I've been wanting to do turkey on my little set up, and was wondering how to go about spatchcocking a turkey. Very thorough instructions on the process. Chef Tom never disappoints! Bookmarked this vid for sure!
Yes Tom, awesome job on this one! The duck fat spray is a game changer! Working on my spatchcock turkey video this week, but you beat me to it 😆 be well 🙌🏼
I've watched this video a few times now. IMO BEST spatchcock instructional video out there. Removing those extra ribs, wish bone and the bones in the thighs makes for much easier serving when you just want to get it on the table & eat. I'd rather spend the extra time prepping the day before than hurrying the day of and end up maybe forgetting some other thing that needs done for a proper meal. Also the added benefit of extra stock from extra bones is welcome plus for a family who loves great tasting real gravy and not the dry packet variety which has who knows what in it. I love this video. Turkey in August sounds right to me.😉😏
I've been watching smoked turkey videos for 2 days. Yours is definitely the best. It checks all my boxes. Some suggest to remove the breast plate as well, but I think the plate helps to prevent the breast from getting overcooked. But yes... anything trimmed off should be rendered-off and used to make gravy. I sometimes snip off the wing tips AFTER the bird is smoked, in order to impart some smokiness and use them in my gravy.
I loved this! Every time you do poultry I learn something new - this time was the herbed butter. For the future, I would sure like to see one or more videos on making various kinds of stock; from ingredients to storage. Thanks again.
Chef Tom I've seen MANY spatchcocking videos,but yours shows something haven't seen before,I'VE LEARNED ,THANKS!BTW just saw you older streaming interview on smokin joe's site
Your Turkey videos' are always sooooo very good. Well I know what seasonings I need to get for my turkey, both Thanksgiving and Christmas. Wooohooo ATBBQ!!!
I followed another turkey video of yours last year and it was a huge success at my family Thanksgiving. I recently visited the store on my way home from Colorado and just so happened to have bought the Ranchero seasoning. I’d love to see a Scotch Egg video and some more sausage making videos. Great store and I’ll be back for a Yoder next year!
Tried this last night. Great explanation of spatchcocking. The brine is awesome. Loved the advice about letting the skin glaze a bit in the fridge. The herb butter was a bust for us, though (too herbaceous for our tastes). Overall, solid methods and instruction!
This is how I spatchcocked this year. Thanks for the tips. I took the ribs around the breast out as well and the breastbone. Hopefully didn’t lose anything by doing that.
Y’all should do a complete start to finish thanksgiving dinner! I’m in charge of my family’s thanksgiving dinner this year and i want to change things up!
Great video as always! I am going to try this for Thanksgiving. But I always wonder what kind of pellets you use for the different kinds of meat you cook?
Would like to see you do some Cornish Hens. My fathers a huge fan of smoked Cornish Hens and I’d like to see a good way to do them, so I can fix them up one weekend when my folks are in town.
I agree the timing is great for the upcoming Thanksgiving. Will be doing this on my smoker. I am thinking of applewood. Any suggestions? Thanks for the great instruction. Have a great day
Love your videos Chef Tom. What heat resistant gloves would you recommend for someone with smaller hands? The Atbbq site has several options but the few reviews mention they’re great for XL hands. Thanks for all the fantastic videos and recipes!!!
Hey Chef Tom! Love all your stuff, very helpful. I had a question.I am wanting to do a turkey for thanksgiving coming up. However, I am not sure that my smoker is wide enough or deep enough to fit a spatchcock turkey. I recently did a spatchcock chicken, but it was a smaller sized chicken. My question is, if I were to spatchcock the turkey, then cut it in half down down the breast bone (cut in half length wise), would I lose any juicy-ness and tenderness when I smoke it? Or would you recommend another method so that I could try and fit the turkey in my smoker? Thanks for the help!
Y'all planning on doing a product roundup on the new pellet joe? Looks interesting, but I haven't seen anyone cook on it yet. I'm sure it would be a great demo cook for a turkey recipe!
Great video, love the way you demonstrate how to remove the wishbone and bone under the thigh. Just curious, why not just cut the wing tips off before cooking?
I like to tuck them back because it compresses all of the wing parts causing to cook a little slower. When you cut off the tips the wings open up to cook quicker and have a better chance of burning. It's a small difference, in the end. Thanks! -Tom
What’s up happy people?!?!?!? @Bluegabe and I have been down in Mag Bay, Mexico and have some insane videos to edit!!! At least 6 fantastic {Catch Clean Cook} headed your way!!! @Kelly Young was here filming as well.
Ayo guys! I've seen a couple/few grill cleaning videos from you in the past (for certain models in particular), but was curious if you might put something together for the beginners or others who haven't quite graduated to the bigboy grill/smoker yet and are really just makin' things happen on the cheaper end grills ... you know, the ones with those steel grates, two or three burners, and no side burner... haha Something like; general cleaning tips with/without commercial chemicals, seasonal maintenance, managing flareups, dealing with hot/cold spots, combining indoor and outdoor cooking due to grill-real estate and cook times, culinary tips (be it flavor profiles, reasons why to cook certain things vs others)...
Chef Tom, what are your thoughts on chilling the breasts so they start off a slightly lower temp than the leg/wings? Probable not needed with spatchcock? Great video!
I'd like to get a brine bucket one of these days, but they're just sooo damn expensive for a piece of plastic.... I bought a complete stainless steel turkey fryer for $100 to my door, which is what I currently use to brine my birds. The down side to it is that it's huge and it doesn't have the locking bird keeper downer. I've never actually fried anything in it, but I sure have burned some home made tomato sauce with it and I've made some excellent soups as well. Other wise I just use a 50/50 mix of water and apple juice with lots of garlic and a little salt when I brine a turkey for 2 days in the thing. It always turns out great, but I am getting a little tired of doing the same ole thing. Anyway, Cheers 🍻
The briner bucket is definitely worth it in my opinion you could probably store them inside your turkey fry pot; I bought the large for turkeys and multiple chickens, and then the small for stuff like wings and solo chickens so I wouldn't have to clear out my fridge to brine. I will say that we got a pretty large bird one year and we ended up having to brine it in a cooler since it wouldn't fit. Also if you're bored of the same thing, Tom and crew had a turkey recipe using the Sweetwater Spice lemon thyme turkey bath a few years ago that I did, turned out pretty amazing.
@@mike7568: Yeah that lemon thyme turkey sounds good, I'll look that up. Last year I made his Bacon Wrapped Turkey Roulade which I thought was awesome, but a pain to make! Even still, I used my same ole apple juice brine and that's where I really need a change. Don't get me wrong, I love it, but I feel like I'm just pushing the same old button every year and I'm tired of it. De-boning the bird is definitely my favorite way to cook and eat a turkey, but it's painful sometimes to get it to that state. I could eat turkey at least twice a month, but prices seem to have gone way up lately.
Another thing I do is dislocate the thighs from the pelvis before cutting the spine out .. helps me guide my shears to the right spot even if it is more by feel.
Hey Chef Tom! Love all your stuff, very helpful. I had a question.I am wanting to do a turkey for thanksgiving coming up. However, I am not sure that my smoker is wide enough or deep enough to fit a spatchcock turkey. I recently did a spatchcock chicken, but it was a smaller sized chicken. My question is, if I were to spatchcock the turkey, then cut it in half down down the breast bone (cut in half length wise), would I lose any juicy-ness and tenderness when I smoke it? Or would you recommend another method so that I could try and fit the turkey in my smoker? Thanks for the help!
Chef Tom is the best teacher for BBQ and cooking. The bird is looking amazing 👍👍👍
I've been wanting to do turkey on my little set up, and was wondering how to go about spatchcocking a turkey. Very thorough instructions on the process. Chef Tom never disappoints! Bookmarked this vid for sure!
Perfect timing for Canadian thanksgiving. Thank you! 🇨🇦
I just made this and this will definitely be my go-to Turkey recipe for years to come...It was beyond amazing!!!! Thank you.......................
Yes Tom, awesome job on this one! The duck fat spray is a game changer! Working on my spatchcock turkey video this week, but you beat me to it 😆 be well 🙌🏼
I've watched this video a few times now. IMO BEST spatchcock instructional video out there. Removing those extra ribs, wish bone and the bones in the thighs makes for much easier serving when you just want to get it on the table & eat. I'd rather spend the extra time prepping the day before than hurrying the day of and end up maybe forgetting some other thing that needs done for a proper meal. Also the added benefit of extra stock from extra bones is welcome plus for a family who loves great tasting real gravy and not the dry packet variety which has who knows what in it. I love this video. Turkey in August sounds right to me.😉😏
Excellent timing on that video gives everybody time to plan ahead and get everything they need
I've been watching smoked turkey videos for 2 days.
Yours is definitely the best. It checks all my boxes.
Some suggest to remove the breast plate as well, but I think the plate helps to prevent the breast from getting overcooked.
But yes... anything trimmed off should be rendered-off and used to make gravy. I sometimes snip off the wing tips AFTER the bird is smoked, in order to impart some smokiness and use them in my gravy.
First one with the Turkey Video for the year
As usual, love watching your videos while sipping my morning coffee. ☕️🍗
I gotta try that!!! 👍🏾🙏🏾
Learning a plethora from you! 🤠👍🍗 Thank you!
That looks absolutely scrumptious!
Man, listen.... Turkey is great all year round. Spatchcocked and brined is the only way to go. Thank you guys so much for making this video early
I loved this! Every time you do poultry I learn something new - this time was the herbed butter. For the future, I would sure like to see one or more videos on making various kinds of stock; from ingredients to storage. Thanks again.
Thank you for the extra trimming tips. Love your channel and your recipes! You guys definitely love what you do and it shows.
Chef Tom I've seen MANY spatchcocking videos,but yours shows something haven't seen before,I'VE LEARNED ,THANKS!BTW just saw you older streaming interview on smokin joe's site
Years later I’m still here with this exact recipe bc it’s was and is the best basic not to mention the herbs spiritually are 100%
Wow! We are honored that you've chosen this recipe as a staple in your house! 💕
Your Turkey videos' are always sooooo very good. Well I know what seasonings I need to get for my turkey, both Thanksgiving and Christmas. Wooohooo ATBBQ!!!
love the ranchero rub!
100% making this for thanksgiving
I followed another turkey video of yours last year and it was a huge success at my family Thanksgiving. I recently visited the store on my way home from Colorado and just so happened to have bought the Ranchero seasoning. I’d love to see a Scotch Egg video and some more sausage making videos. Great store and I’ll be back for a Yoder next year!
Well done
Tried this last night. Great explanation of spatchcocking. The brine is awesome. Loved the advice about letting the skin glaze a bit in the fridge. The herb butter was a bust for us, though (too herbaceous for our tastes). Overall, solid methods and instruction!
Was thinking the same thing, I seen a video where the person infused the butter with the herbs by heating then removed them
Great recipe! Great presentation! A must do this Thanksgiving!
This is how I spatchcocked this year. Thanks for the tips. I took the ribs around the breast out as well and the breastbone. Hopefully didn’t lose anything by doing that.
After watching you use the rack/sheet combo before it’s the only way I do turkeys.
Okay, that looks too delicious!
The meat is cool and very tasty, the recipe for 5+ Filming is also just super❤🥰
Y’all should do a complete start to finish thanksgiving dinner! I’m in charge of my family’s thanksgiving dinner this year and i want to change things up!
love it
do you prefer this version or the cajun? I am indecisive on which one I want to do for Thanksgiving this year.
Great video as always! I am going to try this for Thanksgiving.
But I always wonder what kind of pellets you use for the different kinds of meat you cook?
I'm a simple man. I see smoked turkey... I like.
Bird looks great.
If I have a larger turkey (around 21 lbs) and dry brined, would I cook this at a low temp (pellet grill)? Thanks for all this great content!
Would like to see you do some Cornish Hens. My fathers a huge fan of smoked Cornish Hens and I’d like to see a good way to do them, so I can fix them up one weekend when my folks are in town.
Here is a link - ruclips.net/video/CVru9ptbK5o/видео.html. Thanks for watching.
I agree the timing is great for the upcoming Thanksgiving. Will be doing this on my smoker. I am thinking of applewood. Any suggestions? Thanks for the great instruction. Have a great day
Apple, cherry, or pecan are good choices for poultry.
@@brhop1982 Thanks.
Could buttermilk be used for the brine?
Looking for a turkey Now!!!
Love your videos Chef Tom. What heat resistant gloves would you recommend for someone with smaller hands? The Atbbq site has several options but the few reviews mention they’re great for XL hands.
Thanks for all the fantastic videos and recipes!!!
Since you started with the turkey videos so early I'm expecting a new turkey video weekly from now until 2021.
Great recipe. Ever think of doing a meat version of huevos rancheros for us?
I smoke the backbone with the turkey or chicken when I then use the smoked backbone to make stock.
What kind of wood do you recommend using for this recipe??
If you injected with herb butter like previous videos would that be too much? Reason why you did not inject this time?
What flavor pellets did you use?
can you do the same exact process for a chicken ?
Chef, Where did you purchased the brine bucket that you use in your video’s?
They sell them. www.atbbq.com/sauces-and-rubs/marinades-brines-and-injections/brining-and-injection-equipment/the-briner-buckets.html
Say chopped or finely chopped instead of minced. Got to do a lot more then that to mince it. Love your show, keep up the good work.
Hey Chef Tom! Love all your stuff, very helpful.
I had a question.I am wanting to do a turkey for thanksgiving coming up. However, I am not sure that my smoker is wide enough or deep enough to fit a spatchcock turkey. I recently did a spatchcock chicken, but it was a smaller sized chicken.
My question is, if I were to spatchcock the turkey, then cut it in half down down the breast bone (cut in half length wise), would I lose any juicy-ness and tenderness when I smoke it? Or would you recommend another method so that I could try and fit the turkey in my smoker? Thanks for the help!
At what cooker temperature does the "hatch" need to be removed from the two-piece heat deflector?
Quick question. Can I smoke a 20lbs turkey in a offset firebox??
Y'all planning on doing a product roundup on the new pellet joe? Looks interesting, but I haven't seen anyone cook on it yet. I'm sure it would be a great demo cook for a turkey recipe!
Yes sir. Stay tuned.
Quick question 🙋♂️ should you inject a dry brined turkey?
Great video, love the way you demonstrate how to remove the wishbone and bone under the thigh. Just curious, why not just cut the wing tips off before cooking?
I like to tuck them back because it compresses all of the wing parts causing to cook a little slower. When you cut off the tips the wings open up to cook quicker and have a better chance of burning. It's a small difference, in the end. Thanks!
-Tom
You guys need to do an Eggs Benedict, but with your spin on it.
I have to ask if the Simon and Garfunkel song inspired your herb butter?
What’s up happy people?!?!?!? @Bluegabe and I have been down in Mag Bay, Mexico and have some insane videos to edit!!! At least 6 fantastic {Catch Clean Cook} headed your way!!! @Kelly Young was here filming as well.
I know you are all about spatchcocking. But I’d like to see your take on running a bird on the Joetisserie.
I want to try this with maybe a little dash of chardonnay during the melting process.
Looks great! There’s also been a jump in production quality. Was this video shot on a Red?
Shows been shot on a RED from the 3rd episode. It’s the lighting that’s changed... and the glass.
allthingsbbq nice, looks great :)
Could you do a side by side of a spatchcocked bird vs a whole bird in the smoker? It'd be cool to see the difference.
Ayo guys! I've seen a couple/few grill cleaning videos from you in the past (for certain models in particular), but was curious if you might put something together for the beginners or others who haven't quite graduated to the bigboy grill/smoker yet and are really just makin' things happen on the cheaper end grills ... you know, the ones with those steel grates, two or three burners, and no side burner... haha
Something like; general cleaning tips with/without commercial chemicals, seasonal maintenance, managing flareups, dealing with hot/cold spots, combining indoor and outdoor cooking due to grill-real estate and cook times, culinary tips (be it flavor profiles, reasons why to cook certain things vs others)...
Chef Tom, what are your thoughts on chilling the breasts so they start off a slightly lower temp than the leg/wings? Probable not needed with spatchcock? Great video!
"excess skin"
Does not compute! The skin is my favorite part!
DAMN!
Can you cook this in a black stone?
I have never wanted to eat my monitor more! great job
I'd like to get a brine bucket one of these days, but they're just sooo damn expensive for a piece of plastic.... I bought a complete stainless steel turkey fryer for $100 to my door, which is what I currently use to brine my birds. The down side to it is that it's huge and it doesn't have the locking bird keeper downer. I've never actually fried anything in it, but I sure have burned some home made tomato sauce with it and I've made some excellent soups as well. Other wise I just use a 50/50 mix of water and apple juice with lots of garlic and a little salt when I brine a turkey for 2 days in the thing. It always turns out great, but I am getting a little tired of doing the same ole thing.
Anyway, Cheers 🍻
The briner bucket is definitely worth it in my opinion you could probably store them inside your turkey fry pot; I bought the large for turkeys and multiple chickens, and then the small for stuff like wings and solo chickens so I wouldn't have to clear out my fridge to brine. I will say that we got a pretty large bird one year and we ended up having to brine it in a cooler since it wouldn't fit.
Also if you're bored of the same thing, Tom and crew had a turkey recipe using the Sweetwater Spice lemon thyme turkey bath a few years ago that I did, turned out pretty amazing.
@@mike7568:
Yeah that lemon thyme turkey sounds good, I'll look that up. Last year I made his Bacon Wrapped Turkey Roulade which I thought was awesome, but a pain to make! Even still, I used my same ole apple juice brine and that's where I really need a change. Don't get me wrong, I love it, but I feel like I'm just pushing the same old button every year and I'm tired of it.
De-boning the bird is definitely my favorite way to cook and eat a turkey, but it's painful sometimes to get it to that state. I could eat turkey at least twice a month, but prices seem to have gone way up lately.
Another thing I do is dislocate the thighs from the pelvis before cutting the spine out .. helps me guide my shears to the right spot even if it is more by feel.
I don't have the fridge room for that bucket ☹️
이 레시피는 이제 제껍니다.🤣
👍
Boulevard Brewery 👀
gahhh! your killing me! flavorvision!!! where are you? lol...
very shaky camerawork on the trimming portion...made it a little bit hard to follow!
why'd your video doesn't monetized?
You ever inject a turkey after its cooked
Not even November loll
Yeah don't eat turkey internal organ or turkey feet it taste so ..............................
Fat but flavor, that is.
Are you homeless and live in an overpass?
Hey Chef Tom! Love all your stuff, very helpful.
I had a question.I am wanting to do a turkey for thanksgiving coming up. However, I am not sure that my smoker is wide enough or deep enough to fit a spatchcock turkey. I recently did a spatchcock chicken, but it was a smaller sized chicken.
My question is, if I were to spatchcock the turkey, then cut it in half down down the breast bone (cut in half length wise), would I lose any juicy-ness and tenderness when I smoke it? Or would you recommend another method so that I could try and fit the turkey in my smoker? Thanks for the help!
What kind of pellets did you use?
www.atbbq.com/fuels/wood-pellets/bbqrs-delight-pecan-cherry-pellets-20lbs.html
Preciate it thanks