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. ❤
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!
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!
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
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.
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.
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
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.
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!
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
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!
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
Ah yes the annual Malcolm Reed turkey vid. I usually do 12-13lb birds and after a brine and stuff with apples and onions it fits perfectly on my weber kettle with a two zone fire, rotating occasionally. 🔥
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.
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 .
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.
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.
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
Great video as always, Malcolm! One question... I didn't see much smoke at all coming from the pellet grill. Normally those things put off a bunch of smoke. Did you guys have an exhaust system running?
A good clean fire doesn't put off much visible smoke. If there's much actual smoke visible then the wood is smoldering, either because it's not dry or the temp is too low or it's not getting enough airflow. Makes for a bitter bird, or any other meat.
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.
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.
![[TH] 2024 PMGC League | Survival Stage วันที่ 1 | PUBG MOBILE Global Championship](http://i.ytimg.com/vi/FVFT-PFwU80/mqdefault.jpg)
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. ❤
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
The turkey you did with the Molasses brine is still a huge hit for my family and friends.
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
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
Happy Thanksgiving !!!!!!!!!!!!!!!!!!!!!!
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.
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
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.
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.
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?
Been following brother Malcom for about 15 years now. Dude is a BBQ god!
"I can't take no more, ya'all".........🤣😂 Me neither, and I'm just watching!! Looks incredible!!!
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!
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…
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.
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!
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.
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.
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. 👍👍😁🤣
Mark is rocking a CLEETUS HAT!!! He’ll yeah brother!!!!
I can’t figure out why… but I just flat out trust this man when it comes to cooking meat.
Best Turkey I ever made was from Malcolm, his yt channel, and his support team. The best people.
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.
Malcom is the real deal. Loves his stick and runs with it. Happy Thanksgiving y'all!
I saw AP seasoning in my local Wal-Mart. Congratulations. !!!
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!
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
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.
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.
Always the go to for my bbq recipes! Thanks again for the help Malcom!!
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.
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!
Malcom, you and Mark make a great team of presenters. Great job, again!
Why do we only fix turkey once or maybe twice a year? I never understood that either! Great video as always!
Hell yeah brother. Love the cleeter hat!
Looks super juicy! I’m gonna do my first smoke turkey this year. Thanks for sharing your video 👍🏼
Loving the collab videos! You guys go together like white sauce and smoked chicken 🐔 🫙 😎🤙🏼
Thanks Malcom and Mark! Doing this today!
These guys ain't playin around, masters of the smoker
Sweet baby Jesus! Both of you are great individually, but your collabs are epic! Much appreciation 👍
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
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!
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
Ah yes the annual Malcolm Reed turkey vid. I usually do 12-13lb birds and after a brine and stuff with apples and onions it fits perfectly on my weber kettle with a two zone fire, rotating occasionally. 🔥
Apples and onions for flavoring sounds good!
I was just about to check on your old smoker turkey recipes when this popped up-like you read my mind.
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.
Nice video. I usually do a rotisserie chicken in the WSM. I use basically the same brine and injection, never fails to please.
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?
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 .
Malcom is simply the best!! Love his videos
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.
Rockin the Cleetus hat 🤙🏻
Thanks you you both this is another year I will be the hero of the turkey. Your recipes and techniques never fail.
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.
Mark looks like The Stradman lol great video cause I'm cooking my second turkey this year
Making your BBQ smoked Turkey again for Thanksgiving. It’s a hit with the family!
Another great Malcolm and Mark video. The best guys on TH-cam.
That was a good video great story telling great editing nice stuff
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
Great video and recipe.
Best turkey for Christmas and New Year 🎊.
Waited for this
Hey Malcom , could you melt butter , add your bird brine and use that as an injection for your Turkey/chicken ?
Found it!!!!
Thanks for sharing with us Malcom, that bird turned out great. Stay safe, Fred.
I came here for tips, I am leaving here hungry. Great job guys.
Great video! Thank you
I’ve been waiting all year for these turkey videos! Awesome!
Your smoked turkey with the dressing is the best.
Great video malcom. I plan to do this for christmas but i like traditional stuffing in the bird. How well do you think this would work?
Great video as always, Malcolm! One question... I didn't see much smoke at all coming from the pellet grill. Normally those things put off a bunch of smoke. Did you guys have an exhaust system running?
A good clean fire doesn't put off much visible smoke. If there's much actual smoke visible then the wood is smoldering, either because it's not dry or the temp is too low or it's not getting enough airflow. Makes for a bitter bird, or any other meat.
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!😊 🙏
Excellent video!
best cooking channel on TH-cam ❤
Oooooo doggy that looks real nice … thanks dudes .. will try that grind come Christmas
Malcom, LOVE the new Neon sign, looks awesome!!
Hot damn sensei, yet again you show who's the true grandmaster of bbq!
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.
Here in Alaska, you want the cooler to keep it warm (between 20 degrees and 40 degrees......)😊😊
I bought a 20lb turkey would you still recommend smoking at 300? I know you don't recommend big bird. I bought it before watching your video.
Everyone of your videos make me hungry ….. 🤤😮💨🥴 10:04
Love seeing you back Mark! Great video
Thanks for the helpful points and examples on how to have a great turkey. Greatly appreciated.
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.
Amazing video guys. This looks perfect
I love holiday cooking! Great job guys!
Came to see how I'm gonna smoke this turkey and saw an old classmate! Didn't know Mark was at How to BBQ right
That looks great Malcolm! Have a great holiday season!
Malcom’s Cajun turkey is a highly recommended cook
I love useing Maple Syrup as a Binder
Tell me more❤ Do you mean you rub with maple syrup, then season the turkey?
Looks amazing... what about gravy though, could you do that with rack/pan and use the drippings, or too smokey?
I don't think it would be too smokey at all, only on the pit for 3 hours. Sounds good.
luv u both !
The brine the brine the brine!!!!
Another great job guys.
Malcolm how do you feel about spatchcocked turkey? Any tips?
Hell yeah brother!! He’s wearing a cleetus McFarland hat!!
I love Turkey 🇹🇷