Awesome video and instruction. I cooked 2 birds on my relatively new YS640 today and really appreciate the detailed spatchcock prep and cooking instructions. The meal turned out awesome. Thank You.
Morning Dewayne! It's great to hear that the turkey turned out great, and glad to have you cooking on a YS640, that'll provides you many memorable meals for decades to come. Thanks for being part of our community and enjoy the Holidays.
You make that extra trimming look so easy! I’m going to give that a try this year. My turkey tasted great last year, but I want to make carving easier. Thanks for the great work, Chef Tom!
One thing I've noticed from BBQ recipes is that the cooks tend to build up a tolerance for the spices. Most BBQ recipes I've seen turn out WAY too salty to my family. I love the cook process, but I agree with you: have to tone down the rub a lot to not over season it, especially if brined ahead of time.
Made 2 birds following this video for Thanksgiving and got all the love from the family. "Best turkey we've had" is what I heard on multiple occasions. As Russ Hanneman might say, "This bird f*cks". Cheers Chef Tom, thank you for this video.
I'm using so many of his recipe's for my thanksgiving dinner cooking like 4 turkeys ordered 4 briners buckers and lots of the spices and turkey bath is awesome
Viewing this on Nov. 21 2022. This is thee most glorious video of how to cook a turkey and I am so appreciative to have this show on my feed. Thank you 🙏🏾
I’ve been spatchcocking,brining and pellet grilling my turkey three years in a row thanks to you guys, that brine that y’all sell is absolute money and the best turkeys I’ve cooked 👊🏻
HOLY FK! THANK YOU SO MUCH! I used your video and a couple other references to create my first turkey ever! This was perfect! Tastes amazing! Juicy! The juice actually spilled down my counter, so I have a bunch of cleaning to do! I've always avoided turkey for thanksgiving because I'm single and don't want to spend a ton of time. Between your video and a couple others, I'll be doing turkey for Thanksgiving as long as I can cook! (Thanksgiving 2022)
Looking forward to using my new flavor kit for this recipe! My only concern is our family get-together is a little over an hour away. Should I wrap it and transport in cambro then carve it once there? May need to crisp up skin again (sans meat) in oven once there.
@@allthingsbbq Perfect shipping, I just received the Turkey bundle today, thanks a million. Happy Thanksgiving to you and your great company, and wife.
I used this recipe for thanksgiving last year (22) and it was hands down the best item on the menu. This year I'm using the same recipe but doing just the turkey legs. Most videos I've watched take their legs straight from the brine, to season, to smoker. I was going to follow this recipe just as completed here. Would it hurt or improve the legs to let them dry out in the fridge after brining?
I will charcard the meat prior to brining and then pour boiling water over the skin right before seasoning and smoking, it helps the skin get crispier.
@@allthingsbbq Thanks, I finally figured that out. But I got another question. If the only turkey I can find is enhanced, should I make any adjustments to the brine ?
With the cooler temps outside, is there any reason that I should not cold smoke the turkey with a smoke tube before cooking at roasting temps? I’d just like to punch up the smoke a bit. I’d love to hear your thoughts! Thanks for all of your tremendous videos!
Hey chef Tom, I wanted to ask you about the color of the dark meat after smoking. Last year I spatchcocked my turkey and it temped at 180 in the thigh but it looked red, like under cooked. I use the thermapen one and I checked it in boiling water and it was within 1.5 degrees. Does smoking cause this to happen?
@@JVitoux89 really, I didn’t know what to tell my guests that day. Nobody wanted to eat it and I’m relatively new to smoking so I was puzzled as to why it was like that. I did use a good amount of pecan. Thanks for sharing this info.
Same thing happened to me last year, was carving the turkey and the dark meat looked pink. I was horrified. That I did not get it done. Glad you asked this question.
It's a smoke ring just like you get with pork because of the CO, the other thing is that frozen poultry gets pink around the bone when it is cooked because the freezing makes the bones "leak." The first will be on the outside, the other is next to the bone. You can tell if poultry is fresh or frozen this way, it looks different than pink from undercooking.
If I were to do 2 turkeys each about 12-15lbs.. should i put one on the top and the other on the bottom? Should I switch them halfway through? First time I am cooking for so many people I need to get another turkey. I am not sure I can cram them both onto the top of my 640.
Same question. I have to cook multiple turkeys. Temps on the bottom rack are different than the upper so the cook time may be different and the skin won’t brown the same either. Thoughts on cooking one and wrapping/resting while cooking the other? Would likely lose the crispness of the skin…
When cooking two turkeys, place one centered on top and bottom, the main cooking surface will be approximately 25-degrees hotter than the top. In order to finish the turkeys at near the same time, watch your internal temps and switch them, as mentioned above about halfway through the cook. Thanks for the great question!
Sad I watched this right after Canadian thanksgiving! How salty does seasoning above and below the skin make it? Is that Ranchero a low sodium rub? I haven’t seen it much in Canada.
Ranchero starts w/ garlic, salt, black pepper, a hint of cinnamon, rosemary, parsley, oregano, red pepper, dill and more ... herby/savory w/ a touch of citrus. Seasoning under the skin allows the flavors to be imparted into the meat. In our experience, this is a game changer. we have opened shipping into Canada, so you can purchase at atbbq.com. Thanks for watching.
I never cook whole turkeys or chickens anymore, always spatchcocked, even if I cook them in the oven and not the Yoder. It's SO much faster and having to debone a turkey before putting it away after everyone is finished is MUCH easier if it's spatchcocked!
@@spf-92.5 You just spent an hour making mashed potatoes, and you're gonna ruin it by putting gravy on it? Gravy on Stuffing? Blasphemy! *made me laugh thinking of dude explaining how much effort this took is why there is no gravy on the table*
Use the trimmings from the turkey plus some wings, you can buy turkey wings and they make a pretty good stock but I'm using the better than bouillon turkey base this year for gravy. We'll see how it goes I guess.
Using the Sweetwater product, put the breast in the brine in the evening and pull it the next morning, place on a baking sheet and put it back in the refrigerator to allow the skin to dry. Have a great Thanksgiving!
The turkey did have solution in it. The Sweetwater Spice Classic Holiday isn't salt forward, so it won't make the turkey overly salty. This is our most popular brine. Thanks for watching.
I'm still confused on how many bottles of the brine you used. If only smoking one turkey, should I use one bottle of brine per gallon of water ? Instructions on the bottle say one bottle per gallon. But it looks like Chef Tom doubled up with two bottles per one gallon for one turkey ?
@@allthingsbbq Thanks, I finally figured it out. Chef Tom uses one bottle with water and the other bottle with the cider, duh, it took me too long. But I got it now 🤔
Yes, jut over 2-hours @ 325. This bird was just under 14#'s, with all of the excess removed, this laid out flat and had air flow all around it. That speeds the cooking time. Be sure to use a good temperature monitoring system to monitor your cook. Great question and thanks for watching.
The answer is absolutely. Cooking individual pieces will speed the cook time, be sure to monitor the breast and quarter temperatures independently. Thanks for watching.
Even better: dry brine for 2-3 days, then roast it upside-down. If the breast isn't a nice browned look, simply broil for a few minutes until browned to your liking. This process exposes the dark meat to the main heat while somewhat protecting the breast meat so it cooks at a slightly lower rate, which is what you want, in order to prevent drying out the white meat. Best results ever!!
We can see that. We generally, lean on the spatchcock method for preparation and cooking. We felt like the flavors used in this recipe are reminiscent of grandma's house. Thanks for the comment and have a great Thanksgiving.
So... did any turkey flavor come through, or did it just taste like hot, spiced apple cider? Sure were enough ingredients there to mask any poultry flavor. Too much.
Spatchcocking is the way to go. I've been doing it for the last few years and the results are amazing
Awesome video and instruction. I cooked 2 birds on my relatively new YS640 today and really appreciate the detailed spatchcock prep and cooking instructions. The meal turned out awesome. Thank You.
Morning Dewayne! It's great to hear that the turkey turned out great, and glad to have you cooking on a YS640, that'll provides you many memorable meals for decades to come. Thanks for being part of our community and enjoy the Holidays.
You make that extra trimming look so easy! I’m going to give that a try this year. My turkey tasted great last year, but I want to make carving easier. Thanks for the great work, Chef Tom!
I love this seasoning but with how much you applied was it not too salty? I apply much less after a overdoing it a few times. Lesson learned.
One thing I've noticed from BBQ recipes is that the cooks tend to build up a tolerance for the spices. Most BBQ recipes I've seen turn out WAY too salty to my family. I love the cook process, but I agree with you: have to tone down the rub a lot to not over season it, especially if brined ahead of time.
Just got briner bucket yesterday, going to give this a try, thanks for the video
I love those little extra steps you took- removing the extra bones to make carving easier 👏👏👏
Great video Chef thank you for sharing this with me.
You guys are the BEST. Doing this again today!
RIGHT ON MR. TOM...ROCKIN' THE TOM !
oh yeah. did the briner bucket kit a couple years ago. awesome bucket.
Chef Tom as always you rocked it! So easy to carve. I would definitely use the bones for stock.
Made 2 birds following this video for Thanksgiving and got all the love from the family. "Best turkey we've had" is what I heard on multiple occasions. As Russ Hanneman might say, "This bird f*cks". Cheers Chef Tom, thank you for this video.
Thanks for the great feedback! We appreciate you being a part of our community. Happy Holidays!
I'm using so many of his recipe's for my thanksgiving dinner cooking like 4 turkeys ordered 4 briners buckers and lots of the spices and turkey bath is awesome
Viewing this on Nov. 21 2022. This is thee most glorious video of how to cook a turkey and I am so appreciative to have this show on my feed. Thank you 🙏🏾
Using that collapsible tub is just genius
If you don’t t have one, I highly recommend them. I bought all three sizes and it might be my favorite bbq accessory purchase in a long time.
@@BrianMiller1973 What brand is that? I've been searching for a long while and the only one I could find was made by Cuisinart.
That looks good brotha. Nice cook
I’ve been spatchcocking,brining and pellet grilling my turkey three years in a row thanks to you guys, that brine that y’all sell is absolute money and the best turkeys I’ve cooked 👊🏻
I’m trimming the bird now. Busting this out for the family. Thank you and happy Thanksgiving!!!
Happy Thanksgiving!
HOLY FK! THANK YOU SO MUCH!
I used your video and a couple other references to create my first turkey ever! This was perfect! Tastes amazing! Juicy! The juice actually spilled down my counter, so I have a bunch of cleaning to do! I've always avoided turkey for thanksgiving because I'm single and don't want to spend a ton of time. Between your video and a couple others, I'll be doing turkey for Thanksgiving as long as I can cook! (Thanksgiving 2022)
That is awesome. Turkey done right is truly amazing, thank for taking the time to share your results. Stay tuned, lots of great recipes ahead.
Great video as always
Edible art. 😋
That's a great looking turkey. Makin me drool.
Chef Tom! Chef Tom! That will work. Thanks
I love this channel.
Gobble, gobble, gobble good!!
Damn Chef. That bird looks so good. 👌
Looking forward to using my new flavor kit for this recipe! My only concern is our family get-together is a little over an hour away. Should I wrap it and transport in cambro then carve it once there? May need to crisp up skin again (sans meat) in oven once there.
That is a good looking bird, the Ranchero is very good, I bought a 5lb bag.
Beautiful! Thank's for sharing.
Excellent! We'll be doing this for the family this year, Thanksgiving!
Thanks for this great video. I just ordered your brine bucket bundle. Great price
Thank you for the great compliment, we will let Tom and the crew know. You will love the flavor combination. Thanks for watching!
@@allthingsbbq Perfect shipping, I just received the Turkey bundle today, thanks a million. Happy Thanksgiving to you and your great company, and wife.
I used this recipe for thanksgiving last year (22) and it was hands down the best item on the menu. This year I'm using the same recipe but doing just the turkey legs. Most videos I've watched take their legs straight from the brine, to season, to smoker. I was going to follow this recipe just as completed here. Would it hurt or improve the legs to let them dry out in the fridge after brining?
Perfect Job and Spatchcocking is a great possibility to make a turkey 👍👍👍
What is this cutting board he is using? The massive wells along the side must be a game-changer. Can anyone link this cutting board?
Here it is - www.atbbq.com/accessories/cutlery/cutting-boards/jk-adams-walnut-carver-cutting-board.html. Thanks for watching.
Do u a brine mixture of apple juice , rosemary , & thyne wld be great for chicken ??
A-B-S-O-L-U-T-E-L-Y!
Thx chef.. When using the apple 🍎 juice ; is there a particular type ( meaning sum apple 🍎 juice have less sugar while others are just regular )??
I will charcard the meat prior to brining and then pour boiling water over the skin right before seasoning and smoking, it helps the skin get crispier.
Thanks for the insights!
what about the sugar, did that come from the apple cider?
What was that expandable bucket that you seasoned the turkey in.
www.atbbq.com/accessories/tools-and-utensils/injectors-and-marinators/atbbq-prep-tub.html
Would you use one bottle of brine for one turkey ?
One bottle will make 1.125-gallons of brine. As long as you can immerse the bird, you are good. Thanks.
@@allthingsbbq Thanks, I finally figured that out. But I got another question. If the only turkey I can find is enhanced, should I make any adjustments to the brine ?
With the cooler temps outside, is there any reason that I should not cold smoke the turkey with a smoke tube before cooking at roasting temps? I’d just like to punch up the smoke a bit. I’d love to hear your thoughts! Thanks for all of your tremendous videos!
Go for it! Time and temp are on a sliding scale. You can always smoke at lower temps for longer and finish high to render the fat in the skin. Thanks!
Where can I get that cutting board? I didn’t see it on your site. Thanks!
www.atbbq.com/sale/accessories/cutlery/victorinox-swiss-modern-carving-set-with-carving-board.html
What brand kitchen sheers are those. Look heavy duty.
www.atbbq.com/accessories/cutlery/knives/kitchen-and-poultry-shears/victorinox-poultry-shears.html
Love the fat Joe shout out lol
Hey chef Tom, I wanted to ask you about the color of the dark meat after smoking. Last year I spatchcocked my turkey and it temped at 180 in the thigh but it looked red, like under cooked. I use the thermapen one and I checked it in boiling water and it was within 1.5 degrees. Does smoking cause this to happen?
I’m not chef Tom but that definitely happens! Means you got good smoke!
@@JVitoux89 really, I didn’t know what to tell my guests that day. Nobody wanted to eat it and I’m relatively new to smoking so I was puzzled as to why it was like that. I did use a good amount of pecan. Thanks for sharing this info.
Same thing happened to me last year, was carving the turkey and the dark meat looked pink. I was horrified. That I did not get it done. Glad you asked this question.
@@lynndollar1013 I’m glad JV replied, I’ll be more at ease this time now that I know what I know!
It's a smoke ring just like you get with pork because of the CO, the other thing is that frozen poultry gets pink around the bone when it is cooked because the freezing makes the bones "leak." The first will be on the outside, the other is next to the bone. You can tell if poultry is fresh or frozen this way, it looks different than pink from undercooking.
Why give it 24 hours of drying in the fridge? Will it be the same if you just go from wet brine to seasoning /cooking?
If I were to do 2 turkeys each about 12-15lbs.. should i put one on the top and the other on the bottom? Should I switch them halfway through? First time I am cooking for so many people I need to get another turkey. I am not sure I can cram them both onto the top of my 640.
Same question. I have to cook multiple turkeys. Temps on the bottom rack are different than the upper so the cook time may be different and the skin won’t brown the same either. Thoughts on cooking one and wrapping/resting while cooking the other? Would likely lose the crispness of the skin…
When cooking two turkeys, place one centered on top and bottom, the main cooking surface will be approximately 25-degrees hotter than the top. In order to finish the turkeys at near the same time, watch your internal temps and switch them, as mentioned above about halfway through the cook. Thanks for the great question!
Approximate timing on a 20-22 lb bird using this method?
Sad I watched this right after Canadian thanksgiving!
How salty does seasoning above and below the skin make it? Is that Ranchero a low sodium rub? I haven’t seen it much in Canada.
Ranchero starts w/ garlic, salt, black pepper, a hint of cinnamon, rosemary, parsley, oregano, red pepper, dill and more ... herby/savory w/ a touch of citrus. Seasoning under the skin allows the flavors to be imparted into the meat. In our experience, this is a game changer. we have opened shipping into Canada, so you can purchase at atbbq.com. Thanks for watching.
You called the turkey a chicken...hehehe
I never cook whole turkeys or chickens anymore, always spatchcocked, even if I cook them in the oven and not the Yoder. It's SO much faster and having to debone a turkey before putting it away after everyone is finished is MUCH easier if it's spatchcocked!
you could take that extra skin and make cracklins or Thanksgiving chicharrons if you will
I thought the same thing. That's the best part for me.
Insert clip from fat Joe song @ 12:16
“Nothing can stop me I’m all the way up!”
Love to know how you would make gravy when cooking the bird this way. Any guidance Chef Tom?
You just spent two days preparing and smoking a turkey, and you’re gonna ruin it by putting gravy on it? You deserve gravy from a packet.
@@cwg73160 Umm gravy is mostly used on the sides like stuffing, potatoes, green bean casserole etc, with some on the turkey or on the side...
Definitely. The drippings are contained in the sheet tray below the turkey. Thanks!
@@spf-92.5 You just spent an hour making mashed potatoes, and you're gonna ruin it by putting gravy on it? Gravy on Stuffing? Blasphemy!
*made me laugh thinking of dude explaining how much effort this took is why there is no gravy on the table*
Use the trimmings from the turkey plus some wings, you can buy turkey wings and they make a pretty good stock but I'm using the better than bouillon turkey base this year for gravy. We'll see how it goes I guess.
Just curious...are you not a fan of smothering the outside of the bird with butter?
@Chef Tom, what does the brining process look like for doing boneless Turkey breasts rather than the whole bird? Thanks in advance
Using the Sweetwater product, put the breast in the brine in the evening and pull it the next morning, place on a baking sheet and put it back in the refrigerator to allow the skin to dry. Have a great Thanksgiving!
@@allthingsbbq rinse the brine off the breast before seasoning? No skin, so just pay dry and season?
Is your turkey already filled with some saline and then your brine is salty?? I just don’t want to end with a salt turkey! Thank you
The turkey did have solution in it. The Sweetwater Spice Classic Holiday isn't salt forward, so it won't make the turkey overly salty. This is our most popular brine. Thanks for watching.
I'm still confused on how many bottles of the brine you used. If only smoking one turkey, should I use one bottle of brine per gallon of water ? Instructions on the bottle say one bottle per gallon. But it looks like Chef Tom doubled up with two bottles per one gallon for one turkey ?
You are correct, it is 1 bottle of Sweetwater Spice turkey bath per 1-gallon of water. Thanks!
@@allthingsbbq Thanks, I finally figured it out. Chef Tom uses one bottle with water and the other bottle with the cider, duh, it took me too long. But I got it now 🤔
How would you alter this if you just do a breast? Would you just inject rather then brine?
Great question. You would benefit from both, but, if breast only, the injection will produce good results.
Did he say 2 hours @ 325? Just seems short??
Yes, jut over 2-hours @ 325. This bird was just under 14#'s, with all of the excess removed, this laid out flat and had air flow all around it. That speeds the cooking time. Be sure to use a good temperature monitoring system to monitor your cook. Great question and thanks for watching.
I went a little wild and trimmed out the breast bone before brining
Would breaking down the bird and smoking individual pieces (breast, legs, thighs) be as good? Not sure my smoker can accommodate a full bird.
The answer is absolutely. Cooking individual pieces will speed the cook time, be sure to monitor the breast and quarter temperatures independently. Thanks for watching.
Damn
Even better: dry brine for 2-3 days, then roast it upside-down. If the breast isn't a nice browned look, simply broil for a few minutes until browned to your liking. This process exposes the dark meat to the main heat while somewhat protecting the breast meat so it cooks at a slightly lower rate, which is what you want, in order to prevent drying out the white meat.
Best results ever!!
No concern with leaving a bare turkey in the fridge?
We leave them overnight to dry out. Thanks.
I like your channel, I like the way you do things. But spatchcocked and traditional don't go together.
We can see that. We generally, lean on the spatchcock method for preparation and cooking. We felt like the flavors used in this recipe are reminiscent of grandma's house. Thanks for the comment and have a great Thanksgiving.
@@allthingsbbqHappy Thanksgiving to you as well. Still love everything y'all do. You literally got me into cooking!
no sauce
So... did any turkey flavor come through, or did it just taste like hot, spiced apple cider? Sure were enough ingredients there to mask any poultry flavor. Too much.
Reported✌🏿
@@anthonytroupe4923 for???
Absolutely! The beautiful thing about turkey, you can layer the flavor on it and the turkey shines through. Great question.
Over sea chipping :)
🇸🇪💛💙❤🤍 🇺🇸
To many countries, check out atbbq.com. Thanks for watching!