You have made so many great videos! This has become the #1 one for me. Not only a great cook, but I learned a lot from this. The way you left the end part on the onion to cut it. Great stuff!
Looks delicious as does everything you cook. Our Thanksgiving include watching Macy’s parade, the guys sometimes go rabbit hunting in the morning. This year we are remodeling so our house is not gonna have room for guests ;) we’ll go to one of our daughters all of whole are great cooks, husbands included. Hope your cooking brings you some peace about your Mom’s absence; today my Mom would have been 89, we lost her this past March. Hard day for me, but lotta good memories 😢
Yes, don't do it. LOL, just my opinion. I am not a big fan. It makes the bird cook unevenly because it does not allow hot air to get in the cavity and help cook it from the inside out. Plus, there is debate about whether the juices from the bird cook enough in the stuffing to be unhealthy
Well I going to make that white wine gravy for sure and use Tina's season. But how can you be out of it? I ordered directly from Tina. I going to have to heat up my butter to get it that soft, inside of my house is around 67 degrees with snow on the ground. Have a happy Thanksgiving with your friends, I going to cook for two groups about a week apart using a turkey breast that is bacon wrapped,.
So many great tips here but I'm not sure how it would top the Frog Turkey you did a year or so ago. That one was the juiciest ever and the only turkey with crispy skin that we've ever been able to accomplish on the Egg. If it wasn't just Bert and I this year we'd give this a shot but it will probably be a simple Trompo turkey breast and turkey left overs don't seem to do well in the Foodsaver / freezer.
Most definitely, transport it whole, loosely tented in foil, it should stay plenty warm. Make sure to fully reheat the gravy & it’ll help heat the meat more.
This is the turkey recipe that you need to make! So juicy & crazy delicious! Happy Thanksgiving Y'all!
Yes sir! I can still taste that gravy! I think I'd like a glass of it with a straw please.....
With this recipe, when do you season the turkey? How far in advanced? A few hours before? The day before?
@@javierdiaz9870 I did it right before cooking.
You have made so many great videos! This has become the #1 one for me. Not only a great cook, but I learned a lot from this. The way you left the end part on the onion to cut it. Great stuff!
I appreciate you watching and thanks for the feedback! You got it!
Bought a Butterball Turkey and I'm going to try this recipe over the next couple days!
Let me know how it turns out!
Brothers Ron you did a fantastic job on this Turkey I'm coming to your house..
You’re welcome to stop by, but you’ll need to bring some sides!
Looking good captain
Hey James! Thanks bud, hope you had a good Thanksgiving…
Watching the competitor's videos, eh, James? ;)
Be fun to see you two have a collaboration video.
That turkey looked delicious! Great video, Captain Ron!
Thank you, you got it!
Gobble gobble. Love that chimi too
Yes yes and yes again!!!
Looks delicious as does everything you cook. Our Thanksgiving include watching Macy’s parade, the guys sometimes go rabbit hunting in the morning. This year we are remodeling so our house is not gonna have room for guests ;) we’ll go to one of our daughters all of whole are great cooks, husbands included. Hope your cooking brings you some peace about your Mom’s absence; today my Mom would have been 89, we lost her this past March. Hard day for me, but lotta good memories 😢
I’m sorry for your loss. This is a good time to reflect on good times with your Mom.
Using a small rubber spatula/mixing bowl scraper works so much better than separating the skin with your hands!
That is an excellent suggestion! I will have to give that a try
I am going to give this a try
Great! Let us know what you think!
Any tips for cooking with stuffing in the cavity?
Yes, don't do it. LOL, just my opinion. I am not a big fan. It makes the bird cook unevenly because it does not allow hot air to get in the cavity and help cook it from the inside out. Plus, there is debate about whether the juices from the bird cook enough in the stuffing to be unhealthy
Thanks! Any thoughts on brining?
Sorry, just saw this. I do not generally brine but many many do. It is up to you
Well I going to make that white wine gravy for sure and use Tina's season. But how can you be out of it? I ordered directly from Tina. I going to have to heat up my butter to get it that soft, inside of my house is around 67 degrees with snow on the ground. Have a happy Thanksgiving with your friends, I going to cook for two groups about a week apart using a turkey breast that is bacon wrapped,.
We are not out of it. Did you use the link in the video description? We have switched most "non FOGO' products to our sister site. Kookio.com
@@FOGOcharcoal Ok, I look there next time.
Never be afraid to use a little cornstarch slurry to help thicken your gravy if needed
Great piece of advice
So many great tips here but I'm not sure how it would top the Frog Turkey you did a year or so ago. That one was the juiciest ever and the only turkey with crispy skin that we've ever been able to accomplish on the Egg. If it wasn't just Bert and I this year we'd give this a shot but it will probably be a simple Trompo turkey breast and turkey left overs don't seem to do well in the Foodsaver / freezer.
Happy Turkey Day to you both!
Can this recipe work with chicken? Would like to get some practice reps before Thanksgiving
Yes, absolutely! Smart to get the practice in. BUT… this week, turkeys should start costing way less than chicken…
you didn’t say how long it takes to smoke the turkey. Estimated time??
It all depends on the weight. This was abut 13 lbs and took just over two hours
Hi Ron, great channel, no need to brine the bird doing it this way?
I personally do not see enough difference to justify going through the whole brining process but there are many who would disagree with me.
Any reason why you can’t just inject the seasoned butter directly into the meat, instead of putting it on the surface?
@@smarks12 it’d clog up the needle.
Was there something inside your wisk?
Yes, it's a 2nd agitator ball
My mom's trick for thickening the gravy...skip the flour and go for corn starch. No lumps!
Yes! That def works well too
I know that Turkey was killer
You would definitely be correct. It's all in the seasonings
Any tips on bring this meal to another location after cooking and eating it a few hours later?
Most definitely, transport it whole, loosely tented in foil, it should stay plenty warm. Make sure to fully reheat the gravy & it’ll help heat the meat more.
No brine?
No sir, For me, I don't find it worth the effort
Instead of finger, try using the rounded end of a wooden spoon. It’s thinner and you can get farther into breast.
I’m going to have to try that! Sounds like a great tip.
For Christ sake! IT's HERBS not urbrs. H H H Herbs.
well....no. Here in the good old US of A, the H is silent. Silent I tell ya.....
@@FOGOcharcoal Well YES. If your going to speak a language, speak it properly!