One tip I used and didnt mention....cook breast right side up like in the video...the dark meat can overcook more...by cooking the breast up...the oil kinda just comes over the breast to baste while cooking. Recipes can be found here -- pelletsandpits.com/
I spatchcock ours last year with a Cajun seasoning smoke it through 80% than finished in oven to crisp the skin some. Turneed out great. I'd deep fry, but can't justify the cost of Peanut oil. That sure looked yummy. Spatchcock is the way to go when smoking
You did alright Neal and Amy , we enjoy turkey fixed either way. Never tried doing one both ways on the same bird. Smoked is my preference but the rest of the family likes deep fried. Stay safe and keep up the great recipes. Fred.
I have fried turkeys for years and this translates well to doing a chicken like this... A chicken done like this is outstanding... try it, you'll like it...
Fabulous looking bird. I bought some of the pecan shell pellets and did a chuck roast last week with them, and I agree they do provide good smoke quality.
Ok, I use Tony’s on EVERYTHING; eggs, soups, bbq, smoking, steaks, etc.). When my grandson puts it on his hash browns in the hot skillet, I make him do it outside so we don’t choke to death..😂. I have never seen that much Tony’s used at one time ON ANYTHING! I know it’s a brine, but you still added salt afterwards!!! I shouldn’t question your methods because I absolutely love everything I have ever tried that you’ve made.
So I also plan to wet brine, inject, and smoke my turkey, but my only concern is how to season the exterior before smoking. Won't it be too salty with the salt in the seasoning on top of the salt in the brine? That's why I'm not sure whether to use a seasoning without or with salt
Joetisserie on my Kamado Joe gets the smoke and the crispiness of frying. Try Rotisserie on one of your rigs sometime using the same brining, injection and seasonings.
We ordered and received the traeger brine and pellets kit. 😊😊 Will get our turkey breasts pretty quick…one for dinner and one to refrigerate and slice thin the next day. I love a sandwich using thin sliced beef or turkey, toasted bun, cheese and enough gravy to make it all good. We also like the “Thanksgiving sandwich”. Here’s wishing you and family a wonderful holiday season! Hey, will you be sharing some “leftovers” ideas?
TMG needs to call that burner "The Sidekick". It's about perfect, because for outdoor use, it's perfect for simple sides, or assistance like you used it!
I gotta name for the new side burner - The "WingMan"! Those oven/brine bags are brilliant. OMG - That turkey in Canada would be at least $65. Neal - Wearing Crocks around a deep fryer is probably not safe - 🙂 I think deep frying after smoking is adding an expensive layer of complexity that is not really adding much value to the final product - do one or the other. - Cheers!
The crocks with holes...like mine probably not..But the idea is you can easily and quickly remove your foot incase the oil drops on your foot...in shoes the oil would pool up and do more damage..
100 agree...i actually drained that thing and cleaned it....took 3 days...didn’t just sit there and watch it...but most time i walked by i added more to the cheese cloth....
You mentioned that you paid .88 a pound for your turkey. I assume that means you bought a frozen turkey. I did the exactly the same thing last week for exactly the same price. The label stated, “Basted with approximately 9.5 % of turkey broth, salt, sugar, flavoring “ I don’t recall ever buying a frozen turkey without a similar statement. (I will spare you the details of my four day adventure buying, brining, injecting, and smoking fresh turkeys a few years ago.) Given that a typical frozen turkey comes with over one pound of broth and seasoning, I don’t think an injection is necessary. Indeed, it may be an overkill, especially if the injection has salt, which all commercial injections do. I am also skeptical of brining. The studies have shown that the absorption rate is minimal, so there is really no flavor exchange no matter how many bay leaves you use. Brining obviously keeps the turkey moist, as opposed to leaving it out in the open air. And, that might be justification enough for brining, but there is no flavor enhancing reason for it. I have spent countless hours and large sums cooking our Thanksgiving turkeys. I confess that I now pop a turkey in a Char-Broil Big Easy Oil-Less Turkey Fryer. The family is happy and I know all that time and effort I spent to smoke the perfect artisan turkey was unappreciated by people who could only ask, ‘What time is the game.” And, I am now happy, too. I do sincerely enjoy your informative videos.
Thanks for taking time to write this...I was skeptical to wet bringing....til I was roughly 32 years old...So many people came over one year I agreed to cook 2 whole turkeys...NO social media at all at that time...not even in consideration. One as brined, one was not...the WHOLE family thought the brinded turkey had flavor inside the meat that the seasoned one did not....thats the only reason why we choose and swear by wet brining today...100% confidant in the method...I aslo last year did a head to head comparison with my neighbor...wet brine won again...cheers
Not worth the extra expense or disposal issue to me. We have found a local restaurant that deep fries them for you. A little bit more but not the difference in oil and equipment cost.
Deep frying a turkey is the way to go. Way better than smoking it and it’s not greasy at all. I dont know why more bbq channels don’t do it. And super super easy
One tip I used and didnt mention....cook breast right side up like in the video...the dark meat can overcook more...by cooking the breast up...the oil kinda just comes over the breast to baste while cooking. Recipes can be found here -- pelletsandpits.com/
I spatchcock ours last year with a Cajun seasoning smoke it through 80% than finished in oven to crisp the skin some. Turneed out great. I'd deep fry, but can't justify the cost of Peanut oil. That sure looked yummy. Spatchcock is the way to go when smoking
Yes sir...absolutely agree...great idea..cheers
that looked delicious, i have been thinking on buying a pellet smoker
Enjoying the new pets pits and fryer show
You did alright Neal and Amy , we enjoy turkey fixed either way. Never tried doing one both ways on the same bird. Smoked is my preference but the rest of the family likes deep fried. Stay safe and keep up the great recipes. Fred.
I have fried turkeys for years and this translates well to doing a chicken like this... A chicken done like this is outstanding... try it, you'll like it...
Has to be outstanding. I have fried dozens of turkeys, but never smoked and fried. GBO.
GBO
Fabulous looking bird. I bought some of the pecan shell pellets and did a chuck roast last week with them, and I agree they do provide good smoke quality.
Hey thats awesome...more people how comment like this helps me not sound crazy or a brand hog...just telling the truth...thanks for commenting
Ok, I use Tony’s on EVERYTHING; eggs, soups, bbq, smoking, steaks, etc.). When my grandson puts it on his hash browns in the hot skillet, I make him do it outside so we don’t choke to death..😂. I have never seen that much Tony’s used at one time ON ANYTHING! I know it’s a brine, but you still added salt afterwards!!! I shouldn’t question your methods because I absolutely love everything I have ever tried that you’ve made.
hahaha Just remember....it was the salt free kind...so using salt is a must...
So I also plan to wet brine, inject, and smoke my turkey, but my only concern is how to season the exterior before smoking. Won't it be too salty with the salt in the seasoning on top of the salt in the brine? That's why I'm not sure whether to use a seasoning without or with salt
3:32 I use those for vaping on my Volcano. They work great 😅
Boss, STOP it!!! You're killing us all!!! 😋 😋 Wow 👌 👏 😍
Joetisserie on my Kamado Joe gets the smoke and the crispiness of frying. Try Rotisserie on one of your rigs sometime using the same brining, injection and seasonings.
Looks so great. I think I would just smoke.
I do both but smoke more of them. Definitely brine and inject. Turkey sammiches!
Great video!! Now let's see the same recipe, but smoked the whole way 👍. Then compare! I'd be very interested in the comparison
We have a whole smoked cajun turkey on our website...Amy and I both thought that the older one was better....Pelletsandpits.com
Did I see a TMG Fridge in the background!?!? We need a video!! I have mine ordered. Hopefully will be done in March
I have several so far..hahaha just search em in the search bar
Juicy as can be! I'm fearful of deep frying so not worth the extra expense for me personally, but that sure looked incredible!👍😊
I totally agree!
We ordered and received the traeger brine and pellets kit. 😊😊 Will get our turkey breasts pretty quick…one for dinner and one to refrigerate and slice thin the next day. I love a sandwich using thin sliced beef or turkey, toasted bun, cheese and enough gravy to make it all good. We also like the “Thanksgiving sandwich”. Here’s wishing you and family a wonderful holiday season! Hey, will you be sharing some “leftovers” ideas?
100 agree...Amy loves a leftover turkey sandwich
I see you’re wearing your fireproof safety Crocs 😊
hahahaha
TMG needs to call that burner "The Sidekick". It's about perfect, because for outdoor use, it's perfect for simple sides, or assistance like you used it!
Love the name
Camp Chef beat them to it! That’s the name of their side burner. That TMG side burner is a beast though! I’d love to have one 😀
Fry the turkey in bacon up the have a 3 gallon tub, that’s what I’m going to try this year.
Fire Extinguisher is a must. I bring them camping too
Fantastic idea...thanks for sharing
I gotta name for the new side burner - The "WingMan"!
Those oven/brine bags are brilliant.
OMG - That turkey in Canada would be at least $65.
Neal - Wearing Crocks around a deep fryer is probably not safe - 🙂
I think deep frying after smoking is adding an expensive layer of complexity that is not really adding much value to the final product - do one or the other. - Cheers!
The crocks with holes...like mine probably not..But the idea is you can easily and quickly remove your foot incase the oil drops on your foot...in shoes the oil would pool up and do more damage..
@@PelletsandPits Good point!
Ooo. We are almost to turkey frying fail video day
Great video, trying to
Find the recipe and the link won’t work . Any suggestions? I see the ingredients but not the actual amounts. Thanks
Just fixed the link...here is the smoked version we did last year that was better..pelletsandpits.com/cajun-smoked-turkey/
New burner: “Side Beast”
You are correct that’s a huge added expense. Plus now you have the hassle of despising of all that oil. 🤗. Save me a leg please.
100 agree...i actually drained that thing and cleaned it....took 3 days...didn’t just sit there and watch it...but most time i walked by i added more to the cheese cloth....
Did he deep fry that turkey with the remote thermometer in it?
@@iblaidback1 yes he did..
I occasionally spatchcock a turkey and smoke, always Juicy and Delicious!
We do as well..but thats why we try different methods
Name the burner Anakin, cause you have the high ground and its on fire. 🤣
The Afterburner
heck yeah...
Skip the oil and go straight to lard. Healthier and cheaper.
You mentioned that you paid .88 a pound for your turkey. I assume that means you bought a frozen turkey. I did the exactly the same thing last week for exactly the same price. The label stated, “Basted with approximately 9.5 % of turkey broth, salt, sugar, flavoring “ I don’t recall ever buying a frozen turkey without a similar statement. (I will spare you the details of my four day adventure buying, brining, injecting, and smoking fresh turkeys a few years ago.)
Given that a typical frozen turkey comes with over one pound of broth and seasoning, I don’t think an injection is necessary. Indeed, it may be an overkill, especially if the injection has salt, which all commercial injections do. I am also skeptical of brining. The studies have shown that the absorption rate is minimal, so there is really no flavor exchange no matter how many bay leaves you use. Brining obviously keeps the turkey moist, as opposed to leaving it out in the open air. And, that might be justification enough for brining, but there is no flavor enhancing reason for it.
I have spent countless hours and large sums cooking our Thanksgiving turkeys. I confess that I now pop a turkey in a Char-Broil Big Easy Oil-Less Turkey Fryer. The family is happy and I know all that time and effort I spent to smoke the perfect artisan turkey was unappreciated by people who could only ask, ‘What time is the game.” And, I am now happy, too.
I do sincerely enjoy your informative videos.
Thanks for taking time to write this...I was skeptical to wet bringing....til I was roughly 32 years old...So many people came over one year I agreed to cook 2 whole turkeys...NO social media at all at that time...not even in consideration. One as brined, one was not...the WHOLE family thought the brinded turkey had flavor inside the meat that the seasoned one did not....thats the only reason why we choose and swear by wet brining today...100% confidant in the method...I aslo last year did a head to head comparison with my neighbor...wet brine won again...cheers
Side click
It looks amazing but the frying to me wouldn’t be worth it. I think you should do a Peruvian flavored turkey next time
Holy hell i dont like my inlaws that much giv em a.turkey sanwich n get them the hell out no sleep overs would mess with my turkey desert
hahahahah Super close to mine...everyday close
Thanks for the video. Not for me.old the fashion oven with stuffing, now you're taking!
Do you stuff your bird?
Little hell
Not worth the extra expense or disposal issue to me. We have found a local restaurant that deep fries them for you. A little bit more but not the difference in oil and equipment cost.
Now thats awesome for sure
Deep frying a turkey is the way to go. Way better than smoking it and it’s not greasy at all. I dont know why more bbq channels don’t do it. And super super easy
Personally I actually didn't prefer this over just smoked
@ WOW. Every time I deep fry a turkey for anyone, they prefer deep fried every time. Great video
Bullshit youve bever had a good smoked turkey and we can tell!
@ Please. I’ve done smoked turkeys before and they are good. But deep fried is better
It looks like a
ok....hahaha good or bad