Well I’ve watched this video a few times now. Just ordered my joetisserie. This will be our Thanksgiving turkey this year. Can’t wait to try it. Great video. Thanks so much.
Hope you enjoy it! Just did it again last weekend with my friend Al @eatmorevegans and it was just as good as i remember, he will be doing it on his channel this fall too (kept the recipe the same)
Made this recipe last week for Thanksgiving and was my first time ever cooking a turkey. All the guests gave it 5 stars and there were no leftovers 😂 Thank you so much for sharing!
After seeing me constantly watching your videos, my wife finally relented and let me upgrade. Classic III is on its way to complement the junior. Thanks for all the great tips, James!
Cooked my first Joetisserie Turkey this past weekend. Cooked many on my kAmado big joe but using the Joetisserie is a treat! For Turkey Day I’m going to try that compound butter you showed. Thanks for the informative video.
I'm in my first year using Komado Joe and this turkey was the most ambitious cook to date, and our first BBQ attempt for U.S. Thanksgiving. We thought for sure that we'd spatchcock, but decided on rotisserie after seeing the related video that recommended rotisserie for turkey. Your advice was spot on, including the recipe in this video. My mother-in-law, our in-house oven turkey expert, gave this an enthusiastic five (5) star review. Thank you!
Hey James, thanks so much for this video and the followup one you did with your redheaded friend. We live in Mexico and always have 40-50 people over, both Mexicans, who naturally don't observe the holiday and ex-pats who miss Thanksgiving so much. This year I snagged one of the turkeys from my wife and followed your recipe on my KJ. The most common comment we heard was "best turkey I have ever had in my life."
I used your previous rotisserie cook method as my Thanksgiving "test" which was quickly approved by my wife as the official turkey for our Thanksgiving meals. I'm now cooking 3 turkeys over the next week for various Thanksgiving meals. I'm cooking this for my college son's Friendsgiving, then 2 days later for our family Friendsgiving and then finally for the main Thanksgiving meal. I just ordered the syringe kit and going to inject the butter in these next 3 cooks. Thanks again James for teaching us how to do this. You make us look good man!! (wonder if there is such a thing as tryptophan overdose! lol).
I owe you a big thank you. My son gave me a Komado Joe and I tried several times with no success to properly preheat and maintain temperatures. So of course I decided to do a turkey for my father's birthday this summer. I found your channel and watched your beginner videos as well as your first rotisserie turkey video. Armed with my new Meeter thermometer and rotisserie, I gave it a go, fully expecting to have to throw it in the oven after an hour. The turkey was perfectly cooked in just under 2 hours and my guests raved about it. So thank you again. Not trying the butter due to a family dairy allergy, but I'm definitely trying the dry brine. I used a wet brine last time.
We also have a dairy allergy in the family. Our child tolerates ghee, and we made a similar recipe with a ghee injection instead of butter. Total success.
Wow! What a great episode James! I've never tried Fogo before but I will now. I don't have a joetisserie, but still gleaned quite a few tricks from this video. The color was perfect and I'm sure there's no better turkey anywhere in all of North America that tops Smoking Dad's!
So glad I saw this video. I’m doing a Turkey breast for Christmas and was debating on joetisserie or SLO roller. Plus was looking. For a good butter injection recipe. Thanks again!!!!
Did this on the Classic Joe + Joetisserie this Thanksgiving and the outcome was great! Mine was 300F for 3.5 hours, internal 170F on 12lb turkey. Thanks for sharing.
Hi James, That Holiday Turkey looked Amazing, you and Chef Eric have so many techniques that just take my cooking to the next level on the Big Joe! James you nailed it on so many levels! I switched to B& B lump charcoal and my wife likes it when I smoke beef and chicken with , I took your advice I tryingdifferent charcoal. Cheers Friend, Brad.
Looks great! I'm waiting for my joetisserie to show up in the mail so I can try this for Thanksgiving. Love your videos but man, you make me spend money like crazy lol. Keep up the good work, you're a wealth of knowledge 👍
Looks fantastic James certainly not had any issues getting a crispy skin with wet brine in my experience but certainly like the compound injection as well as using the rotisserie.
@@SmokingDadBBQ I have to comment again: I am grilling a Goose right now and the trick with the wood chips works so well. Perfect for smoking poultry only slightly.
Great looking Turkey. I find the same thing when using the joetisserie gets crisper skin but not done on the inside at higher temps on my classic 2. Love anything butter injected!
Fogo + Joetisserie = Best.Turkey.Ever! Watched both videos, in order, and mostly followed this one. Dry brined and injected, about two hours on the Joe at 325, and we had Turkey Nirvana. My wife is very sensitive to excess smoke and the Fogo charcoal was the key. Thanks for the inspiration, James.
You are spot on about using a strong charcoal. I did your recipe except I seasoned my butter with the outside seasoning with the garlic. After, I brown the garlic and put it on some Italian breadsome Goodland I used the left over seasoned butter in the mashed potatoes. We did pickup a bitter taste from the smoke. I will fugo next time
I spatchcocked a turkey breast injected with compound butter on my classic 3 using your double indirect method and used apple wood for smoking. Best juiciest turkey breast ever including visits to great BBQ restaurants. I am on a strict no salt diet and this worked without salt. I really appreciate all the ideas. For anyone on low salt/ no salt use citrus e.g. lemon pepper or vinegar e.g. apple cider vinegar or balsamic. Thanks for the ideas.
What a stunning turkey! As much charcoal as I have, I'd like to try grabbing some FOGO and see how I like it with poultry. And I love how simple that side dish is. 1 cut, drop in butter and brown sugar. No fuss side dish. I'll report back when I try it out with my spiral ham this weekend
Looks great! I’m gonna be smoking my first Turkey this year for thanksgiving (doing a trial run here in a few weeks). I don’t have a joetisserie, but I may do one like that spatchcocked. I will say, I’ve been wet brining for the last 5-6 years now, and have always been able to get good skin. We would make one in the oven and deep fry the other. This year I’m smoking one and doing the other in the oven.
Oh wow!! This looks amazing! I'm super jealous of your Joetisserie since I've got a 22" Pit Boss kamado grill. Haven't found all the fancy options for my size of grill yet.
Hi James! I destroyed my friends in a turkey cook off last year at a friendsgiving with your video. Thank you for that! My turkey last year was only 15lbs and this year they want me to cook a 20lber. Have you ever cooked one on the joetisserie that big? Thanks for your help!
Every year, I do a smoked turkey injected with butter. Usually, I inject with Garlic Butter. This year, I melted the butter with Ranch Powder. It was excellent. I also make a bacon blanket for my turkey. I take the blanket off for the last hour or 2 and let the kids eat the bacon as an appetizer.
I would also be interested in seeing a side by side test for injected meats vs. just brined. I can't really convince myself injections do a whole lot, since it seems it always seems to come out, but I could be wrong.
I am cooking the 13 pound turkey today on the big joetisserie! I have put it on the big joe to see what happens but the metal crossbar is hanging! Curious if it is going to bend. Using your tips but the only thing i missed is to rub the turkey with boter/oil before seasoning for better sticking to the turkey. For your next try look to the kellybronze turkey! Its the roll royce under the turkey🤪
haha i do love it... i learned to love it, first try didn't go great but like all tools it requires adapting your approach to make the most of its potential
Okay James. Hands down best turkey I've ever done. This was a game changer for my family. Followed step by step and it was superb. Going to think about maybe doing some sort of stuffing in jt next time though... not sure how that may affect the cook time, but definitely willing to experiment! Thank you again for excellent tutorials
James - I’m looking for meat injector. Which one would you recommend? The same one you have a link for ? Also would you have whetstone for knifes you like ? Thank you. Kathy
Looks great! I'm curious if the salt brine on only the outside of the skin provided enough saltiness? In my experience, sometimes the salt doesn't seem to work it's way through the skin very well. I usually add a little salt to the injection.
That bird looks awesome! This is definitely a keeper recipe! I received a MEATER+ for Christmas thanks to your channel. Where would you place a single probe on turkey for this cook?
James… AWESOME vid (as always). Love your “house rub”. If I wanted to put salt in the rub should I use the same amount of salt as pepper or more or less salt? Also… should I use only DKKS or a mix of DKKS & Lowery’s?
What's the poundage of this bird? I don't think I heard you mention it. I currently have a 15.5. bird I bought on sale last November thawing in the fridge. I plan to do a test cook with it this weekend for the upcoming holidays. I'm a little concerned about its size though. I only have the Classic Joe III, not the Big Joe. I'm worried this bird is to big for my joetissrie in relation to distance from the fire. Any advice would be appreciated.
Another BBQ home run! What’s your thoughts on using the dry brine method and finely chopping herbs -mixed with the salt to dry brine overnight. Do you think the herbs will come through in the dry brine?
they do a little yes, but the issue is getting them not to burn when you sear which is why i went for the injection. in todays prime rib i smoked with herbs instead of wood and i wish i had also done that on this bird it worked so well
James, have you used the basket divider to have the coals on one side, vs just pushing it over? wondering if it works just as well as I am doing this cook.
That's a fine looking bird for sure. I'll be trying the compound butter piece myself, although if I didn't make stuffing and stuff the bird, it might be grounds for divorce so I will be doing that as well :) I haven't had squash since I was a kid.. might give that a go as well.
yes i put a pan on the grate on the cool side to collect as much as i can... you can even use a half deflector to help reduce the heat on the pan with some foil balls to prop it up higher for an air gap
James going by some of your earlier responses I would assume the cook time for an 11 lb. turkey will run 4-41/2 hours. How long was your squash on for? I can't wait to try this recipe and process, just bought the Joe Tisserie today for turkey day. Thanks for your help.
Hi James. Thanks for this helpful video. My bird will only just fit in my kamado with about 1cm to spare at the top. Do you think this is enough clearance, or will it dry it out? Thanks
First chance to do a turkey this year now I have a Kamado. There seems to be a variety in size in smoking wood chips from almost dust to more chunky in the UK . Pictures aren't much help as they seem to concentrate on the packaging. What size chips should i be looking for when i hopefully get to visit a BBQ store please?
for the ash drawer i like smaller thinner pieces as they burn / smoke better with the coals falling on them than large chunks do. for other smokes, in the charcoal i like larger wood chunks as everything else will just burn up too fast
That Turkey looks amazing! Definitely upset I dont have a rotisserie attachment for my grill haha. I have a Weber Kamado that I am thinking I want to do a spatchcocked turkey on this year for Thanksgiving. I've done a handful of spatchcocked chickens that came out great. Because I've never done a bird of this size, about how long do you think it would take to finish a 15lb turkey? I should shoot for about 325º, right?
So did you dry bine with salt the night before you did the injection (ie: 48 hours) and then do another round of salt along with the rub at 24 hours? Just wondering about the time line here. Thanks!
Do you use a certain proportion of salt compared to the meat when dry brining? I dry brined a turkey breast and it ended up tasting a little too salty.
Hey James. I'm going to give this recipe a shot on Thanksgiving and was curious how you many pounds the bird was you used for this demonstration video? Thanks as always.
Hi James, I am prepping myself for a Holiday turkey, so I am doing some experiments with chicken. I always dry brine, but I want to bring more flavour to the bird. So my first experiment is wet brining with salt, honey, lemons, black pepper and garlic (should be ok) but I know a wet brine will give am soggy skin. So my idea is to wet brine for a day, then put the bird back in the fridge on a rack for a day and see if we can dry the skin out. Next step will be to rotisserie at 350. Have you tried this, if so did it help, if not I will tell you the results?
I am new to kamado cooking, my question is how do you get the 170-175 temperature in the dark meat without over cooking the white meat. Your answer will be appreciated, enjoy your videos very much
thanks robert, one of the reasons i love the joetisserie is that you can rake the coals to one side to help prioritize different temps. here are my 3 suggestions 1) let the bird come up to room temp, but put ice packs on the white so that its colder than the dark to help finish at the same time 2) if spatchcock, place the legs towards the back of the dome as the fire burn direction goes towards the back and is more likely to get extra heat 3) fire the legs with the coal pulled to their side and then move them as the cook progresses
I finally broke down and bought a Joetisserie, used it yesterday making a small turkey. It came out wonderful tase wise, but man it's really difficult to clean the stainless steel items, as they turned black from the smoke. Neither Barkeeps Friend or Ajax helped much. I like to "try" to keep things looking as new as I can. I ended up using a grill grate cleaning Pumas Stone. It worked, but it was a pain in the butt. ***What do you use Smoking Dad??***
Appreciate the video. A few questions...1) have you noticed a difference having charcoal at the bottom vs on the back of the firebox? 2) when I took my bird off the grill...there were still a lot of juices flowing while resting and the bottom skin got soggy...is that expected?
@@SmokingDadBBQ Appreciate it. After the cook, I left the turkey on the spit and kept it suspended over a surface during the rest period...very few juices came running out...most of it stayed in the turkey. Thanks again for the video!
I enjoyed the video but I do have a question for you. In your rotisserie vs spatchcock chickens video the spatchcocked chicken won. Is a turkey different or would spatchcocking it provide better results than the rotisserie? You’d have to use the Big Joe for sure. Thank you.
It did, but then the rotisserie won the turkey head to head last year - ruclips.net/video/85eiXHO2LcU/видео.html which i think comes down to more experience at how to use the rotisserie, temps for right results etc. this turkey was similar in size to last years that i got on the classic
@@SmokingDadBBQ Thanks James for linking that other video because I hadn’t seen it. I would have thought it would be the same as the chicken as well. Who knew?
Hi James! Looking forward to trying this method for Thanksgiving next week! We have a Big Joe III and are planning on a 20lb bird. I assume a 20 pounder will need to spin a good hour or so longer than the bird you used in this video. Do I need to worry about the skin burning with the extra cook time? Appreciate all of your videos and content; so informative!
Several great tips. Thank you James. The addition of the squash was really fun.
thank-you, cheers
Completed my Thanksgiving rotisserie turkey yesterday and it came out wonderful. Thanks for all the insight and tips!
You are so welcome!
Been on vacation for a while, love catching up on all your videos. Thanks for the edu-tainment as always
Welcome back!
Hi James. Thanks for a great video. We did this one for Christmas and had the best turkey ever!!!
Glad you enjoyed it!
Thank you SD. I just made this today for the first time and it was by far the most moist and tasty, I've ever had. Cheers. Long time follower
Glad you enjoyed it
Hey James! Wanted to let you know I followed this injection/smoke method and my family LOVED it!! Thanks man!
thank-you, cheers
What can I say truely amazing you face gives it away, I will definitely be trying this cook thanks for sharing.
Hope you enjoy
Beautiful, juicy bird. Excellent job, James 👏
Thank you! Cheers!
great video James, also love the kitchen mods you made. Looks awesome!
Awesome, thank you!
Well I’ve watched this video a few times now. Just ordered my joetisserie. This will be our Thanksgiving turkey this year. Can’t wait to try it. Great video. Thanks so much.
Hope you enjoy it! Just did it again last weekend with my friend Al @eatmorevegans and it was just as good as i remember, he will be doing it on his channel this fall too (kept the recipe the same)
Made this recipe last week for Thanksgiving and was my first time ever cooking a turkey. All the guests gave it 5 stars and there were no leftovers 😂 Thank you so much for sharing!
It’s our favourite
After seeing me constantly watching your videos, my wife finally relented and let me upgrade. Classic III is on its way to complement the junior. Thanks for all the great tips, James!
yes, we did it lol 😊
James, that turkey looks so good I can smell it. Going to try your methods including dry brine on our next bird. Many thanks!
Hope you enjoy
Cooked my first Joetisserie Turkey this past weekend. Cooked many on my kAmado big joe but using the Joetisserie is a treat! For Turkey Day I’m going to try that compound butter you showed. Thanks for the informative video.
thanks, cheers
I'm in my first year using Komado Joe and this turkey was the most ambitious cook to date, and our first BBQ attempt for U.S. Thanksgiving. We thought for sure that we'd spatchcock, but decided on rotisserie after seeing the related video that recommended rotisserie for turkey. Your advice was spot on, including the recipe in this video. My mother-in-law, our in-house oven turkey expert, gave this an enthusiastic five (5) star review. Thank you!
thank-you, cheers
This will be my first Thanksgiving with our Kamado joe. Your tips will be very helpful
thank-you, cheers
This is looks awsome . I am trying this method for Thanksgiving. Thanks James.
Happy holidays!
Hey James, thanks so much for this video and the followup one you did with your redheaded friend. We live in Mexico and always have 40-50 people over, both Mexicans, who naturally don't observe the holiday and ex-pats who miss Thanksgiving so much. This year I snagged one of the turkeys from my wife and followed your recipe on my KJ. The most common comment we heard was "best turkey I have ever had in my life."
Thanks for sharing!
Definitely trying this one out…thanks for the great info and technique!!
You bet!
Brilliant and well paced explanation...
thank-you, cheers
I used your previous rotisserie cook method as my Thanksgiving "test" which was quickly approved by my wife as the official turkey for our Thanksgiving meals. I'm now cooking 3 turkeys over the next week for various Thanksgiving meals. I'm cooking this for my college son's Friendsgiving, then 2 days later for our family Friendsgiving and then finally for the main Thanksgiving meal. I just ordered the syringe kit and going to inject the butter in these next 3 cooks. Thanks again James for teaching us how to do this. You make us look good man!! (wonder if there is such a thing as tryptophan overdose! lol).
hahaha thanks Daniel, glad it was approved
I owe you a big thank you. My son gave me a Komado Joe and I tried several times with no success to properly preheat and maintain temperatures. So of course I decided to do a turkey for my father's birthday this summer. I found your channel and watched your beginner videos as well as your first rotisserie turkey video. Armed with my new Meeter thermometer and rotisserie, I gave it a go, fully expecting to have to throw it in the oven after an hour. The turkey was perfectly cooked in just under 2 hours and my guests raved about it. So thank you again. Not trying the butter due to a family dairy allergy, but I'm definitely trying the dry brine. I used a wet brine last time.
thanks so much, glad to hear everyone liked it
We also have a dairy allergy in the family. Our child tolerates ghee, and we made a similar recipe with a ghee injection instead of butter. Total success.
Wow! What a great episode James! I've never tried Fogo before but I will now. I don't have a joetisserie, but still gleaned quite a few tricks from this video. The color was perfect and I'm sure there's no better turkey anywhere in all of North America that tops Smoking Dad's!
thanks so much
That turkey looks amazing !
so good, thanks
So glad I saw this video. I’m doing a Turkey breast for Christmas and was debating on joetisserie or SLO roller.
Plus was looking. For a good butter injection recipe. Thanks again!!!!
fantastic, happy holidays Steven
BBQ Dad, I knew I could count on you to deliver a timely cook and lesson for Thanksgiving.
Hope you enjoy
Did this on the Classic Joe + Joetisserie this Thanksgiving and the outcome was great! Mine was 300F for 3.5 hours, internal 170F on 12lb turkey. Thanks for sharing.
thank-you, cheers
Hi James,
That Holiday Turkey looked Amazing, you and Chef Eric have so many techniques that just take my cooking to the next level on the Big Joe! James you nailed it on so many levels! I switched to B& B lump charcoal and my wife likes it when I smoke beef and chicken with , I took your advice I tryingdifferent charcoal.
Cheers Friend,
Brad.
Sounds great! Thanks Brad
Looks great! I'm waiting for my joetisserie to show up in the mail so I can try this for Thanksgiving. Love your videos but man, you make me spend money like crazy lol. Keep up the good work, you're a wealth of knowledge 👍
Awesome! Thank you!
Looks fantastic James certainly not had any issues getting a crispy skin with wet brine in my experience but certainly like the compound injection as well as using the rotisserie.
thanks Matt
Awesome! The idea with the tiny wood chips in the ash tray is great, like with those gravity smokers. I love apple wood with poultry, soft and sweet.
100%. Cheers Bernard
@@SmokingDadBBQ I have to comment again: I am grilling a Goose right now and the trick with the wood chips works so well. Perfect for smoking poultry only slightly.
That bird looks so delicious!!
It was! Thank-you, cheers
Great looking Turkey. I find the same thing when using the joetisserie gets crisper skin but not done on the inside at higher temps on my classic 2. Love anything butter injected!
Right on! Thanks Scott
Fogo + Joetisserie = Best.Turkey.Ever! Watched both videos, in order, and mostly followed this one. Dry brined and injected, about two hours on the Joe at 325, and we had Turkey Nirvana. My wife is very sensitive to excess smoke and the Fogo charcoal was the key. Thanks for the inspiration, James.
What size of Turkey was this for?
@@kevinmccann2753 We had a 13 lb bird.
You are spot on about using a strong charcoal. I did your recipe except I seasoned my butter with the outside seasoning with the garlic. After, I brown the garlic and put it on some Italian breadsome Goodland I used the left over seasoned butter in the mashed potatoes. We did pickup a bitter taste from the smoke. I will fugo next time
sounds delicious but yes the charcoal can easily over do it
I spatchcocked a turkey breast injected with compound butter on my classic 3 using your double indirect method and used apple wood for smoking. Best juiciest turkey breast ever including visits to great BBQ restaurants. I am on a strict no salt diet and this worked without salt. I really appreciate all the ideas. For anyone on low salt/ no salt use citrus e.g. lemon pepper or vinegar e.g. apple cider vinegar or balsamic. Thanks for the ideas.
so glad to hear, awesome
What a stunning turkey! As much charcoal as I have, I'd like to try grabbing some FOGO and see how I like it with poultry.
And I love how simple that side dish is. 1 cut, drop in butter and brown sugar. No fuss side dish. I'll report back when I try it out with my spiral ham this weekend
fantastic, hope you enjoy
great charcoal tip i have noticed the same with the stronger tasting stuff
Yes it does!
Looks great! I’m gonna be smoking my first Turkey this year for thanksgiving (doing a trial run here in a few weeks). I don’t have a joetisserie, but I may do one like that spatchcocked.
I will say, I’ve been wet brining for the last 5-6 years now, and have always been able to get good skin. We would make one in the oven and deep fry the other. This year I’m smoking one and doing the other in the oven.
let me know which you prefer
Oh wow!! This looks amazing! I'm super jealous of your Joetisserie since I've got a 22" Pit Boss kamado grill. Haven't found all the fancy options for my size of grill yet.
thanks so much Jason. maybe the weber 22"fits? not sure
that's a beauty turkey!
Thanks Sylvia
Hi James! I destroyed my friends in a turkey cook off last year at a friendsgiving with your video. Thank you for that! My turkey last year was only 15lbs and this year they want me to cook a 20lber. Have you ever cooked one on the joetisserie that big? Thanks for your help!
I'm going to be doing this for Thanksgiving! You should do a video on how to truss a bird!
Every year, I do a smoked turkey injected with butter. Usually, I inject with Garlic Butter. This year, I melted the butter with Ranch Powder. It was excellent.
I also make a bacon blanket for my turkey. I take the blanket off for the last hour or 2 and let the kids eat the bacon as an appetizer.
I would also be interested in seeing a side by side test for injected meats vs. just brined. I can't really convince myself injections do a whole lot, since it seems it always seems to come out, but I could be wrong.
I am cooking the 13 pound turkey today on the big joetisserie! I have put it on the big joe to see what happens but the metal crossbar is hanging! Curious if it is going to bend. Using your tips but the only thing i missed is to rub the turkey with boter/oil before seasoning for better sticking to the turkey. For your next try look to the kellybronze turkey! Its the roll royce under the turkey🤪
Now I’m going to need to buy a joe tesserie damnit. Looks awesome.
haha i do love it... i learned to love it, first try didn't go great but like all tools it requires adapting your approach to make the most of its potential
Okay James.
Hands down best turkey I've ever done. This was a game changer for my family. Followed step by step and it was superb.
Going to think about maybe doing some sort of stuffing in jt next time though... not sure how that may affect the cook time, but definitely willing to experiment!
Thank you again for excellent tutorials
so glad to hear things like this so people know i am just not making it up, this was really good
Do you think you will do a turkey cook spatchcocked with the butter injections (with the pan to collect the drippings) to see how that would turn out?
Not a turkey guy but that looks AMAZING!
thanks Rob, if one has to have turkey.... this is the way to do it once a year lol
how long was the total cook time and how bib was the bird. Cant wait to try this next week.
James - I’m looking for meat injector. Which one would you recommend? The same one you have a link for ? Also would you have whetstone for knifes you like ? Thank you. Kathy
I think I just found the perfect video to send to my wife on why I NEED a big joe 3 😂
haha.... you're welcome... and I'm sorry? lol jk Kidding aside, its my favourite size for reasons just like this
Hey my friend love the content... i have a classic joe 3 whats the largest turkey you would suggest to cook this way? Thanks in advance
i think with good trussing 20 is the max in the classic
Looks great! I'm curious if the salt brine on only the outside of the skin provided enough saltiness? In my experience, sometimes the salt doesn't seem to work it's way through the skin very well. I usually add a little salt to the injection.
good idea on the injection, i used salted butter so i didn't bother but if i wasn't thats a good idea
That bird looks awesome! This is definitely a keeper recipe! I received a MEATER+ for Christmas thanks to your channel. Where would you place a single probe on turkey for this cook?
the breast and check the thighs after the white meat is done
How large of a turkey could I do this on a Classic III? Really liked the way you did the squash.
James… AWESOME vid (as always). Love your “house rub”. If I wanted to put salt in the rub should I use the same amount of salt as pepper or more or less salt? Also… should I use only DKKS or a mix of DKKS & Lowery’s?
Option if you make your lawrys or buy it below
Rub #1 (Lawrys & SPG house blend dry brine)
* 2 tablespoons salt
* 2 teaspoons white sugar
* ¾ teaspoon paprika
* ¼ teaspoon ground turmeric
* ¼ teaspoon onion powder
* ¼ teaspoon garlic powder
* ¼ teaspoon cornstarch
Total 3.75 tablespoons home made Lawrys
Or 3 tbsp store bought lawrys
5 tbsp diamond kosher
7 tbsp fresh cracked black pepper
1 tbsp garlic
Excellent video! I’m going to copy this exactly for Thanksgiving! Did you use salted or unsalted butter for the injection?
salted
What's the poundage of this bird? I don't think I heard you mention it. I currently have a 15.5. bird I bought on sale last November thawing in the fridge. I plan to do a test cook with it this weekend for the upcoming holidays. I'm a little concerned about its size though. I only have the Classic Joe III, not the Big Joe. I'm worried this bird is to big for my joetissrie in relation to distance from the fire. Any advice would be appreciated.
Another BBQ home run! What’s your thoughts on using the dry brine method and finely chopping herbs -mixed with the salt to dry brine overnight. Do you think the herbs will come through in the dry brine?
they do a little yes, but the issue is getting them not to burn when you sear which is why i went for the injection. in todays prime rib i smoked with herbs instead of wood and i wish i had also done that on this bird it worked so well
I’m going to use your recommendation on FOGO. My wife is pretty sensitive to smoke profile
it sparks a little but it tastes the best according to my smoke sensitive family as well
James, have you used the basket divider to have the coals on one side, vs just pushing it over? wondering if it works just as well as I am doing this cook.
i just push them over, makes it easier to move around if needed based on the doneness of the skin
Man, that is one good looking chicken. I mean turkey ;)
har har har lol 😊
I can't wait to try something like this. I still might go for the 24 inch. big Joe III. id finance it
its my favourite size
@@SmokingDadBBQ I have to see how big it is to fit the size. of the space thats the only concern. in person is different than on screen
That's a fine looking bird for sure. I'll be trying the compound butter piece myself, although if I didn't make stuffing and stuff the bird, it might be grounds for divorce so I will be doing that as well :) I haven't had squash since I was a kid.. might give that a go as well.
haha thanks Jake
Thanks, James. How long was the cook-time, and how many lbs was the bird? (I think you said 10??) is there a rule of thumb per lb?
Thanks Andrea, 2hrs is enough to get these mid sized birds cooked, i would add 30min for every 2.5lbs as an approx
If you have the firebox divider, would you use it, or just bank the coals to the back?
Thanks.
i don't use it as i like the space to rake the coals around and it gets in the way
Hi James do you know if you stop your rotisserie if it's going clockwise and start it back up it gets anticlockwise 👍 Great video
ya its handy but i don't find the rotation direction makes much of a difference
Can’t wait to use my JoeTisserie for a Thanksgiving Turkey
i love doing turkey this way
@@SmokingDadBBQ Did you wrap the Turkey in the refrigerator?
Do you think small wood chunks placed under the ash basket of the Joe Jr. would work the same as your positive experiments on the larger Joe?
i think it will, definitely have to try it
James do you have any suggestions on how to make a gravy for this meal since we are using the Joe Tisserie?
yes i put a pan on the grate on the cool side to collect as much as i can... you can even use a half deflector to help reduce the heat on the pan with some foil balls to prop it up higher for an air gap
James going by some of your earlier responses I would assume the cook time for an 11 lb. turkey will run 4-41/2 hours. How long was your squash on for? I can't wait to try this recipe and process, just bought the Joe Tisserie today for turkey day. Thanks for your help.
the squash needs 45-60min. since you will rest the turkey i planned 45 and i had more time while it rested if needed
Hi James. Thanks for this helpful video. My bird will only just fit in my kamado with about 1cm to spare at the top. Do you think this is enough clearance, or will it dry it out? Thanks
if it squeezed in you are good
Being new to kamado grilling ,the Joetisserie Kamado Joe turkey cook for thanksgiving looks assume. Can hardly wait to fire up my Big Joe.
Thank-you, cheers
James can you do a turkey on the classics iii? If so from your experience what size will fit?
yes absolutely, no issues normally under 17lbs
I have to try this. Do you think the squash would fit on the classic 3 like it did on the big joe?
i think it would be a little tighter but will fit
Im thinking about doing a rotisserie turkey for Tday, would love to see your take on it
hope you give this method a try
@@SmokingDadBBQ guess i should have finished the video before commenting...rookie mistake!! 🤣 cant wait to try this on my bird
@@yganator hahaha no worries.
Did the ambient temp potion of the MEATER probe get thrown off when crossing over the hot side of the firebox?
it actually logs pretty consistently despite the rotation
How do you collect the drippings?
First chance to do a turkey this year now I have a Kamado. There seems to be a variety in size in smoking wood chips from almost dust to more chunky in the UK . Pictures aren't much help as they seem to concentrate on the packaging. What size chips should i be looking for when i hopefully get to visit a BBQ store please?
for the ash drawer i like smaller thinner pieces as they burn / smoke better with the coals falling on them than large chunks do. for other smokes, in the charcoal i like larger wood chunks as everything else will just burn up too fast
Giving it a try tomorrow, in refrigerator now… I’ll report back cant wait
Have fun
Looks awesome as usual, did I miss how big this Turkey is? 12-15 lbs?
i tossed the package so don't remember but that seems right, it was a medium size and if i had to guess that would be the range
Seen your lowrys seasoning salt video a few days ago.. would you use it on the Turkey now?
i would try it, not sure if it will work as well there or not but only one way to find out.
@smokingdad will this work on a classic Kamado Joe since cooking surface is much smaller than a Big Joe?
yes it will .... last year i spun a bird on the classic and it fit - ruclips.net/video/85eiXHO2LcU/видео.html
That Turkey looks amazing! Definitely upset I dont have a rotisserie attachment for my grill haha. I have a Weber Kamado that I am thinking I want to do a spatchcocked turkey on this year for Thanksgiving. I've done a handful of spatchcocked chickens that came out great. Because I've never done a bird of this size, about how long do you think it would take to finish a 15lb turkey? I should shoot for about 325º, right?
I like going to 400-425 for spatchcock so that size should be around 90min roughly at those temps
So did you dry bine with salt the night before you did the injection (ie: 48 hours) and then do another round of salt along with the rub at 24 hours? Just wondering about the time line here. Thanks!
I was wondering the same thing. Thanks.
James what range in lbs for the turkey would you say would be ideal for this. What size was the turkey you esd in the video? TIA!
it was around 12-15 i think
Do you use a certain proportion of salt compared to the meat when dry brining? I dry brined a turkey breast and it ended up tasting a little too salty.
Did you use diamond crystal kosher salt?
Hey James. I'm going to give this recipe a shot on Thanksgiving and was curious how you many pounds the bird was you used for this demonstration video? Thanks as always.
this was around 15 i believe
Hi James, I am prepping myself for a Holiday turkey, so I am doing some experiments with chicken. I always dry brine, but I want to bring more flavour to the bird. So my first experiment is wet brining with salt, honey, lemons, black pepper and garlic (should be ok) but I know a wet brine will give am soggy skin. So my idea is to wet brine for a day, then put the bird back in the fridge on a rack for a day and see if we can dry the skin out. Next step will be to rotisserie at 350. Have you tried this, if so did it help, if not I will tell you the results?
if you have the time to pull that off sounds like the best of all worlds
I am new to kamado cooking, my question is how do you get the 170-175 temperature in the dark meat without over cooking the white meat. Your answer will be appreciated, enjoy your videos very much
thanks robert, one of the reasons i love the joetisserie is that you can rake the coals to one side to help prioritize different temps. here are my 3 suggestions
1) let the bird come up to room temp, but put ice packs on the white so that its colder than the dark to help finish at the same time
2) if spatchcock, place the legs towards the back of the dome as the fire burn direction goes towards the back and is more likely to get extra heat
3) fire the legs with the coal pulled to their side and then move them as the cook progresses
I'm enjoying your youtube videos, however do you have your recipes in print? ie: steps for smoking and dry rubbing a turkey.
working on a website to host that
do you not rinse off the salt brine in the morning just salt and spice rub mix with injection overnight and then on the spit the next day?
No. It was not excessive salt so we want the skin dry for browning
I finally broke down and bought a Joetisserie, used it yesterday making a small turkey. It came out wonderful tase wise, but man it's really difficult to clean the stainless steel items, as they turned black from the smoke. Neither Barkeeps Friend or Ajax helped much.
I like to "try" to keep things looking as new as I can. I ended up using a grill grate cleaning Pumas Stone. It worked, but it was a pain in the butt. ***What do you use Smoking Dad??***
i normally just use the fire and occasionally a wood scraper (useless)
Appreciate the video. A few questions...1) have you noticed a difference having charcoal at the bottom vs on the back of the firebox? 2) when I took my bird off the grill...there were still a lot of juices flowing while resting and the bottom skin got soggy...is that expected?
i rest on the spine so that the breast presentation remains good.... forgot to mention that sorry
@@SmokingDadBBQ Appreciate it. After the cook, I left the turkey on the spit and kept it suspended over a surface during the rest period...very few juices came running out...most of it stayed in the turkey. Thanks again for the video!
Trying this today. How do you keep the twine from burning?
i soak it before hand... normally makes it until the end when cranking the heat
I enjoyed the video but I do have a question for you. In your rotisserie vs spatchcock chickens video the spatchcocked chicken won. Is a turkey different or would spatchcocking it provide better results than the rotisserie? You’d have to use the Big Joe for sure. Thank you.
It did, but then the rotisserie won the turkey head to head last year - ruclips.net/video/85eiXHO2LcU/видео.html which i think comes down to more experience at how to use the rotisserie, temps for right results etc. this turkey was similar in size to last years that i got on the classic
@@SmokingDadBBQ Thanks James for linking that other video because I hadn’t seen it. I would have thought it would be the same as the chicken as well. Who knew?
Hi James! Looking forward to trying this method for Thanksgiving next week! We have a Big Joe III and are planning on a 20lb bird. I assume a 20 pounder will need to spin a good hour or so longer than the bird you used in this video. Do I need to worry about the skin burning with the extra cook time? Appreciate all of your videos and content; so informative!
keep the coals banked, if you need you can drop a deflector under the bird to slow the skin
I have a 20lb bird also, how long do you think you will the cook will take?
@@aalexanian likely 3hrs
James, I’m guessing you allow butter mix to lower to room temp before injecting?
yes in between phase. not searing hot or cold and solid