Butterflying turkey is definitely the way to go on the grill. Brine is a must. Looks great. Wrap that pan in foil for easier clean up. Season under the skin as well. Leave uncovered in fridge for 24 hrs to help dry the skin out and get better texture when cooked.
Used your kit for this year's turkey and was extremely impressed with the flavor! Since your video says to cook at 225 and the brine instructions say 275 I split the difference and cooked at 250. Thanks!
Just placed my order for the kit. I'm not a turkey fan, anytime I've had it it's always dry and just untasty to me. My wife finally found a way for me and my son to enjoy it, by drowning it in gravy and serving it as a pulled turkey slider on Hawaiian buns. I do like it that way but now I'm looking to try and make it a different way. Also a chance to use my smoker. I'm hoping this kit will change my mind on turkey. My wife usually makes the turkey so this will be the first time I've made it. Imma put my camp chef to work this holiday. I love your recipes and they have yet to let me down. I hope it will be the same with turkey now.
If this still doesn’t make you a fan of turkey, try masterbuilts xL electric turkey fryer. Super easy and very safe to use. I inject a creole butter and jalapeño marinade into the turkey 2 days before frying. It takes only a hour or less depending on your turkey size.
Looks delicious! One thanksgiving when I don't have 9mil Turkey's to deep fry for everyone else, I'm going to try this. Been threatening for years, just never make the time. Great video 🤙
Thank you for getting tour products into Academy. I got the brine kit to rey this Thanksgiving. And I cant wait til they start carrying more of your products.
That was a really fast start. No hey it’s Suzie with hey grill hey. I’m in charge of the turkey this year. I’m going to do this minus the glaze. It looks great. You make it look easy. Thank you.
One of the best advantages of spatcocking a turkey is that you can season both sides and yet you only seasoned the top Why go through the process and not season the underside? The other thing is why not put a pan underneath to catch all of the juices the turkey releases during the cooking process. It's simple to put the back bone, neck, wing tips and turkey rub in a pan with some water under neath to capture the drippings for an amazing au ju. I have found putting the turkey in the brine bag breast side down produces the best result for future reference since that wasn't mentioned.
@@stephentaylor3789 Agreed, but it was just a suggestion to capture the wonderful juices to serve with and helps keep the grill cleaner. Why not do it if you can?
Thanks for the reply, I cannot hear so I just look at the videos. Guess it’s only me, have to see things. As a wanna be cook or chief my shelf, I like to show folks anyways. So much appreciated the fast reply with the temp 😊
Thank you BBQ Queen for doing this video. We have thought about adding turkeys to the homestead. This sealed the deal. Cheers from the great state of Arkansas!!
I just threw my turkey on the smoker. Unfortunately, I've only just seen this video... so no brine this year but definitely, for sure next year! Thanks!-giving!
Susie, quick question, I have a masterbuilt 1050. Would I cook that on the bottom rack or the second rack? I have your kit sitting on my kitchen table. Thank you
Norman Rockwell is moaning in his grave. Usually a spatchcock turkey looks a little weird, that looks AMAZING! May have to try a glaze next time I smoke one.
When using the brine bag, I noticed that the brine settles to the bottom and does not completely cover the turkey. Do you rotate, and if so, how often?
Awesome!! You are offering an “all in one” brining, seasoning and glaze package along with the instruction video. I’m ordering! Thank y’all for the instructions to make a great turkey.
Turkey kit ordered for the second year in a row! Question - in your whole turkey video (not spatchcock) you mentioned 15 lbs being an ideal weight; does that also apply here or could you go larger?
You can also remove the ribs, keel bone, and wish bone (the "knick" she did @5:35) . . . save them all for making delicious stock - don't throw them away like she did with the back bone. Removing the keel bone (sternum or breast bone) eliminates the need to "crack" the bird to flatten it down @5:52.
I always prefer to remove the breastbone before cooking when you spatchcock it. Just a little incision on the inside, and you can use your (gloved) fingers to feel inside, separate the tissue from the bone, and just pull it out. This will let you easily cut the bird right down the middle after cooking.
There wasn't enough brine.. it only covered the lower half of the bird so much of the turkey didn't get brined.. I always brine and I always make sure the whole bird is submerged and all air is out.
You’re right! We upped the temp to speed up the cooking process. We film multiple videos at a time and sometimes we need things to finish more quickly.
30 min per pound?? 16 pound Turkey for 8 hours? Whoa…. I spatchcock my turkeys and I buy 15-16 lb birds….. granted, I use a UDS but I smoke at 275-300F max and it’s done in 2 hours maybe 2 hours and 15 min….
The longer it smokes at a low temp, the more smoke flavor it will take on. I'll smoke at 180 for 3 hours before bumping to 300 to hit temp and crisp the skin. Anything over 250 you are now just baking/grilling it. The point is the smoke flavor.
Do y’all smoke on a UDS? It’s direct fire smoking… I cut out the keel bone too. Not sure how much the back bone and keel bone weigh, so it could be 14-14.5???? But it’s absolutely never taken over 2.5hrs
Great video but please use a separate microphone next time instead of the cellphone mic. It would make for a more professional experience. I feel like you normally use a high quality mic.
I hope read this! I have ordered the brine kit twice through Amazon and they have sent only a bag of brine instead of the kit (which I paid for). Too late now to resolve for thanksgiving 😢. They are certainly not helping your reputation 😡
I’m so sorry John! We had a mix up with Amazon this year and have been doing everything we can to fix it with them, but unfortunately some wrong items are still slipping through the cracks. Email us at contact@heygrillhey.com with your Amazon invoice and we’ll do whatever we can to make it right.
Which is a shame. Writing from Australia and we don’t have a culture of doing this either, which is simply silly not to do. The other downside about this is the fact that all the tubs and equipment that go with such techniques are harder to get in this region
Butterflying turkey is definitely the way to go on the grill. Brine is a must. Looks great. Wrap that pan in foil for easier clean up. Season under the skin as well. Leave uncovered in fridge for 24 hrs to help dry the skin out and get better texture when cooked.
Used your kit for this year's turkey and was extremely impressed with the flavor! Since your video says to cook at 225 and the brine instructions say 275 I split the difference and cooked at 250. Thanks!
Have this kit for this years turkey!.can't wait to try!
Wow, that looks good!
Why haven't i thought of glazing my brined smoked turkeys? 🤔
Great job!
Looks great and I'll be trying that out tomorrow. Thanks!
By the way, my 70-year-old friend told me that my smoked turkey was the best he had ever tasted. Take a bow! Thank again.
Beautiful looking bridie right there! Good stuff!
Just placed my order for the kit. I'm not a turkey fan, anytime I've had it it's always dry and just untasty to me. My wife finally found a way for me and my son to enjoy it, by drowning it in gravy and serving it as a pulled turkey slider on Hawaiian buns. I do like it that way but now I'm looking to try and make it a different way. Also a chance to use my smoker. I'm hoping this kit will change my mind on turkey. My wife usually makes the turkey so this will be the first time I've made it. Imma put my camp chef to work this holiday. I love your recipes and they have yet to let me down. I hope it will be the same with turkey now.
If this still doesn’t make you a fan of turkey, try masterbuilts xL electric turkey fryer. Super easy and very safe to use. I inject a creole butter and jalapeño marinade into the turkey 2 days before frying. It takes only a hour or less depending on your turkey size.
I love your stuff! This Turkey looks amazing!
Looks delicious! One thanksgiving when I don't have 9mil Turkey's to deep fry for everyone else, I'm going to try this. Been threatening for years, just never make the time. Great video 🤙
Looks good, not dry! Awesome!!!
Thank you for getting tour products into Academy. I got the brine kit to rey this Thanksgiving. And I cant wait til they start carrying more of your products.
That was a really fast start. No hey it’s Suzie with hey grill hey. I’m in charge of the turkey this year. I’m going to do this minus the glaze. It looks great. You make it look easy. Thank you.
That looks absolutely amazing! Thank you for sharing another great recipe!
Look at all that juice!! AWESOME!
Looks absolutely fantastic!
Perfect timing
What was the temperature of your smoker & what flavor pellets did you use?
225F
I made this last year and it was fantastic--everyone loved it. Can I just order the brine mix? If not, I'll just get the whole kit! 😀
Yes! You can find it in the store at heygrillhey.com!
One of the best advantages of spatcocking a turkey is that you can season both sides and yet you only seasoned the top Why go through the process and not season the underside? The other thing is why not put a pan underneath to catch all of the juices the turkey releases during the cooking process. It's simple to put the back bone, neck, wing tips and turkey rub in a pan with some water under neath to capture the drippings for an amazing au ju. I have found putting the turkey in the brine bag breast side down produces the best result for future reference since that wasn't mentioned.
That is a great point, however this was a video about smoking the bird, not how to make gravy
@@stephentaylor3789 Agreed, but it was just a suggestion to capture the wonderful juices to serve with and helps keep the grill cleaner. Why not do it if you can?
Todd you need to get in on the food tasting !! and yes i will get a kit and give it a shot.
Yes! A no brainer for me. Just ordered my kit today! Thanks!
That's a beautiful bird right there! Nice job 🙂
Thanks for the reply, I cannot hear so I just look at the videos. Guess it’s only me, have to see things. As a wanna be cook or chief my shelf, I like to show folks anyways. So much appreciated the fast reply with the temp 😊
Thank you BBQ Queen for doing this video. We have thought about adding turkeys to the homestead. This sealed the deal.
Cheers from the great state of Arkansas!!
Question...
What flavor pellets are you using for this Turkey.
I just threw my turkey on the smoker. Unfortunately, I've only just seen this video... so no brine this year but definitely, for sure next year! Thanks!-giving!
Nice cook!
Turn your turkey over and season the other side.....
Exactly she didn't even fully season the Turkey lol half that leg is going to taste good the other side will taste bland lol
Brining -IS- seasoning guys.
The brine bag is only half full. You have to submerge the entire bird.
I’ve never used a bag and make my own spice blend.a big pot in a cool place is easy and maybe 2 dollars in spices.
I tried smoking a turkey but I could never keep it lit.
I see you have a Green Mountain Grill, love my 2
Susie, quick question, I have a masterbuilt 1050. Would I cook that on the bottom rack or the second rack? I have your kit sitting on my kitchen table. Thank you
Why the apple juice for the brine? Does it make a noticeable difference instead of just using water?
Norman Rockwell is moaning in his grave. Usually a spatchcock turkey looks a little weird, that looks AMAZING! May have to try a glaze next time I smoke one.
When using the brine bag, I noticed that the brine settles to the bottom and does not completely cover the turkey. Do you rotate, and if so, how often?
Question - Have you used the cranberry glaze on spatchcock chicken? Looks great. 😋
Yes! It's amazing!!
What type of wood pellets do you recommend for smoking a turkey? Cherry or Alder or?
Any pellet will work great! I usually just keep a competition blend on hand and that's it.
HI...just ordered a Brine and season kit, but is it enough brine mix for
a 18.5 lb turkey? Thx!
Yes!
Awesome!! You are offering an “all in one” brining, seasoning and glaze package along with the instruction video.
I’m ordering! Thank y’all for the instructions to make a great turkey.
But what about the top of the bird? How does the brine got to that part? It’s not submerged
Try and place it in the fridge in a way that it's mostly submerged. You can also move/flip the bird around every so often while brining.
Turkey kit ordered for the second year in a row! Question - in your whole turkey video (not spatchcock) you mentioned 15 lbs being an ideal weight; does that also apply here or could you go larger?
You can also remove the ribs, keel bone, and wish bone (the "knick" she did @5:35) . . . save them all for making delicious stock - don't throw them away like she did with the back bone. Removing the keel bone (sternum or breast bone) eliminates the need to "crack" the bird to flatten it down @5:52.
What flavor of pellets did you use?
You’re gorgeous 😮😍🥰 and great video
What a great video
Was that a fresh male turkey ?
I find the "bullfrog" cut to be significantly easier than spatchcocking for the same result.
Fully submerged is better. Can be a pain but worth it.
❤❤❤❤❤
Ok, 1…you can cook…2…Pink is absolutely your color!
I always prefer to remove the breastbone before cooking when you spatchcock it. Just a little incision on the inside, and you can use your (gloved) fingers to feel inside, separate the tissue from the bone, and just pull it out. This will let you easily cut the bird right down the middle after cooking.
I like to do it that way as well.
There wasn't enough brine.. it only covered the lower half of the bird so much of the turkey didn't get brined.. I always brine and I always make sure the whole bird is submerged and all air is out.
juice isnt worth the squeeze, loved that movie
225° the whole cook?
Will you marry me? 😂 I love your videos I’ve learned so much over the years from you! 💪🏼🍻
I have brined my 12lb turkey and am into a 225deg smoke for 6 and am stuck at 143deg in the breast.. With a GMG..
You no season the meat side. 🤔
Its brined lol you don't need to season it technically
It looks like she only did the bottom of the bird.
I use pruners, way better than shears!
Again, no film of the control panel showing the temp of the smoker.
7:18 - I say 225, also for pretty much the entire video, you can see the control panel on the smoker set at 225.
@@Heygrillhey It shows 280-275 when you go to put the glaze on.
You’re right! We upped the temp to speed up the cooking process. We film multiple videos at a time and sometimes we need things to finish more quickly.
My family will only eat turkey if I brine & smoke it.
KHave you ever used this kit on pork butt?
Birds not fully submerged in the brine
????? How you get away with smoking in the kitchen. Thought they aways had to be outside.
I’m outside on my patio.
The brine didn't cover the whole bird. Does that not matter?
Tell me how those leg tendons really taste
That looks like a new pellet smoker.
You must have lost your silicon basting brush...
is that a smokeless smoker? jk.
😂😂😂.. she only brined half the turkey 😂😂😂
30 min per pound??
16 pound Turkey for 8 hours? Whoa….
I spatchcock my turkeys and I buy 15-16 lb birds….. granted, I use a UDS but I smoke at 275-300F max and it’s done in 2 hours maybe 2 hours and 15 min….
Yeah, I don't think your cooking a 16lb bird in 2 hours. Lets be honest here.
The longer it smokes at a low temp, the more smoke flavor it will take on. I'll smoke at 180 for 3 hours before bumping to 300 to hit temp and crisp the skin. Anything over 250 you are now just baking/grilling it. The point is the smoke flavor.
Do y’all smoke on a UDS? It’s direct fire smoking… I cut out the keel bone too. Not sure how much the back bone and keel bone weigh, so it could be 14-14.5???? But it’s absolutely never taken over 2.5hrs
why do I hear a printer in the background?
It's that smoker 😂 we probably won't be using it to film anymore.
Great video but please use a separate microphone next time instead of the cellphone mic. It would make for a more professional experience. I feel like you normally use a high quality mic.
I hope read this! I have ordered the brine kit twice through Amazon and they have sent only a bag of brine instead of the kit (which I paid for). Too late now to resolve for thanksgiving 😢. They are certainly not helping your reputation 😡
I’m so sorry John! We had a mix up with Amazon this year and have been doing everything we can to fix it with them, but unfortunately some wrong items are still slipping through the cracks. Email us at contact@heygrillhey.com with your Amazon invoice and we’ll do whatever we can to make it right.
NICE LOOKING TURKEY!
👍👍👍👍👍👍👍
I'M NOT BEING IGNORANT BUT SUSIE IS SURE LOOKING VERY HOT LATELY!!!!!😍😍😍
Not enough brine. It should cover the whole turkey
No one in the uk or Europe brines chicken or Turkey.
Cool
Which is a shame. Writing from Australia and we don’t have a culture of doing this either, which is simply silly not to do.
The other downside about this is the fact that all the tubs and equipment that go with such techniques are harder to get in this region
@S_R231 I'll have to try some chicken breasts then to start with. I'm always up for trying different things.
🇺🇲👍👍💯💥💪🇺🇲
It looks like you only brined half the bird
She pulled the entire turkey out of the brine.