Juicy SMOKED TURKEY on a Pellet Grill! | CRISPY SKIN!

[@madbackyard]

🔥🦃Find the step-by-step recipe HERE ➡ www.madbackyard.com/how-to-smoke-a-turkey-on-a-pellet-grill/

[@LearningToFixIT]

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.

[@madbackyard]

That’s great! Thanks for watching!

[@jozerx60]

Thx for the guidance, I was worried about dry brining being too salty, but no not at all. temps were on point, only difference is I added pit Boss maple chipotle rub. Turkey came out amazing, skin was just right and super juicy. Thx Robert your videos never let me down. 🔥🔥🔥

[@madbackyard]

Great to hear! Thanks for the comment and Happy Thanksgiving to you and you’re family, thanks for watching!

[@Geek_Chef]

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...

[@madbackyard]

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!

[@katiecrosby1187]

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!!

[@madbackyard]

Thanks Katie!! I appreciate it!

[@JohnPeterson-x3m]

Great video. Love the fact there isn't annoying/distracting background music

[@dhansel4835]

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.

[@JB-ej2qy]

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 🫣😝🍺

[@madbackyard]

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-ej2qy]

@@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

[@madbackyard]

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.

[@fatbelly3385]

I liked the smoke box tip

[@madbackyard]

Thanks! Make sure to check out the full video here... kzbin.info/www/bejne/rarJZGZsbc1pn6c

[@KrashmanVonStinkputn]

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.

[@madbackyard]

That's a neat idea...do you just leave the loaf pan uncovered? Any issues with the wood igniting into flames?

[@KrashmanVonStinkputn]

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

[@madbackyard]

Thats awesome! Will have to try!@@KrashmanVonStinkputn

[@toddhatch6826]

Thank you! That looks delicious!! I am looking forward to smoking my turkey on Thanksgiving!

[@madbackyard]

It was! Thanks!

[@SueG-t5v]

I think this turkey carcass looks perfect for soup making. 🥰

[@madbackyard]

We’ve got a great recipe for smoked turkey soup! www.madbackyard.com/smoked-turkey-soup/

[@toddhatch6826]

I'm going to give this a try for Thanksgiving next month!!!

[@madbackyard]

Awesome! Let us know how it comes out! Thanks for watching!

[@toddhatch6826]

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!!!

[@johnwinn4213]

Thank you sir for the carving info maybe won`t butcher the bird this year

[@dwightvoeks9970]

Nice tutorial.

[@madbackyard]

Many thanks!

[@mikecaputo7825]

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?

[@madbackyard]

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!

[@mdamiano88]

How long did you add chunks of wood for? I understand poultry picks up a a lot of smoke quickly

[@madbackyard]

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!

[@johnnyhoover5870]

Looks great, what about us pit boss owners who can't do increments of 25⁰. After 250 it only goes up 50⁰at a time.

[@madbackyard]

It’s still all good! I would do 350 if you want crispy skin. Thanks for watching!

[@johnnyhoover5870]

@@madbackyard thank you for the reply. I'll give it a shot

[@madbackyard]

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.

[@masterchiefmasterchieflopez]

good job

[@madbackyard]

Thank you!! 🙏

[@timmcdermott9110]

I like a wet brining better as the turkey is a lot more moist and juicy and it’s easier to separate too.

[@madbackyard]

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.

[@ivanhamlyn]

How often should you clean out the burn pot on a pellet grill??

[@madbackyard]

I would do it after every long cook or after every 2 shorter cooks. I just get in The habit of cleaning it out before I start every cook. This is probably the most important maintenance you can do to keep it working properly.

[@ivanhamlyn]

@@madbackyard thanks!

[@AllenTom-y6n]

If I get medium liner, do I get large nitrile gloves?

[@madbackyard]

My hands are average size but I still like the XL gloves because they are much easier to get on and off over the liners. You can also double them up so you can take one greasy pair off and still have another pair on under to keep working.

[@waywordprairie922]

dry brine a pre BRINED turkey sounds like a good way to get super salty product and will be like sandwich meat ESP if add more smoke.. this is CRAZY unless like oversmoked over salted meat again, closer to turkey bacon i guess is good too? you will get crispy skin JUST by drying overnight, no need to REbrine ur bird ;) KISS. is this the firstt turkey u smoked? if want higher smoke flavor cook for an hour or 2 at 200-240F, this actually will help dry the skin out aswell (like sausage making) so when you crank it up to 300-350 it will get golden.

[@marco785]

Can I dry brine any inject if so what order?

[@madbackyard]

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.

[@shawnhemminger4179]

So how long did you cook it for?

[@madbackyard]

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!

[@shawnhemminger4179]

@@madbackyard thx

[@shawnhemminger4179]

Another question. Are you using direct or indirect heat

[@madbackyard]

Indirect. Make sure that flame broiler plate is closed if you’re on a Pit Boss.

[@mikelaffoon5986]

Smoke hardly penetrates turkey skin. Try some vertical slices in skin @ 185 degrees for two hours. Cut off wing tips, and foil cover skin slices. Raise temp. to 325 until done.

[@georgevillanueva7696]

THANKS excelente video

[@madbackyard]

You are welcome!

[@monicacaldino2632]

Can you explain in Spanish please!!! Thank you so much ❤️!!

[@elimherr1]

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?

[@madbackyard]

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!

[@luisibanezvdjla]

It looks dry, i recomeend to inject some liquid butter.

[@drvictoria07]

No injection?

[@madbackyard]

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/

[@rockyroads2935]

Should be injecting it every 40 min.