I'm pretty sure you are correct that most turkeys you buy in the store I've already both been Brined and chock full of sodium. Great video just in time for Thanksgiving
After watching a number of "cooking your turkey on a coal grill" videos - your method is so approachable. Hoping to do this for my family's Christmas dinner Turkey, but I'm going to try it with a chicken first. Wish me luck, and thanks!
I use that same brand of injector liquid every year for my turkey. my preferred method to smoke is on a pellet grill, fill the hopper and can cook for hours without worrying about having to check fuel.
That was just a pan I used to catch the drippings under it while it cooked. It catches a lot of the injection while it tightens up during the cook. I like to use it as au jus
I seem to have a shortfall. I can get the breasts to 165-170 but the thigh joints are still reddish ping and do not taste done🤔 Juices are running clear but the dark meat is not done. Thighs are positioned closest to the fire. Any thoughts/advice? Thanks
@@scottydudley5700 I’ve never had the dark meat not be done when the breasts are. That pink color is probably just from the chemical reaction being on the grill/smoker and not necessarily meaning it’s undercooked. I’d be willing to bet it was finished, just had the pink color.
Finally a good guy making easy not confusing bbq ... Cheers brother 🙌
@@emersonguerrero485 thank you! Hope it helps
Can't wait to try this for thanksgiving. GIG 'EM!!
@@ItothaGO wooop!
I'm pretty sure you are correct that most turkeys you buy in the store I've already both been Brined and chock full of sodium. Great video just in time for Thanksgiving
Thanks! Hope y’all have an amazing thanksgiving
read the label and you will see at least 6% added liquid back into the bird, seeing much higher levels these days.
After watching a number of "cooking your turkey on a coal grill" videos - your method is so approachable. Hoping to do this for my family's Christmas dinner Turkey, but I'm going to try it with a chicken first. Wish me luck, and thanks!
@@Strainj1 outstanding! Best of luck and I know you’ll do great!
You totally rocked that turkey! I'm still on the fence with how I'm going to do mine but this is certainly going on the list!
Thanks Tom! Give it a go, this injection method is always a great way.
Deep fry in peanut oil
I have a turkey 4 times a year. I love it!
😎👍
I was thinking of getting some of that Tonys to inject but dont was much spice, is it mild?
@@wadeabbey4940 there’s a few different flavors of Tony’s that isn’t too spicy. Love the flavor!
Your right about the brine doesn't need more salt on your spice. All you need is butter & garlic salt comes out perfect every time. So easy!
Sounds great
Great video thanks
Thanks! Hope it helps! Glad to have you
Great looking bird !
Thank you sir!
I use that same brand of injector liquid every year for my turkey. my preferred method to smoke is on a pellet grill, fill the hopper and can cook for hours without worrying about having to check fuel.
They are very convenient!
Turkey looks great!
Thanks! Hope you’re doing well!
Awesome cook Zach!! That bird was dripping!👌thanks for sharing brother, have yourself a great one, you all stay safe!!👍🍻👊🍺 Happy Thanksgiving! 🦃
Thank you! She was wet for sure. Hope you and your family have an amazing thanksgiving brother.
@@BrisketMedic 👍🍻
Great video bro .
Thank you! Hope y’all are good
Great job on that bird! Btw I only had one ear bud and couldn't hear the audio when you were talking I think it exported in mono not stereo. Just fyi
I’ll look into that! Thanks for the heads up
What was the liquid you put in the pan?
That was just a pan I used to catch the drippings under it while it cooked. It catches a lot of the injection while it tightens up during the cook. I like to use it as au jus
@ Oh ok. It looked like there was a lot of liquid in there. I thought you added something. Thanks 👍
@ you’re welcome! I should have mentioned that in the video. Thanks for asking!
How many pounds was the turkey?
@@MrLoaded21 I don’t recall, this was a while back ago. It wasn’t huge but it was fairly average size. I’m guessing 8-10lbs
Great video. Thanks
What kind of charcoal did you use?
Those are B&B charcoal Charlogs! Great for using in longer cooks.
@@BrisketMedic thanks
@@scottydudley5700 absolutely! Thank YOU!
Awesome video man, that Turkey looks juicy and amazing
Thanks brotha. I love turkey this way!
Nice looking turkey! I plan on using Clucker Dust also. I love that rub
It’s really great! Thanks for stopping by
Total cook time on the Turkey?
This is a pretty old video, I don’t exactly recall, but a fair rule of thumb is 30-45 mins per pound until the breasts hit 165.
I seem to have a shortfall.
I can get the breasts to 165-170 but the thigh joints are still reddish ping and do not taste done🤔
Juices are running clear but the dark meat is not done.
Thighs are positioned closest to the fire.
Any thoughts/advice?
Thanks
@@scottydudley5700 I’ve never had the dark meat not be done when the breasts are.
That pink color is probably just from the chemical reaction being on the grill/smoker and not necessarily meaning it’s undercooked. I’d be willing to bet it was finished, just had the pink color.
God bless the USA ! Turkey looks great.
Thanks!
That s%!+ looks like it tastes like lighter fluid.
Thanks for that thorough and clearly well examined assessment
Hater 😂