Smoke Roasted Spatchcock Turkey with Homemade Sausage Stuffing
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- Опубликовано: 4 июл 2024
- Chef Tom cooks up a Smoke Roasted Spatchcock Turkey with Homemade Sausage Stuffing. This is the perfect recipe for all of your holiday gatherings, from Thanksgiving to Christmas. Enjoy!
► FULL RECIPE: (www.atbbq.com/thesauce/recipe...)
RECIPE COOKED ON: (www.atbbq.com/grills-and-smok...)
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** TIME STAMPS **
00:00 Intro
00:10 About Spatchcocking
00:41 Spatchcocking the Turkey
03:14 Brining the Turkey
05:37 Making Turkey Stock
09:00 Drying the Turkey
09:32 Making the Sausage Stuffing
15:19 Seasoning the Bird
18:20 Cooking the Turkey
19:22 Checking the Turkey and Adding the Stuffing
19:50 Finishing Temperatures
20:27 Slicing the Turkey
22:25 Let's Have a Taste
23:04 Outro
I've followed this recipe for two years now for both the turkey, stuffing, and stock and it is flawless.
Imma trust you guys !
This is by far my favorite video that you have done.
That stuffing was amazing.
Lots of prep time but well worth it.
Thx for all the tips in this video.
I’m serious, out of ‘All’ the cooking videos I watch and have watched, you are without a doubt “The Best” !!
Your technique, recipes, and suggestions/instructions are so in line of what I like. Thank You again!!!
Thanks for watching and taking the time to comment!
Dude, > This is the "BEST"> Spatchcock Turkey that I've seen! The most "JUICIEST"!
I've been following this recipe for both Turkey and stuffing for a few years and my family and I really love this! It's an absolute hit! Thanks for sharing Chef Tom.
What a great teacher you are, you go over everything in great detail. . .makes me want to hug you . . . .thanks
That was insane! You took it to a new level Bro... I’m all over this one next turkey. Thanks man!!!
Your experience, technique and how you put it all together in video are some of the best out there. That turkey turned out amazing!
Just...wow. I'm inspired to try this recipe this year for 🦃 day. Thanks!
Made this recipe last night for Friendsgiving, it was amazing. By far the best turkey I have had! Thanks chef Tom and Atbbq for these awesome recipes!
as always....Tom, you put out some amazing food. Just ordered myself some Ranchero Seasoning
I just discovered this channel, this is only my second video. They're awesome, looks like I'm binge watching for the next couple of hours!!
We hope you enjoy our other videos as well. Thanks for watching!
WARNING! Put a bib or cooking apron on before watching this video! Watching chef Tom is addictive. He explains every step so even I can come close to doing it.
I could watch these all day, now all I need is a Yoder!! Great vids man!!!
This looks amazing, we are going to have to try it. Great video Chef Tom!
I did this cook yesterday on my traeger and honestly was probably the BEST turkey I have ever had. The best part is I'm sitting here eating a left over turkey sandwich(cold) and it's amazing omg
OMG, that looks awesome!!!! I am definitely putting this on the menu.
absolutely wonderful - THANK YOU!
I did this recipe last night and was fantastic! Happy holiday!
Nice recipe just in time for the holidays looks
great chef Tom.... cheers bud
Doing this one for sure. Thank you, Chef!
Stuffing looks amazing!
Oh My Goodness ! What a great video Chef ! I am doing this recipe this Thanksgiving ! Thanks a lot !
Dude, you are my favorite person in the world. Love your recipe's.
Just found this channel. Chef Tom is awesome!!
So excited to make this in a couple weeks!
incredible! Thank you for this!
Cool video Chef Tom! Getting ready to do some turkey, glad I saw this video!
Great Job as always! Thanks!
For crispy skin use baking powder in your rub. Something I learned from Malcolm Reed and one of his videos
Another fantastic video Chef Tom!
Spatchcock clinic on how to prep that turkey. Awesome vid
Holy smokes Tom!
I think I just found a new recipe to try. Looks very promising as always!
Well done sir, and happy holidays
Chef Tom. Did your spatchcock turkey for Thanksgiving..AWESOME. Thanks.
amazing looking meal! I just ordered the Ranchero seasoning and the brine bath...believe this will be my Thanksgiving Day meal. Thanks!
Tom that video as usual was EXCELLENT. As a BBQer and comp cook every time you do a video I love how your culinary skills shine. You should teach bbq comp classes if you don't already. I'd fly from Jersey to Kansas for one 😉
Gave this a try today and the verdict......This is awesome!!! Possibly the best turkey I have ever tasted. Agree the turkey size. Two 12 lb birds are better than one large. This is definitely a keeper. Thanks Chef Tom.
Great cook on the turkey... love sausage stuffing : )
21:37 was amazing. This looks incredible.
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Awesome video as always, you guys rock!!!
Has to be the longest video you've ever put out. I love it !! Happy halloween
Absolutly fantastic video and recipe - I like what you do so much 👍👍👍
You have the best job ever.
I know that’s bangin!
I thank you guys...
My bird was 14lbs...
And your method worked perfectly. ...
Great stuff tom love your vids man!
Excellent video!
love the stuffing recipe, I add some mushrooms to the mix too, it is my favorite, and the turkey always turns out great too...this will be my 3rd year doing this....love it! thanks! (can never remember how I do the brine on the turkey and always forget to get the marinade ahead of time....hope my concoction of brine works out well!)
I know how my bird is going to be prepared this Thanksgiving! Great video as always, Chef Tom.
Let us know what you think!
First time cooking a turkey. I have to say ypu video is more detailed and most don't take off the wish bone. Can't wait to try it.
Damn man nice work! Love your videos. Wish I could get you to come cook for my thanksgiving!
Outstanding
I bought the Ranchero Seasoning and put in on a chicken the I smoked in on the JoeTiserie.
What a taste. Thank you.
That was a bad ass cook Tom
love from central Asia
That's one way to cook a Turkey, looks real nice. Wifey wont let me do that to this years turkey, but I did purchase 11oz of that Ranchero seasoning. Can't wait to try it on some poultry!
Chef Tom, amazing video! I watched it at least 50 times leading up to yesterday, turkey day. We buttermilk brined with the holiday concentrate…. A little off recipe but came out amazing!!
Love to hear it!! Thanks for watching!
Fantastic video!!!
Wow this was an awesome video. Subscribed.
Did our bird in this manner yesterday, used "thebriner' classic brine, John Henry's turkey rub, and I basted the bird with duck fat in a can- worked awesome!
Beautiful
that's amazing looks juicy and tasty
WELL DONE thank you...
Magical!
Thanks!
Amazing
DAMN TOM! I'm so hungry now lol. Keep kill'n it brother!
great vid!! TFS!
How big is the stock pot? Great video. Thank you. Very well explained. Can’t wait to try this method.
Holy cow - I just drooled all over my keyboard ...
Did the chicken and the dressing for the first time on Thanksgiving. I know that was a brave move but I was confident I could pull it off. Slight change to the process. Instead of a smoke tube I did 1 hour of heavy smoke on my pellet smoker then went to temperature. Turned out great.
Awesome video as always. Can you do a spatchcock recipe using the “leaping frog” method? Would love to see it done by a pro. Thanks!
That looks amazing. I wish you shipped to Australia.
Maybe in the future. Only North America for now.
Great video, looking forward to next weeks already. Wonder what it could be....? Hint maybe??
wow
Am I literally the only person alive who actually prefers their turkey a little dry? Despite my fondness of dry turkey, this looks absolutely delicious.
excellent stuff as always thanks. is there any reason for not separating the skin from the flesh before the brining?
Gr8 video Chef Tom... Hav u ever dun a skinless poultry video using either a chicken r turkey??
Wow
Bro why you gotta do that...now I can't wait for Thanksgiving to try that out... coming from KC
Love this...I’ve made your pastrami can I do the same with the turkey and smoke it this way?
OMG Really reaally like
Great vid, I am going to spatchcock my turkey for the first time--I'm nervous. I picked up some ranchero and even dug out my cast iron pan to make the stuffing. I am going in deep!
Thanks for the great ideas Tom, et al.
Kilroi let us know how it ended!
Same here, I am in the middle of drying the bread for tomorrow. I at least have other turkeys to fall back on if it doesn’t turn out right, one grilled, one baked, one deep fried and the new comer the smoked turkey.
Thanksgiving dinner was fantastic cooked this way. I'll never NOT spatchcock again. Once you get in there, it's really not that tough and the stock it makes for the dressing and gravy is wonderful. The ranchero is so good and people kept complimenting the skin and the flavor.
Thanks Tom and atbbq!
Same here the smoked turkey was the best of the four that we had. Its the only one we didn’t have leftovers for
Great video. I'll echo the previous message about shipping to Australia, would be good.
No dry brine?
Now that's a sear
My question is, how do the two different flavor profiles used in the prep (holiday brine with apple and ranchero seasoned dry rub) work with each other? They seem a bit like they would clash. Looks great visually.
Brother, that turkey looks awesome! Good job!!
I fried my bird this year and used your technique of folding the skin back to expose the meat, it worked out great but the best part was using the Ranchero seasoning for the first time and man what amazing flavor profile! What a great seasoning!
Maybe a few more holiday sides or maybe some appetizers.
Finally found this Turkey Bath brine. It’s at Academy Sports & Outdoors. Save you $10 in shipping. You’re welcome!
Holy shit! That looks delicious man. I’m literally drooling 😛
Hello Chef Tom, which flavor pellets do you recommend for this cook? I can’t wait to cook on Thanksgiving! Thank you - Paul
Good morning Chef . . . . thanks for the training, education and most importantly inspiration! We all appreciate you! Question . . . . would I incorporate the same cooking time with a butterflied in comparison to a whole non-butterflied turkey? Considering thighs and breast are at the correct properly cooked temp. Thank again for your inspiration . . . . keep up the awesomeness!
dang dude. is it thanksgiving yet... drooling..
We're ready, though by the time Thanksgiving arrives we've cooked over 30 birds, so we're a little turkey'd out. :)
Think its worth giving this a try for family Thanksgiving at my house? Huge attendance expected, maybe do this as a second bird?
Only if you want the second bird to shine! ;) Seriously, even if you use different seasonings you want to spatchcock and roast it fairly hot. So the technique would always be the base for whatever we're doing each year. Thanks!
Go Tom
Love the cleaver! Which one do you use?
I do mine the same way pretty much. Different flavors but the process is the same. For my stuffing I use corn bread instead of French bread. I'm excited to put my GMG Jim Bowie to use this year.
I made this for my family yesterday and the only problem was we only had a 12 lbs bird wish I would of had a 15-16 lbs one or a second one. That bird was gone quickly. Thanks Chef Tom and All Things BBQ!
Love the videos bud! I like to mix my dry rub heavy in butter and then apply under skin, pretty dang good I must say. Try it out sometime.
Will do, thanks!
Looks really nice! Those knives seem really nice. I need some. I need to make this now.
With your mac n cheese and beans .. Oh yea