I used this video last year and it was by far the best bird we’ve ever had! Came back today to make sure I have everything I need for this year. Looking forward to doing it again. Thank you!
Can’t wait to try it I got the brine and seasoning I used the seasoning tonight on some pork chops and I grilled them on a pit boss and everyone loved them the sucklebuster seasoning is amazing af thanks for the great videos
Hey Peggy, thanks so much for watching and taking the time to comment! I’m so so happy your bird turned out wonderful for your family! Happy Thanksgiving to you and yours!
Finally ordered bbq party rub. It arrived yesterday and let me tell you, it’s probably the best base coat rub I’ve ever had. Wish it was in stores anywhere near me but it’s not. Have to order from Texas
Man I can’t thank u enough for the turkey hell this year I used that Area 51 brine and the tailgater and the honey bbq rubs my family loved it. First time the hole turkey got ate it was a 16lbs bird I spatchcocked it took about 3 hours at 250 degrees I add a maple Bourbon glaze at the end the last 20 mins to glaze up to add a little bit of heat. But just thanks and Happy Thanksgiving
Hey Jeremy, thanks for coming back and leaving a comment, I am so glad to hear that your holiday turkey was a hit and that your family loved the bird! Comments like this are so encouraging for me to keep making videos! Happy Thanksgiving to you and yours!
Oh man, if just gets better and better! Love it fam! Will definitely be using a brine next time, love the idea of using both the brine and the injection. You know we smashed the like brother! Hope you and your family have a happy Thanksgiving!!🔥🔥🤙🤙
Thank you gentleman!! The bring and injection make it next level, and truthfully it really helps when reheating the leftovers and keeping them moist and full of flavor! I hope you and yours have a happy Thanksgiving as well!
Good job! Would love to see someone do a slow smoke... somethin' like at 275. I guess I'll just try it myself as I have brined my bird and still look for a nice video on a smoke ring using a pellet grill. Either way, beautiful looking cook!
Thank you so much! And I don’t like to do turkeys low because #1. I like crispy skin, and #2. I don’t like to take chances of the meat sitting in the danger zone. You wouldn’t cook a Turkey in your oven at 275° would you? Same concept.
Got one on at 225 right now. I do it every year. I never worry about the danger zone. Then again, I only ever smoke a 10-12lb bird so it's a pretty quick cook. Definitely wouldn't do a 20lb at that temp. Skin does suffer a bit, as far as texture. I still eat it though 😂
@@AshKickinBBQ Good point! I did it at 325 and the skin texture and color was amazing for 16 lb bird. I dripped Amish butter every hour for 5 hrs. Very impressed with the results!
@@AshKickinBBQ ya I just noticed it said it in there haha I guess I was just nervous and trying to get it done right so my wife could est some before she heard to work haha thanks a lot though sorry for bugging you keep up the good videos so far I used a couple of your videos on my smoker thanks
That looks delicious Darrin!! Awesome cook man.. I'm trying to get 1 more practice run in before Thanksgiving and debating whether to try and add say maybe a tablespoon of Party Rub to half a bottle of Tony C's. What's your thoughts on this, too much? And is this your most preferred method? Thanks Darrin, and keep up the awesome videos!!
Hey Mark! Man, I said go for it and add some party to try it out! Especially if it's a practice run! This is my preferred method, I love that Norman Rockwell lookin' whole bird, lol!
He stated it was a 15# bird @350° for 3 hours. With that in mind I'd add 1 hour ro your cook and monitor temp and pull at 160 as he did. Basically 1 hour/5lbs of bird. Am I wrong, AKB?
What kind of turkey did you use here,reason I ask I keep seeing that I should use get a turkey that hasn't been brine with salt ,etc .can I brine a butterball or etc. Thanks
This was a butter ball. You can definitely still brine a turkey that has been in a solution, just be mindful of your salt content. And don’t go for too long, overnight is fine!
was the skin really crispy? I've been struggling with that on my pellet grill. The meat turns out tender and great but can't get the skin crispy enough.
First time smoking a turkey and going to use your ingredients. Should I rinse the turkey off with water after using the Area 51 bird brine or just dry it off with paper towels after the brining is done ?. Reason I ask is others have said to rinse it off to get some of the salt off the bird after brining.. Thanks!
So I’ve watched your pork butt video too. I plan on doing a butt and a turkey on a pitboss 1600 for Christmas. Time isn’t a big issues, I have all day. But what would you suggest I run the temp at? 300 or 350? Or somewhere in between? Could I crank the temp up to 350 for the last 3 hours of the butt to accommodate the bird?
Hey Jeremy, I would run at 300, and then try to time it so when you wrap the pork butt you kick up the temp to 350 to finish off the turkey. Or just run at 300 the entire time, totally up to you! 350 will not hurt the butt at all, just may have to take it a little higher to get tender!
That looks phenomenal Darrin!! Definitely changing my Turkey cooking game this year. I've done it for years the way my mom used to, but I'm going to give the brine and inject method a try this year. All thanks to watching your videos and you making it look easy! If it turns out half as good as yours I'll be happy. Thanks for taking the time to make these videos. Hope you and your family have a great Thanksgiving.
Hey Mark! Please let me know how your turkey turns out, and there is always something to be said for Mama's cooking :-). I appreciate your continued support and kind words! I hope you and yours have a great Thanksgiving as well!
I used this video last year and it was by far the best bird we’ve ever had! Came back today to make sure I have everything I need for this year. Looking forward to doing it again. Thank you!
Darin, that was the best darn bird I've ever had! Killed it! Thank you so much for sharing your BBQ wisdom!
Hey Robby! I’m so glad to hear it man! Thanks for trusting my video enough to give it a shot! Happy Thanksgiving to you and yours!
Great looking T-bird right there...Awesome cook!
Thank you Judge! I hope you and yours have a wonderful Thanksgiving!
🤘🏻😎🤘🏻
Awesome stuff, dude
Dang man that was a great cook! SKOL
Thanks buddy!! SKOL!! See ya tomorrow!!
One Word "Beautiful"🍺🍻🍺
Darnelle, thanks my dude! I appreciate it! I hope you have a great Thanksgiving bro!
Deadly looking bird bro. Spot on
Thanks Justin!
Can’t wait to try it I got the brine and seasoning I used the seasoning tonight on some pork chops and I grilled them on a pit boss and everyone loved them the sucklebuster seasoning is amazing af thanks for the great videos
Hey Jeremy, I am so glad to hear you're enjoying SuckleBusters as much as I am! Thanks for watching and commenting!
thank you for velcoming us on the videos
Thank you for your kind comment!
Absolutely Delicious! Followed this recipe for my Thanksgiving Turkey this year. So easy and turned out fantastic! Thanks so much for this video 🤗
Hey Peggy, thanks so much for watching and taking the time to comment! I’m so so happy your bird turned out wonderful for your family! Happy Thanksgiving to you and yours!
I was hoping you did a video on turkey
Oh yeah! I have a few, actually just dropped one today, and I have another coming out Sunday morning!
Perfect turkey. Smoking one gives it a higher taste than oven roasted. Keep smoking
Thank you, and I couldn't agree more!
Finally ordered bbq party rub. It arrived yesterday and let me tell you, it’s probably the best base coat rub I’ve ever had. Wish it was in stores anywhere near me but it’s not. Have to order from Texas
Man, it is soooo good!
@@AshKickinBBQ next level stuff
I was super excited to smoke a turkey this year. When I went outside to prep the grill it was raining so hard I couldn't see the end of my porch.
Oh man, that's too bad! Any day is a good day to smoke a turkey though!
Looks great! 🍺🍺
Thanks so much brother!
Man I can’t thank u enough for the turkey hell this year I used that Area 51 brine and the tailgater and the honey bbq rubs my family loved it. First time the hole turkey got ate it was a 16lbs bird I spatchcocked it took about 3 hours at 250 degrees I add a maple Bourbon glaze at the end the last 20 mins to glaze up to add a little bit of heat. But just thanks and Happy Thanksgiving
Help not hell 😂
Hey Jeremy, thanks for coming back and leaving a comment, I am so glad to hear that your holiday turkey was a hit and that your family loved the bird! Comments like this are so encouraging for me to keep making videos! Happy Thanksgiving to you and yours!
Great video thanks
I'm so glad you enjoyed it! Thank you for watching!
looks great
Thank you so much!
Oh man, if just gets better and better! Love it fam! Will definitely be using a brine next time, love the idea of using both the brine and the injection. You know we smashed the like brother! Hope you and your family have a happy Thanksgiving!!🔥🔥🤙🤙
Thank you gentleman!! The bring and injection make it next level, and truthfully it really helps when reheating the leftovers and keeping them moist and full of flavor! I hope you and yours have a happy Thanksgiving as well!
Good job! Would love to see someone do a slow smoke... somethin' like at 275. I guess I'll just try it myself as I have brined my bird and still look for a nice video on a smoke ring using a pellet grill. Either way, beautiful looking cook!
Thank you so much! And I don’t like to do turkeys low because #1. I like crispy skin, and #2. I don’t like to take chances of the meat sitting in the danger zone. You wouldn’t cook a Turkey in your oven at 275° would you? Same concept.
Got one on at 225 right now. I do it every year. I never worry about the danger zone. Then again, I only ever smoke a 10-12lb bird so it's a pretty quick cook. Definitely wouldn't do a 20lb at that temp. Skin does suffer a bit, as far as texture. I still eat it though 😂
It's kind of hard to do low and slow with poultry because the skin will come out rubbery
@@AshKickinBBQ Good point! I did it at 325 and the skin texture and color was amazing for 16 lb bird. I dripped Amish butter every hour for 5 hrs. Very impressed with the results!
How do I know when a turkey is done the juice is clear but it's pink a little on the bottom but it falls apart like butter
When it’s temping safe.
@@AshKickinBBQ should the temp be between 165 and 180 or should it be higher 🤔
@@papo517 watch the video, lol. 165 in the breast and 170+ in the dark meat is fine.
@@AshKickinBBQ ya I just noticed it said it in there haha I guess I was just nervous and trying to get it done right so my wife could est some before she heard to work haha thanks a lot though sorry for bugging you keep up the good videos so far I used a couple of your videos on my smoker thanks
Looks great. In your opinion what’s tasted best between this method and spatchcock bird from last video?
Thank you! Man, hard to say! The peach on the spatchcocked bird was amazing! But this was so savory and delicious! I'm a sucker for a whole bird too!
My turkey is about 19 pounds what do you think my cook time should be? I have a traeger also
Until it’s done. I can’t even begin to guess, at least 3.5 hours
@@AshKickinBBQ that’s what I figured thanks I got a meater pro
@@milinichsautodetail3124 you’ll be set then! Good luck with the cook!
That looks delicious Darrin!! Awesome cook man.. I'm trying to get 1 more practice run in before Thanksgiving and debating whether to try and add say maybe a tablespoon of Party Rub to half a bottle of Tony C's. What's your thoughts on this, too much? And is this your most preferred method? Thanks Darrin, and keep up the awesome videos!!
Hey Mark! Man, I said go for it and add some party to try it out! Especially if it's a practice run! This is my preferred method, I love that Norman Rockwell lookin' whole bird, lol!
@@AshKickinBBQ Hahahaha, that's awesome!!
How long would a 20 lb bird take? I’m excited to try this recipe out, love your content 👍🏻
Thanks so much! Hard to say, I wouldn’t cook a bird that big. I’d cook two smaller birds personally!
He stated it was a 15# bird @350° for 3 hours. With that in mind I'd add 1 hour ro your cook and monitor temp and pull at 160 as he did. Basically 1 hour/5lbs of bird. Am I wrong, AKB?
Hey my brother what flavor pellets is best?
What kind of turkey did you use here,reason I ask I keep seeing that I should use get a turkey that hasn't been brine with salt ,etc .can I brine a butterball or etc. Thanks
This was a butter ball. You can definitely still brine a turkey that has been in a solution, just be mindful of your salt content. And don’t go for too long, overnight is fine!
@@AshKickinBBQ ok that's what I was afraid of if I soaked it all night, it being too salty. Should I wash it off good before I smoke it
@@scottgaskin8574 yeah I usually rinse my brine off when I pull it out for sure
Ok thanks very much
Will smoking two turkeys increase cook time? Thank you
It should not. You’re still running at the same temp.
@@AshKickinBBQ Thank you for the reply! Have a fantastic Thanksgiving.
What happened to the Weber smoke fire?
Sold it
You have any promo codes for the rubs you’re using ?
Yes, they’re in the description along with the links to them. Lol
was the skin really crispy? I've been struggling with that on my pellet grill. The meat turns out tender and great but can't get the skin crispy enough.
Yes the skin was crispy. Make sure that skin is dry and cook at high heat.
@@AshKickinBBQ you did it at 350?? I wish you would’ve done the fork test so people could hear how crispy it gets 😂
@@chrisl1637 yes, 350°. And at 9:12 in the video I literally ran my knife across the skin and you can hear it. Did you watch the video even? 🤣
@@AshKickinBBQ yes! But as you mention “I don’t know if you can hear it”. Take a piece off and eat it! I will hear that 🤣
What flavor of pellets do you prefer for turkey cherry ?
Cherry or apple for sure!
@@AshKickinBBQ thanks, I'll get some
Is injecting the bird necessary to keep it moist? This will be my first time smoking a turkey and I don’t have an injector
Buy the injection in the video and it comes with an injector. Highly recommend injecting.
@@AshKickinBBQ sounds good, thank you for the video!
My husband and I watched this video and decided to give it a try. Without a doubt the best smoked turkey ever!
That is awesome! I am so glad to hear it, and I'm so glad you came back to drop a comment! Thank you!
First time smoking a turkey and going to use your ingredients. Should I rinse the turkey off with water after using the Area 51 bird brine or just dry it off with paper towels after the brining is done ?. Reason I ask is others have said to rinse it off to get some of the salt off the bird after brining.. Thanks!
Up to you, I’d wash if there’s any remnants
Ok, Thanks!@@AshKickinBBQ
This recipe was a huge hit Darrin! Came out perfect. Thanks for the video.
Hey Rob, I am so glad to hear that! Thank you so much taking the time to let me know! I hope y'all had a great Turkey Day!!
So I’ve watched your pork butt video too. I plan on doing a butt and a turkey on a pitboss 1600 for Christmas. Time isn’t a big issues, I have all day. But what would you suggest I run the temp at? 300 or 350? Or somewhere in between? Could I crank the temp up to 350 for the last 3 hours of the butt to accommodate the bird?
Hey Jeremy, I would run at 300, and then try to time it so when you wrap the pork butt you kick up the temp to 350 to finish off the turkey. Or just run at 300 the entire time, totally up to you! 350 will not hurt the butt at all, just may have to take it a little higher to get tender!
What flavor wood(s) did you use on your cook? I like using apple wood and a mesquite or hickory wood. Looks great and nice color.
These were Cookin' Pellets Apple Mash pellets! Thanks for watching Antonio!
Looks awesome! I'm looking forward to trying your method this year. Hope you and your family have a happy Thanksgiving!
Awesome Robby! Please let me know how it turns out! And happy Thanksgiving to you and your family as well! Please tell Jim I said hello!
Dude you’re fucking awesome! Please keep uploading! You’re videos are seriously so detailed and so well done.
Haha, well thanks man! I really appreciate that! I 100% plan to keep on uploading weekly when I can!
Watched this video several times and that’s the way I’m going to do it tomorrow but on a different pellet grill hope it turns out good
Good luck brother, you got this! This method works on any cooker!
Another great tasting thanksgiving thanks to Darrin! Thanks for the help and the guidance!!
Man, thank you so much Johnny! I appreciate your kind words brother! I hope you and yours have a wonderful Thanksgiving!
Another awesome cook Darrin! As usual making my mouth water! Thanks for sharing!
Thanks so much for the comment, brother! I appreciate your support! I hope you and yours have a wonderful Thanksgiving!
That looks phenomenal Darrin!! Definitely changing my Turkey cooking game this year. I've done it for years the way my mom used to, but I'm going to give the brine and inject method a try this year. All thanks to watching your videos and you making it look easy! If it turns out half as good as yours I'll be happy. Thanks for taking the time to make these videos. Hope you and your family have a great Thanksgiving.
Hey Mark! Please let me know how your turkey turns out, and there is always something to be said for Mama's cooking :-). I appreciate your continued support and kind words! I hope you and yours have a great Thanksgiving as well!
You wont regret it, ever. I started brining and injecting for a smoked turkey several years ago. Its absolutley the best way to cook a bird.
@@Splootzi thanks, 4 days and counting!!!
@@AshKickinBBQ😊
Looks good. Will that party rub stick to the skin after drying it off with paper towels ?..
Lol yes