Anyone who has not tried brined turkey is missing out. It is by far the best way to make a super juicy turkey. The flavor does go right through the meat as long as you leave it in the brine long enough.
Dude that’s looks so amazing, always go spatchcock. Also just in general, the quality of your production is amazing, like the editing, the lighting, the shots you guys get, all top notch man! Props to you and the team
Can’t tell you how happy I was to see you inject the butter. I’ve been melting and injecting butter for years into my turkeys. It will literally take the cheapest turkey and make it insanely juicy and perfect.
You should do a video about smoking a turkey for about an hour to an hour and a half, then finish it by deep frying it. That way you get amazing smoke flavor with the amazing deep fried crispy skin.
I LOVE this recipe! I have made this 3 years in a row. Anyone who has had it says its the best Turkey the have ever had. I'll never make one any different!
I love your technique. I followed it on my last turkey cook. The major thing I did differently was to cut the turkey into pieces. I did this so that it would fit into my small crowed fig. It came out wonderful. Thanks!!!
Ordered the brine kit and followed this recipe for both the turkey and the cranberry sauce (as well as your previous stuffing video) and everything came out AMAZING! Thank you for the inspiration on so many of my cooks!
You can make spatchcock turkey every day for all I care and ill keep watching. Cajun, Italian, Asian, Mexican, traditional, etc ill keep watching. I could name all the variations and country's but yiu get the point. Just do it! Gobble gobble gobble! 🍗🦃🦃🦃🦃🦃🦃🦃🦃🤠🍺👍🇺🇸
Shoprite turkeys contain 6% solution and I brine and inject each year turns out amazing. I'm going to try spatchcock a turkey this year, done it with chicken plenty. Just wish I had a grill or smoker. Thanks for another good one chef tom.
Cant wait to order the new cattlemens and chef Tom creation! The ranchero season they did is awesome. I could watch chef Tom spatchcock a bird weekly. Keep it up Chef!
you can tell Chef Tom loves what he does.... his facial expressions say it all.... I know what Im doing, and you need to do this..... great vid, can't wait to do a turkey this way with out the wish bone, carved hundreds of birds and never thought of removing that stupid bone......
Ordered a whole bunch of things for my thanksgiving last week from ATBBQ. As I sit watching this I am thinking "I hope it does not look too awesome..... I hope it does not look too awesome".
I haven’t tried to spatchcock a turkey yet. When I do chicken, I remove all of the ribs and wishbone like you, but I go a step further and remove the backbone and the wing bones that connect to the breastbone. It does make it trickier to keep together while cooking but splitting it into quarters is so easy once cooked.
Yes, I put an 18 lb spatchcocked turkey on a pan of root vegetables on a classic- and that’s as big as you could go I think- I had to push the leg bones in a little to close the lid
Here's a real hack..... because the fridge has a 120volt light that is lit when the door is open..... but you can hack the switch so that it becomes a constant 120v source.... and run a constant fan. Jeez, I'm a real cooking nerd. Our attempt at this at work. was we had a tiny radio inside the fridge, and connected a radio to a Mexicano radio station, every time the fridge door was opened.
Yep, this is exactly my style! But this year I'm going to do that bacon wrapped breast thing you showed a week or so ago, only brined like this in apple juice before hand. Cheers!
So when I add that much fuel, or at least in large areas like that, I have an issue with the hardwood not completely igniting and getting white smoke. what's the trick to keeping the temps low but still getting the thin blue smoke?
Another outstanding video! We're definitely doing this for Thanksgiving (may have to do a trial run ... wink wink). Just ordered the kit off of atbbq.com. If it were any easier I wouldn't have to touch the keyboard keys ha ha!. ..... ("Alexa, order the ATB turkey kit") keep up the good work Chef! So far you've made me out to be some sort of BBQ wizard. Really enjoying everything you're putting out! Thanks!
This is a good conversation. Bigger than the sale of the smokers, I think the promotion of pellets, and kamado joe charcoal is why. Offset smokers can use any old extra wood laying around. Also controlled smokers might be easier to use in filming.
Hey Chef Tom. I bought one of your brine buckets a while back, it is a well designed unit. It solves an issue I (I'm sure many) have always struggled with which is of course keeping the meat in the solution ... great job and thanks. Quick question: I really like brined pork and say pastrami etc., but my wife does not like the "ham" texture and flavor that it tends to produce. I would really like to try this turkey recipe, but I am hesitant for that reason. Is there something I might be doing wrong or is that just the nature of brining meat? I am hoping I can give it a try and then do it again for TG or Christmas when our extended family is around. Any suggestion on the other meats? Typically I have used the standard water, salt, sugar, vinegar type brining solutions. I really want to make this work. Thank You All responses are welcome ....
I can say pretty confidently that you won't get a "hammy" texture if you follow Tom's recipe and brine for the hour per pound method. It shouldn't brine to the point that the meat is void of moisture, but rather be more flavorful and full of moisture. When it's done cooking, it's not slicing like deli meat, but it should slice like regular roasted turkey. I hope this gives you the confidence to give it a try! I don't think your wife will be disappointed. -Chef Britt
Hey guys to all who are reading, this may be a stupid question but here goes."is apple cider and apple cider vinegar the same thing"? Im trying to do this recipe but im not sire if when he says ape cider he refers to apple cider vinegar?. Any help and tips are welcome and thanks in advance to all.
@@pliminal yeah on the written recipe all it says is apple cider, so apple cider is different than apple cider vinegar?. If so where do i get it from ?. Ive looked it up online however all i find is apple cider vinegar
Just wanted to say that the turkey is not burnt. If a turkey was burnt and it was that bad it would break off and act differently when being cut. That skin is too soft to be that burnt. That turkey looks legit.
All things the same as the video (briner bucket, spatchcocked 15 lb bird), you may be able to get away with a 1.5X batch. The brine product comes in 1 lb bags, so if you pick up a second bag then you'll have enough to make a double batch (2.5 gal) if you need to. Thanks!
I would love to see game meat bbq like elk,bison,deer,bear meat and jerky like a candied honey garlic bbq sauce glazed jerky or sausages or even duck or goose .....hmmmmmm✌
