is definitely getting the boneless treatment after watching this video! Thanks for doing the “hard” work on this one!
Your chop sequences give the internet a reason for being.
You kill it bruh, everything ya do is 100%, how I would, all from scratch, you kill it Bradley Chuds
Bradley, have you ever made a cranberry and turkey sausage? If not, I would love to see your version.
The potato choppin is on another lvl of choppin. Bad ass! Love the boot-snake!
I'm on team cranberry sauce too, the sweetness and the little acidity provide the best balance between the savoury of the bird and the sides...
Try it in a Grilled cheese, you ll be amazed ❤
The drink from the gravy bowl was epic! 🤣
Brad that turkey looks delicious and wonderful. The stock made into grave is awesome. Is that stock pot off of Amazon or somewhere else. Thanks Brook
Mr Chud, I firmly commend you with this cook ! You have put way toooo much work into this cook ? I wish to GOD I was there to EAT IT ! Way to go buddy !
Another Thanksgiving where you outdid yourself Brad! Making Thanksgiving tables more delicious one video at a time 🤙🏻
Ive never subbed a channel after one video but golly jee wiz, this was effing amazing. Someone really needs to get the smellivision invention going!
Grats on 400K!
I think I will give this a try. Have done a Turducken once and it was a lot of work. De-boning one bird won't be that bad.
Love your videos and the recipe looks fantastic. Now I have a plan for Thanksgiving.
Thank you!
OMG that looks stellar!
Awesome cook Brad! - I'm on team Cranberry! - Cheers!
My wife keeps asking so I need to know, where did you get your springy whisk set from? Love all the videos and Im still going to ask for your take on Brunswick stew!
YES! I've been waiting for your Thanksgiving video this year!
That was a whole lotta effort, my hats off to ya