For all those who are talking about the temp you see on the thermapen: that shot was just supposed to show that I was checking temperature. The probe was only about 1/2” deep so it was much hotter than the lowest temp. Probing to the middle of the breast, the temp was 164° when it was removed.
Almost as good as your Waygu hamburger video. I like to pull my turkey at 197F too (usually say: "nailed it" like Raichlan because editing isn't fake) and then let it come up to temp that last 10 or 20 degrees wrapped in towels inside a Styrofoam ice chest (the towels help absorb all those juices and you can wring them out over the potatoes later). Did you also brine it but not include that footage? When you let it rest did you wrap it or just leave it sitting on the counter for 30 minutes?
This is honestly one of the best cooking channels on YT. I watch them all now. Learning a lot. He's like Alton Brown. Tells you the why and the science. Love it.
Just did our first smoked turkey ever on our Traeger this year. We followed your instructions to a T. The BEST turkey we've ever had! Wow, very impressed (I'm writing as I'm eating lol). Thank you for the excellent instructions.
I had to come back to drop some praise. I tried pretty much exactly this for Thanksgiving this year and it came out amazing! The only thing I added was brining overnight. Thank you so much for your great and informative videos!
@@ucfkid67 sorry for the late reply. The breast was right at 161°F. The thighs were at 180°F. The temps do matter. The thighs will naturally cook faster but they have more moisture. So we have to mainly go by the breast. We don't want to undercook the breast so 160°F is the minimum.
I smoked two turkeys for Thanksgiving using this method. I used different seasoning, but they still stole the show! My family destroyed them! Great taste, crispy skin! I will say, though, if I had to do it over again, I would take them out a little sooner. I used a pellet smoker, and like you said, they cooked faster. A little faster than I expected that said, everyone loved it! The butter on the breast was a great tip! Thanks!
I really like how he tells us to adjust temperature lower on the smaller grills. Too many Tubers want us to smoke at high temp. It kills me. Smoking has to be low temp...
I know this is 2 years old but I needed a refresher. Like riding my motorcycle I take a motorcycle safety course every three or four years to get me back in line with good practices. I am not a chipotle fan. I do a herbed brine soaking 1 hour per pound. I like smaller birds about 12 to 14 pounds. I only inject butter and put a stick inside the cavity during the smoking process. I will separate the skin from the breast and put a rosemary butter on one side and a sage butter on the other. I salt and white pepper the outside of the bird after it has been patted dry. I also cook at 220 on an offset smoker. I use hickory or Apple wood. If I use apple the turkey is also stuffed with apple wedges that are coated in cinnamon. The cinnamon has little to no affect to the turkey.
I like to brine with herbs in the brine. Turned out great at thanksgiving. Didn’t need injecting and didn’t need herb butter. I would like to try this method as brining is kind of a pain.
Jeremy, just watched your Thanksgiving turkey video (2020) again, and you do a fantastic job articulating the finer points to get the desired bbq results. I will follow your techniques for our 2021 bird! All the very best to you, Sir!!
So by now I have seen 1 billion turkey videos in the ps t week. That in mind you did not bore me. I loved how you kept it simple in a way that I may actually be able to replicate.
Finally got clearance to smoke the turkey this year. I smoke the prime rib every year for Christmas but everyone seems to be against me smoking the turkey. I do make a great one in the oven, but have made some awesome turkey breasts on the smoker as well. Thanks for the video. Will go traditional on my seasoning and brine, just to make sure no one is taken off guard.
If you have an infra red fryer one of the best turkey's I've ever smoked (and the only way I've cooked them since) was smoked for about 4 hours at 225 and then finished off in the fryer for about 45 mins (14-16lbs usually) absolutely bomb turkey. Super juicy.
So I just cooked mAYBE the Best Turkey I ever had. Thanks for the recipe. The injection- I added some Apple juice with the butter. First time that there were no / Bone Turkey leftovers. My son-in-law (who never likes turky) sain that next year I should make a bigger Bird Thanks for the recipe Nick in Arizona
I just watched Malcolm reed do his turkey vid. And as a fan of both of y’all. I have to say you give so much more detail that a real smokers wants to know. And I thank you for that sir!
Awesome job man. I must say, ever since y'all relocated to Kentucky the production quality and content has increased quite a bit!!! Y'all must have a new camera too
I love your videos. I get awesome ribs because of your teachings and my love for bbq and now smoking. I love to bbq and smoke...going to smoke a Turkey this Thanksgiving...
You have great teaching skills and your bbq skills are obviously phenomenal. Been sharing your videos, lately, with smoking newbies I know. I could watch your videos all day.
Going to smoke a turkey this weekend. Very informative and concise. Learned some new techniques. Had a sale turkey from the holidays and decided to do Thanksgiving in May.
I really appreciate that you used an offset for this cook. I’m so god damn tired seeing pellet smokers on you tube. Pellet smokers have there place for beginners & fast cooks, but a lot of these you tube stars in the BBQ realm need to stay away from pellet smokers they are watering down the craft. Your videos are excellent!!
It was great seeing u and guga hook up and smoke tha t half cow and the pig…. I smoked 4 turkeys on my yoder 1500 they all came out excellent. let alone it was my very 1st time smoking turkey times 4. 2 I sold the other 2 I’d cooked for my family and some 1 else
Looks really delicious! Too bad I got my family “STUCK!!” On fried turkey years ago. ☹️ will definitely try one for me and my wife though! Thanks!!! Also, Love your channel!!!
Two questions. 1) if using a vertical barrel smoker, would you put it breast side down to make it cook more evenly? 2) could you mix the herbs into the butter and inject them into the meat before cooking?
Have you smoked turkey breast I buy a bunch during the holidays and cook them for people who are in hard times or having a bad year or won't have a dinner otherwise, and a very easy cook as well that everyone loves and just simple salt and pepper
I just did a smoked turkey and it turned out amazing. I bryned it, injected it with butter injection and smoked it. However the drumsticks were a bit tough not sure why
Luv you videos man!! The pork butt video was fantastic, now time to try my 1st smoked turkey for my family, keep up the great work!! Now just gotta get me one of those great lookin aprons!
What's that bird weigh? 4 hour smoke I find hard to believe.. I figured like baking it'd be like 30min/lb? So excited to try your technique though for sure! Any new smoke project I start with Jeremy Yoder's video on it.
Hey, I thought you were in New Mexico or AZ originally lol? I have learned a lot from your vids about how to manage a stick fire, etc, and to be honest, I've never had success with the skin of turkey, and I think it's precisely because I obsess with making it tender...when I could do your process, get a crisp skin AND have a tender turkey! So this t-day, I'm gonna do it exactly your way and see what happens!!
Any thoughts on brining vs injecting the turkey? I don't have the equipment to inject it, but I'm thinking of following Aaron Franklin's turkey video, in which he does a salt/sugar overnight brine (Alton Brown does it too, though he doesn't smoke it)
I gave up after the first couple of minutes. I've been smoking turkeys every year for a decade or more now. First I don't bother to brine. Unnecessary on a smoked small turkey. No rub either. I only use pecan wood adding fresh wood every 30 minutes untill the bird has a nice mahogeny color. I cook at 260 degrees. That's as hot as my smoker can get. I choose a bird of 12 to 14 lbs. Cook until the probe reaches 165 and the bird comes out full of moisture and with a smoke ring into the meat. One year I had a big family get together and roasted one turkey and smoked another. The smoked turkey disappeared in no time as everyone wanted it over the roasted one. I have a fruit orchard so my choice of fruit woods but I think pecan goes best with poultry and I prefer it on briskets also.
So to recap, and looking through the comments. Two hours at 200-225 depending on how big the smoker, then another 2 hours at 325 to crisp the skin. One commenter recommended apple wood, but only oak and pecan in my local area shops, which would you recommend? Take out when the breast reaches 185-190? Is that what I saw on the thermapen? What's the temp of the leg?
Absolutely love your informative style. I'm curious to know if you would consider putting the turkey in a brine and spatchcocking the bird (removing the backbone and flattening the bird). Thinking that since it works for roasting in the oven it could work well in the smoker.
Just a question.. not saying either is right or wrong. But just came from Aaron Franklin turkey vid and he mentioned that the breast needs to be a way from the fire cuz they cook quicker. Your set up is the opposite. Maybe doesn’t really make a difference either way? Just want to make sure I get it right ! Thanks for the vid
![Cody Johnson - I'm Gonna Love You (with Carrie Underwood) [Official Music Video]](http://i.ytimg.com/vi/yy9PuYMU29g/mqdefault.jpg)
For all those who are talking about the temp you see on the thermapen: that shot was just supposed to show that I was checking temperature. The probe was only about 1/2” deep so it was much hotter than the lowest temp. Probing to the middle of the breast, the temp was 164° when it was removed.
Hi Jeremy, what type of wood did you use? Would you recommend a chunk of cherry wood mix in to get the deeper patina on the turkey?
@@michaelchenevert3363 Most would recommend apple
Almost as good as your Waygu hamburger video. I like to pull my turkey at 197F too (usually say: "nailed it" like Raichlan because editing isn't fake) and then let it come up to temp that last 10 or 20 degrees wrapped in towels inside a Styrofoam ice chest (the towels help absorb all those juices and you can wring them out over the potatoes later). Did you also brine it but not include that footage? When you let it rest did you wrap it or just leave it sitting on the counter for 30 minutes?
I'll recant my statement.. Nice work, again!
Same method for bone-in breast?
This is honestly one of the best cooking channels on YT. I watch them all now. Learning a lot. He's like Alton Brown. Tells you the why and the science. Love it.
I come back to this video every thanksgiving 😂
Just did our first smoked turkey ever on our Traeger this year. We followed your instructions to a T. The BEST turkey we've ever had! Wow, very impressed (I'm writing as I'm eating lol). Thank you for the excellent instructions.
So I followed your recipe to the tee, and made the best turkey I’ve ever had. Thank you so much!
I had to come back to drop some praise. I tried pretty much exactly this for Thanksgiving this year and it came out amazing! The only thing I added was brining overnight. Thank you so much for your great and informative videos!
What temps did you pull it? Does it matter what temp for white meat vs dark meat?
@@ucfkid67 sorry for the late reply. The breast was right at 161°F. The thighs were at 180°F. The temps do matter. The thighs will naturally cook faster but they have more moisture. So we have to mainly go by the breast. We don't want to undercook the breast so 160°F is the minimum.
Since you brined it overnight, did you still salt it before putting on the smoker?
I smoked two turkeys for Thanksgiving using this method. I used different seasoning, but they still stole the show! My family destroyed them! Great taste, crispy skin! I will say, though, if I had to do it over again, I would take them out a little sooner. I used a pellet smoker, and like you said, they cooked faster. A little faster than I expected that said, everyone loved it! The butter on the breast was a great tip! Thanks!
Your video quality has gotten 1million times better bro!
Agreed, his video quality was alway decent but these latest videos are top notch!!
I really like how he tells us to adjust temperature lower on the smaller grills. Too many Tubers want us to smoke at high temp. It kills me. Smoking has to be low temp...
Here we go again. One year later and good to review for 2021 Thanksgiving.
I know this is 2 years old but I needed a refresher. Like riding my motorcycle I take a motorcycle safety course every three or four years to get me back in line with good practices.
I am not a chipotle fan. I do a herbed brine soaking 1 hour per pound. I like smaller birds about 12 to 14 pounds. I only inject butter and put a stick inside the cavity during the smoking process. I will separate the skin from the breast and put a rosemary butter on one side and a sage butter on the other. I salt and white pepper the outside of the bird after it has been patted dry. I also cook at 220 on an offset smoker. I use hickory or Apple wood. If I use apple the turkey is also stuffed with apple wedges that are coated in cinnamon. The cinnamon has little to no affect to the turkey.
you are the GOAT at bbq vids. No one does it better!! keep doing what you love and thanks for sharing it with us
I like to brine with herbs in the brine. Turned out great at thanksgiving. Didn’t need injecting and didn’t need herb butter. I would like to try this method as brining is kind of a pain.
Jeremy, just watched your Thanksgiving turkey video (2020) again, and you do a fantastic job articulating the finer points to get the desired bbq results. I will follow your techniques for our 2021 bird! All the very best to you, Sir!!
2023 check in...Thanks Jeremy
So by now I have seen 1 billion turkey videos in the ps t week. That in mind you did not bore me. I loved how you kept it simple in a way that I may actually be able to replicate.
Sorry Jeremy I somehow missed your injection mixture. Could you repost?
Thanks! I'm smoking the first turkey 🦃 for Thanksgiving.
One if the few channels that actually uses an offset. Great stuff. Not hating on pellet smokers but you can’t beat an offset
Finally got clearance to smoke the turkey this year. I smoke the prime rib every year for Christmas but everyone seems to be against me smoking the turkey. I do make a great one in the oven, but have made some awesome turkey breasts on the smoker as well. Thanks for the video. Will go traditional on my seasoning and brine, just to make sure no one is taken off guard.
If you have an infra red fryer one of the best turkey's I've ever smoked (and the only way I've cooked them since) was smoked for about 4 hours at 225 and then finished off in the fryer for about 45 mins (14-16lbs usually) absolutely bomb turkey. Super juicy.
So I just cooked mAYBE the Best Turkey I ever had. Thanks for the recipe.
The injection- I added some Apple juice with the butter.
First time that there were no / Bone Turkey leftovers. My son-in-law (who never likes turky) sain that next year I should make a bigger Bird
Thanks for the recipe
Nick in Arizona
How much apple juice did you add?
I just watched Malcolm reed do his turkey vid. And as a fan of both of y’all. I have to say you give so much more detail that a real smokers wants to know. And I thank you for that sir!
I love all your content brother. Your cooks are so simple with the salt and pepper and look amazing! I’ve learned a ton from your page!
First time turkey smoke this year... here we go!
So a heads up, my wife normally hates turkey. She's officially converted and loves it now.
Awesome job man. I must say, ever since y'all relocated to Kentucky the production quality and content has increased quite a bit!!! Y'all must have a new camera too
No fucking way ?! Where in Ky?
Awesome video! Thank you so much! Smoking one for the first time for my family this year
I love your videos. I get awesome ribs because of your teachings and my love for bbq and now smoking. I love to bbq and smoke...going to smoke a Turkey this Thanksgiving...
Thank you again great job will be cooking on my big 30yr old cooker this thanksgiving
Cooking is an art. You, sir, are an artiste!
Enjoyed the video- Tip: Spatchcock that turkey first and you will increase smoke penetration as well as reduce cook time
Congratulations on a successful cook. Thanks for explaining things well.
10:56, every cook when they nail it.
Awesome job, brother 👏
Can't wait to cook my, thank you !
Scott from Kentucky!
Nice haiku!
Great video. Would you mind posting the herb butter ingredients and measurements?
You have great teaching skills and your bbq skills are obviously phenomenal. Been sharing your videos, lately, with smoking newbies I know. I could watch your videos all day.
Best Smoked Turkey I ever cooked!!!
Thank you so much Jeremy you are the goat!!!
I stuff it with veggies, herbs and seasoning. Lay some bacon slices over it. Then hang it in the Pit Barrel Cooker. Best turkey ever.
I like the butter idea 💡
Cannot wait to attempt this on my Reverse flow I built! Thanks for all your tips!
Going to smoke a turkey this weekend. Very informative and concise. Learned some new techniques. Had a sale turkey from the holidays and decided to do Thanksgiving in May.
I really appreciate that you used an offset for this cook. I’m so god damn tired seeing pellet smokers on you tube. Pellet smokers have there place for beginners & fast cooks, but a lot of these you tube stars in the BBQ realm need to stay away from pellet smokers they are watering down the craft. Your videos are excellent!!
Second year in a row making it this way, thanks for the quality content!
Great job. Simple instructions and the turkey looks great!
Pellet Smoker
200 for 2hrs
325 until reach internal temp 165
Rest for 30 minutes
Hey Jethro,,,,, I've done my T-Key,,,,,, today from 5:00 am until 12:30pm, worked GREAT!!!!!!!!!!!!!!!!
Mr. Perfect. Just turkey perfection that’s all
Your videos adds the best!!
This video is what I needed - always wanted to smoke a turkey, thank you
Yoder, so many of my cooks have been instructed by your vids. dude, keep killing it!!
It was great seeing u and guga hook up and smoke tha t half cow and the pig…. I smoked 4 turkeys on my yoder 1500 they all came out excellent. let alone it was my very 1st time smoking turkey times 4. 2 I sold the other 2 I’d cooked for my family and some 1 else
Looks really delicious! Too bad I got my family “STUCK!!” On fried turkey years ago. ☹️ will definitely try one for me and my wife though! Thanks!!! Also, Love your channel!!!
Thank you for this video. You are my go to for bbq tips and tricks.
That’s a big ass smoker for one turkey!
I own one of the aprons and I love it. Well worth the money, saves shirts, and is comfortable to wear.
Super helpful. Thanks.
A vid on knives from your scientific approach would be well worth it
Thank you so much. That was awesome.
I have the apron and absolutely love it!
Two questions.
1) if using a vertical barrel smoker, would you put it breast side down to make it cook more evenly?
2) could you mix the herbs into the butter and inject them into the meat before cooking?
Always save the “pope’s nose” for a snack
I appreciate the "why" as much as the "how", thank you.
You are my go to guy for smokin anything!!
Thanks for the video. It would be nice to see someone else taste and review your recipes.
Was doing the same style. Garlic herb injection and Garlic salt and pepper outside.
The Turkey looked amazing, I hope someday to give that a try with your method, thanks
Have you smoked turkey breast I buy a bunch during the holidays and cook them for people who are in hard times or having a bad year or won't have a dinner otherwise, and a very easy cook as well that everyone loves and just simple salt and pepper
Another great video....keep educating the masses (including me)!!
Thanks a lot Jeremy
Trying to keep 225 on my OK Joe is tough so it cooking a little hot
Hope it comes out
Excellent video man!!! Great job. This is why I follow you. I'm doing this for Thanksgiving this year.
I just did a smoked turkey and it turned out amazing. I bryned it, injected it with butter injection and smoked it. However the drumsticks were a bit tough not sure why
Awesome, looks fantastic
Enjoy your videos and I am doing my Turkey just like that! Thanks
Luv you videos man!! The pork butt video was fantastic, now time to try my 1st smoked turkey for my family, keep up the great work!! Now just gotta get me one of those great lookin aprons!
Your video was very helpful-thanks very much!
What's that bird weigh? 4 hour smoke I find hard to believe.. I figured like baking it'd be like 30min/lb? So excited to try your technique though for sure! Any new smoke project I start with Jeremy Yoder's video on it.
jk 2 turkeys later they smoke super fast lol. Did a 15lb in 5.5hr and a 17lb in 6.5hr
Thanks for video I love smoked turkey sure you help me quite a bit
Hey Jeremy, did you use salted or unsalted butter?
my guess would be unsalted beings he coats the skin in salt/pepper.
Looks great I'll be trying it your way soon
Oh yeah that had me Drooling 🤤
Notice the Bonavita coffee maker. It makes good coffee
Hey, I thought you were in New Mexico or AZ originally lol? I have learned a lot from your vids about how to manage a stick fire, etc, and to be honest, I've never had success with the skin of turkey, and I think it's precisely because I obsess with making it tender...when I could do your process, get a crisp skin AND have a tender turkey! So this t-day, I'm gonna do it exactly your way and see what happens!!
Any thoughts on brining vs injecting the turkey? I don't have the equipment to inject it, but I'm thinking of following Aaron Franklin's turkey video, in which he does a salt/sugar overnight brine (Alton Brown does it too, though he doesn't smoke it)
Any updates for this year? I'm super excited to smoke one this year.
Thanks for the tips!
Looks great... Happy Holidays
"I love the dark meat" AYO!!!!! LOL. Looks great. Doing mine right now.
I gave up after the first couple of minutes. I've been smoking turkeys every year for a decade or more now. First I don't bother to brine. Unnecessary on a smoked small turkey. No rub either. I only use pecan wood adding fresh wood every 30 minutes untill the bird has a nice mahogeny color. I cook at 260 degrees. That's as hot as my smoker can get. I choose a bird of 12 to 14 lbs. Cook until the probe reaches 165 and the bird comes out full of moisture and with a smoke ring into the meat. One year I had a big family get together and roasted one turkey and smoked another. The smoked turkey disappeared in no time as everyone wanted it over the roasted one. I have a fruit orchard so my choice of fruit woods but I think pecan goes best with poultry and I prefer it on briskets also.
Since I'm on an OKJ highland looking like 200 for 2 hours then crank it to about 300
Thank you so much very helpful
Can you do a video on how to smoke a turducken?
thank you for making smoking easy!!
This was great!
Happy Thanksgiving too you!
So to recap, and looking through the comments. Two hours at 200-225 depending on how big the smoker, then another 2 hours at 325 to crisp the skin. One commenter recommended apple wood, but only oak and pecan in my local area shops, which would you recommend? Take out when the breast reaches 185-190? Is that what I saw on the thermapen? What's the temp of the leg?
Good ole Appalachian music.
Love your channel. Hope you have a great turkey day. Any tips for us campers that have to go the trashcan/ bullet smoker rout?
I see someone’s been working on his videography skills. Very nice and great looking turkey! 👍
Hey Jeremy. Can I ask what camera setup you used? It’s the best I’ve seen on any bbq RUclipsr.
Great method. I use rubs always but will give this way a try. My 22" Weber takes around 3 hours so you're def right about smaller smokers.
Absolutely love your informative style. I'm curious to know if you would consider putting the turkey in a brine and spatchcocking the bird (removing the backbone and flattening the bird). Thinking that since it works for roasting in the oven it could work well in the smoker.
What herbs did you chop for the butter bath?
Just a question.. not saying either is right or wrong. But just came from Aaron Franklin turkey vid and he mentioned that the breast needs to be a way from the fire cuz they cook quicker. Your set up is the opposite. Maybe doesn’t really make a difference either way? Just want to make sure I get it right ! Thanks for the vid
I was wondering the same thing.