Cajun Smoked Turkey on WSM -- Lobel's All Natural Turkey

I show you how to prep and smoke a Turkey on your WSM and show you a trick to keep the skin from getting burnt during the cook. This Turkey was gorgeous and tasted fabulous!!
I used Cherry wood with a chunk of Hickory for the smoke. I injected the bird with my own Cajun injection and enhanced the flavors by using some aromatics in the cavity of the bird during cooking.
This Fresh All Natural Turkey was provided by Lobel's of New York:
www.lobels.com
========================
Cajun Smoked Turkey Recipe
10-12 pound Turkey
2 sticks salted butter
1/4 Cup Cajun Seasoning (Slap Ya Momma)
1/4 Cup Olive Oil
12 oz. Apple Cider beer
1 Cap of Crab/Shrimp Boil
Fresh Thyme
Fresh Sage
Fresh Rosemary
Fresh Tarragon
Cheesecloth (enough to cover bird in single layer)
Injection liquid:
1 stick melted butter
Cajun Seasoning
Apple Cider Beer
Crab/Shrimp boil
Mix injection ingredients together and inject the breast in several places. Inject the legs once or twice. No need to inject the wings.
Pour and rub remaining injection liquid under skin of the bird. Add fresh herbs into the bird cavity.
Cheesecloth Covering:
Wrap bird in a single layer of cheesecloth. Mix together 1 stick of butter and olive oil, then pour mixture onto the cheesecloth making sure all of the cheesecloth is coated well. Wrap cheesecloth tightly around bird.
Smoking the Turkey:
Preheat your WSM to 300F. Add 1 chunk of Hickory wood and a handful of soaked Cherry chips. Place Turkey onto the WSM and cook for 30-45 minutes per pound. Turkey is done when the breasts read 165F on an instant read thermometer and legs should read about 175F. Rest Turkey for at least 30 minutes tented under tin foil. After resting, carve Turkey and enjoy!!!
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Music:
"Nile's Blues"
Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
creativecommons...

[@larrymarshall6377]

I've made turkey using your method 3 times now and they have been the 3 best turkeys I've ever made or eaten. Very flavorful and moist.

[@TROYCOOKS]

Thank you very much for the feedback Larry. I'm glad you are turning out some wonderful tasting turkeys brother!!! Have a great Summer!!!!!!

[@user-rl9mn6cy9s]

Kool! Thanks for the response T! Going for this tomorrow. Hope you have a great Thanksgiving.

[@woknhamnunya2247]

Thanks for the video T Roy. It's the next project on my wsm !

[@TheWolfePit]

Yeah buddy!! Gobble Gobble Gobble that's how it's done right there ya'll!

[@TROYCOOKS]

+TheWolfePit Thanks very much Larry. This turkey was outstanding brother!!

[@eateastIndian]

I bet those flavours are worth dying for .. Great looking bird. Thanks for the recipe.

[@TROYCOOKS]

+Eat East Indian It was quite good, super moist, and very tender. Glad you enjoyed the video and I appreciate you stopping by to check out the video. Thanks!!

[@chimpartwork]

Moist and tender. That's one helluva yard bird. Mighty fine as always Troy!! Cheers!

[@TROYCOOKS]

+Paul Bali Thanks Paul, it was some fine eating buddy!! I appreciate you watching!

[@byronchandler5000]

Hi, Troy. That turkey looks killer. You really outdone yourself. You are truly the definition of the word awesome, just like Tom from OldManCooking, another awesome KZbin channel to watch. Your awesome style of cooking really inspired me. I can't wait to see what's in store next.

[@TROYCOOKS]

+Byron Chandler Thanks Byron, coming up next is a great side dish that I'm sure will impress you. I appreciate you watching!!

[@TheBushDownTheStreet]

Cheers to ya T Roy. Putting an 11 lb butcher box turkey on the 18" wsm right now. Using apple wood. Excited to see what it looks like in 5 hours.

[@alalamia5260]

Thanks for the video Troy, I like how you use the herbs and the cheese cloth is a great idea. Thanks for the tips and keep on doing the videos, they are great!

[@TROYCOOKS]

+Roy Al Much appreciated Roy Al. Thanks for watching!!!

[@RICHARDINTHEKITCHEN]

LOL! I love that Lone Star cap. lololol. I never thought of rubbing my fingers under the skin. Cool idea!

[@bruceleeroy69]

That is a must. I also inject. I generally use a high temp oil to coat with as well. So rub under the skin where you can and coat the skin. That will provide the barrier so juices stay in the turkey.

[@TROYCOOKS]

Hey Richard, I like to season the meat itself for added flavor. Give it a shot sometime!!! Yeah man, I love that Lone Star hat also. It's my favorite! Thanks for watching!

[@TROYCOOKS]

Yep, I usually inject also Bruce. And crisping up the skin will help keep all those wonderful juices in the bird. Good stuff brother!!!

[@scottroberts3705]

Great looking bird!

[@TROYCOOKS]

+Scott Roberts Hey Scott, thank you very much!!! I appreciate you watching!

[@GrillingNetwork]

Awesome Job!! Thumbs up on this one!!

[@TROYCOOKS]

+GrillingNetwork™ Thank you very much! It was a fine eating Turkey!

[@bruceleeroy69]

Nice looking turkey. My wife craves the smoked breast as well. I love your backyard. Going to use my new smoker for this year's turkey. This smoker let's me control the temp real good.

[@TROYCOOKS]

Go for it Bruce!!! I do love smoked turkey and I'm sure you'll be happy with yours as well. I appreciate you watching! Happy Thanksgiving to you brother!

[@mattcovington779]

Nice looking bird Troy! Wish I could have one of those on the smoker for Thanksgiving, but I may try to accomplish that next year. Keep up the great videos as I always enjoy them sir!

[@TROYCOOKS]

+Matt Covington Hey Matt, I appreciate the comment and thanks for watching. I hope you get to enjoy your own smoked turkey next year!! Cheers!

[@GrillSergeant]

I love that anytime I research how to grill something you have a video made for it. Question tho, did you probe your bird or the WSM?

[@lorenlash9174]

I think you're my favorite smoking teacher, love your tutorials! Wishing you and yours a Happy Thanksgiving this year, thanks!

[@SmokyRibsBBQ]

Beautiful color on the turkey Troy! Hard to believe it's almost holiday season.

[@TROYCOOKS]

+Smoky Ribs Thanks Rus, the turkey was excellent! Time truly does fly by as we get older. It will be Christmas before we know it!!! Always great to hear from you brother!!! Cheers to ya!

[@iamdrick]

how does the skin come out? was it crisp? did you use water in the pan at all?

[@TessCooks4u]

Troy and Karen, Awesome turkey. Lobels certainly has some quality meat. Looks delicious.

[@TROYCOOKS]

+Tess Cooks 4u Hi Teresa, Lobel's sells the best meat available. This turkey was super moist and very flavorful. The cheesecloth method works great on whole chicken in the oven too. Hope you give it a try!! Thanks for watching!

[@artman4evr]

Troy I must thank you for sharing your knowledge. For the first time in my life I smoked a turkey for Thanksgiving. Brine for 24 hours, then loosened the skin and put some of the Texas BBQ Grand Champion rub inside of it. I then injected it with a combination of chicken stock, butter and the rub. I also used the same combination for a spray bottle. Before putting it on the grill I wrapped it in cheesecloth. Cooking time was 4 hours for an 18 pound bird while spritzing it every hour. It turned out super moist, great smoke ring, and none of it was dry. I don't think I will ever oven cook a turkey again. Happy Holidays to you and your family and I appreciate you, buddy.

[@TROYCOOKS]

Howdy, I appreciate the feedback and I'm so happy to hear that you smoked up a fabulous turkey. The cheesecloth method gives the bird a fantastic color!! I'm glad I could help to inspire your cook and I'm sure you'll be smoking up more turkey in the future. Happy eating and keep that smoke rollin' brother!!!

[@rfox2014]

You’re the f’n man

[@NoHippieBBQCooking]

very nice. it looks like people want you to do a fried turkey. hook it up

[@TROYCOOKS]

+No Hippie BBQ & Cooking I do plan on doing a fried turkey. Wish me luck!!! LOL

[@NoHippieBBQCooking]

I'm sure you got that

[@gweinrich]

yummy!!!looks great per usuall!!!would you do or use the same method for smoking duck!?

[@TROYCOOKS]

+Hanz Solobuger Yes, you can use this method for any type of fowl. Give it a shot and let me know what you think!! Thanks for watching!

[@SpoonForkHeart]

Thanks for sharing this recipe, this time of year I am always nervous about cooking turkey, since it isn't common in Thailand. But since I have been in the US I have been trying to learn how to cook a good turkey. Your recipe will help me :-)

[@TROYCOOKS]

+Spoon Fork Heart I'm glad I could help. I appreciate you watching and I'm sure your Turkey will turn out fantastic!!!

[@Booger500us]

Weird....I didn't get invited to this pre thanksgiving smoking a turkey thang....hmmmmm.....hehe just kiddin...that looked so friggin good I scratched and sniffed mah screen

[@TROYCOOKS]

+Booger500us You are too cute Booger. Thanks babe!!!! Love ya!!!

[@hatfisc]

Happy thanksgiving, TRoy! What internal temperature did you pull the bird at? I've heard you should pull at the breast internal at 160 but as low as 155. What say you?

[@426superbee4]

Awesome bird, Its a little to early for me yet, But looking at some ideals to do a bird difference from, garlic butter this year. Now you got me thinking of a sweet Cajun sauce with the spice! Dang granny apples keeps popping into my mind, may be in the sauce. ENJOY! IT LOOKS GOOD. Cheers man

[@LindasPantry]

Now that's what I'm talking about! beautiful Bird T-Roy ! :)

[@TROYCOOKS]

+Linda's Pantry Thanks Linda!! The cheesecloth method works great on whole chicken also. And you can do the cooking in the oven with the cheesecloth. I hope you give it a try. You will be amazed!

[@jessemccarthy05]

T-ROY COOKS hi T-Roy. Do you recommend the minion method when cooking a Turkey, or do you just use a full chimney? Thanks in advance, and that Turkey looks amazing!

[@TROYCOOKS]

Jesse McCarthy I recommend using the Minion method. A full chimney won't be quite enough fuel for the bird to cook. Thanks for the question Jesse and I wish you a wonderful Thanksgiving! Cheers, Troy

[@jessemccarthy05]

T-ROY COOKS Thanks T-Roy, appreciate your help as always! God bless you and your family this Thanksgiving.

[@TROYCOOKS]

Thanks Jesse and God Bless you and your family also!!! Happy Thanksgiving!!!

[@atkinsb142]

T-Roy did you fill the water pan on WSM?

[@TROYCOOKS]

+Brad Atkins Hi Brad, I did fill the water pan about 3/4 of the way with plain water. Thanks for the question and thanks for watching!!!

[@BBQGuys]

My favorite way to cook turkey! This is what is great about cooking for the holidays on video, we get to eat a holiday feast early, mmm!

[@TROYCOOKS]

+BBQGuys.com Hey Tony, you are right man. Turkey dinner a few weeks before Thanksgiving, then again on Thanksgiving day with family. Gotta love it!! LOL Thanks for checking out the video!!

[@Jellybean_191]

When i got my 22" WSM I found you and learnt how to make a mean ass brisket and ribs in it from you. 2 years later I can't eat beef or pork anymore. No problem. My guy has a turkey video too. Can't wait to learn these birds now. What happened? I didn't see a drink in this video.

[@0211Josie]

Man o man, that bird looked great bud! I think I remember you doing a prior video using a cheesecloth. Hey, I asked Larry from Wolfe pit what his favorite method of cooking turkey is. Mine is deep fried. What's yours?

[@TROYCOOKS]

+0211Josie Hey there, deep fried turkey is my favorite too. I just don't like having to clean up the mess! LOL Thanks for watching!

[@rootboycooks]

I will be smoking a turkey in a couple of weeks, got some good tips from your video Troy! Rock On Dude!

[@TROYCOOKS]

+The Root Boy Cooks ! Thanks Sal, always glad to help my fellow cooks out there with some of the tips and tricks I've learned over the years. Can't wait to see your Turkey brother!!! Are you doing beer can Turkey? LOL

[@rikjames8892]

T-Roy was that spicy my kids like a small bit of spice but I got to watch out with too much but I want the Cajun taste please Let me know thanks

[@camspruill6149]

Great video. Have you ever tried putting a drip pan on the lower level of your WSM for gravy? Would the gravy be too smokey?

[@flyingdutchman80]

Wondering the same

[@bdm1220]

T-Roy, did you use any water in the pan? Is it better to cook the turkey around 300 vs 225-250?

[@TROYCOOKS]

Hi there, I did use water in the pan. Cooking at higher temps will crisp up the skin. What I will usually do is smoke the bird at 225-250F and towards the end of the cook I raise the temp up to 325-350F in order to crisp up the skin. You just have to be sure that you don't burn the skin at the higher temps. I appreciate the question and thanks for watching!

[@bdm1220]

Great, thanks for the reply!

[@CherylKCherylsHomeCookingshow]

The turkey looks amazing!! YUM YUM!!!

[@TROYCOOKS]

+Cheryl K (CherylsHomeCooking) Howdy Cheryl, thank you so much!! It was some fine eating for sure. I appreciate you watching! Hope you have a wonderful weekend!!!

[@CherylKCherylsHomeCookingshow]

Same to you and your family

[@hmacey32]

Did you brine this over night or anything?

[@Armadillopepper]

That's a great looking turkey.

[@TROYCOOKS]

+ArmadilloPepper.com Thanks, this turkey was excellent!! I appreciate you watching!

[@Amylynnskitchen]

That Cajun Smoked Turkey looks really delicious TRoy! It turned out so moist and tender. I need to try that cheesecloth method! Great video TRoy. Gobble, gobble! Wishing you and Karen a blessed evening!

[@TROYCOOKS]

+Amy Lynn's Kitchen Howdy Amy, thank you so very much for the kind words. You can't beat the flavor and juiciness of a fresh "never frozen" turkey. This was the best turkey that I've ever eaten. Karen and I wish you and yours a blessed week!!! Karen says Hi!!!

[@steelerman1982]

Did you use the water pan??

[@ChefMooneys]

Great video and thanks for the tip on the cheese cloth looks fantastic

[@TROYCOOKS]

+Chef Mooney Thanks, I appreciate you stopping by and checking out the video. The cheesecloth works wonders for whole chicken also!!

[@ThyronMathews]

Troy it's something to say about fresh turkey that Turkey looks amazing. the techniques you use in America you use to cook all your meat inspire me the step my game up. I'm a big fan keep smokin TNT barbecue

[@TROYCOOKS]

+T&T BBQ T&T BBQ Hey Big T!!!! Great to hear from you again my brother!!! I'm glad I can inspire you with your cooks. Keep the smoke rollin' brother!!! Cheers!

[@markkennedy4068]

T-Roy, Looks amazing, can’t wait to try this recipe next week!! Did you fill the water pan or just foil over it? If you filled the pan, what did you use?? And I’m assuming you used the minion method for the coals.

[@2LRanch227]

When I cook a turkey in the oven, I put bacon on the breast so as it cooks the bacon bastes the breast. I wonder if that would work in the smoker?

[@TROYCOOKS]

Yes indeed, bacon will keep that skin moist and baste the bird with pure goodness. It works great!!! Thanks for watching Red!!! Cheers!!!!

[@theespinozagrove]

Water in the pan

[@Paranoid3lusion]

Best turkey that anyone in the family has ever tasted. I do WSM cook at 300. Cajun and butter seasoning. Sufff with apple, orange, and onion slices and inject just like the video. I do not use a cheesecloth and instead will lightly wrap the top of the turkey with foil to keep it from over crisping.

[@doublejbbq42]

think I am doing my turkey on the wsm this year instead of the egg, thanks for all the tips

[@TROYCOOKS]

+doublejbbq Always glad to help. The WSM produces some very juicy and tasty turkey. Just don't oversmoke it!!! I appreciate you watching and wish you guys a wonderful week!!!

[@RichardBlaine]

Man Roy that is like one of the juiciest turkeys I have ever seen! Even the breast! I am impressed! Your injection fluid is an excellent combination dude! Happy Thanksgiving!

[@TROYCOOKS]

+Richard Blaine Hey Richard, thank you so very much! I appreciate you stopping by for a visit. This Turkey was the best that I've ever eaten. I think that fresh all natural turkey that has never been frozen makes a huge difference. It's like fresh steak vs previously frozen steak. The fresh steak is always going to be better. Have a wonderful Thanksgiving sir!!!

[@RichardBlaine]

Cheers!

[@MrMegaFredZeppelin]

I did not know Lobel's had turkeys? Tarragon is great on fowl :-) WOW!!!!! Hey Troy that bird looks excellent :-) You and Karen are awesome :-) A "BIG" thumbs up :-) ROCK ON!!!!!!!!!

[@TROYCOOKS]

+MrMegaFredZeppelin Hey Fred, Lobel's has all sorts of stuff. You should check out their site. They also have seafood!!! Hope you and Joi have a fabulous week brother!! Rock On!!!

[@scottroberts3705]

Just got a 14.5 WSM and I can't wait to try this injection recipe!!

[@TROYCOOKS]

+Scott Roberts Nice, you are going to love that WSM!!!!

[@shumardi1]

I just cooked my first turkey on the WSM using this recipe. First thing, I was injecting too much with my first few sticks of the needle and didn’t get even coverage with the injection. Too much in some places and not enough in others. Second of all, I couldn’t really notice much of a smoke flavor even though I am sure I used enough smoking wood. I wonder if that butter/olive oil saturated cheesecloth kept the smoke off of the turkey. People said they liked the turkey but I don’t know if I would use this recipe again.

[@mattmiller1160]

Hey T-Roy. Just used your method to smoke my first turkey and my family was blown away. Thanks for the great advice.

[@kipkadlec1429]

How would you do this same cook using a Weber kettle?

[@robertw9679]

Set up for indirect heat, bird on one side, charcoal on the other, works fantastic!

[@bobbyherdman243]

Every year I have to watch this video to refresh what I did last year haha since I only smoke a turkey once a year. This is the only way. My smoked turkeys get better and better! Happy thanksgiving T-Roy!!!

[@wisnerma]

Can you use a drip pan for gravy? I want to smoke a Turkey this Thanksgiving but don't want to give up the great pan juices from an oven for gravy....any tips?

[@bsizzlehill2283]

Looks really good. The only critique I have is try and cook it breast side down. It helps keep the breast more moist. I'm doing a Cajun one for thanksgiving now. Thanks for the idea.

[@WEALRO]

What size weber

[@shumardi1]

Troy, is it beneficial to allow the turkey to sit in the refrigerator for a day after injecting, or does it need to go on the smoker right away?

[@SmokeyGoodness]

Great video, T-Roy. I'll try the cheesecloth technique this year (IF I don't end up being "responsible" for just the sides this year, we usually switch off every year.

[@TROYCOOKS]

+SmokeyGoodness Hey Dan, you will be amazed at how wonderful the skin turns out when using the cheesecloth method. I usually cook the ham for Thanksgiving, but I think I'm doing a fried turkey this year too. I love me some fried turkey!!! Thanks for watching brother!!!

[@SmokeyGoodness]

+T-ROY COOKS Sounds great, but be careful with the fryer! (I'm sure you know all about the risks though).

[@TROYCOOKS]

+SmokeyGoodness I'm gonna cheat Dan. I have an electric turkey fryer! LOL

[@GrayGraffam]

You've inspired me! I'm new to the whole WSM scene. But I'm gonna give this smoked Turkey a try! Your tips are wonderful. And it's so great to have you there - almost as if alongside. It just builds up that confidence, big time. And I love how you let people do what they wanna do, and are gonna do, but state your mind with your positive suggestions on what works. I can't praise your channel enough. Well done!

[@amputeeauntie]

Hey Troy, my cousin smoked a turkey for Thanksgiving and it was fantastic however the skin turned out rubbery, does the cheese cloth help prevent that????

[@TROYCOOKS]

+Adrienne Boutin Hey Adrienne, the cheesecloth will keep the skin from burning and drying out. I wouldn't say the skin is rubbery, but it is still soft and supple. In order to get that crispy skin, I take the cheesecloth off the bird the last hour or so of the cook.

[@amputeeauntie]

+T-ROY COOKS his turned out rubbery instead of crisp, the flavor was great any idea on why the skin would do that?

[@TROYCOOKS]

+Adrienne Boutin For a crispy skin, you should crank the heat up for the last 30-60 mins of the cook. Cook it like you would cook a whole chicken.

[@HerbieGrillt]

Wow fantastic Turkey my Friend !!!!!!! Great Job !!!!!!!!!! lg Herbie

[@TROYCOOKS]

+Herbie Grillt Hey Herbie, thanks for stopping by brother!!! Cheers!!

[@jake17522]

T-Roy curious why did you choose 300 degrees over 225 or even 250?

[@rlcreationstt8119]

gross

[@elrabbitsbbq]

Doggoneit! Brother Troy that a great looking Turkey and i never seen the cheese cloth method before. We may have to use that method one day! TFS!

[@TROYCOOKS]

+elrabbitsbbq Hey Manuel, hope all is well on your end brother!! You should give that cheese cloth method a try. I use it all the time when doing turkey. It gives the skin a really nice color. Thanks for stopping by for a visit!!!

[@biggbellylove]

wow T-roy happy gobble gobble season brother.got me straight cravin big bird now. like many commented nice touch with clothe on top,where was the dressing and fresh cranberries and fixens,lol.best part of cooking big birds,is the day after sandwiches.. mmm hmm. take care your good ol Arkansas friend Bigg Kris Perry.

[@TROYCOOKS]

+B.K. Perry Hey Bigg Kris, hope you guys have a wonderful Thanksgiving too brother!!! I love putting leftover turkey into some milk gravy and putting that over homemade buttermilk biscuits!! Talk about good eating!!! Cheers brother!!!

[@rustykc8962]

Howdy Troy,Did the turkey have any smoke flavor? Covering with the cheese cloth I would have guessed wouldnt allow the charcoal/wood smoke flavor to penatrate so thats why Im asking. Im planning on cooking a turkey on my WSM and planning on using your video as a guide, thank you for your videos sir! Rusty

[@TROYCOOKS]

+Rusty KC Hey Rusty, you must have skipped through some of the video. I explain that the cheesecloth keeps the skin from getting dried out while letting the smoke through? If you look at the meat when I slice into the breast meat, you can see the smoke ring at the edge. Yes, the smoke will penetrate the cheesecloth. I hope you do try this cheesecloth method and let me know what you think of it. I'm sure you will impress your friends and family with your Turkey!!!

[@bigmark2.046]

If it tasted half as good as it looked, it must've been very, very delicious!!! Great presentation, as usual too. One thing though, and I'm not trolling, I'm truly curious about the rust issues on your Yoder that was in the background. I've had identical issues with the Brinkmanns I've owned, but I wouldn't have expected to see rust to that degree on a Yoder. Will you ever elaborate on it? Thanks.

[@TROYCOOKS]

+boredinPA Hey there, the turkey was fantastic. It did taste as good as it looked. I usually rub the Yoder down with some peanut oil sort of like I would do with a cast iron skillet to keep it from rusting. The firebox gets too hot for any paint to stay on it, so oil is best in my opinion. If I clean it up and put more oil on it, it will look fine. Yoder has a 100 year warranty against rust through, so I'm not overly concerned about it.

[@i2aspire]

can you use the cheese cloth if you cook it in the oven

[@TROYCOOKS]

+i2aspire Yes, you can use this method in the oven with excellent results. Give it a shot and let me know what you think!! Thanks for watching!

[@thomasballard2632]

Troy, I don't even care to eat any turkey, unless it's really good, and not dried out . So what I'm saying, is that I want it moist, tender, and full of great flavor . And, it looks very much like, that's what you have cooked up there . Great job, my friend , and take care !!!

[@TROYCOOKS]

+Thomas Ballard Thanks very much Thomas. This turkey was excellent in all of those categories. I appreciate your support!!!

[@chris1984davis]

Mr T Roy do u pull the leaves out of the bird before carving

[@maryrupert1379]

I'm smoking my first turkey tomorrow for some coworkers, thanks for the video! I hope mine turns out as good as yours looks! I love the cheese cloth idea so the skin doesn't burn.

[@TheIliketocook]

Since you already made a yard bird, does that mean prime rib on turkey-day? Probst.

[@TROYCOOKS]

+TheIliketocook Prime Rib is on the way, but not for Thanksgiving. I'm thinking of frying a turkey for the family. Not sure if I will film it or not. We shall see how busy I am around Thanksgiving day. Thanks for watching!!!

[@catarinaaguilar8100]

Hi Troy, I wanted to see if you'd recommend brining the bird before smoking or if it would change the outcome too much? Also if you would brine it what would your brine be and for how long? My husband follows your channel and when he smokes anything he looks for your videos on how to! Thanks for all your videos!

[@TROYCOOKS]

Hey Catarina, I usually do not brine my birds, but brining will help keep them moist during the cook. For a brine, check out this article: dish.allrecipes.com/how-to-brine-turkey/

[@georgewilkes5031]

T-Roy, looks like a great recipe. I am going to try it out. I assume that the bird was not brined. Just injected, right?

[@TROYCOOKS]

+George Wilkes Hey George, you are correct. No brine involved. I just injected the bird. I'm sure your bird will come out fantastic brother!!! Cheers!

[@SouthernCoastalCookingTM]

Sure looks good Troy!! Yall have a Blessed Thanksgiving

[@TROYCOOKS]

+Southern Coastal Cooking ™ Hey Joe, thanks much brother!!!! Karen and I wish you and your family a Blessed Thanksgiving as well.

[@RivetGardener]

That is one beautiful turkey! You sure did it the right way T-Roy, e3xcellent tutorial! Keep the good food and videos coming.

[@TROYCOOKS]

+Rivet Gardener Thanks very much Rivet. Glad you enjoyed the video. The turkey was amazing and full of flavor!!

[@RivetGardener]

Sure looked that way, and I know your wife liked it too! You sure know how to put out good food and high quality videos.....love each one of them!

[@hwalker9963]

Please do a fried turkey !!

[@TROYCOOKS]

+Bethany Maker Hi Bethany, I'm working on doing a fried turkey. I appreciate the request and thanks for watching!

[@ImjustKelly73]

I've never seen anyone use cheese cloth on a Turkey before, but damn does it look good afterwards! Great looking bird there Troy! Yummy! TFS :))

[@TROYCOOKS]

+Kulinary Kreations By Kelly Hi Kelly, the cheesecloth method works on chicken also and you can use this method in the oven. Give it a shot! I'm sure you will be impressed with the results. Thanks for watching. Wishing you a wonderful week!!

[@ImjustKelly73]

T-ROY COOKS Thank you Troy and the same to y'all! I'll give it a try one day. It's very interesting and I love trying new things with cooking! :))

[@SmokedReb]

Great job Troy, very responsible ;)

[@TROYCOOKS]

+Smoked Reb BBQ Thanks, the turkey turned out wonderful. I appreciate you watching!!! Have a great week brother!!!

[@fernandogutierrez4043]

Did you get an invite to the Weber invite for the smokefire

[@eltonsbbq-pit]

This will be tested up here in Norway.. Thanks for sharing Bro! Oh.. I'm back from Mexico!!! Cheers brother!

[@TROYCOOKS]

+Elton's BBQ-pit Get your smoke on Kjetil!!!! Glad you made it back to Norway safely brother. Hope you had a great time on your trip!!! Cheers!!!

[@jonathanhavens633]

Hey Troy that was a great looking turkey! I smoked my first turkey last year on my wsm and it turned out great but I didn't know how to carv it. I was wondering if you could do one again for Thanksgiving and show how you cut the turkey the way did. I know we got awhile before Thanksgiving comes back around. I hope you and Karen are doing well.

[@TROYCOOKS]

+Jonathan Havens Hi Jonathan, the WSM can smoke up a great eating turkey and I bet yours turned out wonderful. I have not done a turkey carving video because there are so many videos already on KZbin showing different techniques. I may do one this year if I have time. I appreciate the suggestion Jonathan. Yes, Karen and I are doing fine and looking forward to a fantastic Summer! Wishing you a fabulous Summer also!!!!

[@Neii234]

Just smoked my fist turkey yesterday it came out great, thanks to this video.

[@17025601]

Great lookin' turkey! Did you use a thermometer during the smoking? T-Day is coming....

[@TROYCOOKS]

+GizmoBee1702 Thanks, it was delicious!! I used an instant read thermometer to tell when the bird was done, plus I used the old loose leg to confirm doneness.

[@unknownbogey1539]

I like that cheese cloth idea. I have never seen that before. I'm with Karen, I want some of that breast too. It's my favorite part of the bird..

[@TROYCOOKS]

+unknown bogey Man, you're doing a T-Roy Cooks marathon!!! LOL I got that cheesecloth idea from a bbq forum. It works great for whole chicken or duck also. It makes the skin have a really pretty color!!

[@AussieAngeS]

This method with the cheese cloth I have never seen before. How interesting! That looks awesome, great colour on the bird

[@TROYCOOKS]

+FitAnge S Hey Angie, you can use that cheesecloth method on a whole chicken also. It really works great and keeps the bird from drying out. Give it a shot!!! Thanks for watching!

[@oldman0000]

I have a regular chargriller, will that suffice?

[@mcgregorjones7265]

Love your videos, wish you had a MAK grill so you had videos specific to what I use. I still take a lot from your videos and appreciate that you respond quickly to emails. Your GREAT!!!

[@TROYCOOKS]

I'm sure I'll get a nice pellet smoker one of these days. I appreciate the support brother! Cheers!

[@nothingatall73]

Hey T. Big fan, stumbled upon one of your other videos few weeks ago and had to subscribe and even go back and watch most of your others. Looks delicious. These videos always get me cooking! Keep on keepin T!

[@TROYCOOKS]

+SNEFO7 Hey SNEF07, I appreciate the sub and am glad you are enjoying my videos. I sure have fun cooking and eating all of these wonderful meals. Thanks again!!! Troy

[@MrJoelld]

Troy when I grow up, I WANNA BE JUST LIKE YOU AND COOK N CHEF LIKE YOU BRO!

[@TROYCOOKS]

+Joel Dunmore Thanks Joel, just practice cooking different meals and you will have it mastered in no time. I appreciate the kind words and thanks for watching!

[@dss8503_]

I've had my WSM for 2 years now, this will be my 1st year to smoke a turkey for Thanksgiving. Yours looks great T, as always!

[@TROYCOOKS]

+Dustin S. Thanks Dustin!! Smoking turkey is easy on the WSM. I'm sure yours will turn out great too. Just don't oversmoke it. I usually use 2-3 good sized chunks of wood, 4 chunks if they are smaller chunks.

[@shamrockrancher7673]

How many lb bird? Seems like 5 hours is short. Looked gorgeous!

[@TROYCOOKS]

+Shamrock Rancher It was around 10 pounds. I appreciate you watching!

[@juanm_23]

Did you leave the water pan empty?

[@user-rl9mn6cy9s]

What wood did you use?

[@TROYCOOKS]

I almost always use Pecan or Oak. I'm pretty sure I used Pecan on this bird. Thanks for watching Phil!!!

[@skullhart]

Looks good but it appears a little bit dry. Would you have changed anything?

[@TROYCOOKS]

Thanks! I probably should have brined it. It was very tasty! I appreciate you watching!

[@docclarizio]

Did you use the water pan in the BBQ?

[@erikknudson3077]

What kind of wood did you use??Just wondering. Looks great!!

[@TROYCOOKS]

+Erik Knudson Thanks Erik!! I used a mix of hickory and cherry, but mostly cherry. I didn't want a heavy smoke flavor on the bird and the cherry gives it a really nice color. I'd say I used 3/4 cherry and 1/4 hickory. I appreciate you watching!

[@BelleBlack1]

What's your day job? You seem to know what you're doing!!

[@TROYCOOKS]

+J Fielden I work in IT security. I do these cooking videos as a hobby, plus I get to share what I know with others. Thanks for watching!