Butter & Herb Smoked Turkey on Pellet Grill
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- Опубликовано: 21 сен 2024
- Smoked Turkey Recipe on Pellet Grill - brined and basted with butter and herbs for the best Smoked Thanksgiving Turkey
#smokedturkey #traegerthanksgiving #howtobbqright
Butter & Herb Smoked Turkey
WHAT MALCOM USED IN THIS RECIPE:
- Malcom's Bird Brine bit.ly/H2Qbird...
- Meat Bags bit.ly/bbqmeat...
- Clear Seasoning Shaker bit.ly/Seasoni...
- Hand Saver Gloves bit.ly/HandSaver
- Black Nitrile Gloves bit.ly/NitrileB...
- Thermoworks DOT bit.ly/Thermowo...
- Red Handle 5" Boning Knife bit.ly/H2QKnife5
- Red Handle 10" Chef's Knife bit.ly/H2QKnife10
It’s time to nail down that Thanksgiving bird and my Butter & Herb Turkey recipe will make you the star of Turkey Day! I started with a 17lb bird and allowed it to thaw in the fridge for 4-5 days.
First I brine the turkey for 48 hours. I use a bottle of my Malcom’s Bird Brine along with cold water…that’s all there is to it. The Turkey goes into a meat bag with enough bird brine mixture to fully submerge the bird. After the brine, I place the turkey on a wire rack over a sheet pan and let it hang out in the refrigerator for a couple hours to really dry.
I fired up my pellet grill at 300 degrees. I smoke turkeys at a little higher temp to help render the fat underneath the skin which helps it almost crisp on the smoker. I stuff the cavity with celery, onion, lemon, garlic cloves, an herb bundle and a stick of butter, then tie the legs together with butcher twine.
I brush the skin with melted butter and season it generously with a mixture of Kosher salt, granulated garlic and dry poultry seasoning.Place the bird on the pellet grill with a "Turkey Blend pellets" but pecan would work great too. After an hour I start basting the turkey with my herb butter - and continue to baste every hour.
I also insert a probe thermometer into the thickest part on the breast with target temp set for 165 degrees. Once the skin gets golden brown you can tent the whole turkey with foil. I reached 165 at about the 4 1/2 hour mark but trust your thermometer don’t go by time alone. Let it rest a few minutes before carving.
Butter Herb Turkey on a Traeger
- 1 bottle Malcom’s Bird Brine
- 2 gallons water
- 1 whole turkey
- 2 stick unsalted butter
- 1/2 cup Kosher salt
- 1/2 cup granulated garlic
- 1 Tablespoon poultry seasoning
- 1 stalk celery cut into 2-3” pieces
- 1 onion quartered
- 1 lemon halved
- 8-10 garlic cloves
- Herb bundle (fresh rosemary, thyme, sage)
Butter Herb Baste
- 2 sticks melted butter
- 1 Tablespoon dried rosemary
- 1 Tablespoon dried parsley
- 1 Tablespoon dried thyme
Directions:
1. Place turkey in a large meat bag inside a brine bucket or large container (stockpot will work). Pour the bird brine into one gallon of water and whisk. Pour the mixture over the turkey and add the additional water to cover the bird. Close the bag to keep the bird submerged and refrigerate for 48 hours.
2. Remove the turkey from the brine and allow it to drain. Use paper towel to absorb moisture from the cavity and skin. Place the turkey on a wire rack over a sheet pan and air dry in the refrigerator for 2 hours.
3. Prepare pellet grill for smoking at 300 degrees.
4. Stuff the cavity with celery, onion, lemon, garlic, fresh herbs and 1 stick of butter. Tie the legs together using butcher twine.
5. Melt one stick of butter and brush over the skin. Combing the Kosher salt, granulated garlic, and poultry seasoning in a shaker. Season the outside of the bird generously with the seasoning mix.
6. Place the bird on the smoker *tip: keep it on the wire cooling rack to make rotating and moving the bird on/off the grill
7. Smoke the turkey for one hour and then start basting it with the butter herb mixture every hour.
8. Insert a probe thermometer at the 2 hour mark to monitor internal temp. Shield with aluminum foil once the skin gets a golden brown color.
9. When the turkey reaches 165 degrees in the breast remove it from the pit and rest for 10-15 minutes before carving.
Connect With Malcom Reed:
howtobbqright.com/
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For Malcom's BBQ Supplies visit - h2qshop.com/
Ah, yes… the annual “however Malcom does it this year is how we do it this year” video! Thanks!
I feel this on a spiritual level 🤣
So right!
LOL Same 🤣🤣
Facts
Yup
If I ever come back as a Turkey I hope I end up in Malcom's cart. I know he'd do me justice.
😂
Lol!!!
😂💀💀💀
😂😂🍺
Your fate is sealed *gong crash*
If 25% of the world cared/ did their job as well as Malcolm here, the world would be a much better place. This guy is awesome
He’s making food lol
Amen brother
You are engaging, informative, and funny. You make smoking such an approachable hobby. Thanks for continuing to put out great videos!
Well said!
Malcom - never smoked a turkey before. Bought your brine and followed your instructions. Best bird I’ve ever tasted. Family was in awe. All credit to you. Thanks man!
I bought his brine. Did you rinse your bird after brining? I don’t want it to be too salty.
@@Vizslaluvr I used it last year and did not rinse it. Wasn't too salty at all.
You had me at "instead of using oil, I melted a couple of sticks of butter". Malcolm always delivers!
Right!! 🤣🤣
Hell yes! Preach!
I can't figure out who would give any of Malcolm's videos thumbs down, except for out jealousy or the fact they can't eat what he's cooking 😁
I was thinking the same thing!
Vegans
They must be turkeys - sorry, I'll show myself out.
Possibly people who are fans of other smoker RUclipsrs, e.g., Meat Church. We've seen others, but frankly, we love Malcom's personality the best. He's just an awesome soul.
This is what I love about moving to America from Australia with my American wife. The joy in this man's voice is something to behold. Guess what dude? I am going to smoke a Turkey! Ha ha! Thanks brother! Subscribed too!
This video is perfectly condensed. Not too much, not too little. Thanks.
I love this man more than words.... Every single thing he cooks is just heaven. I can taste it here all the way over in the UK!
I agree.
I did it! It came out AMAZING. The family could not believe the bird was smoked. Awesome classic roasted flavor, only super juicy. Use that thermometer and go for 165 on the breast.
Malcom is the only man who can eat food on RUclips and make the viewers taste it. Keep it up Sir! I reside in South GA, so I’m not that far! I think I smell your cooking actually 🤔🤣
Ain't that the truth!
Used this on a 22lb bird today and it turned out fantastic. I am excited to see what else the channel has. Thank you sir!
I just want to know if your neighbors just walk out to the backyard, and just think to themselves, "this mother fer." :D
They jump the fence!
Lol, I know mine do. Everytime they smell my smoker they always ask whats for dinner. I always share!
Every time right!
I would be like "hey neighbor, watcha cooking there?...mind if I grab the end piece there?"
I live in a 14 room rooming house on the 1st floor where the main kitchen is located. When I cook, the house starts to move. I share as well. Yesterday was onion, portaBella mushroom, cherry tomato, bell pepper, Gouda cheese omelettes and maple sausage. Wheat toast . One person fed 4 people and I still had enough for my breakfast today. Sharing food is one of the most basic ways to show love and care. Be well!
Shout out to Malcolm, followed your recipe to the letter and just wanted to let you know that was the BEST AND MOISTEST turkey we have ever had and first one we smoked. Thank you for being you and enlightening us with your knowledge and supply of spices, everything else. Thank y’all again Lee
Thank you! I made this today. Turned out great. Beautiful color, crispy skin, juicy meat. Very flavorful. Thank you!
Just do what Malcom says. It’s heaven.
I made this Turkey today and it was amazing. Skin was crispy and the meat was juicy. It was my first time smoking a turkey.
Thank you sir
This turkey would cause a riot in all 195 countries. What a phenomenal looking bird. I'd love to smell/taste this turkey. I'll just have to make my own.
Made it today (T Day!). Utterly AWESOME! My 16yo "I dislike everything" son RAVED. VICTORY!
Happy Thanksgiving!
You are a blessing to all of us fans who have been watching you and purchasing you products over these past years. Most of what I know about bbq is from your friendly approach to teaching your craft. Thank you so very much Malcolm and Rachelle, you are truly good people.
My man! You have made my last 3 years of Thanksgiving the best yet and your recipes are a family favorite. I'm still using your recipe from 7 years ago (with the ziplock bag and cooler. I do it the same way!) but we fill the cavity with stuffing. Comes out great on my Smokey Mountain-18 inch. I'm looking forward to this weeks podcast!
smoked my first turkey last year using this video as a guide. coming from baked turkey never having a smoked turkey, its such a difference. i didnt like skin before. now i have to have some of it. one thing i add though is i inject a mix of butter-onion-garlic powders and cajun seasoning right between the breast meat and bones. keeps is super moist and flavorful as it can sometimes dry up against that hot bone. thanks for the video
Just did this today for Easter for the family and everyone agreed it was the tastiest and juiciest turkey I've ever done! Thanks once again Malcolm for another amazing recipe and video.
i just did my first bird like this,,, and it was a home run today ,,, thanksgiving. it was not dry ,, it melted in your mouth,, thanks for video😋
I love it! He sounds like Bubba talking about shrimp in Forrest Gump lol - @4:56 "turkey sandwiches, turkey pot pie, drumsticks..." Malcom you are awesome! Happy early Thanksgiving and I am definitely following this recipe in two weeks 🙂
That turkey looks like a Norman Rockwell painting. Can't wait to cook my turkey on my new RecTeq 700 pellet grill this year! Thank you Malcom.
try mesquite ... a light sweet smoke, it rocks
@@andrefecteau Thanks for the great suggestion Andre! I may have to try that and I LOVE mesquite.
I've got an RT-700 also and used it for Thanksgiving last year. It was awesome. Only thing was, skin was a little gummy. I took it out of a wet brine the morning of. This year, I will take it out of the brine then dry in fridge for 24 hours. Happy smoking!
@@kmb1 rub your bird w mustard, then bake, you’ll be stunned at the results
@@kmb1 Thanks, that is a great tip on the air drying. I will definitely take that approach and see if I can get a more rotisserie texture.
I made this exact recipe for 16 people this year and there was not one bad for review. Not even constructive criticism when pushed. Even the guy who “didn’t like turkey” enjoyed it. And, if I do say so myself, absolutely the best turkey I’ve ever had, better than oven baked, oven baked in a bag, or deep fried. This man is an absolute expert, trust his recipes. Thanks Malcolm!!!
Smoking Thanksgiving turkey is my favorite activity of the year .
Followed this recipe last year. Best turkey EVER. Fed 22 people and every bit of turkey went with people going for 2nds and 3rds
Hey Malcolm, I just want to thank you for this one. Made it today for a "Friendsgiving" meal, and it turned out magnificent, one of the best we've had. Hope you and yours have a fantastic holiday!
Did you rinse the brine off your bird before cooking or no?
@@zombie10slaya After the brine I just let it dry off in the fridge, but I did use some some paper towels to clear out some liquid in the cavity
2nd Thanksgiving using this cook. It is absolutely amazing. Thank you Malcom and God bless. Happy Thanksgiving 2022, 2023 everyone
Made this last year and by god, it was the best turkey I've ever made. I had to return to the video this year, because the fam requested it again. Malcolm never disappoints.
How big was your Turkey? I have a 20lb Turkey and I’m debating if I should spatchcock? Thanks!
@@mmonte60 I did a 14 last year. Doing a 15 this year. I would vote against the spatchcock because the cavity filling really did a lot for the flavor. But I’m no expert.
Ok thanks!
The best holiday of the year, can’t wait for that thanksgiving turkey!
Amen
Preach!
ruclips.net/video/sqflN9XJhfs/видео.html
Thanks for the recipe! Best Turkey!! Saving this recipe.
“I think I will” the pure joy in his voice I felt that 😂❤️
Using this recipe again this year for a late Thanksgiving family get together. The Traeger Timberline is awesome for a smoked, moist bird.
Looking forward dinner. Thanks for the recipes, very helpful.
great work. We're cookin one up right now in June! bought a few organic turkeys at for $1.50 per lb After Thanksgiving!. thank you
Made this last year as my first time making the thanksgiving turkey. I'm now responsible for making the turkey every year. It was the best turkey I've ever had
Malcolm made Thanksgiving dreams come true!!! This was the best turkey we’ve ever made!!!
This year our family was thankful for this channel!!!
OMGOSH, BEST turkey we ever made! The bird was so moist and flavorful. Definitely a labor of love, but absolutely worth the effort. Thank you!!
I smoked a 11lb turkey following this recipe in my electric smoker today and it was amazing. Probably the best turkey I've ever had. Even impressed the in-laws. Thanks for sharing these videos with us. Happy Thanksgiving
Everything Malcom makes is amazing. Thank you for all your lessons
I just did this recipe on my Masterbuilt 1050 and used apple wood for smoke. Your bird brine is a complete game changer. I brined for 24 hours. Even used your seasonings exactly! I learned that I prefer cooking spray over the butter. The melted butter started to solidify when I rubbed the turkey and didn’t hold my seasoning good enough. I wish I had let the turkey skin dry out a little longer than 1.5 hours in the fridge. Some spots were slightly rubbery. For my first smoked turkey, I am in disbelief that it turned out so good! Thanks for sharing this recipe
Did you rinse after brine or just let dry?
This will be my first Malcom turkey and first smoked turkey don’t want my wife to punch me in face for messing it up 😂
@@lawrencechesshire9410 I did not rinse it. I patted the skin dry so it was not dripping wet. I put it uncovered into the fridge for 1.5 hours. If you could let it sit uncovered overnight, that would be ideal. I was just in a time crunch. My skin on the breast was a little rubbery in spots due to not letting it dry out enough.
@@huckinator awesome thanks brother really appreciate it 🍺🍺
The man,
the legend,
Malcolm Reed.
Let’s give him a hand everybody 👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻❤️🇺🇸
Two years in a row now that the family said great Turkey. Thank you sir for spreading knowledge!
Look no further when scrolling through how to smoke a turkey and come across a guy with a mean southern accent. Thank you sir!
اشكرك لك على الفيديو الرائع من البداية حتي النهايه بتمنى لك يوم سعيد
My family loved the turkey when I followed this video and can't wait to do it again. A smoked leather boot would taste delicious soaked in that much butter.
My goodness man you can cook!! Love watching these and just tried your chicken thigh recipe and wow!
Malcolm, I started smoking meat about 18 mo ths ago and I have learned soooo much from your videos. Thank you for all you do.
Came out fantastic! First smoked turkey I've done, and everyone raved about it. Only thing that worried me was that I started cooking it early in order to eat before football started, and our guests came late. Had to let the turkey rest for about an hour and 15 minutes. I put it in an aluminum pan and covered with foil... and hour and 15 minutes later it was still very hot inside and it was the juiciest bird I've ever eaten! GREAT JOB!!!
I learn so much from you Malcom! Thank you.
I just followed Malcolm’s recipe and process for two turkeys in my Traeger and WOW, they’re so full of flavor and still very juicy. This man knows what he’s doing and is a God send for us. Thank you Malcolm and HAPPY THANKSGIVING!!!
Did you rinse the brine off your turkey or no?
@@zombie10slaya yes I did. I also let it air dry in the fridge over night.
Doing this for Thanksgiving. Looks amazing and can never go wrong with your recipes! Thank Malcom. My mouth is watering.
Game time tomorrow let's gooooooooooooooo
Say it every year...don't know why I don't pick myself up a turkey in JUly. Once a year ain't enough! Thanks for the tips and tricks, Cheers.
Thank you for this recipe. I used it this year for Thanksgiving and it was a hit. Everyone loved it. I did it for my family and my wife's as well. Thank you. Keep those videos coming. I'm always watching these videos for help.
We are a crispy skin loving people. I think this will make my parents very happy!
I cooked a turkey today following your recipe and directions and it turned out perfect! Thanks so much for the how-to videos, Malcolm - they are greatly appreciated! The skin on my turkey was crisp and the meat was juicy and very tasty. I will definitely be using this recipe again!
Did you rinse off your brine or just put seasoning right on like he suggests ? Not sure what to do.
First time ever smokin a turkey and followed this recipe to a T. Let’s just say I had friends say that was the best turkey they ever had. Also the wife told me “this is the way” from now on. Malcolm did not steer me wrong!!
Dude....your a genius...a national treasure even....whole stick of butter, my mamaw would be proud god rest her soul.
Thanks for the vids Malcom - You've been one of my solid go-to guys and you've made BBQ a lot of fun for me.
Merry Christmas to you and your family.
My mouth is watering watching this video.
Thanks Malcolm that’s a great recipe I smoked one last year with apple and everyone enjoyed it.
Winner, winner Turkey Dinner. Wow, that bird looks wonderful !!
fantastic as usual...I always get some good laughs with the facial expressions and the one liners...thanks for doing what you do!
Great job as usual! Perfect color too. Wondered why you had the rack upside down but when you spun it around it made so much sense. Will do it that way myself now. Thank you!!
Several years ago we purchased our first kamado style smoker and proceeded to smoke our Thanksgiving turkey. We never looked back! When your Mom says that it's the best turkey she's ever had and insists on our smoked turkey for Thanksgiving then that's all you need to know. While we don't brine our turkey, my wife uses her secret injection recipe and pumps it full of goodness before we season and cook the bird. Moist, juicy, and delicious every time. The deep injection of spices adds a real burst of flavor to the deeper cuts of breast meat. Love your vids. Keep up the good work!
Thank you Malcom! I have a 14.5 pound brining right now!
Malcom is an American treasure, keep on bringing that heat boy
Perfect timing with this one. I just committed to hosting Thanksgiving with a big ol smoked turkey on the pellet grill.
I watch this video every year! (If it were Christmas think Christmas Story) It's thanksgiving Will start the smoker tomorrow 10 ish.. This is my favorate basting process!
Malcolm is the SAINT of barbecue! This is a righteous turkey-bird!
Someone please make a video montage of malcom taking the first bite across all his videos. Dudes a legend
Northern Adirondacks BBQ we do turkey more than once a year for sure...
Some people even do it for, Thanks giving, Easter & Christmas! I've even ask for one as my birthday dinner. But smoked Malcolm style is the way to go!!!!!
Brine makes a WORLD of a difference
7:18 and this gentlemen is how Malcom held his first born for the first time.
Can't wait to try this 🍗
Butter... butter, and more butter now that's my kind of cooking! Now let's get cooking!
I love it when he’s tasting at the end. You KNOW it’s good 💯
Malcom, always a pleasure watching your videos and being straight to the point. I started watching your videos a few years ago, now I have been smoking all different meats thanks to your guidance and being very informative. I am also a fellow Mississippian, I live in Bovina,MS about 5 miles from Vicksburg. I have been using your Killer Hogs rub for pork butts and they always come out with a great mahogany color and the taste is fine. I appreciate everything you do man and keep doing what your doing.
Man this was right on time… I just brought a 16 pound 🦃 turkey thanks.
Smoking our first turkey for the office potluck and of course, you came through with clear instructions! Thanks for all of the videos. That bird looks delicious!
Had to thank you for this amazing recipe. We followed your recipe EXACTLY and had the BEST Thanksgiving turkey that we EVER tasted. There were barely any leftovers. Everyone loved how moist and flavorful the turkey meat was. And even people who didn't ordinarily like the dark meat thought it tasted like pulled pork and were negotiating to get pieces. We LOVE subscribing to your channel, but this is the first time we actually cooked on a smoker vs. just watching and drooling. THANK YOU for making the experience so amazing! You're right. We realize we want to make turkey a lot more times during the year now.
BTW, this cook was only the second time we used our Traeger grill, and we bought it specifically for this purpose. One IMPORTANT note to new Traeger owners, while the WiFi is cool, you MUST determine the actual difference between their probe temps (smoker AND probe) and actual temps (an oven thermometer hanging in, and either a quality probe like Malcom recommends or even a basic digital probe). Traeger's smoker temp was off by 25 degrees (which may have been due to outside temps of 45F). And the metal probe was off by 10 degrees. So we adjusted Malcom's advised temps by 25 degrees higher on the smoker and 10 degrees higher on the meat. And it came out PERFECT. (We were unaware of these differences on our first attempt with ribs, and it did not cook well. THIS WAS WHY.) We did a smoker temp test the day before, to discover the variance of 25 degrees, and then the day of, that 3rd hour, comparing the digital meat probe to the Traeger reading. That allowed us to still use the Traeger app for monitoring, but also set the temps correct and realize we were looking for a meat temp of +10F.
Second year in a row, by extended family popular DEMAND. Just as perfect as the year before. Same results! Thanks again. This is now our traditional turkey. (We'll do variations for ourselves during the year.)
Malcolm, thank you. Another successful cook, and a happy family enjoying smoked turkey for the first time.
Good looking smoked turkey, will try this coming Thanksgiving.
The Mississippi Grind he uses with poultry a lot works well with his brine on turleys also. I used it last year and was awesome
What a guy; he needs to be President.... talking about bringing people together....
Your yummy bbq advices went to middle Europe..
Thank you!
I've tried your recipes and knocked it out of the park every time, keep being the Man!
Man, I know we are a ways from Thanksgiving yet ( well closer for us here in Canada!), but I definitely have to give this a try! Looks awesome! Thanks, Malcom!
Followed your tips to a t!
But my bird was 22lbs, 3 hours turned out Amazing!!! Everyone loved it!!! I'll Never cook a Turkey again in an Oven.
Awesome video! My first turkey smoke and you couldn’t have made it easier! Turkey turned out awesome!
1:38 I love this part
Just have to say thank you. This was a winner for us this thanksgiving and everyone asked I do it for Christmas too. Thanks Malcolm
Smoke turkeys every year, but you always kick it up a notch. Can’t wait to try this recipe.
Malcolm, THANK YOU. Did you recipe for our turkey yesterday and it was amazing, sir. Appreciate this video very much. My folks were blown away by how good it was. Hope you and your family had a wonderful Thanksgiving. Thanks again, man.
Hi Malcom, huge fan awesome as always. Only question I have on this recipe is the 48hr brine time. This seems like a lot, and all brining recipes I've used over the years never go beyond 24hrs. Your Brine bottle mentions brining for 24hrs for birds over 12lbs. Thanks for any feedback or comments on this. I don't want to over salt the bird. The recipe also calls for 1/2 cup! of kosher on the bird after the brine prior to smoking.
Skin “gettin kinda taught”. Poetry. Sheer poetry.
Just wanted to say I made this for Thanksgiving and it turned out amazing! Thanks again for the recipe.
I’ve always rested my turkeys half the cooking time (in this case 2 hours). It helps retain all the juices in the meat
Covered I presume? & if so, with what (Foil, towel?) / in a cooler?
@@loseerich493 just resting on the counter not covered