How to Cook a Turkey (KISS Method) | The Ultimate Thanksgiving Turkey Recipe | The Bearded Butchers
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- Опубликовано: 19 сен 2024
- 🔥 Scott cooked this turkey at 350 F for 4 hours to 160 F internal temperature 🔥
bit.ly/3f44V3E Grab your KISS turkey DIY kit before they're gone! Just supply your own butter and you'll be all set!
The 3 ingredients Scott uses for the turkey injection:
1) Our own MAPLE SYRUP bit.ly/3KLqYIa (supply is SUPER LIMITED)
2) Butter - Combine the butter and maple syrup 1:1 and inject with amzn.to/3D9L3Tl
3) Bearded Butcher Blend Chipotle Seasoning bit.ly/3LbnLDf
Today, we're talking turkey. This is a super simple recipe that will feature our chipotle seasoning. There's just 3 steps:
1) The all important turkey brine
2) Turkey injection or turkey marinade
3) How to cook turkey at home
You HAVE to make sure that for this recipe, you buy a turkey that has not be pre-brined or injected. Look for "solution added", "enhanced", or "kosher" on the label for hints that the manufacturer injected it prior to you purchasing it. We're using a free range turkey that's farm fresh.
We like to use 1 lb of salt for each gallon of water. For this video we used 2 gallons of cold water with 2 lb of salt added. It's not necessary at this ratio to heat the water to dissolve the salt, just be patient and stir it well.
The rule of thumb to brine your turkey is about 1 hour per pound of bird. After the brine, remember to pat the bird dry with some paper towels.
Next, the turkey goes on your smoker or grill of choice! Here's Scott's turkey rack amzn.to/3wEeUB9
6:52 We have something NEW on the way! bit.ly/43FKfDv
24:34 How to carve a turkey 🦃 🔪
🦃 If you're ready to prepare your own Thanksgiving turkey, here's the gear we recommend 🦃
💉 amzn.to/3D9L3Tl Brine Injector
🔪 bit.ly/37qL7NL - Bearded Butcher cutlery (including the 6" Victorinox Scott used)
🧂 bit.ly/3GWKLTN - Check out our 6 packs of seasoning! 🧂
🔪 amzn.to/3qu8mUv Disposable cutting boards to keep things clean and safe
🧤 amzn.to/3quiP28 Latex Free Food Prep Gloves
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I made this last Thanksgiving and it was universally recognized as “The Best turkey I’ve ever had!” I agreed. I told people. I made another turkey in early January 2021 for some friends. They said, “The Best turkey I’ve ever had!” The friends have asked me to make this turkey for their family this Thanksgiving (2021). I’m watching this video again to re-orient myself to this coming Thanksgiving. Phenomenal.
That's exactly why I'm back
I was re watching the video and notice he just season the top of the turkey? Did you do the same or did you season the whole turkey?
@@wilberthfigueroa5913 To your question, I recommend seasoning the entire bird. Beyond that, I highly recommend you both spatchcock the bird and season the whole thing.
@@wilberthfigueroa5913ya season tge bottom first then set it in/on your pan then season the top.
Ok I've watched these guys for years. But seeing his rub technique really brings it home, I love to see others over season.
We definitely plan to! 😊
Never in my life have i seen turkey so succulent 🥵
Im not sure how old you are but damn thats sad. :(
I live in the Uk but have American friends. My friend deep fryed a turkey outside in the garden, your method is infinately safer. Your turkey looked fantastic, I always end up drooling after seeing you cook. Great video once again.
ALWAYS, remember to premeasure your oil in the pot by putting the bird in the pot, cover with water, pull the bird out and mark the top of the waterline. Make sure before cooking, the pot is completely dry. Frying of coarse.
@@GD-xj3jd ditto on everything you said. I'll also add that you should make sure that the turkey is NOT frozen when going into the pot.
Faith, family and food, Amen.
Amen to that
@@foobarmaximus3506 which one of those offends you? I’m assuming the family part, since it seems unlikely anyone would want to associate with you in person.
Thank you for this. Hard days work at a high end grocery store in San Francisco. Holidays coming up and the crazies are showing the attitude already. This made my day. Amen brother. Be well and be safe everyone.
Just did my take on this today. Great gobs of giblets! That was incredible. I made a butter/bourbon/maple marinade and injected it and then basted it throughout the cook. Amazing. Love the simple brine. Used a Honey Chili rub on the outside and smoked with apple wood pellets. Total crowd pleaser. I have made turkey 50 times. This was the best by a long margin.
Fantastic!
I shot a nice Georgia turkey and had no idea how I was going to cook it - I got inspiration from this video. I salt brined the breast for 6 hours after I had it all trimmed up,. I injected it with butter, maple syrup and the BB Cajun seasoning - put it in a Sous vide bag with more of the butter mixture and cooked at 63 Celsius for 3 hours. then pulled it out and cut the breast in half and seared it for 90 seconds on each side at 550. Was the best turkey I have had in my life - keep the great videos coming and the awesome spices.
I used your recipe today, BEST turkey I have ever made. My wife said the same so did my neighbors who we shared some with. Thank you guys for a great recipe and a great product, the rub is amazing. For one heck of a weird year this was one really bright spot for us. It provided some sense of normalcy and was truly awesome!!! Thanks for helping this Thanksgiving become one for the record books.
Very awesome to hear that, Kevin! We're glad you and your wife (not to mention your neighbors) enjoyed our rubs and recipe! 😊
You’re absolutely right it is about faith, family, and food. And thank you for blessing that food before you eat it as well.
Absolutely!!
turkey to another level. The beard never ceases to amaze me. Ft. Worth Tx. loves ya'll
Thanks for complimenting our beards. 😀 God bless you and your fam! 😀
Nice to see someone properly carving a turkey.
Most people carve a turkey the way they have seen it done in movies and on TV.
I came across this video last year while searching for a simple Turkey recipe for Thanksgiving to try on my Traeger Pro 780 that I picked up Spring 2020. My mother in-law still made a traditional turkey recipe. She called me this year and said mine was specifically requested again for this year! Thank you for the awesome recipe! My extended family appreciates it haha
The best I can come up with using pellets to smoke with is plenty of blue color in the smoke but no flavor on the meat. I'm smoking with a chamber temperature of 130° low and slow on the pit boss vertical smoker.. the smoke was so blue you couldn't ask for any more color but I understand that the less blue smoke there is the better the flavor on the meat supposed to be... There are tests being done regulating the cubic feet per minute of airflow through a pellet smoker because using a regular offset smoker you get plenty of flavor even with no forced draft..
I'm thinking these pellet manufacturers or missing something on the amount of air that needs to flow through and have time to cool as it passes over your cold meat which makes the air heavier and makes the smoke settle on to the meat and distribute the flavor..
Almost like a cowboy galloping full tilt through town and you couldn't even smell the horse when he went by. That was, some analogy, but you get the idea... I couldn't smoke at a lower temperature than 130°, so I had no way to thin out the blue smoke to where you could barely see it.
Any wood pellets that are used for smoking never ever even tried to create any blue smoke so all I ended up with was white smoke. I can smoke on a regular offset smoker even a cheap one from Walmart. And I've taken everybody's advice did you leave all your vents all the way open yes I did did I have a water pan yes I did even when I was using real mesquite wood on a regular smoker had trouble getting flavor on ribs after they were smoked for 5 hours and had a small very hot cold bed and the wood I added to the fire was preheated by the existing fire then when the flames on that log or split we're just about ready to go out I put split of wood in the fire and it started burning in about 15 seconds because it was screaming hot because little white wisps of smoke work coming from it as I was putting it in the far and about 15 seconds with all it took for the wood to start burning because that preheating bypasses the white smoke stage of a fire coming up to temperature so you don't have to deal with white smoke and no the wood was not over seasoned and the wood was not wet laying out in the weather ... How about some good advice? With the vents wide open my chamber temperature only got up to 250°.. praying for miracle advice,..
@@brucerogers3253 pellet smokers will not replace the purity of a stick burner or coal burner. If you need more smoke flavor, grab a smoke tube and up the smoke content. Pellet smokers are really just wood fired convection ovens so there is a fan blowing on the embers instead of them naturally just burning on their own, so there is some loss of that rich thick smoke. Pellet smokers are a balance between traditional meat smoke cooking, and quick convenient modern cooking methods. A smoke tube or a pellet smoker with “extra smoke” features will help get a little more smoke flavor out of them, but if you are looking for a heavy smoke flavor, you need to return to a more traditional smoker. I like my Traeger because it allows me to cook the foods I like, and get some smoke flavor mixed in. But I don’t want to sit there and babysit a smoker for 8 hours, I like my Traeger’s ability to set it and monitor it from my phone while I go do other things with my day. THAT is the convenience and allure of a pellet smoker. There are a lot of folks out there that have both a pellet smoker for those more convenient, quick cooks, and then they have a traditional smoker for those cooks where they really want to to it to the max! If you are expecting to get the same results out of a pellet smoker that you do on a traditional smoker, then you will be consistently disappointed because you don’t have the right expectations for that equipment.
I did our thanksgiving turkey recipe step by step as this video and it knock the Sox off my family & friends this year. What a diamond in rough recipe. Thank you!! 🔥🦃🔥
I did this turkey a few years ago in my gas oven and it was fantastic. Planning it again this year. Amazing results!!
Rock on! Happy Holidays, Brian!
For those who don't have super sharp knives or skills I find that a serrated bread knife works fantastic carving Turkey.
“Faith, family and food “ I absolutely love that about you guys! Do you ever do anything with the heart and gizzards? (Yes, I’m a weird one who eats those)
Not weird at all, Casey! 😀 Sure, frying the heart and liver can be tasty snacks. 😉 Some even make gravy out of them.
I love the concept of adding true maple syrup to the injection.
Can't beat the real thing after all
Rosemary in the pellets was a stroke of genius.
Couldn't agree with you more!
We eat turkey 3 to 4 times a year at our house…on a Bday, on Thanksgiving, sometime on Christmas, and usually one time during the summer some time and that really throws my extended family off having thanksgiving dinner in the middle of July or August
Just to show gratitude for the recipe and instructions. Although I used my regular oven, the turkey came out amazing! Everyone was impressed and even a non turkey eater went for seconds! Thank you and Happy Thanksgiving to all!
Wow, happy to hear you pulled off a 5-star turkey using your oven! 😁 Happy Thanksgiving!
@@TheBeardedButchers was it good
@@justingriffith2991 It wasn't just good, but delicious! Currently just reviewing the video in preparation for another Thanksgiving Day. Once again, thank you very much Bearded Butchers and Happy Thanksgiving to all!
We just purchased our first smoker a few days ago. We'll get it at the end of the month after we move into our new house.
I've been looking at various videos for smoking turkey and I think this will be the one that I'm going to use for our upcoming Thanksgiving dinner. Seems much more simpler than the others. Thanks for sharing.
I split mine in quarters and lay them on the grill.
I use Kings Ford charcoal and put two large handfuls of chips, one hickory and one mesquite.
I do that 3 time for the first 3 flip ( every 10-15 minutes ).
Everyone loves it, nice and moist too.
I hear ya!! I spatchcock mine, score the breast and smoke it in two halves. Cooks so evenly!
Another awesome video! Love the fact that you are teaching the kids... hunting and processing will be lost without the kids taking interest. Good job!
You made my day (not only with the video) but with the truth, It's all about FAITH, FAMILY & FOOD! I have learned SO MUCH from you guys and your channel! Thanks for all you do~! Kristy in Missouri :)
The ole turkey on the traeger grill video made me wanna do thanksgiving dinner this year. I didn’t see in the comments or links below where to get the turkey holder rack which held the turkey while smoking it. I have watched everyone of y’all’s videos and enjoy watching you guys continue to develop your channel and grow your business. Keep up the good work!
Hey Kurt! Thanks for asking. Here's the link to the Turkey Rack: amzn.to/3mKFthP 😁 Enjoy!
Wanting to do something different for our family Turkey dinner. I’ve Deep Fried, Oil less Fried. Wife been wanting a Pellet Grill. After owning it, and cooking with it for a couple of months. Had an idea of Smoking a Turkey. Ran across your video. Followed all the steps with the Brining. With just Salt and water. First time I’ve ever made my own ingredients to inject. Amazed how easy it was on the Pellet Grill. The family and I were blown away of how great it came out. My dad kept bringing up of how good it was. Turkey come out this Juicy and Tender. Thank you for sharing this. Will be doing it again.
Because of this Chanel I have started to process my own deer / elk and now I’m cooking my first thanksgiving turkey for the family!!! Thank you so much for the guidance!
One question, how often do you baste the turkey?!
Great video guys, just wanted to add for the people who may have never tried this before and dont know about brining, it really does work. The salt solution passes through the permeable meat cells during the soaking process using the method of osmosis. Osmosis is the diffusion of water through a semi-permeable membrane - in this case the meat cells. Through diffusion, the salt and water within the meat cells balance with the salt and water in the surrounding brine which results in a higher concentration of salt and water in the meat.
While I do like turkey, I've been making a huge bone-in prime rib roast for Thanksgiving for the last few years, to go along with a turkey breast for those who still want turkey, and now my family is spoiled.
Turkey just came off the smoker. So good, and vultures all around just like your video. Amazing!! Thank you for the best faith, family and food Thanksgiving ever!
Woohoo! Happy Thanksgiving to you and your family! 😀
Gobble Gobble Scott! That is a fine looking turkey my friend.You really took the lead on this seamless video.Thanks for showing us how it's done.
Thanks, Ron! We'll gobble, gobble, until we wobble, wobble. 😉 🦃
Scott you did an excellent job with that Turkey. And I agree with you. Turkey should be eaten more than once a year.
The biggest thing I picked up in this video is using the roasting rack to make injecting and seasoning the outside easier. Nice one.
That is criminal they way you cut up that turkey, awww man you changed my life. Thank you!! HTG.
Great video, that turkey looks amazing. It seems you have a wonderful family, God bless you all. Gettings from Mexico.
We appreciate that, Sergio! Thank you so much. God bless you and your family too! 😀
Hey Serg, Do you have a Thanksgiving celebration and what do you do? Turkey? Which part of Mexico? I'm partial to Oaxaca.
I freeze a gal sized plastic water jug and set it on the turkey to keep it submerged. If there is no room in the fridge i use a 5 gal water cooler. Nothing beats a brined smoked turkey! Can't wait to try the injection this year. Great video.
I made this for Thanksgiving 2021 and we liked it so much that I made it again for Thanksgiving 2022, but this time for 10 people. It was a huge hit.
You got this! Happy Thanksgiving!
I know in the video it said that kids and moms can handle the chipotle. I orderd the kit but my father in law doesnt like anything spicy how did the maple level out the spice
/
@sesslerclayton5200 I did not end up using the Chipolte just because I prefer other flavors. However, I would say that it should even it out quite well. I make a crispy Pork recipe which has chili peppers and brown sugar. My wife doesn't like anything spicy, but she does like that dish.
Oh hell yeah... I did this today. If was snazzy Af. I'm about 5 sheets right now but I followed this to a T. I have heard nothing but compliments even though I have no clue what it did. But solid 5 stars.
I’ve used this recipe the last 3 years, the bird is always a hit! Hell my buddy who owns a restaurant and is a professional cook couldn’t stop talking about it!
It’s like Christmas morning when I get a Bearded Butcher notification
That Turkey has got to be bursting with flavor
That looks fantastic, thanks for sharing. Your method of carving sure looks easier than I've ever done, I'll have to try that. Stay safe and God bless.
Happy to help, Shayne! God bless you. 😊
Grilled a half turkey ( great nephew 4H project ). Didn’t brine or inject but will do both when I grill the second half. Each half weighed 19 lbs. Used my Traeger. While grilling I fried the liver and boiled the heart and gizzard. I like them almost more than the test. Used your chipotle rub. Very good
Wow, thanks for giving our chipotle rub a try, Neal! 😁 We can imagine how savory your grill went, not to mention your fried liver and boiled heart and gizzard!
First time cooking the bird on my pellet grill. Followed what you did. Hands down best turkey I ever had! Your chipotle rub is amazing! Look forward to more videos! Thank you from me and my family!!
I just completed my first turkey, last week I did a chuck roast for the first time smoking. I did not like white meat on a turkey or chicken until now. I admit I messed up on a couple of things but overall “WOW “!!! The chipotle was awesome!!! The only thing I will change the next time is the amount of salt in the brine, my wife is not a fan of that much salt. GREAT recipe!! Best white meat I have ever eaten!!!
I really did enjoy this video. I wrote everything down and I will be ordering some seasonings from you guys. I am fixing this Thanksgiving Turkey your way. I can not wait for everyone to enjoy this meal this year.
You'll like their seasonings. I got my order today and used the Black seasoning in Chili I made. Good stuff and I'll be doing this Turkey recipe as well. I spatchcock my Bird though for the grill.
Hope it doesn’t turn out too salty!
Never heard of 1 pound of salt per gallon.
Great job, KISS IS THE RIGHT WAY. THANKS FOR SHARING.
Always a pleasure, Kenneth! Are you all set for Thanksgiving?
@@TheBeardedButchers bought my turkey today and I am going to smoke it for Thanksgiving, using your recipe. Thanks for your reply.
Do you know how to make a fish brine for smoking fish.
Used this recipe exactly (except smoked on a MAK grill), was simply amazing! Rave reviews and many compliments. Thank you guys!!
Great to hear, Nevada Smith! 🔥
Where is this recipe?
@@joyrangai1276 it’s in the description section below the video.
You sound like a really good family. Stay true and may God bless you abundantly
God bless you, Chris!
Just placed an order for the chipotle seasoning,🤘🤘first time smoking a turkey also so cant wait👾
Thank you! Hope you'll like it!
Oh I agree with you cuz I do turkeys about 3 to 4 times a year at least and all of them are on and Wood-Fired offset smoker
Another awesome video. Thanksgiving is right around the corner. Hope everybody had an awesome Friday
Third year in a row of making this turkey!
My family never had turkey during thanksgiving just because they didn’t know how to cook it.
Now look at me! The turkey god around here because of this channel
You guys are awesome. Was in your shop for the first time a month ago. And I have been back 3 times since. The meat was amazing and the berded butcher blend 6 pack is awesome. Thank you and keep up the great work
You rock! Thanks for being a loyal customer. 😉
Awesome recipe! Cooked two turkeys for Christmas using this method and added Meat Church Holy Voodoo dry rub. Hosted 25 people and all seemed to love it. Many claiming they didn’t like turkey but did like this one. Thanks a bunch! Will likely become an annual staple for the holidays.
I see Scott starts us off with the KISS method and next video Seth comes in with the SPATCHCOCK! See you guys soon I need to order my Turkey.
I prefer spatchcocking the Turkey for the grill. Also opens up more surface area for seasoning and basting.
Let us know how it goes!
Cant beat it when you got good food and your family there to enjoy it together. Cant put a price tag on that. Your a blessed man bud. Video makes me want to smoke a turkey
Made this today as a practice run for Thanksgiving and it was awesome. Definitely doing this again.
Great job!
@@TheBeardedButchers he
More Turkey! I am with you! Same with Bison and elk jerky! And hot sticks too!
"we got a please in there" haha, brothers will always be like that
Haha it's mandatory
Loved the video, now time to find a turkey.
A good tip for crispy skin: Pour some boiling water over the bird after padding it dry with the paper towels. The skin tightens up which prevents it from becoming rubbery during cooking and also gives the bird an overall better look.
Great tip! Thanks, Mikkel!
A few years ago I found a 12 pound turkey in the dumpster. It was still cold. I grabbed it and took it over to my neighbor. She cooked it in her oven and we shared it.
memorial day turkeys sound good to me :)
Thumbs up like the way you did everything easy looks fantastic.
Thanks so much 😊
Hi I run a butcher in n.y. and we use cheap colton gloves (that we can throw away every day) under the Latex gloves. To protect from cold/ heat so you don't have to triple your gloves.
Thanks for all your videos. You guys rock.
That was definitely the most juicy best looking Turkey I've seen smoked.. Great job ✌
Still rewatching the beef cuts, I’ve been around cattle my whole life and learned a lot about cutting a whole beef.
Always great to re-learn new things! 😉
I absolutely love watching your all’s videos very informative. Keep up the good work!!
I love how your carving the turkey with the same explanation as cutting up steaks!!!
The turkey looked amazing and delicious, however, I have never known Chipotle Chilis to be mild. It is a very hot and smoky tasting pepper.
Good catch! We mentioned it as mild since we based it relevant to the other flavors we have which are more spicy (i.e., Cajun blend and Hot blend).😀
Chipotle is smokey and a mild heat. Imo.
Just finished my turkey on an offset smoker like this. Best turkey I have had. I love the chipotle seasoning. Great on ribs, and better on turkey.
Good stuff! We're happy to hear our Chipotle worked its magic! 😊
Amazing looking forward to using many more recipes from you guys thank you everyone loved it
I WATCHED FOUR VIDEOS YESTERDAY AND SUBSCRIBED. NOW THE GEMS KEEP POPPING UP!!! AWESOME CONTENT!!! THANKS BEARDED BUTCHERS!!! GOD BLESS!!! 😇
Welcome aboard, Kevin!
@@TheBeardedButchers THANKS GUYS!!! I JUST HAD HIP REPLACEMENT SURGERY. FIRST OF TWO. YOU GUYS POPPED UP WHEN I NEEDED FREEDOM FOR SURE. NOW I CAN’T WAIT TO HEAL UP AND GET TO MY SMOKER WITH RENEWED VIGOR!!! GOD BLESS!!! AND THANKS AGAIN
I must have missed the time frame? How long should i plan for this bird (I have a 13lb) on the smoker at 350?
I saw some tips in a BGE Group on smoking a turkey - it's about 12 minutes per pound. That should give you a good idea on how long. 13 pounds equals 2 hours 36 minutes. Mine is 20 pounds, so I'll smoke it for 4 hours. Go by meat temp though. You want to get a temp of 165 in the white meat and 185 on the dark meat. Good luck!
I frequent your store and love your videos. I just wish they weren't always commercials or plugs for your products.
“Once Iv got the wolves at bay” haha
Can’t wait to try this with my family :)
Go for it, Jonathan! Hope you and your family would have a blast! 😊
Had to stop video to comment on how informative your being in what type of bird your cooking!!!!! Awesome 👏 let’s keep watching !
We appreciate that, thanks! 😀
Basic and excellent! Puts my extensive recipe into question! The juices were on point, will be trying this out! Awesome video and informative.
You missed the best part of the turkey! Flip that bird over after cutting it all up. Now peel all that skin and fat off. There is two little divots in the back bone. Just scoop that out with your hand. I call these the turkey nuggets. It's the most juicy tasty part of the bird. The person who carves the bird gets them. Mostly because I'm the one who carves the birds at my house.
The “oysters” ...love it!
The oysters. Chicken have them too. After i serve the chicken, I carve it up for broth. My unsuspecting guest don't realize that I have grabbed "the best parts"
Its the best piece of meat on the bird. Only problem is there's only 2 bites per bird.
Aren't those like the bird's little butt cheeks?
@@patrickomeara1898 I'm happy that someone else acknowledges the oyters.
Made my turkey last year using these steps and doing it again this year thank you for the fantastic recipe
Great to hear!
He sounded a lot like Jim Gaffigan when he was draining and setting the turkey in the rack around 8:20
hilarious.... had to go back and watch it and that's all I can here now
When you make your season for the outside of the bird add some olive oil and it will help make the skin crispy and better hold juices in
Take the wish bone out before cooking takes about 30 seconds and makes carving a lot easier
If you take the wish bone out before cooking it then your wish won't come true!
The last 2 turkeys I cooked didn’t even have the wishbone...weird!
Can't beat a fried or smoked turkey!
If we get a pre brined turkey if that's all that's available or whatever could we just skip the step of brining for this recipe?
Man, you guys are awesome. I wanna spend Thanksgiving or Christmas with you all 😂
@@partyfarmer957 100% but what he saying is try to get one that isn't as they tend to inject them with brine and sell them for more, when infact you are paying for more water rather then meat.
Cooked my turkey today with this method. Amazing results. Thank you!
Cheers, brother!
I used your KISS method again this year. Best thing to happen to turkey!
Sometimes, your voice sounds just like Jim Gaffigan. Which is another reason for me to enjoy y'alls videos.
Holy shit. Ive been trying to figure out who he sounds like.
Looks Amazing! I just happen to be butchering 3 Broad Breasted Whites and 4 Bronzes 🦃 this week. The Toms are at least #30 each and the hens #15-20. Can’t wait to try your method. Thanks !
Happy grilling! 😊
Have you guys ever thought about starting a podcast. I would listen for sure
I just want to bring this back up lol.. I've been smoking my turkey with this formula since I found bearded butchers 2yrs ago. Thank you and Happy Thanksgiving to all!
We call the tail fat, the Pope’s Nose. Have no idea why, but my father goes straight for it when we cook a bird!
In some places, it's also called parson's nose. 😀
Indeed...we have some "back-story" en.m.wikipedia.org/wiki/Pygostyle
My gramma always got that fatty piece of meat, ALWAYS. I mean like 55 years ago she was calling it the pope's nose.
Appreciate the wider aspect ratio for phone users!!
If I was looking into buying larger orders of untrimmed beef, how would I go about that? Every place i look basically makes it for the consumer ready to go, but I want to do all my own trimming.
Try asking your local butcher! 😁
I purchased a prime ribeye primal early summer and completely seam butchered it myself and honestly it was the best 350.00 dollars I’ve ever spent on meat I will never buy from supermarket for these types of cuts you haven’t tasted anything until you’ve tasted spinalis from the ribeye as an added bonus I had a few small burgers with the trimmings in my food processor! Ask your butcher
Nice looking turkey. 👍
Seeing you say your wife made the side dishes made me want too have a girlfriend again. But McDonald's tastes so good aswell.
Can't argue with that! 😀
I don’t know man
Maybe you'll find your new girlfriend at McDonald's - never know 😏
You can fit 2 5 gallon buckets with lids in a large Rubbermaid container with lid. Add ice to Rubbermaid, brine turkey in covered buckets. Drill drain holes in Rubbermaid below tops of buckets... put buckets with ingredients in Rubbermaid before you add ice. Cover ice with water. The ice only needs to be as high as the contents of the buckets. Add ice as it melts to maintain 42f or below in the buckets, monitor with probe thermometers in the buckets.
Works great at the beach and tailgates in the summer. Good for any time of year and any meat when refrigerated space is limited
Awesome tips, Kenneth! 😀
@@TheBeardedButchers call it a brine marie
Great video! The bird looks awesome! You did a great job promoting everything but the Victorinox knives! I'm SO disappointed! Lol! Thanks again, and blessings on you and yours!
Haha fine! Check out our extra sharp Victorinox Steel knife here: bit.ly/37qL7NL 🙄 lol kidding aside, thank you so much for watching, Scott! God bless you and your family, too! 😀
Just found this video, a little to late for 2022 Thanksgiving but I’m going to try this for Christmas
Hello from İstanbul / TURKEY.
İzmir'de ve çevresindeki depremde hayatlarını kaybedenlere ALLAH tan rahmet dilerim. Yaralıların iyileşmesini niyaz eder, Tüm insanlarımıza sağlıklar dilerim. ALLAH daha büyük felaketlerden bizleri korusun. AMİN.
I wish God's mercy to those who lost their lives in Izmir and its surrounding earthquake. I wish the wounded to heal, I wish all our people good health. God bless us from greater disasters. AMINE.
bet you had those wishes for those getting their heads chopped off in france too, didnt you. stone age people, you lot
@@oVerdoZzZed My wishes are for all humanity, I wish you understanding and good luck. Ignorant people have no nationality or religion. Look, humanity is always struggling with ignorance. However, neither wars end nor evil decreases. If you believe in a WON, bless you. If You Are Unbelievers Read History Ignorance is a very poor choice.Dileklerim tüm insanlık içindir, sizlere bunu anlama ve iyilikler dilerim. Cahil insanların milliyeti ve dini olmaz. Bakın insanlık her zaman cehaletle mücadele ediyor. Ancak ne savaşlar bitiyor nede kötülükler azalıyor. Eğer bir YARADANA inanıyorsanız sizleri korusun. İnançsız iseniz Tarih okuyun Bilgisizlik çok kötü bir seçimdir.
Mes vœux s'adressent à toute l'humanité, je vous souhaite compréhension et bonne chance. Les personnes ignorantes n'ont ni nationalité ni religion. Regardez, l'humanité est toujours aux prises avec l'ignorance. Cependant, ni les guerres ne se terminent, ni le mal ne diminue. Si vous croyez en un GAGNÉ, bénissez-vous. Si vous êtes des incroyants, lisez l'histoire L'ignorance est un très mauvais choix.
Ok! After watching multiple smoked Turkey recipes on RUclips, I have decided that this is the one I am going with! A little Leary about the maple syrup but I think it is worth a try!
Sounds great, Kevin! You won't regret it!
33 seconds into it and I’m laughing so hard had to pause and hit the comments
Thanking the turkey for its cooperation killed me!!!
Needed a good laugh with all the politics going on!!!!
Thanks I really appreciate your videos of family and friends in the heartland
Haha The only thing that's not eating on Thanksgiving is the turkey, because it's 'stuffed'. 😏 God bless you and your family!
It's always good to give thanks to any of God's creations for their sacrifice for our benefit. Native Americans do it and believers in Christ Jesus do it in respect to Father God for providing for us. Always be Greatful and Thankful for everything you have in life ✝️🛐❤️🙏
Enjoyed the video, looks delicious. Just finished smoking my thanksgiving turkey, sample taste was wonderful. Three keys to success: good brine, good flavors of wood, don't overcook the bird. Get it out around 160-165 FH and let it rest.