GUARANTEED JUICY Hickory-Smoked Turkey | 2 Steps Frog Style!

[@mikecha1957]

This looks amazing Mr. Jeff. 😎

[@angieroberts1]

That sho nuff looks good sir!!!! I brineine as well. Its so juicy and flavorfull ❤

[@Armadillopepper]

Thanks so much, Angie. Wishing you and your family a very happy Thanksgiving!!

[@maddawgnoll]

Love smoking turkey. Looking forward to seeing your take on it.

[@maddawgnoll]

Looks amazing Jeff.

[@Armadillopepper]

Much thanks and Happy Thanksgiving!

[@BBQPITDOG]

FINALLY....... a turkey video, different than the rest, so easy to follow....and so much better results! Awesome video Jeff! Congratulations my friend on 100K!!!! Happy Thanksgiving!

[@Armadillopepper]

Hey Rob, Thanks so much! Wishing you a Happy Thanksgiving also!!!

[@stevenkohl258]

Winner winner, turkey dinner. Great job Jeff, Happy Thanksgiving

[@Armadillopepper]

Thanks Steve. Happy Thanksgiving to you! I've got another turkey vid going live at 10:30AM ET.

[@stevenkohl258]

@@Armadillopepper I’ll be there

[@martypolderman6937]

I'm a bit too scared / nervous about trying this for the first time, but I'll definitely give it a go on part of a Turkey (really expensive here!). Great video and once again, thanks for sharing these amazing recipes with us 👍👍

[@Armadillopepper]

Thanks! This turkey cost me $8. Got it on sale.

[@thomashauer7508]

Happy thanksgiving! What temp are you maintaining throughout the cook?

[@Armadillopepper]

Happy Thanksgiving to you! 225 to 250.

[@thomashauer7508]

Cheers! I’ll be running this tomorrow, stoked to see how she turns out!

[@danielploy9143]

Nicely done, to simplify things couldn’t you just inject it with the ratio you gave for brining ? Or would it be too salty??? Many people just will not have all the room in the ice box.

[@Armadillopepper]

I would be worried about too salty with injecting brine. I've seen some people use a cooler and keep it cold with ice. The other option is to do a dry brine. I have some vids on our channel showing the dry brine technique. Takes less space.

[@danielploy9143]

@@Armadillopepper coo, thanks for the info.

[@johnlord8337]

Just gobble all of this up - and save some of the shine for the drinking cup

[@Armadillopepper]

Thank you John. A little shine is good!

[@johnlord8337]

Its like spatch cocked cooking - even a true butterflied and boneless turkey cooks so much faster, juicy, easier to cut portions ... and then use the carcass and vegs in a meat soup gravy and stuffing. Leave nothing to waste.

[@Armadillopepper]

Yup!

[@johnlord8337]

That is one drunk turkey !!!

[@Armadillopepper]

😁

[@natedagreat7701]

Should have used a pov angle while cutting, so we can see the technique

[@Armadillopepper]

Check out our bullfrog chicken video where we spent a lot more time showing the cutting angles. Exactly the same technique.

[@johnlord8337]

Actually look like a big tarantula spider - taste like crab/lobster ...

[@johnlord8337]

Ribbet, ribbet ... tastes like frog legs ....

[@Armadillopepper]

I like me some frog legs now

[@LeftLaneLorell]

Camel Spider

[@Armadillopepper]

😄