🔥🦃Find the step-by-step recipe HERE ➡ www.madbackyard.com/how-to-smoke-a-turkey-on-a-pellet-grill/
@LearningToFixIT10 ай бұрын
I was looking forward to this video! I can't wait to smoke a Thanksgiving Turkey. I learned how to carve the turkey better to make it even more tender.
@madbackyard10 ай бұрын
That’s great! Thanks for watching!
@dhansel48355 ай бұрын
The weather here in Houston was 55deg-72deg in the morning. I put 3 baby backed ribs on the Pit Boss 1150 for several hours. The ribs were golden done with a beautiful smoke ring inside. I also cooked 28 Shotgun Shells too. When seasoning them you need to be careful to not put too much salt on them as the bacon has some salt along with the 1lb Chorizo Mexican sausage with 2lbs ground meat, 2 cups cheese and 2 bunches of chopped cilantro. Stuffing the Mercado shells with a jerky gun was a breeze. I love these videos and recites.
@katiecrosby11879 ай бұрын
I love this! I'm going to try this during this Holiday Season. I love how you show how to carve the turkey so efficiently. Thank you!!
@madbackyard9 ай бұрын
Thanks Katie!! I appreciate it!
@Geek_Chef11 ай бұрын
Robert.....I hope your channel takes off.....your videos are methodical and informative! For an engineer, I appreciate your attention to details. Was just struggling with smoking a turkey because of the timing to get it ready to eat by 6:30 dinner time....your idea of the chicken stock in the pan at 170 degrees is genius! Looks like I will be making one this weekend...
@madbackyard11 ай бұрын
Thank you so much for taking the time to write this! Yes, I forget where I originally heard that trick but it’s a game changer!
@fatbelly33859 ай бұрын
I liked the smoke box tip
@madbackyard9 ай бұрын
Thanks! Make sure to check out the full video here... kzbin.info/www/bejne/rarJZGZsbc1pn6c
@JB-ej2qy9 ай бұрын
We use the v rack also, foil pan and cookie sheet for ease. We use the smokey juice drippings on the stuffing. Yumm! We stoped brining wet/dry. To much of a pain. I like hickory pellets. Cook at 225-2 hours 350 to finish. I might flip the bird and wrap at 135, maybe. I’m going to add charcoal and wet wood chips wrapped in foil. Poke holes in foil for smoke. Something new on a pellet smoker. Inspired by your vid, It might work. I did it this way on the old charcoal tube smoker and it worked great. Happy Thanksgiving y’all 🫣😝🍺
@madbackyard9 ай бұрын
Interesting ideas! I've never wrapped a whole turkey before, how did it turn out? I assume the skin was no longer crispy but how was the meat? I've tried the wood chips wrapped in foil down on the flame broiler above the firepot but I found the smoke was way too dirty from low temp and the lack of oxygen. Maybe you've found a better technique, I'd love to hear about it. I prefer this method instead for the time being: kzbin.info/www/bejne/rarJZGZsbc1pn6c. Thanks for watching!
@JB-ej2qy9 ай бұрын
@@madbackyard Thanks for reaching out. Funny story, my wife put the turkey in the smoker one year. To my surprise she put the turkey on upside down”breast down” but wow it turned out great. The breast was very moist. So back to the wrapping idea. I saw video by Franklin BBQ. He wraps his turkey 135 degrees and then turns it upside down to finish. Also I might try hot charcoal and wood chips in foil. Take care
@madbackyard9 ай бұрын
Ha that’s funny. I’ve done it upside down before too. It kind of messes up the skin but the breast meat stays very moist.
@timmcdermott911029 күн бұрын
I like a wet brining better as the turkey is a lot more moist and juicy and it’s easier to separate too.
@madbackyard28 күн бұрын
If it works for you that’s great! I’ve done both and found the wet brining not worth the hassle. I get the same or better results from dry brining personally.
@toddhatch682610 ай бұрын
I'm going to give this a try for Thanksgiving next month!!!
@madbackyard10 ай бұрын
Awesome! Let us know how it comes out! Thanks for watching!
@toddhatch68267 ай бұрын
Sorry I never replied. The smoked turkey came out great! Even my wife who doesn't like turkey said it was the super juicy and tasty. The best thing was the drippings for gravy. The gravy had a smoky flavor that was out of this world. Thanks for having a channel dedicated strictly to using a pit boss pellet smoker. I would send pics of the turkey but don't know how to get ahold of you. Thanks again for all the tips!!!
@toddhatch682611 ай бұрын
Thank you! That looks delicious!! I am looking forward to smoking my turkey on Thanksgiving!
@madbackyard11 ай бұрын
It was! Thanks!
@user-ui4tb6ro3j11 ай бұрын
I think this turkey carcass looks perfect for soup making. 🥰
@madbackyard11 ай бұрын
We’ve got a great recipe for smoked turkey soup! www.madbackyard.com/smoked-turkey-soup/
@KrashmanVonStinkputn10 ай бұрын
Interesting smoke box trick. I've been using a cast iron loaf pan in the same way to add wood chunks. Closest to stick burner or WSM I've been able to get.
@madbackyard10 ай бұрын
That's a neat idea...do you just leave the loaf pan uncovered? Any issues with the wood igniting into flames?
@KrashmanVonStinkputn10 ай бұрын
I put some charcoal in bottom, start with torch on one end, lay some chunks on top. Uncovered. Any flames go out when lid is closed. When done rinse with H20 (no soap!), spray with oil and store in pit.@@madbackyard
@madbackyard10 ай бұрын
Thats awesome! Will have to try!@@KrashmanVonStinkputn
@masterchiefmasterchieflopez9 ай бұрын
good job
@madbackyard9 ай бұрын
Thank you!! 🙏
@georgevillanueva76969 ай бұрын
THANKS excelente video
@madbackyard9 ай бұрын
You are welcome!
@mikecaputo78259 ай бұрын
I have a 17lb turkey and plan on doing lower temp for a few hours then cranking it up. I’ve heard reverse this method works better for crispier skin. What are your thoughts and how long would you expect the bird to take being it’s size and method?
@madbackyard9 ай бұрын
Probably about 4 hours depending how low you start your smoking temperature. I would smoke first. Meat absorbs the most smoke flavor when it’s still wet and cold. The reverse method is common when using an oven but in a smoker I’d start low. Thanks!
@mdamiano889 ай бұрын
How long did you add chunks of wood for? I understand poultry picks up a a lot of smoke quickly
@madbackyard9 ай бұрын
Using that smoke box I maybe reloaded 1 time after the first ones burnt out. So probably about 90 minutes total smoke time. Which is plenty for turkey like you mentioned. Thanks for watching!
@johnnyhoover587011 ай бұрын
Looks great, what about us pit boss owners who can't do increments of 25⁰. After 250 it only goes up 50⁰at a time.
@madbackyard11 ай бұрын
It’s still all good! I would do 350 if you want crispy skin. Thanks for watching!
@johnnyhoover587011 ай бұрын
@@madbackyard thank you for the reply. I'll give it a shot
@madbackyard11 ай бұрын
You can even crank to 400 at the very end for better skin and rendering like we did to 375. Just watch it closely don’t leave for too long unattended at that temp make sure skin isn’t getting burnt.
@marco7859 ай бұрын
Can I dry brine any inject if so what order?
@madbackyard9 ай бұрын
You can…just be careful not to over-salt the turkey. Maybe use unsalted butter for the injection. I would inject first, wipe off any excess on the outside, and then dry brine.
@shawnhemminger41799 ай бұрын
So how long did you cook it for?
@madbackyard9 ай бұрын
This one took about 4 hours. But...I open my lid a lot more often for pictures and filming so yours may not take as long. Depends on a lot of factors, so make sure to always go by temperature and not time. Thanks for watching!
@shawnhemminger41799 ай бұрын
@@madbackyard thx
@shawnhemminger41799 ай бұрын
Another question. Are you using direct or indirect heat
@madbackyard9 ай бұрын
Indirect. Make sure that flame broiler plate is closed if you’re on a Pit Boss.
@elimherr19 ай бұрын
I have a 20lb bird would you recommend spatch cock for this big a burd or will I be fine whole (prefer whole) also how many hours/lb till done?
@madbackyard9 ай бұрын
It'll be delicious either way! 20 pounder may take close to 4.5 hours at 325. Half that time if you spatchcock. Always go by temperature though. On a BIG bird like that, if you leave it whole, go by temps in the breast, remove at 160. If thigh meat still not up to 170, carve them and the legs off and throw them back on to finish. White meat needs to get to 165 after resting, dark meat 175. Hope that helps! Thanks!
@drvictoria079 ай бұрын
No injection?
@madbackyard9 ай бұрын
You can absolutely inject if you want to! We had just injected our turkey breast in this video.... kzbin.info/www/bejne/r6GVlYl5oayFq7c so we were trying to keep this recipe more straightforward. But you can follow that recipe for garlic butter for injecting your whole turkey too. www.madbackyard.com/how-to-cook-a-turkey-breast-on-a-pellet-grill/