Same here. My turkeys are super juicy. I brine for 48 hrs, then 24 hrs dry in fridge, smoked whole on my Webber Kettle. I pull the bird with white meat at 150F and it carries over to 165F. It's fantastic!
Looks great! Doing a whole bird here. It's already been brined, parted out( skin on ), and is air drying in the fridge overnight. The bones & giblets are in the smoker now, and then will go in the pot today, so the stock will be ready tomorrow. Happy Thanksgiving!
I have never overcooked dark meat. I always pull at 160 degrees based on a temp probe in each breast. The oil and bone moisture protects the dark because they're legs/wings.
I smoked a whole turkey last weekend. Pre-brined with Lowry's, pepper right before going on the pit then smoked at 250 with oak and cherry wood. Then i wrapped the whole thing with chipotle pepper compound butter, breast side down. Amazing turkey.
Instead of cutting off those thin bits fold them under the breast when you shape them on the smoker. They won’t be dry. This is our first year in business and I have cooked a total of 300lbs of these turkey breast this year for my customers not one dry piece yet I don’t trim anything. Also I’ve found turkey breast shrinks about 1/3rd during the cooking process I cook at 275*. lower temps will yield more less shrinkage but takes for ever for it to cook. I don’t wrap my breast until time to rest. Also when probing for temp use the same hole if possible. The skin forms a barrier and as soon as you poke it juice will literally squirt out and continue to drain during the cook so less holes the better.
You are 100% correct did 300lbs last week and the only thing I didn’t was remove the skin, no other trimming needed. As you said fold it under the turkey makes it look taller and gives you more product.
So Jeremy, I took your advice on your previous video about beef bouillon powder and tested chicken bouillon powder on smoked chicken. OMG! At this moment I'm smoking turkey breast like this video with salt, pepper, and chicken bouillon powder.
These videos are always great but this one is so fun! I used the most recent previous video - injected and smoked a whole turkey which did turn out well. This looks really good, though, and we'll try to take it easy on Grandma!
In my Midwest city no regular groceries stock boneless turkey breast. My local butcher sells pasture raised whole turkeys, heritage turkeys and they do sell dark and white meat parts as well as ordering smoked and deep fried turkeys - for beaucoup bucks$$$ It's possible to find unbrined turkey in more exclusive groceries also for a premium price. So, when I make Thanksgiving for just the two of us, I buy a frozen whole breast and debone it myself - it ain't that hard! Plus, I have the bone to roast with aromatics and make stock. This year the weather is too snotty to cook outside. So, I tied the breast halves with twine big end to thin end and I'll roast it slow in the oven then blast it with high heat to crisp the skin. Your recipe for smoking is great for a large bird breast and you can debone it yourself.
I'm more of a traditional, whole bird kind of guy. However, with my BBQ and grilling back ground, I've found that my FAVORITE way to cook a turkey is to throw it on the rotisserie. My Weber Kettle rotisserie ring and motor have really gotten a workout the past few years. The flavor is fenomenal!!! Some of the friends that I've had over for Thanksgiving have said that it's the best turkey they've ever had.
I inject my turkey breast with Tony Chacheres butter and then coat with his seasoning. Been doing this way for years. Our Favorite way to smoke turkey!
I love your head, bob every time you take a sample bite of something. I’ve watched tons of your videos and you do it every single time. I think that’s your trademark Keep the videos coming you do a great job!
I have been doing the boneless turnkey breast for a few years now. I can get the ones that aren't brined from the grocery store. I have never trimmed one up like you did. I season it and then tuck the edges under so I have more of a bubble shaped turkey. As it cooks it will shrink and those edges become set to the shape. So when you cut it you don't have little pieces falling off. This way you get to use the whole breast without worrying the edges will over cook.
Great job, I cook these things all the time and they turn out great, in fact I'm cooking 2 tomorrow morning(thanks giving day) but the honey idea is FIRE, doing that tomorrow. Thanks from corpus christi, texas
Cooking my turkey the same way I do a chicken. Compound butter under the skin. A light layer of mayo as a binder. Season well. Cook at 225 for the first hour then at 350 until finished. Juicy and crispy
Lovely cook. As a note, the temperatures recommended are a 2 part equation. 1. Restaurant/ Government standard are to account for any ill effect not happening (taking all into account, compromised immune systems, elderly, etc.) as you understand the animal, it will be less of a crutch. 2. You nailed it on the head with proper resting, you don't want to see on the cook surface, the right temperature, let is rest up to the right temperature.
I smoke whole turkeys. I inject with an herb brine (including chamomile) and make a seasoned butter which I carefully pack between the skin and the meat. I make a foil boat which I make sure is tightly sealed half way up the turkey. This keeps the “bitter” smoke out of the juices. And yes I do make gravy from the juices.
if there's any left overs (which i doubt) you could vacuum seal it in with all those butter and honey juices, then sous vide it for future meals. That's definitely my plan for leftovers
Doing boneless turkey breast is sooo much easier than a whole turkey we do them for catering and normal service every weekend, also allows you to get the same taste throughout the entire thing. You can find these unbrined through food wholesalers like Gordon & Sysco.
No worries, I’m bringing my Yankee spiral sliced ham. It’s all I’m really allowed to bring, and frankly I had to insist. I wasn’t brought up to just sit back and do nothing while someone else did everything. Unfortunately all of my efforts to help were with a no thanks, it’s covered. So, I made the one thing I knew I was good at and sorely missed. The closest thing I could get to make the Yankee ham that I grew up with, but the spiral sliced, everything done just needs to be reheated. I only have to thaw it, drop it into a pan, cut side down. Drench it with 2 cups light brown sugar and maybe 3 ounces of (careful not to add too much, seriously let the bubbles do most of the work breaking it up and drenching it just enough) Vernor’s Ginger Ale to a pretty viscous consistency, like that of a milkshake, pour it over making sure it’s covered completely. Put it in the oven and baste every 20 to 30 minutes at 275f for 12 minutes per pound. Covered with foil. I had to pare way back from the recipe I grew up with, but I quickly found that sweet salty spot that the nibblings insisted on, lest they boycott. Took only a thanksgiving and the subsequent Christmas before it became required. Thankfully they only expect it 3 times a year. Personally I prefer my sister in law’s turkey and dressing. Also, she thankfully understands that and hasn’t given up on it! She’s really the best!❤
That bird looked beautiful from the moment you set it into the smoker. So many Keyboard Cooks in the comments, gosh. "Excuse me, what was the name of your channel?". Thanks for the video.
I love you Jeremy but I need to upload a video on my channel and show you how easy I can make a turkey.. and I believe anyone can do it too! Love you mad scientist!
Great Video product looks Good. I wanted to try breast but they were sold out, I can't pass on cheap turkey prices. My question is would you brine a butterball turkey. I want to dry brining my next turkey cook.
I don't have the light & dark fight. I brine mine, then spatchcock mine. They are more forgiving and both the the dark & light cook to completion without issue.
I'm commenting at the beginning of the video. This video is a RUclips suggestion for me. AI must have known that I just did a breast on my grill. I injected it with Tony Chachere's More Spice, butter, and Franks hot sauce. The extra concoction was rubbed on it and sprinkled with Morton's Natures Seasoning. I broke the backbone away from the breast so it rested on the half inch baking pan better. Everything was bone in. I need a new smoker/grill so I used the hot/cool method. Using Texas post wood chips and B&B lump charcoal. I'm sorry, I forgot to mention that this was a 7.36lb Honeysuckle breast. After 3 hours my thermometer stuck at 150° and was covered in smoke. I pulled it off and waited 45 minutes to carve. At that time I was pissed because it had a rubbery texture to me. I gave some to a friend and he told me that I was nuts and it was delicious. I woke up hungry in the middle of the night. It is better cold than hot. I'm going to enjoy some awesome smoked turkey sandwiches over the next few days. Not to mention the skin was pretty crispy but when I heat it in toaster oven, it'll be fire. I apologize for trying to steal the moment but I'm no podcaster and if anyone sees value in what I stumbled on, I hope it helps. Now, I'm going to watch the rest of the video and give Kudos to this gentleman.
I just grilled my beer brined hickory smoked whole turkey on my Weber kettle because it's supposed to rain tomorrow. Just cut it up, and the breast was not dry, dark meat is fine.
Next time, instead of trimming off perfectly good meat, wrap the whole thing in the rough shape of a ball. I do it all the time and never need to trim and it all cooks evenly. And if you're using seasoned salt just for color... Go with paprika instead. Darker color and you won't risk over salting.
Remember that rotisserie brisket on the pellet smoker you? Try a turkey. I am old school and have been cooking the larger birds over charcoal on a spit and I will attest that turkey is terrible in an oven. The conductive heat from the spit cooks the bird better internally and the self-basting is uncompromised.
I can't imagine having anything BBQ on thanksgiving. The turkey breast I bought was bone in fresh turkey breast. Ingredients turkey. Nothing else. I also bought 3 thighs the same way.
Well, my friend, we aren't doing a whole turkey for Thanksgiving this year. Instead, we're doing a whole brisket. Have a daughter that really doesn't like the bird, so thought we'd go a different route. My wife talked about getting a breast to smoke as well, but we decided to pass. Have a great Thanksgiving.
This is always funny to me living in Wisconsin. You're correct that this is amazing. We can't get these boneless turkey breasts- I'm sure I could stumble upon one or go to a great butcher shop, but they don't exist up here. (I know, I also have a knife and a turkey and it could easily happen)
Sorry ,you lost me at breast only. Dark meat and crispy skin are the only reason to eat turkey. And how do you make turkey stock for soup without a carcass? Happy Thanksgiving. Enjoy your videos.
U gotta flex your spicy taste habits more I remember back in the day videos you mentioned you love spice… lets see some … lotta chilli heads out here watchin Mr
spatchcock or mother in law bird is a method of cooking chicken or turkey is less time than what whole bird would take. you still have an entire bird less the backbone but the shape receives the heat more evenly. personally I like dark meat more than white meat breasts
No drumstick?! No crispy skin?! No dark meat?! maybe when 'm old, retired and my kids have moved out, until then i don't want to get kicked out of my own house! 😅
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You posting this less than 24 hours before Thanksgiving is diabolical
lol, you aint wrong
Just horrific
For next year
From what I can see this is cooking ideas.
Word...
I’m so glade you posted this the day before thanksgiving so I can finally use my Time Machine for the first time since I got it
I switched to whole breast about 5-6 years ago and you're 100% correct. Much less stressful and a better finished product.
We do a breast and 2 thighs for me and my wife. Comes out great and way less waste.
My whole smoked turkey is NEVER dry, and I've done them for 25 years.
What do you cook on?
Water pans, tent later in cook, slather with butter. Also... WET BRINE IT THE NIGHT BEFORE!
Same here. My turkeys are super juicy. I brine for 48 hrs, then 24 hrs dry in fridge, smoked whole on my Webber Kettle.
I pull the bird with white meat at 150F and it carries over to 165F. It's fantastic!
I wonder if your 25 years of experience has something to do with it 😂
Everyone is just being nice. “Yes, nice and juicy”, chew, choke, lots of gravy. 😂
Looks great! Doing a whole bird here. It's already been brined, parted out( skin on ), and is air drying in the fridge overnight. The bones & giblets are in the smoker now, and then will go in the pot today, so the stock will be ready tomorrow. Happy Thanksgiving!
I have never overcooked dark meat. I always pull at 160 degrees based on a temp probe in each breast. The oil and bone moisture protects the dark because they're legs/wings.
I smoked a whole turkey last weekend. Pre-brined with Lowry's, pepper right before going on the pit then smoked at 250 with oak and cherry wood. Then i wrapped the whole thing with chipotle pepper compound butter, breast side down. Amazing turkey.
Instead of cutting off those thin bits fold them under the breast when you shape them on the smoker. They won’t be dry. This is our first year in business and I have cooked a total of 300lbs of these turkey breast this year for my customers not one dry piece yet I don’t trim anything. Also I’ve found turkey breast shrinks about 1/3rd during the cooking process I cook at 275*. lower temps will yield more less shrinkage but takes for ever for it to cook. I don’t wrap my breast until time to rest. Also when probing for temp use the same hole if possible. The skin forms a barrier and as soon as you poke it juice will literally squirt out and continue to drain during the cook so less holes the better.
You are 100% correct did 300lbs last week and the only thing I didn’t was remove the skin, no other trimming needed. As you said fold it under the turkey makes it look taller and gives you more product.
Yeah, I was one who raised eyebrows at the insane amount.. and cost.. of the butter in your chicken breast cook.
So Jeremy, I took your advice on your previous video about beef bouillon powder and tested chicken bouillon powder on smoked chicken. OMG! At this moment I'm smoking turkey breast like this video with salt, pepper, and chicken bouillon powder.
Happy (early) Thanksgiving, Jeremy, Erica and Emma. Have a good rest of your week.
These videos are always great but this one is so fun! I used the most recent previous video - injected and smoked a whole turkey which did turn out well. This looks really good, though, and we'll try to take it easy on Grandma!
Chud table!! I really like the design and simplicity for an outdoor cooking area
In my Midwest city no regular groceries stock boneless turkey breast. My local butcher sells pasture raised whole turkeys, heritage turkeys and they do sell dark and white meat parts as well as ordering smoked and deep fried turkeys - for beaucoup bucks$$$
It's possible to find unbrined turkey in more exclusive groceries also for a premium price.
So, when I make Thanksgiving for just the two of us, I buy a frozen whole breast and debone it myself - it ain't that hard! Plus, I have the bone to roast with aromatics and make stock.
This year the weather is too snotty to cook outside. So, I tied the breast halves with twine big end to thin end and I'll roast it slow in the oven then blast it with high heat to crisp the skin.
Your recipe for smoking is great for a large bird breast and you can debone it yourself.
I'm more of a traditional, whole bird kind of guy. However, with my BBQ and grilling back ground, I've found that my FAVORITE way to cook a turkey is to throw it on the rotisserie. My Weber Kettle rotisserie ring and motor have really gotten a workout the past few years. The flavor is fenomenal!!! Some of the friends that I've had over for Thanksgiving have said that it's the best turkey they've ever had.
I inject my turkey breast with Tony Chacheres butter and then coat with his seasoning.
Been doing this way for years. Our Favorite way to smoke turkey!
I use the same injector and seasoning; but I like to do my turkey in an oil-less fryer. The skin comes out fantastic and crispy! And no oil needed!
I love your head, bob every time you take a sample bite of something.
I’ve watched tons of your videos and you do it every single time. I think that’s your trademark
Keep the videos coming you do a great job!
Nah bro, you already showed how to smoke a whole turkey so that's what i do and it's always great
Just purchased my solution last night! Super stoked to start smoking :)
I have been doing the boneless turnkey breast for a few years now. I can get the ones that aren't brined from the grocery store. I have never trimmed one up like you did. I season it and then tuck the edges under so I have more of a bubble shaped turkey. As it cooks it will shrink and those edges become set to the shape. So when you cut it you don't have little pieces falling off. This way you get to use the whole breast without worrying the edges will over cook.
Way to go posting this the day before Thanksgiving dude😅 I'm pretty sure everybody's already got their bird ready for the morning 👌
lol - I wish he had posted it like a week ago so I could plan to pick up anything I’m missing…. Too late now lol
Great job, I cook these things all the time and they turn out great, in fact I'm cooking 2 tomorrow morning(thanks giving day) but the honey idea is FIRE, doing that tomorrow.
Thanks from corpus christi, texas
That fridge full of Jocko is beautiful
Cooking my turkey the same way I do a chicken. Compound butter under the skin. A light layer of mayo as a binder. Season well. Cook at 225 for the first hour then at 350 until finished. Juicy and crispy
Lovely cook. As a note, the temperatures recommended are a 2 part equation. 1. Restaurant/ Government standard are to account for any ill effect not happening (taking all into account, compromised immune systems, elderly, etc.) as you understand the animal, it will be less of a crutch. 2. You nailed it on the head with proper resting, you don't want to see on the cook surface, the right temperature, let is rest up to the right temperature.
Bro! Getting after that MOLK! Love it.
I smoke whole turkeys. I inject with an herb brine (including chamomile) and make a seasoned butter which I carefully pack between the skin and the meat. I make a foil boat which I make sure is tightly sealed half way up the turkey. This keeps the “bitter” smoke out of the juices. And yes I do make gravy from the juices.
5 years that I smoke the spatchcock turkey and it is never dry:)
145 is a good temp for sous vide.
155 I agree with you is better for bbq
I'm currently imagining adding some cornstarch slurry or perhaps a light roux to those drippings. 😋
if there's any left overs (which i doubt) you could vacuum seal it in with all those butter and honey juices, then sous vide it for future meals. That's definitely my plan for leftovers
My mother-in-law gets these for the holidays and I have been marinating and smoking them for several years now.
Thanks J great video putting my turkey breast and full bird on in the AM!
Doing boneless turkey breast is sooo much easier than a whole turkey we do them for catering and normal service every weekend, also allows you to get the same taste throughout the entire thing. You can find these unbrined through food wholesalers like Gordon & Sysco.
Happy Thanksgiving to you and your family!
Nice to see something different rather than yet another smoked whole turkey video.
Happy Thanksgiving Jeremy and all.
No worries, I’m bringing my Yankee spiral sliced ham. It’s all I’m really allowed to bring, and frankly I had to insist. I wasn’t brought up to just sit back and do nothing while someone else did everything. Unfortunately all of my efforts to help were with a no thanks, it’s covered.
So, I made the one thing I knew I was good at and sorely missed. The closest thing I could get to make the Yankee ham that I grew up with, but the spiral sliced, everything done just needs to be reheated.
I only have to thaw it, drop it into a pan, cut side down. Drench it with 2 cups light brown sugar and maybe 3 ounces of (careful not to add too much, seriously let the bubbles do most of the work breaking it up and drenching it just enough) Vernor’s Ginger Ale to a pretty viscous consistency, like that of a milkshake, pour it over making sure it’s covered completely. Put it in the oven and baste every 20 to 30 minutes at 275f for 12 minutes per pound. Covered with foil. I had to pare way back from the recipe I grew up with, but I quickly found that sweet salty spot that the nibblings insisted on, lest they boycott. Took only a thanksgiving and the subsequent Christmas before it became required. Thankfully they only expect it 3 times a year. Personally I prefer my sister in law’s turkey and dressing. Also, she thankfully understands that and hasn’t given up on it! She’s really the best!❤
That bird looked beautiful from the moment you set it into the smoker. So many Keyboard Cooks in the comments, gosh. "Excuse me, what was the name of your channel?". Thanks for the video.
Did you let it rest before slicing? If so, how long?
I have that same exact bowl! I use it for my popcorn habit🥣🍿 Thanks for the advice! Happy Thanksgiving🦃🍽🍾🍷🥧
I love you Jeremy but I need to upload a video on my channel and show you how easy I can make a turkey.. and I believe anyone can do it too! Love you mad scientist!
You forgot the link to the food safety temps/time, just fyi. :) Turkey looks awesome though!
My bad, thanks for noting that! Fixed.
Great Video product looks Good. I wanted to try breast but they were sold out, I can't pass on cheap turkey prices. My question is would you brine a butterball turkey. I want to dry brining my next turkey cook.
I respect the amount of Molk you keep lol I love that stuff too
Happy Thanksgiving!
Looks incredible! Quick question - No rest needed for the meat?
The turkey looks juicy-awesome. - That gov't temperature chart is so outdated... Happy Thanksgiving! - Cheers!
Happy Thanksgiving.
I love orange blossom honey. Wonder how that would go.
We did just Turkey Breasts this year and never going back to doing a whole bird. So much better, less work, and cheaper too.
I don't have the light & dark fight. I brine mine, then spatchcock mine. They are more forgiving and both the the dark & light cook to completion without issue.
great vid following some tips tomorrow
So cruel Jeremy, day before thanksgiving. 😂😂😂😂😂😂 but great video brother.
Start the smoker at 250 until 120F breast then raise to 300-350 depending on size so the breast reaches 155 and drums reach 175 around the same time.
I'm commenting at the beginning of the video. This video is a RUclips suggestion for me. AI must have known that I just did a breast on my grill. I injected it with Tony Chachere's More Spice, butter, and Franks hot sauce. The extra concoction was rubbed on it and sprinkled with Morton's Natures Seasoning. I broke the backbone away from the breast so it rested on the half inch baking pan better. Everything was bone in. I need a new smoker/grill so I used the hot/cool method. Using Texas post wood chips and B&B lump charcoal. I'm sorry, I forgot to mention that this was a 7.36lb Honeysuckle breast. After 3 hours my thermometer stuck at 150° and was covered in smoke. I pulled it off and waited 45 minutes to carve. At that time I was pissed because it had a rubbery texture to me. I gave some to a friend and he told me that I was nuts and it was delicious. I woke up hungry in the middle of the night. It is better cold than hot. I'm going to enjoy some awesome smoked turkey sandwiches over the next few days. Not to mention the skin was pretty crispy but when I heat it in toaster oven, it'll be fire. I apologize for trying to steal the moment but I'm no podcaster and if anyone sees value in what I stumbled on, I hope it helps. Now, I'm going to watch the rest of the video and give Kudos to this gentleman.
I just grilled my beer brined hickory smoked whole turkey on my Weber kettle because it's supposed to rain tomorrow. Just cut it up, and the breast was not dry, dark meat is fine.
Finding Turkey breast here in UT seems to be seasonal only. Would love it year round.
Next time, instead of trimming off perfectly good meat, wrap the whole thing in the rough shape of a ball. I do it all the time and never need to trim and it all cooks evenly.
And if you're using seasoned salt just for color... Go with paprika instead. Darker color and you won't risk over salting.
Remember that rotisserie brisket on the pellet smoker you? Try a turkey. I am old school and have been cooking the larger birds over charcoal on a spit and I will attest that turkey is terrible in an oven. The conductive heat from the spit cooks the bird better internally and the self-basting is uncompromised.
Wake up and start cooking! ❤
I can't imagine having anything BBQ on thanksgiving.
The turkey breast I bought was bone in fresh turkey breast.
Ingredients turkey.
Nothing else.
I also bought 3 thighs the same way.
I don't know if this is ever mentioned......but with aluminum foil.....the food should always be on the less shiny side....thanks
We deep fry turkey breast every year. The best
Holy butter batman!!
what is that table that you and Chud have?
Maybe I missed this:
Did you keep the temp at 200 the whole time even after the wrap?
What was the total cook time?
I’m only smoking a whole turkey breast
Easy question: Why not spatchcock a whole turkey? Cooks evenly AND quickly.
Best bite in bbq
Well, my friend, we aren't doing a whole turkey for Thanksgiving this year. Instead, we're doing a whole brisket. Have a daughter that really doesn't like the bird, so thought we'd go a different route. My wife talked about getting a breast to smoke as well, but we decided to pass. Have a great Thanksgiving.
haven't done a whole bird in 3 years, it's always the boneless turkey breast for my family
Im not doing a turkey, I'm doing pulled pork and wings.
🙏🏼 amen !
Dude. Tomorrow is Thanksgiving. You’re just now tossing this out here? 🤣
This is always funny to me living in Wisconsin. You're correct that this is amazing. We can't get these boneless turkey breasts- I'm sure I could stumble upon one or go to a great butcher shop, but they don't exist up here. (I know, I also have a knife and a turkey and it could easily happen)
my local piggly wiggly has it here in WI.
Where in Wisconsin?
@@jamesgunn5358 port washington
I've been looking for that time and temperature chart
MOLK- now with vitamin R!
Good thing I ran across this video
Ran across is like 16 hours before thanksgiving 😅
I have not had that problem. If'n you rotate it a few times over the cook its perfect.
Let me go wrap my smoking whole turkey while I watch this… (gfghdndj🤦♂️)😂😂
This looks delicious!
I noticed you’re back to using Thermapen rather than Thermopro…
Wouldn’t spatchcock be better so people can have a variety?
“I’m trying to be healthier” ….
Proceeds to put on a stick of butter over a turkey breast 🤣🤣
Butta ain't bad fo ya, that fake stuff is!
In the oven 147 carries to 162
Nice Video. Happy Thanksgiving.
#STAYSAFE
#PHILLYPHILLY 🇺🇸
do not see the time&temp chart ?
I cook to 170° for any and all poultry. It's never dry or rubbery.
cooking the worst part of the turkey lol K
Sorry ,you lost me at breast only. Dark meat and crispy skin are the only reason to eat turkey. And how do you make turkey stock for soup without a carcass? Happy Thanksgiving. Enjoy your videos.
U gotta flex your spicy taste habits more I remember back in the day videos you mentioned you love spice… lets see some … lotta chilli heads out here watchin Mr
In my 50 years, I've never had this issue with whole turkey.
Instead of just plain water to draw the salt out use apple cider with about two oranges worth of fresh juice. You’ll thank me later
Nothing wrong with tons of buttery goodness🧈💛
spatchcock or mother in law bird is a method of cooking chicken or turkey is less time than what whole bird would take. you still have an entire bird less the backbone but the shape receives the heat more evenly. personally I like dark meat more than white meat breasts
If only you posted this a few days ago 😅
How about crispy skin tho? Help!
No drumstick?! No crispy skin?! No dark meat?! maybe when 'm old, retired and my kids have moved out, until then i don't want to get kicked out of my own house! 😅
Brine the turkey, GG ez mode.
$50 for two turkey breasts is ridiculous. I bought a 16lb turkey yesterday for $15.
Squeeze container of the fake garlic butter for the win!
My arteries are clogging just watching this! Lol