Maple Orange Glazed Turkey | Chef Tom X All Things Barbecue

[@AlanNAlaska]

I used the Sweetwater Spice Brine and the Ranchero seasoning last Thanksgiving, but injected the bird with infused butter instead of putting butter under the skin. The whole family said it was the best turkey they had ever had. I am stoked for this year's bird!

[@pacman_17]

I've never pulled back the turkey skin like that. I've learned a lot of techniques. The presentation on the baking pan is nice.

[@georgejacobi6846]

How did he do that?

[@clintonjlong17]

Chef Tom, I just want to let you know that we all see you dropping those pounds. You’re looking good my brother! Also that turkey looks freaking amazing!

[@benslease]

I thought the same thing. Chef Tom lookin lean!

[@Dominic.Minischetti]

That looks amazing!

[@relewis3]

A couple years ago you did the spatchcock holiday turkey with the same ingredients minus the maple glaze, and I have made it every year since! Hands down my favorite turkey recipe. Might have to do this version this year!

[@allthingsbbq]

We support this decision! 🙌

[@chrisgough8372]

Chef Tom, I am tasked with making turkey for Thanksgiving this year for about 20ish people. I would like to do a mild turkey, potentially this recipe, but would like to do a spicy version too. I would be interested to see how you blend heat in with the traditional flavors or how you would do one even non-traditional. Thank you for continuing to post these recipes!!!

[@TMac0925]

Looks great! Gumbo please

[@lancedean5987]

Great video, I so need to get me a set of the Drip Ez containers

[@mattstraight8179]

Gr8 cook on the Yoder -Str8

[@dk.fresh66]

Thank you Chef Tom for this well-detailed video on this recipe! I just picked up my YS640 a few months ago and am gearing up to do my first smoked turkey this Thanksgiving! I have two questions for you (and I apologize if I missed this in the video or the comments section ... balsamic, glaze or vinegar? It almost appeared that you used a glaze for this. Second (always a question for me at this point) ... where do I put the damn damper??? Thanks again ... love the channel ... love it! Happy Thanksgiving to you and your family! DK

[@mfparkison]

Tom, do you recommend rinsing the brine off? Thanks.

[@allthingsbbq]

Do not rinse the brine off. Either allow it to dry on a cooling rack or pat dry before applying the rub.

[@hruehl]

Sounded like that bird tooted 0:45

[@halcyonoutlander2105]

Can you do a cornbread stuffing?

[@barksjohnson1513]

Can I get info on the cooking plate you are using plz.?!🔥

[@mindycastro9924]

I'd like to try this recipe, but need to do it in the oven instead of a smoker. Are there any adjustments I would need to make to the recipe or the cook temp/time?

[@lem0n]

quick question: any reason why you didn't air-dry it like in most of your other turkey recipes?

[@Brandondrumkc]

Yeah I'm 2 out of 2 on attend turkey wins so far. This one might be too sweet for traditionalist but I'm gonna do it

[@Kaution96]

Chef Tom - If you remember how many pounds was this turkey and long did it take to smoke at until done? I'm asking to plan my cook prior to serving dinner

[@scottchelski9632]

The glaze I use is maple Bourbon Glaze

[@lowdownone]

I would think the brine plus the rub would be too much salt,

[@GhoulishWonderer]

Chef Tom went commercial how sad

[@brandonyano4103]

Always rough when there’s a glaring spelling error in the thumbnail.

[@btingey]

Pretty sure no one watches this for grammar/spelling.

[@TomsGotPowers]

🙄

[@GlRTHBR00KS]

I bet your desk chair smells disgusting