Classic Holiday Turkey

[@TheMusicscotty]

Yep, it's that time of year again. Time for me to watch my man Chef Tim and the absolute best turkey vid on KZbin. I make it every year and it slays!!

[@allthingsbbq]

That is high praise! Thanks for being a part of our community.

[@Bigup248]

@@allthingsbbq Chef Tom, I followed this recipe last year and the turkey was amazing. I’m going to follow again for Thanksgiving but will be cooking on the Yoder instead of the oven. Question, did you keep the diffuser in place for the whole cook or did you remove the panel over the firebox? Is it ok to run at that temp with the entire diffuser in place?

[@tbnrproductions8874]

@@Bigup248I’ve followed this turkey recipe twice and have left the diffuser plate in. I know you’re not supposed to heat it over 400f but I haven’t experienced a problem with it. Both times turkey has been impeccable

[@alialsaffar7389]

As English is my second language, I’m really super impressed by how smoothly your explanation is. This is quite a success

[@brandonwalmsley1863]

Chef Tom bringing back your classic holiday favorites!!!

[@AZWallbreaker]

I've watched this at least 3 times already!

[@josephvillar1713]

Same lol

[@Brandondrumkc]

I have been a long running skeptic of turkey. This was the single best bird I've ever tasted. This recipe is 100% valid and gets a wild thumbs up from my entire family.

[@ryanstuhlmiller4203]

This was everyone’s favorite turkey they’ve ever had! Will be doing again. Thanks chef Tom!

[@allthingsbbq]

That is awesome! We really appreciate you sharing your experience with us. Thanks for being part of our community.

[@BuckeyeBackyardBBQ]

Tom you are my fav youtube BBQ chef on youtube! that turkey looks fantastic!

[@pflick13]

Chef Tom you made my day again my friend!!! Always love your videos! Smoke away my brother!

[@ChicagoGriller]

Last week's turkey was good, but sometimes the classics/traditional recipes are best. Wonderful, clear, and fun video as always chef!

[@rexstephenspalmettoparkrea1699]

Best Thanksgiving Turkey ever!

[@kevinlavin6633]

You’re a true champion, Tom! Absolutely NAILED it, Chef 🔥👊🏼💥

[@05subisti]

I'm definitely trying this one this year. I'm dead set to convert the family to loving Thanksgiving turkey now that I have a pellet grill!

[@nickcontes3141]

How was it?

[@05subisti]

@@nickcontes3141 it was fantastic. Even got my wife to say it was good but she still prefers ham. Everyone enjoyed the heck out of it.

[@juggalochef2399]

That turkey is on point for sure, but you know what else is? Chef Tom's beard game in this video! Snazzy sir!

[@FGUK1973]

One of my favourite birds to eat!! 10/10 Chef Tom!!!!!!

[@sammichlover-27]

What a fantastic tutorial! Thank you

[@allthingsbbq]

Glad it was helpful!

[@saltycrow]

My god whatta beautifully smoked bird. AND I learned a new trussing technique. I did always tie up the legs, but I always tucked the wings under the back to roast. I'll be giving this method a try. I'm so glad I got a bottle of that cattlemans dust. I'm guessing I am going to wish I bought 5lbs of it instead of the small container.

[@ivse9696]

Every year a delicious and wonderful turkey recipe. Again looking amazing 👍👍👍

[@stwelve]

I finally got to watch Chef Tom within an hour of posting! #ditchingwork

[@dilson6136]

Thanks chef. I'm gonna do my turkey like that. Your the best. Thanks

[@SimonSays9283]

What pellets did you use!? Thanks looking forward to doing this for Thanksgiving

[@kennyb40]

What an incredible cook!

[@SoSharpDavid]

just ordered this set up for my first smoked turkey

[@jayhinton1705]

Wowed the family today with this juicy turkey preparation with apple pellets. Used Ghee instead of butter for the injection and glaze. So incredibly good. Thank you!

[@allthingsbbq]

That's great! Thanks for watching!

[@g.florez4326]

Looks very delicious best turkey I've seen

[@jasonryan74]

Awesome Chef Tom! I’m surprised you didn’t stuff it with all kinds of flavorful goodness! Onions, lemons, herbs...

[@troygreen9321]

Another great recipe

[@Thesendingsound]

Where’s the link on the brine bucket!!!! That thing is awesome!!!

[@allthingsbbq]

www.atbbq.com/sauces-and-rubs/marinades-brines-and-injections/brining-and-injection-equipment/the-briner-buckets.html

[@pamelagard8480]

My mouth is watering

[@edom7]

It's not an All Things BBQ video until chef Tom says, "super juicy."

[@RumandCook]

Looks tasty! Haven't done one on my Yoder yet, but soon!

[@kwalis]

I'm doing doing this today! Wish me luck!

[@TRen0026]

Love your recipes and tips, but being in Canada, I don't get to try the rubs or sauces you recommend. Will/Can the shop open up delivery to Canada?

[@naracing1414]

facebook.com/AllBBQCanada/ has in stock

[@misterdroneboy8999]

Awesome video Tom! That knife needs a good sharpening! Can you do a video on moinks?

[@peterteal880]

I love watching your videos and I was excited to try your turkey recipe right up until the point where you glazed it with honey. My preference would be to keep it savory. I think I’ll try your recipe and just omit the honey. Otherwise, it looks delicious!

[@swburton316]

2:54 when you pick up the wrong chick at the bar

[@shaneoakley8757]

That’s hilarious. I would love to see Chef Tom’s reaction when he reads this comment.

[@someguyyup1225]

Thought the same thing.

[@dorianboone9757]

When he did that I immediately went to the comment section. Thanks for not disappointing 🤣🤣🤣

[@cooze2]

Any suggestions for a gravy recipe for this? This is the plan for this Thanksgiving.

[@mstaples7411]

Did anyone catch what flavor pellet was used? I tend to use fruit woods like apple or cherry, but wondering about this particular recipe.

[@allthingsbbq]

MStaples: Tom used the BBQr's Delight Contest Mix, Pecan and Cherry mixed with Oak: www.atbbq.com/fuels/wood-pellets/bbqrs-delight-pecan-cherry-pellets-20lbs.html

[@tangamanga94]

I have a Bronco drum smoker. How can I smoke my turkey there? It doesn't have enough room for a tray. Any suggestions?

[@edc_7321]

I’m not too familiar with smokers. Will the temp/time roughly translate the same as cooking in an oven?

[@grillmaster19881]

A smoker is basically an oven just with air flow. You can assume the times will be about the same. But you always want to go basses off temp to see when your meat is actually done.

[@TundraCamburg]

Is 155 safe? I’ve cooked mine too 165 and it’s always dry. I know it’ll carry over but is it still enough pulling at 155?

[@chaliween]

As long as the meat is holding 145 for at least 8-9 minutes, it can achieve the same bacterial reduction as cooking it to 165.

[@havocproltd]

this is my question as well as 180(?) is generally accepted as poultry safe. My wife looks for blood pinkness. All of that said, my beer-can chix and turkey breasts have never been juicier than when I started doing beer-can ( root beer ) on my traeger!

[@dustman0217]

How do I order the kit I went to the link and there is a lock on add to cart

[@Jay_Ayo]

He face @ 13:45 is the face that says.... yeah I’m awesome and I nailed it. Time to go shopping on atbbq.com. I’ll be right back. 😉

[@damianbuck4704]

Do you put the brine and turkey in the refrigerator after it's all together?.

[@Cooklover-pw4el]

Yes.

[@zombiephob]

Who else got excited about that Bruner bucket?

[@footballfav01]

After 12:30 when did you get rid of the wishbone? Did you pull it out before brine like usual or after cooking? Also - great video!

[@jarredsdad]

Where is the baffle in the smoker? Full open, closed, somewhere else?

[@chriskimmell8905]

Exactly! He never mentions the position of the damper, we want to know!

[@allthingsbbq]

We had the damper pushed in about 5 inches from the stack, creating an even temp throughout the YS640.

[@TheMusicscotty]

Tomorrow, baby. Tomorrow we feast on roast beast!

[@neodynamite]

I just finished this recipe. It was the best Thanksgiving turkey ever. Everyone loved it. One question: I left the glaze in the pan on the grill at 325, but within the first 45 minutes, most the glaze had blackened. Thankfully, I had enough to finish. Did I miss something in the instructions?

[@matthewp5478]

I left my glaze in the pot keeping warm on the kitchen stovetop. I thought keeping it in the smoker at 325 for 3 hours would burn it up or evaporate it quickly.

[@neodynamite]

@@matthewp5478 ...that’s exactly what happened. I’ll keep the glaze on the stove next time.

[@ricklabrecque6739]

Is it necessary to use kosher salt for the brine or is it just as good to use a different salt like Himalayan salt?

[@joekukla3566]

Hi Tom, I love your videos. I have a question about this recipe. I am currently saving up for a ys640s pellet smoker. I am doing the cooking this Thanksgiving and Unfortunately will not have the pellet smoker by then. My question is will this recipe work for a regular oven, or even a gas grill?

[@MarphixMarketing]

I would love a way to do a Thanksgiving Turkey on a Big Green Egg / Kamado!

[@THopkins44]

Doing one today on our Primo ceramic Should be pretty tasty

[@bobburton1089]

Your website is not working. I’ve been trying to buy a turkey kit

[@allthingsbbq]

Try this link: www.atbbq.com/turkey-kits

[@zmechy1456]

Chef Tom, I just bought this kit and am excited but I’ll be away for a few says early next week. Is it ok to do a 48hr brine with this recipe? 16lb bird

[@allthingsbbq]

Great question. Put it in the brine the evening before and remove to dry early the next morning. 12-hours is good. 48-hours is too long. Thanks for being a part of our community.

[@fifty.0711]

Chef Tom, is there any reason that you *CANT*pre season with trail dust turkey coming out of the brine to dry? The reason I’m asking is because I still had some chewy skin last year when tried this recipe last year which was a family favorite BTW! Thanks!

[@chrisb8775]

Got my pellet smoker on the way and ordered the briner bucket with the classic holiday turkey bath to do this for Thanksgiving. Just one question. Do you have a recipe and maybe do a video on a gluten-free dressing to go with the turkey? This year is hard since my wife, sister-in-law and one of my niece's have become intolerant to gluten this year. It's making meal planning for Thanksgiving a nightmare.

[@rickcochranerealestate]

Tom is a Master Baster.

[@scottmarshall8953]

Chef Tom...I saw this question earlier but didn't see you respond. Would you cook this any different with a Kamado Joe? I'm thinking put the heat deflectors in elevated position and follow the rest the same. Would you add smoke wood? Seems like the Joe tends to cook Turkey's much faster. I always end up being done in half the time.

[@Hey_deb]

If making this on a Kamado Joe, any recommendations on lowering the temp after the initial high temp cooking phase? Looks delish!

[@snail5341]

Close the vents?

[@hellomcflyish]

I think you could cook it without the deflector first to brown, then add the deflector for the long cook, which will also bring down the temp

[@Hey_deb]

Got it...thanks!!

[@anthonygreer3724]

Looks awesome. How long was the total cook time?

[@mattjordan5798]

Just ordered my kit! What wood would you suggest for smoking? I'm going to try one on the pellet grill and another on the offset.

[@mike7568]

Pecan, oak or cherry are my go to for poultry. Pecan is delicate, oak is pretty well rounded and cherry helps bring out some of the spice.

[@allthingsbbq]

Matt: Tom used the BBQr's Delight Contest Mix, Pecan and Cherry mixed with Oak: www.atbbq.com/fuels/wood-pellets/bbqrs-delight-pecan-cherry-pellets-20lbs.html

[@maleorgan4915]

Any suggestions on turkeys that have solutions. I am trying to get a fresh one with only up to 4% solution but if I can only get the 8% solution anyone have an opinion on marinading with Turkey Bath without adding the salt it calls for on the bottle?

[@JLujan24]

When is the new Cattleman's trail dust seasoning going to be in the store? I'll be buying day one.

[@allthingsbbq]

It's in now! Here's the link: www.atbbq.com/sauces-and-rubs/rubs/all-purpose-rubs/cattleman-s-grill-trail-dust-all-purpose-rub.html

[@pdjhh]

allthingsbbq No international shipping!

[@JonnySublime]

@@pdjhh weak

[@lanesevere9956]

Hey can you share the brand of that injection gun??

[@wdwrkr]

You mentioned in your video that you removed the wish bone. Do you have a video on removing the wish bone.

[@justonemorecast]

No rinse after coming out of the brine bucket?

[@DS-dh7vt]

Hey man love the vids. Would be great to see a comparison series. A bird in brine vs not. Lots of video concepts could be used for this!

[@dandoe1620]

What's the right temp for the legs? Sometimes when I spatchcock a chicken there's give and take with the perfect breast temp and the dark meat being a bit undercooked. Thanks.

[@mikeharry2509]

Can I come to your home for thanksgiving? I’ll bring a desert and a bottle of top shelf hooch.

[@lukemerrill9245]

Thumbs up on the Trail Dust rub.

[@allthingsbbq]

Glad you like it, it has quickly become a favorite around here.

[@alanparker6940]

First of all. Great video!!! It looks delicious but I have an honest question about smoking turkey or chicken. I have smoked turkey and chicken with the skins on and the smoke doesn't ever penetrate to the meat so is it worth it to even smoke it? It seems that the skin acts as a barrier for the great smoke flavor I have come to expect with ribs, brisket etc... Anybody have any thoughts about this?

[@tramsey4]

why 155 when done temp on poultry is 165?

[@allthingsbbq]

Great question. When you pull the Turkey and let it rest, it will have carryover cooking and the temperature will continue to rise. You can pull your Turkey at 165, just know that as it is resting it will cook to a higher temperature.

[@mickeymaier8378]

Love to see you do a rotisserie goose on the Kamado joe.

[@saltycrow]

Me too :^) Goose is a under rated bird. When cooked correctly it's delicious, I love it. Doing it on a rotisserie is a excellent idea.

[@joeytrantham3695]

Bet his wife loves him for wrapping presents at Christmas

[@NIGHTFALL1295]

Quick question chef, would using chicken stock instead of water on the bottom tray make any difference?

[@allieandbo]

Nothing noticeable

[@lishkoburger12]

Link for trail dust?

[@allthingsbbq]

Here it is! www.atbbq.com/sauces-and-rubs/rubs/all-purpose-rubs/cattleman-s-grill-trail-dust-all-purpose-rub.html

[@ewinchenbach]

Would you do anything differently if you were going to stuff the bird?

[@allthingsbbq]

Just make sure the internal temperature of the stuffing comes up to that 165 range, as well. If you pull the bird off the grill at 155-160, the carryover cooking will take it the rest of the way. Thanks.

[@williamcarter1993]

god damn that's some buttery turkey. I bet it's so juicy

[@angieroberts1]

When u brine any meat, since u put salt in it already, will your rub have salt in it?

[@foodbrewbbq6587]

I use about 1/2 the salt I usually put into the rub if I were making it to use without a brine. This way it won’t be overly salty but still balance the sweetness of your rub on the exterior. I haven’t tried the Trail Dust he uses here but I bet it’s pretty good 👌

[@angieroberts1]

Thank you

[@ptcclatlptcclatl1683]

Chef Tom, how about a surf-n-turf, say some 8 - 10 oz. filet mignon and some 8 - 10 oz. spiny lobster tails.Smoke em or grill em, your call. Some kind of butter sauce would be nice. Maybe throw in some Brussel sprouts with pancetta.

[@erikenglish905]

How big was this bird?

[@allthingsbbq]

14 pounds.

[@whothefckgaws]

I hate that I lived in Wichita almost all my life and didn’t realize ATBBQ was in Wichita until I moved to Dallas 😂😭😭

[@allthingsbbq]

Ugh! Come back and visit, we'll be here!

[@skwerlee]

155 internal??? Did you mean 165 which is the USDA recommended safe temperature? I always take to 165.

[@spenzalii]

The carryover may take the bird to 165

[@foodbrewbbq6587]

+1 on the carryover. Heat has momentum so it will continue to cook slightly after being removed from the heat. Nothing saying you couldn’t go to 165*F and take it off, but it will probably end up around 170*F. Either way you temp it, following the rest of Chef Tom’s instructions here will produce a pretty tasty holiday meal 👍

[@loukolomatis1136]

Awesome recipe! I just picked up this brine. My only question is do you use 1 bottle of the concentrate or 2? I know in previous videos you use 1... nice cookin chef!

[@allthingsbbq]

We used two bottles in the recipe, here is the link to the directions on The Sauce: www.atbbq.com/thesauce/classic-holiday-turkey/

[@jamesg8246]

I love this but who has a refrigerator with enough room to put that bucket in? That's why I've been using turkey size oven bags, purge the air, tie it shut and use a cooler just in case the bag develops a hole.

[@bwsewell]

All the turkeys

[@Brandondrumkc]

Hopefully someone can clarify before to late. Total cook time is roughly 4 hours?

[@mccrayjonesiii6378]

Same question. Trying to decide what time to start mine tomorrow.

[@kentnafziger4692]

At 10:35 he says he’s 4 hours into the cook and it’s come up to temp. I’m doing a 12 lb tomorrow and will plan on about 4 hours.

[@zhuravlevandrey]

Вот это круто!!

[@bluestraveler5082]

Can you do a Paella or whole duck ?

[@greggf.1393]

Chef Tom, "Saver of Dry Turkeys" Hey @Tom, do you use a store bought turkey? If not, do you think the results with a store bought would be as good? Store bought= Wal-Mart, Aldi, Target, etc

[@greggf.1393]

@medusa little butterball, tyson, etc. Doesn't matter, I won't get a response anyways.

[@easternadventures9978]

@@greggf.1393 Lobels has good turkeys for sale online. Bit on the expensive side, but I splurge for one each year.

[@greggf.1393]

@@easternadventures9978 wow, I think "bit on the expensive side" is a "bit of an understatement" lol. Thanks for the suggestion though.

[@connorskitchen147]

I don't think he does. But I wouldn't use one, most of them aren't raised well and are given antibiotics, preservatives and other undesirables like that. A super expensive bird isn't necessary for a family dinner, but a nice organic turkey would be great.

[@greggf.1393]

@@connorskitchen147 I wouldn't mind paying 30-50 dollars for a 10-12 lb turkey.

[@sschevmale24]

Ramsey came up with a good idea well some chef told him lol. However long you cook it is how long you let it rest.

[@ShawnBauer]

I've using this same Brine Concentrate for years and two bottles is overkill! Save your money and use one per bird.

[@pakitech3413]

Can I just rub the concentrate on the bird for over night and then wash the bird before cooking?

[@ShawnBauer]

100 subscribers with 10 videos no, I would not do that. It’s way to concentrated for that and it will not penetrate the bird

[@allieandbo]

Correct. One bottle is plenty. I use it too and it's delicious along with the Cattleman's Ranchero Rub.

[@amgatti]

I tried this recipe, but my breast reached the 155 degree temp before the thighs were fully cooked (in my opinion). Should I be rotating the turkey periodically? I’m actually using a Traeger pellet grill. I assume that shouldn’t make any difference.

[@prh702]

This video should be renamed “bearded guy eats a whole turkey.” J/K, great video. Looking forward to doing one of these on my Camp Chef.

[@SuperFantasticITGuy]

I like the sound of this recipe, here's my question. I want the Turkey Smoked, but with these flavors. As you know, on pellets grill once you go past 275, you're not smoking anymore. So, the temps you are suggesting means I must use smoke tubes for smoke. Is there any other way to maintain the crispiness of the skin, but smoking at 275 for a couple of hours, at some point? Or, starting low, and cranking the temp up to 450 for a period of time to crisp up the skin later? If there's no other way, then i'll just add smoke tubes.

[@ChefChrisDay]

I swear I saw you as an escoffier online culinary school instructor in an ad a few months back... Comment if it's you!

[@appleimac07]

Speaking of Thanksgiving. Brunswick Stew?

[@paulk782]

So, when you pull the bird off @ 155 degrees, rest of the bird is 165?

[@jennieblock2384]

Dear Chef Tom, We are big fans of yours and I am writing to make a suggestion. My son is an avid griller and smoker and he usually cooks our turkey but this year because of the pandemic, he is not here. He suggested that we go ahead and make your "Classic Holiday Turkey" on the Yoder grill at our family house in the Keys. We ordered your kit with the brine bucket and all of the ingredients and my two son-in-laws carefully followed the enclosed written instructions. This morning my son (who is not here) texted and asked "How is the turkey doing?" I sent him a picture of the brining bucket sitting on a table in the kitchen. He said, "You didn't put it in the refrigerator?" My response" "No, the instructions did not say to do put the bucket in the refrigerator. The instructions say to put the turkey in the refrigerator for 24 hours after it comes out of the brine." So... long story short, after some back and forth, we ended up having to throw out the turkey and the brine and start over. I ran to the store and fortunately, they still had a turkey, my son found me a recipe for a new brine which I came home and made....and our new bird is now brining in the refrigerator....we won't be able to let it dry for 24 hours... but hopefully, we can still get some crisp skin. We are very glad we discovered the problem in time to get a new turkey because after really trying to avoid the coronavirus, I don't want to die from eating rancid turkey. Now you are probably thinking...."How dumb is she??.. everyone knows that you can't leave a turkey at room temperature for 24 hours." However, everyone doesn't know this -- I have a PhD and after thinking about it, it did make sense - we even discussed it at the time we put the turkey in the brine..... but we are novices and we figured maybe with the salt is wasn't necessary and the instructions didn't say to put the turkey into the refrigerator until the next step. (You do say it in the video which I have since watched but the video and the printed instructions should be consistent... also in the video, you say to put water in the pan under rack but this is not in the written instructions either so you might want to add that in as well.) We are fine and happy here...and all's well that ends well but please add "after putting the bird in the brine bucket, put the bucket in the refrigerator for 24 hours" to your written instructions. Very best wishes to you and your family at Thanksgiving... stay safe.. and keep sending good recipes. All the best, Jennie, Miami, Florida

[@dundiel1]

Just followed this recipe and it reached internal temp of 155 in the 45 min at 450 degrees, not sure what I did wrong

[@mmdewalt]

Everything works great besides the 45 mins at 450. Burns the skin every time. Maybe I am missing something, but I have tried this to the T, and all three times ruin it at the initial 450°.

[@missydnic]

for me , like chef tom , when you got a pellet grill smoker , its works great