MAPLE GLAZED TURKEY Pieces Smoked On The Weber Kettle

If cooking a whole Turkey for Thanksgiving or Christmas is too much for you, then individual pieces are the way to go. In this video I brine Turkey Thighs and a Half Breast, smoke them on the Weber Kettle using Peach Wood, and finish them off with a Maple Glaze.
Brine Ingredients
¼ cup brown Sugar
¼ cup Kosher Salt
¼ cup Coarsely Ground Black Pepper
Maple Glaze Ingredients
½ cup Maple Syrup
1 TBSP Mustard
2 TBSP BBQ Sauce
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#cooking #grilling #turkey #thanksgiving

[@CookingWithRy]

You can find all my Thanksgiving, Christmas, and Holiday dishes in this playlist: kzbin.info/aero/PLu6Ht1WkrJHzm6ldgPFWumdoTOjGLvS1p

[@AwesomeMidnightDrags]

He is not kidding guys...I watched this 3 years ago and done my version and damn....best turkey I have ever eaten! Brine time equals weight of turkey After Brine - Rinse Separate wings, legs, breasts from bone I used Salt & Pepper Butter Underneath & Over Skin I used the Traeger 780 Pro Series 265°F for 3 hrs Brushed melted butter every 30 mins 160°F breasts internal temp 170°F Wings & Legs internal temp Up to 30 minute rest in ziplock bags Sliced breasts 1/2" thick w/Meat Slicer Put breasts slices back in ziplock bag Pulled Wings & Legs back in ziplock bag Kept in ziplock bags until plating for table When to know the rest is over, when the internal temperature begins to drop. The internal temperature will continue to go up when you pull the meat off the cooker, but will begin to cool down once the internal juices flow back in the meat beginning to cool the meat and this would be when the rest is over. Remember it not what is on the grill...but who is in the chair!! Keep The Smoke Rolling and Continue Making Happy Bellies!! Happy Thanksgiving Everyone and God Bless!!

[@bobbicatton]

This method looks so much more appealing than messing with a whole bird. Thanks for another great video👍

[@CiscoRodriguez-h9p]

I'm doing it ,got it in sitting in brine rt now 🤞🙏👍

[@ToeKneeBoy]

HAFA ADAI! Love the Guam seal on the fridge!

[@MrArock47]

Best KZbin cook. Discussion over.

[@merrittjohnson3520]

love my kettle for brisket

[@SmokyRibsBBQ]

Happy Thanksgiving Ry! Man those looked amazing! Great color, plenty of juicy goodness!

[@CookingWithRy]

Thank you, Rus! A Happy Thanksgiving to you, too :)

[@CookingwithStephennJacklyn]

Those Turkey pieces looks so GUUUD I can just imagine the flavors there. Thanks for sharing. Cheers!

[@brianveestrom6784]

The kettle makes everything look and taste better. Doing pieces is the great idea for a lot of people. I think it is time to dig out the maple syrup. Happy Thanksgiving Ry!

[@CookingWithRy]

Happy Thanksgiving to you!

[@4MzBBQandGRILL]

Beautiful color on those turkey pieces and the glaze put a nice shine on them. Nice job 👍🏻

[@RonaldReads]

Yours are easily amongst my fav BBQ vids out there, all the inspiration I need for Sunday dinner! Thank you for sharing.

[@DWCook-oh6me]

You have inspired a lot of my BBQing

[@benbryce2788]

They look rally good, nice job Ry

[@marcpjoyner]

I’m glad I found your channel this year. I had never considered a glaze on a turkey before. I’m really going to try to nail some tasty skin this year

[@thegalleryBBQ]

Ry, Awesome looking bird. Some good tips. Thanks, buddy, and have an awesome Thanksgiving! juicy as juicy could be!!!

[@garretkom]

Excellent video. Keep up the excellent work!. Extremely informative

[@TheDawgfathasBBQ]

Great looking turkey parts Ry! Happy Thanksgiving my man. 🍻🍻🍻

[@CookingWithRy]

Thank you, my friend. And a Happy Thanksgiving to you and your family!

[@FGUK1973]

That looked FAB!!!!! Have a happy Thanksgiving 2020 Ry. Celebrated Thanksgiving, in the early 80's with an American family and it was wonderful!! Ate loads of Turkey as it is one of my fave meats. 10/10 again.

[@JuanGutierrez-vm3iz]

Ry thanks you just make my thanksgiving dinner god bless you and your family

[@shermanculbertson6244]

Imagine being his neighbor during the holidays. I’d be the absolute nicest person I could be the rest of the year so hopefully he’d invited me over during the holidays.

[@iambiblefellowship2886]

Great cook Ry, we’re doing the same thing this year for the first time. A whole turkey is just to much for 3. I just received 36in Camp Chef WiFi today and I’m anxious to use it next week, I’m smoking up two breast and a ham. Happy thanksgiving brother 😋👍🏼

[@TheWwbartman354]

Looks awesome and 🤤 yummy

[@jaybooth4815]

Amazing cook Ry! A real juice a lange for sure! Looks delicious! Happy Thanksgiving to you and your family! God bless.

[@CookingWithRy]

Same to you!

[@seaninglin1967]

Hey man can you figure out a recipe for beef jerky in the oven (in under 2 hours)? That would be a great thing to try

[@shannonconnock2588]

Great video

[@gregshanor669]

I like that cast iron grill. Where did U get it. I got a 26 in size. Was looking for one to replace the original grill

[@CookingWithRy]

That’s a Malory M1 Cast Iron Grate. Not sure if they make it for 26”

[@gregshanor669]

@@CookingWithRy I checked the link sadly it don't. Will have to look somewhere else

[@chrisrandel2668]

Great color and nice option for people who do not want to cook a whole turkey. What rub did you use. Thanks and have a great Thanksgiving.

[@CookingWithRy]

That's the Adkins Western BBQ Rub :)

[@redbeardseasonings4657]

Looks delicious Ry! Excellent video, as always!

[@bigw1552]

I wish I thought of this 20 years ago thanks

[@sparkythomas6354]

Nicely done. I have had issues with the thighs and breast cooking at different rates so being able to pull pieces off separately is a great option. I would be cooking on a WSM. Do you think this method would work at 275-325 temp range?

[@CookingWithRy]

Absolutely :)

[@emmgeevideo]

I decided to brine and smoke a whole turkey this Thanksgiving. I wish I had seen this video first. I wasted my time and money... First of all, like you I love the thigh and breast. The wings, back, and legs (and other assorted parts) are not appealing. I spatchcocked it which wasn’t easy and I spent more time man-handling the darn thing than I liked. And the result was meh. My mouth watered as I watched you take a few choice pieces and apply the goodies and come out with a great result. Live and learn...

[@timvandyke8165]

That looks great! I do love a glaze on Turkey. I am,usimg your Spatchcock recipe from last year. My wife got a 21# Turkey...Yeah that is way too much but @ .38/lb. Why not have a lot of leftovers! I have not done a turkey this large. Do you have an idea of how long it will take on the smoker at temps bwtween 275 and 300?

[@CookingWithRy]

That’s a great price! That large of a bird I’d plan on 4-5 hours to be safe 😊

[@dkugler007]

Any suggestions to make our own rub at home?

[@CookingWithRy]

Here you go: kzbin.info/www/bejne/fZ6zZIaYmr2IlZY :)

[@Yonaivy26]

Hey RY do you ever do gravy for turkey?

[@CookingWithRy]

I’m fortunate that someone else usually makes the gravy 😊

[@iwanajeep6924]

You did this at 350-400. For crispy skin, how much higher would you have gone?

[@CookingWithRy]

Probably 450-500 :)

[@iwanajeep6924]

Thank you. Can you run that hot on a full turkey?

[@CookingWithRy]

@@iwanajeep6924 I think on a smaller turkey, possibly. But if it's spatchcocked you'll be able to get a more even cook even at higher temperature. But you can always kick up the temp near the end for about 30 minutes :)

[@iwanajeep6924]

Thank you so much. Looking forward to many more great videos.

[@oscaramaya8599]

👍👍👍

[@Bob.Loblaw.Bob.Loblaw]

Looks delicious but I keep wondering why you want to "get those turkey pieces to Iraq". Does turkey taste better in the Middle East? Just curious

[@CookingWithRy]

When I couldn't get the to the rack fast enough, I ran :)

[@__hjg__2123]

I'm a breast man too.

[@AspyreFGC]

This looks great. Every time I cook turkey, it is placed into a brine like this. I really makes a HUGE difference. Great stuff as usual Ry, have a hood holiday!