If you like this video, I've put together a list of other videos you'd love! Double Smoked Ham: th-cam.com/video/RmFWoQnxbM0/w-d-xo.html Smoked Prime Rib: th-cam.com/video/JsWFiBxb9zc/w-d-xo.html Perfect Beef Tenderloin: th-cam.com/video/QxHaUv0dWh4/w-d-xo.html
Brother, thanks for this. I used your method for my turkey it worked out better than I expected. My son, who is not a fan of turkey, loved it. You have a new fan.
If you pull the meat sideways with one hand before injecting with the other, the needle channel will offset through layers of muscle when you withdraw the needle, and you won’t get all that leakage (old nurse trick, deep intramuscular injection technique)
Ive used different TH-cam channels recipes. This dude’s stuff always come out the best for me. He’s extremely detailed, the video description always has the info I need, and the dude is just as fun and relatable as he is professional. Great channel! Happy Thanksgiving!
I didn’t do the glaze for my turkey today but I did pretty much everything he said on 22lb bird. Hands down best turkey I’ve ever had. And I don’t even like turkey usually. But this time I really couldn’t get enough
Oh man this came out sooooo good! I tried on a spare Turkey because I didn’t want to mess up Thanksgiving. But now I know come November this is how I’m making the Turkey 😋
God, thank you for all things. Thank you for every turkey. Thank you for supervising our cooking and smoking and grilling. I am praying there will be no fires or accidents or injuries or illnesses or burns this thanksgiving and every day In Jesus mighty name. Amen 🙏 I pray for no fretting, no worries and no strife, aggression, violence, invasions or cuts to our bodies or anything important In Jesus mighty name. Amen 🙏.
I just pulled a 15 pound turkey out of the smoker. Cooked at 285 degrees. However, it was actually overcooked at 4 hours. waiting to see how it will be when cooled. PS Recteq 590 smoker.
Mate bought a masterbuilt and your channel was recommended by the seller. Best decision love the channel and this videos going to help because I'm holding Christmas this year
Just wondering why you didnt use olive oil to coat the skin before you used your ingredients to coat the skin? Also would you think adding a little honey to the injection might b good?
Wow looks amazing! I was gonna try this recipe out this weekend. My pitboss pellet grill doesn’t go to 285. It goes from 200, 225, 250 to 300 then 350. My temperature isn’t the most dynamic😅 do you think I’d still work out if I put it on at 225?
Sorry I thought it was in the description… here it is: I used a 4:1 ratio of honey:bourbon - 6 tablespoons honey - 1.5 tablespoons bourbon - 1 teaspoon cajun seasoning
Man Andy that looks great! I am going to give it a practice on a small turkey before the big day gets here. But I am using a 560. Do I need to make any cooking changes for it (higher shelf cook, etc). And I want to ask your advice on something else, I live in Philly where it gets cold in the winter, do you think I need to remove (if it's possible) the digital unit on the 560 if I store it outside?
Always go two birds! I'm finally getting my replacement fan for my 980, been using a friends heater meter for the last 3 months. How do you do your wood chunks? All in the hopper, or some in the ash pan? Doing a practice turkey either tomorrow or Sunday, I don't have a large syringe yet to inject, but love that glaze look, will do that for sure!
@@AndersonsSmokeShow do you have a hard time getting clean smoke? I normally run 2 layers of 3-4 chunks. I've done maybe 6 cooks and every time I do chunks in the hopper it takes forever to get clean smoke. So frustrating because the 560 I had there was no thinking about it it just puffed thin blue.
Hey buddy, how was the hunting trip? I’ve seen a couple of videos on turkeys. Your video was probably the one I’m gonna do. Let me ask, was the a Decent amount of smoke flavor? As always brother great video And congratulations on all the views as well, that’s a crazy amount of views
Trip was good. Not sure if you follow my other channel (most of my work is behind the scenes on this one), but we posted a video from the trip: th-cam.com/video/yVa8Bbnoe7A/w-d-xo.html I get a decent amount of smoke on the turkey. Enough to where I think it’s worth it.
Thanks for the great video. I have a Camp Chef Wifi 24 arriving soon and doing a turkey is on my list. One question about the turkey ... was it a fresh turkey (no injection of broth, etc.)? ... or was it a frozen store bought (which are usually already injected with broth, sodium, etc.)? If it was fresh / unprocessed ... what adjustments do you think would be appropriate with a frozen bird? Primarily concerned about not overdoing the sodium and injections.
Pretty much all of the turkeys that I use are store bought frozen turkeys. The only think that you’ve got to really worry about is salt content, but if you keep that in mind they turn out great!
great video however if you cook a turkey for 5 hours you need to rest it for at least 2-3 hours1 Don't carve it open as soon as you take it off the grill!
noticed on another Thanksgiving YT video an oven slow cooked turkey breast was very juicy...makes sense spatchcock gives that result also. Seems like you could do both, have the presentation and serve from split portion first. Freeze leftovers for stir fry, soup or casseroles. The flavor of smoked with your glaze, "beneath skin" herb butter, and dry brine sounds amazingly good 🦃 Looks just like a roasted turkey 🍁🕯❤
Hi Andy. First time watching your channel. Very informative and educational. I'm barely getting into smoking with my offset smoker. What type of would recommend for a turkey? I made one today with apple wood and pecan and trying to get it right for the big day. Thanks!
Great Job, next time add 1 tablespoon of curing salt and make the one you just made. You will have Turkey and Ham.I say 3days top any size. Try It. You did a great job.And so did I this Thanksgiving 🤣.
How do I get Spiceology Turkey Rub sooner?! The soonest they can deliver is like a month! Anyone who has some extra Spiceology Turkey Rub, please let me know! I’ll buy it and pay extra for shipping!! I need this for Thanksgiving!
I used the dry brine and took the center back piece out and laid the turkey flat. After injecting the breasts thighs and legs with a solution and put it on my smoker at 250° for two hours and it turned out perfect. Be careful on how long you cook it check it often.
In the middle of my cook right now and wondering the same thing. Don’t know if you just combine and mix the ingredients or if it needs to be heated. Seems without cooking it would be much thicker???
I'm planning on smoking a turkey this Thanksgiving with my offset smoker for the first time.. came across this channel this turkey looks excellent I want to follow the recipe as in the video my only concern and question is the glaze I would love to try the bourbon glaze I'm just wearing about the family .... Does it have a strong alcohol flavor ?
"I like my injection on the sweeter side vs the saltier side. Now in my injection I have black pepper, salt..." I know you probably didn't have a lot of salt in it, more of a balance thing. But it just sounded funny.
If you like this video, I've put together a list of other videos you'd love!
Double Smoked Ham: th-cam.com/video/RmFWoQnxbM0/w-d-xo.html
Smoked Prime Rib: th-cam.com/video/JsWFiBxb9zc/w-d-xo.html
Perfect Beef Tenderloin: th-cam.com/video/QxHaUv0dWh4/w-d-xo.html
Brother, thanks for this. I used your method for my turkey it worked out better than I expected. My son, who is not a fan of turkey, loved it. You have a new fan.
If you pull the meat sideways with one hand before injecting with the other, the needle channel will offset through layers of muscle when you withdraw the needle, and you won’t get all that leakage (old nurse trick, deep intramuscular injection technique)
Ahhhh thats a great tip!
Ha! I was going to say the same thing! I am a nurse!
z-track
Thanks!
Thanks, I’ll try it!💯👊🏾🙏🏾💪🏾👍🏾
That looks great, I could almost smell it.
Ive used different TH-cam channels recipes. This dude’s stuff always come out the best for me. He’s extremely detailed, the video description always has the info I need, and the dude is just as fun and relatable as he is professional. Great channel! Happy Thanksgiving!
Thanks!
I didn’t do the glaze for my turkey today but I did pretty much everything he said on 22lb bird. Hands down best turkey I’ve ever had. And I don’t even like turkey usually. But this time I really couldn’t get enough
Awesome! Glad to hear that it turned out great!
Oh man this came out sooooo good! I tried on a spare Turkey because I didn’t want to mess up Thanksgiving. But now I know come November this is how I’m making the Turkey 😋
💪🏻💪🏻
The best smoked Turkey ive ate was injected with dr. Thunder soda. The flavor was awesome. The soda gave it a pop.
God, thank you for all things. Thank you for every turkey. Thank you for supervising our cooking and smoking and grilling. I am praying there will be no fires or accidents or injuries or illnesses or burns this thanksgiving and every day In Jesus mighty name. Amen 🙏 I pray for no fretting, no worries and no strife, aggression, violence, invasions or cuts to our bodies or anything important In Jesus mighty name. Amen 🙏.
Looks good. I wet brine, rub and inject my turkey, and smoke it on my Weber kettle.
Same here
You're the man, simple straight to the point
I will try this one on Thanksgiving
Thank you for share,happy holidays
I just pulled a 15 pound turkey out of the smoker. Cooked at 285 degrees. However, it was actually overcooked at 4 hours. waiting to see how it will be when cooled. PS Recteq 590 smoker.
Mate bought a masterbuilt and your channel was recommended by the seller. Best decision love the channel and this videos going to help because I'm holding Christmas this year
So the store recommended you check out my videos?? That’s pretty cool! This turkey recipe is hands down one of the best turkey that I’ve ever cooked.
That Turkey looks Delicious.
Thanks!
I can’t wait to try it
Happy thanksgiving everyone! Great video I will be trying my recteq for the first smoked turkey!!
Thanks! Happy Thanksgiving to you too
Great job Andrew of breaking down your cook. I always fine your videos informative. Thanks for sharing your expertise. Cheers
Thanks for watching Doug!
Using this plan for this year's turkey, thanks @andersonsmokeshow for the suggestion!
That bird looked delish my man! Nice work! I would love to use that recipe!
I can tell by looking at it, that is tastes great!
How should I transport it while keeping the skin crispy? I have about an hour drive after it’s done
My man, I have to THANK YOU, I just followed your video from start to end, the turkey was phenomenal
Great looking turkey. That gravity smoker does an excellent job. Have a blessed day and keep smoking!
Thanks Doug! I’ve got my turkey recipe down!
Just wondering why you didnt use olive oil to coat the skin before you used your ingredients to coat the skin? Also would you think adding a little honey to the injection might b good?
This is my first time to watched your video and I just want to say that it's really informative and awesome. new subs.
Thanks for the support!
Great video 285 for about 5 hours you said for how many pounds?
Also will be using a Pit Boss Smoker
Wow the skin on that finished bird looks so tasty.
It was the best I’ve made so far!
Did you place a water pan in between your coals?
Wow looks amazing! I was gonna try this recipe out this weekend. My pitboss pellet grill doesn’t go to 285. It goes from 200, 225, 250 to 300 then 350. My temperature isn’t the most dynamic😅 do you think I’d still work out if I put it on at 225?
Yes. 225 is the magic #
Outstanding 🤘
Can you give me an idea of an good injector to purchase used to inject my meats when injecting and smoking? I would greatly appreciate it.
Awesome video! Really appreciate your channel! Keep the smoke comin’!!!
Thanks Jason!
Great vid. So 17 pound turkey should take approximately 5 and and a half hours at 285F?
I used his recipe today and my turkey came out amazing! My breast wasn’t dry or anything. I added my own twist to it but it was sooo good.
Heck yeah! Glad to hear it turned out!
Which cajun seasoning did you use for the glaze? The link posted is the Hollywood blend. what did you exactly use?
I used the Spiceology blackened, but any Cajun seasoning would work
I can see how moisture would be drawn out but how exactly does it put moisture back in?
With the injection.
Excellent cook bro! It looked awesome.
Thanks!
Looks amazing!
How about spatchcocking??? Will that work on a turkey to speed up the cook?
Yeah it will. I have several spatchcock videos on my channel
This was by far the most informational and logical -straight to the point recipe I have found and we will be trying for Friendsgiving! Thank you!
Thanks! I’m going to be doing one of these for our Friendsgiving too!
Me too!
Looks amazing brother
Thanks!
Is your glaze 4:1 Bourbon to Honey or like in your video 4:1 Honey to Bourbon? Which is it
It’s honey to bourbon. I just realized my description has it backwards!!! Thanks for bringing this to my attention
If you have a Turkey that’s been pre brined in a 8% sea salt solution, would you still wet brine? If so would you back off on the salt?
Yeah I still wet brine. I have a couple videos where I wet brine and it’s using pre-brined turkeys.
Can you please put out the glaze recipe? Trying to make a turkey for New Years. Also big fan.
Sorry I thought it was in the description… here it is:
I used a 4:1 ratio of honey:bourbon
- 6 tablespoons honey
- 1.5 tablespoons bourbon
- 1 teaspoon cajun seasoning
What temp and how long on a 18lb please..Hoping cause its near Thanksgiving you might be checking comments
great video!
Thanks!
Would you also separate the skin and rub butter between the skin and meat with this (in addition to injecting) or would that be overkill?
You can if you’d like. I’d do it before injecting though, so you don’t put any pressure on it and make the injection leak out haha
Great video… definitely gonna be using that injection recipe.
It’s been a hit for sure! I usually follow the same one on all of my turkeys and just modify slightly to taste.
How large of a bird was this and is there a size you recommend not going above? Gotta feed 15 people
The larger they get, the harder they are to cook. I’ve found a 15-16lb has been perfect for me, but if it’s the only protein you won’t have enough
Looks great
I have a 22lb turkey, I was thinking of dry brining under the skin as well any advice? Much appreciated!
I would be careful of over doing it, especially with salt based rubs.
Man Andy that looks great! I am going to give it a practice on a small turkey before the big day gets here. But I am using a 560. Do I need to make any cooking changes for it (higher shelf cook, etc). And I want to ask your advice on something else, I live in Philly where it gets cold in the winter, do you think I need to remove (if it's possible) the digital unit on the 560 if I store it outside?
As long as you keep it covered and keep the moisture off of it I don’t think it’ll be an issue
Tasty recipe, beautiful color, way to go Andrew1
For your injection is the butter warm? That looks great!
I need the technical and to the point explanation about how dry brine removes and adds moisture.
What themomator do you use
ThermoWorks Thermapen and Signals
Thank you
Looks super delicious! Will try this for Thanksgiving
Soooooo good!
Great stuff gonna use the recipe brother
Looks delicious I want to try this but I also want to fry a turkey as well so I think I’m gonna need two birds this year
Always go two birds! I'm finally getting my replacement fan for my 980, been using a friends heater meter for the last 3 months. How do you do your wood chunks? All in the hopper, or some in the ash pan? Doing a practice turkey either tomorrow or Sunday, I don't have a large syringe yet to inject, but love that glaze look, will do that for sure!
I always mix it in with the hopper. I usually
Front load most of it so that the majority of it burns early on the cook.
@@AndersonsSmokeShow Right on, thanks! Equally important, who's going to do better tomorrow Michigan, or Michigan State???
Not sure… I’m an Ohio boy 🤣🤣
@@AndersonsSmokeShow Ah, I knew I felt a big 10 connection!
@@AndersonsSmokeShow do you have a hard time getting clean smoke? I normally run 2 layers of 3-4 chunks. I've done maybe 6 cooks and every time I do chunks in the hopper it takes forever to get clean smoke. So frustrating because the 560 I had there was no thinking about it it just puffed thin blue.
Turkey looks Great what measurements do you need to create enough injection for 15lb turkey aka 1lb butter teaspoon on ingredients?
Looks really delicious!! 😋😋
Hey buddy, how was the hunting trip?
I’ve seen a couple of videos on turkeys. Your video was probably the one I’m gonna do. Let me ask, was the a Decent amount of smoke flavor? As always brother great video And congratulations on all the views as well, that’s a crazy amount of views
Trip was good. Not sure if you follow my other channel (most of my work is behind the scenes on this one), but we posted a video from the trip: th-cam.com/video/yVa8Bbnoe7A/w-d-xo.html
I get a decent amount of smoke on the turkey. Enough to where I think it’s worth it.
Thaw brine in salt water for 20 hours oven 10 hours @180 wrapped tight with foil
awesome job, looks fantastic
Thanks!
I have a 20lb bird I will be smoking in my pellet grill. At 300 deg how long might it take?
Thanks for the great video. I have a Camp Chef Wifi 24 arriving soon and doing a turkey is on my list. One question about the turkey ... was it a fresh turkey (no injection of broth, etc.)? ... or was it a frozen store bought (which are usually already injected with broth, sodium, etc.)? If it was fresh / unprocessed ... what adjustments do you think would be appropriate with a frozen bird? Primarily concerned about not overdoing the sodium and injections.
Pretty much all of the turkeys that I use are store bought frozen turkeys. The only think that you’ve got to really worry about is salt content, but if you keep that in mind they turn out great!
@@AndersonsSmokeShow Thanks for the reply.
Sorry, one last question. How big was that turkey?
@@billhamlin5548 that was a 15lb
never mentioned the trimming around the back cavity or the neck cavity
I was hoping for the set up and how to for the smoker set up not just- I’m smoking it now
Excellent👍💯💯💯💯💯😋great color
What was the total smoke time for this turkey?
Thanks for sharing! 🌅🌱🌻🦋🦋🦋🦃🦃🦃
Thanks for watching!
Tried the injection recipe. Holy Cow! Awesome
great video however if you cook a turkey for 5 hours you need to rest it for at least 2-3 hours1 Don't carve it open as soon as you take it off the grill!
good job
The Blue on the table is the most important part of the process
💪🏻💪🏻💪🏻
noticed on another Thanksgiving YT video
an oven slow cooked turkey breast was very juicy...makes sense spatchcock gives that result also. Seems like you could do both, have the presentation and serve from split portion first. Freeze leftovers for stir fry, soup or casseroles.
The flavor of smoked with your glaze, "beneath skin" herb butter, and dry brine sounds amazingly good 🦃 Looks just like a roasted turkey 🍁🕯❤
What kind of knife is that?
Hi Andy. First time watching your channel. Very informative and educational. I'm barely getting into smoking with my offset smoker. What type of would recommend for a turkey? I made one today with apple wood and pecan and trying to get it right for the big day. Thanks!
I'm personally a hickory guy for almost everything, but apple and pecan are also pretty nice with poultry!
How did u add the wood
Awesome❣️
Thanks!
Oh yummy
How do you put it in the pipe
Great Job, next time add 1 tablespoon of curing salt and make the one you just made. You will have Turkey and Ham.I say 3days top any size. Try It. You did a great job.And
so did I this Thanksgiving 🤣.
You didn’t stuff it with anything ?
What’s the point in drawing the moisture out just to put it back in? Just leave it there to begin with
How do I get Spiceology Turkey Rub sooner?! The soonest they can deliver is like a month! Anyone who has some extra Spiceology Turkey Rub, please let me know! I’ll buy it and pay extra for shipping!! I need this for Thanksgiving!
Wow!
I used the dry brine and took the center back piece out and laid the turkey flat. After injecting the breasts thighs and legs with a solution and put it on my smoker at 250° for two hours and it turned out perfect. Be careful on how long you cook it check it often.
That called spatchcock. I’ve done it plenty of time too.
What’s your honey bourbon recipe
In the middle of my cook right now and wondering the same thing. Don’t know if you just combine and mix the ingredients or if it needs to be heated. Seems without cooking it would be much thicker???
I simmer it to remove the alcohol
@@AndersonsSmokeShow Thanks so much for the quick reply. Can’t wait to try, Happy T Day!!!
Ty for slicing the breasts correctly- against the grain. It makes a difference.
Yes it does!
You lost me at engineer 😂
I'm planning on smoking a turkey this Thanksgiving with my offset smoker for the first time.. came across this channel this turkey looks excellent I want to follow the recipe as in the video my only concern and question is the glaze I would love to try the bourbon glaze I'm just wearing about the family .... Does it have a strong alcohol flavor ?
How many pounds is that turkey?
15lbs
Praying my boyfriend 😖🙏 🙏🙏 gets it right 🤦♀️🤦♀️🤦♀️ His first smoked turkey 🥰
Don’t worry! He’s got this
Wow a bit salty!! Another way a former friend taught me, she took her father's church car & took that Tom out with the front corner panel. 🦃
Bout 6 hrs for me on a pot smoker
Jerry Keys
Tommy Johns
"I like my injection on the sweeter side vs the saltier side. Now in my injection I have black pepper, salt..."
I know you probably didn't have a lot of salt in it, more of a balance thing. But it just sounded funny.
You put the turkey uncovered in a fridge for 16 hours? Isn’t that asking for food poisoning?