Smoked Holiday Turkey

[@footballfav01]

AMAZING! The evil look my wife gave me when I slathered the Mayo on the bird was priceless. Best turkey I've ever eaten, period. Thank you for another great holiday recipe!

[@supermariodrums]

Just ordered everything I needed. Thanks chef, can’t wait to flex on the family this year with my turkey.

[@jarredsdad]

I saw this video when it premiered. Having fried my Thanksgiving turkey for years and now owning a YS640, I was intrigued. I had my daughters family over the first weekend of November. My son in law and I followed this recipe and made a 7# chicken. The decision was easy, smoked turkey for Thanksgiving. Yesterday we did a 15# turkey on the YS640. Used 1/2 the kosher salt in the brine and skipped the smoked salt. Best Thanksgiving meal I’ve ever made!!! Make this people, you won’t be disappointed!

[@canceldisney4411]

Still my favorite recipe/method even with all of the new ones Tom has done over the last 4 years.

[@MattJohnson97]

This was a huge hit this thanksgiving, I am not sure what everyone liked more, the turkey or the veggies.

[@jamesgundy359]

This was a fantastic touch to this years turkey.... The Ranchero is very nice...

[@HerePiggyPiggy]

Last night at 9pm approx.....kids were asleep.....I was in a controlled environment allowing me to focus ...no distractions........ Phase 1 - Turkey was spatchcocked, SUCCESS TODAY Phase 2 - brining fro approx 24 hours (14.75/lb bird) Thank you so much!!!!!

[@easymoney8527]

My entire life I hated thanksgiving because the turkey always sucked. That changed last year when I copied this recipe. I blew everyone away with how great the turkey was. I was immediately made the Turkey chef in the family for all future thanksgivings. Tomorrow will be my second time using this recipe and I can’t wait

[@markhamett2414]

Dude i wish i could peel veggies like you. Not the only thing that shows you’re a pro, but it is small detail that proves it.

[@Poomastafatz]

I have had this saved for a year and I’m finally trying that Mayo slather this year! (And the bed of veggies!) can’t wait!

[@tomschlichting7987]

just smoked a turkey injected with ranchero rub and apple juice, turkey rubbed with ranchero and smoked with mesquite and apple pellets, came out perfect and juicy.

[@flemdisch8690]

I love that you guys do seasonal recipes. And the shout out to Dukes Mayo was appreciated! I never buy any other brand!!

[@stevee8884]

Tried Dukes, too smooth & bland, Best Foods/ Hellmans rules!!

[@TMac0925]

I never get excited about any poultry other than chicken wings but you sir...culinary wizard. Thank you so much for such great, informative, well-produced videos.

[@mattc7311]

Another chef Tom win! I used the recipe from last year and the turkey was devoured! Such an artist Chef!

[@anonamemiss]

Thanks Tom, as always, very informative - turkeys are always intimidating, but you break this down to make it manageable

[@ivse9696]

Everytime I have learned something new by watching these videos and of course a wonderful recipe 👍👍👍

[@Jeff22585]

Also...you make things so easy, thanks for all the detail and description!

[@gc0076]

I always learn from Chef Tom on these videos. The extra trimming is something that I will have to do on my next bird. Awesome video!

[@thomassosebee9406]

Big Thanks Chef Tom! I made this for Thanksgiving this year and it turned out great. I used the classic kit and it was awesome.

[@lorimarion1982]

❤️ Truly, my favorite KZbin Channel! Thank you Chef Tom and The Sauce Team. So ready for the holidays

[@allthingsbbq]

Thanks for watching!

[@paulruth83]

Thank you, thank you, thank you, this is the one I have been waiting for. I will be doing this BEFORE THANKSGIVING for a test run but MAN this is the best that I have seen yet. Awesome video. 👍👍

[@rneustel388]

And disappointed children everywhere have no wishbone to break!! My cousin and I had to break the wishbone whenever we had turkey. This turkey looks out of this world, and I loved watching Chef Tom’s enjoyment of that first bite!

[@Takusanmizu77]

I’ll be making this. Just bought my holiday pack. Thx gents

[@artnapjr]

Chef Tom does it again! This looks awesome

[@easternadventures9978]

I'm doing this in a few days; getting excited!

[@copyright9767]

Awesome videos chef Tom!!! Definitely making the entire family love dinner time. Can we see a entire holiday meal video? Cooking the main dish and all the sides on 1 grill that would be awesome.

[@williephillips925]

Killer video chef thank you for sharing your projects with me.

[@behradtb990]

That laugh at the end just says it all. Love your videos,keep up the good work ❤️

[@mattmiller984]

Chef Tom! I'm going to cook this for "Friendsgiving" this Saturday on the YS640. Can't wait to behold the end result.

[@bronxhitter4081]

Looks like I have my recipe for Thanksgiving!!! Thanks

[@jeremeatz75]

Got 2 in the brine now. Smoking them tomorrow! 🍻

[@Chris-wp3ew]

Great video... I'll be following along this Thanksgiving.... Thank You

[@RiverCityBBQ]

Great turkey there Tom! And you are absolutely right.... The absolutely best mayo... DUKE'S!!!

[@christiangrandon6569]

I'm going to follow a combination of this and the last years, I'm gonna follow this recipe exactly, except I will do the butter injection from last year as opposed to the Mayo rub. Should be awesome.

[@davidfournier3355]

Great minds think alike! I was thinking the same:>)

[@exilemediaprod]

Best show man thank you

[@DakotaGridley]

Your awesome! keep up the work!

[@relewis3]

Just purchased the necessities to make this happen! I’m hungry now.

[@redtruck32]

awesome channel tom

[@dustinbentz5284]

That looks fantastic! Will definitely be trying this! 👍

[@dr.chrisfragiskatos8341]

Pretty darn cool Chef, thank you!

[@tomschlichting7987]

Watch all your video's and order alot of stuff from your website, best products on market, love the rubs.

[@painkiller3432]

Greeting from Germany 😉... The food looks really great 🤤👌🏻

[@allthingsbbq]

Thanks for watching!

[@Quartiano]

Hearing the blade cutting through sage is some ASMR for sure. Turkey came out great too!

[@jpointman]

This looks amazing! This is definitely on the Christmas menu. Thanks Tom!!!

[@gtown9561]

Great Video 👍🏻greetings from Germany

[@JamesBlake3]

I've been doing the root vegetable base for years. Glad to see you utilizing and appreciating the flavors it can bring. As usual, great recipe!

[@HigginsArms]

if we made this and then saved it for later, what is the best way to re-heat Turkey with aim to retain moisuture, etc.

[@discostu007007]

sous vide

[@boogaloobaloo]

HigginsArms break it down, wrap in foil and put it on the middle rack and bake at ~450 for 15-20. To re crisp the skin if needed put it under the broiler for no more than two minutes

[@davidholdman8015]

Awesome 😎

[@bigstevessmokemchokembbq8746]

Turkey looked dam good,but more work than I wanna do...thx for another gr8 video.

[@SmokinJoesPitBBQ]

Nice job Tom! I should've purchased some ranchero when I was there. #eatyourveggies 🤘

[@530eman]

Great vid thank you sir

[@luisgaray6585]

I love your videos! I have a question, i will be following this recipe along with your sausage stuffing. You smoked at 275 here but in another video you smoke it at 375, which one would you consider ideal? I'm going to use the pan drippings for a turkey gravy, i'll also be cooking it on a bed of vegetables like on this video

[@allthingsbbq]

It's all about personal preference. Each technique has its advantages, which is why we like to share different techniques. A turkey cooked at a lower temp for a longer period of time will have a smokier flavor profile. A turkey cooked at hotter temps will brown better and have a crispier rendered skin on the surface. If you're looking for the best of both worlds, try doing both. Start low and slow, then crank up the temp to finish. Thanks! -Tom

[@Jeff22585]

@ChefTom (@atbbq) - if I we’re to cook a standing roast and a turkey at the same time do you suggest running at 265/270 to split the diff on temp?

[@RandomOldGuy40]

You should try a dry brine on the spatchcocked bird, and leave it in the fridge or walk in for a day or 2 and you should get crispier skin on the turkey as well.

[@michaelbaumgardner2530]

Mr Tom you fix a fine looking bird...👍👍

[@huntertaylor2052]

Can you try a smoked fried turkey before Thanksgiving.

[@rcm380]

Can you use those veggies (minus potatoes) in your dressing? Think I might!

[@Roger_Eide]

smoked turkey and he stopped at 420 for a second. I see what you did there;)

[@michaltaranza365]

LOL :-D

[@Absdrakt]

Will this technique and recipe work well with the Savory Holiday Pack?

[@venomnight]

can i use anything other than Mayo ? thanks

[@amausienaado8875]

G'day Chef Tom. when cooking a whole chicken (spatchcocked) I've learned a recipe that calls for a brine (a moisture maintainer) however, it also called to marinate {a second time} in a butter milk brine which allows for tenderizing. Since Turkey meat is a bit different from chix, is it safe and ok/good to brine a second time in butter milk? A moist tender bird is my desired effect.

[@allthingsbbq]

G'day! Chef Tom is currently shooting his next video, so I'll field this question. I would say your recipe for chicken will translate well to a turkey. I've seen buttermilk used as a tenderizer for fried chicken recipes, so I imagine it would work well with a turkey, which is just a little tougher. It should be safe as long as you keep the bird and brines out of the temperature danger zone. My only concern is if you leave the turkey in the buttermilk brine too long, the acid in the buttermilk may begin to chemically "cook" the bird. Just something to keep an eye on! Happy cooking! -Chef Britt

[@munirfernandez7555]

Hi, nice video, one question: if i brine can i inject with butter and rub?

[@allthingsbbq]

Absolutely! Chef Tom is planning on covering this exact method next week, so stay tuned! There is a little technique involved that I'm sure he will cover.

[@Finite-Tuning]

I'm not so sure about that mayo slather, but I'm pretty much with ya on the rest of it.

[@Finite-Tuning]

@Grey I always toast my burger buns and wheat bread before slapping on the mayo! I make turkey sandwiches with mayo, it's delicious! Where I struggle here is the roasting of the mayo with the meat. If for example, I slap on some mayo on to some hot freshly toasted bread, it basically melts away.

[@Finite-Tuning]

@Grey Ooooh, I get what you're sayin, like buttering your bread before making a grilled cheese! I was thinking about it quite differently, thanks.

[@nickcutler3802]

When you spatchcock a bird is there any worry about the “oyster”? It probably the most coveted part of the bird so I thought I should ask.

[@CrispLettuce]

Nick Cutler No, since the oyster is located on the back end of the thigh spatchcocking the turkey shouldn’t interfere with that area of the bird.

[@nickcutler3802]

Crisp Lettuce thank you

[@camblinmartin3226]

Another great video Tom. My wife hates mayo. Does it have a mayo taste when it's done or does it dissipate over the time of the cook?? Thanks!

[@allthingsbbq]

The mayo lends a bit of brightness from vinegar, but the most of the flavor will be coming from the seasonings. In the end, the mayo is just adding a layer of fat that will ramp up the turkey's natural flavor. It's also a great binder for those added seasonings. If I had to make any suggestion, I would say it's safest to use real mayo (like duke's or hellman's). Using a full-fat version is going to be your best bet at achieving a flavor that doesn't actually taste like mayonnaise in the end. AKA don't use miracle whip. Just do your wife a favor and don't make her watch while you smother it in mayo. ;) -Chef Britt

[@jceven1981]

Was the heat shield handle pushed all the way in or was it all the way out from the pit

[@ems0001]

Nice Job.. Where can I buy pans like that?

[@b00nd0cksa1nt1979]

My family has used the mayo method for years.always comes out amazing.i won't cook my turkey any other way.

[@ussgear]

Mr. Hughes, can you tell me if you can use mayo on a chicken and get the same results? I would think so, but I've never heard of this method! I bet it's soooo good!

[@b00nd0cksa1nt1979]

@@ussgear yes I also use this method when cooking a whole chicken with the same results.

[@grahamharrison4604]

I've seen you smoke turkey on temps from 275 to 375 degrees on various videos, what is the best way to get a crispy skin, start low and finish high or high the whole time? By the time my turkeys come up to temp the skin isn't crispy yet.

[@RG5396]

Graham Harrison low and finish high

[@bwsewell]

If you need to brine two 11 lb turkeys at once would you simply treat it as brining a single 22lb turkey?

[@ucfkights553]

Whats the main benefit of the brine?

[@coltgunner1]

When you cook 2 birds, do you double up on the ingredients, like the brine mixture and such. Thanks.

[@squirrelknight9768]

Concerning the brine it only matters that the meat is submerged in it. So dedending on your equipment you might need less, the same or more of it. Doubling down in the veg is not a bad idea tho, because if you need two birds to feed your guests you want a lot of sides too. Cooking time wouldn't change too much if you use a big smoker like he did. But you really should go with internal temp anyway.

[@cnmunson]

Maybe a dumb question... but I’m going with (2) 13 pound birds. If brining is 1-1.5 hours per pound am I looking at 13-19 hours or 26-39 hours? Both birds in one brining bucket at the same time.

[@jhallen2260]

Are those heat resistant gloves you wear? Or have you just lost feeling in your hands? Food looks great. Now I need to eat.

[@chriswaite6413]

Got my sweet water brine ordered last night

[@chriswaite6413]

Jake Carlton have you used it before?

[@chriswaite6413]

Jake Carlton so I don’t spatchcock the turkey because I like to fry it after I smoke it. If you’re going to leave it whole, you might need 2 bottles to cover the whole thing. I use 2 bottles in the brining bucket.

[@chriswaite6413]

I used this stuff last year and it’s great!!

[@chriswaite6413]

Jake Carlton last year was the forest time I brined a turkey and it was with this apple sage brings and it is amazing.

[@bassmaster95231]

Would the cook be the same on the Kamado Joe?

[@cbr8391]

bassmaster95231 I did it last year on the KJ and came out the same.

[@jandblawncare8570]

Why! why! why do I watch this right before dinner lol

[@michaelcasper4708]

I absolutely love the videos you all provide and I have learned so much from You, Chef Tom. But this one isn't working for me. In the last week, I've done a spatchcock chicken (5lbs) and turkey (12lbs) and both have hit 135 in 2 hours or less, and the skin on both were blackened (I can share pix). Not sure what is going wrong because meat is perfect (is it the mayo?) but here's my setup: OKJ Highlander reverse flow smoker Stick burning cherry (I did cherry and hickory with chicken) Butterball 12lb turkey (8% solution) Temp between 265 and 270 (temp was 270/275 for chicken) Turkey was brined for 12 hours Dried in refrigerator for 12 hours Dukes mayo, 1 clove garlic minced, tbl chopped sage At 2 hours the bird hit 135 and that skin was pulling and super dark. My smoke was not heavy or thick, I promise! I'm thinking I need to back this thing down to 250 and go slower so skin won't blacken Thoughts? Thx!

[@Jeff22585]

What was the starting temp? Out of fridge?

[@michaelcasper4708]

@@Jeff22585 good question. I can't confirm because i didn't temp but it sat out of the fridge for 3 hours before going on smoker

[@Jeff22585]

Tom may overrule here but I’d not let it come to room temp before putting onto smoker-poultry doesn’t do well sitting out (bacteria) and maybe that’s why your temp rose so quickly (started from a higher temp). Red meat like a roast or brisket are safer to sit out (but I normally leave red meat for an hour or 2 before sticking into the pit, poultry I try not to let rest too long)

[@cordellehrich426]

I use a cheese cloth soaked in butter and olive oil and it owlets the smoke through and doesn’t turn black. I take it off at around 135° and crank it up to crisp the skin.

[@michaelcasper4708]

@@cordellehrich426 would that be alright over the mayo slather?

[@LeandrewRowsey]

Will this this apply to just smoking turkey breast and do you have a video for just turkey breast ... And we’re do you get your utensil like knives, gloves and those scissors

[@CPTTango30]

He works for atbbq.com a bbq supply store in Wichita, KS.

[@alexeoneseven4684]

This channel is where BBQ meets high end chef shit.

[@taildragger77DK]

Thank you for showing the importance of sunscreen. What was that, SPF 40?

[@supermariodrums]

Can I leave the turkey in the fridge over night to dry out for this recipe or will I start losing my brine?

[@allthingsbbq]

Yes you can!

[@gtown9561]

Our thanksgiving was on 6.10 we call is Erntedankfest

[@nickc2124]

"If only's and just's were candies and nuts, then everyday would be Erntedankfest!" -Dwight Shrute

[@Justin5660]

No matter what I do I can't get the skin to crisp after brining. It's always a rubbery mess. I've tried patting the bird dry, air drying on a cooling rack in the fridge, and cranking my heat up at the end of the cook. Last thanksgiving bird turned out ok but I did a practice bird in September and all the skin was garbage. Any tips?

[@tripibond]

Can you guys do something with a Guineafowl?

[@moparmaxx26]

Can you do a pork steak recipe. It’s a stlouis thing!

[@joegenova3418]

The bottle of brine also says you can air dry the turkey in the fridge for 12 hours prior to roasting for crispier skin. Tom doesn't mention this but I assume it is ok to do?

[@allthingsbbq]

Yep! The drier the better! Gettin' crispy with it! ;) -Chef Britt

[@1Independentrider]

My employer gave me a frozen 20 pound turkey. I plan on spatchcocking it but I long should I allow for a bird this big? Usually I cook two bone in breasts.

[@STAyTHIRSTyMyFRNDS]

Turkey juice and MAyo

[@FGUK1973]

I am allergic to mayo. Can I use something else instead?

[@txlatinchicka5138]

Use mustard with the same seasonings. The flavor will be AMAZING! If you want to test it before Thanksgiving, do a roasting chicken with the mustard slather.

[@mileskirsch8880]

Killer Stuff 8-)

[@juddsmith7024]

Chef Tom I love your video's. I thought everything was done awesome except the mayo. You might of caked it on too heavy because it made the skin mushy and not crispy. I get how the mayo locks in juice but might of been too heavy in my opinion....I am definitely going to try out that brine recipe!

[@tomschlichting7987]

had a pair of shears break and all i had to do was send pic and order number and they replaced them right away, great company.

[@allthingsbbq]

Thanks for the feedback and thanks for watching!

[@jefferygeller1866]

The first turkey didnt you worked on didnt have wing tips. I was looking forward to how you were going to handle that without tucking thise tips under the bird.

[@beckyrossing1621]

Can you use this recipe and just cook it in the oven instead?

[@allthingsbbq]

Absolutely! Let us know how it turns out.

[@KatotownUSA]

People that hate on mayo don’t even know what’s in it. Fuckin eggs and oil lol. Both things that are used for browning meat. When I make burgers I cook my onions and toast my buns in mayo. I work on a farm and get fresh eggs daily.. anyone who hates mayo hasn’t had good mayo (Duke’s is top notch)

[@JBonez.51]

Another brilliant recipe. Going to Spatchcock and season the shit out of my turkey on Thanksgiving!

[@51rwyatt]

Two small birds have a lot more surface area for seasonings than one large bird, because of math.

[@80redbarron]

Love the spice. some of the vegies took on too much smoke (mushrooms) and some were over cooked. I think this would be better in an oven without the smoke flavor in the drippings....at least for my wife.

[@allthingsbbq]

What type of cooker were you using?

[@80redbarron]

@@allthingsbbq KJ Classic w/ a foil tin on the top shelf w/o the deflectors. Pretty much followed your video except we put mushrooms in with the other veggies. I added more lump during the cook, which might have caused an issue. I tried using a smaller bank of lump under the thighs, but it had difficulty getting up to the higher temp towards the end. Lots of drippings in the pan which might have caused the veggies to over cook. No problem....always love your videos and learning more. Thanks for the reply!

[@AndrewSmith-mk2tm]

Instead of water in the brine…could you do apple cider?