Smoked Turkey - How To Smoke A Whole Turkey On A Pellet Smoker
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- Опубликовано: 22 июл 2024
- Thank you for watching my smoked turkey video. On this video, I show you how to smoke a turkey on pellet smoker. This smoked turkey is by far my favorite recipe for smoking turkey on a pellet smoker. The brine I used from Sweetwater Spice company really gives this smoked turkey a nice flavor and the Ranchero rub from Cattleman's Grill takes the flavor of this turkey to a whole new level. Get away from the same bland flavor you get from an oven roasted turkey and kick up your Thanksgiving turkey with this amazing recipe.
Thanks for watching.
Smokin' Joe
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Хобби
Thank you for watching my smoked turkey video. If you enjoyed this video, please check out these delicious Honey Pecan Smoked Ribs I made. ruclips.net/video/8r0QppZCU34/видео.html
Thanks Joe! Appreciate all your videos !
Can’t wait to try it Joe. Look very delicious. Thanks for sharing as alway great video….
This looks delicious! I'm trying this for sure on Thanksgiving. I just ordered the flavor kit from your link, I like that they offer free shipping on it! Thanks again Joe!
Hey Joe! Of course I am going to try this recipe on my Yoder YS640s. Again, thanks for your help with my last brisket! It came out great! Tonight some chicken quarters go on the gas grill followed by a pork butt the Yoder for an overnight cook. Wow! I am really hungry now!!!
Awesome cook like always the turkey looks juicy and has a beautiful color thank you sir🤩🤩🤩👍💥💥💥🪗🪗🪗👌
As always - great vid and tips - Thanks!!
Fantastic looking bird Brother Joe!! Ya knocked it out!! Thanks for sharing, have yourself a great one, you all stay safe!👍👊🍻🤘
I definitely will try your way for this Thanksgiving. Thanks bro.
Good looking thunder chicken Joe. The color after being brined was awesome. Nice cook !
Hey Joe I just discovered your RUclips channel earlier on today and believe it or not I’ve already watched 20 videos on the same day everything looks so good thanks for making the videos I’ll be watching more tomorrowYou definitely know what you’re doing peace
Such a great looking turkey. Totally awesome! Nice skin and great looking meat. Cheers, Joe! ✌️
So many lovely looking birds these days. And this is one. I do like to start at lower temp for the 1st couple hours, to build smoke, and then crank the cooker to 375/400 the last hour or so. And it's produced some nice crisp for the skin. But I do like the color here.
Just dropping in to watch again... It worked for me in the past so why mess with perfection? Happy Thanksgiving!
Nice looking bird there Joe. I have done a few birds on the pellet grill and have not got a good smoke flavor. The best smoked turkey we have done was from the electric smoker. With hickory it tasted like ham. The next time doing a turkey on the pellet grill it will be done at 425 F. Cheers!
Good video,definitely smoking a turkey this year!
Good morning Joe. Sorry it took so long to message you. It was nice to meet you the other day when you came down. Glad you put this up. I was going to ask you if you had anything on smoked turkey.👍
I love this. I feel the love from this cook. ❤️❤️
Thank you Jessica. 👍
(Tim)hey joe the 7' Dalstrong Gladiator filet knife JUST came back in stock(finally) ordered one from your link
Thanks for sharing this 💯💪🏾
Sweet turkey! Good video again Joe!
Thanks Mike!🤘
Used this 425 degree temp approach for Thanksgiving for 2 turkeys. It was the very first time I'd done turkeys on my Traeger (always used an oven before). With a lot of family coming and the fact that it would ruin 2 birds if it went wrong, I was terrified it would be too hot ... but loved the look of your birds. THEY CAME OUT PERFECT. I HIGHLY RECOMMEND. I used a different brine and rub, but it still was AMAZING. The turkey was juicy and the skin was just right... (perfectly brown, not rubbery and not dry)
Thank you for a great video!
Awesome John! Good to get this kind of feedback. 👍
I gotta try this for thanksgiving
Looks GREAT Joe!! I am going to have to try that brine! And look at you... Almost 100k subs!!! I will be cracking open a cold one for you when you do!!! Keep up the great work!
Nice job Joe and let me be the first to say. Happy T-Day to you and the Fam....
Beautiful looking big bird. I can imagine how flavorful it is.
Some good info brother I'll be trying it out.
Chuco Town smoking 😋🦃🍗
Keep it rolling Joe!!! Do some empanadas, some homemade stuffing, and gravy!!!
Brother Joe! That Turkey turned out perfect! Awesome color 👍🏼👍🏼
Thanks brother Ric! It was a tasty bird!🤘
Awesome bird Joe!
Heck of a combo...perfect for some smoked turkey sandwiches with homemade cranberry sauce.
How does the smoke flavor for Yoder compare with a pit boss pro? Turkey looks amazing!
Hey bro what's up absolutely fantastic video I have a question though you ever thought about getting a smoker that it's upright because I personally have found that if you have an upright smoker you get even smoking from it by hanging it up
Awesome looking turkey
Thank you for watching.👍
I'll have to try it this way, hopefully my son doesn't throw a fit lol. I was telling you last night that I always stuff my turkey. The only time I haven't is when I've deepfried a couple a few years ago. When I stuff it I use stuffing with celery, onions, garlic, and cilantro and seasoned butter. I'm famous for my stuffing with the family lol. ✌🏼
You can always bake the stuffing separately (it becomes “dressing” that way).
Yum! Gotta crank up the heat for the crisp, got it👍
You got it Bobbi!🤘
a nice even color, what your looking for when smoking a turkey, not seeing a lot of juice joe lol nice job. looks great
Thanks Joe! What you think Cattlemans Ranchero rub or Sucklebusters Clucker dust for a Turkey
That looks killer good
Thanks Ted!👍
Hey Joe what brine bucket is that you have
Would you say the 2.5ish hours on that size bird is normal, or accelerated? I know its the old “its done when its done”
great video! unfortunately turkeys dont grow where i live(greenland) all we have is snow i can't smoke snow
I wanna do 2 10lb birds different flavors.. spatchcock style...would I still run the temp at 400? Or lower so the bird nearest the pot doesn't burn?
How crispy was the skin?
Nice Looking Bird Joe. What would be differance between injected bird and brined bird.
👍🏻#472 Mmmm that Turkey would make my tummy happy👌🏻😋😁coming over for Thanksgiving Joe🤭😘
Yes ma'am! Come on over. 🤘😁
@@SmokinJoesPitBBQ Wooty!😁Have an amazing night Joe!🤗
Well I’m gonna try this.
I tried a chicken 2 years ago (first smoker cook) at 225 or 50 and it came out horrible lol. So for birds best to go and stay high (heat)?
why no spatchcock? I know it's a look thing, or is it a non issue when smoking? I smoke birds myself - never a turkey tho and I use a Kamado big joe :)
nice video. Looks like the butter made the skin rubbery.
Man that looks good. What if the turkey is pre brined
Joe that bird looks great!! Just my opinion, but I think she deserves a fancier name than "camera person". I was thinking something like videographer!! 😊😊
😁 You're right! I'm going to make it up to my daughter. Thanks for watching buddy 👍🏼
Ima smoke some turkey breast for work over night, how should I take them in a Cambro or a cooler? Or what do you think so they can stay warm by the time we eat
Looks do delicious. Maybe I'll get a smaller turkey breast and try it and see if the family likes it before Thanksgiving.
The extra skin at the back is called the popes nose.
Some lemons ('cause of your brine, otherwise oranges) and onion in the cavity helps with flavour.
Yeah buddy! Thanks for watching Dingo!👍
Which Dalstrong filet knife did you use the the last brisket confet? I like the look and the thinner blade and of course how sharp it is
That was the gladiator series flexible fillet knife
Joe, so if I want to start low and slow on my pellet cooker, then finish hot..do I pull the bird off the cooker while it ramps up to 425 then put it back on or leave it on while it heats up. Thanks man. Awesome cook as usual.
You can leave the turkey in the smoker while it heats up. I would crank the temperature up once your turkey hits around 140°. 👍
How about a 24 lb turkey in a traeger pellet smoker
Joe, did you remove the deflector plate with the temp that high? Was hard to tell in the video. Thanks, love your videos!!!
No sir, my deflector place always stays on. Thanks for watching 👍🏼
@@SmokinJoesPitBBQ Gonna try it. I heard it could warp the deflector plate. I guess if you did it all the time at those temps it might. Thanks for the quick reply. Keep up the great videos. Really getting into the sausage making as well!
Nice! Let me know if I can help. 👍
Hey Joe. Any reason why you didn't give the bird some low smoke to start? It still looks fantastic.
Hey Daniel, that's an option. In fact, I'm cooking another turkey next week totally different than this cook. 👍
Hey Joe, what kind of tray are you prepping that turkey on? It looks huge, and I need one!
Hello Jon, it's a large sheet that's twice the size of a normal pan. I found it at restaurant depo and shamrock foods sells it too. 👍
@@SmokinJoesPitBBQ Awesome! Thanks for the info. Happy Halloween 🎃
Thanks for talking about temp and texture issues with poultry - I'm kinda new to smokers/pellet smokers and I've had a lot of trouble with chicken and turkey. If I try to smoke chicken at low temps the skin turns out like hard plastic. A whole turkey doesn't turn out the same way but I think that's because I'm basting it every hour or so and I don't get that crispy texture. If I baste chicken the skin turns out rubbery.
At 375 or above, poultry comes out great but I don't consider that smoking at those temps. Am I wrong in saying that you can't really smoke skin-on poultry?
Like he says at the end, you need to crank it up at the end. Look at it the same way you'd look at the post-wrap cook of a brisket. Once you have the smoke flavor, BTU=BTU=BTU.
My first smoke was a whole chicken. I did it at 225. I forgot how long it took. It absolutely looked horrible and didn’t have much flavor so it ended up a lost. I do good with beef and pork.
Maybe the key is higher temp with birds?
Hopefully there will be turkeys to buy.
There should be but I would grab one if you have room in your freezer.👍
Hey Joe! do you think it would be ok to stuff the bird with dressing?
Hello Lafuer, yes you can. The only issue with stuffing a turkey is that the stuffing starts to absorb many of the turkey juices, therefore, you'll need to ensure the stuffing gets to a minimum temperature of 165° as well. 👍
I will said it he drop the 🎤 on this video gd looking bird
Would it not be a good idea to rub the turkey with unsalted butter before throwing down the rub?
No sir, the brine already had plenty of salt and so did the rub. 👍
That looks so darn good! I have a few questions:
1. I have a pellet grill at my house, not a smoker. Do they function the same for this?
2. What changes would you make for a bird that is over 20 pounds?
Thanks in advance!
Hello Robert. I would need to know what brand of pellet grill you have. Most pellet smokers/grills operate the same.
@@SmokinJoesPitBBQ Thanks for getting back to me! We have a Weber Smokefire.
@@robertbusek30 OK, so you have a pellet smoker. Many people call it a grill wich is the same thing as a pellet smoker. Since your turkey will be much larger, I would recommend you start at 275° for 2 hours and slowly crank up the temp by 25° every 15 minutes until the breast meat reads 165°. The temp at the thighs will be much higher but that's okay. 👌
@@SmokinJoesPitBBQ Thanks so much! One more question: what kind of pellets did you use?
I use Jealous Devil Pellets but cherry works perfectly on turkey.
Well, darn, my smoker only goes to 275. Any suggestions?
You can definitely smoke a turkey at that temp, it will just take a little bit longer. 👍
Where are you located? #BarFlyFishing
👍
👌🏻👍🏻
Hey Joe, I’ve seen other vids, including yours, where you cut the breast out and then slice against the grain…… which way is the better eating experience?
Cutting the breast off then slicing like he did because then each person gets some of the skin off the breast if they want
The entire turkey was super moist and tender, one of the many reasons why brining a turkey is a must. 👍
Joe. I would love some rub/brine recipes that are homemade rather than bought. Sometimes I see a recipe I want to try, but I don’t have two weeks for shipping. So I don’t try it. 🤷🏼♂️
One of my favorite turkey brines is homemade.
2 gallons water
3/4 cup kosher salt
3/4 cup brown sugar
1/2 cup herbs de provence
@@SmokinJoesPitBBQ and that’s for a 14-15 lb bird. Right? And cups, I assume.
Correct, that's in cups. This would be good for a 14 to 20 pound turkey. Leave in I the brine 1 full day and remember to rinse it well. 👍
That looks amazing!!! The only downside I see to this method is, no gravy.
There will be plenty of gravy flowing on turkey day. 🤘
@@SmokinJoesPitBBQ I must have missed that part. Other than that, great video, keep them coming.
Real talk bro 💯 Tru.
🔥🔥🔥🔥🔥🔥🔥🔥
🦾🦾🦾🦾🦾🦾🦾🦾🦾🎯.
Big Bro you be throwing on 👉.
Thank you much Jason. 👍
Hey Joe I smoked my first turkey today and as you say in your videos the breast were cooking faster then legs and thighs. I had already tented it to keep from getting any darker to slow down the breast from cooking and let the thighs catch up I wet a small towel folded it and placed it on top of the breast area the breast only went up 2 degrees where as my thighs came up 9 degrees
Have you ever tried this before? Or did this blind squirrel find a nut and stumble onto a good idea
Nice! You might be onto something 🤔 👍
JOE I THINK YOUR BIRD WANTS TO FLY BACK TO MY HOUSE GOOD EATS MY BROTHER
Spray that pan with non-stick before you throw the turkey on.
Sure doesn't seem he had any issues
I would think there was enough fat in the skin to prevent sticking.
If I used a plastic bag to brine a 17lb turkey could I get away with 1 gallon of brine and 1 bottle of brine?
Absolutely Bert. That would almost work better that the bucket style. Try to take most of the air out of the bag. 👍
Even me? 😁
Yes, you too buddy. 🤘
YAYA it was breast side up it's okay it is a brine it was under the brine.
425 deg wow!!!! That is not smoking. That it cooking.
Yeah buddy. Still lots of smoke being generated 👍
Thanksgiving was last month man...
Funny guy. Here in the 🇺🇸 it's next month. 👍
@@SmokinJoesPitBBQ In Canada, Thanksgiving is on the second Monday of October. In America, it's on the last Thursday of November. Cheers!
The neighborly temple hopefully desert because turnover whitely face besides a phobic multimedia. freezing, skillful turnip