First bird I ever smoked was after watching Malcom do a dry brine. It was the best bird I’ve done and I’ve done it the past 3 years and can’t wait to do it this year. Thank you Malcom and team!
Some fantastic tips and ideas in this, thank yall again for another great video. My families favorite is still the smoked then fried turkey. Brining it and injecting it was also a game changer. My family used to just have turkey since thats what you do for Thanksgiving but was never anyones favorite dish. Now though, everyone looks forward to the turkey
Good evening, my question is I’m cooking a 20 pound Turkey on my pellet grill, what temp and how long? Going with the classic Norman Rockwell and brining! Thank you!
Question. Wife bought a pre brined turkey. I bought your turkey brine seasoning and bag kit. My question is can I just brine it again or is that going to make a salt lick?
I am planning to smoke two 12-lb turkeys in a vertical smoke hollow propane smoker. Typically you guys say it takes about 3.5 hours for a 12-lb bird. Do I need to add smoking time for 2 birds?
Couldn’t make it here live. Been smoking turkey on offset last few years. Last couple years I have dry brined and left open in fridge for 24 hrs to try to get that perfect skin. I also started cooking them on the hotter side (around 350). I get beautiful golden brown skin but it’s leathery. Any ideas? Thanks for all you share with us Malcom!
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Malcom, you have made me smile through the whole podcast! Happy Thanksgiving! 😊
First bird I ever smoked was after watching Malcom do a dry brine. It was the best bird I’ve done and I’ve done it the past 3 years and can’t wait to do it this year. Thank you Malcom and team!
Some fantastic tips and ideas in this, thank yall again for another great video. My families favorite is still the smoked then fried turkey. Brining it and injecting it was also a game changer. My family used to just have turkey since thats what you do for Thanksgiving but was never anyones favorite dish. Now though, everyone looks forward to the turkey
And dont forget! When deep frying your bird, turn the burner off before dropping the bird in!
@34:00 divide the bird in half. Recently did a 20 lb and it came out perfect at 350 deg.
OMG, I have gained a few pounds just listening to you Malcolm!
Good evening, my question is I’m cooking a 20 pound Turkey on my pellet grill, what temp and how long?
Going with the classic Norman Rockwell and brining!
Thank you!
lol I agree it’s dressing
cran sauce sounds lit from scratch..
It’s not hard
I actually prefer the wings!
Question. Wife bought a pre brined turkey. I bought your turkey brine seasoning and bag kit. My question is can I just brine it again or is that going to make a salt lick?
I don’t know if this is appropriate on this feed, but do you have a good blade recommendation for spatchcocking?
I am planning to smoke two 12-lb turkeys in a vertical smoke hollow propane smoker. Typically you guys say it takes about 3.5 hours for a 12-lb bird. Do I need to add smoking time for 2 birds?
What temp on pellet grill for 14lb bird and 12lb ham? Thanks!
Couldn’t make it here live. Been smoking turkey on offset last few years. Last couple years I have dry brined and left open in fridge for 24 hrs to try to get that perfect skin. I also started cooking them on the hotter side (around 350). I get beautiful golden brown skin but it’s leathery. Any ideas? Thanks for all you share with us Malcom!
Your audio is not working , can barely hear ya.
You look unwell.