We cooked an Experimental "Convection Smoker" Turkey

[@Jefuslives]

That briner bucket is genius!

[@dgax65]

A lot of people don't realize how good smoked turkey can be. I BBQ'd turkey for the last couple of Thanksgivings where we had a large gathering. I made a conventional roasted turkey in the oven and one on the offset BBQ. I'd say a majority of our guests preferred the smoked over a roasted turkey. I try not to go too heavy on the smoke. The best results I've had have been with a wet-brined bird, well seasoned and basted with an herb and garlic infused butter towards the end. Sometimes spraying with a squirt bottle helps the skin from drying out excessively. I've done them straight Texas style with just salt and pepper and a Mexican inspired style with achiote in the brine for color and a chile rub.

[@markrobino6617]

Just ordered the two probe unit from Amazon. I like the temperature algorithm and its capabilities in different cooking environments. Especially in sous vide. Your coupon code worked quick and easy.

[@2guysandacooler]

Very cool!

[@deangustafson7533]

I have an earlier generation MEATER probe thermometer. I like the Typhur’s ability to run at higher heat/direct fire and sous vide. You convinced me to upgrade, so I grabbed one from their site. Happy Thanksgiving to you and yours, Eric!

[@andrewlm5677]

That looks really good

[@phillipcarroll6625]

In my experience, legs and thighs are much better when taken to 185+. I'll try 165 next time. Great video!

[@teresafacini6121]

Looking forward to making this turkey. I ordered the two probe gold dual unit from the link you posted and I ended up with an extra reduced Black Friday price and your cooler15of was more off so with tax it was $154.00. Considering the regular price is$229 I think that was a good move to order it. Thanks again Eric for your help and support to us newbies. We made sausage today using our Weston’s grinder as a stuffer until we get the new one we ordered from the sausage maker. It was a productive day😀 Chuck Facini from southern Maryland

[@2guysandacooler]

I love those probes!!

[@RPSchonherr]

I have bowled a turkey and threw out my shoulder doing it. My favorite way to cook a turkey is deep fry but smoked and grilled is good too if it's not over cooked.

[@waymor2460]

The range for the Typhur Sync and the new gold edition you quote are from the manufacturer and apply for unobstructed and line of sight. So if the probes are in a covered smoker and the base is in your living room the signal is severely hampered by the smoker lid and several walls of your house. I’ve got the Typhur Sync and the base loses signal at 40 feet when traveling through a smoker lid and one wall. Also the predictive cooking time is sketchy. For example the time remaining will indicate 1 hour and 30 mins later will still indicate 1 hour. I rely much more on the real time temp changes and figure for myself.

[@2guysandacooler]

That is true, The Gold range is a lot better than the standard model. I don't think you can get the 700 feet that they claim but I was able to get a decent distance indoors 80 ft from the probe (ceramic smoker and 3 solid concrete walls) without disruption. I suppose everyone's results will vary here. Truth is, I rarely move the base around. I almost always keep it by the smoker or pit I'm using to cook and I rely on the wifi feature to let me know what's going on. As far as the smart mode, I've quite enjoyed the predictions the unit has made. By the time the cook is over i'm generally pulling the meat a few degrees short of the target and after a quick rest it's where I want it to be. I suppose the alternative is the manual mode. Just set the temp and it lets you know when it's finished.

[@5555tundra]

Eric, this looks awesome thanks for sharing. I will definitively get one of these remote temperature sensors. Like always, another great informative video. Many greetings from Michigan

[@jm52128]

Great video as always! Purchased a set of 4 probes with your link on amazon and the 15% off code applied in addition to the black friday pricing, super great deal thanks!

[@2guysandacooler]

You're going to love the Quad. I love that the entire unit is self contained. Easy to use and easy to put up. I have several brands that I use and I always find myself reaching for the Typhur.

[@victorbenner539]

Great Turkey video. I've been smoking turkey over 30 years now. There is far to much videos made that say theirs is the best or fastest or quickest, etc,etc,etc. The truth is there are lots of ways to cook or smoke turkeys really great. You did a great job of hiting the major points. I will say when talking about the brine it's important to remember the primary purpose of the brine is to move through osmosis water into the protein for a moist bird,not flavor. There are LOTS of ways to boost the flavor. That said when I brine a turkey I only use birds in the 10 to 12lb range( 13 ok if I can't find smaller birds) and i use a 2 gallon sized heavy duty ziploc bag. Trust me they will fit that size. Anyway I use 1 gallon of cold water,1 cup table salt NOT kosher, 1 cup granulated sugar and 1 cup brown sugar. The brown sugar does add a bit more flavor. I know i said the brine isn't for flavor but it does work here. Anyway that's it. No need to heat, it will all dissolve without any need for heat. This is my standard brine mix for all my brines and I suggest use that ad a base and over time folks can add to it to create their own brine. I apologize for the length of my comment. Next time you chat with Ricer he can confirm I have troubles keeping them short. Anyway great video, have a great day 🌤.

[@victorbenner539]

Opps. I forgot to mention it is VERY important to remember to rinse the bird thoroughly after the brine. Don't worry about the salt you rinse off. It did it's job making the meat more moist.

[@gunguy353]

Thanks for the video

[@Brewer35]

Should you brine a turkey if it's already injected? The label on my turkey indicates it's injected with 8% water, salt and spice. I'm worried about it turning out too salty.

[@2guysandacooler]

I would not brine if it's been previously injected

[@rodolphfarah200]

Why don't plant your aromatics? They survive any weather in a proper acidic soil, pH around 6.2.

[@dennisschickling2249]

Nice Video. #STAYSAFE #PHILLYPHILLY 🇺🇸

[@jamesbrandon8520]

I thought turkey had to be taken to 165 degrees?

[@2guysandacooler]

Only the thigh meat. The breast meat can be much lower

[@jamesbrandon8520]

@ that’s nice to know because we’ve been told our entire life that all poultry 165 degrees for everything