When injecting, don't extract the needle from the skin, pull it back just before it comes through the skin and then go back in at another angle. The fewer holes you put in the skin, the less marinade will leak out.
@@Viet477 Just stick it in pull it back but not all the way, turn it in other direction. Instead a put exterior holes all over the place you just have a few. It’s really pretty simple.
Also, if you use a butter based marinade to inject, you need to inject it while it's still warm. When you take the needle out after injecting, put an ice cube over the hole and the butter will congeal and seal it up so nothing leaks out.
I just made this turkey today. It was without a doubt the most moist turkey I've ever had! And the flavor was fantastic and a welcome change from traditional turkey. Thanks, Sam!
Cooking the neck in the gravy and then shredding the meat off of it and adding it back into the gravy is the ultimate game changer. Honestly, give it a go!
I really hope that Max is winning awards for his editing skills. They make the whole presentation (well, there's Sam too, a bit). Nicely done as always between Max and Chance. What a team!
We only did the dry brine portion of this and I must say, IT WAS THE BEST TASTING TURKEY EVER!!!!! We’ve been a fan of the spatchcock method for a few years now and it always cooks so much faster and evenly. Thanks for the inspiration for this year’s Thanksgiving dinner!❤
I started doing my turkey sous vide a couple years ago. Will never go back. Dark and light meat at different temps, cooked perfectly, everything finished in the deep fryer. Best of all worlds.
Sam, you've outdone yourself! We have a smaller gathering this year so I'm making 2 small hens. I must try these methods. The syringe was especially brilliant!
Over the years you've given me the confidence to roast a turkey, fry a turkey, and slapcock a turkey. You've never steered me wrong. This year I'll be injecting the turkey with butter. Have a great Thanksgiving!
I made this, just like I did last year's recipe. It turned out soooo well again. Also made the gravy based on your recipe, and it was pretty much voted "the best ever" by everyone in attendance. Thanks so much Sam and crew!!
I’d never heard of spatchcock before. I did your ingredients and let me just say, the juiciest turkey I’ve ever had. I will never cook a turkey any other way!!! Thank you!!!!
I’m not sure since he spatchcocked it, which will take less time. Traditionally, however, he always said 30 mins at 450f then cover the breast and go 12 mins/lb at 350f.
Make a roux by cooking some flour in some of the fat in the roasting pan, gradually add chicken stock whilst stirring continuously to prevent lumps, this will incorporate the fond stuck to the cooking pan, add whatever herbs and flavors you deem appropriate, simmer and stir to thicken, add whatever juice emerges from the bird whilst resting. Job done. You can make it browner by adding a bit of dark soy but you will need to continue cooking it for a bit afterwards to allow the flavor to blend in and not be a note in its own right. You can do this when you cook anything in a pan to create a sauce infused with the flavor of whatever you've just cooked, like a pepper sauce. One of the best cooking skills you can master if you're a fan of sauces. There are of course millions of videos on TH-cam that will show you how.
Sam, I made this entire dinner tonight and it was a huge hit. We had 8 guests tonight and everyone loved the turkey, and the breakfast cranberry rolls too. Thank you for this, I am a hero!! Rusty Woods, La Pine OR
Tried this for Thanksgiving. All I can say is WOW! Added just a little Chipotle Chili Powder to the rub and injected the seasoned butter into the turkey. I could have sopped up the drippings with a piece of bread all afternoon. This recipe is a keeper. I'll be doing this again.
I’ve cooked it spatchcocked and it was wonderful. My MIL thought I was nuts but she was very happy with the results, This year, like last year, I am just smoking a turkey breast and some wings for the 3 of us. We love it that way. Thanks for another great idea.
You saved me from purchasing a Masterbuilt deep fryer. Will try this healthier version first. Love that you give directions from the moment you receive the turkey in a bag.
Started using the spatchcock and dry brine a few years ago. Turkey and Chickens have turned out better than ever. Love the siracha garlic butter idea, I will be using that.
My family has been brining, injecting, and slow smoking turkeys for the last seven years. No dry bird. Weve also found Pecan wood works best between the individuals who are smoke sensitive and those who want to taste it. Havent spatchcocked them, since we stuff with aromatics, but the low smoking temperature also brings the temperature of the bird up more evenly as well.
Love all your videos, have learned to try new things and experiment with new tastes. I hope you guys make Chicken Tava some day? I came across it while in the Air Force stationed in Turkey. Please try it, so good, pretty easy and prepared in a cast iron bowl within a brick oven.
Honestly, this was the best turkey recipe we have ever tried. Thank you! We did not add the garlic but it still was great! I can only imagine how much better it would have been with garlic.
Hey brother, I've been frying Turkey for 20+ years. One suggestion...(I watched you Oilless fryer video). We put various veg/herbs inside the cavity while frying (Onion, Garlic, Sage, Thyme, etc.). When you insert the bird into the fryer basket (Oil or oilless), put it in with the legs and cavity facing up, that way your herbs don't fall out.
Hey Sam, great job on that! Turkey! Love the concept of butter and Sriracha. But for Pete's sake, skip the frozen turkey and use a fresh turkey. Look at all that liquid that came out of that frozen bird. Seriously, fresh is best! And come on! Throwing away the giblets? What's up with that? You're Jewish for Christ's sake. Throw the giblets in the gravy or at least use them to make the stock for the gravy. Which reminds me that the best advantage of spatchcocking your turkey is that you have the back and sometimes the neck to make stock for your gravy in advance. The last advantage of spatchcocking that you missed is that if you prepare your dressing with onions and celery, and cubed bread etc, and put it under the rack, instead of just water, you create the base for a wonderful dressing that is just as good as a stuffing. Sorry to seem critical but I think you missed a lot of opportunities on this one. I'm just saying that this could have been a master class!
MY mother use to inject the turkey with the best Whiskey we had, it took away any gameness...I think I iwll do it that way again this year...happy ty everyone
Hey Sam... On your T-shirt, not sure what the symbols stand for, but I would suggest switching the "Peace fingers" and the "Heart" so it reads, "Love 2 Cook" (❤🍴🔪). Keep Doin' What You Do, Brother! Luv the videos!!! ☮
MAX. Try a peanut butter (and honey if you like)+ butter sandwich. It is truly bizarre and amazing how much the butter elevates and changes the sandwich.
I made this yesterday for my family. They ate all of it! I was asked to make another one for our family Christmas 🤣! Thank you guy's for all the amazing recipes! My family and I appreciate you all!
I think even better than the spatchcock is to fully break down the pieces like you would a chicken and after dry brining cooking it so you can cook each piece to temp. With the spatchcock i still find you are compromising between light and dark temps
Just put turkey broth in pan .more broth as turkey cooks keep cavity of turkey open..stuffing on stove..with broth..add turkey neck and small wings to broth in turkey pan...helps flavor gravy..make ur own cranberry sauce..granberries apple cider blend. No sugar. Works for me ..
Smoking a spatchcocked turkey, doing a twice smoked ham & making a variation of Sam's Greek Spinach side dish instead of green bean casserole for Thanksgiving. Thanks, Sam & sons.
Awesome to see you using a Deistel Turkey, that company is based in Tuolumne County, California, just a short 30 minutes from where I live!! Best turkeys you can buy!
Spatchcock is a great method. Makes the table look nice. But I brine my Turkey in buttermilk for a good 6 hours. Inside is juicy and outside gets a nice crisp to it after a good smoke.
Here in the U.K. we have a great hack for avoiding dry turkey. We avoid the turkey altogether and buy a chicken. I know it's a tradition thing with you guys but chicken is just subjectively better than turkey. 😉
for the past 5 years, we’ve cooked our Thanksgiving turkey on our barbecue rotisserie. It frees up an oven, cooks evenly and we haven’t had a dry one yet.
I have always just smoked my turkey but now might have to try this. This looks beautiful. Also did I miss it but I did not see a knife winner in this video. I have watched it like 4 times now and didn't see it.
You said your father used eat peanut butter with butter. My grandmother used to make me peanut butter toast. Just make toast with butter and then add some peanut butter and and a dab of some strawberries jam on top..
Best Turkey I ever made and the juiciest one was when I stuffed it full of oranges,, apples, starfruit and a papaya. It was a drunken idea that turned into a masterpiece.
10:30 the chicken broth is pointless as only the water in the broth will evaporate so it has no effect on the flavor. I can see using beer since you could just drink the remaining beer, especially on Thanksgiving that might be a nice bonus. Other than that you could just use water and achieve the same thing
When injecting, don't extract the needle from the skin, pull it back just before it comes through the skin and then go back in at another angle. The fewer holes you put in the skin, the less marinade will leak out.
Plus it’s less messy
How am I supposed to inject other parts of the turkey if I don’t extract it from the skin unless you’re referring to just injecting the same area
@@Viet477 Just stick it in pull it back but not all the way, turn it in other direction. Instead a put exterior holes all over the place you just have a few. It’s really pretty simple.
Also, if you use a butter based marinade to inject, you need to inject it while it's still warm. When you take the needle out after injecting, put an ice cube over the hole and the butter will congeal and seal it up so nothing leaks out.
I just made this turkey today. It was without a doubt the most moist turkey I've ever had! And the flavor was fantastic and a welcome change from traditional turkey. Thanks, Sam!
How long to put in oven? 12lb turkey
300° 3-4 hours
Cooking the neck in the gravy and then shredding the meat off of it and adding it back into the gravy is the ultimate game changer. Honestly, give it a go!
I bake turkey necks on the regular. Just some poultry seasoning S&P. Probably the tastiest meat on the whole turkey.
HELLO SAM !
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That is what my mom has always done with the turkey neck and the giblets… and the same with chicken… she tells me that her mom always did that.
Homemade stuffing or mashed potato next? Love you all. God Bless you and your Family for the holidays Brother.
Boil egg in the gravy chopped fine
My dad made this for Thanksgiving this year and it was the best turkey I’ve ever had!!! Thank you for sharing your magic with us, Sam.
In the process of buttering this up! I’ve been living in your video for the past days 😂 and your voice became soothing to me 😅
I really hope that Max is winning awards for his editing skills. They make the whole presentation (well, there's Sam too, a bit). Nicely done as always between Max and Chance. What a team!
We only did the dry brine portion of this and I must say, IT WAS THE BEST TASTING TURKEY EVER!!!!! We’ve been a fan of the spatchcock method for a few years now and it always cooks so much faster and evenly. Thanks for the inspiration for this year’s Thanksgiving dinner!❤
I started doing my turkey sous vide a couple years ago. Will never go back. Dark and light meat at different temps, cooked perfectly, everything finished in the deep fryer. Best of all worlds.
Sam, you've outdone yourself! We have a smaller gathering this year so I'm making 2 small hens. I must try these methods. The syringe was especially brilliant!
HELLO SAM !
MAKE YOUR OWN VERSION OF A SMOKED/GRAVLAX SALMON PIZZA 🍕
GREETINGS FROM MIAMI
Over the years you've given me the confidence to roast a turkey, fry a turkey, and slapcock a turkey. You've never steered me wrong. This year I'll be injecting the turkey with butter. Have a great Thanksgiving!
I made this, just like I did last year's recipe. It turned out soooo well again. Also made the gravy based on your recipe, and it was pretty much voted "the best ever" by everyone in attendance. Thanks so much Sam and crew!!
I’d never heard of spatchcock before. I did your ingredients and let me just say, the juiciest turkey I’ve ever had. I will never cook a turkey any other way!!! Thank you!!!!
Hey guys, how long in the oven at 400° per pound? Sam never explained per pound how long to bake the turkey.
I’m not sure since he spatchcocked it, which will take less time. Traditionally, however, he always said 30 mins at 450f then cover the breast and go 12 mins/lb at 350f.
Until the internal temperature at the breast and leg are at 160-165. Then let it rest
OK...with all that turkey...how about a few leftover turkey or Thanksgiving recipes for the next video??
I have to thank you for turning me on to smoked paprika a few years ago. Huge difference in my culinary arts.
Can you show us how to make the gravy please 😬
I second this notion 👍
HELLO SAM !
MAKE YOUR OWN VERSION OF A SMOKED/GRAVLAX SALMON PIZZA 🍕
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Make a roux by cooking some flour in some of the fat in the roasting pan, gradually add chicken stock whilst stirring continuously to prevent lumps, this will incorporate the fond stuck to the cooking pan, add whatever herbs and flavors you deem appropriate, simmer and stir to thicken, add whatever juice emerges from the bird whilst resting. Job done. You can make it browner by adding a bit of dark soy but you will need to continue cooking it for a bit afterwards to allow the flavor to blend in and not be a note in its own right. You can do this when you cook anything in a pan to create a sauce infused with the flavor of whatever you've just cooked, like a pepper sauce. One of the best cooking skills you can master if you're a fan of sauces. There are of course millions of videos on TH-cam that will show you how.
@samthecookingguy has a video already: th-cam.com/video/hqW0vCWItLU/w-d-xo.htmlsi=ROk380Y955TLLSjI
@@osric1730I second this statement
Sam, I made this entire dinner tonight and it was a huge hit. We had 8 guests tonight and everyone loved the turkey, and the breakfast cranberry rolls too. Thank you for this, I am a hero!!
Rusty Woods, La Pine OR
Tried this for Thanksgiving. All I can say is WOW! Added just a little Chipotle Chili Powder to the rub and injected the seasoned butter into the turkey. I could have sopped up the drippings with a piece of bread all afternoon. This recipe is a keeper. I'll be doing this again.
I spatchcock cornish hens, dry brine for 6-8 hours, slather them in pepper jelly and grill on the Ninja...AMAZING!!
HELLO SAM !
MAKE YOUR OWN VERSION OF A SMOKED/GRAVLAX SALMON PIZZA 🍕
GREETINGS FROM MIAMI
I’ve cooked it spatchcocked and it was wonderful. My MIL thought I was nuts but she was very happy with the results, This year, like last year, I am just smoking a turkey breast and some wings for the 3 of us. We love it that way. Thanks for another great idea.
You saved me from purchasing a Masterbuilt deep fryer. Will try this healthier version first. Love that you give directions from the moment you receive the turkey in a bag.
Love the spatchcock Turkey! Dry brine is definitely a favorite of mine. Can't wait for Thanksgiving dinner! Time for sides!😎🦃😀😎
Same here we’ve used that recipe for the last two years
HELLO SAM !
MAKE YOUR OWN VERSION OF A SMOKED/GRAVLAX SALMON PIZZA 🍕
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I abandoned the wet brine and now always dry brine and spatchcock chickens and turkeys. The ONLY way to do it.
HELLO SAM !
MAKE YOUR OWN VERSION OF A SMOKED/GRAVLAX SALMON PIZZA 🍕
GREETINGS FROM MIAMI
Started using the spatchcock and dry brine a few years ago. Turkey and Chickens have turned out better than ever. Love the siracha garlic butter idea, I will be using that.
Any thoughts on something other than sriracha, a non spicy version !??
My family has been brining, injecting, and slow smoking turkeys for the last seven years. No dry bird. Weve also found Pecan wood works best between the individuals who are smoke sensitive and those who want to taste it.
Havent spatchcocked them, since we stuff with aromatics, but the low smoking temperature also brings the temperature of the bird up more evenly as well.
Made it...smoked it on a weber kettle (snake method)...best f---ing smoked turkey ever. Another home run Sam. Thanks!
Love all your videos, have learned to try new things and experiment with new tastes. I hope you guys make Chicken Tava some day? I came across it while in the Air Force stationed in Turkey. Please try it, so good, pretty easy and prepared in a cast iron bowl within a brick oven.
Honestly, this was the best turkey recipe we have ever tried. Thank you!
We did not add the garlic but it still was great! I can only imagine how much better it would have been with garlic.
We followed this recipe and it is the best turkey we ever ate! So juicy and delicious! Thanks Sam!!
Hey brother, I've been frying Turkey for 20+ years. One suggestion...(I watched you Oilless fryer video). We put various veg/herbs inside the cavity while frying (Onion, Garlic, Sage, Thyme, etc.). When you insert the bird into the fryer basket (Oil or oilless), put it in with the legs and cavity facing up, that way your herbs don't fall out.
HAPPY THANKSGIVING!!! I am thankful for all the videos you all put out!
HELLO SAM !
MAKE YOUR OWN VERSION OF A SMOKED/GRAVLAX SALMON PIZZA 🍕
GREETINGS FROM MIAMI
@@JohnHausser Are you annoying everywhere you go?
Hey Sam, great job on that! Turkey! Love the concept of butter and Sriracha. But for Pete's sake, skip the frozen turkey and use a fresh turkey. Look at all that liquid that came out of that frozen bird. Seriously, fresh is best!
And come on! Throwing away the giblets? What's up with that? You're Jewish for Christ's sake. Throw the giblets in the gravy or at least use them to make the stock for the gravy.
Which reminds me that the best advantage of spatchcocking your turkey is that you have the back and sometimes the neck to make stock for your gravy in advance.
The last advantage of spatchcocking that you missed is that if you prepare your dressing with onions and celery, and cubed bread etc, and put it under the rack, instead of just water, you create the base for a wonderful dressing that is just as good as a stuffing.
Sorry to seem critical but I think you missed a lot of opportunities on this one. I'm just saying that this could have been a master class!
"You're Jewish for Christ's sake."
I had to read that twice. There's a joke in there somewhere.
Still.cracking.the.fock.up 😂
At least make Louis a snack from giblets, right?
MY mother use to inject the turkey with the best Whiskey we had, it took away any gameness...I think I iwll do it that way again this year...happy ty everyone
I cooked my turkey like Sam did in a previous Thanksgiving special and it was the best turkey I've ever made.
Same. I did the cajun spatchcock but i put whiskey underneath and it was the best. Doing it again next week.
which year?
@leighm9910 2021
@@leighm9910 I'm sure the others are just as amazing
Definitely my plan this year. Spotchcock is the absolute key to perfect chickens and turkeys. Subscriber since the beginning. Love you guys❤
Using this recipe now. But instead of the stove I'm using the pellet grill wish me luck sam! Thanks by the way 🙏
Hey Sam... On your T-shirt, not sure what the symbols stand for, but I would suggest switching the "Peace fingers" and the "Heart" so it reads, "Love 2 Cook" (❤🍴🔪). Keep Doin' What You Do, Brother! Luv the videos!!! ☮
Could you use the drippings as a gravy? Bet it would be amazing...
Spatchcocked a turkey on the smoker recently and used your recipe - turned out amazing!
Sam what about doing a video for those having to reside in an RV?? Ways to have a decent meal??
I always do wet brining, but I am going to try injecting this year with the same recipe you did. The darker spots are just butter and not burnt.
We did this at Thanksgiving... awesome!
I'm doing a home raised (about 8lbs) roasting chicken this weekend. Never going back to the 1920's!!!
I saw you are using a Diestel turkey. They are based in my hometown. So wild to see how big they have grown. They are good birds!
"this is how a chicken was cooked"? I love you that you left that in...
MAX.
Try a peanut butter (and honey if you like)+ butter sandwich. It is truly bizarre and amazing how much the butter elevates and changes the sandwich.
My mouth was watering when you cut that turkey, seeing all those juices coming out. Yep, gonna try that this year. Thanks Sam
Sam you're giving me the courage to cook a Turkey this Thanksgiving 😬
I made this yesterday for my family. They ate all of it! I was asked to make another one for our family Christmas 🤣! Thank you guy's for all the amazing recipes! My family and I appreciate you all!
Looks amazing!! Any other ideas for seasoning butter? Not a big sarracha fan
Maybe garlic butter? and add herbs of you choice to the garlic butter (rosemary, thyme, Italian seasoning mix ect)
I think even better than the spatchcock is to fully break down the pieces like you would a chicken and after dry brining cooking it so you can cook each piece to temp. With the spatchcock i still find you are compromising between light and dark temps
I must have the trading turkey for Thanksgiving. If I make another turkey, then I can experiment. But the traditional turkey is a MUST.
Traditional turkey’s sucks
Wet Brine over charcoal is always how I do mine. Have to try dry brine now. Thank you guys.
Oh yes! Thanks Sam, Chance, and Max ❤️🕊️🤘🏻
Spatchcocked turkey is the way to go!
HELLO SAM !
MAKE YOUR OWN VERSION OF A SMOKED/GRAVLAX SALMON PIZZA 🍕
GREETINGS FROM MIAMI
Anyone else unconsciously give a sniff when Sam said, "It smells insane" at the 11:00 mark? I had to chuckle to myself after I did!
YES! And I felt as though I could even smell it through my screen. So cool!
Just put turkey broth in pan .more broth as turkey cooks keep cavity of turkey open..stuffing on stove..with broth..add turkey neck and small wings to broth in turkey pan...helps flavor gravy..make ur own cranberry sauce..granberries apple cider blend. No sugar. Works for me ..
Did the cajun spatchcock turkey last year, and it was such a hit that family is demanding I make the turkey again this year.
Smoking a spatchcocked turkey, doing a twice smoked ham & making a variation of Sam's Greek Spinach side dish instead of green bean casserole for Thanksgiving. Thanks, Sam & sons.
Thanks for getting our back these holidays
Hey Sam! Leave tge dry brine on or wipe down turkey before cooking?
I am not a big fan of turkey, but I might have to rethink that. I will try this out, Sam!
This is my first time ever making a turkey. How long did you put it in the oven for ?
Awesome to see you using a Deistel Turkey, that company is based in Tuolumne County, California, just a short 30 minutes from where I live!! Best turkeys you can buy!
HELLO SAM !
MAKE YOUR OWN VERSION OF A SMOKED/GRAVLAX SALMON PIZZA 🍕
GREETINGS FROM MIAMI
I have a 13lb turkey. How long and what temperature should it be baked in the oven? He said 425 degrees, but for how long ?
Started the brine rub, in the fridge now. Fingers crossed hoping I get this all right for tomorrow.
I did that with a whole goose a few years ago and I would advise you to give it a try. It's similar to comparing duck to chicken.
I might try this, with gochujang in place of sriracha. I like the flavor profile a little better.
i was thinking this method, but with a chili crisp oil ... "dip" maybe on the side instead of the sriracha (just more butter :) )
How long did the roasting take for this method vs the regular method? I want to try this this year.
HELLO SAM !
MAKE YOUR OWN VERSION OF A SMOKED/GRAVLAX SALMON PIZZA 🍕
GREETINGS FROM MIAMI
I always injected the bird the day before with a marinade, i'll have to try that butter mix next time
How many hours do you recommend the turkey sit in the oven?
Spatchcock is a great method. Makes the table look nice. But I brine my Turkey in buttermilk for a good 6 hours. Inside is juicy and outside gets a nice crisp to it after a good smoke.
Thy for this really helpful am making a turkey by myself and am 10 years old i want to be a chef when i grow up
Spatchcock is great and works every time but it's difficult to do on a 27lber and still fit in the grill/oven/etc.
Get a 26” Weber Kettle. It will fit.
Here in the U.K. we have a great hack for avoiding dry turkey.
We avoid the turkey altogether and buy a chicken.
I know it's a tradition thing with you guys but chicken is just subjectively better than turkey.
😉
Subjectively, being the key word.
How long to cook per lb if spatchcocked? Cannot find this info on your site and want to make it but need to plan it out. I cannot wait to try this!
I'd like to request an appetizer. The Italian Dipper from Market Day. Or your version of it, specifically.
I'm totally doing this for Thanksgiving, for sure!
HELLO SAM !
MAKE YOUR OWN VERSION OF A SMOKED/GRAVLAX SALMON PIZZA 🍕
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Perfect timing, Now I have a use for the 4 lbs of recalled Costco butter in my fridge.
HELLO SAM !
MAKE YOUR OWN VERSION OF A SMOKED/GRAVLAX SALMON PIZZA 🍕
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@@JohnHausser How many times are you going to post the same comment?
day 29 of requesting a steak diane pizza! love the thanksgiving content, i make the family watch the new vids every year!
SAM THE COOKING GUY HAS DONE IT AGAIN MAKING A TURKEY LICIOUS MASTER PEACE ❤❤❤❤
You don't have to rinse off the dry brine? I've never tried dry brine and don't know.
for the past 5 years, we’ve cooked our Thanksgiving turkey on our barbecue rotisserie. It frees up an oven, cooks evenly and we haven’t had a dry one yet.
Best turkey I’ve ever made. Thank you
Do you use salted or unsalted butter?
I'm spatchcocking my turkey this year. It's my first time cooking turkey this way
If you're an OG Sam fan, you'll remember the ENTIRE conversation that was had years ago about what the heck the "Pope's nose" was. 🤣🤣🤣
Every year I need to go out and buy a new contraption to live up to these recipes!
Should it brine for only 24hrs? Or can it go longer, like for 3 days maybe?
Nothing beats a wet brine, and if you don't want to spatchcock your turkey, rotisserie is a great option.
At first I thought he was doing a buffalo turkey. Which would be epic.
I don’t like turkey, but that looks wonderful Sam! You always educate us novices!
I have always just smoked my turkey but now might have to try this. This looks beautiful.
Also did I miss it but I did not see a knife winner in this video. I have watched it like 4 times now and didn't see it.
never mind. I see it.
What? Are they just going to hand it to you? “Here you go sir.” I don’t know why that made me laugh so much
Looks delicious!! About butter and peanut butter, the best…
You said your father used eat peanut butter with butter. My grandmother used to make me peanut butter toast. Just make toast with butter and then add some peanut butter and and a dab of some strawberries jam on top..
I love to spatchcock a turkey. Mostly I love saying spatchcock!
Best Turkey I ever made and the juiciest one was when I stuffed it full of oranges,, apples, starfruit and a papaya. It was a drunken idea that turned into a masterpiece.
Butter in a peanut butter or p,b&j sandwich is awesome!
10:30 the chicken broth is pointless as only the water in the broth will evaporate so it has no effect on the flavor. I can see using beer since you could just drink the remaining beer, especially on Thanksgiving that might be a nice bonus. Other than that you could just use water and achieve the same thing
If you use the drippings for gravy, the chicken broth remains useful. Sam usually does this with his gravy.
I haven’t used Kewpie and now I will! Gotta get to Target!