My ULTIMATE Kamado Joe Turkey WITH Stuffing On The JoeTisserie is Next Level Awesome!
ฝัง
- เผยแพร่เมื่อ 5 ส.ค. 2024
- Whoever Said You CAN'T Make A Juicy Turkey WITH Stuffing on the Rotisserie is WRONG. My Buttermilk Brined & Stuffed Turkey on the Kamado Joe JoeTisserie is our new personal best ever Turkey for Thanksgiving and Christmas dinners from here on out.
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Chapters
00:00 - Why They Say NO to Turkey Stuffing
01:53 - Spatchcock or Rotisserie?
02:25 - To Smoke or not to Smoke?
03:34 - The MOST flavourful and Juicy Turkey Trick Ever
04:31 - How to make the perfect turkey everytime
08:00 - Prep the day before
09:55 - Turkey Day Prep (rub, injection & cook)
19:43 - Results & Taste Test
#SMOKINGDADBBQ #turkey #kamadojoe
@KamadoJoeGrills@WildFork - แนวปฏิบัติและการใช้ชีวิต
WOW, JM! Hands down the BEST turkey we’ve ever had. This alone justifies the purchase of my KJC3 (but glad it makes so many other great meals too)
Right? So glad you enjoyed it as much as we did
Great video and info…thank you for what you do…keep up the great work!
If I can convince the family to go with stuffing on the next one, this is definitely the move! Thanks for always taking the guess work out for us!
EXCELLENT ! I have smoked a turkey the last 7-8 years but used a salt brine. I've done chicken with buttermilk. but this year you have motivated me to brine the bird with buttermilk... Thank you ...
Awesome recipe! Perfect for the Holidays!
Stuffing Ingre's . . . One big improvement everyone should make is adding browned then crumbled sausage to the mix . . . sage is fine but our family much prefers a good Polish Kielbasa. Enjoy.
That's a great looking turkey. Excellent video as usual.
Thanks 👍
Two weeks and counting James outstanding video, can’t wait to give it a try!
Cheers
Looks like a great recipe, very well executed. The charred crispy skin is my favorite part.
Thank you so much 😊
Snail trail, yep seen several of those on my many husky walks, not the first thing that comes to my mind when thinking about Thanksgiving. So I do a salt overnight wet brine on a turkey breast, butter injection next day, then seasoned and cover with a bacon weave on top and on the GE. I always asked to bring the turkey that turns out great and moist. I use Adler for smoking wood at the start of the cook. Really easy to get too much smoke taste. Happy Thanksgiving James! Great video with nice seasoning mixture and how to do a dressing which I really don't miss not having, more a mashed potatoes guy when I could eat mashed potatoes.
Planning to do Christmas turkey this year on Kamado so this video couldn’t be more timely. Thanks James
Have fun!
You can still pasturize at lower temps as long as it is held there for a certain amount of time, such as sous vide. I dont believe it is necessary to take the stuffing to 165
yea 145 should be fine, definitely 150
The FDA has a document that describes the time duration and temperatures. Everyone on TH-cam says "165" mostly because it's easy to say and probably to keep the lawyers at bay.
Lawyers are ruining the world as we know it
Another great video!! What was your target cooking temp? You've converted me from a wet briner to a dry briner (which we love!), but you also answered a timely question with this video about doing both!!! Thank you.
There's a traditional method for trussing chickens described in Julia Child's first cookbook. It's old school and involves a needle but the result is neat and has very few bits of string that lay against the skin. I've found it worth the trouble and thought you might like it too.
Great video as usual! First time commenter here! I recently bought my first Kamado, a KJ classic 3, in big part because of you. So far, all the videos I've watched of yours, has made it very easy to get accustomed to the new grill. I do have 2 questions though, would a bird that size fit on my classic and do you think the difference in Kamado size would change the cook time by much? Keep up the great work, Cheers from Quebec!
edit: I just saw you answered the size question for someone else!
Great video. Doing this right now, and wish you focused a little more on how to truss the turkey to prevent stuffing from coming out. About an hour in and i already lost 50% of the stuffing 😭
Very interesting with the deflector.
Thanks
What temp did you cook it at? I keep looking back through and can't seem to find it. The turkey looks great bye the way.
Thanks for the amazing content! Regarding temp monitoring - do you put a meater in the stuffing and another in the breast?
James...another great video!! I followed your JoeTisserie recipe for chicken and the family has enjoyed it. Thank you!! Our Thanksgiving stuffing will be cooked separately so do you still recommend the use of the deflector plate?
I plan to for mine. I'm also not doing the wet brining bit. You can always remove or adjust the deflector as your cook progresses based on what you are observing.
Another great video and perfect timing as I'm figuring out my turkey plans. Do you feel the buttermilk made a difference?
have you ever tried using pineapple on a steak to tenderize it? The buttermilk is doing this.... i did a wing competition a month or so back (and won 😊 ) and i used the same buttermilk brine and while everyone tried a different flavour on the wings the tenderness on mine were noticeably better so i believe it worked... especially in this situation where we were cooking to a higher internal temp for the stuffing
Hey! Been watching for a bit but first comment. What temp do you run your big joe at when using the joetisserie for a turkey?
Hey! I bought your vent settings guide and it's great :) Just wondered what your bottom vent setting was this for this cook though?
Thanks. The JoeTisserie leaks air on the air lift hinge models so you tighten up the vents about 20% vs normal top and bottom. So a pinky sticking with the finger measurement vs index
Thanks for this James! I can hardly wait for thanksgiving to try this! Please clarify: no smoking wood, correct? just the herbs and Fogo?
You got it. Only herbs
Good looking bird. I haven't tried it on the Joetisserie yet. I've been stuffing my bird for nearly 25 years. My wife would kill me if I didn't make stuffing. Looks like most of it stayed in so I'll have to give it a go at some point. 🍻
Cheers
James, great content as always!!! Have you tried injecting the butter after internal temps reach 90 degrees F ? That’s butters melting point and I read it would coagulate in one spot on a cold bird… if you have I would like to know if you noticed any difference, or if you have thoughts about the validity of this concept. Thanks for the content!
I place it on a downward angle as I find the muscles tighten and squeeze it out but like a snail it leaves a trail of flavour on the meat as it melts out with a small amount staying in
James love your "stuff"! Is the deflector plate now your preferred method for turkey, or only if it is stuffed?
For stuffing and or saving drippings for gravy
What temp was your Joe?
Hey James, great video! I can't find the link to your vent settings e-book mentioned in the video. Do you mind posting that link? Thanks!
The website hit a glitch. Was supposed to go live this am but I think it’s a few days behind
I’ve got a classic 1. My wife bought me the joetissere. How big a bird will fit on that combination?
Wow 🤩
What temp was the KJ?
Great video James. I’m doing a 24 wet brine, 12 hour dry brine, injecting with compound butter, stuffing it but cooking then seasoning but cooking with slow roller at 300F. At least that’s the plan as of today. Been debating about slow roller vs deflectors but leaning towards slow roller. Any thoughts?
The sloroller max temp has been lowered to 300f in the manual fyi for damage reduction fyi
@@SmokingDadBBQ thanks for that info. I’ll keep the temp between 270-300F
I`d love to do my Christmas turkey on the Kamado, but I`m terrified of cocking it up. The `bird` is the centrepiece of Xmas dinner !
its worth doing a trial run beforehand for no purpose other than to prove to yourself you have got this
I can envision eating a LOT of turkey this autumn... @@SmokingDadBBQ 🤔
Thanks for the video James! I have the KJ classic 2. Last year my turkey was dry because the outside cooked too fast. It looks like it’s not deep enough for a deflector plate. You mentioned used less coals but I’m afraid if I add more as I cook they will put off too much smoke getting up to temp. Any suggestions?
You can add with a charcoal chimney or remove the bird for a few minutes
@@SmokingDadBBQ good idea, thanks!
Amazing technique James! What can us losers with BJ2’s do if we can’t fit a deflector plate under the Joetisserie?
Depending on the size of the bird it will spin on the charcoal basket hooks
@@SmokingDadBBQ thanks!
Started the buttermilk brine at noon yesterday and woke with a start a few minutes ago…replayed you for the umpteenth time and noticed your caption, “max 12 hours” for the wet brine 😮. Ruh-roh…I’m 16 hours in. Going to take it out now. Can I dry brine for 30 hrs? Am I hosed already?
It is the tenderizing of the buttermilk that’s the issue. If it felt fine you’re fine
Now I'm going to have to buy a rotisserie for my Akron.
If I'm doing this recipe ahead of schedule(4 hours or so), what would you suggest to keep it juicy during that time?
you will lose the skin crispiness but i would wrap it in foil, towel and place it in a cooler which will keep it tender and juicy at the cost of the skin getting soggy
@@SmokingDadBBQ thanks!!
James, where dontou buy Fogo in Canada? Can't find it in Montreal.
Dickson bbq. Ships to my house
Can't find the link for your ebook can you please write it here?
Damn it. Now I'm doing this. 😂
I don't have a Joe Tisserie, but would you be willing to upload an updated video of cooking a whole turkey without it?
i am booked up on content until new years so i can't before then but will add it to my list. i would just do this same recipe but on a turkey rack indirect
Question! In other videos you’ve injected the butter the night before. Do you think this method is best? Thanks!
I don’t think it makes a big difference
With the buttermilk and then the overnight it’s easy this way
Huh! GREAT VIDEO....right up to the point you sucked your fingers! But great video regardless. I rotissed my turkey for the first time last year and it was by far the best turkey we have made. However, we did find that the stuffing is far better done in the oven rather than in the bird. We started using the Chef Sean Pierre method and stuffed the turkey with sliced oranges, apples and herbs...as well as rubbing a compound butter between the skin and meat. Potato-Patato...keep the videos coming, we try not to miss a single one.
lol 🙄
I'm thinking of doing the butter compound under the skin also...did you put any butter compound on the outside of the turkey as well? I'm wondering if the butter would cause the skin to burn or brown too early in the cook.
@@marcusedwards9386 no butter on the outside since it's rotating over the pit and the fat from the skin self-bastes the turkey. I did put a dry rub on the outside, but for the life of me I can't remember what it was...LOL! I'm usually better at taking notes....so I guess this year will be a little experiment with something new...but I'm not telling anyone...LOL
I don't know if it's true or not, but supposedly if you bring your food up to say 155 degrees and hold it there for a specific amount of time, it has the same effect as bringing the food to 165.
Perhaps you can research that James.
With the deflector plate(s) - could they be covered with foil to keep them cleaner or are you wanting the drip to flare in order to create more smoke?
That’s a good idea. Might do that next time. I just flip and burn them clean when done
@@SmokingDadBBQ ah, that makes sense.
Yet to get a Kamado “anything”, currently chewing up your back catalog to form up my decision. It’s an impressive collection, thank you!
Need to work out if I can leave one of these in the Australian sun (covered) or if it should live under an awning
my Grandmother and Mom always put the stuffing in the Turkey lol😂😅, were still a live lol😂😅.
It's not about food safety rather than being overcooked by the time everything cooks. More mass means longer cook times etc. so this method lends itself to doing it properly vs an oven
You got it
What is the optimal size and maximum size turkey to use on the joetisseire?
if you have a balancing kit you can get away with more, otherwise you need to do your best to guess... the motor can spin up to 50lbs blanched.... but a 20lbs turkey completely lopsided can be a problem.
Second issue is space. Classic i shopped for 12-15 even though i have friends that pack a 20 on their classic 2 every year and on the big joe 12-17 is typically what i shop for
How do you prevent the skin from pulling back? I rotisserie about 3-4 a year and though it's yummy the skin always shrinks and pulls back from the meat especially on the breast
Did you use a fresh turkey? I understand that most if not all frozen turkeys are brined at the factory.
It’s from wild fork. I believe they do less of this
Are there any decent electronic home locks?
i dont follow lol
Since buttermilk has acid, it's not a brine, but rather a marinade, and prolonged exposure to the acid can make the meat mushy. 8 hours won't overdo it, though.
Yes exactly. Like doing pineapple on steak
@@SmokingDadBBQ It's why I use plain yogurt and lemon juice in my leg of lamb prep.
Was there a reason you didnt just put your whole dry rub on for the dry brine? Instead of salt only first and rub later.
N/m. Worried about rub knock off. Gotcha
cheers
If this turkey turns out anywhere near as good as the JoeTisserie chickens I followed your video on (with butter injected of course), I may end up getting voluntold that I'm the official bird cooker each Thanksgiving.
Thanks. Hope you love it too
Where’s the info where to buy the stuffing?
i pasted a temp recipe in the description while we are getting the website launch fixed (was supposed to be ready this am in advance of todays video).... perhaps that was optimistic on my part lol
Fantastic and helpful. You continue to set the golden standard. I don't know if you've ever seen this, but there's an interesting video on TH-cam that gives an opinion of a better way to Truss a Chicken (and I'll find out how well it works for a Turkey, soon) - th-cam.com/video/G2leEwcDhXo/w-d-xo.html
I purchased the Joetisserie and trussed it much like the chef did in the aforementioned video, additionally tying the ends of the legs together to keep them from flopping around.
I would like to hear your opinion on the subject of trussing, James, if you've come to any at this point.
Thanks again!🖖
Duck or Ducks would be a great idea for a cook. How to catch the fat is the challenge.
The problem with turkey is that even if you baby the hell out of it like this (but omit the overcooking it part because you don't stuff it), it's juicy and flavorful when it's freshly sliced, then if you let it sit there a little bit or god forbid reheat it the next day, it's super dry. Maybe reheating with sous vide makes enough of a difference, but leftover turkey is so bleh otherwise.
True. We do buffalo turkey wraps, soups or chili most often as even SV doesn’t reheat the same as the day it was cooked
Alton Brown just had an aneurysm watching this lol
lol
The pepper cannon thing kinda infuriates me.
$300 just to grind pepper, OR spend $40 on a proper granite mortar and pestle. The M&P is faster, has better control and you can measure on the scale. The Cannon is just another expensive single use gadget.
Can you link to Mp?