Smoked Turkey Recipe
Chef Tom brines, spatchcocks, seasons, smokes and finally high heat roasts a turkey, showing you step by step how to create the perfect bird for your holiday gatherings. Shop @ ATBBQ: https://www.atbbq.com/
Full recipe: https://thesauce.atbbq.com/videos-spatchcock-smoked-turkey/
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Nope,I can cook, fully, a twenty five lb turkey well before you even get goi g on your ten pounder.
Chef Tom , have you ever dry brine a spatchcock turkey?
Too funny. Using terms like white meat, juicy breasts, thighs…. other than Thanksgiving someone might be offended lol
How long do you leave turkey in brine?
Could I pull this spatch cock method off on my weber 22" kettle? I'm tired of dry turkey. I would use the snake method on charcoal. I like the idea of the smaller bird. Great looking spices and recipe.
How did the skin turn out? Did your method of cranking up to 415-420 work?
Sounds tasty but I don’t think I could spend $22 on enough brine to do a turkey that costs less than $10.
Why wouldn't you spatchcock it before the brine?
I hate turkey but I still watched this video haha
Can you do 2 turkeys using the same brine and smoking them side by side? (might be a dumb question…. newby :0)
Really appreciate how generous he is with the seasoning
You r amazing I love all your videos.
Would putting a little bit of butter along with how you seasoned the meat be a good idea?
If I’m smoking a turkey on a stick burner and I’m burning a super clean fire then are split logs okay to use for turkey? or would you recommend using charcoal and chunk wood so it doesn’t over smoke the turkey?
Great video! Looking forward to trying this for this Thanksgiving. Question, after spatchcocking, why don't you remove the ribs so more flavoring can get to the breast meat from the inside?
Thanks for the video,,,I did the brining etc. Had a butterball fresh 12#. Put mine at 350 for 2 hrs. Got the breast to 170 and pulled it. (Got stuck a work for a bit) The meat was juicy but tough. Any suggestions? Is low and slow more reliable or did I get an old hen?
Would it be wise to loosen the skin on the turkey prior to brining in order to get the brine more directly on the meat?
Going to be trying smoking a turkey spatchcock style this year on my webber kettle. Maybe shoot for a little over a 9 lb turkey, got to say the coloring and finished version of this looks a lot better than baking in the oven.
First off, love all your videos! If I'm using an enhanced turkey, any modification to use the sweetwater spice brine bath? Also, on another video of yours, you add 1/2 cup of salt on top of this brine. I can't seem to find any instructions online for sweetwater's brine. Thank you!
Hi chef, where can i buy the bucket?
I would add a juice or water pan give it even more moisture
Another great video Tom! I would like to see some quail or pheasant some time. Everything you do seems to turn out great. How long on the brine by the way?
Chef Tom is the MAN!
Chef Tom = Chuck Norris of BBQ