I love how honest Malcom always is. Showing the cooking spray, or even when he uses his rubs, he always says “but you can use whatever you like.” Learned so much from him over the years. ❤
True Statement!Malcolm got me into smoking food back in 15 when I was living in North Caca it's amazing to see how his channel grew. It's well deserved!
Malcom, I did this step by step and got all the ingredients from the website. Turned out absolutely perfect! Was the hit of Thanksgiving! Will be doing this for years to come! Thanks for everything and keep on cooking!
I cooked Malcolm's other turkey recipes for Thanksgiving and have been told by everyone at the table that it was the best turkey they've ever had. Looking forward to the same compliment this year with this recipe!
Bro. You've come such a long way. I remember learning how to a turkey from your original turkey video sitting in your kitchen ten years ago. Now I get to by AP at my local store and your recording in a damn studio getting quarter of a mil in a few days!!!! Congrats brother you deserve it!!! Edit: My family hasnt eaten a bird any other way brother!!! 10 years strong!
I make your smoked turkey every single year. Everyone always tells me they've never had turkey that was as good as chicken. I have given it to at least 20 people who now also make it. It is the smoked turkey period.
To get extra crispy skin, do what they do to peeking duck. Drizzle several gallons of boiling water all over the skin (before injecting and rub). It shrinks it up and begins to break down the fat and collagen in the skin. Super crispy!
Happy Thanksgiving! I've been smoking turkey like this for 5 or 6 years in a row now. This year my friends and family begged me to host again and make the turkey. I always come back to watch your videos to give me a little inspiration. I spatchcocked one last year and turned out great but I love the presentation of the full bird so we are rollin with this today. Thankful for you Malcom! Have a blessed day.
you taught me how to smoke my first turkey way back when the video was still in your kitchen in your house. i still come back every year for a refresher before i do mine. same thing with your ham recipe. not all hero's wear capes, lol
Thank you for giving us the timeframe on how long it has taken. First time smoking a turkey and all the other channels fail to give out that kind of detail.
Take that melted butter, add a little fresh chopped rosemary, and thyme, and drizzle it. This is how I smoke turkeys/chickens on my pellet grill. Great video Malcolm!
Yeah Buddy, Malcom gives great advice, use it and add your own flair. That's what I'm talking about!! I am an old school BBQ maker, I stick burn plus use apples inside the bird. I use Apple Wood and Pecan Wood. I also use Rivulet Artisan Pecan Liqueur in the brine. Use my mixture for injection. When dinner bell rings Better get it fast because the bird doesn't last to long.
Just finished eating Thanksgiving Dinner. I didn't do exactly like yours but close. Last year was the first Pellet grill turkey and we loved it but two days of a brine, those temperatures with outside temperatures of 31 and light snow only took 3 hours and 160 take out it was awesome. Great video. Thank you both.
A technique I learned from Jacques Pépin is to remove the wishbone before cooking a whole turkey or chicken. It makes slicing the meat from the breastbone easier. As always, huge fun to watch Malcom's presentations. How nice it would be to live next door.
I had always thought that putting stuffing in the turkey before cooking was a bad idea. For me, it's just like what you guys did--regardless of how I'm cooking it (besides frying the turkey) I always put in a mix of carrots, onions, and celery. Then, when my turkey was done, I'd put all those veggies in a large pot, along with the turkey carcass, and make a good stock with it.
for those that havent injected before here are my tips - just do it, over time you will get better - dont wory about being perfect, it is very difficult to do perfectly - more is almost always better, pump it up till it is leaking everywhere and looks much bigger than its original size - put in the tip within about 1 inch from punching through to the other side and put in 1/4 of the injector liquid pull the needle back about 1/2 but not all the way out and punch in about 1/2 inch to the right or left and put in about 1/4 of the injection and keep working around - if you put in too much the bubble may burst and some will spill out, dont worry about that but try to avoid over filling in one spot, over time you will be able to tell your starting to over fill by the way it feels and the bulge shape you see
I use same grill,and i got a griddle top that fits inside with drain hole that lets drippings into the drip channel,and the griddle holds more heat in grill,plus can do eggs or steak etc and a rack to elevater for total smoke .
I know this video is old, but I followed this to the exact letter and the turkey was AMAZING. We will definitely be using this for Thanksgiving! Thanks for the great recipe and video!
Great video your method looks so easy. I am watching this video as I am smoking my turkey now. First year I smoked a turkey I kept my smoker at 200 using hickory after 12 hours and basing every year the meat was so tender and juicy it literally fell apart next everyone loved it. Next year I am going to try your way it looked amazing. Happy Thanksgiving
I like to brine from Monday to Wednesday, then pull out rinse off, pat dry, then put on a cooling rack in the fridge with just a towel covering it for 24 hours, inject it and seasoning it up and get to cooking. Turns out great every time!
I go spring and fall turkey hunting I couldn't tell you the last time I bought a turkey at store it been that way and smoking a wild turkey is so much better then a store bought 1 I am betting but hey if u can't go hunting these tips will help u make a great turkey for holidays or anytime u want turkey
As long as you brine, it doesn’t matter what size you smoke as long as you keep checking temp on it!! I do a 30lb Butterball in 5hr and it was incredible!!! Big Green Egg.
Going to do it this way this year! (tomorrow) We have thanks-giving on Fridays due to work schedules. I have the KillerHog brine powder. I might add a bit of vinegar because I love North Carolina brining! I live in Maine so 🌲🌲🐻 so I'll set it outside in a food safe 5 gal bucket. It's snowing here! and about 34 degrees. Happy thanksgiving! 🦃
Best place to brine your turkey is the vegetable drawer at the bottom of the fridge, of course with one of Malcom’s meat bags to keep everything clean and sanitary.
Looked great guy,s. Have you tried covering a turkey with bacon? I do it like that for about half the cook time or when the bacon is crispy. then take bacon off and use it in mashed taters. Baste turkey with butter or oil. Finish cooking turkey. Might need foil at the end.
Would u run the same pit temp for spatchcock turkey, and is it ok to brine with pink curing salt. Love your channel I watch every show. Keep sharing with us here in cajun country.
I'm thinking about trying a spatchcock bird on the Recteq Bullseye Deluxe. My lid doesn't have much clearance and figured it will cook even as well. I could care less about presentation. Probably do a dry brine in frig or cooler depending on outdoor temperature.
Awesome video. I’m going to buy me a pellet grill in a few weeks and I also want everything that you used in this video. I see your out of the brine and was wondering when you will have it back in stock?
Thanks guys! I did our turkey this year on my pit boss per your instructions, and it was the best turkey I've ever had. It turned out delicious and juicy. My only problem was that I burnt the heck out of the bottom of it. I'm popping another one in the brine tomorrow, and I noticed you have aluminum foil or something under your grill to help prevent that? Is that just aluminum foil or ? Thanks!
Pretty good vid...I prefer bigger turkey, pre-brined, but appreciate the injection method, it's literally the ONLY way to ensure whatever dumb things happen in a smoke that your turkey comes out moist
What do you think about soaking it in clean water after the brine to back down some of that salt. I like to collect the drippings for gravy and they it be salty otherwise. I do this with pastrami after the brine too. Kamado style pit is perfect for turkey. Clean, moist, efficient.
I love how honest Malcom always is. Showing the cooking spray, or even when he uses his rubs, he always says “but you can use whatever you like.” Learned so much from him over the years. ❤
True Statement!Malcolm got me into smoking food back in 15 when I was living in North Caca it's amazing to see how his channel grew. It's well deserved!
Malcom, I did this step by step and got all the ingredients from the website. Turned out absolutely perfect! Was the hit of Thanksgiving! Will be doing this for years to come! Thanks for everything and keep on cooking!
I cooked Malcolm's other turkey recipes for Thanksgiving and have been told by everyone at the table that it was the best turkey they've ever had. Looking forward to the same compliment this year with this recipe!
Try his lamb rack recipe one day! I’ve used it several times. The family loves it!
Same here!! 3 years ago I smoked a turkey using Malcom’s recipe. Since then I’ve been smoking turkey for my family.
same here
Been following brother Malcom for about 15 years now. Dude is a BBQ god!
Bro. You've come such a long way. I remember learning how to a turkey from your original turkey video sitting in your kitchen ten years ago. Now I get to by AP at my local store and your recording in a damn studio getting quarter of a mil in a few days!!!! Congrats brother you deserve it!!! Edit: My family hasnt eaten a bird any other way brother!!! 10 years strong!
NJS
The turkey you did with the Molasses brine is still a huge hit for my family and friends.
Best Turkey I ever made was from Malcolm, his yt channel, and his support team. The best people.
I made this Saturday. Wow!!! Most moist and flavorful turkey ever. Thanks Malcom and Mark for the video!!!
Did you rinse the turkey after pulling it out of the brine?
@@brjcr I just padded mine dry with a paper towel
I make your smoked turkey every single year. Everyone always tells me they've never had turkey that was as good as chicken. I have given it to at least 20 people who now also make it. It is the smoked turkey period.
To get extra crispy skin, do what they do to peeking duck.
Drizzle several gallons of boiling water all over the skin (before injecting and rub).
It shrinks it up and begins to break down the fat and collagen in the skin.
Super crispy!
Using baking powder and salt as a dry brine also helps get crispy skin
Won't that begin to cook the meat as well though?
This is how i have done my turkey for the past two years. Great turkey every time. I love my Silverbac its 5 years old and still rocking great BBQ.
I can’t figure out why… but I just flat out trust this man when it comes to cooking meat.
Followed along for today's turkey and whole family said it was the best turkey they've ever had. Thanks for helping me be the best cook in the family.
Malcom, you and Mark make a great team of presenters. Great job, again!
Happy Thanksgiving! I've been smoking turkey like this for 5 or 6 years in a row now. This year my friends and family begged me to host again and make the turkey. I always come back to watch your videos to give me a little inspiration. I spatchcocked one last year and turned out great but I love the presentation of the full bird so we are rollin with this today. Thankful for you Malcom! Have a blessed day.
These guys ain't playin around, masters of the smoker
you taught me how to smoke my first turkey way back when the video was still in your kitchen in your house. i still come back every year for a refresher before i do mine. same thing with your ham recipe. not all hero's wear capes, lol
Ok, I'll bite. Give Malcom some views... planning to Weber smoke my turkey again this year, and he is a man I trust!
Thank you for giving us the timeframe on how long it has taken. First time smoking a turkey and all the other channels fail to give out that kind of detail.
Always the go to for my bbq recipes! Thanks again for the help Malcom!!
You guys rock I like to spatchcock mine, it seems to cook more evenly for me. ✌️😎
Indeed
Me too. Always spatchcock poultry. I’m curious as to why he didn’t spatchcock.
Thanks Malcolm. This is the best direction I’ve ever seen for how to do a bird. Great job. Thanks again. Once again you are the GOD of bbq. 👍👍😁🤣
Take that melted butter, add a little fresh chopped rosemary, and thyme, and drizzle it. This is how I smoke turkeys/chickens on my pellet grill. Great video Malcolm!
Yeah Buddy, Malcom gives great advice, use it and add your own flair. That's what I'm talking about!! I am an old school BBQ maker, I stick burn plus use apples inside the bird. I use Apple Wood and Pecan Wood. I also use Rivulet Artisan Pecan Liqueur in the brine. Use my mixture for injection. When dinner bell rings Better get it fast because the bird doesn't last to long.
Just finished eating Thanksgiving Dinner. I didn't do exactly like yours but close. Last year was the first Pellet grill turkey and we loved it but two days of a brine, those temperatures with outside temperatures of 31 and light snow only took 3 hours and 160 take out it was awesome. Great video. Thank you both.
Imagine being Malcolm's neighbor.... 😋 🍗 😁
I'll buy the beer..😉
@@edwardfaris8516 🍻
He ain’t sharing!!
Never stuff your turkey! You may as well just stuff it with sponges!!
Roll Tide
A technique I learned from Jacques Pépin is to remove the wishbone before cooking a whole turkey or chicken. It makes slicing the meat from the breastbone easier. As always, huge fun to watch Malcom's presentations. How nice it would be to live next door.
Another great Malcolm and Mark video. The best guys on TH-cam.
I've done something very similar to this, but set it in a foil pan over some mirepoix to catch drippings - makes for a fantastic smoked gravy!
I cook a turkey once a month. You can do so many different recipes with the meat. Definitely helps me with planning meals for the family.
Sweet baby Jesus! Both of you are great individually, but your collabs are epic! Much appreciation 👍
Did this for Thanksgiving 2024 and it was awesome
Thanks Malcom you are the best
Malcom is the real deal. Loves his stick and runs with it. Happy Thanksgiving y'all!
Great video as always! My Wife’s Aunt gave us a 21 pound turkey! 🤦♂️. I’ll be spatchcocking it.
You can also break it down into separate cuts, you’ll get a lot out of it :) turkey breast, huge turkey legs…
I saw AP seasoning in my local Wal-Mart. Congratulations. !!!
I had always thought that putting stuffing in the turkey before cooking was a bad idea. For me, it's just like what you guys did--regardless of how I'm cooking it (besides frying the turkey) I always put in a mix of carrots, onions, and celery. Then, when my turkey was done, I'd put all those veggies in a large pot, along with the turkey carcass, and make a good stock with it.
Mark is rocking a CLEETUS HAT!!! He’ll yeah brother!!!!
Happy Thanksgiving !!!!!!!!!!!!!!!!!!!!!!
Loving the collab videos! You guys go together like white sauce and smoked chicken 🐔 🫙 😎🤙🏼
Looks super juicy! I’m gonna do my first smoke turkey this year. Thanks for sharing your video 👍🏼
Malcom is simply the best!! Love his videos
for those that havent injected before here are my tips
- just do it, over time you will get better
- dont wory about being perfect, it is very difficult to do perfectly
- more is almost always better, pump it up till it is leaking everywhere and looks much bigger than its original size
- put in the tip within about 1 inch from punching through to the other side and put in 1/4 of the injector liquid
pull the needle back about 1/2 but not all the way out and punch in about 1/2 inch to the right or left and put in about 1/4 of the injection and keep working around
- if you put in too much the bubble may burst and some will spill out, dont worry about that but try to avoid over filling in one spot, over time you will be able to tell your starting to over fill by the way it feels and the bulge shape you see
My injector kept clogging up 😡 was a pain in the rear. Used Smokey joes injector with the hose. Malcom’s was sold out
Hell yeah brother. Love the cleeter hat!
I use same grill,and i got a griddle top that fits inside with drain hole that lets drippings into the drip channel,and the griddle holds more heat in grill,plus can do eggs or steak etc and a rack to elevater for total smoke .
"I can't take no more, ya'all".........🤣😂 Me neither, and I'm just watching!! Looks incredible!!!
Thanks Malcom and Mark! Doing this today!
I was just about to check on your old smoker turkey recipes when this popped up-like you read my mind.
I know this video is old, but I followed this to the exact letter and the turkey was AMAZING. We will definitely be using this for Thanksgiving! Thanks for the great recipe and video!
I’ve been waiting all year for these turkey videos! Awesome!
Thanks you you both this is another year I will be the hero of the turkey. Your recipes and techniques never fail.
Great video your method looks so easy. I am watching this video as I am smoking my turkey now. First year I smoked a turkey I kept my smoker at 200 using hickory after 12 hours and basing every year the meat was so tender and juicy it literally fell apart next everyone loved it. Next year I am going to try your way it looked amazing. Happy Thanksgiving
Nice video. I usually do a rotisserie chicken in the WSM. I use basically the same brine and injection, never fails to please.
Thanks for sharing with us Malcom, that bird turned out great. Stay safe, Fred.
I like to brine from Monday to Wednesday, then pull out rinse off, pat dry, then put on a cooling rack in the fridge with just a towel covering it for 24 hours, inject it and seasoning it up and get to cooking. Turns out great every time!
I’ve already got a turkey in the brine to smoke tomorrow. Already watched some older vids,but I’m not going to complain about some last minute tips.
I go spring and fall turkey hunting I couldn't tell you the last time I bought a turkey at store it been that way and smoking a wild turkey is so much better then a store bought 1 I am betting but hey if u can't go hunting these tips will help u make a great turkey for holidays or anytime u want turkey
Mark looks like The Stradman lol great video cause I'm cooking my second turkey this year
As long as you brine, it doesn’t matter what size you smoke as long as you keep checking temp on it!! I do a 30lb Butterball in 5hr and it was incredible!!! Big Green Egg.
Making your BBQ smoked Turkey again for Thanksgiving. It’s a hit with the family!
3:03... whats the liquid that's being injected into the bird???
I've cooked a parcel frozen turkey for 14 hours on 250 in a bag . Best turkey i ever made .
Hi, thank you about the young turkey tip. Am smoking one for xmas due to your vid thank you⛳
Going to do it this way this year! (tomorrow) We have thanks-giving on Fridays due to work schedules. I have the KillerHog brine powder. I might add a bit of vinegar because I love North Carolina brining! I live in Maine so 🌲🌲🐻 so I'll set it outside in a food safe 5 gal bucket. It's snowing here! and about 34 degrees. Happy thanksgiving! 🦃
Amazing! I like flipping that bird over and cooking breast side down so all the moisture runs to the breast meat so it's not dry at all. Looks amazing
But won't the injection juice spill out when you turn it upside down?
Best place to brine your turkey is the vegetable drawer at the bottom of the fridge, of course with one of Malcom’s meat bags to keep everything clean and sanitary.
Love seeing you back Mark! Great video
That was a good video great story telling great editing nice stuff
Malcolm and Mark, keep on rocking the BBQ and food, Turkey 🦃 looks delicious 😋👍🏻👍🏻
Hello there👋👋,how are you today?hope you’re doing well?my God will bless you abundantly Amen!😊 🙏
I love holiday cooking! Great job guys!
Hot damn sensei, yet again you show who's the true grandmaster of bbq!
Malcom, LOVE the new Neon sign, looks awesome!!
Thanks for the helpful points and examples on how to have a great turkey. Greatly appreciated.
Looked great guy,s. Have you tried covering a turkey with bacon? I do it like that for about half the cook time or when the bacon is crispy. then take bacon off and use it in mashed taters. Baste turkey with butter or oil. Finish cooking turkey. Might need foil at the end.
Your smoked turkey with the dressing is the best.
That looks great Malcolm! Have a great holiday season!
Waited for this
best cooking channel on TH-cam ❤
Oooooo doggy that looks real nice … thanks dudes .. will try that grind come Christmas
Best turkey for Christmas and New Year 🎊.
Rockin the Cleetus hat 🤙🏻
Why do we only fix turkey once or maybe twice a year? I never understood that either! Great video as always!
I came here for tips, I am leaving here hungry. Great job guys.
Amazing video guys. This looks perfect
Would u run the same pit temp for spatchcock turkey, and is it ok to brine with pink curing salt. Love your channel I watch every show. Keep sharing with us here in cajun country.
Thank you for such valuable tips! You guys are the best!
Everyone of your videos make me hungry ….. 🤤😮💨🥴 10:04
What I enjoy about PAM cooking spray is the extra flavor of the Dimethyl Silicone. It gives it the kick in the pants I really enjoy.
I'm thinking about trying a spatchcock bird on the Recteq Bullseye Deluxe. My lid doesn't have much clearance and figured it will cook even as well. I could care less about presentation. Probably do a dry brine in frig or cooler depending on outdoor temperature.
Another great job guys.
3:47 "he gone get one on this pellet grill today" diabolical
Excellent smoked turkey! - Cheers!
Hey Malcom , could you melt butter , add your bird brine and use that as an injection for your Turkey/chicken ?
Awesome video. I’m going to buy me a pellet grill in a few weeks and I also want everything that you used in this video. I see your out of the brine and was wondering when you will have it back in stock?
Thanks guys! I did our turkey this year on my pit boss per your instructions, and it was the best turkey I've ever had. It turned out delicious and juicy. My only problem was that I burnt the heck out of the bottom of it. I'm popping another one in the brine tomorrow, and I noticed you have aluminum foil or something under your grill to help prevent that? Is that just aluminum foil or ? Thanks!
Pretty good vid...I prefer bigger turkey, pre-brined, but appreciate the injection method, it's literally the ONLY way to ensure whatever dumb things happen in a smoke that your turkey comes out moist
Always a great video brother
Great video and recipe.
What do you think about soaking it in clean water after the brine to back down some of that salt. I like to collect the drippings for gravy and they it be salty otherwise. I do this with pastrami after the brine too.
Kamado style pit is perfect for turkey. Clean, moist, efficient.
Looking good as always.
How do you get drippings for gravy if you smoke the bird?
Wire rack on top of a half sheet pan.