You mentioned dried out white meat but a turkey to be safe can be 157 for only 50 seconds according to the USDA. At 165 less than 10 seconds. You are right about carryover so if you pull it at 157-159 your breast will not be dry. My executive chef brother explained to me the time/temperature correlation (I was not aware) when I saw him remove a tray of chicken breast in the restaurant at 155. Thanks for sharing your awesome video.
Its great that you mentioned Malcolm Reed's video. I followed his instructions and made a Cajun smoked turkey last year. It was a big hit with the family!
Thanks, @Ry. Perfect timing as I was looking for a brine for our turkey. Last year I cut up the turkey prior to cooking (which I was a huge fan of) and dry brined, but my Wife is set on me cooking the Turkey whole this year so this post is perfect and perfectly timed. Have a great Thanksgiving friends!
I did a turkey this past weekend. I brined with Malcom’s bird brine. I highly recommend it. It’s so good. I basted the turkey every hour with herb butter too and it was bomb
That’s a great looking turkey Ry! The color is picture perfect. Brining or injecting seems to be the ticket for keeping moister in the meat. Thanks for sharing and have a wonderful Thanksgiving!
Awesome Ry! You’ve kicked it up a notch with your new stick burner. Long ways since the OK Joe days. Nothing like upgrading smokers. Happy Thanksgiving
looks great! Thanks for this video Ry, love the props to Malcom, I remember that video and have it saved. This will be my 2nd year smoking a liquid brined turkey, was hooked after last year! I used an oven bag to brine in, worked great! I highly recommend using the wet brine as well and I have worked with my brine recipe so that it has about half the sodium as a normal brine and I can go 18-24 hours with no rinse and get a great flavor and a perfect amount of salt with a rub and a "juicalanche" all over. 😉👍 Thank you Ry, have learned a lot from you! Happy Thanksgiving!!!
Gotta try this. I stuff my bird with bacon, and mesquite smoke it. When done , whittle the bacon into beans with some onion, and stir till hot. I've injected and dry rubbed, but never marinated or brined b4!
Beautiful bird my friend. I have yet to try a bird on my offset because the Rec Tec is so damn easy but this may be the year. Thanks for sharing and a very happy Thanksgiving to you and your family Ry.
Im not very happy with you right now Ry.. As always it looks great and like always i don't get to taste it. I will be trying this recipe this Thanksgiving. Thanks for all the tips.
Doing the same. Seasoning/dry brining tonight. Injecting with melted butter and chicken broth. Firing up the offset at 10am. Kicking back with some beers for a few hours till it's time to pull that bird. What wood are you using?
Great video. Do you recommend anything here over your original video from 3 years ago? I'm all geared up to do the older recipe with the injection and glaze but then just saw this one. Are they both good in there own way or have you learned something you would change from the older video?
Nice video, but makes it confusing using liters vs cups. For most people in the USA we use quarts and Gallons. Lots of video's do both metric and English unit conversions to make it easier for both systems.
Looks awesome ! Question Rye have you ever used the Tony Chachere’s creole butter injectable ? Wife picked it up just wondering if it was any good ? I’m definitely going to be bringing the bird . By the way the game video you did helped big time our ham was great at thanksgiving
@@CookingWithRy turkey turned out great 3.5 hours on the WSM and the bird was the word wife said it’s now my job to do the turkey lol merry Christmas ry!
Hi Ry! How long do you think you could rest a turkey in a warm cooler? I have to smoke mine and then drive to my parents, worried that it’ll get ruined in transport
Hey there! I wish I saw this before I smoked my turkey yesterday. How do you estimate how long it takes to cook turkey per pound using a smoker? Say at 250? Any particular you chose to smoke it at 300?
I rarely think of time when doing poultry. It's always about temperature. But I usually assume it's going to be 3-4 hours just for planning purposes. I chose 300 just to have a bit of a quicker cook :)
All my Thanksgiving, Christmas, and Holiday videos: ruclips.net/p/PLu6Ht1WkrJHzm6ldgPFWumdoTOjGLvS1p
He started talking and I already like this guy
This guy appreciates that 😃
That turkey looks amazing Ry I’ll be cooking my first turkey on the grill for thanksgiving wish me luck😂
Have fun with it :)
Ry never steered me wrong yet. He was the 1st person I saw on RUclips when I got my Oklahoma Joe. Look at his videos, lots of tricks and tips!!
Good luck! Hope it works out!
You mentioned dried out white meat but a turkey to be safe can be 157 for only 50 seconds according to the USDA. At 165 less than 10 seconds. You are right about carryover so if you pull it at 157-159 your breast will not be dry. My executive chef brother explained to me the time/temperature correlation (I was not aware) when I saw him remove a tray of chicken breast in the restaurant at 155. Thanks for sharing your awesome video.
Whew....I thought I heard something else but you clearly said tips!🤣
LOL. Only when I’m reclining in the tub 😂
@@CookingWithRy people in my office probably think I'm on drugs I'm laughing so much. 🤣
Its great that you mentioned Malcolm Reed's video. I followed his instructions and made a Cajun smoked turkey last year. It was a big hit with the family!
Thanks, @Ry. Perfect timing as I was looking for a brine for our turkey. Last year I cut up the turkey prior to cooking (which I was a huge fan of) and dry brined, but my Wife is set on me cooking the Turkey whole this year so this post is perfect and perfectly timed. Have a great Thanksgiving friends!
I did a turkey this past weekend. I brined with Malcom’s bird brine. I highly recommend it. It’s so good. I basted the turkey every hour with herb butter too and it was bomb
Cooking with Ry videos are always great. Love the channel, I'm always looking forward to your next video.
Great looking bird 👍 Hope you have a wonderful Thanksgiving!!!
Looks great Ry!!! As always we love your videos. We hope you and your family has a wonderful Thanksgiving!!!
Thank you! Have a wonderful Thanksgiving 😊
Great cook Ry, I was in the middle of prepping my brine when I saw this come up!
Good cook there sir! Happy Thanksgiving
That’s a great looking turkey Ry! The color is picture perfect. Brining or injecting seems to be the ticket for keeping moister in the meat. Thanks for sharing and have a wonderful Thanksgiving!
Good stuff! Thx Ry!
Wow, Ry! That looks amazing! I'm going to do our turkey just like that! I hope it turns out just as good as yours.
Very nice color on that smoked turkey, Ry!
Awesome Ry! You’ve kicked it up a notch with your new stick burner. Long ways since the OK Joe days. Nothing like upgrading smokers. Happy Thanksgiving
looks great! Thanks for this video Ry, love the props to Malcom, I remember that video and have it saved.
This will be my 2nd year smoking a liquid brined turkey, was hooked after last year!
I used an oven bag to brine in, worked great!
I highly recommend using the wet brine as well and I have worked with my brine recipe so that it has about half the sodium as a normal brine and I can go 18-24 hours with no rinse and get a great flavor and a perfect amount of salt with a rub and a "juicalanche" all over. 😉👍
Thank you Ry, have learned a lot from you! Happy Thanksgiving!!!
Have a great Thanksgiving 😊
I heard of brining but I didn't know what it was! I like having smoked foods rather than oven cooked! 👏 thx ry 🙂
happy thanksgiving
Happy Thanksgiving!
Offset turkey, turned out really nice Ry. The charbroil electric does a great job with turkey also.
Looks great Ry.
Nice work, Great New Smoke Cooker
Gotta try this. I stuff my bird with bacon, and mesquite smoke it. When done , whittle the bacon into beans with some onion, and stir till hot. I've injected and dry rubbed, but never marinated or brined b4!
I’ll be trying this out.!
Happy Thanksgiving
Yummy smoked turkey.
Beautiful bird my friend. I have yet to try a bird on my offset because the Rec Tec is so damn easy but this may be the year. Thanks for sharing and a very happy Thanksgiving to you and your family Ry.
Happy Thanksgiving 🦃
Im not very happy with you right now Ry.. As always it looks great and like always i don't get to taste it. I will be trying this recipe this Thanksgiving. Thanks for all the tips.
I’ll be trying my first turkey tomorrow. Wish me luck
Have fun with it!
Beautiful 🍺🍻🍺
That’s what I’m doing Thursday morning I’m starting 7am. I’m going to marinate mines Wednesday night with my owns seasonings and inject it with butter
Butter is the ticket!
Doing the same. Seasoning/dry brining tonight. Injecting with melted butter and chicken broth. Firing up the offset at 10am. Kicking back with some beers for a few hours till it's time to pull that bird. What wood are you using?
Hi, I’d like to have our turkey ready at lunch, so to save time, can I prep the turkey the evening before and leave it it the fridge overnight?
Great video! Smoking my first turkey this weekend. What did you use to spray the Turkey down while on the smoker?
It was a mix of water and maple syrup. I gave the measurements in the video, I believe :)
The price of a turkey this year made it so I didn't have to fight 30f temps at the offset this year. I let the in-law use his electric smoker is time.
Great video. Do you recommend anything here over your original video from 3 years ago? I'm all geared up to do the older recipe with the injection and glaze but then just saw this one. Are they both good in there own way or have you learned something you would change from the older video?
I like to brine if I can but that other bird was really good 😊
Nice video, but makes it confusing using liters vs cups. For most people in the USA we use quarts and Gallons. Lots of video's do both metric and English unit conversions to make it easier for both systems.
Looks awesome ! Question Rye have you ever used the Tony Chachere’s creole butter injectable ? Wife picked it up just wondering if it was any good ? I’m definitely going to be bringing the bird . By the way the game video you did helped big time our ham was great at thanksgiving
No, I haven't tried that but it sounds like a winner :)
@@CookingWithRy turkey turned out great 3.5 hours on the WSM and the bird was the word wife said it’s now my job to do the turkey lol merry Christmas ry!
"now let's dive into some thigh" yea, you know that's right!
That is a nice rack Ry!
Great cook, yet again
I have kosmos q turkey brine. I was also thinking about injecting it with butter. Would you recommend that? Cooking on my camp chef pellet grill
You know, brining and injecting can sometimes be a bit too much, but I’d go full brine and try a small amount of injection in the breasts 😊
Hi Ry! How long do you think you could rest a turkey in a warm cooler? I have to smoke mine and then drive to my parents, worried that it’ll get ruined in transport
I’ve wrapped one in foil for a hour once and it worked well.
Hey Ry, how much less sea salt than kosher salt should be used?
About half as much is what I do.
Hey there! I wish I saw this before I smoked my turkey yesterday. How do you estimate how long it takes to cook turkey per pound using a smoker? Say at 250? Any particular you chose to smoke it at 300?
I rarely think of time when doing poultry. It's always about temperature. But I usually assume it's going to be 3-4 hours just for planning purposes. I chose 300 just to have a bit of a quicker cook :)
Looks awesome, Ry…How big of a turkey did you use?
That’s 15 pounds.
@@CookingWithRy Thanks. I have a 13-pounder that’s headed for the grill on Thursday.
I have a food safe brine bucket and brine bags- should I line the bucket with the bag or just skip the bag all together?
Brine bag gonna help you with the cleanup. Have a great Thanksgiving!
Is there a reason not to spatchcock the bird? Also, why not a more typical BBQ temp range of 225-250?
This is just one way to do it. I've done other videos with spatchcocking and higher temps.
What are you spritzing it with?
I said in the video. Water and maple syrup.
@Cooking With Ry
Thanks I missed you saying that
no butter injections??
No. I don't always do that.
Nice cook. I liked the video but not that music over and over.
You know frozen turkeys are already brined?
Yes. This still works.
Hi, I’d like to have our turkey ready at lunch, so to save time, can I prep the turkey the evening before and leave it it the fridge overnight?