For all those who are talking about the temp you see on the thermapen: that shot was just supposed to show that I was checking temperature. The probe was only about 1/2” deep so it was much hotter than the lowest temp. Probing to the middle of the breast, the temp was 164° when it was removed.
Almost as good as your Waygu hamburger video. I like to pull my turkey at 197F too (usually say: "nailed it" like Raichlan because editing isn't fake) and then let it come up to temp that last 10 or 20 degrees wrapped in towels inside a Styrofoam ice chest (the towels help absorb all those juices and you can wring them out over the potatoes later). Did you also brine it but not include that footage? When you let it rest did you wrap it or just leave it sitting on the counter for 30 minutes?
I started BBQ hobby with my brother in January, we lucky found Jeremy's channel and we have learned the most out of him than all the other channels. Even Jeremy might say that Frankling is a BBQ genius but Mad scientist BBQ is the best channel to learn how to BBQ right. Thanks a lot Jeremy. PS, would have been really cool if Randy had appeared in the hunting trip.
This is honestly one of the best cooking channels on YT. I watch them all now. Learning a lot. He's like Alton Brown. Tells you the why and the science. Love it.
Just did our first smoked turkey ever on our Traeger this year. We followed your instructions to a T. The BEST turkey we've ever had! Wow, very impressed (I'm writing as I'm eating lol). Thank you for the excellent instructions.
I want to thank you for making these videos. I’ve recently picked up this great hobby as a fellow Meat market owner I CANNOT STOP smoking meats every weekend thanks to you brother.
I do mine pretty much the same, but I brine them first. It makes for a really moist bird that cooks a bit faster. And I put a couple of sprigs of rosemary or sage in the cavity.
Your videos have been a inspiration to perfect my skills on a smoker. I started with a 100 offset I made okay food with it but it instilled patience now that I have moved to a higher quality offset I have gained a true passion for cooking with wood. In a pellet world I refuse to conform. People seem to think that having a pellet smoker is some kind of a cheat code but I believe other than being easier to control fire it simply isn’t true. I cringe when I have a conversation with someone about smoking meat and their method consists of a pellet oven. Not because I believe it’s bad food I just don’t think we’re doing the same thing. I guess what I’m saying is the symphony of smoking meat and orchestrating the fire temperature and food creates something that the set and forget method doesn’t compare to.
Pellet grills cook faster because there is convection. I always add smoker tubes for more smoke for the first 2 hours. Love your videos! Thank you for sharing your knowledge.
I smoked two turkeys for Thanksgiving using this method. I used different seasoning, but they still stole the show! My family destroyed them! Great taste, crispy skin! I will say, though, if I had to do it over again, I would take them out a little sooner. I used a pellet smoker, and like you said, they cooked faster. A little faster than I expected that said, everyone loved it! The butter on the breast was a great tip! Thanks!
Just got into the smoking game. Bought my first cheap chargriller off set smoker about a month ago and have used it every weekend since, honing my skills. I found your videos, which have helped me tremendously. Did a brisket last week after your videos gave me the confidence to say "I can do that". It came out, ok. Anyway this is pretty much the video i have been waiting for, in terms of production and editing. Your videos are super educational, but now with the close ups, good lighting, and clearly an upgrade in equipment, it is that much more enjoyable to watch. Thanks, and keep them coming. *cough* tri-tip next
I had to come back to drop some praise. I tried pretty much exactly this for Thanksgiving this year and it came out amazing! The only thing I added was brining overnight. Thank you so much for your great and informative videos!
@@ucfkid67 sorry for the late reply. The breast was right at 161°F. The thighs were at 180°F. The temps do matter. The thighs will naturally cook faster but they have more moisture. So we have to mainly go by the breast. We don't want to undercook the breast so 160°F is the minimum.
I like to brine with herbs in the brine. Turned out great at thanksgiving. Didn’t need injecting and didn’t need herb butter. I would like to try this method as brining is kind of a pain.
Hey Jeremy, not sure if it was mentioned already, but you can french your turkey too with the herb butter before smoking in addition to injecting. Then you still get the herb butter against the meat without burning your herbs while cooking.
Amazed at how fast you get it done. I've done this for years and it takes all night for me most of the time (of course that includes the initial fire building, etc), often times we do a 20lb bird. Your videos have really helped my son and I up our game. Keep up the good work..
I needed that tip when you said cut out the whole Brest first and then cut the other way against the grain. I definitely agree that cutting the old traditional way messes up the integrity of the breast.
Finally got clearance to smoke the turkey this year. I smoke the prime rib every year for Christmas but everyone seems to be against me smoking the turkey. I do make a great one in the oven, but have made some awesome turkey breasts on the smoker as well. Thanks for the video. Will go traditional on my seasoning and brine, just to make sure no one is taken off guard.
I know this is 2 years old but I needed a refresher. Like riding my motorcycle I take a motorcycle safety course every three or four years to get me back in line with good practices. I am not a chipotle fan. I do a herbed brine soaking 1 hour per pound. I like smaller birds about 12 to 14 pounds. I only inject butter and put a stick inside the cavity during the smoking process. I will separate the skin from the breast and put a rosemary butter on one side and a sage butter on the other. I salt and white pepper the outside of the bird after it has been patted dry. I also cook at 220 on an offset smoker. I use hickory or Apple wood. If I use apple the turkey is also stuffed with apple wedges that are coated in cinnamon. The cinnamon has little to no affect to the turkey.
So I just cooked mAYBE the Best Turkey I ever had. Thanks for the recipe. The injection- I added some Apple juice with the butter. First time that there were no / Bone Turkey leftovers. My son-in-law (who never likes turky) sain that next year I should make a bigger Bird Thanks for the recipe Nick in Arizona
Is it weird that every time I see a food creator like this, all I can think about is whether or not there's a family at a set table right off camera, all looking at their phones, and the youngest daughter asking "is Dad almost finished with his video? I'm hungry."
So by now I have seen 1 billion turkey videos in the ps t week. That in mind you did not bore me. I loved how you kept it simple in a way that I may actually be able to replicate.
I just watched Malcolm reed do his turkey vid. And as a fan of both of y’all. I have to say you give so much more detail that a real smokers wants to know. And I thank you for that sir!
Jeremy, just watched your Thanksgiving turkey video (2020) again, and you do a fantastic job articulating the finer points to get the desired bbq results. I will follow your techniques for our 2021 bird! All the very best to you, Sir!!
I love your videos. I get awesome ribs because of your teachings and my love for bbq and now smoking. I love to bbq and smoke...going to smoke a Turkey this Thanksgiving...
If you have an infra red fryer one of the best turkey's I've ever smoked (and the only way I've cooked them since) was smoked for about 4 hours at 225 and then finished off in the fryer for about 45 mins (14-16lbs usually) absolutely bomb turkey. Super juicy.
Going to smoke a turkey this weekend. Very informative and concise. Learned some new techniques. Had a sale turkey from the holidays and decided to do Thanksgiving in May.
Always love you videos because they’re well thought out. Lots of good information that’s simple to follow. I would appreciate a little more detail on how to make the herb butter you poured on at the last. What a great hack(trick)! I could use the details because that’s what I’m doing next turkey! I don’t want to mess the finishing touch up.
I think your videos are the best but I sure would like to see you remake this one with as much detail as your others. Size of turkey, when you say how to inject, ratio of injection, is it clarified butter? Timing is such a big issue with thanksgiving turkeys be great to get a little more information on that.
First time turkey smoker here. Have smoked several briskets and pork loins but am concerned as I'm currently unthawing in water (still in package) a 13 pound whole turkey. My plan is to unthaw it tonight and put it back in fridge and then toss some dry rub on the turkey (after patting dry) and tossing garlic butter, thyme, and cilantro in the cavity. I've never injected or brined anything as brisket/pork is great without it, but wondering if no brine/injection will be a death sentence. I would think as long as it's well thawed and dry and cooked to temp, it should be fine.
Hey Jeremy, love the videos I’ve followed this recipe before and it came out perfect but now I’m trying to do it with a bigger turkey, how long long do you think a 22lb turkey would take? What do you recommend thanks in advance.
Two questions. 1) if using a vertical barrel smoker, would you put it breast side down to make it cook more evenly? 2) could you mix the herbs into the butter and inject them into the meat before cooking?
I smoked a turkey last year, and I ended up spatchcocking the carcass before I smoked it. It seemed to allow the turkey to cook a little faster and more evenly than just leaving it whole.
I smoke with fresh herbs from my garden all the time. The secret is to add the herbs to the finishing basting butter then the herbs won't burn still look green and taste great.
Any thoughts on brining vs injecting the turkey? I don't have the equipment to inject it, but I'm thinking of following Aaron Franklin's turkey video, in which he does a salt/sugar overnight brine (Alton Brown does it too, though he doesn't smoke it)
Just a question.. not saying either is right or wrong. But just came from Aaron Franklin turkey vid and he mentioned that the breast needs to be a way from the fire cuz they cook quicker. Your set up is the opposite. Maybe doesn’t really make a difference either way? Just want to make sure I get it right ! Thanks for the vid
I really like how he tells us to adjust temperature lower on the smaller grills. Too many Tubers want us to smoke at high temp. It kills me. Smoking has to be low temp...
I did the same came out perfect thanks! Oh i switched the salt with seasoning salt for the run and added some Newmans garlic/parmigian dressing for the injection was kiler
It was great seeing u and guga hook up and smoke tha t half cow and the pig…. I smoked 4 turkeys on my yoder 1500 they all came out excellent. let alone it was my very 1st time smoking turkey times 4. 2 I sold the other 2 I’d cooked for my family and some 1 else
I was looking through the links, but the 2 boning knives that are linked, aren’t the one you’re using at the end. Would you mind letting me know what that one is? Great looking piece of cutlery. Thanks. Happy Thanksgiving!
It looks like a Zwilling Henckels boning/filet knife. I will say that I've had a Shun Premier boning knife for a few years and absolutely love it. Scary sharp!
So to recap, and looking through the comments. Two hours at 200-225 depending on how big the smoker, then another 2 hours at 325 to crisp the skin. One commenter recommended apple wood, but only oak and pecan in my local area shops, which would you recommend? Take out when the breast reaches 185-190? Is that what I saw on the thermapen? What's the temp of the leg?
Theory as to why it would take longer on the big offset. Radiant heat. It would take a good long time to get the mass of that smoker up to temp so you are only getting convection heating the bird. Smaller smokers heat up pretty fast so that would also be cooking the bird.
Genius. Mick, you’re right. It’s been a while since my last thermodynamics class, but radiant heat is the obvious answer. Didn’t think about it until you mentioned it. Thanks!
Jeremy, you are my go to. Followed your Brisket recipe with the Wygu Tallow and came out perfect on a Camp Chef pellet smoker! For the turkey how many pounds was the one in the video? Thanks
You have great teaching skills and your bbq skills are obviously phenomenal. Been sharing your videos, lately, with smoking newbies I know. I could watch your videos all day.
I have been doing a spatchcocked turkey on a pellet smoker every year for about three years now and i dont think i will do back. Seems to cook more evenly and the presentation is great. I highly suggest giving it a try!
I had the honor of having a store bought and a wild turkey at the same table one year. Both were cooked by my grandparents who did not do brining or injecting at the time. I was surprised to find out that the wild turkey was better!!! I have always been partial to dark meat and the wild turkey was darker than the store turkey.
Looks really delicious! Too bad I got my family “STUCK!!” On fried turkey years ago. ☹️ will definitely try one for me and my wife though! Thanks!!! Also, Love your channel!!!
Nice video. I also place a stick of butter under the skin (slowly break skin from connective tissue without ripping hole in skin. on top of the breast, one on each side for the entire smoke.Recover with skin. also slices of butter in legs same technique. leaves juicy and skin crispy. Even on chicken I do, lol. Thank you. Love your videos.
Absolutely love your informative style. I'm curious to know if you would consider putting the turkey in a brine and spatchcocking the bird (removing the backbone and flattening the bird). Thinking that since it works for roasting in the oven it could work well in the smoker.
Awesome job man. I must say, ever since y'all relocated to Kentucky the production quality and content has increased quite a bit!!! Y'all must have a new camera too
For all those who are talking about the temp you see on the thermapen: that shot was just supposed to show that I was checking temperature. The probe was only about 1/2” deep so it was much hotter than the lowest temp. Probing to the middle of the breast, the temp was 164° when it was removed.
Hi Jeremy, what type of wood did you use? Would you recommend a chunk of cherry wood mix in to get the deeper patina on the turkey?
@@michaelchenevert3363 Most would recommend apple
Almost as good as your Waygu hamburger video. I like to pull my turkey at 197F too (usually say: "nailed it" like Raichlan because editing isn't fake) and then let it come up to temp that last 10 or 20 degrees wrapped in towels inside a Styrofoam ice chest (the towels help absorb all those juices and you can wring them out over the potatoes later). Did you also brine it but not include that footage? When you let it rest did you wrap it or just leave it sitting on the counter for 30 minutes?
I'll recant my statement.. Nice work, again!
Same method for bone-in breast?
Man, I've watched a lot of turkey vids and this one is the best.
1. Simple clear instruction
2. Pleasing setting/lighting
I started BBQ hobby with my brother in January, we lucky found Jeremy's channel and we have learned the most out of him than all the other channels. Even Jeremy might say that Frankling is a BBQ genius but Mad scientist BBQ is the best channel to learn how to BBQ right. Thanks a lot Jeremy.
PS, would have been really cool if Randy had appeared in the hunting trip.
This is honestly one of the best cooking channels on YT. I watch them all now. Learning a lot. He's like Alton Brown. Tells you the why and the science. Love it.
Just did our first smoked turkey ever on our Traeger this year. We followed your instructions to a T. The BEST turkey we've ever had! Wow, very impressed (I'm writing as I'm eating lol). Thank you for the excellent instructions.
I appreciate the "why" as much as the "how", thank you.
Loved the song "Precious Jesus Hold My Hand" hard to beat good ole Gospel bluegrass
I want to thank you for making these videos. I’ve recently picked up this great hobby as a fellow Meat market owner I CANNOT STOP smoking meats every weekend thanks to you brother.
I do mine pretty much the same, but I brine them first. It makes for a really moist bird that cooks a bit faster. And I put a couple of sprigs of rosemary or sage in the cavity.
So I followed your recipe to the tee, and made the best turkey I’ve ever had. Thank you so much!
Your videos have been a inspiration to perfect my skills on a smoker. I started with a 100 offset I made okay food with it but it instilled patience now that I have moved to a higher quality offset I have gained a true passion for cooking with wood. In a pellet world I refuse to conform. People seem to think that having a pellet smoker is some kind of a cheat code but I believe other than being easier to control fire it simply isn’t true. I cringe when I have a conversation with someone about smoking meat and their method consists of a pellet oven. Not because I believe it’s bad food I just don’t think we’re doing the same thing. I guess what I’m saying is the symphony of smoking meat and orchestrating the fire temperature and food creates something that the set and forget method doesn’t compare to.
Pellet grills cook faster because there is convection. I always add smoker tubes for more smoke for the first 2 hours. Love your videos! Thank you for sharing your knowledge.
I smoked two turkeys for Thanksgiving using this method. I used different seasoning, but they still stole the show! My family destroyed them! Great taste, crispy skin! I will say, though, if I had to do it over again, I would take them out a little sooner. I used a pellet smoker, and like you said, they cooked faster. A little faster than I expected that said, everyone loved it! The butter on the breast was a great tip! Thanks!
Just got into the smoking game. Bought my first cheap chargriller off set smoker about a month ago and have used it every weekend since, honing my skills. I found your videos, which have helped me tremendously. Did a brisket last week after your videos gave me the confidence to say "I can do that". It came out, ok.
Anyway this is pretty much the video i have been waiting for, in terms of production and editing. Your videos are super educational, but now with the close ups, good lighting, and clearly an upgrade in equipment, it is that much more enjoyable to watch. Thanks, and keep them coming. *cough* tri-tip next
I had to come back to drop some praise. I tried pretty much exactly this for Thanksgiving this year and it came out amazing! The only thing I added was brining overnight. Thank you so much for your great and informative videos!
What temps did you pull it? Does it matter what temp for white meat vs dark meat?
@@ucfkid67 sorry for the late reply. The breast was right at 161°F. The thighs were at 180°F. The temps do matter. The thighs will naturally cook faster but they have more moisture. So we have to mainly go by the breast. We don't want to undercook the breast so 160°F is the minimum.
Since you brined it overnight, did you still salt it before putting on the smoker?
I like to brine with herbs in the brine. Turned out great at thanksgiving. Didn’t need injecting and didn’t need herb butter. I would like to try this method as brining is kind of a pain.
Hey Jeremy, not sure if it was mentioned already, but you can french your turkey too with the herb butter before smoking in addition to injecting. Then you still get the herb butter against the meat without burning your herbs while cooking.
Amazed at how fast you get it done. I've done this for years and it takes all night for me most of the time (of course that includes the initial fire building, etc), often times we do a 20lb bird.
Your videos have really helped my son and I up our game. Keep up the good work..
I needed that tip when you said cut out the whole Brest first and then cut the other way against the grain. I definitely agree that cutting the old traditional way messes up the integrity of the breast.
Here we go again. One year later and good to review for 2021 Thanksgiving.
I love that you cut the chit chat and stay on message. When I’m trying to catch every detail the other is a distraction. Good job!
Thanks! I'm smoking the first turkey 🦃 for Thanksgiving.
Finally got clearance to smoke the turkey this year. I smoke the prime rib every year for Christmas but everyone seems to be against me smoking the turkey. I do make a great one in the oven, but have made some awesome turkey breasts on the smoker as well. Thanks for the video. Will go traditional on my seasoning and brine, just to make sure no one is taken off guard.
Great video. Would you mind posting the herb butter ingredients and measurements?
I know this is 2 years old but I needed a refresher. Like riding my motorcycle I take a motorcycle safety course every three or four years to get me back in line with good practices.
I am not a chipotle fan. I do a herbed brine soaking 1 hour per pound. I like smaller birds about 12 to 14 pounds. I only inject butter and put a stick inside the cavity during the smoking process. I will separate the skin from the breast and put a rosemary butter on one side and a sage butter on the other. I salt and white pepper the outside of the bird after it has been patted dry. I also cook at 220 on an offset smoker. I use hickory or Apple wood. If I use apple the turkey is also stuffed with apple wedges that are coated in cinnamon. The cinnamon has little to no affect to the turkey.
I come back to this video every thanksgiving 😂
Holy hell you just helped me refine my approach for the turkey, I’m saving this video for when I start the prep next week 😋
So I just cooked mAYBE the Best Turkey I ever had. Thanks for the recipe.
The injection- I added some Apple juice with the butter.
First time that there were no / Bone Turkey leftovers. My son-in-law (who never likes turky) sain that next year I should make a bigger Bird
Thanks for the recipe
Nick in Arizona
How much apple juice did you add?
Is it weird that every time I see a food creator like this, all I can think about is whether or not there's a family at a set table right off camera, all looking at their phones, and the youngest daughter asking "is Dad almost finished with his video? I'm hungry."
you are the GOAT at bbq vids. No one does it better!! keep doing what you love and thanks for sharing it with us
So by now I have seen 1 billion turkey videos in the ps t week. That in mind you did not bore me. I loved how you kept it simple in a way that I may actually be able to replicate.
Sorry Jeremy I somehow missed your injection mixture. Could you repost?
I just watched Malcolm reed do his turkey vid. And as a fan of both of y’all. I have to say you give so much more detail that a real smokers wants to know. And I thank you for that sir!
One if the few channels that actually uses an offset. Great stuff. Not hating on pellet smokers but you can’t beat an offset
First off, love all your videos. Very informative and great information. Had a question, what was the name of that injector you were using?
Jeremy, just watched your Thanksgiving turkey video (2020) again, and you do a fantastic job articulating the finer points to get the desired bbq results. I will follow your techniques for our 2021 bird! All the very best to you, Sir!!
2023 check in...Thanks Jeremy
I love your videos. I get awesome ribs because of your teachings and my love for bbq and now smoking. I love to bbq and smoke...going to smoke a Turkey this Thanksgiving...
If you have an infra red fryer one of the best turkey's I've ever smoked (and the only way I've cooked them since) was smoked for about 4 hours at 225 and then finished off in the fryer for about 45 mins (14-16lbs usually) absolutely bomb turkey. Super juicy.
I'm in charge of the turkey this year, so thank you for this video. Please keep'em coming.
Going to smoke a turkey this weekend. Very informative and concise. Learned some new techniques. Had a sale turkey from the holidays and decided to do Thanksgiving in May.
Always love you videos because they’re well thought out. Lots of good information that’s simple to follow. I would appreciate a little more detail on how to make the herb butter you poured on at the last. What a great hack(trick)! I could use the details because that’s what I’m doing next turkey! I don’t want to mess the finishing touch up.
Once again amazing video! Thank you for all the tips and explanations.. question.. what brand knives do you use? They look amazing.
I think your videos are the best but I sure would like to see you remake this one with as much detail as your others. Size of turkey, when you say how to inject, ratio of injection, is it clarified butter? Timing is such a big issue with thanksgiving turkeys be great to get a little more information on that.
First time turkey smoker here. Have smoked several briskets and pork loins but am concerned as I'm currently unthawing in water (still in package) a 13 pound whole turkey. My plan is to unthaw it tonight and put it back in fridge and then toss some dry rub on the turkey (after patting dry) and tossing garlic butter, thyme, and cilantro in the cavity. I've never injected or brined anything as brisket/pork is great without it, but wondering if no brine/injection will be a death sentence. I would think as long as it's well thawed and dry and cooked to temp, it should be fine.
Thanks Jeremy! Never cooked a turkey before, but all my family said it was literally the best turkey they've ever had!
Hey Jeremy, did you use salted or unsalted butter?
my guess would be unsalted beings he coats the skin in salt/pepper.
I appreciate your passion for making real food pal keep up the good work
From 7:25 and 15 seconds after I just had to pause the video and back out so I could drop a like then go back to enjoying this wonderful footage.
Awesome video! Thank you so much! Smoking one for the first time for my family this year
Hey Jeremy, love the videos I’ve followed this recipe before and it came out perfect but now I’m trying to do it with a bigger turkey, how long long do you think a 22lb turkey would take? What do you recommend thanks in advance.
Thank you again great job will be cooking on my big 30yr old cooker this thanksgiving
Great video - where'd you get that for $3.49?
offseason lol
Hey Jethro,,,,, I've done my T-Key,,,,,, today from 5:00 am until 12:30pm, worked GREAT!!!!!!!!!!!!!!!!
I'm trying your recipe the first Saturday in November, on my pellet smoker, Thank you.
Two questions.
1) if using a vertical barrel smoker, would you put it breast side down to make it cook more evenly?
2) could you mix the herbs into the butter and inject them into the meat before cooking?
I smoked a turkey last year, and I ended up spatchcocking the carcass before I smoked it. It seemed to allow the turkey to cook a little faster and more evenly than just leaving it whole.
Great video, good info, will be trying one tomorrow on the pellet smoker. Thank you
I smoke with fresh herbs from my garden all the time. The secret is to add the herbs to the finishing basting butter then the herbs won't burn still look green and taste great.
I love all your content brother. Your cooks are so simple with the salt and pepper and look amazing! I’ve learned a ton from your page!
Any thoughts on brining vs injecting the turkey? I don't have the equipment to inject it, but I'm thinking of following Aaron Franklin's turkey video, in which he does a salt/sugar overnight brine (Alton Brown does it too, though he doesn't smoke it)
Congratulations on a successful cook. Thanks for explaining things well.
Just a question.. not saying either is right or wrong. But just came from Aaron Franklin turkey vid and he mentioned that the breast needs to be a way from the fire cuz they cook quicker. Your set up is the opposite. Maybe doesn’t really make a difference either way? Just want to make sure I get it right ! Thanks for the vid
I was wondering the same thing.
Your video quality has gotten 1million times better bro!
Agreed, his video quality was alway decent but these latest videos are top notch!!
I really like how he tells us to adjust temperature lower on the smaller grills. Too many Tubers want us to smoke at high temp. It kills me. Smoking has to be low temp...
Any updates for this year? I'm super excited to smoke one this year.
Third year in a row coming back for this video
I did the same came out perfect thanks! Oh i switched the salt with seasoning salt for the run and added some Newmans garlic/parmigian dressing for the injection was kiler
What herbs did you use to chop for the butter?
Can you do a thanksgiving ham please!
Love this video... do you recommend a brine as well? Or just injecting? Thanks!
It was great seeing u and guga hook up and smoke tha t half cow and the pig…. I smoked 4 turkeys on my yoder 1500 they all came out excellent. let alone it was my very 1st time smoking turkey times 4. 2 I sold the other 2 I’d cooked for my family and some 1 else
Thanks a lot Jeremy
Trying to keep 225 on my OK Joe is tough so it cooking a little hot
Hope it comes out
I was looking through the links, but the 2 boning knives that are linked, aren’t the one you’re using at the end. Would you mind letting me know what that one is? Great looking piece of cutlery. Thanks. Happy Thanksgiving!
It looks like a Zwilling Henckels boning/filet knife. I will say that I've had a Shun Premier boning knife for a few years and absolutely love it. Scary sharp!
Thanks for all you do. Tried this and it was the best turkey I've ever had.
So to recap, and looking through the comments. Two hours at 200-225 depending on how big the smoker, then another 2 hours at 325 to crisp the skin. One commenter recommended apple wood, but only oak and pecan in my local area shops, which would you recommend? Take out when the breast reaches 185-190? Is that what I saw on the thermapen? What's the temp of the leg?
Cannot wait to attempt this on my Reverse flow I built! Thanks for all your tips!
Loved the video. What would are you running.
Theory as to why it would take longer on the big offset. Radiant heat. It would take a good long time to get the mass of that smoker up to temp so you are only getting convection heating the bird. Smaller smokers heat up pretty fast so that would also be cooking the bird.
Genius. Mick, you’re right. It’s been a while since my last thermodynamics class, but radiant heat is the obvious answer. Didn’t think about it until you mentioned it. Thanks!
Love your channel. Hope you have a great turkey day. Any tips for us campers that have to go the trashcan/ bullet smoker rout?
Enjoyed the video- Tip: Spatchcock that turkey first and you will increase smoke penetration as well as reduce cook time
Love that Bonavita in the background. High quality drip brewer for a high quality content maker. Not surprised 🙌
I own one of the aprons and I love it. Well worth the money, saves shirts, and is comfortable to wear.
Can you share what herbs you added to the butter you spooned on at the end?
great vid... how do you feel about brining turkeys before smoking them?
Jeremy, you are my go to. Followed your Brisket recipe with the Wygu Tallow and came out perfect on a Camp Chef pellet smoker! For the turkey how many pounds was the one in the video? Thanks
Great method. I use rubs always but will give this way a try. My 22" Weber takes around 3 hours so you're def right about smaller smokers.
You have great teaching skills and your bbq skills are obviously phenomenal. Been sharing your videos, lately, with smoking newbies I know. I could watch your videos all day.
Awesome job, brother 👏
Can't wait to cook my, thank you !
Scott from Kentucky!
Nice haiku!
Cooking is an art. You, sir, are an artiste!
What are your thoughts on using this method with a spatchcocked Turkey?
I’m spatchcocking mine and dry brining it this year. Wish me luck
I have been doing a spatchcocked turkey on a pellet smoker every year for about three years now and i dont think i will do back. Seems to cook more evenly and the presentation is great. I highly suggest giving it a try!
Best Smoked Turkey I ever cooked!!!
Thank you so much Jeremy you are the goat!!!
Hey Jeremy, have you smoked a wild turkey before? Wondering if there would be any difference in the taste between them.
I had the honor of having a store bought and a wild turkey at the same table one year. Both were cooked by my grandparents who did not do brining or injecting at the time. I was surprised to find out that the wild turkey was better!!! I have always been partial to dark meat and the wild turkey was darker than the store turkey.
Looks really delicious! Too bad I got my family “STUCK!!” On fried turkey years ago. ☹️ will definitely try one for me and my wife though! Thanks!!! Also, Love your channel!!!
Trying this next week. Thanks for the video.
I stuff it with veggies, herbs and seasoning. Lay some bacon slices over it. Then hang it in the Pit Barrel Cooker. Best turkey ever.
Nice video. I also place a stick of butter under the skin (slowly break skin from connective tissue without ripping hole in skin. on top of the breast, one on each side for the entire smoke.Recover with skin. also slices of butter in legs same technique. leaves juicy and skin crispy.
Even on chicken I do, lol. Thank you. Love your videos.
Great video and info. What kind of wood did you smoke with? I'm going to use my pellet smoker.
Absolutely love your informative style. I'm curious to know if you would consider putting the turkey in a brine and spatchcocking the bird (removing the backbone and flattening the bird). Thinking that since it works for roasting in the oven it could work well in the smoker.
thanks, just what i needed to know!!! Appreciate your show!
Thanks Jeremy,
Looks yummy. Great video, as always.
Why didn't you spatchcock it?
What kind of wood did you use for the turkey?
A vid on knives from your scientific approach would be well worth it
Awesome job man. I must say, ever since y'all relocated to Kentucky the production quality and content has increased quite a bit!!! Y'all must have a new camera too
No fucking way ?! Where in Ky?