How to Make The Ultimate Turkey On The Grill or Smoker. Watch Now!

Wondering how to grill or smoke your turkey? Learn how to make the ultimate turkey for Thanksgiving, or anytime on your grill or smoke from Meathead from AmazingRibs.com. Commercial free! Click here to see the recipe that accompanies this video tinyurl.com/6buq46
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#turkey #foodie #recipe #grilled #smoker #smokedturkey #howto #spatchcock #bbq #barbecue #thanksgiving

[@AmazingRibs]

+Doug Edwards The grate is 22.5", same as a weber kettle. That was an 18 pound bird. But I have scrunched bigger birds onto a grate that size.

[@MattLesak]

I've used this technique ever since I discovered your website years ago. I'm asked each year to cook the bird this way. That's how you know people love it. Thank you!

[@AmazingRibs]

Thanks!

[@kan-zee]

I love Jenny's fun energy in all the videos.... but also Mr Meathead , brings in that good science perspective that helps alot. 💪😍👍💓💗💖

[@miamiwax5504]

Damn she put that gravy on the fire with no gloves 💪🏼

[@armadillotoe]

I like to use a bread knife for most of my spatchcocking needs. It seems to be a lot less effort. I do use shears if I run into something the bread knife won't handle, but it handles most things.

[@boatbuilder1]

I have watched a lot of Smoked Turkey videos and want to say yours is one of the best I have seen! Thanks You and Happy Turkey Day 2018 ( 2 days from now)

[@AmazingRibs]

THANKS! And happy Holiday to you too!

[@nyanates]

Really? I’ll try this but wonder if adding wood chunks would’ve made it even better.

[@Hardingmavman]

you should make a video on the gravy and the steps to make it

[@jamesnoland3293]

Meathead this is the best turkey i've ever made ! I Am a member on the pit but can't find the recipe for the dressing in the the muffin pan.

[@gian323]

Great technique meathead! Also I loved how she giggled at spatchcock

[@MeatheadGoldwyn]

Its a fun word!

[@LaMusicade4]

Had some today

[@alquinn3562]

Glad to see videos. Been a fan for years. Followers would know that you don’t need to reach 165 for it to be done. A lesser temperature for a longer duration,has the same effect for safety and doesn’t dry out the meat. I encourage people to go to the website and read all the great stuff in there. Truly the e bible for cooking meat. It’s a cold windy rainy day. Thanksgiving morning, Horizon offset smoker. I learned that a insulated welding blanket keeps the cooking portion a bit warmer and can hold the heat better in wind and cold temperatures. Especially in northern climates. No asbestos in the high temp blanket is probably a important consideration. Works great.

[@AmazingRibs]

THANKS! - MH

[@alquinn3562]

@@AmazingRibs Happy Thanksgiving. You have improved the quality of many Thanksgiving feasts. People you will never know are held high around the family table for the delicious protein gracing the table, that they have prepared.

[@AmazingRibs]

@@alquinn3562 Mom? Is that you? Seriously, thanks for the kind words. I'm just having fun! - mh

[@alquinn3562]

@@AmazingRibs lol

[@randomactsofcooking]

I'd give this multiple thumbs up but KZbin limits me to only one thumb up. Luv your style. Just watched the bloopers video and had to laugh out loud!!!

[@captwasabi4525]

Any wood chips (Apple, hickory, etc)?

[@DrMayhem70]

SPATCHCOCKING!

[@RippinKage]

Yes Meathead! This is my hands-down favorite turkey recipe, but I also inject with butter before the cook and about 1 hour in. Any reason why you don't inject for extra moisture?

[@yakuzaronin7090]

similar question, but i'd prefer to wet brine overnight...is that a good or bad idea?

[@dougedmunds]

How many pounds is the bird in the video? How big is the smoker grill?

[@Vandelay_Ind.]

What size bird would fit onto the 18.5" Weber when Spatchcocked?

[@MeatheadGoldwyn]

I have gotten a 20 pounder easily.

[@KareezyG]

How was the gravy made? Thank you.

[@AmazingRibs]

+Kareezy It is a stick The whole process is here amazingribs.com/recipes/chicken_turkey_duck/ultimate_smoked_turkey.html#grannys

[@mnnorseman64]

Oh, I forgot! Thanks Meathead for this great video.

[@AmazingRibs]

+Michael O Thank you!

[@addacusfinch1510]

Great video, what music is that playing and what is the name of song?

[@AmazingRibs]

Not sure! These guys are my neighbors and part of a band that plays Bluegrass. I'll ask.

[@AmazingRibs]

He says "We start with Cripple Creek. An old Hee Haw favorite."

[@pattreadwell6149]

Thank you meat head and Beutiful lady

[@mnnorseman64]

How about oiling the bird first, before the rub?

[@AmazingRibs]

+Michael O You can, but I have been testing herbs and spices and they actually dissolve better in water than oil. But if you grill or smoke, the smoke will come and color it.

[@markcarr5142]

I use a Dremel to cut the spine. Or my trusty Milwaukee Sawzz-All

[@AmazingRibs]

Clever! - mh

[@LaMusicade4]

On the grill to be clear

[@TheM2heavy]

Meat head for Mayor of Orlando. 🤘

[@AmazingRibs]

I don't think I'd like politics, b ut I love Orlando. I am a Gator, class of 71!

[@davidslott]

where did you get that chimney

[@AmazingRibs]

+davidL They are sold in almost ALL hardware stores. Also on Amazon. I use the Weber because it holds 80 briqets and that is a consistent quantity of heat.

[@zakerid]

Looks like they showed 2 different Chimneys. 1 weber and 1 stok. www.amazon.com/Stok-SGA3070-Rapid-Charcoal-Starter/dp/B007ZLIZ5E#customerReviews

[@brandonb2761]

Water pan in or out? If in, empty?

[@AmazingRibs]

I use a drip pan with everything necessary to make the gravy. Click the link above and my article discusses it in detail. Killer stuff.

[@brandonb2761]

Thank you! I have read the article through a couple times now prepping for Thursday. Just wasn’t sure if you kept the water pan in on top of the drip pan.

[@AmazingRibs]

@@brandonb2761 Yeah, the drip pan does double duty. Just keep a CLOSE eye on it and don't let it dry up . If you are using a WSM and youw ater pan is VERY clean, you can use that as a drop pan.

[@bptim42]

Celsius or Fahrenheit??

[@AmazingRibs]

We are in the US so all temps are F. Unfortunately.

[@haroldmusa]

Meathead do you recommend placing a compound butter UNDER the skin on the breasts ? Have you done it ? Also do you recommend brining first ?

[@MeatheadGoldwyn]

Click the link above for my entire treatise on turkey. I have done it and it works, but I am about to change the article saying it is not a major flavor changer.

[@pahanin2480]

I tried to grow a bbq belly like he’s got, and was getting close, but then I got tired of eating all the time and it flattened out

[@AmazingRibs]

Occupation hazard for people who are creating recipes. Much more fun than fat shaming.

[@AmazingRibs]

Oh, and if you tried to contribute intelligently to a conversation, perhaps by asking a question about cooking turkey, or offering a tip, you might have more than 2 followers.