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!!!
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.
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 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
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.
With the year closing out, it seems like Roddy Ricch, Lil Baby and DaBaby dominated the charts. Who had the biggest song of the year in your opinion? Check out all of the number 1 songs from 2020 so far: hiphopdx.com/news/id.59107/ti...
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.
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 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!)
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 😉
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!
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.
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!
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.
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!
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.
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!
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.
I don’t have a brine bucket like in the video but have a sliced pickle 5 gallon bucket do you think that will be ok? It has a slight pickle smell yet. Do you think that will have a adverse effect on the brine bath?
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!
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!
Hey Tom, I know how everyone normally slices turkey breast, but to slice across the grain, wouldn't you want to remove the whole breast, rotate 90 degrees and then slice? Side note, the toothpick tip to hold the skin in place is genius!
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!
Chef Tom, have you posted a video on smoking full size cured hams (18-20lbs) that have not be spiral sliced? I want to use my YS640 on both a 14lb spatchcock turkey and a 18lb cured ham, any recommendations on for timing so that I can essentially cook them both at the same pit temp while having them finish at the same time. Thanks!
I've followed this recipe for two years now for both the turkey, stuffing, and stock and it is flawless.
Imma trust you guys !
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!
What a great teacher you are, you go over everything in great detail. . .makes me want to hug you . . . .thanks
Your experience, technique and how you put it all together in video are some of the best out there. That turkey turned out amazing!
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.
For crispy skin use baking powder in your rub. Something I learned from Malcolm Reed and one of his videos
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 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
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!
Just...wow. I'm inspired to try this recipe this year for 🦃 day. Thanks!
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.
21:37 was amazing. This looks incredible.
With the year closing out, it seems like Roddy Ricch, Lil Baby and DaBaby dominated the charts. Who had the biggest song of the year in your opinion? Check out all of the number 1 songs from 2020 so far: hiphopdx.com/news/id.59107/ti...
I bought the Ranchero Seasoning and put in on a chicken the I smoked in on the JoeTiserie.
What a taste. Thank you.
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.
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!
Dude, you are my favorite person in the world. Love your recipe's.
Chef Tom. Did your spatchcock turkey for Thanksgiving..AWESOME. Thanks.
Just found this channel. Chef Tom is awesome!!
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.
I could watch these all day, now all I need is a Yoder!! Great vids man!!!
So excited to make this in a couple weeks!
Stuffing looks amazing!
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!)
as always....Tom, you put out some amazing food. Just ordered myself some Ranchero Seasoning
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!
You have the best job ever.
I did this recipe last night and was fantastic! Happy holiday!
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 😉
That was insane! You took it to a new level Bro... I’m all over this one next turkey. Thanks man!!!
I know that’s bangin!
I thank you guys...
My bird was 14lbs...
And your method worked perfectly. ...
Spatchcock clinic on how to prep that turkey. Awesome vid
That was a bad ass cook Tom
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!
absolutely wonderful - THANK YOU!
Great Job as always! Thanks!
Excellent video!
Another fantastic video Chef Tom!
amazing looking meal! I just ordered the Ranchero seasoning and the brine bath...believe this will be my Thanksgiving Day meal. Thanks!
love from central Asia
Oh My Goodness ! What a great video Chef ! I am doing this recipe this Thanksgiving ! Thanks a lot !
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.
OMG, that looks awesome!!!! I am definitely putting this on the menu.
Nice recipe just in time for the holidays looks
great chef Tom.... cheers bud
I know how my bird is going to be prepared this Thanksgiving! Great video as always, Chef Tom.
Let us know what you think!
Outstanding
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!
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
Absolutly fantastic video and recipe - I like what you do so much 👍👍👍
Cool video Chef Tom! Getting ready to do some turkey, glad I saw this video!
Has to be the longest video you've ever put out. I love it !! Happy halloween
Magical!
Thanks!
Awesome video as always, you guys rock!!!
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.
This looks amazing, we are going to have to try it. Great video Chef Tom!
Beautiful
incredible! Thank you for this!
Doing this one for sure. Thank you, Chef!
Holy smokes Tom!
I think I just found a new recipe to try. Looks very promising as always!
Well done sir, and happy holidays
that's amazing looks juicy and tasty
Fantastic video!!!
Amazing
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!
Gr8 video Chef Tom... Hav u ever dun a skinless poultry video using either a chicken r turkey??
Great stuff tom love your vids man!
Great cook on the turkey... love sausage stuffing : )
WELL DONE thank you...
Damn man nice work! Love your videos. Wish I could get you to come cook for my thanksgiving!
Wow this was an awesome video. Subscribed.
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.
Wow
Great video, looking forward to next weeks already. Wonder what it could be....? Hint maybe??
excellent stuff as always thanks. is there any reason for not separating the skin from the flesh before the brining?
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 ...
Brother, that turkey looks awesome! Good job!!
I don’t have a brine bucket like in the video but have a sliced pickle 5 gallon bucket do you think that will be ok? It has a slight pickle smell yet. Do you think that will have a adverse effect on the brine bath?
Looks really nice! Those knives seem really nice. I need some. I need to make this now.
do you rinse the brine off before sticking in the fridge to dry?
Great Video!! Do you think the bird would fit in the smaller Briner Bucket?
It would not, it's just too small.
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!
That looks amazing. I wish you shipped to Australia.
Maybe in the future. Only North America for now.
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!
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!
Maybe a few more holiday sides or maybe some appetizers.
Love the cleaver! Which one do you use?
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!
Love this...I’ve made your pastrami can I do the same with the turkey and smoke it this way?
Where can you buy the concentrate? Thank you. Looks amazing. Take care.
rowserm atbbq.com/sweetwater-spice
Hey Tom,
I know how everyone normally slices turkey breast, but to slice across the grain, wouldn't you want to remove the whole breast, rotate 90 degrees and then slice?
Side note, the toothpick tip to hold the skin in place is genius!
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!
OMG Really reaally like
Do you have any recipes for Turkey Gravy?
If you finish smoking your turkey early how is the best way to keep it warm for two to three hours? Could you show us how to cure and smoke a turkey?
Chef Tom, have you posted a video on smoking full size cured hams (18-20lbs) that have not be spiral sliced? I want to use my YS640 on both a 14lb spatchcock turkey and a 18lb cured ham, any recommendations on for timing so that I can essentially cook them both at the same pit temp while having them finish at the same time. Thanks!
So how long did the cook take on the bird? How long should I expect per pund?
Bro why you gotta do that...now I can't wait for Thanksgiving to try that out... coming from KC
Go Tom
great vid!! TFS!