ive been spatchcocking my turkey for a couple years now and it is by far the best way. i watched someone else fully carve the turkey raw, and pan fried the skin of the all the parts then finish in the oven, that also looked pretty good.
I started spatch cocking my turkey about 10 years ago it is a game changer when it comes to the time and even cooking of a turkey. You can also separate the thigh/leg sections of the turkey from the breast section and put it in about a half hour before the breast. Since the thigh/leg sections takes longer to cook then the breast section.
Sam, none of us have ever been bothered by the planes, the landscapers, the construction, the kids, etc...Don't worry about it, Max is way more annoying than anything else
Important tip, not in the video but in the recipe online: Cover the bird loosely with foil before putting it in the oven. I didn't do that the first time and ended up scraping the outer coating of deliciousness into the trash. Great recipe, though! I'm making it again tomorrow! Wonderful work, Sam and Minions!
I made this turkey today exactly like you did except I put it in at 275 on my traeger for 2 hours 45 minutes. THE BEST TURKEY IVE EVER MADE! I did the butter under and over the skin and was skeptical that it would make the skin rubber but I had faith in the process. It was bite through and perfect! Going to do this again next year and just play with spices. Go for more of a savory flavor profile and throw some fresh rosemary under the bird to rest on. Cant wait til next year!!!
We made this as well, combined with the sides. We were blown away! The 13 lb Turkey was done in 90 mins. We should if done the dry brining over night. We had a hard time getting the cajun buttery topping to stick. One other thing, we kept having to add more liquids to the bottom of our pan. We keep setting off our alarms off in our house. Turned out great loll
Like a few other people here, I made this yesterday at Thanksgiving. I did this cajun one on a smoker (Weber Smokey Mountain) and another traditional roasted in the oven. Both were great, but everyone commented how good the cajun one was. We have a crowd of about 20-25 every year, and I always smoke one of the turkeys. I had several comments that this cajun one is the best smoked turkey we've had yet. People especially liked the spice mixture for the rub. I'm definitely keeping this recipe around for the future. Thank you very much for all the recipes and inspiration. I hope you and the family had a great Thanksgiving.
I can’t believe nobody has commented but this is at least the second time those boys have done this. Doesn’t anyone see the background any more? They have done it again. I guess the theme is correct though, the Cajun shocker goes with the Cajun turkey.
I've cooked turkeys every way possible. You name it, I've tried it. Not kidding. This method has been the hands down winner. Spatchcocked, dry brined and injected. A simple garlic butter works too. I'm sure this is delicious but, you don't have to get crazy your first time. Work up to it. We used to find the biggest bird to feed everyone. The 12-13 pounders are the best. One goes in the grill and one in the oven. Satisfies everyones tastebuds. Hard to find enough meat to make a sandwich the next day. Used to be plenty. Lol.
I made this for our Thanksgiving dinner today, and it was honestly the best turkey I've ever had. That spicy kick was exactly what I had been missing at Thanksgiving. And incredibly juicy!
DUDE!!!! You just helped me create the BEST turkey I have ever made!!! Everyone loved it and I got so many compliments and questions about how I did it. I just directed them to your channel. Thanks Sam for making our Christmas one for the record books!
I made this turkey on my pellet grill for Thanksgiving yesterday and it was truly a game changer! We also had a deep turkey, and everyone liked this one better.
Thanks for the confidence in making this , I did for Thanksgiving and everyone and I mean everyone LOVED it so much that they want me to only make turkey this way ,
Know this is unrelated to the topic at hand, but thank you for the garlic scalloped potatoes recipe. Saw your vid, tried it, and it's been a staple for the past few years for important family events. Will be making it again next week, and it was already factored into the meal planning for the Groaning Board (the table groans, we graze and munch for hours). Thank you and your family for this amazing channel.
I followed this recipe and it just came out of the oven it's amazing 👏 I used Ghost Pepper instead of Cayenne though. 1 hour 45 min so fast Thanks for the recipe!
I made this yesterday and hands down the BEST TURKEY ive EVER HAD! I took the extra step of removing the breast bone and then i cooked it on my green egg style grill set up as a smoker…absolutely fantastic looking and tasting when it was done! Ill never go back to cooking any other way! Thanks Sam! Youre my go-to when im looking for something new and delicious!
I got pretty good at deep frying a turkey, but it was also such a mess and needed so much attention, I felt like it was THE ONLY thing I could do during. Years ago you did something like 3 different ways to cook a turkey and spatchcocked and dry brined and Traegered. Spatchcock FOR THE WIN. I desperately need to become better at carving turkeys though...
Following from New Orleans, darn near the epicenter of the birthplace of Cajun Turkeys. This is an awesome recipe with dry-brine and injecting, everyone should try this method. I haven’t spatchcock’d a turkey yet, but that’s coming soon. Great episode guys .. can’t wait for the Christmas bone-in prime rib roast episode for twists with that recipe.
So last year I did a Spatchcock and it was magical... but, the cooking pan and sheet I used was too weak and flimsy for the 14 LB turkey I did... any chance I can get a link to the cooking pan with rack you recommend for a 12-14 lb bird?
I’ve done it longer, but for the straight 9yrs I’ve only spatchcocked everything poultry…. Cajun butter injected… mercy. Sooooooo delicious I remove the keel bone tho…
Table salt isn't saltier than kosher salt. NaCl is NaCl lol. Table salt has smaller crystals, so you'll use more to cover the same area than you would if the crystals were bigger. *That* is why you don't want to use table salt for brining. Table salt is also iodized, which you need in your diet unless you have another source of iodide. Keep that in mind.
I’m going to do a Peruvian spice turkey and have Aji Verde sauce for dipping. Peruvian chicken is my wife’s favorite, so why not? I dissect under the skin too to put in the sauce mixture. Liposuction cannulas would be perfect for dissecting and squirting in the goop. Lol, giving me ideas….
Question: I'm planning on following this recipe for our Christmas party we are hosting at our home this year. I showed the ingredients to my wife and she is worried about the Cyan pepper in the recipe. With her side of the family not liking spice and there being kids potentially eating the turkey, do you think it would still be good without? Me and my side of the family like spice and wouldn't care, and I know that in the video you say that it is not spicy. Just wanted to ask to make sure. Also to see what you thought. Maybe a suggestion for an alternative... Thank you in advance! Appreciate all you do!
The Thing I Hate , Is When Cooks Will Tell You Don't Worry. If You Don't Like it, Cause You Won't Notice it or You Won't Taste It . I Call Bull. If That Were True, You Wouldn't Use it In The First Place. You Don't Put Things In A Recipe Because It Won't Be Tasted. You Put it There Specifically Because It Will Change The Flavor and or Texture Of The Dish You're Making. So Stop Telling People These Lies.
Imagine being the neighbors and learning who your neighbor is by watching this video. "Did they just say the dog's name is Cole? Holy shit, do we live next door to Sam the Cooking Guy!?!"
Sam, you're my age. And gotta tell you, the first 2:50 of this video is classic Dad-Truth Teller content. Let them boys know how it is. Well done, sir. (Yo, boys, wassup with that little stick camera there? You guys have ALL the newest toys.) Um, I'm sorry, but 11:15.... Chance, your ability to not say TWSS about... ten times, is quite impressive.
I love the background noise. Makes the video real which is so hard to find nowadays. Keep up the great entertainment guys!
Agreed.
ive been spatchcocking my turkey for a couple years now and it is by far the best way. i watched someone else fully carve the turkey raw, and pan fried the skin of the all the parts then finish in the oven, that also looked pretty good.
I started spatch cocking my turkey about 10 years ago it is a game changer when it comes to the time and even cooking of a turkey. You can also separate the thigh/leg sections of the turkey from the breast section and put it in about a half hour before the breast. Since the thigh/leg sections takes longer to cook then the breast section.
That's a good idea to seperate 'em.
You should check on it, it's probably ready.
@@TigerMarine62 Lol
@@TigerMarine62 I don't have time right now I am chasing my refrigerator.
Hey there, so you don't have to cover the bird at all? Isn't the 425 too hot? Thx
Sam, none of us have ever been bothered by the planes, the landscapers, the construction, the kids, etc...Don't worry about it, Max is way more annoying than anything else
😂
Lmao
@@derekrosas1593p😊
Lmao
Yessssssssss
Important tip, not in the video but in the recipe online: Cover the bird loosely with foil before putting it in the oven. I didn't do that the first time and ended up scraping the outer coating of deliciousness into the trash. Great recipe, though! I'm making it again tomorrow! Wonderful work, Sam and Minions!
the barking and kids playing just makes the video sound more lively and family festive :D
I made this turkey today exactly like you did except I put it in at 275 on my traeger for 2 hours 45 minutes. THE BEST TURKEY IVE EVER MADE! I did the butter under and over the skin and was skeptical that it would make the skin rubber but I had faith in the process. It was bite through and perfect! Going to do this again next year and just play with spices. Go for more of a savory flavor profile and throw some fresh rosemary under the bird to rest on. Cant wait til next year!!!
We made this as well, combined with the sides. We were blown away! The 13 lb Turkey was done in 90 mins. We should if done the dry brining over night. We had a hard time getting the cajun buttery topping to stick.
One other thing, we kept having to add more liquids to the bottom of our pan. We keep setting off our alarms off in our house. Turned out great loll
Like a few other people here, I made this yesterday at Thanksgiving. I did this cajun one on a smoker (Weber Smokey Mountain) and another traditional roasted in the oven. Both were great, but everyone commented how good the cajun one was. We have a crowd of about 20-25 every year, and I always smoke one of the turkeys. I had several comments that this cajun one is the best smoked turkey we've had yet. People especially liked the spice mixture for the rub. I'm definitely keeping this recipe around for the future.
Thank you very much for all the recipes and inspiration. I hope you and the family had a great Thanksgiving.
I love your spatched lemon garlic chicken. I'm sure when I do this it will be my new favorite way to make turkey.
We’re doing a smoked Cajun turkey this year.
I can’t believe nobody has commented but this is at least the second time those boys have done this. Doesn’t anyone see the background any more? They have done it again. I guess the theme is correct though, the Cajun shocker goes with the Cajun turkey.
scrolled down in the comments for this....lol
Happy Thanksgiving Sam and family !!!
I've cooked turkeys every way possible. You name it, I've tried it. Not kidding. This method has been the hands down winner. Spatchcocked, dry brined and injected. A simple garlic butter works too. I'm sure this is delicious but, you don't have to get crazy your first time. Work up to it. We used to find the biggest bird to feed everyone. The 12-13 pounders are the best. One goes in the grill and one in the oven. Satisfies everyones tastebuds. Hard to find enough meat to make a sandwich the next day. Used to be plenty. Lol.
I just spatchcocked my first Turkey!!! I’m so excited!
I first had Cajun fried Turkey 15 years ago. Thanksgiving has never been the same
I made this for our Thanksgiving dinner today, and it was honestly the best turkey I've ever had. That spicy kick was exactly what I had been missing at Thanksgiving. And incredibly juicy!
Y’all NEED to make a video as early as the promos in this the morning or night it’s just sooooo calming
I wonder if Astro’s parents had a chuckle when they found out who was buying their home 😂 #NewNeighbors #PoolParty #KidsAndDogs oh my
Blast from the past, the 3 methods of deep frying turkeys was the 1st video I watched of yours. Been watching ever since.
DUDE!!!! You just helped me create the BEST turkey I have ever made!!! Everyone loved it and I got so many compliments and questions about how I did it. I just directed them to your channel. Thanks Sam for making our Christmas one for the record books!
Is that hand in the background doing the shocker? Lol
Seen it and immediately went to the comments to see if anyone else seen it. Haha. The shocker makes an appearance every now and then. 😂😂
@@newyfreak 🤣
@@newyfreak if she’s lucky ;)
Really amazing Turkey here. All the flavors and attention you gave to this Turkey was just outstanding. ❤❤😮
I made my first Turkey using your recipe. Thank you so much! It was delicious and amazing. This will be my go to!
I made this turkey on my pellet grill for Thanksgiving yesterday and it was truly a game changer! We also had a deep turkey, and everyone liked this one better.
I'll eat that. Like my "PLAIN" turkey, but would do this in february or march for a change. Love your videos and ideas. ❤❤❤❤
I really can’t wait until the products are actually back in stock!!!! I really want to buy the carving set Sam!!!!
Thanks for the confidence in making this , I did for Thanksgiving and everyone and I mean everyone LOVED it so much that they want me to only make turkey this way ,
I'm a fan of the flat bird. This year I'm using a rack over the top of my stuffing, hope it works.
11:28 “I might have to blur This “😂😂😂😂😂😂😂😂😂😂😂
Know this is unrelated to the topic at hand, but thank you for the garlic scalloped potatoes recipe. Saw your vid, tried it, and it's been a staple for the past few years for important family events. Will be making it again next week, and it was already factored into the meal planning for the Groaning Board (the table groans, we graze and munch for hours). Thank you and your family for this amazing channel.
I followed this recipe and it just came out of the oven it's amazing 👏 I used Ghost Pepper instead of Cayenne though. 1 hour 45 min so fast Thanks for the recipe!
I lived literally right beside an amusement park for years, so that kid noise doesn’t bother me at all. It kind of brings back fond memories.
I love slow cooking my turkey overnight. It comes out juicy and fall apart tender.
Pleaser and teaser hand ending…. Nice!!!! Right boys?
Try injecting using the Z-Track method. Nurses use it all the time to keep injection contents in the patient. It works with turkey too!
I made this yesterday and hands down the BEST TURKEY ive EVER HAD!
I took the extra step of removing the breast bone and then i cooked it on my green egg style grill set up as a smoker…absolutely fantastic looking and tasting when it was done! Ill never go back to cooking any other way! Thanks Sam! Youre my go-to when im looking for something new and delicious!
I got pretty good at deep frying a turkey, but it was also such a mess and needed so much attention, I felt like it was THE ONLY thing I could do during. Years ago you did something like 3 different ways to cook a turkey and spatchcocked and dry brined and Traegered. Spatchcock FOR THE WIN. I desperately need to become better at carving turkeys though...
Sam, you have changed my game :) ... thank you!!
Tbh I’ll take Astro barking in the back over the sound of a happy family that’s just minding their business
A lot of the knives are currently sold out. Hopefully they're back in stock when the sale starts
"Fisting the Turkey" is the name of my new band.
Following from New Orleans, darn near the epicenter of the birthplace of Cajun Turkeys. This is an awesome recipe with dry-brine and injecting, everyone should try this method. I haven’t spatchcock’d a turkey yet, but that’s coming soon. Great episode guys .. can’t wait for the Christmas bone-in prime rib roast episode for twists with that recipe.
Making this recipe for Thanksgiving, can't wait to get a bite.
Thank you Sam! My turkey was a hit this year thanks to you!
The only problem I would have is room in my fridge for a giant tray for 24 hours.
Love the statues in the back lol
embrace your inner cajun!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Okay, I am sold...Spatchcock turkey it is....WOW, that looks insanely good!
Thank you Sam
Happy Thanksgiving, folks! Lions and Packers coma
Nice. Cajuns stuff with peppers seasonings and garlic. And lots of it
Did Sam really say (4:19), "Young and tender, that's what we want, like Chancy..."?
Shhhhhhh
Just before fisting the turkey. No one warned us about poultry porn.
I made your Cajun turkey today and it is absolutely delicious. Happy Thanksgiving 🦃🍁
🇰🇷 bbq turkey would be awesome 😎
So last year I did a Spatchcock and it was magical... but, the cooking pan and sheet I used was too weak and flimsy for the 14 LB turkey I did... any chance I can get a link to the cooking pan with rack you recommend for a 12-14 lb bird?
“Movies about injecting turkeys” 🤣🤣🤣
WE NEED A STORY TIME WITH SAM !!
we tried this, and 425 was too hot, house filled with smoke, thought we're going to have a fire. Butter!
I wish I could spend Thanksgiving over at Sam’s house
dumps 1/3 cup cayenne powder into mix "you won't notice it" lmao
Love all of your videos would you be able to show a bourbon sweet potato recipe?
thankful, it came out great
My Xmas lunch is now sorted 😊
I’ve done it longer, but for the straight 9yrs I’ve only spatchcocked everything poultry…. Cajun butter injected… mercy. Sooooooo delicious
I remove the keel bone tho…
"I might have to blur this!"...I lost it! 🤣
7:08 Cole, confirmed 😂
Happy Turkey Day; that looks gorge!!
The hand signal in the background!!😂 two in the pink one in the.... 😮
Shout out to the background hand “2 in the pink”. 😂
Table salt isn't saltier than kosher salt. NaCl is NaCl lol. Table salt has smaller crystals, so you'll use more to cover the same area than you would if the crystals were bigger. *That* is why you don't want to use table salt for brining.
Table salt is also iodized, which you need in your diet unless you have another source of iodide. Keep that in mind.
Naaaaa. Down here in Cajun land we like to fry them. It’s the only way.
What temp did you want to pull the turkey out the oven?
Just put mine into the oven!
Do you need to rinse the brine off the turkey prior to putting the rub on
Can you follow this same recipe with the butter on the outside without spatchcocking it and then deep fry it??? 🤔
If I used this recipie on a treagar what temps would you use. Pellet smokers and turkey is perfect and this looks amazing for it.
shocker just chillin the background
I’m going to do a Peruvian spice turkey and have Aji Verde sauce for dipping. Peruvian chicken is my wife’s favorite, so why not? I dissect under the skin too to put in the sauce mixture. Liposuction cannulas would be perfect for dissecting and squirting in the goop. Lol, giving me ideas….
Can you elaborate on your use of vermouth in multiple dishes? I don’t understand how this ingredient works.
Can I cook this on my Weber kettle with all that butter? I’ll put a drip tray below it.
Question: I'm planning on following this recipe for our Christmas party we are hosting at our home this year. I showed the ingredients to my wife and she is worried about the Cyan pepper in the recipe. With her side of the family not liking spice and there being kids potentially eating the turkey, do you think it would still be good without? Me and my side of the family like spice and wouldn't care, and I know that in the video you say that it is not spicy. Just wanted to ask to make sure. Also to see what you thought. Maybe a suggestion for an alternative... Thank you in advance! Appreciate all you do!
You need 50 cc's of Thorazine (Mel Brooks movie form the 80's forget its name)
The Thing I Hate , Is When Cooks Will Tell You Don't Worry. If You Don't Like it, Cause You Won't Notice it or You Won't Taste It .
I Call Bull. If That Were True, You Wouldn't Use it In The First Place.
You Don't Put Things In A Recipe Because It Won't Be Tasted. You Put it There Specifically Because It Will Change The Flavor and or Texture Of The Dish You're Making.
So Stop Telling People These Lies.
Sam that turkey looks super succulent and oh so delicious!😋👨🏼🍳
Happy Thanksgiving, Sam! And guys!
It worked & was super 💣💣💣💣!!!
I preferred Astro
Make some collard greens, if you know how
Spatching a turkey last year was hard af 😅
Day 690!!! Please make chicken cordon bleu!!
Comment......Mayo works good instead of butter for the rub.
Happy wednesday
Sam, sorry but... you've done a pelvic exam or a few before. So delicate and lovingly done.
Thanks!
“See, Max how far my hand is in!!” F me I about 💩myself!!!
So... what temp and time would I use for a smoker?
Imagine being the neighbors and learning who your neighbor is by watching this video. "Did they just say the dog's name is Cole? Holy shit, do we live next door to Sam the Cooking Guy!?!"
Anyone know how large of a baking sheet for 14 lb turkey?
watched 4 minutes and im like sam got a turkey neck
Sam, you're my age. And gotta tell you, the first 2:50 of this video is classic Dad-Truth Teller content. Let them boys know how it is. Well done, sir. (Yo, boys, wassup with that little stick camera there? You guys have ALL the newest toys.) Um, I'm sorry, but 11:15.... Chance, your ability to not say TWSS about... ten times, is quite impressive.