THE SPICY TURKEY THAT'S ABOUT TO CHANGE YOUR THANKSGIVING FOREVER... | SAM THE COOKING GUY

[@MattKeller]

Sam, none of us have ever been bothered by the planes, the landscapers, the construction, the kids, etc...Don't worry about it, Max is way more annoying than anything else

[@derekrosas1593]

😂

[@derpnderp]

Lmao

[@carlsalvati2459]

@@derekrosas1593p😊

[@idesofmarch8573]

Lmao

[@JoeLowe87]

Yessssssssss

[@78trav]

I can't wait until the neighbors see one of these videos 😂

[@DawnAndersonn]

I love the background noise. Makes the video real which is so hard to find nowadays. Keep up the great entertainment guys!

[@mikemckenzie3634]

Agreed.

[@NoName-rg3np]

Is that hand in the background doing the shocker? Lol

[@newyfreak]

Seen it and immediately went to the comments to see if anyone else seen it. Haha. The shocker makes an appearance every now and then. 😂😂

[@NoName-rg3np]

@@newyfreak 🤣

[@NoName-rg3np]

@@newyfreak if she’s lucky ;)

[@imiloa.]

I wonder if Astro’s parents had a chuckle when they found out who was buying their home 😂 #NewNeighbors #PoolParty #KidsAndDogs oh my

[@winstonsmith1226]

I can’t believe nobody has commented but this is at least the second time those boys have done this. Doesn’t anyone see the background any more? They have done it again. I guess the theme is correct though, the Cajun shocker goes with the Cajun turkey.

[@mr.hunter1065]

scrolled down in the comments for this....lol

[@artherrightus7399]

I love your outdoor kitchen!

[@stonefarmer3005]

We’re doing a smoked Cajun turkey this year.

[@harrisonbergeron9764]

I started spatch cocking my turkey about 10 years ago it is a game changer when it comes to the time and even cooking of a turkey. You can also separate the thigh/leg sections of the turkey from the breast section and put it in about a half hour before the breast. Since the thigh/leg sections takes longer to cook then the breast section.

[@RadioSnivins]

That's a good idea to seperate 'em.

[@TigerMarine62]

You should check on it, it's probably ready.

[@RadioSnivins]

@@TigerMarine62 Lol

[@harrisonbergeron9764]

@@TigerMarine62 I don't have time right now I am chasing my refrigerator.

[@pc7377]

Hey there, so you don't have to cover the bird at all? Isn't the 425 too hot? Thx

[@JJiG]

ive been spatchcocking my turkey for a couple years now and it is by far the best way. i watched someone else fully carve the turkey raw, and pan fried the skin of the all the parts then finish in the oven, that also looked pretty good.

[@gpr8695]

Happy Thanksgiving Sam and family !!!

[@davidpeterson8821]

We did this last year! Best turkey ever! Everybody agreed that this was definitely the way to cook it for the best tasting turkey for Thanksgiving. 😎😀😎

[@justcallmemeta7521]

I love your spatched lemon garlic chicken. I'm sure when I do this it will be my new favorite way to make turkey.

[@Breezio69]

I made this turkey today exactly like you did except I put it in at 275 on my traeger for 2 hours 45 minutes. THE BEST TURKEY IVE EVER MADE! I did the butter under and over the skin and was skeptical that it would make the skin rubber but I had faith in the process. It was bite through and perfect! Going to do this again next year and just play with spices. Go for more of a savory flavor profile and throw some fresh rosemary under the bird to rest on. Cant wait til next year!!!

[@twogrills_oneguy]

Turkey looks great! If I had a dollar for every time you promoted one of your out of stock knives I'd have enough to buy one of your knives, if they were in stock. Just sayin.

[@RadianMeasure]

the barking and kids playing just makes the video sound more lively and family festive :D

[@jerrypennington1225]

Happy Thanksgiving to you and your family! Love you all!

[@dustbusterz]

The Thing I Hate , Is When Cooks Will Tell You Don't Worry. If You Don't Like it, Cause You Won't Notice it or You Won't Taste It . I Call Bull. If That Were True, You Wouldn't Use it In The First Place. You Don't Put Things In A Recipe Because It Won't Be Tasted. You Put it There Specifically Because It Will Change The Flavor and or Texture Of The Dish You're Making. So Stop Telling People These Lies.

[@markvandeven6613]

Important tip, not in the video but in the recipe online: Cover the bird loosely with foil before putting it in the oven. I didn't do that the first time and ended up scraping the outer coating of deliciousness into the trash. Great recipe, though! I'm making it again tomorrow! Wonderful work, Sam and Minions!

[@kudukilla]

If you’re going to use booze, I think whiskey, especially Wild Turkey, would be appropriate.

[@mitchkester1733]

We made this as well, combined with the sides. We were blown away! The 13 lb Turkey was done in 90 mins. We should if done the dry brining over night. We had a hard time getting the cajun buttery topping to stick. One other thing, we kept having to add more liquids to the bottom of our pan. We keep setting off our alarms off in our house. Turned out great loll

[@davidbarnett2068]

I have to agree with Randy. The rapid back in forth camera angles kinda makes me nauseous. I love you videos but cut back the angles back and forth.

[@jyankanich]

Sam, you have changed my game :) ... thank you!!

[@justinleyba8071]

Why do your videos look so magenta? Either set your white balance correctly or adjust the color temperature / tint in post.

[@mrkioscienceteacher]

The only problem I would have is room in my fridge for a giant tray for 24 hours.

[@gibshall2007]

Naaaaa. Down here in Cajun land we like to fry them. It’s the only way.

[@beldavius]

I found your background decorations "shocking"! That was, until you started rubbing the butter under the skin!! 😯 😉🤣 Quick question about cooking the turkey this way: are you still shooting for the thighs to be at 175 while the breast is 165? If so, how do you achieve that, given that it should all cook more evenly?

[@dutchman243]

No one but you cares about the background noise. Please stop pointing it out. You talking about it is more distracting that the actual noise.

[@jaredliebergen1179]

A lot of the knives are currently sold out. Hopefully they're back in stock when the sale starts

[@TaratheFoodie]

I’m cracking up hearing all this background noise… my last two videos have had my 17 year old step son yelling his head off at his computer screen in the background because his bedroom is right around the corner from the kitchen. I get so annoyed… 😂 but I suppose it’s really just the sound of family, right? (I’ll keep telling myself that lol)

[@kathydunlap5345]

I'll eat that. Like my "PLAIN" turkey, but would do this in february or march for a change. Love your videos and ideas. ❤❤❤❤

[@dunep6465]

Sam, it looks great. I've never tried this before. I will, but not for Thanksgiving because you miss one of the best parts. The STUFFING. And if you've ever had Gram's stuffing you always remember it... HAPPY THANKSGIVING

[@kathydunlap5345]

He has sides coming. Who knows. I never stuff the turkey anyway. Lol

[@BDCF100]

I switched to Dressing cooked separately. More hygenic and no loss of flavor. I buy 3 or 4 Turkey necks and lay them on top of the Dressing and cover the baking dish with foil. When finished the dressing has the Turkey flavor and then i strip the necks for meat to dice and put into my gravy.

[@hunterXhamster]

Stuffing is overrated. Dressing is where it's at 🔥

[@Litokaan]

Did Sam really say (4:19), "Young and tender, that's what we want, like Chancy..."?

[@mikehammond9137]

Shhhhhhh

[@valleyofthecauls4238]

Just before fisting the turkey. No one warned us about poultry porn.

[@carlshorter3820]

LIGHTING TIP: When filming and you have a dark/black backgrnd---add some lights behind to give depth. A couple of up-lights or something to gently highlight the background. Don't need to go crazy. Trust me--it REALLY helps. EXTRA: A Key light shining down on his head also helps to make him stand out and not look 2-d. It will help separate him from the flat bkgnd. Just A free tip from a 30 year vet who did tv and stage lighting for a living. Enjoy...

[@theneighborskitchen]

I got pretty good at deep frying a turkey, but it was also such a mess and needed so much attention, I felt like it was THE ONLY thing I could do during. Years ago you did something like 3 different ways to cook a turkey and spatchcocked and dry brined and Traegered. Spatchcock FOR THE WIN. I desperately need to become better at carving turkeys though...

[@marvinpetty731]

I do a deep fried turkey that everyone loves !

[@RCAOutdoorsTV]

Do not, i repeat, do not call that a cajun turkey. Properly seasoned and deep fried, along with a pork loin.

[@FreeBird614Two]

So last year I did a Spatchcock and it was magical... but, the cooking pan and sheet I used was too weak and flimsy for the 14 LB turkey I did... any chance I can get a link to the cooking pan with rack you recommend for a 12-14 lb bird?

[@KingElement01]

The hell is the new depressing intro music? Been watching for 11+ years from podcast days and only now have something to say about the channel.

[@ethanjx]

Not only this one, the previous ones too, whoever it is the depressed dumbass making the choices for the intro has ruined this channel.

[@richardsnyder2295]

I took your advice and joined Thrive Market one of your previous sponsors. My first order came with a free jar of ghee. Will this work as good as melted butter? I’ve been forbidden to do this recipe for T-Day, but I have 2 other turkeys and this will be done in the future. Love you guys!

[@buckwhitetail1876]

Ghee is just clarified butter. It will be fine!

[@richardsnyder2295]

@@buckwhitetail1876 I know, but Sam tends to use high quality butter, I’m thinking it might make a difference. Thanks for the reply though!

[@buckwhitetail1876]

@@richardsnyder2295 High quality butter? I've only ever seen him use Lucerne brand. The store brand for Safeway/Albertsons. I'll have to pay more attention. Thanks.

[@JohnHausser]

🇰🇷 bbq turkey would be awesome 😎

[@BDCF100]

Sam, it doesn't "cook evenly". Even Spatchcocked (which I love) the breasts will be done long before the leg and thighs. I now cut my Turkey into parts. Cook all on a tray. Pull out the breasts when they hit 150 and leave the leg and thighs until they hit 180.

[@davidclarke1508]

After you dry brine it with the salt, do you need to wash the salt off or just leave it on?

[@mariageronimo4564]

I'm curious too! Will try to do this tomorrow, hopefully I'll get the answer by then 🤞

[@TigerMarine62]

Sam with the low key 'Shocker' over his left shoulder. This is why I love you Sam.

[@mikedl1105]

I first had Cajun fried Turkey 15 years ago. Thanksgiving has never been the same

[@neekondrums]

Like a few other people here, I made this yesterday at Thanksgiving. I did this cajun one on a smoker (Weber Smokey Mountain) and another traditional roasted in the oven. Both were great, but everyone commented how good the cajun one was. We have a crowd of about 20-25 every year, and I always smoke one of the turkeys. I had several comments that this cajun one is the best smoked turkey we've had yet. People especially liked the spice mixture for the rub. I'm definitely keeping this recipe around for the future. Thank you very much for all the recipes and inspiration. I hope you and the family had a great Thanksgiving.

[@jamescross1989]

The hands in the background... 🤣🤣🤣

[@raymondwendt6205]

I've cooked turkeys every way possible. You name it, I've tried it. Not kidding. This method has been the hands down winner. Spatchcocked, dry brined and injected. A simple garlic butter works too. I'm sure this is delicious but, you don't have to get crazy your first time. Work up to it. We used to find the biggest bird to feed everyone. The 12-13 pounders are the best. One goes in the grill and one in the oven. Satisfies everyones tastebuds. Hard to find enough meat to make a sandwich the next day. Used to be plenty. Lol.

[@KevinJonesisme]

Thanks Sam, this recipe put me on the list to make the turkey again for the next 35-40 years...

[@jimmydoyle1613]

Cooked this turkey. everyone just left. I was told to do this again next year. Thank you, mine did not come out looking as good as yours but it was juicy as hell! Thanks

[@jf-hs1ib]

You've gone from cooking, to poultry porn. LOL Gonna try this method on my next date!!

[@shanks133]

Pleaser and teaser hand ending…. Nice!!!! Right boys?

[@jerryriginil7698]

Sounds like a bunch of whiners watching STGC nowadays…probably not even cooking what he’s showing you….quit commenting and go grab your door dash. The video is excellent…as always.

[@StephenKoempel]

Yo Guys!! Why the Gang Signs on the Hands on the counter behind??? Turkey looks and I'm certain taste Wunderbar!!

[@RedRisotto]

11:12 is when I unzipped... That was hot! Such a confident and caring touch! Yes, yes, yes, of course I know! I will burn in hell...

[@RealClarenceBeeks]

This is completely the wrong way to cook a Turkey. Dry ‘brining’ doesn’t work. Liquid brining is the only way. I’m afraid Sam is running out of things to post.

[@JohnnyNobody-]

Spatchcocking a turkey I'm all for, but those hands in the background are freaking me the f*** out..... what the hell max?

[@mike_adams]

Following from New Orleans, darn near the epicenter of the birthplace of Cajun Turkeys. This is an awesome recipe with dry-brine and injecting, everyone should try this method. I haven’t spatchcock’d a turkey yet, but that’s coming soon. Great episode guys .. can’t wait for the Christmas bone-in prime rib roast episode for twists with that recipe.

[@uberubben]

Imagine being the neighbors and learning who your neighbor is by watching this video. "Did they just say the dog's name is Cole? Holy shit, do we live next door to Sam the Cooking Guy!?!"

[@sherylgauthier6122]

Really amazing Turkey here. All the flavors and attention you gave to this Turkey was just outstanding. ❤❤😮

[@launchmission]

I made this for our Thanksgiving dinner today, and it was honestly the best turkey I've ever had. That spicy kick was exactly what I had been missing at Thanksgiving. And incredibly juicy!

[@ryanmoore85]

Question: I'm planning on following this recipe for our Christmas party we are hosting at our home this year. I showed the ingredients to my wife and she is worried about the Cyan pepper in the recipe. With her side of the family not liking spice and there being kids potentially eating the turkey, do you think it would still be good without? Me and my side of the family like spice and wouldn't care, and I know that in the video you say that it is not spicy. Just wanted to ask to make sure. Also to see what you thought. Maybe a suggestion for an alternative... Thank you in advance! Appreciate all you do!

[@tult2010]

I'm wondering about why he injected under the skin instead of into the meat..... I'm not judging but curious about the different results.

[@BigHeinen]

Oh My Dear Lord - I wish my wife liked even the slightest of spicy foods. This looks incredible!

[@mr.elastomeric1787]

Give her a Sour Whiskey; numbs the tongue. She'll hate you in the Morning.

[@dThapa966]

It's only paprika and little bit of Cayenne lol You can lower the amount of Cayenne or eliminate it and only keep Paprika for color/scent. That should be fine.

[@mandov5916]

Put some only on one half of the turkey

[@txhornsba]

Is the background “shocker” statute new or have I never noticed? I guess complements Sam fisting a Turkey

[@4realdustin]

You shouldn't get mad at children or animals. Also, big mistake in getting rid of that flap of skin. Turkey skin when you let it crisp up and render down is absolutely delicious.

[@bobseashols517]

Why the hell didn't you give a shout out to Dr. Mike, when you said "chest compressions?!?!"

[@nicolosi11480]

Sam you say you take video suggestions and this is something created in Louisiana but also the late great nfl coach John madden loves him a turduken. Let’s do that. Or even pastalaya which is a tailgate specialty but please don’t go gumbo you’ll get killed by the reviews on it tho I’d love to know your take too. Happy holidays

[@JohnBest]

dumps 1/3 cup cayenne powder into mix "you won't notice it" lmao

[@thewinefox213]

Mazel Tov from VA guys!!! Awesome spatchcocking!!

[@daoxx777]

As a professional videographer, I can tell you it's too many transition. The video is distracting. I couldn't get through the whole thing.

[@ryan49805]

There are plenty other foodtubers. I’ve never been bothered or even noticed. But f*ck Max anyways!😅

[@BigRoss246]

I preferred Astro

[@danielmiddleton8173]

Sam, sorry but... you've done a pelvic exam or a few before. So delicate and lovingly done.

[@rickywilson4718]

I spatchcocked my turkey last year for the first time, my cheap ass kitchen scissors wouldn't cut it! I had to break out my coping saw!

[@deangullberry2420]

What's with the illuminati pyramid flashing at the beginning? Is that your idea of stunning visual graphics, or is it something completely different and more sinister?

[@andrepatterson7058]

👍🏽👍🏽

[@joeb9763]

You guys do a great job! Thanks for helping those who enjoy cooking. Ignore the ignorant comments.

[@NoleBlooded5]

Ordered my wife you knives. She's been wanting them for a while. Thank you.

[@stevegarza1643]

How long can one expect per lb cooking time for a spactcock turkey? I have a 26lb one (never again) it’s too big

[@TaylorSasa-yq6qx]

You should try a jerk marinade and wood fire grill it spatchcocked . It's the besy

[@billfreeman685]

Looks great. But i have to agree, way too many edits especially when focusing on Sam talking.

[@seshadrisrinath]

You need 50 cc's of Thorazine (Mel Brooks movie form the 80's forget its name)

[@jwillys]

Samtcg, I love your videos, but please check the background, the shocker is a hard one to digest.

[@rhondatrapp6777]

I really can’t wait until the products are actually back in stock!!!! I really want to buy the carving set Sam!!!!

[@peipower1601]

Suggestion how do you make a roaming rooster honey butter fried chicken sandwich please share?

[@brittneysherin5160]

Try injecting using the Z-Track method. Nurses use it all the time to keep injection contents in the patient. It works with turkey too!

[@outabeat]

I'm dying to know who the heck came up with "spatchcocking" as a word to describe the process.

[@nikievans6454]

I just spatchcocked my first Turkey!!! I’m so excited!

[@jasonhawkins8845]

Dont those kids know who they live next to show so respect kids you should be so lucky to live next to the great Sam the cooking guy stop swimming and learn something

[@joshm9370]

Can you follow this same recipe with the butter on the outside without spatchcocking it and then deep fry it??? 🤔

[@angelascarber]

I like this video and officially like you. My Turkey is dry brining now. Thank you

[@timc7720]

we tried this, and 425 was too hot, house filled with smoke, thought we're going to have a fire. Butter!

[@peterdaigle4772]

Happy Thanksgiving, folks! Lions and Packers coma

[@offyarocka]

The wooden hand mannequins in the background.......BLAHAHAHAHAHAHAHA

[@Splintermill]

“See, Max how far my hand is in!!” F me I about 💩myself!!!

[@brentonday7438]

Just curious, it is recommended to change shirts while you massage that butter under the skin, or did you just do that for the video? #didntthinkwednotice

[@quedoe6293]

First!

[@DamienWillis]

Thank you for not using cumin, which tastes like a rando's armpit.

[@kylie-chan]

sooooo i might have made a mistake... and didn't think about this. will my turkey be ruined if I dry brine my turkey if it was a factory brined one?