Smoke Roasted Spatchcock Turkey with Homemade Sausage Stuffing

[@iamkilroiyo]

I've followed this recipe for two years now for both the turkey, stuffing, and stock and it is flawless.

[@liamkelley10]

Imma trust you guys !

[@thomassferes8487]

I’m serious, out of ‘All’ the cooking videos I watch and have watched, you are without a doubt “The Best” !! Your technique, recipes, and suggestions/instructions are so in line of what I like. Thank You again!!!

[@allthingsbbq]

Thanks for watching and taking the time to comment!

[@TheCanuck1962]

For crispy skin use baking powder in your rub. Something I learned from Malcolm Reed and one of his videos

[@aaronkarr9430]

Your experience, technique and how you put it all together in video are some of the best out there. That turkey turned out amazing!

[@dannyoktim9628]

What a great teacher you are, you go over everything in great detail. . .makes me want to hug you . . . .thanks

[@patrickcarroll7185]

I just discovered this channel, this is only my second video. They're awesome, looks like I'm binge watching for the next couple of hours!!

[@allthingsbbq]

We hope you enjoy our other videos as well. Thanks for watching!

[@29madmangaud29]

Dude, > This is the "BEST"> Spatchcock Turkey that I've seen! The most "JUICIEST"!

[@aaronwinn2867]

I did this cook yesterday on my traeger and honestly was probably the BEST turkey I have ever had. The best part is I'm sitting here eating a left over turkey sandwich(cold) and it's amazing omg

[@tbarrata6479]

This is by far my favorite video that you have done. That stuffing was amazing. Lots of prep time but well worth it. Thx for all the tips in this video.

[@yupitsmeadam]

Just...wow. I'm inspired to try this recipe this year for 🦃 day. Thanks!

[@robertbeaulieu9851]

I've been following this recipe for both Turkey and stuffing for a few years and my family and I really love this! It's an absolute hit! Thanks for sharing Chef Tom.

[@omarvillarreal3215]

Just found this channel. Chef Tom is awesome!!

[@chadcall6382]

Dude, you are my favorite person in the world. Love your recipe's.

[@w8n2xhl]

21:37 was amazing. This looks incredible.

[@carlosrocha9140]

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[@briandaniels8856]

as always....Tom, you put out some amazing food. Just ordered myself some Ranchero Seasoning

[@RJ-rn3uv]

Chef Tom. Did your spatchcock turkey for Thanksgiving..AWESOME. Thanks.

[@trentongonzales9792]

I could watch these all day, now all I need is a Yoder!! Great vids man!!!

[@ericousleyjr9119]

Tom that video as usual was EXCELLENT. As a BBQer and comp cook every time you do a video I love how your culinary skills shine. You should teach bbq comp classes if you don't already. I'd fly from Jersey to Kansas for one 😉

[@jdawg1835]

Stuffing looks amazing!

[@westmoorefilms305]

Gave this a try today and the verdict......This is awesome!!! Possibly the best turkey I have ever tasted. Agree the turkey size. Two 12 lb birds are better than one large. This is definitely a keeper. Thanks Chef Tom.

[@SuperZero789]

So excited to make this in a couple weeks!

[@travisway1030]

Chef Tom, amazing video! I watched it at least 50 times leading up to yesterday, turkey day. We buttermilk brined with the holiday concentrate…. A little off recipe but came out amazing!!

[@allthingsbbq]

Love to hear it!! Thanks for watching!

[@TheSweetchicken1]

Made this recipe last night for Friendsgiving, it was amazing. By far the best turkey I have had! Thanks chef Tom and Atbbq for these awesome recipes!

[@BillyBob-cy9eu]

That was insane! You took it to a new level Bro... I’m all over this one next turkey. Thanks man!!!

[@ericbarke5726]

love the stuffing recipe, I add some mushrooms to the mix too, it is my favorite, and the turkey always turns out great too...this will be my 3rd year doing this....love it! thanks! (can never remember how I do the brine on the turkey and always forget to get the marinade ahead of time....hope my concoction of brine works out well!)

[@xavierdeluna1432]

I did this recipe last night and was fantastic! Happy holiday!

[@rickross199]

Another fantastic video Chef Tom!

[@parkwayconcepts8758]

You have the best job ever.

[@Juan.Melendez]

First time cooking a turkey. I have to say ypu video is more detailed and most don't take off the wish bone. Can't wait to try it.

[@fredbalinski5093]

I bought the Ranchero Seasoning and put in on a chicken the I smoked in on the JoeTiserie. What a taste. Thank you.

[@ptcclatlptcclatl1683]

WARNING! Put a bib or cooking apron on before watching this video! Watching chef Tom is addictive. He explains every step so even I can come close to doing it.

[@MrMotovader]

Nice recipe just in time for the holidays looks great chef Tom.... cheers bud

[@robbiewhite323]

Spatchcock clinic on how to prep that turkey. Awesome vid

[@gtsum2]

amazing looking meal! I just ordered the Ranchero seasoning and the brine bath...believe this will be my Thanksgiving Day meal. Thanks!

[@UTLakelizard]

OMG, that looks awesome!!!! I am definitely putting this on the menu.

[@wooleybullybbq]

Great Job as always! Thanks!

[@thekaliko]

absolutely wonderful - THANK YOU!

[@sfmgolf]

Cool video Chef Tom! Getting ready to do some turkey, glad I saw this video!

[@Theeightmilebend]

Oh My Goodness ! What a great video Chef ! I am doing this recipe this Thanksgiving ! Thanks a lot !

[@mironccr345]

That's one way to cook a Turkey, looks real nice. Wifey wont let me do that to this years turkey, but I did purchase 11oz of that Ranchero seasoning. Can't wait to try it on some poultry!

[@abadlawyer]

Has to be the longest video you've ever put out. I love it !! Happy halloween

[@rickdynamic1]

I know how my bird is going to be prepared this Thanksgiving! Great video as always, Chef Tom.

[@allthingsbbq]

Let us know what you think!

[@techynerdygypsy1731]

I thank you guys... My bird was 14lbs... And your method worked perfectly. ...

[@stertrus]

Awesome video as always, you guys rock!!!

[@crisworkizer]

That was a bad ass cook Tom

[@Tracy4506]

This looks amazing, we are going to have to try it. Great video Chef Tom!

[@flyer737sw]

Holy smokes Tom! I think I just found a new recipe to try. Looks very promising as always! Well done sir, and happy holidays

[@ivse9696]

Absolutly fantastic video and recipe - I like what you do so much 👍👍👍

[@CC-wq8yz]

Excellent video!

[@cisco0430]

I know that’s bangin!

[@BiggsHomeCookin]

Great cook on the turkey... love sausage stuffing : )

[@wg123jj9]

love from central Asia

[@dewayneandrews642]

Gr8 video Chef Tom... Hav u ever dun a skinless poultry video using either a chicken r turkey??

[@jamesc5548]

Great stuff tom love your vids man!

[@Darkblue228]

Damn man nice work! Love your videos. Wish I could get you to come cook for my thanksgiving!

[@ButterySteelo]

Doing this one for sure. Thank you, Chef!

[@Begohan1234]

Wow this was an awesome video. Subscribed.

[@bitmasterb]

incredible! Thank you for this!

[@iamkilroiyo]

Great vid, I am going to spatchcock my turkey for the first time--I'm nervous. I picked up some ranchero and even dug out my cast iron pan to make the stuffing. I am going in deep! Thanks for the great ideas Tom, et al.

[@CarlosRamirez-et2yh]

Kilroi let us know how it ended!

[@nhansen7231]

Same here, I am in the middle of drying the bread for tomorrow. I at least have other turkeys to fall back on if it doesn’t turn out right, one grilled, one baked, one deep fried and the new comer the smoked turkey.

[@iamkilroiyo]

Thanksgiving dinner was fantastic cooked this way. I'll never NOT spatchcock again. Once you get in there, it's really not that tough and the stock it makes for the dressing and gravy is wonderful. The ranchero is so good and people kept complimenting the skin and the flavor. Thanks Tom and atbbq!

[@nhansen7231]

Same here the smoked turkey was the best of the four that we had. Its the only one we didn’t have leftovers for

[@nelsonwaters4867]

Did the chicken and the dressing for the first time on Thanksgiving. I know that was a brave move but I was confident I could pull it off. Slight change to the process. Instead of a smoke tube I did 1 hour of heavy smoke on my pellet smoker then went to temperature. Turned out great.

[@StormLaker]

Did our bird in this manner yesterday, used "thebriner' classic brine, John Henry's turkey rub, and I basted the bird with duck fat in a can- worked awesome!

[@chav68]

Fantastic video!!!

[@peachmelba1000]

My question is, how do the two different flavor profiles used in the prep (holiday brine with apple and ranchero seasoned dry rub) work with each other? They seem a bit like they would clash. Looks great visually.

[@josephgarcia3767]

How big is the stock pot? Great video. Thank you. Very well explained. Can’t wait to try this method.

[@1313blahblah]

Great video, looking forward to next weeks already. Wonder what it could be....? Hint maybe??

[@chinmaypophalkar9149]

that's amazing looks juicy and tasty

[@Nick73729]

Awesome video as always. Can you do a spatchcock recipe using the “leaping frog” method? Would love to see it done by a pro. Thanks!

[@funfunstuie]

probably a silly question but what is the name/brand/make of the metal plate/bowl you take the turkey pieces out of the stock at 7:30?

[@hatetoregister34]

excellent stuff as always thanks. is there any reason for not separating the skin from the flesh before the brining?

[@KIRBBQ]

great vid!! TFS!

[@entropicdoom8018]

Outstanding

[@grantvee2285]

That looks amazing. I wish you shipped to Australia.

[@allthingsbbq]

Maybe in the future. Only North America for now.

[@timmartinez135]

Magical!

[@allthingsbbq]

Thanks!

[@dankjay6902]

Love the videos bud! I like to mix my dry rub heavy in butter and then apply under skin, pretty dang good I must say. Try it out sometime.

[@allthingsbbq]

Will do, thanks!

[@mattthomas7043]

dang dude. is it thanksgiving yet... drooling..

[@allthingsbbq]

We're ready, though by the time Thanksgiving arrives we've cooked over 30 birds, so we're a little turkey'd out. :)

[@mattthomas7043]

Think its worth giving this a try for family Thanksgiving at my house? Huge attendance expected, maybe do this as a second bird?

[@allthingsbbq]

Only if you want the second bird to shine! ;) Seriously, even if you use different seasonings you want to spatchcock and roast it fairly hot. So the technique would always be the base for whatever we're doing each year. Thanks!

[@sherizebennett5324]

Love this...I’ve made your pastrami can I do the same with the turkey and smoke it this way?

[@TheSweetchicken1]

Great Video!! Do you think the bird would fit in the smaller Briner Bucket?

[@allthingsbbq]

It would not, it's just too small.

[@wade111371]

I don’t have a brine bucket like in the video but have a sliced pickle 5 gallon bucket do you think that will be ok? It has a slight pickle smell yet. Do you think that will have a adverse effect on the brine bath?

[@kevinthesolarconsultingfis154]

Good morning Chef . . . . thanks for the training, education and most importantly inspiration! We all appreciate you! Question . . . . would I incorporate the same cooking time with a butterflied in comparison to a whole non-butterflied turkey? Considering thighs and breast are at the correct properly cooked temp. Thank again for your inspiration . . . . keep up the awesomeness!

[@roxanna1971]

Beautiful

[@LJ-gn2un]

Holy cow - I just drooled all over my keyboard ...

[@GrillingwithGrove]

Whats the salt content like in that rub? And was that stuffing or dressing ;)?

[@catmip]

Love the cleaver! Which one do you use?

[@entropicdoom8018]

Chef Tom, have you posted a video on smoking full size cured hams (18-20lbs) that have not be spiral sliced? I want to use my YS640 on both a 14lb spatchcock turkey and a 18lb cured ham, any recommendations on for timing so that I can essentially cook them both at the same pit temp while having them finish at the same time. Thanks!

[@dewayneandrews642]

I really enjoy the dffrnt seasonings , rubs ,& marinades that u be using ; but will y'all be making any larger batches of ur seasonings & rubs like 16-23 oz. containers from such brands CATTLEMAN GRILLS , PLOWBOYS , OAKRIDGE etc.etc. ??

[@xgooftroopx9371]

Maybe a few more holiday sides or maybe some appetizers.

[@michaelgilligan8263]

Hi Chef I was just wondering if any of the companies you use for your rubs and sauces do a combo pack of like testers rather than buying them all individually. In case I don't like one but love another? Thanks Michael

[@GrillingwithGrove]

great question

[@TJ-tb3xm]

do you rinse the brine off before sticking in the fridge to dry?

[@rowserm]

Where can you buy the concentrate? Thank you. Looks amazing. Take care.

[@allthingsbbq]

rowserm atbbq.com/sweetwater-spice

[@Semper-Fidelity]

Amazing

[@markglusica217]

So how long did the cook take on the bird? How long should I expect per pund?

[@CheekmarkT]

Hey Tom, I know how everyone normally slices turkey breast, but to slice across the grain, wouldn't you want to remove the whole breast, rotate 90 degrees and then slice? Side note, the toothpick tip to hold the skin in place is genius!

[@PukaHeadMan]

Brother, that turkey looks awesome! Good job!!

[@DannyKPhotography]

DAMN TOM! I'm so hungry now lol. Keep kill'n it brother!

[@Guero96]

Do you have any recipes for Turkey Gravy?

[@josephpaaccio43]

WELL DONE thank you...

[@junkie349]

Would it be possible to have the turkey elevated on a rack, and have a pan of dressing below it to catch all of the juices from the turkey to give it more flavor?

[@grantcrawford823]

Great video. I'll echo the previous message about shipping to Australia, would be good. No dry brine?

[@Quagigitymire]

Am I literally the only person alive who actually prefers their turkey a little dry? Despite my fondness of dry turkey, this looks absolutely delicious.

[@paulpetropoulos3639]

Hello Chef Tom, which flavor pellets do you recommend for this cook? I can’t wait to cook on Thanksgiving! Thank you - Paul