Hi Jeff. You do such a great job with these videos and your recipes. I am spatchcocking a turkey for the first time ever today. It is a 22.5-lb monster and getting through that large bone was a challenge, but now its cooking away on my pellet grill. Thanks!!
wow.. best turkey I've ever made. Thx for sharing. I smoked a 22lb turkey. Brined for 16hr.. then rinsed and rubbed. Cooked it on smoker w/ pecan wood at 240 till it got to 165.. then wrapped it up and let it rest for an hour. Used a wet pan with apple juice and water. The only problem was taking it off the grill because it was falling apart like a rotisserie chicken. Everyone was just blown away. My ham eaters switched. I will never cook a turkey another way.
Thanks for sharing with us Jeff, that’s awesome looking, and tastes even better. You’re doing a great job with your products and your skills. Still appreciate your channel after all these years and you rub and sauce recipes are worth every penny. Fred.🙏🏻🙏🏻👍🏻👍🏻👏🏻👏🏻✋🏻✋🏻
Great looking bird and great info Jeff. You were my introduction to smoking when I bought your rub and sauce recipes...excellent. I also love the spatchcockrd turkeys.
Thanks Jeff! You've given us great ideas since getting a Camp Chef 36" SmokePro in 2018. My 36" X 19" grate will hold 2-18" round grill racks, with a 14+ # bird spatchcocked on each rack. These round racks makes it easy as they can be rotated and interchanged for even smoking. Thanksgiving Blessings
Doug, Sounds like a great plan.. just remember that It really depends on the turkey, this one was very meaty and weighed in at about 15 lbs. If you're using a smoker that allows it, you can crank up the heat to 275 after it's been cooking for 3-4 hours and get it done faster as well as put a nice finish on the skin.
Hi Jeff. Thank you so much for all the great smoking how-to videos. I really appreciate all the helpful instructional videos. We have a Traeger pellet smoker and, as a newbie to this, I was wondering if I should rinse off the turkey after removing it from the brine? Thank you!
Jeff. I have a old country brazos offset smoker and I have a 21lb turkey that I’m wanting to smoke. I have bought your recipes for your rubs several years ago and I’m gonna try them this year on the turkey. I’ve never smoked a turkey so My question is how long does it take to smoke a 21lb turkey I was thinking of smoking around 250-275 what’s your opinion thanks for your help
You can use a large ice cooler and once you've got the turkey covered in brine, dump about 16 lbs of ice on top of it. That will keep it cold all night and if it's a good airtight cooler that's well insulated, you won't have to worry about too much of the ice melting and diluting the brine. You only have to keep the brine and the turkey below 40°F for it to be completely safe.
I have not used the mayo rub on a fried turkey but I don't think it would hurt a thing. The mayo mixture is essentially egg and oil with seasoning added in and that's certainly not a problem in the fryer. You could always try it on a chicken pre-Thanksgiving to see how it works out ;-)
Most pellet smokers do not have a water pan and aren't designed to need it however, you can set a shallow pan of water pan on top of the drip pan just below the grate if you like. In this video, I am using the Camp Chef Woodwind 24 inch.. one of my favorite pellet smokers.
IF YOU WANT THE JUICIEST TURKEY YOU'VE EVER EATEN, READ ON: I don't advertise this much but it's something that I personally do in my own back yard.. We know that "technically" turkey is safe at 150°F in the breast as long as it maintains 150°F for at least 4 minutes. This just means that at 150°F, it takes 4 minutes to kill off any salmonella. At 165°F, salmonella is killed in mere seconds. I often remove turkey when the thickest part of the breast reads 155°F with a thermometer that I know and trust. This gives me a 5 degree padding and it's the most juicy and tender bird I've ever eaten. USDA doesn't talk about this much because they don't trust people to follow this correctly (rightly so) but chefs have been doing this correctly for years and turning out amazing turkey! I recommend doing your own research on this and know the risks if you decide to try it.
Hi Jeff. You do such a great job with these videos and your recipes. I am spatchcocking a turkey for the first time ever today. It is a 22.5-lb monster and getting through that large bone was a challenge, but now its cooking away on my pellet grill. Thanks!!
wow.. best turkey I've ever made. Thx for sharing. I smoked a 22lb turkey. Brined for 16hr.. then rinsed and rubbed. Cooked it on smoker w/ pecan wood at 240 till it got to 165.. then wrapped it up and let it rest for an hour. Used a wet pan with apple juice and water. The only problem was taking it off the grill because it was falling apart like a rotisserie chicken. Everyone was just blown away. My ham eaters switched. I will never cook a turkey another way.
I have used this recipe for years. Never disappointed.
Jeff rocking the video :>) thanks for putting this out there bud.
Great looking bird. Its amazing how well the flavours work out when you spatchcock these girls 🔥🎉👍
Another great how to video! HAPPY THANKSGIVING to everyone!
I did this last year and will do this again this year!! Great way to cook your Thanksgiving bird.
Thanks for sharing with us Jeff, that’s awesome looking, and tastes even better. You’re doing a great job with your products and your skills. Still appreciate your channel after all these years and you rub and sauce recipes are worth every penny. Fred.🙏🏻🙏🏻👍🏻👍🏻👏🏻👏🏻✋🏻✋🏻
Great looking bird and great info Jeff. You were my introduction to smoking when I bought your rub and sauce recipes...excellent. I also love the spatchcockrd turkeys.
That looks amazing, thanks for sharing!
Thanks Jeff! You've given us great ideas since getting a Camp Chef 36" SmokePro in 2018. My 36" X 19" grate will hold 2-18" round grill racks, with a 14+ # bird spatchcocked on each rack. These round racks makes it easy as they can be rotated and interchanged for even smoking. Thanksgiving Blessings
Larry, You got the big boy… Sweet! I don’t have any of the round racks but you’re making me want to grab a couple lol.
Have a great Thanksgiving!
@@tulsajeff found these round Web*r #7432 racks for about $19. ea.
Thanks for a great video on spatchcocking a turkey. I'll have to remember when I do this to allow for a 7 hr cook. Keep smoking
Doug, Sounds like a great plan.. just remember that It really depends on the turkey, this one was very meaty and weighed in at about 15 lbs. If you're using a smoker that allows it, you can crank up the heat to 275 after it's been cooking for 3-4 hours and get it done faster as well as put a nice finish on the skin.
Hi Jeff. Thank you so much for all the great smoking how-to videos. I really appreciate all the helpful instructional videos. We have a Traeger pellet smoker and, as a newbie to this, I was wondering if I should rinse off the turkey after removing it from the brine? Thank you!
It's not super important to rinse as the salt is minimal but you certainly can if you're concerned about it. I've almost stopped doing it altogether.
Jeff. I have a old country brazos offset smoker and I have a 21lb turkey that I’m wanting to smoke. I have bought your recipes for your rubs several years ago and I’m gonna try them this year on the turkey. I’ve never smoked a turkey so My question is how long does it take to smoke a 21lb turkey I was thinking of smoking around 250-275 what’s your opinion thanks for your help
Thanks 🙏
Jeff: I cannot smoke a bird this year. How well would this work in an oven? What temps? How long? Happy Thanksgiving all!!! Thanks in advance!
I dont have a reffer big enough to put a bucket in. Any other ideas ?
You can use a large ice cooler and once you've got the turkey covered in brine, dump about 16 lbs of ice on top of it. That will keep it cold all night and if it's a good airtight cooler that's well insulated, you won't have to worry about too much of the ice melting and diluting the brine.
You only have to keep the brine and the turkey below 40°F for it to be completely safe.
Jeff, I also brine my turkey, but I fry it. Can I use the mayo rub on it?
I have not used the mayo rub on a fried turkey but I don't think it would hurt a thing. The mayo mixture is essentially egg and oil with seasoning added in and that's certainly not a problem in the fryer.
You could always try it on a chicken pre-Thanksgiving to see how it works out ;-)
Does that smoker have a water pan?
Most pellet smokers do not have a water pan and aren't designed to need it however, you can set a shallow pan of water pan on top of the drip pan just below the grate if you like.
In this video, I am using the Camp Chef Woodwind 24 inch.. one of my favorite pellet smokers.
A jigsaw with an all purpose brand new blade that has been thoroughly cleaned makes removing that backbone a piece of cake and gives a nice clean cut.
I am going to smoke the second turkey!
IF YOU WANT THE JUICIEST TURKEY YOU'VE EVER EATEN, READ ON:
I don't advertise this much but it's something that I personally do in my own back yard..
We know that "technically" turkey is safe at 150°F in the breast as long as it maintains 150°F for at least 4 minutes. This just means that at 150°F, it takes 4 minutes to kill off any salmonella.
At 165°F, salmonella is killed in mere seconds.
I often remove turkey when the thickest part of the breast reads 155°F with a thermometer that I know and trust. This gives me a 5 degree padding and it's the most juicy and tender bird I've ever eaten.
USDA doesn't talk about this much because they don't trust people to follow this correctly (rightly so) but chefs have been doing this correctly for years and turning out amazing turkey!
I recommend doing your own research on this and know the risks if you decide to try it.