Couple of things. 1. Let the turkey rest longer 2. Pull it at 160, anything beyond is too dry. 3. Don’t inject a hot liquid into your turkey, it will cook it 4. Consider spatchcocking the turkey next time, cooks more evenly. 5. Salt is the only thing that penetrates during brining, save your sugar. 6. If you want crispy skin, turn up the heat
Good job! It’s refreshing to watch a fellow “not a chef” video and Camp Chef pellet grills makes it easy and helps us look like we know what we’re doin😂. Any chance you can post your Uncle in-laws brine recipe? I didn’t quit catch all of the seasonings you used or quantities. Thanks!
Of course! Ill put it here. "Brine the Turkey (24 hours is best, but can be less if you don’t have the time) (I fill a cooler about half full of cool tap water, on the stove top I combine about 1 cup of Salt and 1 cup of white Sugar with water (4 cups of Water), I add the McCormick Paultry Seasoning and some of the BBQ Rub (be generous here as this is flavor) Once disolved I mix this with the water I the cooler and add ice to make sure we cool the water down Place the defrosted turkey in the cooler making sure you submerge it in the brine Cover with bagged ice - (we need to keep the turkey cold) After 12 hours, flip the turkey over in the cooler - continue to add ice to keep the brine cold. I would try to pull from brine about 2 hours before you are going to actually cook the turkey, pat dry and let it come up to room temprature."
I have your Camp Chef pellet grill for tailgating how many pound turkey can you put in it. and I don't see the ingredients and how much measured ingredients for the recipe of doing the turkey any tips. Recipe four seasoning for the turkey Gobble gobble. I say to you Happy Thanksgiving early to all of you. God bless each and every one of you. Walt
Couple of things. 1. Let the turkey rest longer 2. Pull it at 160, anything beyond is too dry. 3. Don’t inject a hot liquid into your turkey, it will cook it 4. Consider spatchcocking the turkey next time, cooks more evenly. 5. Salt is the only thing that penetrates during brining, save your sugar. 6. If you want crispy skin, turn up the heat
Nice job, Kyle. Turkeys are one of my favorite things to smoke.
Good job! It’s refreshing to watch a fellow “not a chef” video and Camp Chef pellet grills makes it easy and helps us look like we know what we’re doin😂. Any chance you can post your Uncle in-laws brine recipe? I didn’t quit catch all of the seasonings you used or quantities. Thanks!
Of course! Ill put it here.
"Brine the Turkey (24 hours is best, but can be less if you don’t have the time)
(I fill a cooler about half full of cool tap water, on the stove top I combine about 1 cup of Salt and 1 cup of white Sugar with water (4 cups of Water), I add the McCormick Paultry Seasoning and some of the BBQ Rub (be generous here as this is flavor)
Once disolved I mix this with the water I the cooler and add ice to make sure we cool the water down Place the defrosted turkey in the cooler making sure you submerge it in the brine
Cover with bagged ice - (we need to keep the turkey cold)
After 12 hours, flip the turkey over in the cooler - continue to add ice to keep the brine cold. I would try to pull from brine about 2 hours before you are going to actually cook the turkey, pat dry and let it come up to room temprature."
What temp and smoke did you use?
Great video! I will try this for Thanksgiving
Just got my Woodwind pro yesterday with that said any particular reason why the smoke box wasn't used?
We did! We just forgot to film that part 😬
@@campchef lol thanks for the reply
@@campchef ooooh!! That's a bad camp chef! The beatings will continue until the morale improves!!
Great Job Kyle! 😊👍 🦃
Glad Joe gave you some pointers. 😉 ❤️
Stay awesome! 😎👍
No you stay awesome! Thanks Jenny!
Ok, so...
About how long did it take to smoke to 163° internal? Anyone catch the weight of the bird?
Thanks so much! Great video!
It was about a 16 pound bird and it took about 6 hours to get there!
Looks amazing!!!
All because of you Joe!!
You're gora be famous soon!
I have your Camp Chef pellet grill for tailgating how many pound turkey can you put in it. and I don't see the ingredients and how much measured ingredients for the recipe of doing the turkey any tips. Recipe four seasoning for the turkey Gobble gobble. I say to you Happy Thanksgiving early to all of you. God bless each and every one of you. Walt
The BBQ Seasoning may be coming to your favorite Outdoor Cooking site very soon...
@@campchef you still didn't answer my question wow
I am right handed but would give my left hand for the Wood wind pro.😁
Should try a turkey cannon with the left over injection mix
That is an awesome Idea
Thank you for video .
Awesome turkey . Maybe one trick - spatchcock turkey is cooking faster .
Or, plan for the long cook, I have tried both ways, I prefer cooking whole
We can try that next time!!!
I tried smoking a turkey on my Woodwind..... coulda driven a nail with it! My first and last turkey! lol That looks good though.
Always time to try again!!!
You didn't check the temps for the thighs to see if they were done
Invite me over for a taste testing please!
You didn't show the jiggle effect. but overall 10/10 video.
TRUUUUUE. What was I thinking?
What’s up with hot water and brine? That’s just wrong!
Im not a chef haha
What is wrong with this guy?
A lot. I got a buncha issues. Which part about me is wrong?