BEST THANKSGIVING TURKEY EVER ON THE WEBER KETTLE GRILL

If you do this, you will never cook a turkey in the oven again. This is hands down the best turkey I have ever eaten. Your welcome, and happy Thanksgivin'.
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[@tamalpias]

Kent Rollins and you are the only 2 channels I need for thanksgiving. Awesome video!

[@BackwoodsGourmetChannel]

That's good to hear since he now has 2M subs. Spread the word my brother so we can go full time like him.

[@charleyt4965]

@@BackwoodsGourmetChannel we can do it!

[@RidgeRunner5-]

My wife told me that I'm one hell of a cook, when I can make gravy and dumplings at the same time.

[@RidgeRunner5-]

My wife told me that I'm one hell of a cook cause I can make gravy and dumplings at the same time. All kidding aside, the bird looks great. Thanks for the brine recipe.

[@seniorelzappo9919]

Very nice job !

[@jimmy2thymes916]

I've never seen the trick of tucking the wing tip inside the skin and I watch a lot of cooking shows. Absolutely brilliant! Love it. Also, that gravy looked amazing.

[@davy1972]

Thanks for this. I think I'm going to do a test run and then maybe give it a go on Thanksgiving. Appreciate it.

[@michelleowens1149]

Nice dish brother.✌

[@chrissewell1608]

Looks good, and easy! Plus, it saves tons of oven space inside the house, for all those other side dishes to cook in.

[@charleyt4965]

amazing eats Scott! Happy Thanksgiving to you and Mrs. Backwoods!

[@5thsNGunz]

Great video 👏👏 checking in from Arkansas

[@SK_CrappieCatching]

That turned out looking tasty.... I've never brined anything before but will soon....

[@EdKirkpatrick10]

Looks delicious

[@freddixon2902]

Weber charcoal baskets are worth the price. Makes things so much easier.

[@chrishelton1212]

Looks great !!

[@user-wn8os9df2i]

Great 👍

[@tpires3024]

I think I saw a squirrel video that you made years ago. Turned out really good. Cooking a Turkey tomorrow for Father's Day on a seasoned Weber. Should be good. Thanks for info. and recipes.

[@ikim28]

Dang love this

[@wonerable]

WOW...!

[@tonyg.3696]

Love this recipe! One question: you deliberately left out the roasting rack. Was that just to keep the breast meat more moist in the first half of the cook? Does the skin still crisp up?

[@BackwoodsGourmetChannel]

I don't have a roasting rack, but if I did I would have done it the same. The moisture from the broth helps to render the skin and keep the breast from overcooking and getting dry. The skin will crisp if you leave it long enough. Tender skin is just as good.

[@freddixon2902]

Try using the Weber charcoal baskets. Makes moving the coal a breeze.

[@charleyt4965]

what about running the veggies through a emersion blender and adding back into the gravy with maybe some bacon??

[@chrissewell1608]

You do you!

[@allenbrunson640]

Wondering if you have tried the Lodge Kick Off Grill yet. What's your thoughts being as Lodge discontinued my beautiful Sportsman Grill. I would love to see your review on it. Thanks

[@BackwoodsGourmetChannel]

I don't think Lodge loves me anymore after my review of the Cook-it-All.

[@rickr9158]

Why wouldn't 't the rub wash off when putting the turkey breast side down?

[@johnmeeks9618]

First off, can’t stand to brine anything! I have tried brining and rinsing after brine soak, and every time, the meat is so salty you can’t eat it.

[@GingerFlyer1984]

Been there done that! Either your brine is too salty or you're brining too long. Either way meat ends up too salty and I've done it myself. Try a dry brine of equal parts kosher salt and brown sugar with black pepper instead. Rub it all over a day in advance and let it chill in the fridge.

[@BackwoodsGourmetChannel]

With this brine I could not even taste any salt ( Mrs. Backwoods is very sensitive to salt). 1 cup salt to 1 gallon apple juice. Thanks for watching.