Mike, I just love watching all your videos! I particularly love this video which includes the brining of Turkey. I'm going to be trying out several brines that I have purchased in preparation for the coming holidays. Thanks for sharing!
Great job Mike! That turkey looks awesome, and I bet those au gratin potatoes are fire!! I can't wait to give them a try! Thank you for the awesome videos and tips!
I’m in Scotland, I have a Masterbuilt Smoker which is a great unit as we don’t have the same selection of smokers as you guys. I followed your method in terms of prep and timings and my Turkey came out amazing, I can’t wait to repeat for Christmas and I’ll use this method and adjust the timings for Chicken, thanks for posting Mike you certainly know your stuff.
Hello Joe from Scotland! Thank you for trusting me with your turkey. I say it often that it doesn’t matter what kind of smoker you are using and it’s true.
Did a smoked turkey last year in my vertical using your method. Best turkey I ever had! Doing it again this year. What is your favorite rub for turkey? I know you have used some different ones. Great videos. Rob
Hey mike, loved your videos last year. I made the the turkey exactly the same as you and the broth and sausage stuffing. I used locally sourced and made sausage. I have to make 2 9x13 this year bc of how big of a hit the sausage stuffing was. I could not find a video of how u did your gravy using the homemade broth, but i just kind of winged it bc it was an afterthought honestly after all the chaos of cooking everything else. I made the gravy the same way i make white gravy but instead of milk i just used the broth. Took a crap ton of taste tests and adding more salt lol but it was very popular also. The turkey not so much, i didnt and several others didnt like the mayo, so i kinda have an idea this year....bc i liked how the mayo binded the rub to the skin but just did not like the mayo taste on the turkey, and i live in dukes mayo country and i love it. Just not like that, so anyway my idea this year is to try using apple butter...maybe mixing it with a little flour to thicken it up so it just doesnt run off while cooking. Have u ever tried anything like that?
Glad you like the Swamp Venom Mike.. Their Dizzy Dust is my #1 favorite. After last year's video, I bought the Kosmos Q Dirty Bird. The rub is great on pork butt as well.
Second time you've recommended this briner bucket. I'm trying it out this year. Not had smoked turkey. Will try it on my new Pit Boss sometime. Hope you liked the Head Country products.
I have one of those briner buckets. Used it last year and it works great. Used it to make sauerkraut as well. I see on Amazon they now have three sizes. I have also have the turkey hangers. They also work well. Only thing I did different is I got some quarter inch rebar and cut it to fit width ways between the brackets. Saves on keeping the grill grate from bending due to the weight and makes it easier to turn the bird around. I've got a package of the Kosmos brine and will give it a try this year. Last year I used a Cajun brine I found at Ace and it was pretty good. That was a nice looking bird.
I have a kc combo. Smoked my 24 lb bird last year but had to finish it in the oven. What temp on smoker should I cook it at and for how long . I will be placing it directly on the grate. Thanks and Happy Thanksgiving
Thanks for the awesome video, Mike! I am stoked to do my turkey this year after last year's health issues preventing me from doing it. I just watched your turkey stock video and that is something new I'll be doing this year. Have you used the Meat Church brine? I can find it locally but I like the idea of the cajun influence that Kosmo's gives. Any thoughts?
Hi, Tom. I have used the Meat Church Brine and it is really good. You cant go wrong with either one. If I had to choose one over the other it would be Kosmos.
Those buckets are hard to come by these days😂😂. Never brined my turkey but im going to do it this year! Malcom has a decent brine. When are you going to start making and selling rub like everyone else??
I'm doing a traditional brine turkey in the oven but I'm thinking of smoking a bone in breast for extra meat. Should I do it like you show here? Would it still be able to hang? I have a Vertical pit Boss too.
So you didn’t put any water in the water pan under the aluminum roasting pan and where did you get the hook holder? Looks awesome never disappointed with your videos👍
Correct... No water in the pan. This is important if you want crispy skin. I have links in the description box for everything I used. Thank you for trusting me with you BBQ content :)
Hey Mike great video! I’m going to attempt smoking my first Turkey this year in my electrical vertical pit boss smoker. I also bought a 15lbs Turkey and the same Kosmo’s Brine you suggested here. To full submerge your Turkey, how many gallons of water did you need? I’m wondering because it says 2 gallons for the package and I don’t know if I need another bag of brine. Thanks! Keep up the great videos brotha
Thank you, Dexter! You are going to cook the best turkey you've ever had this year :) You will need about 2 gallons of water. Start with two and then add a little at a time if you need more. I have used 3 gallons of water to one bag of brine for larger turkeys and it turns out just as good.
@@WeekendWarriorBBQ Bro! I can’t wait, I’ve never been so excited to cook a Turkey before. I just got the smoker from a friend’s hand me down couple months ago, but I’m not complaining. Ok sounds good on the water ratio! I will do that. Thank you again
Mike, did you fill the water pan? I couldn’t tell if you had water in it or not. BTW, we did a dry run of Thanksgiving last month using last year’s video and it was FANTASTIC. The bird, the cheese cake, the dressing…all were great.
Hi. Scott. I did not use water in the pan. Glad to hear your practice run went great. I hope you and your family have a healthy, happy, and safe Thanksgiving.
@@WeekendWarriorBBQ Mike, can you send me the link to the cheese cake? I've lost it, but the "people are demanding it"!! Hope you and you have family have a healthy, safe and happy Thanksgiving.
Hey mike, i was wondering what if do for a 24-25 lb turkey? i’ve been watching your videos and was wondering if i need to start it at an earlier hour of the day or not
Do everything the same but expect it to take twice as long. The temp probe is your friend and if you are falling behind on your cook time, turn the heat up.
@@WeekendWarriorBBQ We live in Ohio as well. We've already had our first frost, (and then some 😆) so I wasn't sure how you were stating to let it rest. Thanks for the tips. I usually watch your videos to take a tip here or there. I'm not a master BBQ'er, but I do prepare alot of the same things you do, I just watch to try and perfect my craft.
Hello mike, I was wandering if you could cook a chicken casserole in a vertical or horizontal smoker. I thinking of using a cast iron Dutch oven or other cast iron cookware.
That bucket is sweet....but no where even near worth 60 bucks. Great video tho, those potatoes look pretty darn good. Where did you get your emblem made for the smoker?
@@WeekendWarriorBBQ Used to only be able to get it in South and North Carolina and the eastern part of Georgia. We'll fight over Dukes to avoid any other brand.
![Megan Thee Stallion - Neva Play (feat. RM) [Official Video]](http://i.ytimg.com/vi/TpYTyAaTRts/mqdefault.jpg)
Awesome slicer
Mike, I just love watching all your videos! I particularly love this video which includes the brining of Turkey. I'm going to be trying out several brines that I have purchased in preparation for the coming holidays. Thanks for sharing!
Thank you! I'm getting ready as well :)
Great job Mike! That turkey looks awesome, and I bet those au gratin potatoes are fire!! I can't wait to give them a try! Thank you for the awesome videos and tips!
I’m in Scotland, I have a Masterbuilt Smoker which is a great unit as we don’t have the same selection of smokers as you guys. I followed your method in terms of prep and timings and my Turkey came out amazing, I can’t wait to repeat for Christmas and I’ll use this method and adjust the timings for Chicken, thanks for posting Mike you certainly know your stuff.
Hello Joe from Scotland! Thank you for trusting me with your turkey. I say it often that it doesn’t matter what kind of smoker you are using and it’s true.
Looks amazing brother
Drooling!!! Looks amazing!
Thank you, Sang!
Amazing cooking
Did a smoked turkey last year in my vertical using your method. Best turkey I ever had! Doing it again this year. What is your favorite rub for turkey? I know you have used some different ones. Great videos. Rob
LOL, that sweatshirt got me smiling.
Beautiful looking turkey bro, thanks always for the video and ideas.
Great video and very timely also. I really like that poultry hangar for the vertical smoker. Definitely getting some. Thanks.
Great video....you have the best shirts....the Ric Flair shirt you were wearing in the first video I watched of yours made me subscribe
Thank you. If I can make someone laugh or smile with one of my crazy shirts I consider it a win :)
Nice. Like the hanger and the potatoes. I have the Pit Barrel turkey hanger that I can use in the vertical, but I'll have to get one of those.
Your bird looks awesome Mike! Good job my friend and an excellent video...🍗🍻🍻
That looks great! Thanks for the tip about mixing the rub with the mayo. Should make it a little less messy.
Hey mike, loved your videos last year. I made the the turkey exactly the same as you and the broth and sausage stuffing. I used locally sourced and made sausage. I have to make 2 9x13 this year bc of how big of a hit the sausage stuffing was. I could not find a video of how u did your gravy using the homemade broth, but i just kind of winged it bc it was an afterthought honestly after all the chaos of cooking everything else. I made the gravy the same way i make white gravy but instead of milk i just used the broth. Took a crap ton of taste tests and adding more salt lol but it was very popular also. The turkey not so much, i didnt and several others didnt like the mayo, so i kinda have an idea this year....bc i liked how the mayo binded the rub to the skin but just did not like the mayo taste on the turkey, and i live in dukes mayo country and i love it. Just not like that, so anyway my idea this year is to try using apple butter...maybe mixing it with a little flour to thicken it up so it just doesnt run off while cooking. Have u ever tried anything like that?
I havent tried that but the flour worries me a little... I'm not sure how that will do in the dry heat. Let me know how it goes.
Going to be doing another turkey in my pit boss vertical smoker. Made one for my family reunion in July and was a a big hit. Keep up the great videos
Thanks, Kenny! Enjoy :)
Glad you like the Swamp Venom Mike.. Their Dizzy Dust is my #1 favorite. After last year's video, I bought the Kosmos Q Dirty Bird. The rub is great on pork butt as well.
Awesome video Mike
As always
Another great looking cook Mike ! Best of days to you and crew !
Second time you've recommended this briner bucket. I'm trying it out this year. Not had smoked turkey. Will try it on my new Pit Boss sometime. Hope you liked the Head Country products.
Awesome video and just in time! Happy thanksgiving mike
Very good, sir BTW, thanks to you I now use only Duke's mayo for all my mayonnaise needs.
Dukes is the best! :)
Hi Mike, I love your channel because I have the same smoker model, why in this recipe you don't put water in the water container?
How come you didn't put water in the drip pan? Because the turkey drippings are enough?
Been awhile since I seen one of your videos, looks good and keep on cooking
Thank you, Jeff!
I have one of those briner buckets. Used it last year and it works great. Used it to make sauerkraut as well. I see on Amazon they now have three sizes. I have also have the turkey hangers. They also work well. Only thing I did different is I got some quarter inch rebar and cut it to fit width ways between the brackets. Saves on keeping the grill grate from bending due to the weight and makes it easier to turn the bird around. I've got a package of the Kosmos brine and will give it a try this year. Last year I used a Cajun brine I found at Ace and it was pretty good. That was a nice looking bird.
Thank you, John! Its good to hear from you.
How come you don’t have water in the water pan?
Nicely done, thanks!
Thank you!
I have a kc combo. Smoked my 24 lb bird last year but had to finish it in the oven. What temp on smoker should I cook it at and for how long . I will be placing it directly on the grate. Thanks and Happy Thanksgiving
Thanks for the awesome video, Mike! I am stoked to do my turkey this year after last year's health issues preventing me from doing it. I just watched your turkey stock video and that is something new I'll be doing this year. Have you used the Meat Church brine? I can find it locally but I like the idea of the cajun influence that Kosmo's gives. Any thoughts?
Hi, Tom. I have used the Meat Church Brine and it is really good. You cant go wrong with either one. If I had to choose one over the other it would be Kosmos.
GREAT VIDEO
You had me at the Browns flag!
Have a Happy Thanksgiving Mike.
Thank you, Rob! I hope you have your best Thanksgiving ever this year!
Those buckets are hard to come by these days😂😂. Never brined my turkey but im going to do it this year! Malcom has a decent brine. When are you going to start making and selling rub like everyone else??
There might be a BBQ Rub in my future but for now I'm focused on 100k subs :)
I'm doing a traditional brine turkey in the oven but I'm thinking of smoking a bone in breast for extra meat. Should I do it like you show here? Would it still be able to hang? I have a Vertical pit Boss too.
Hi, Dana. Yes, you can still hang the bone in turkey breast. I recommend hanging it you can.
So you didn’t put any water in the water pan under the aluminum roasting pan and where did you get the hook holder? Looks awesome never disappointed with your videos👍
Correct... No water in the pan. This is important if you want crispy skin. I have links in the description box for everything I used. Thank you for trusting me with you BBQ content :)
Hey Mike great video! I’m going to attempt smoking my first Turkey this year in my electrical vertical pit boss smoker. I also bought a 15lbs Turkey and the same Kosmo’s Brine you suggested here. To full submerge your Turkey, how many gallons of water did you need? I’m wondering because it says 2 gallons for the package and I don’t know if I need another bag of brine. Thanks! Keep up the great videos brotha
Thank you, Dexter! You are going to cook the best turkey you've ever had this year :)
You will need about 2 gallons of water. Start with two and then add a little at a time if you need more. I have used 3 gallons of water to one bag of brine for larger turkeys and it turns out just as good.
@@WeekendWarriorBBQ Bro! I can’t wait, I’ve never been so excited to cook a Turkey before. I just got the smoker from a friend’s hand me down couple months ago, but I’m not complaining. Ok sounds good on the water ratio! I will do that. Thank you again
Mike, did you fill the water pan? I couldn’t tell if you had water in it or not. BTW, we did a dry run of Thanksgiving last month using last year’s video and it was FANTASTIC. The bird, the cheese cake, the dressing…all were great.
Hi. Scott. I did not use water in the pan. Glad to hear your practice run went great. I hope you and your family have a healthy, happy, and safe Thanksgiving.
@@WeekendWarriorBBQ Mike, can you send me the link to the cheese cake? I've lost it, but the "people are demanding it"!! Hope you and you have family have a healthy, safe and happy Thanksgiving.
Mike, where you get that table at? Have a link?
Hey mike, i was wondering what if do for a 24-25 lb turkey? i’ve been watching your videos and was wondering if i need to start it at an earlier hour of the day or not
Hi, Aidyn. Plan on 25-30 minutes per pound at 275 degrees F
Thanks for another great video! Why no water in the pan? Does that help the skin get more crispy?
Just saw that you already answered. :)
Thank you.
Mike, are you up in NE Ohio? Weather looks similar.
Hi, Terry. Yes I am.
Hi Mike. Great videos! Thank you. I am a complete noob. So 275 degrees, bird in the middle. About how much time per pound?
Hi, Dana. 25 to 30 minutes per pound is a good estimate
Was given a 22IB turkey and have done smaller 10-15 before and always turned out great..any tips for this larger bird?
Do everything the same but expect it to take twice as long. The temp probe is your friend and if you are falling behind on your cook time, turn the heat up.
@@WeekendWarriorBBQ thank you!
Hey Mike, did you notice any difference in those pellets? Any Rosemary flavor come through?
Hi, Tim. I didn't notice any Rosemary flavor. It smelled good though lol
So..... do you leave it in the smoker to rest? If so, how long does it stay in the smoker and at what temp do you let it rest?
You can but I live in a cold climate so I take it inside. 20 minute rest is all it needs.
@@WeekendWarriorBBQ We live in Ohio as well. We've already had our first frost, (and then some 😆) so I wasn't sure how you were stating to let it rest. Thanks for the tips. I usually watch your videos to take a tip here or there. I'm not a master BBQ'er, but I do prepare alot of the same things you do, I just watch to try and perfect my craft.
Been missing you! Can a turkey be smoked without brining? I can’t have the salt.
Hi, Bill! Yes it can. It will still turn out great.
hello there, what model of pit boss vertical smoker are you using.
Hi, Dave. This is the Pit Boss Sportsman Series 5
@@WeekendWarriorBBQ ok thank you. i to get the new brunswick vertical by pit boss. should be here monday.
Hello mike, I was wandering if you could cook a chicken casserole in a vertical or horizontal smoker. I thinking of using a cast iron Dutch oven or other cast iron cookware.
That bucket is sweet....but no where even near worth 60 bucks. Great video tho, those potatoes look pretty darn good. Where did you get your emblem made for the smoker?
Thank you. I had the emblem made by this company: ruclips.net/video/0tY7dQUJEPQ/видео.html
YOU HAVE TO USE BUCKET FOR CHICKEN YOU CAN EVEN PICKLE IN IT AND PRESS EVERYTHING DOWN THINK BEHOND THE BUCKET😁
Try Bed Bath & Beyond they have been carrying the the last few years at a reasonable price.
I did not know that you could get Duke's Mayo in Ohio. How do you like it?
Hi, Robert. Duke's is my favorite. I started seeing Dukes in my grocery store about 2 years ago.
@@WeekendWarriorBBQ Used to only be able to get it in South and North Carolina and the eastern part of Georgia. We'll fight over Dukes to avoid any other brand.
🔥🔥🔥👍🏽
No water pan?
The water pan was in but there wasn't any water in it.
@@WeekendWarriorBBQ really I thought we always had to have water in the vertical model
You have Bud Light in the fridge 😮…
November 2021
$0.77/# ! I don't even understand how you can raise a turkey for that price..