Excellent method! I got raves my only cheat was I placed in roasting pan with some liquids and stuffed with celery carrots and onions. So juicy and tender. Excellent recipe. I did a 16 lb and went for 7.5 hrs and was falling off the bone! Thanks so much!
+James did you see all the steam coming off the bird at the end of the vid when i broke it open and it fogged the camera lens? that was dry steam...no moisture or water vapor in it. hard to believe aint it? that's how dry it was! lol. james, how long should it cook at the temperature i cooked it and with me filling the cavity with water along the way? hello?? oh...you dont know the temperature? oh....then how do you know what you are saying to be true?
thanks! btw, after doing this a few years here are some tips i've discovered. 1. use lump charcoal if you want a little better flavor. 2. you can cook two birds at one time, side by side. 3. buy a digital thermometer....and get it to about 180 to 185...yes, i know 165 is the safe zone but its gross and rubbery at that temp. 4. put a layer or two of foil down below the bird and halfway through the cooking, flip the bird upside down with the breast down. the hottest part of the grill is the top and you'll dry out the breast from overcooking if you dont flip the bird upside down. cheers.
Gary- newspaper (or I prefer tear-offs from the charcoal bag) is the best way to light charcoal using the chimney. Healthier and safer than lighter fluid. When the coals ash over, the paper is non-existent. Try again.
ill have to give this a try and form my own opinion!! I was always under the impression is turkey was a high temp shorter time vs the longer slow and low you do for most things on the kettle... would the water under the bird help or does it not get hot enough? thanks!
with any meat...bigger meats require longer temps and usually lower temps so the outside doesn't burn while the inside is raw. then...with longer temps...you try to figure out how to not dry out the meat. bowls of water assist that. my advice is to cook it upside down and buy a thermometer
+snakeclaw Thanks! thought turkeys/chickens were different from that rule! thanks for clarifing! I have a thermometer and LOVE playing so will get it done! thanks!
Ivan Morrison nah....its the steaks that are exempt. high temp to sear and seal the outside of the meat and leave the inside juicy, and if you live in texas you have a very hot fire and its like 30 seconds per side. damn they like their steak bloody and rare. whole birds are tough to get done properly. they want even heat and everyone has their preference as to cook times. in a weber grill, you will find the top of the bird near the lid is hotter than the bottom of the bird, thus the white meat can tend to overcook while you are trying to cook the slime off the dark meat at the bottom. perhaps flipping the bird upside down helps? i haven't done that one yet but am thinking about doing that for the larger birds...like 20 lb and over. good luck
I was going to smoke my turkey this year, but my kids were anxious about trying something new (@#$& kids). Anyway what I would change to your process is having a drip pan filled with water under the turkey, and dump a can of beer inside the turkey not water, and I will wrap it after like three hours. Sure you need to rub it first with salt and pepper.
Anyway for every one saying it's burned, over dried..... Don't judge what you haven't tried. It's a f.... Turkey (dry meat), fast cooking will make it worse, slow cooking end up with much better results as we can see at the end of video, it's falling apart with no effort.
Thx for the suggestion. Its an old vid and ive tweaked the methods a bit but fundamentally its the same. Ive discovered, as you have, tgat there are many ways to do this and have a great tasting bird. Cheers and thx
@@snakeclaw It's the only video I found with over 4 hours cooking time, and I can't understand why people think faster is better! It's a turkey not a bike.
@@chadialhajkadour7198 odd. My grill must run cool because if i cook a bird in 4 hours the dark meat is slimy like wet rubber. A large 20 lb bird will easily take 8 to 10 hrs, and if its not fully thawed, even longer. Turkey is like bacon. Some people like it chewy and some people like it crispy. There is no right or wrong way as it comes down to preference. Slimy dark meat is not my preference. I tend to cook the bird upside down for 2/3 of the cooking before i flip it so the dark meat can cook well. I know a guy who does a bacon weave atop the breast. Definitely trying that next time
Hate to be critical, but that was awful You should never have to "rehydrate" a turkey. That was Griswoldesque. And no wood smoke? If no wood, it's not smoking, just roasting on a grill. I bet that bird was circa 300 degrees.
You do know charcoal is wood, right? Over the years I have modified the method and when I have wood laying around I will add to my charcoal but it doesn't radically change the process. And the point is that unless you like that rubbery gross turkey that lives down at the connection of the leg to the body of the turkey you will have to cook the bird past what people consider to be done in order to have the dark meat not chewy and gross. Every Thanksgiving for the last 20 years I've been asked to bring the smoked turkey to the family dinner at my in-laws. There is usually 20 to 30 people. A few of them are food snobs and high society food experts. I arrived with all the white meat and dark meat separated and flaked into 9 by 13 pans and it's very easy to eat and everyone who has had it his said that it's the best turkey that they've ever had. I do appreciate the hate though. Thank you for your comments
STL all day. Its 10:30 pm 11/29/15 in south st louis, and I am seeeriously considering doing this-now, right now. But where's the lid to MY WEBER Kettle...damn scrappers.
Oh lawd. I will have to reply to this comment for the rest of my life. Look here's the deal. The damn football game was on and the Ravens won. It was quite awesome. I was not going to stop watching one of the best Baltimore Ravens games that there ever was to go play with the damn turkey. Was it cooked slightly too long? Sure. Was it completely edible and did everyone eat it and was it gone in 2 hours and enjoyed by all? Yes. Have you ever cooked bacon a little bit too long and it's a little bit too crispy but you decided to eat it anyway because it was still bacon? Same thing. Everyone here needs to get over it. This video is a guide to inspire and encourage other people to cook a damn turkey. How tough can it be?
I got your back snakeclaw. I have a thawed turkey in my fridge right now. looking for something fun to do over Columbus Day Weekend. Found your video and am properly inspired. Thanks for posting it. Although. I live in Steelers country and it was a little hard read that bit about the Ravens...I'd like to see them smoked. ha ha
Yikes. If you stack the charcoal around the parameter 2 deep and 2 wide for about 2/3’s of the grill you will get a good temp and a good smoke. Way too much charcoal and way too much time. That bird was dry dry. Also, before you smoke... brine.
A dry bird is a tradeoff. The slimey dark meat is done perfectly in this bird. I can understand why you think it was dry based on only seeing the breast. However the trade off is the meat is extra smokey which i enjoy. Yes, i know how to cook a bird where the breast is done perfectly but i cannot stand slimey dark meat. Often i will rehydrate a dry bird after its processed with olive oil and wrapping with plastic wrap in a 9x13. The point if the vid is that its a starting point for you to modify and tweak. Ive done many tweaks since then, especially flipping the bird halfway through. Usually i cook two at a time, both 13 lbs. This weber runs cool so my cook times run about 12 hours.
Dude, I just ran across this video a and that Turkey is WAY over done! First off, you're not smoking it you're just cooking it on a grill. I've been smoking Turkey for years, and smoking involves low and slow with wood to impart the flavor! You're doing the same thing you could with a steak or hamburgers. If you cook a hamburger on a charcoal grill using charcoal briquettes, do you tell people that you're smoking them? Smoking can be done on a Weber grill but you need wood to impart the flavor as I said before, I used to use apple wood a lot on a Weber grill to get the flavor I wanted with turkey, along with a small pot of water for moisture. I would also either brine or inject mine. Next. Have a temperature probe on the inside so I knew what the temperature exactly was on the inside. Next was a temperature probe inside the turkey to tell me what the temperature was. I would usually cook ground a 16-pound bird cuz they're more juicy than 20 lb birds. But there's no way it would take 9 hours to cook a turkey! There's one comment you said did you see the lens fog up when it got near the turkey. I got the same effect with my camera when I open the door of my oven when it was empty. That doesn't mean the oven was moist inside. That just means there's a temperature change and there's moisture in the air. Next, at the end of the video you're putting olive oil on a to, how did you put that reconstituted? If the turkey was done right, and was moist you really wouldn't have to do that. And if you are going to reconstituted, use warm turkey stock or even chicken stock, never use oil! Some warmed up stock and bring turkey back to life for lot better without getting any oily taste on it. I have since bought a pellet smoker and if you want to smoke a good turkey that's the way to go! Good luck with your turkey I know you think it's great, but everybody has room for Improvement.
Thanks for that long comment. You made a few assumptions that are wrong. First, charcoal is wood, fyi. Perhaps its not flavored wood but its still wood. Adding a flavored wood is always a good idea but its not required. 2nd, since you have no idea what temp i was cooking at then how do you know 9 hours is too long? Also, did you not notice the water that i added to the bird? I guess not. That lowers the temp of the bird and increases the cooking time. Also, i prefer the flavor of olive oil on my turkey and i do this no matter what. Been doing it for 20 years. Also, i prefer my turkey more done so there is no dark meat slime. You cannot tell me what i prefer. You sound young and very opinionated.
I just smoked three birds today. 13 hours and 15 hours. Funny how none of you know what temp im cooking at and can pass judgement on how long it takes. Isnt that funny?
you do realize that the paper has been burned and gone for about 30 minutes before any food is put on the grill, dont you? any residue of the paper has also been burned and is gone. the ink in newspapers is soy ink. not really that bad either.
+Justin F ever get sick from eating a raw turkey?? 180 degree at the breast is done. by your method, 15 min per pound @ 250 degrees?? my turkey would be done in 2 hours.??? you should see what it looks like in 2 hours. its still raw. kind of gross actually. i'd never serve that i've done about 20 small turkeys in the last few months. 6 to 7 hours depending on the turkey is right....for most 8 to 12 lb turkeys its never been overdone
6 - 7 hours at 250 for an 8 lb bird is overdone no matter how you slice it. That's a small bird and your cooking it the same as something more than twice it's size. Push come to shove as you've eluded to its all about the internal temperatures. 180 has been the 'safe' measure forever, but it's more recently been accepted that that is overkill. I go until the legs are 168. You'll be hard pressed to find a professional that still uses 180 for birds. I use the 15 min per lb rule for birds between 12 and 16 lbs. It's just a basic calculation to help plan your time, but always use a thermometer.
perhaps its just the unique barometric pressure at my latitude then. my birds are perfect...never overdone...never dry...AND on occasion they are even underdone as evidenced by when i tear them apart and can still find some rubbery-soft semi-bloody meat deep within the bird. i think you are referrencing your temps as they cook in an oven. this is not an oven. its a weber grill. an oven is likely even on the heat. the weber grill is likely cool on the bottom, hot on the top. soo..are you telling me how to cook my bird in an oven or a weber grill?
+snakeclaw the altitude is a good thought actually. I'm referring to a Weber kettle exactly as you are cooking on. Been doing it for 20 years. Hope you don't take this the wrong way but the video of your bird after it was done shows that it was overdone. The meat shouldn't 'flake' as flaking poultry is an indication of being over done. Not to mention you had to add olive oil to 'rehydrate'. Adding the water to the cavity of the bird no doubt adds a significant amount of time to the process. I've never tried this myself. One suggestion because you've mentioned that the Weber cooks uneven. Try a variant of your charcoal method doing a smaller amount but on both sides of the bird. Then put your water bowl in the middle between the charcoal. Lastly a few soaked chunks of fruit wood on the coals. Cheers! I'm hungry now.
i do keep the coals on one side and the bird as far away from the coals as i can so i have no idea what the true temp of the air around the bird. i'm going for slow...not fast. all i know is what works for me. and having had a turkey both ways, i prefer the turkey meat when it flakes off the bone. i dont use a knife to cut it. i just grab it with my hands and it pulls off and i shred it with my fingers just like pulled pork would look. it has a very smokey flavor and if there is a hint of undone or rubbery meat it grosses me out. just my defect i guess. the olive oil trick is not always necessary and i do not always do it but it does add a great flavor to the bird. most people do not even know the oil has been added. its an option. lately i've been putting two 12 to 13 lb birds on the grill. i can do two at once as long as they are no bigger than 12/13 lbs. fire has to be on an outer edge away from the birds. that trick works well when i'm cooking for lots of people as i am this week.
Yup, so dry it flaked apart and the wet steam from the dryness fogged up the camera lens. Funny thing is everyone likes their bird different. You might like the rubber slime deep in the bird. I dont. No worries
I was really enjoying this video too...until you mentioned that 4th & 29 play. As a Charger's fan that still hurts so much. We find the most awesome ways to lose football games.
for what its worth i'm a chargers fan too. since those old days of baltimore when i made this vid ray lewis retired and they have lost their shine. kind of a bummer but on a good note we got rid of those dreaded rams as they left my town. im thrilled beyond words. oh.....uber bummer. now those sucky rams are close to you now. my condolences.
We had some interesting losses last year, too. Almost weekly we got to see new interesting ways to blow a 4th quarter lead. It was incredible to watch.
and wood chips are required? i always thought that was optional? aren't the charcoal briquettes made out of wood?? yes, they are. maybe you'd like to see more wood. sure, there are all sorts of variations. i'm not saying you cant do it that way. since this is not grilling, the only thing left is smoking.
Charcoal is not made of wood its carbon, but lump charcoal is wood!! And if there is a few particles of wood in it, doesn't mean your smoking !! Sure there is smoke but, in real life ,your not smoking it !!! Sorry dude, checkout the other videos were REAL WOOD is used !!!
if only you were the smoking authority i'd believe you. proof is in the taste. sorry. my "smoked" turkey tastes as good as any turkey that has been smoked. sorry. that is just how it is, and the dozens i feed every thanksgiving agree with that statement. i'm sorry my version is different than yours.
Sorry that was my son that made that comment.. he's such a troll. Smh looked at your video and bird looks nice. Love the method you did with the coals.
This is terrible. People, please don’t ruin your turkey like this. There are plenty more videos that show how to properly cook and serve it. It shouldn’t “flake” and you shouldn’t need to oil and season it after the cook. Yikes. This must be a troll.
I usually will oil my turkey since to cook the entire turkey where the dark meat is not rubbery it will cook a bit longer. There is no way to avoid this. Oiling it or not is a preference akin to putting ketchup on a burger. Some do it and some don't. This turkey went a bit further than most my birds but, like bacon, there are many ways to eat it where it's still good. I'm sorry you feel offended. Perhaps you were coddled by mom as a child.
@@snakeclaw nobody is “offended” but you. You constantly berate those who criticize you so I think it’s clear who the delicate coddled snowflake really is. Real men know how to grill and take criticism. You do neither. You’re too delicate and feminine.
@@smalltowndowntown9199 lol. TH-cam is full of people who are keyboard warriors telling people "how to do it". There are two types of people in the world. There are those who actually "do" and then there are unhappy trolls telling those who do how they should have done it. You are part of the later group. I'm a very used to people like you. You call me a troll, then I call you out for being offended, and then you try and fail to feign outrage and flip the script. Dude, get over yourself. I've cooked hundreds more turkeys than you. Some come out more done than others. Like bacon it is all edible and good. This bird was happily eaten in one hour. This is a guide for people to cook their bird anyway they want. Apparently you are offended or maybe jealous that I have two million views
@@snakeclaw yeah, you’re a troll. I should’ve known. Nobody can be dumb enough to cook a turkey as long as you did then add oil to the sawdust meat you made. Well played. Sad that you have no life and have to resort to trying to ruin other people’s Thanksgiving dinner but the internet is full of loser trolls like you so I shouldn’t be surprised. Blocking you now, bud. Good luck in life. You’ll need it.
@@smalltowndowntown9199 lol. I could reply and dissect your every bizarre statement....BUT...alas, I won't. Your comment is so insane I would like it to stand alone as it is so people can judge you for that.
+David Gomez 9 hours at what temp is too long? 180 degrees? 400 degrees? that statement is meaningless unless you know the temp. i do appreciate you posting trying to hate and coming off looking a bit silly...bruh. i just pulled one off the grill just now. 12 hours! moist and awesome. bird was 191 temp on one side and 173 on the other. its important to know what you are talking about before you post about this sort of thing.
a smaller bird will be done in that short of a time. i'm guessing you had a 10 lb bird. i figured out how to cook two 15 lb birds side by side this past thanksgiving. with the top vent at full open my grill will run at 330. it took 8 hours to cook both birds, flipping them upside down halfway through.
el muchacho wow. That's a world record. I've never been able to cook that fast on my Weber. What's odd is I have 2 full size Webber's and they both cook at radically different times and temperatures. I try to cook mainly on one because I have that one figured out. The other one I use just for pizzas.
@@skiprope536 i cooked one for 19 hours once. Came out perfect. Since you dont know the size of bird or the temp you will be angry and make stupid guesses as you seem to have issues. I will leave your idiotic remarks for the world to see
Thanks a bunch!!! I tried this and my turkey came out PERFECT. To those who are saying its dry, the bowl of water (along with pouring water into the cavity) is the solution. It took me around 9hrs for a 20lb turkey. Luckily I had the tab pop up to tell me when it was done :)
+Mase379 thx. glad you liked it. its soo lazy to do it this way. takes all the work out of it. i made the vid many years ago. i've evolved to using two bowls of water instead of one, and i try to keep them from running dry. i've been thinking of cooking the bird upside down, perhaps maybe half way through the cooking so i dont have that raw-ish dark meat while the breast is done. but this is a problem mostly with the big birds only. btw...you can squeeze two 12 lb birds onto a grill at the same time and this grill trick works also.. i think two smaller birds cook a bit better than one big bird.
and yet delicious. sorry if its not done how you like but it i'm not a fan of the slimy dark meat deep between the legs when its cooked how you like it.
IF i fucked it up, it wouldn't have tasted so good and disappeared so fast. i think it was eaten in 3 hours. not all my birds come out exactly like this one but they are ALL very good. i've never ruined one yet. part of growing up and maturing is learning to be flexible and not so rigid in one's interpretation of how life is. i understand you have "my way or the highway" point of view, but you'll grow out of it. no biggie.
Excellent method! I got raves my only cheat was I placed in roasting pan with some liquids and stuffed with celery carrots and onions. So juicy and tender. Excellent recipe. I did a 16 lb and went for 7.5 hrs and was falling off the bone! Thanks so much!
hey, thats a pretty good tip. glad you took my recipe and made it your own. cheers, man!
I can't even begin to find a word for that disaster
wow, it is turkey jerky with no seasoning
That is the driest turkey I have ever seen! You literally cooked it twice as long as you should have.
+James did you see all the steam coming off the bird at the end of the vid when i broke it open and it fogged the camera lens? that was dry steam...no moisture or water vapor in it. hard to believe aint it? that's how dry it was! lol. james, how long should it cook at the temperature i cooked it and with me filling the cavity with water along the way? hello?? oh...you dont know the temperature? oh....then how do you know what you are saying to be true?
Looks like the turkey from the Xmas vacation movie
@@hebrewhammer8571 😂😂😂😂
Tried your method ... amazing! Fantastic... thank you for sharing. Saved me from buying an expensive smoker ... my basic Weber rocks!
thanks! btw, after doing this a few years here are some tips i've discovered. 1. use lump charcoal if you want a little better flavor. 2. you can cook two birds at one time, side by side. 3. buy a digital thermometer....and get it to about 180 to 185...yes, i know 165 is the safe zone but its gross and rubbery at that temp. 4. put a layer or two of foil down below the bird and halfway through the cooking, flip the bird upside down with the breast down. the hottest part of the grill is the top and you'll dry out the breast from overcooking if you dont flip the bird upside down. cheers.
Thanks for sharing. Trying it this morning ... can’t wait
Gary- newspaper (or I prefer tear-offs from the charcoal bag) is the best way to light charcoal using the chimney. Healthier and safer than lighter fluid. When the coals ash over, the paper is non-existent. Try again.
use 4 fritos
@@oldtexan ,lol 😉
Thanks this has become my Thanksgiving tradition! only way to cook a turkey!
Lets go get Chinese !
You did good!!!!!!
The skin looked so crispy......
Excellent! The ol snake method with the charcoal. Gonna go this route I think this year. Cheers!
bong hits for the crew
ill have to give this a try and form my own opinion!! I was always under the impression is turkey was a high temp shorter time vs the longer slow and low you do for most things on the kettle... would the water under the bird help or does it not get hot enough? thanks!
with any meat...bigger meats require longer temps and usually lower temps so the outside doesn't burn while the inside is raw. then...with longer temps...you try to figure out how to not dry out the meat. bowls of water assist that. my advice is to cook it upside down and buy a thermometer
+snakeclaw Thanks! thought turkeys/chickens were different from that rule! thanks for clarifing! I have a thermometer and LOVE playing so will get it done! thanks!
Ivan Morrison nah....its the steaks that are exempt. high temp to sear and seal the outside of the meat and leave the inside juicy, and if you live in texas you have a very hot fire and its like 30 seconds per side. damn they like their steak bloody and rare. whole birds are tough to get done properly. they want even heat and everyone has their preference as to cook times. in a weber grill, you will find the top of the bird near the lid is hotter than the bottom of the bird, thus the white meat can tend to overcook while you are trying to cook the slime off the dark meat at the bottom. perhaps flipping the bird upside down helps? i haven't done that one yet but am thinking about doing that for the larger birds...like 20 lb and over. good luck
Is that the charcoal with the lighter fluid already added like the Kingsford Match Light stuff?
Definitely do not use that kknd of charcoal or the bird will taste light lighter fluid
I was going to smoke my turkey this year, but my kids were anxious about trying something new (@#$& kids).
Anyway what I would change to your process is having a drip pan filled with water under the turkey, and dump a can of beer inside the turkey not water, and I will wrap it after like three hours.
Sure you need to rub it first with salt and pepper.
Anyway for every one saying it's burned, over dried.....
Don't judge what you haven't tried.
It's a f.... Turkey (dry meat), fast cooking will make it worse, slow cooking end up with much better results as we can see at the end of video, it's falling apart with no effort.
Thx for the suggestion. Its an old vid and ive tweaked the methods a bit but fundamentally its the same. Ive discovered, as you have, tgat there are many ways to do this and have a great tasting bird. Cheers and thx
@@snakeclaw
It's the only video I found with over 4 hours cooking time, and I can't understand why people think faster is better!
It's a turkey not a bike.
@@chadialhajkadour7198 odd. My grill must run cool because if i cook a bird in 4 hours the dark meat is slimy like wet rubber. A large 20 lb bird will easily take 8 to 10 hrs, and if its not fully thawed, even longer. Turkey is like bacon. Some people like it chewy and some people like it crispy. There is no right or wrong way as it comes down to preference. Slimy dark meat is not my preference. I tend to cook the bird upside down for 2/3 of the cooking before i flip it so the dark meat can cook well. I know a guy who does a bacon weave atop the breast. Definitely trying that next time
"Hiiiiii Shaawwwwwn. Woooooooow"
I like the simplicity.
dam you fucked that turkey up
Hate to be critical, but that was awful You should never have to "rehydrate" a turkey. That was Griswoldesque. And no wood smoke? If no wood, it's not smoking, just roasting on a grill. I bet that bird was circa 300 degrees.
You do know charcoal is wood, right? Over the years I have modified the method and when I have wood laying around I will add to my charcoal but it doesn't radically change the process. And the point is that unless you like that rubbery gross turkey that lives down at the connection of the leg to the body of the turkey you will have to cook the bird past what people consider to be done in order to have the dark meat not chewy and gross. Every Thanksgiving for the last 20 years I've been asked to bring the smoked turkey to the family dinner at my in-laws. There is usually 20 to 30 people. A few of them are food snobs and high society food experts. I arrived with all the white meat and dark meat separated and flaked into 9 by 13 pans and it's very easy to eat and everyone who has had it his said that it's the best turkey that they've ever had. I do appreciate the hate though. Thank you for your comments
STL all day. Its 10:30 pm 11/29/15 in south st louis, and I am seeeriously considering doing this-now, right now. But where's the lid to MY WEBER Kettle...damn scrappers.
that looked amazing going to try my first Turkey this yr. smoking
you dont need to cook a turkey for that long!! on my lord, that poor bird
Oh lawd. I will have to reply to this comment for the rest of my life. Look here's the deal. The damn football game was on and the Ravens won. It was quite awesome. I was not going to stop watching one of the best Baltimore Ravens games that there ever was to go play with the damn turkey. Was it cooked slightly too long? Sure. Was it completely edible and did everyone eat it and was it gone in 2 hours and enjoyed by all? Yes. Have you ever cooked bacon a little bit too long and it's a little bit too crispy but you decided to eat it anyway because it was still bacon? Same thing. Everyone here needs to get over it. This video is a guide to inspire and encourage other people to cook a damn turkey. How tough can it be?
I got your back snakeclaw. I have a thawed turkey in my fridge right now. looking for something fun to do over Columbus Day Weekend. Found your video and am properly inspired. Thanks for posting it. Although. I live in Steelers country and it was a little hard read that bit about the Ravens...I'd like to see them smoked. ha ha
Hopefully everyone was drunk after to game to eat that.
Yikes. If you stack the charcoal around the parameter 2 deep and 2 wide for about 2/3’s of the grill you will get a good temp and a good smoke. Way too much charcoal and way too much time. That bird was dry dry.
Also, before you smoke... brine.
A dry bird is a tradeoff. The slimey dark meat is done perfectly in this bird. I can understand why you think it was dry based on only seeing the breast. However the trade off is the meat is extra smokey which i enjoy. Yes, i know how to cook a bird where the breast is done perfectly but i cannot stand slimey dark meat. Often i will rehydrate a dry bird after its processed with olive oil and wrapping with plastic wrap in a 9x13. The point if the vid is that its a starting point for you to modify and tweak. Ive done many tweaks since then, especially flipping the bird halfway through. Usually i cook two at a time, both 13 lbs. This weber runs cool so my cook times run about 12 hours.
Dude, I just ran across this video a and that Turkey is WAY over done! First off, you're not smoking it you're just cooking it on a grill. I've been smoking Turkey for years, and smoking involves low and slow with wood to impart the flavor! You're doing the same thing you could with a steak or hamburgers. If you cook a hamburger on a charcoal grill using charcoal briquettes, do you tell people that you're smoking them?
Smoking can be done on a Weber grill but you need wood to impart the flavor as I said before, I used to use apple wood a lot on a Weber grill to get the flavor I wanted with turkey, along with a small pot of water for moisture. I would also either brine or inject mine.
Next. Have a temperature probe on the inside so I knew what the temperature exactly was on the inside. Next was a temperature probe inside the turkey to tell me what the temperature was.
I would usually cook ground a 16-pound bird cuz they're more juicy than 20 lb birds. But there's no way it would take 9 hours to cook a turkey!
There's one comment you said did you see the lens fog up when it got near the turkey. I got the same effect with my camera when I open the door of my oven when it was empty. That doesn't mean the oven was moist inside. That just means there's a temperature change and there's moisture in the air.
Next, at the end of the video you're putting olive oil on a to, how did you put that reconstituted? If the turkey was done right, and was moist you really wouldn't have to do that. And if you are going to reconstituted, use warm turkey stock or even chicken stock, never use oil! Some warmed up stock and bring turkey back to life for lot better without getting any oily taste on it.
I have since bought a pellet smoker and if you want to smoke a good turkey that's the way to go! Good luck with your turkey I know you think it's great, but everybody has room for Improvement.
Thanks for that long comment. You made a few assumptions that are wrong. First, charcoal is wood, fyi. Perhaps its not flavored wood but its still wood. Adding a flavored wood is always a good idea but its not required. 2nd, since you have no idea what temp i was cooking at then how do you know 9 hours is too long? Also, did you not notice the water that i added to the bird? I guess not. That lowers the temp of the bird and increases the cooking time. Also, i prefer the flavor of olive oil on my turkey and i do this no matter what. Been doing it for 20 years. Also, i prefer my turkey more done so there is no dark meat slime. You cannot tell me what i prefer. You sound young and very opinionated.
I’ll smoke brisket that long, but not turkey.
I just smoked three birds today. 13 hours and 15 hours. Funny how none of you know what temp im cooking at and can pass judgement on how long it takes. Isnt that funny?
Bet the newspaper adds alot of great flavor.
you do realize that the paper has been burned and gone for about 30 minutes before any food is put on the grill, dont you? any residue of the paper has also been burned and is gone. the ink in newspapers is soy ink. not really that bad either.
That my friend is one overdone turkey. Try 15 minutes per lb keeping the indirect heat under 250 degrees.
+Justin F ever get sick from eating a raw turkey?? 180 degree at the breast is done. by your method, 15 min per pound @ 250 degrees?? my turkey would be done in 2 hours.??? you should see what it looks like in 2 hours. its still raw. kind of gross actually. i'd never serve that i've done about 20 small turkeys in the last few months. 6 to 7 hours depending on the turkey is right....for most 8 to 12 lb turkeys its never been overdone
6 - 7 hours at 250 for an 8 lb bird is overdone no matter how you slice it. That's a small bird and your cooking it the same as something more than twice it's size. Push come to shove as you've eluded to its all about the internal temperatures. 180 has been the 'safe' measure forever, but it's more recently been accepted that that is overkill. I go until the legs are 168. You'll be hard pressed to find a professional that still uses 180 for birds. I use the 15 min per lb rule for birds between 12 and 16 lbs. It's just a basic calculation to help plan your time, but always use a thermometer.
perhaps its just the unique barometric pressure at my latitude then. my birds are perfect...never overdone...never dry...AND on occasion they are even underdone as evidenced by when i tear them apart and can still find some rubbery-soft semi-bloody meat deep within the bird. i think you are referrencing your temps as they cook in an oven. this is not an oven. its a weber grill. an oven is likely even on the heat. the weber grill is likely cool on the bottom, hot on the top. soo..are you telling me how to cook my bird in an oven or a weber grill?
+snakeclaw the altitude is a good thought actually. I'm referring to a Weber kettle exactly as you are cooking on. Been doing it for 20 years. Hope you don't take this the wrong way but the video of your bird after it was done shows that it was overdone. The meat shouldn't 'flake' as flaking poultry is an indication of being over done. Not to mention you had to add olive oil to 'rehydrate'. Adding the water to the cavity of the bird no doubt adds a significant amount of time to the process. I've never tried this myself. One suggestion because you've mentioned that the Weber cooks uneven. Try a variant of your charcoal method doing a smaller amount but on both sides of the bird. Then put your water bowl in the middle between the charcoal. Lastly a few soaked chunks of fruit wood on the coals. Cheers! I'm hungry now.
i do keep the coals on one side and the bird as far away from the coals as i can so i have no idea what the true temp of the air around the bird. i'm going for slow...not fast. all i know is what works for me. and having had a turkey both ways, i prefer the turkey meat when it flakes off the bone. i dont use a knife to cut it. i just grab it with my hands and it pulls off and i shred it with my fingers just like pulled pork would look. it has a very smokey flavor and if there is a hint of undone or rubbery meat it grosses me out. just my defect i guess. the olive oil trick is not always necessary and i do not always do it but it does add a great flavor to the bird. most people do not even know the oil has been added. its an option. lately i've been putting two 12 to 13 lb birds on the grill. i can do two at once as long as they are no bigger than 12/13 lbs. fire has to be on an outer edge away from the birds. that trick works well when i'm cooking for lots of people as i am this week.
You gone need some gravy with that, look dry
Yup, so dry it flaked apart and the wet steam from the dryness fogged up the camera lens. Funny thing is everyone likes their bird different. You might like the rubber slime deep in the bird. I dont. No worries
I was really enjoying this video too...until you mentioned that 4th & 29 play. As a Charger's fan that still hurts so much. We find the most awesome ways to lose football games.
for what its worth i'm a chargers fan too. since those old days of baltimore when i made this vid ray lewis retired and they have lost their shine. kind of a bummer but on a good note we got rid of those dreaded rams as they left my town. im thrilled beyond words. oh.....uber bummer. now those sucky rams are close to you now. my condolences.
We had some interesting losses last year, too. Almost weekly we got to see new interesting ways to blow a 4th quarter lead. It was incredible to watch.
I’m trying it
This is not smoking but, cooking a turkey, there are no wood chips in here that I see???
and wood chips are required? i always thought that was optional? aren't the charcoal briquettes made out of wood?? yes, they are. maybe you'd like to see more wood. sure, there are all sorts of variations. i'm not saying you cant do it that way. since this is not grilling, the only thing left is smoking.
Charcoal is not made of wood its carbon, but lump charcoal is wood!! And if there is a few particles of wood in it, doesn't mean your smoking !! Sure there is smoke but, in real life ,your not smoking it !!! Sorry dude, checkout the other videos were REAL WOOD is used !!!
if only you were the smoking authority i'd believe you. proof is in the taste. sorry. my "smoked" turkey tastes as good as any turkey that has been smoked. sorry. that is just how it is, and the dozens i feed every thanksgiving agree with that statement. i'm sorry my version is different than yours.
charcoal, such as kingsford, is made mostly of sawdust.
Do you think the pros call it smoking when they don't use real wood ?? No !
😂😂😂😂 Dry ass turkey
Dru Garza its preference. But guess what? You can do the exact same method and remove your turkey sooner. Bam! Problem solved
Sorry that was my son that made that comment.. he's such a troll. Smh looked at your video and bird looks nice. Love the method you did with the coals.
Hey Dru, what does your son know about cooking a turkey? Seemed like it was you who posted the original comment.
Rodrick Davis my son is 17 and is no stranger to smoked bbq. His plan was to smoke our turkey this year. He had since made his own TH-cam account lol
This is terrible. People, please don’t ruin your turkey like this. There are plenty more videos that show how to properly cook and serve it. It shouldn’t “flake” and you shouldn’t need to oil and season it after the cook. Yikes. This must be a troll.
I usually will oil my turkey since to cook the entire turkey where the dark meat is not rubbery it will cook a bit longer. There is no way to avoid this. Oiling it or not is a preference akin to putting ketchup on a burger. Some do it and some don't. This turkey went a bit further than most my birds but, like bacon, there are many ways to eat it where it's still good. I'm sorry you feel offended. Perhaps you were coddled by mom as a child.
@@snakeclaw nobody is “offended” but you. You constantly berate those who criticize you so I think it’s clear who the delicate coddled snowflake really is. Real men know how to grill and take criticism. You do neither. You’re too delicate and feminine.
@@smalltowndowntown9199 lol. TH-cam is full of people who are keyboard warriors telling people "how to do it". There are two types of people in the world. There are those who actually "do" and then there are unhappy trolls telling those who do how they should have done it. You are part of the later group. I'm a very used to people like you. You call me a troll, then I call you out for being offended, and then you try and fail to feign outrage and flip the script. Dude, get over yourself. I've cooked hundreds more turkeys than you. Some come out more done than others. Like bacon it is all edible and good. This bird was happily eaten in one hour. This is a guide for people to cook their bird anyway they want. Apparently you are offended or maybe jealous that I have two million views
@@snakeclaw yeah, you’re a troll. I should’ve known. Nobody can be dumb enough to cook a turkey as long as you did then add oil to the sawdust meat you made. Well played. Sad that you have no life and have to resort to trying to ruin other people’s Thanksgiving dinner but the internet is full of loser trolls like you so I shouldn’t be surprised.
Blocking you now, bud. Good luck in life. You’ll need it.
@@smalltowndowntown9199 lol. I could reply and dissect your every bizarre statement....BUT...alas, I won't. Your comment is so insane I would like it to stand alone as it is so people can judge you for that.
I think he was making turkey jerky. Lol😂😂😁😀👎👎👎🍗🍗.. sorry bro but thats one dry ass Turkey. More like turkey jerky.... 9 hours way too damn long....
+David Gomez 9 hours at what temp is too long? 180 degrees? 400 degrees? that statement is meaningless unless you know the temp. i do appreciate you posting trying to hate and coming off looking a bit silly...bruh. i just pulled one off the grill just now. 12 hours! moist and awesome. bird was 191 temp on one side and 173 on the other. its important to know what you are talking about before you post about this sort of thing.
Mine wass done in 3 hrs.. Came out real good
a smaller bird will be done in that short of a time. i'm guessing you had a 10 lb bird. i figured out how to cook two 15 lb birds side by side this past thanksgiving. with the top vent at full open my grill will run at 330. it took 8 hours to cook both birds, flipping them upside down halfway through.
snakeclaw 14 lbs bird had vent fully open..
I had a lil dryness on side close to fire..next time ill rotate.. Over all it was very moist and juicy..
el muchacho wow. That's a world record. I've never been able to cook that fast on my Weber. What's odd is I have 2 full size Webber's and they both cook at radically different times and temperatures. I try to cook mainly on one because I have that one figured out. The other one I use just for pizzas.
snakeclaw I'm wanting to make some pizza soon hopefully
Over cooked and dry. You like eating Kleenex?
This has been discussed. Reading comprehension challenging for you?
Stupidity and Inbreeding run in your family i take it. Why don't you just cook it for 24 hours. You IDIOT!
@@skiprope536 i cooked one for 19 hours once. Came out perfect. Since you dont know the size of bird or the temp you will be angry and make stupid guesses as you seem to have issues. I will leave your idiotic remarks for the world to see
@@snakeclaw Hey MORON. I am a chef. That is a an over cooked bird. You need dueling banjo music for a sound track.
@@skiprope536 nah, you are no chef as you cannot read. I know many chefs. Some kind of suck. I bet you are part of the suck group that cant read
Thanks a bunch!!! I tried this and my turkey came out PERFECT. To those who are saying its dry, the bowl of water (along with pouring water into the cavity) is the solution. It took me around 9hrs for a 20lb turkey. Luckily I had the tab pop up to tell me when it was done :)
+Mase379 thx. glad you liked it. its soo lazy to do it this way. takes all the work out of it. i made the vid many years ago. i've evolved to using two bowls of water instead of one, and i try to keep them from running dry. i've been thinking of cooking the bird upside down, perhaps maybe half way through the cooking so i dont have that raw-ish dark meat while the breast is done. but this is a problem mostly with the big birds only. btw...you can squeeze two 12 lb birds onto a grill at the same time and this grill trick works also.. i think two smaller birds cook a bit better than one big bird.
over cooked
and yet delicious. sorry if its not done how you like but it i'm not a fan of the slimy dark meat deep between the legs when its cooked how you like it.
snakeclaw LOL just admit that you fucked up that bird. It's called growing pains,but you tried brother 👍
IF i fucked it up, it wouldn't have tasted so good and disappeared so fast. i think it was eaten in 3 hours. not all my birds come out exactly like this one but they are ALL very good. i've never ruined one yet. part of growing up and maturing is learning to be flexible and not so rigid in one's interpretation of how life is. i understand you have "my way or the highway" point of view, but you'll grow out of it. no biggie.