Herb Butter Roasted Turkey
There’s no reason to stress about Thanksgiving dinner. This Herb Butter Roasted Turkey is as easy to prepare as it is delicious! Chef Tom fires up the Yoder Smokers YS640s Pellet Grill and walks you through the process, step by step. Check out our turkey kits, and find the perfect fit for your holiday dinner.
▶︎ FULL RECIPE: https://www.atbbq.com/thesauce/herb-butter-roasted-turkey/
▶︎ GET THE HERB BUTTER TURKEY KIT: https://www.atbbq.com/all-things-barbecue-herb-butter-roasted-turkey-kit.html
▶︎ CHECK OUT OUR TURKEY KITS: https://www.atbbq.com/turkey-kits
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I just made this and this will definitely be my go-to Turkey recipe for years to come…It was beyond amazing!!!! Thank you…………………..
What’s up happy people?!?!?!? @Bluegabe and I have been down in Mag Bay, Mexico and have some insane videos to edit!!! At least 6 fantastic {Catch Clean Cook} headed your way!!! @Kelly Young was here filming as well.
love it
So if you let it dry out in the fridge you don't need to rinse the brine off to keep it from being too salty? Just want to be sure. This will be my first turkey smoke.
Chef Tom, what are your thoughts on chilling the breasts so they start off a slightly lower temp than the leg/wings? Probable not needed with spatchcock? Great video!
Could buttermilk be used for the brine?
Love your videos Chef Tom. What heat resistant gloves would you recommend for someone with smaller hands? The Atbbq site has several options but the few reviews mention they’re great for XL hands.
Thanks for all the fantastic videos and recipes!!!
Boulevard Brewery ?
What kind of wood do you recommend using for this recipe??
Great video as always! I am going to try this for Thanksgiving.
But I always wonder what kind of pellets you use for the different kinds of meat you cook?
Friends, as long as we do not interfere with nature (when we cannot leave the house), I think we can be healthy if we return to nature likewise nature renews itself.
Especially in winter, I use sage not only as a spice but also as tea.
When I look at the history, this plant has been used in the treatment of many diseases.
Even the Virgin Mary is mentioned in mythology.
http://www.virtualmuseum.ca/sgc-cms/expositions-exhibitions/noel-christmas/expositions-exhibits/sauge-eng.html
https://salvia.bio/sage-history
If you search the internet for 'Benefits of sage',,, you will be very surprised. I wish you all a healthy day.
Would like to see you do some Cornish Hens. My fathers a huge fan of smoked Cornish Hens and I’d like to see a good way to do them, so I can fix them up one weekend when my folks are in town.
Quick question. Can I smoke a 20lbs turkey in a offset firebox??
If you injected with herb butter like previous videos would that be too much? Reason why you did not inject this time?
Hey Chef Tom! Love all your stuff, very helpful.
I had a question.I am wanting to do a turkey for thanksgiving coming up. However, I am not sure that my smoker is wide enough or deep enough to fit a spatchcock turkey. I recently did a spatchcock chicken, but it was a smaller sized chicken.
My question is, if I were to spatchcock the turkey, then cut it in half down down the breast bone (cut in half length wise), would I lose any juicy-ness and tenderness when I smoke it? Or would you recommend another method so that I could try and fit the turkey in my smoker? Thanks for the help!
Okay, that looks too delicious!
100% making this for thanksgiving
Tried this last night. Great explanation of spatchcocking. The brine is awesome. Loved the advice about letting the skin glaze a bit in the fridge. The herb butter was a bust for us, though (too herbaceous for our tastes). Overall, solid methods and instruction!
Great recipe. Ever think of doing a meat version of huevos rancheros for us?
I have never wanted to eat my monitor more! great job
Y'all planning on doing a product roundup on the new pellet joe? Looks interesting, but I haven't seen anyone cook on it yet. I'm sure it would be a great demo cook for a turkey recipe!
why'd your video doesn't monetized?
The meat is cool and very tasty, the recipe for 5+ Filming is also just super❤?
Looks great! There’s also been a jump in production quality. Was this video shot on a Red?
Ayo guys! I've seen a couple/few grill cleaning videos from you in the past (for certain models in particular), but was curious if you might put something together for the beginners or others who haven't quite graduated to the bigboy grill/smoker yet and are really just makin' things happen on the cheaper end grills … you know, the ones with those steel grates, two or three burners, and no side burner… haha
Something like; general cleaning tips with/without commercial chemicals, seasonal maintenance, managing flareups, dealing with hot/cold spots, combining indoor and outdoor cooking due to grill-real estate and cook times, culinary tips (be it flavor profiles, reasons why to cook certain things vs others)…
Another thing I do is dislocate the thighs from the pelvis before cutting the spine out .. helps me guide my shears to the right spot even if it is more by feel.
I smoke the backbone with the turkey or chicken when I then use the smoked backbone to make stock.
Chef, Where did you purchased the brine bucket that you use in your video’s?
Man, listen…. Turkey is great all year round. Spatchcocked and brined is the only way to go. Thank you guys so much for making this video early
Not even November loll
Great video, love the way you demonstrate how to remove the wishbone and bone under the thigh. Just curious, why not just cut the wing tips off before cooking?
What kind of pellets did you use?
이 레시피는 이제 제껍니다.?
Are you homeless and live in an overpass?
Yeah don't eat turkey internal organ or turkey feet it taste so …………………………
I don't have the fridge room for that bucket ☹️
love the ranchero rub!
can you do the same exact process for a chicken ?
"excess skin"
Does not compute! The skin is my favorite part!
Looking for a turkey Now!!!
very shaky camerawork on the trimming portion…made it a little bit hard to follow!
What flavor pellets did you use?