Here is EVERYTHING You Need To Know Before You Cook Turkey

[@bernardsbbq]

Last year I did a turkey on the joetissery and it was amazing. I turned up the heat for the last 10 minutes and the skin was perfect.

[@jeroenderksen5016]

Great video!! Nice to see the difference between each style. Great to see the crew again!!

[@larryr2000]

Roel, Excellent vid! You are at your best when you teach your viewers with the detail as shown in this vid. Good job sir.

[@PITMASTERX]

kalkoen.nl/

[@JayB-JayB]

I love "turkey time"! ... and I love your adorable dog!🥰

[@jeffreyhendrikse8700]

I just ordered a classic 3 with Joetisserie and this video came exactly at the right time!! Been searching for Turkey videos all week but this one is spot on!!! Thanks so much!!!

[@grahambishop263]

Great Video thanks for including the gang and the eva to

[@carisalex]

You did a very good job in explaining almost everything. Great video!

[@JayB-JayB]

This was a really great video! Very helpful. Thanks Roel!

[@johnnyBGD]

Tried the Roasted Turkey and turned out fabulous! Thanks for the tips! Nice and juicy!

[@petervandenberg770]

Lekker man.mooi verhaal zo ,ik moet ook een spit kopen zo te zien. Groet Peter.

[@shaunbourne9107]

Great comparison video - I think I'll try a few chicken experiments ready for Christmas (on the Weber Kettle) and have a rotisserie also. Many thanks for making us all better cooks and keep the lessons coming they are great to watch.

[@BVos-jd5bk]

Looks delicious. I need to buy a Kamado Joe

[@kennethhenry8128]

I like to put all the charcoal on one side and use a heat deflector when I do a rotisserie bird, I find it easier to control flare ups and control the temperature. Then just pull the deflector near the end to crisp the skin.

[@1230mkelly]

Facts. And most of the "flare ups" comes from the 🪔 oil/grease/juices from the cook coming into direct contact with the fire 🔥.

[@wehadababyitsaboyyy]

Yay Morrison is back!

[@FaroekHussainali]

About the brine, do you inject it like a day before? or really just before you put the turkey on the grill?

[@canonphoto]

Lol that little part you love so much on the end is called the Popes nose 😂 my favourite as well if done right. Cheers my friend

[@John-gq5dh]

Great video!What size of Kamado Joe are you using for the turkey the 18 inch or 24 inch

[@PITMASTERX]

Big joe

[@jeffrey8859]

Great video, was thinking about doing a turkey this Christmas on the Joetisserie. Could you let me know where you ordered this turkey? Kelly Bronze only has a UK or USA website and can't find the delivery to Europe/The Netherlands

[@PITMASTERX]

kalkoen.nl/

[@jeffrey8859]

@@PITMASTERX Sometimes it's so simple, thanks 👍🏻👍🏻 Just checked the website and see they recommend a turkey of 5 kgs for 8-10 persons. Normally a turkey around 3/3.5 kgs is sufficient for 8 persons. Could you comment on this and would the 4.5/5kg turkey fit the KJ Classic 2 on the Joetisserie?

[@johnrburke]

Hey friend. I didn’t catch what bbq temperature you were aiming for on the spatchcock method?

[@cornpop3159]

If you stuff the bird, all the juices run out into the stuffing. Amazing stuffing, excellent dark meat, jerky breast meat that requires copious amounts of gravy to be edible. So this year I processed my bird into sections. And laid those sections on top of a pan filled with stuffing. Cooked the Stuffing tray with the dark meat for about an hour, then pulled it out, did a little arangeing, and put the raw breast in the tray. Cooked until the Breast was 155f (68.3C). And wouldn't you know it, dark meat was still only 170f (77c), so I put the breast of the serving tray and popped the dark meat stuffing dish back in for 20ish more minutes. Finally, 185 dark meat, 155 light meat, all that turkey grease and juice in the stuffing. Perfection from every sector of the experiment, didn't even need the organ/carcass gravy.

[@cornpop3159]

My next experiment is the exact same thing, except putting the Turkey on a rack above the stuffing. I think that would be even better.

[@RiazUddin-sk3uw]

Halfway through and it’s already looking good. I tried them as a chicken substitute but not a big fan. The wings taste awesome though. Cheers, team Roel!

[@jacklawson1367]

I’ve a question; I noticed that you are driving the MEATER + probe beyond the line, as suggested, why ? Am I using the same device incorrectly, that’s my real interest. I’m referring to the dry brined method during the cook. Another informative and classy show, thanks for sharing.

[@PITMASTERX]

Thanks Jack. I find that when the meat is almost done, the meater tents to pop out somewhat. That's why I put it in a little further at the start of the cook

[@ChristopherEland]

Great cook, keep on grilling

[@soumynonareverse7807]

Ziet er weer goed uit Roel. Vraagje, het Jachtseizoen is al even begonnen. Zou jij een soort Proeverij kunnen maken van wild voor 4 personen? Ik wil namelijk zelf iets doen zodat ik een goed beeld heb hoe de verschillende soorten wild smaakt op 1 avond.

[@PITMASTERX]

Ik zit nog te wachten op een edelhert. Dan ga ik er zeker mee aan de slag

[@soumynonareverse7807]

@@PITMASTERX ben benieuwd

[@leebhoy88]

The popes nose over the oyster? Crazy. I'll have to try the tail this year usually I trim it for stock after it's cooked

[@blueenglishstaffybreeder6956]

I’d love to see you do a beer can turkey, that’d be different

[@tirthaabanerjee]

method benifit 1 benifit 2 disadvantage roasting tender fits in 18" grill tall grill needed spatchcock crispy fits in short grill wide grill needed rotisserie juicy both short and compact rotisserie ring

[@svdk-j4x]

You said link down below for the Turkey? I don't see it. Tried to Google, but I want to know I'm buying the real deal.

[@PITMASTERX]

kalkoen.nl/

[@paulrodberg]

Morrison!!!!!

[@billphilips8628]

Please, where is Morrison?

[@poehlerj]

Interesting, my mother always ate the tail piece. We thought it was so the rest of us could have more to eat. Large family we had. Now you're suggesting that maybe its the best part, just like the marrow that I used to horde from a roast. You never know until you try.

[@ethanorians]

Do the Dutch actually celebrate Thanksgiving?

[@bensmith7536]

The parsons nose was always something to fight over as a kid.

[@xavierolsson8038]

Nice

[@1shagg420]

This is a grill sales channel lol. I still love the content, but I can't afford any of these units lol

[@romanduran4829]

Smoked, then fried is the way to go imo

[@nightdevil7758]

😋😋

[@the8thark]

He used to obsess over how to get up a Kamado Joe. Now it feels like he is just rushing over that step to get to the meat. This change, I am in two minds about. The star of the show is the meat, but how to set up a Kamado Joe matters too. How to get the coals just right, who you place the grill and heat deflectors where you do, which smoke wood you choose and why. All important information that he does not explain anymore.

[@viciousvictortee1298]

Idk...my cousin doed a spatchcock and it is juicier than all 3 combined.

[@DrPriiime]

Morrison! I thought he left because pitmaster x is afraid to bbq goat.

[@bradcavanagh3092]

I know it's not BBQ, but you neglected deep frying turkey :)

[@PITMASTERX]

Yes 😁

[@theminutebible873]

C.P.R on a turkey

[@bean_tap]

Special thing about these… they are small.

[@u8myshorts]

I saw no juice

[@paulied31]

Take out the wishbones!

[@obiwan8177]

Try it like aron is doing it on "BBQwithfranklin" looks amazing.

[@blindeinsteinnichols6195]

what happen to morrison