Anyone who has not tried brined turkey is missing out. It is by far the best way to make a super juicy turkey. The flavor does go right through the meat as long as you leave it in the brine long enough.
I LOVE this recipe! I have made this 3 years in a row. Anyone who has had it says its the best Turkey the have ever had. I'll never make one any different!
Dude that’s looks so amazing, always go spatchcock. Also just in general, the quality of your production is amazing, like the editing, the lighting, the shots you guys get, all top notch man! Props to you and the team
Can’t tell you how happy I was to see you inject the butter. I’ve been melting and injecting butter for years into my turkeys. It will literally take the cheapest turkey and make it insanely juicy and perfect.
Ordered the brine kit and followed this recipe for both the turkey and the cranberry sauce (as well as your previous stuffing video) and everything came out AMAZING! Thank you for the inspiration on so many of my cooks!
You can make spatchcock turkey every day for all I care and ill keep watching. Cajun, Italian, Asian, Mexican, traditional, etc ill keep watching. I could name all the variations and country's but yiu get the point. Just do it! Gobble gobble gobble! 🍗🦃🦃🦃🦃🦃🦃🦃🦃🤠🍺👍🇺🇸
I love your technique. I followed it on my last turkey cook. The major thing I did differently was to cut the turkey into pieces. I did this so that it would fit into my small crowed fig. It came out wonderful. Thanks!!!
You should do a video about smoking a turkey for about an hour to an hour and a half, then finish it by deep frying it. That way you get amazing smoke flavor with the amazing deep fried crispy skin.
Cant wait to order the new cattlemens and chef Tom creation! The ranchero season they did is awesome. I could watch chef Tom spatchcock a bird weekly. Keep it up Chef!
Shoprite turkeys contain 6% solution and I brine and inject each year turns out amazing. I'm going to try spatchcock a turkey this year, done it with chicken plenty. Just wish I had a grill or smoker. Thanks for another good one chef tom.
you can tell Chef Tom loves what he does.... his facial expressions say it all.... I know what Im doing, and you need to do this..... great vid, can't wait to do a turkey this way with out the wish bone, carved hundreds of birds and never thought of removing that stupid bone......
Ordered a whole bunch of things for my thanksgiving last week from ATBBQ. As I sit watching this I am thinking "I hope it does not look too awesome..... I hope it does not look too awesome".
So when I add that much fuel, or at least in large areas like that, I have an issue with the hardwood not completely igniting and getting white smoke. what's the trick to keeping the temps low but still getting the thin blue smoke?
This is a good conversation. Bigger than the sale of the smokers, I think the promotion of pellets, and kamado joe charcoal is why. Offset smokers can use any old extra wood laying around. Also controlled smokers might be easier to use in filming.
I haven’t tried to spatchcock a turkey yet. When I do chicken, I remove all of the ribs and wishbone like you, but I go a step further and remove the backbone and the wing bones that connect to the breastbone. It does make it trickier to keep together while cooking but splitting it into quarters is so easy once cooked.
Yep, this is exactly my style! But this year I'm going to do that bacon wrapped breast thing you showed a week or so ago, only brined like this in apple juice before hand. Cheers!
Yes, I put an 18 lb spatchcocked turkey on a pan of root vegetables on a classic- and that’s as big as you could go I think- I had to push the leg bones in a little to close the lid
Hey Chef Tom. I bought one of your brine buckets a while back, it is a well designed unit. It solves an issue I (I'm sure many) have always struggled with which is of course keeping the meat in the solution ... great job and thanks. Quick question: I really like brined pork and say pastrami etc., but my wife does not like the "ham" texture and flavor that it tends to produce. I would really like to try this turkey recipe, but I am hesitant for that reason. Is there something I might be doing wrong or is that just the nature of brining meat? I am hoping I can give it a try and then do it again for TG or Christmas when our extended family is around. Any suggestion on the other meats? Typically I have used the standard water, salt, sugar, vinegar type brining solutions. I really want to make this work. Thank You All responses are welcome ....
I can say pretty confidently that you won't get a "hammy" texture if you follow Tom's recipe and brine for the hour per pound method. It shouldn't brine to the point that the meat is void of moisture, but rather be more flavorful and full of moisture. When it's done cooking, it's not slicing like deli meat, but it should slice like regular roasted turkey. I hope this gives you the confidence to give it a try! I don't think your wife will be disappointed. -Chef Britt
Another outstanding video! We're definitely doing this for Thanksgiving (may have to do a trial run ... wink wink). Just ordered the kit off of atbbq.com. If it were any easier I wouldn't have to touch the keyboard keys ha ha!. ..... ("Alexa, order the ATB turkey kit") keep up the good work Chef! So far you've made me out to be some sort of BBQ wizard. Really enjoying everything you're putting out! Thanks!
Here's a real hack..... because the fridge has a 120volt light that is lit when the door is open..... but you can hack the switch so that it becomes a constant 120v source.... and run a constant fan. Jeez, I'm a real cooking nerd. Our attempt at this at work. was we had a tiny radio inside the fridge, and connected a radio to a Mexicano radio station, every time the fridge door was opened.
All things the same as the video (briner bucket, spatchcocked 15 lb bird), you may be able to get away with a 1.5X batch. The brine product comes in 1 lb bags, so if you pick up a second bag then you'll have enough to make a double batch (2.5 gal) if you need to. Thanks!
Hey guys to all who are reading, this may be a stupid question but here goes."is apple cider and apple cider vinegar the same thing"? Im trying to do this recipe but im not sire if when he says ape cider he refers to apple cider vinegar?. Any help and tips are welcome and thanks in advance to all.
@@pliminal yeah on the written recipe all it says is apple cider, so apple cider is different than apple cider vinegar?. If so where do i get it from ?. Ive looked it up online however all i find is apple cider vinegar
Just wanted to say that the turkey is not burnt. If a turkey was burnt and it was that bad it would break off and act differently when being cut. That skin is too soft to be that burnt. That turkey looks legit.
Best cooking channel on RUclips!!
Anyone who has not tried brined turkey is missing out. It is by far the best way to make a super juicy turkey. The flavor does go right through the meat as long as you leave it in the brine long enough.
Me anytime Chef Tom does a turkey:
"Is he spatchcocking ?"
"He spatchcocking."
Aw yeah
Ikr!!! Same here.
Tried this about 3 years ago and it was the best turkey me and my entire family has ever had.
I LOVE this recipe! I have made this 3 years in a row. Anyone who has had it says its the best Turkey the have ever had. I'll never make one any different!
Dude that’s looks so amazing, always go spatchcock. Also just in general, the quality of your production is amazing, like the editing, the lighting, the shots you guys get, all top notch man! Props to you and the team
Chef you amaze me. Thank you for sharing your videos with me.
Can’t tell you how happy I was to see you inject the butter. I’ve been melting and injecting butter for years into my turkeys. It will literally take the cheapest turkey and make it insanely juicy and perfect.
I love the cranberry bbq sauce idea that looked great.
Ordered the brine kit and followed this recipe for both the turkey and the cranberry sauce (as well as your previous stuffing video) and everything came out AMAZING! Thank you for the inspiration on so many of my cooks!
You can make spatchcock turkey every day for all I care and ill keep watching. Cajun, Italian, Asian, Mexican, traditional, etc ill keep watching. I could name all the variations and country's but yiu get the point. Just do it! Gobble gobble gobble! 🍗🦃🦃🦃🦃🦃🦃🦃🦃🤠🍺👍🇺🇸
I love your technique. I followed it on my last turkey cook. The major thing I did differently was to cut the turkey into pieces. I did this so that it would fit into my small crowed fig. It came out wonderful. Thanks!!!
Am I the only one who feel allthingbbq is greater than any other bbq channel?
Have you not had a chance to watch the HowToBBQRight channel?
Have watched it but allthingbbq is the best channel for me
Them knife skills so admirable 😊
Just in time for my first turkey cook. Thank you for making this
Can you please, please, PLEASE start delivering to the UK - I will literally be your number one customer!!!!!!!!!!!!!!!
I'm with you on the UK delivery!
Second that
That bark is fantastic. 10/10 Tom. Fantastic job on the bite through turkey skin
Chef Tom is such a pro, and terrific camera work as usual!
Just what I've been waiting for. Bring on thanksgiving. 👍
Tom is the man
The enthusiasm and care chef Tom shows is incredible. I hope I can be as happy in my career as he is.
Thanks Jordan :)
@@allthingsbbq Anytime chef! Your channel is what made me decide to get into bbq'ing.
Thanks for a great video, and for using a KJ. Gives me great ideas.
Wow! Amazing, thanks Chef Tom
Great Video as Usual THANKS
You went straight Malcolm Reed on that turkey. Love this channel. You do a fantastic job man, very clear and informative.
Your laugh at the end makes my day
Killer video Chef Tom ! Looks awesome !
Doing mine the same way on Thanksgiving!👌
That looks delicious great job.
You should do a video about smoking a turkey for about an hour to an hour and a half, then finish it by deep frying it. That way you get amazing smoke flavor with the amazing deep fried crispy skin.
@@gregneff208 You're welcome :)
My son did his first spatchcocked smoked turkey this Thanksgiving. It was so good, however, he wishes he would have watched this amazing video first.
Beautiful turkey-I’m drooling!!
Cant wait to order the new cattlemens and chef Tom creation! The ranchero season they did is awesome. I could watch chef Tom spatchcock a bird weekly. Keep it up Chef!
Looks awesome chef, great video happy Thanksgiving.
Well done chef thank you for sharing your projects with me.
Epic as usual
Shoprite turkeys contain 6% solution and I brine and inject each year turns out amazing. I'm going to try spatchcock a turkey this year, done it with chicken plenty. Just wish I had a grill or smoker. Thanks for another good one chef tom.
Masterful. And much better than my smoked turkey last year. I have made notes! :)
Good ass video. I’m just gonna call it out and say chef Tom is the turkey king.
you can tell Chef Tom loves what he does.... his facial expressions say it all.... I know what Im doing, and you need to do this.....
great vid, can't wait to do a turkey this way with out the wish bone, carved hundreds of birds and never thought of removing that stupid bone......
23:42 Next time my wife says I over cooked her steak>>>
You guys should premier these videos and interact with us live
You startled me with the whoa! lol
Yummmmmmmm absolutely delicious
I ordered the brine kit. I doing this for Thanksgiving this year.
Besides making my own brine and rub this is EXACTLY how I'm doing my turkey. Oh, and on my offset of course. Thanks Chef Tom!!
Man that bird looks fantastic!
Outstanding Chef, I'm gonna follow this direction in a few weeks...
20:06 what is that tool?? Love to have one of those
Here is a link: www.atbbq.com/accessories/grill-accessories/chimneys-fire-starters/home-right-electro-torch-fire-and-charcoal-starter.html
Yum yum!
it's getting harder and harder to comment on Chef Tom's extraordinary performance: for me he's a genius 👍👍👍
Ordered a whole bunch of things for my thanksgiving last week from ATBBQ. As I sit watching this I am thinking "I hope it does not look too awesome..... I hope it does not look too awesome".
Now that’s a black and white Thanksgiving😂😂😂👍🏻
Just want to say thanks!
Chef Tom's going for sainthood.
Hey chef Tom, where can I get a set of rotisserie forks that have a 6 in span between tines?
Excuse me, but where do I find this "Dank" apple cider you speak of...I can't seem to find it. ;)
I know you cook to temp not time, just curious the approximate time of the cook. I'll be using my Yoder. Thanks!
If you don't want it that dark can I just out foil and let it smoke? Would it have the same taste?
Chef Tom; do you have a video on smoking a turkey breast? I plan I’m doing that this year instead of a whole turkey. Thank you for your time.
Can you do this on the pellet grill too?
HEY! about how many minutes per pound for the spatchcock'd Turkey? and at what temperature.
I've spatch cocked my bird for years, but you're on a whole other level.
So when I add that much fuel, or at least in large areas like that, I have an issue with the hardwood not completely igniting and getting white smoke. what's the trick to keeping the temps low but still getting the thin blue smoke?
That's one hell of a tan on that bird!
Why do you not use an offset smoker for any of the recipes? Its always ys640 or kamoto joe.
Because his site sells KJ and Yoder
@@tomrwills yoder makes 2 offset smokers. The Wichita and Cheyenne
This is a good conversation. Bigger than the sale of the smokers, I think the promotion of pellets, and kamado joe charcoal is why. Offset smokers can use any old extra wood laying around. Also controlled smokers might be easier to use in filming.
They've done cooks on the loaded wichita in the best.
What cutting/carving board are you using?
www.atbbq.com/accessories/cutlery/cutting-boards/totally-bamboo-20in-carving-board.html
holy crap that is insanely juicy.
Super video ...... I must say I want to be your friend, chef!!
If all things BBQ could get their shipping cost down I would buy several items every week.
I think if you weren’t so cheap and spent a few extra bucks you might be happy with their products
It’s seems like your alternative is sub par ingredients. Put together a sizable order from time to time and pay the astronomical $10 for shipping.
I haven’t tried to spatchcock a turkey yet. When I do chicken, I remove all of the ribs and wishbone like you, but I go a step further and remove the backbone and the wing bones that connect to the breastbone. It does make it trickier to keep together while cooking but splitting it into quarters is so easy once cooked.
Can you do a smoked pulled ham for Thanksgiving?
Yep, this is exactly my style! But this year I'm going to do that bacon wrapped breast thing you showed a week or so ago, only brined like this in apple juice before hand. Cheers!
Looks awesome. I was wondering if a spatchcocked bird would fit on the Kamado Joe Classic. Stoked to try this out.
Brian Sewell I was wondering that myself. So for my first turkey, I’m going to use my YS640.
Yes, I put an 18 lb spatchcocked turkey on a pan of root vegetables on a classic- and that’s as big as you could go I think- I had to push the leg bones in a little to close the lid
24:03 when you start to lose the precious juices you've labored hours for...
Damn i’m not big on turkey but geez that looks good. Great job
Can II put two spatchcock turkeys in the same solution
Do you eat the sauce hot or cold?
Hey Chef Tom. I bought one of your brine buckets a while back, it is a well designed unit. It solves an issue I (I'm sure many) have always struggled with which is of course keeping the meat in the solution ... great job and thanks.
Quick question:
I really like brined pork and say pastrami etc., but my wife does not like the "ham" texture and flavor that it tends to produce. I would really like to try this turkey recipe, but I am hesitant for that reason. Is there something I might be doing wrong or is that just the nature of brining meat? I am hoping I can give it a try and then do it again for TG or Christmas when our extended family is around. Any suggestion on the other meats? Typically I have used the standard water, salt, sugar, vinegar type brining solutions. I really want to make this work. Thank You
All responses are welcome ....
I can say pretty confidently that you won't get a "hammy" texture if you follow Tom's recipe and brine for the hour per pound method. It shouldn't brine to the point that the meat is void of moisture, but rather be more flavorful and full of moisture. When it's done cooking, it's not slicing like deli meat, but it should slice like regular roasted turkey. I hope this gives you the confidence to give it a try! I don't think your wife will be disappointed.
-Chef Britt
@@allthingsbbq That is what I wanted to hear ..... Thank you
Can my kids eat this with the spice and rubs used? Will it be too hot/spicy for them?
Like a Thanksgiving Day chiropractor!
Another outstanding video! We're definitely doing this for Thanksgiving (may have to do a trial run ... wink wink). Just ordered the kit off of atbbq.com. If it were any easier I wouldn't have to touch the keyboard keys ha ha!. ..... ("Alexa, order the ATB turkey kit") keep up the good work Chef! So far you've made me out to be some sort of BBQ wizard. Really enjoying everything you're putting out! Thanks!
Can I still Spatchcock post brine?
No rinsing of the turkey after wet brining?
No. The instructions on the brine say not to rinse off the bird after brining.
I need to see how the wings and legs came out.
Doing this, but with pulled chicken
Here's a real hack..... because the fridge has a 120volt light that is lit when the door is open..... but you can hack the switch so that it becomes a constant 120v source.... and run a constant fan. Jeez, I'm a real cooking nerd.
Our attempt at this at work. was we had a tiny radio inside the fridge, and connected a radio to a Mexicano radio station, every time the fridge door was opened.
How much brine products if doing two birds?
All things the same as the video (briner bucket, spatchcocked 15 lb bird), you may be able to get away with a 1.5X batch. The brine product comes in 1 lb bags, so if you pick up a second bag then you'll have enough to make a double batch (2.5 gal) if you need to. Thanks!
@@allthingsbbq awesome; I do have two pouches of the Butcher Mans brine mix, so I guess simply double up on the liquids?
Is it OK to brine a 9.5% "solution" turkey?
Tried to order from ATB $57 to ship to Alaska that’s outrageous I can order seasonings from How To BBQ Right with only $9 shipping I gotta ask WTF ATB
Freakin' Apple Fanboys!
What was the cooking time for this Turkey?? 🤔
Hey guys to all who are reading, this may be a stupid question but here goes."is apple cider and apple cider vinegar the same thing"? Im trying to do this recipe but im not sire if when he says ape cider he refers to apple cider vinegar?. Any help and tips are welcome and thanks in advance to all.
I'm pretty sure it's just apple cider. In the link is the written recipe if you need it.
@@pliminal yeah on the written recipe all it says is apple cider, so apple cider is different than apple cider vinegar?. If so where do i get it from ?. Ive looked it up online however all i find is apple cider vinegar
Whats with all the turkey
Holiday season. I'm honestly expecting some ham videos soon.
You have to get them out early so folks can decide how to cook for the holidays.
blitziel that makes sence 👌
Just wanted to say that the turkey is not burnt. If a turkey was burnt and it was that bad it would break off and act differently when being cut. That skin is too soft to be that burnt. That turkey looks legit.
Roast an ostrich! 🤤
Would it help to poke holes in the meat before the brine?
Action Bronsons long lost brother!?
Wish I had smellivision
1k’d like!