We place our dead bird on the refrigerator to thaw for 1-3 days depending on bird size. We take out the veggie basket at the bottom ( which is also the least coldest place in that box you call tv I mean fridge). But if your refrigerator, does not offer you a warmer place , the old fashion way in the sink can get the job done in a couple of hours , half a day or maybe a whole day, depending on how big your 🦃 is.👍We wish you the best of luck on smoking!! Remember don't drive and cook turkey!! You are awesome and dont let no one tell you otherwise , except your boss!!😂😂
Used you’re recipe for Christmas turkey and all of my family loved it. The only thing I did different I cooked it on a Webber kettle and you are right I am king of my grill. My wife said all turkeys are my job to cook from now on. Thank you sir
I have a couple of suggestions, brining a turkey improves the flavor, makes it moister and more forgiving if you overcook it. After brining and rinsing the bird dry it then put it in the refrigerator for a few hours to dry more will help get crispy skin(wet poultry skin won't crisp up). Estimate your total cooking time and about halfway through wrap the legs and wings in a couple of layers of aluminum foil to keep them from overcooking and drying out. I use a roast rack to keep the bird off the grill and set in in a pan with some water or chicken broth(instead of putting drip/moisture pans under the cooking grill) then you can get drippings to make gravy with less ash, but if you have a big bird or a small grill you can still get dripping with the bird and pans set up as you did. But the roast rack makes it easy to take the bird off the grill for turning and wrapping the wings and legs. I like to buy turkeys around the Thanks Giving and Christmas Holidays and putting them in a chest type freezer, turkeys are cheap then but most of the year they are kind of hard to find and pricey. I enjoy your videos and have found several of them very helpful.
Some good suggestions Alfred. I always brine my birds whether I'm doing them on the barby or in the oven. Can't beat brining. However, I never rinse the bird after taking it out of the brine. I pat it dry and put it back in the fridge for up to a day prior to cooking. To each their own I guess.
@@rjdoggett1359 I'm used to rinsing poultry so I've done it after brining, but now that you have caused me to think about it, I don't believe I will do it in the future. After consideration, a post brine rinse seems like a waste of time and might be counter-productive, particularly if the brine is seasoned.
@@alfredmorency8296 One time I brined a whole chicken and it was way too salty. I consulted the author of the recipe and he said maybe I didn't rinse it enough.
@@elmerwhatsup Most brine recipes call for one cup of kosher salt per gallon of water (keep in mind that if you use table salt to reduce that to 3/4 cup), I find that too salty. I like to use 3/4 cup kosher salt and one cup brown sugar per gallon. I also put three oranges cut in half and squeeze the juice, garlic, and whatever herbs and spices seem good to me in the brine (I've only done five turkeys so I haven't really settled on an exact recipe yet). But one thing I'm set on is that brining poultry is the best way to go.
I’ve been trying to perfect smoking a turkey on my charcoal grill. I followed your suggestions and all I can say it turned out perfect! For the first time! I brined mine first is the only difference! But by putting the moisture in the bottom really helped keep the bird moist! Thank you 😊
😋 That's a delicious looking smoked turkey . I like how you make the cooking steps easy for a beginner. I think, I may smoked a whole turkey next Monday for Independence Day . Thanks for the cooking tips .
I love this video. Simple. Even I can understand it. I am cooking a turkey on the grill tomorrow for the first time. When I lived in Florida I just deep fried them. This will hopefully be yummy.
The best and only video I have found for the same smoker as I have. Thank you for making this, you did a really good job!👍 Good production value and a lot of good tricks I learned from you. I'm going to do an herby, citrusy brine on mine, but I am going to make a sort of whiskey applewood bacon jam incorporated in the brine. The jam will also ask as a binder for my rub along with mustard, and I might have enough to incorporate it into my baste as well. I'm going to make a light stuffing of the bacon, onions, half a lemon etc. Trust me, you guys and a couple other videos have got me interested in cooking again, and I am going to make an award winning turkey. I'll see if I can post the video next year, you will want to see what I have in mind.
This is a great video especially when you have literally waited until hours before dinner and you have a turkey thawing in your sink!! I like to season my grill w/ a onion cut in half instead of paper and oil, but Im thankful nonetheless this video is out there!
Going to make the basket next and I also used your rub recipe your a great help -4 Celsius here now lol and getting colder but can’t wait to get it down. Thanks again
A true Boss! No matter the elements! Here at the StatUpBox team we salute you! Stay strong! Grill away my friend! We open a can of ice cold bubbly ...........seltzer water!! 😉
Never smoked a turkey before but I’m trying your way tomorrow. Have it prepped in the fridge now. Got my mesquite chunks ready and everything for tomorrow. Using same grill as the video.14 lb bird for the family.
Gives us a longer burn . Bc as the first lit ones are burning out the last lit . keep burning .2nd . Is there a particular reason to change? For wood coal? ( If for wood coal. Would do wood first. Meat will usually take smoke in beginning. Then second half you can use regular charcoal) . If to avoid initial charcoal smoke. You can. Just bring in hot second batch . Plus be ready . So uncooking time is less.but usually we just add charcoal as needed.
Hey, I don't like condiments like mustered or Ketchup, but I do like barbecue sauce, can I just use that at the beginning rather than mustered? Or is it kinda like you don't taste the mustered at all? I like deviled eggs and those use mustered, but I just don't taste it too much, is it like that?
I love when you say "you're the girl master and don't let anyone tell you otherwise." It reminds me of when I had a BBQ at my house and my gf invited her family and it was my first time meeting her dad. Everything went well until I starting grilling. He wanted to take over the grill for no reason he just assumed I didn't know what I was doing. Even as I was grilling the meat he would hover right behind me watch my every move. We even had a moment where he tried to grab my tongs cause he felt the meat needed to be flipped and I snatched him before he could get em and he gave me a death stare. Anyway after like 10-20 min of grilling I finish and he's alil hesitant to try it. He ends up devoring it and still laughs about how I honestly surprised him that day with my grilling.
I agree last year purchase one from Kroger in Memphis, Tennessee omg it jumped out the plastic bag on the kitchen it ran through out house I finally cornered it in the bathroom
Nicely done. I was very impressed how clear your steps were and the rationale for the different steps. You also gave some great tips! I will be using your steps for this Thanksgiving. Thank you!
It came out great but I did it differently....I cleaned it and seasoned the night before ans after I cooked all my meats ans just placed my turkey on the grilled and let it smoked n grilled and it came out delicious
How long do i cook a 20lb bird for? What's a recommended temp on a chargriller/smoker For the turkey? I usually just smoke ribs and brisket never have i done a turkey.
Hello there; My name is Tim Williams and I'd like to know if you happen to have a demonstration on making a fire box that you have for your turkey?.please let me know. I look forward to receiving your response Thank you. Sincerely; Tim Williams and I like the video.
The mustard is more of a bonding agent to keep your seasoning on. You can use olive oil also. But you will not taste the mustard if you use it. Also use mustard when cooking or smoking ribs
don't see why not, we have done 24lb no issue and room left over, we just removed top rack. If it can fit in your grill, you should be ok. good luck.😊👍💪
Suggestion: Do it the other way around. I do this with pork butt. After it gets good and smokey, I put it in a large dutch oven, covered. The meat just falls away and it tastes like ti was smoked the entire time. Easier to control the temp.
We place our dead bird on the refrigerator to thaw for 1-3 days depending on bird size. We take out the veggie basket at the bottom ( which is also the least coldest place in that box you call tv I mean fridge). But if your refrigerator, does not offer you a warmer place , the old fashion way in the sink can get the job done in a couple of hours , half a day or maybe a whole day, depending on how big your 🦃 is.👍We wish you the best of luck on smoking!! Remember don't drive and cook turkey!! You are awesome and dont let no one tell you otherwise , except your boss!!😂😂
This was fun to watch and very helpful. Thank you...
We cheat
Smoke for 3 hours
Pop it in the oven till hits temperature
Seems to work pretty well
Good tip
Thanks
Used you’re recipe for Christmas turkey and all of my family loved it. The only thing I did different I cooked it on a Webber kettle and you are right I am king of my grill. My wife said all turkeys are my job to cook from now on. Thank you sir
All hail the King!!
I have a couple of suggestions, brining a turkey improves the flavor, makes it moister and more forgiving if you overcook it. After brining and rinsing the bird dry it then put it in the refrigerator for a few hours to dry more will help get crispy skin(wet poultry skin won't crisp up). Estimate your total cooking time and about halfway through wrap the legs and wings in a couple of layers of aluminum foil to keep them from overcooking and drying out. I use a roast rack to keep the bird off the grill and set in in a pan with some water or chicken broth(instead of putting drip/moisture pans under the cooking grill) then you can get drippings to make gravy with less ash, but if you have a big bird or a small grill you can still get dripping with the bird and pans set up as you did. But the roast rack makes it easy to take the bird off the grill for turning and wrapping the wings and legs. I like to buy turkeys around the Thanks Giving and Christmas Holidays and putting them in a chest type freezer, turkeys are cheap then but most of the year they are kind of hard to find and pricey.
I enjoy your videos and have found several of them very helpful.
Some good suggestions Alfred. I always brine my birds whether I'm doing them on the barby or in the oven. Can't beat brining. However, I never rinse the bird after taking it out of the brine. I pat it dry and put it back in the fridge for up to a day prior to cooking. To each their own I guess.
@@rjdoggett1359 I'm used to rinsing poultry so I've done it after brining, but now that you have caused me to think about it, I don't believe I will do it in the future. After consideration, a post brine rinse seems like a waste of time and might be counter-productive, particularly if the brine is seasoned.
@@alfredmorency8296 One time I brined a whole chicken and it was way too salty. I consulted the author of the recipe and he said maybe I didn't rinse it enough.
@@elmerwhatsup Most brine recipes call for one cup of kosher salt per gallon of water (keep in mind that if you use table salt to reduce that to 3/4 cup), I find that too salty. I like to use 3/4 cup kosher salt and one cup brown sugar per gallon. I also put three oranges cut in half and squeeze the juice, garlic, and whatever herbs and spices seem good to me in the brine (I've only done five turkeys so I haven't really settled on an exact recipe yet). But one thing I'm set on is that brining poultry is the best way to go.
😋💯
I’ve been trying to perfect smoking a turkey on my charcoal grill.
I followed your suggestions and all I can say it turned out perfect! For the first time! I brined mine first is the only difference! But by putting the moisture in the bottom really helped keep the bird moist! Thank you 😊
awesome!! ❤😊👍
😋 That's a delicious looking smoked turkey . I like how you make the cooking steps easy for a beginner.
I think, I may smoked a whole turkey next Monday for Independence Day . Thanks for the cooking tips .
Hope you enjoy
@@StatUpBox , Thank you , I will upload the videos to my channel . I think I will really enjoy it .
Omg this is gold! How do you have only a few views! This is such a great video and I love how well you explained the process. Amazing thank you!
Thanks!
I love this video. Simple. Even I can understand it. I am cooking a turkey on the grill tomorrow for the first time. When I lived in Florida I just deep fried them. This will hopefully be yummy.
Awesome!! Let us know how it goes
The best and only video I have found for the same smoker as I have. Thank you for making this, you did a really good job!👍 Good production value and a lot of good tricks I learned from you. I'm going to do an herby, citrusy brine on mine, but I am going to make a sort of whiskey applewood bacon jam incorporated in the brine. The jam will also ask as a binder for my rub along with mustard, and I might have enough to incorporate it into my baste as well. I'm going to make a light stuffing of the bacon, onions, half a lemon etc. Trust me, you guys and a couple other videos have got me interested in cooking again, and I am going to make an award winning turkey. I'll see if I can post the video next year, you will want to see what I have in mind.
Thanks! Sounds delicious!!!👍😁
Can i donate $$ here or do I have to do it on patreon?
This video gave me confidence. I’m definitely trying this way
Tried you’re recipe for Christmas turkey and my family loved it. Thanks
Awesome!!
This is a great video especially when you have literally waited until hours before dinner and you have a turkey thawing in your sink!! I like to season my grill w/ a onion cut in half instead of paper and oil, but Im thankful nonetheless this video is out there!
Thank you for posting. I had no idea I could place a big turkey on the grill. I will be getting one this weekend. Be well. 😁😁😊😊😄😄😀😀
awesome! good luck!
Doing my first turkey following your instructions and it looks great thanks for all your tips.
Awesome 👍😁
Going to make the basket next and I also used your rub recipe your a great help -4 Celsius here now lol and getting colder but can’t wait to get it down. Thanks again
A true Boss! No matter the elements! Here at the StatUpBox team we salute you! Stay strong! Grill away my friend! We open a can of ice cold bubbly ...........seltzer water!! 😉
I used this recipe last year and again this year. Thank you!
Glad you like it!
Great job I want to try this thank you for keeping it simple and easy to understand and right to the point
Welcome
Never smoked a turkey before but I’m trying your way tomorrow. Have it prepped in the fridge now. Got my mesquite chunks ready and everything for tomorrow. Using same grill as the video.14 lb bird for the family.
Rock on!
I like the video I’m going to do one for thanksgiving
Your video was the missing peace of the equation I was looking for. I will try this very soon.
May i ask, so you dumped lit charcoal over the unlit charcoal? Secondly, whats your advice on changing the charcoal mid cooking?
Gives us a longer burn . Bc as the first lit ones are burning out the last lit . keep burning .2nd . Is there a particular reason to change? For wood coal? ( If for wood coal. Would do wood first. Meat will usually take smoke in beginning. Then second half you can use regular charcoal) . If to avoid initial charcoal smoke. You can. Just bring in hot second batch . Plus be ready . So uncooking time is less.but usually we just add charcoal as needed.
Hey, I don't like condiments like mustered or Ketchup, but I do like barbecue sauce, can I just use that at the beginning rather than mustered? Or is it kinda like you don't taste the mustered at all? I like deviled eggs and those use mustered, but I just don't taste it too much, is it like that?
I love when you say "you're the girl master and don't let anyone tell you otherwise." It reminds me of when I had a BBQ at my house and my gf invited her family and it was my first time meeting her dad. Everything went well until I starting grilling. He wanted to take over the grill for no reason he just assumed I didn't know what I was doing. Even as I was grilling the meat he would hover right behind me watch my every move. We even had a moment where he tried to grab my tongs cause he felt the meat needed to be flipped and I snatched him before he could get em and he gave me a death stare. Anyway after like 10-20 min of grilling I finish and he's alil hesitant to try it. He ends up devoring it and still laughs about how I honestly surprised him that day with my grilling.
Awesome ! you are the master! ❤👍💪😊
Man doing this tomorrow. Appreciate this video
Great video and nice tips. That turkey look so good..Im going home tonight and get it prepared..
Hope you enjoy
Straight up professional 🇲🇽💯
Good video great humor
Great simple step by step and clear explanations throughout! 👍🏽 great video! Happy and Blessed Thanksgiving to everyone!!
I'm doing this Turkey rite now as I'm writing this and let me tell you the Turkey is looking good.... Good thing I found this video.
Fantastic video. Learned alot. Love the Maisy Mouse background music
Looks good smoked mesquite triscuits sounds good also.
So good👍😊❤
Exactly what I was looking for! Thanks
Great to hear!👍😊
Loved the super hero metalphor to describe getting the seasonings everywhere! LOL #awesome #thankyou!
You bet!
Just saw this & I'm definitely doing this for our "Friendsgiving" cuz we owe Thanksgiving to my in-laws. Been doing it for the past 4 years now
Sounds great!
First thing you wanna do... make sure your bird is dead. Lol
😂😂
I agree last year purchase one from Kroger in Memphis, Tennessee omg it jumped out the plastic bag on the kitchen it ran through out house I finally cornered it in the bathroom
🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣
I know made that mistake Once..😂
@@evabeasley4730I’m dying!!! 😂
This video is FANTASTIC!!!!!!
thank you 😊👍
Follow this recipe last Thanksgiving 😋 👌 and it was a "HIT"!
Glad you liked it!!
Thanks I’m gonna do that in the morning for Thanksgiving. Have a blessed one . And once again thanks for the tip.
Great information thank you.
Our pleasure!👍😊❤
Nicely done. I was very impressed how clear your steps were and the rationale for the different steps. You also gave some great tips! I will be using your steps for this Thanksgiving. Thank you!
Loved the video!
Glad you enjoyed it!
Absolutely awesome!
Glad you like it!😊👍
Thanks for showing me bro... 2022... What👍
Like the uncle I never had but always wanted
❤️😊
Thanks Brother I appreciate it 👍
Love this! Subscribed!
I will try this tomorrow wish me luck
how did it come out
It came out great but I did it differently....I cleaned it and seasoned the night before ans after I cooked all my meats ans just placed my turkey on the grilled and let it smoked n grilled and it came out delicious
Hey brother. How many pounds was your bird here? Happy Thanksgiving!
Can someone explain the hot coals on cold? Is it so eventually the other heat to go longer?
In the fridge!! 😂 Thanx soo much for your video :) Great instruction
going for it, thanks G!
Can't wait for Thanksgiving
Nice Job great Video 👍🏾👍🏾👍🏾👍🏾
Great help boss thank you👍👍
Okay here we go lets see if I destroy Thanksgiving Dinner 2022 ... lol you explain so well thank you
You got this!
This might sound odd but from people that tried the mustard thing what kind of flavor does that give it?
I use it on whole chicken and you can’t really taste it at all. Mainly just works as a binder to help keep turkey moist and help keep rub on
It tastes like regular BBQ with mustard
Thank you! Looks delicious!
I love this, I am the king of my grill
yes, you are !! 👑
See martha I told you I was the king of this grill!
Wow. Awesome. My oven stopped working and tomorrow is Thanksgiving!!!!
How long do i cook a 20lb bird for? What's a recommended temp on a chargriller/smoker For the turkey? I usually just smoke ribs and brisket never have i done a turkey.
Hello there; My name is Tim Williams and I'd like to know if you happen to have a demonstration on making a fire box that you have for your turkey?.please let me know. I look forward to receiving your response Thank you. Sincerely;
Tim Williams and I like the video.
Charcoal basket 👍💪😉 ruclips.net/video/9K3MNMuKNi0/видео.html
Did this last year came back to do it this year
Awesome!!💪👍😁
The spray bottle link is the same as the seasoning! I want to buy the seasoning
Fixed. Thank you. You are the true Boss!😁💪
Great Video. New Subscriber. LOVE The Grilling Tips‼️‼️
thank you!
I grilled the hell outta Turkey thanks to you l!!!
I don't know about mustard on the turkey, though. I use vinegar, butter and olive oil and other herbs.
Also what would be the measurements of seasoning rub with a 5 pound turkey?
Can you use olive oil instead of mustard? What other alternatives are there?
Thx you for this
Thumbs up times 2!
Yes Sir you did the damn thing .
good stuff!!!!
Glad you liked it!
Thx
How many times did you have to add more charcoal?
Looks good, but I'll stick to a low and slow smoke.
For the chimney starter.. Try using 6 pieces of charcoal saturated in starter fluid.. (I use 99% alcohol hand gel) .. Instead of paper.. Fast...
Where did you get the hickory wood chunk from
How do i keep the turkey drips from putting out the coal? I got a regular BBQ pit
you can use a aluminum tray
This man has never learned the word “IN”
Rude.
I tried wrapping the turkey on aluminum foil and I crushed the box.
😂😂🤣 You knew what he meant....
thank you!!!!!!!!!
I use extra virgin olive oil to keep the rub on.
That's good, I used to use that. Now I use avocado oil for pretty much everything. Sometimes coconut oil for frying fish.
Im grilling a 10 pd turkey hw long?
What char coke are you using
Awesome
glad that you like it!!! 😁😁👍👍
Looks very 😊
Does it have to be mustard?
It does not. You can even skip the mustard. Remember you are the boss of your bird. Good luck 😊❤️👍
IDK if it's because I'm a new cook but I've never seen anything seasoned with mustard
The mustard is more of a bonding agent to keep your seasoning on. You can use olive oil also. But you will not taste the mustard if you use it. Also use mustard when cooking or smoking ribs
U can use mustard to fry Pork chops
Holy cow, just what I was thinking
100%👍👍💯
I fry chicken with mustard 😋😋 it's so Damm good
In the refrigerator definitely better than on the refrigerator. And yeah, make sure it's dead, nothing worse than trying to baste live turkey.
Lol
The whole fam in the dungeon tomorrow
😂🤣
Will it taste like mustard?
No
Amen bro
What happens if you use mayonnaise rather than mustard?
Would I have trouble doing this with a 26lb bird?
don't see why not, we have done 24lb no issue and room left over, we just removed top rack. If it can fit in your grill, you should be ok. good luck.😊👍💪
@@StatUpBox sounds good! Thank you and great video!
What is the 60/40 method?
40 percent of the grill with charcoal and the other 60 percent empty and with a pan with liquid
@@StatUpBox were you using the snake method or minion method?
well we do have a video on the snake method ruclips.net/video/bvYUSMJUszM/видео.html 😊👍😂
👍🏼
And foil goes shiney side down
I just got a regular grill don’t have a thermometer. So my method I will cook it in the oven for a couple hours then Grill it..
Suggestion: Do it the other way around. I do this with pork butt. After it gets good and smokey, I put it in a large dutch oven, covered. The meat just falls away and it tastes like ti was smoked the entire time. Easier to control the temp.
At 300 degrees, you're really grilling the turkey, rather than smoking it. To smoke the turkey, you want your temps about 100 degrees cooler.
That temp is too high for really juicy turkey. 165 is the target, so pull it from the smoker or grill at 155-160. Otherwise, it was a great video.
No, it's not. But to each their own
After you kill the prey, rub it down gently. LMBO
Lol 😂😂
I’m allergic to mustard, dang it!