Great looking turkey and nobody, nobody spatchcocks a turkey like Chef Tom. Everything he removes, thrown in a pot and slow simmered would make the best turkey gravy ever. All that collagen out of the bone & knuckles is so healthy not to mention delicious. TFS👍🏼👏🏼
WHY DO YAWL THINKTHESE TERRIFYING THINGS ARE HAPPENING. Well wisely with withs wits and wisdom: Let me remind you that it requires a uprooting and upheaval harming and hurting hybrid humans. They’re being eliminated, killed and rounded up to be killed, “by any means necessary.’ Like applying herbicides, yet this poisonous process Humanicide. Every day there are mass murders and homicides and suicides Unexpected deaths. With grieving love ones, mothers and fathers, sisters and brothers suffering loss. These lower vibration frequency causes atomic activities to gravitate over toward particular persons. Surely this isa place to live in fire dangers!
Chief I did a turkey this way yesterday. MAN that was the BEST turkey I have ever had. I'ma do it again for Thanksgiving but also fry one the same way. My family and friends ain't going to know what hit their taste buds this holiday season. Thank you and take a bow my friend
Good job on showing detail of removing rib sections after spatchcocking turkey. This is a step all videos I've watched so far never shows which makes prep better.
Made this last year almost identical- I took a page out of Thomas Keller’s book and put a fan on the already brined turkey for three days while it rested in the fridge… best crackle to that skin I’ve ever tasted!
Would love to hear side dish recommendations at the end of these videos for suggestions to round out the meal. Can't wait to smoke our turkey this year after this!
Great video. I might try this with a chicken first and see. Ever since I started using just dry brine with only kosher salt, I haven't looked back. I like dark meat by far over white meat, but with the kosher dry brine white meat came out soooo awesome that I eat that as much as dark meat now. I did a wet brine a few times (other people's) and it just wasn't the same. However I will try yours as I do like the flavors you got going on.
Chef Tom, thanks for all your videos! I really enjoy learning and have tried many of them! Question for you on the turkey skin. When you put it in the fridge for a day after brining, have you ever added anything to help it dry? I've seen a video or two over the years where they have added a baking soda salt mixture to aid in the drying of the skin? Thanks again, great job!
thanx for sharing but you really really need to try Pomegranate molasses on a pork rib it is wild just give it a try. Love your vids and you are awesome
Hey chef Tom can you bbq/smoke other game birds for your Thanksgiving in November. Just like my family here in Canada 🇨🇦 did on the weekend with 3 devious Cornish Game Hens.
Chef Tom, this may have been asked, but what do you think about adding the seasoning to the bird before it is placed uncovered in the fridge overnight, or would the salt pull too much moisture out?
I'm thinking about doing the Classic Holiday Turkey like this. Spatchcock, brine in apple cider as well and use the rub that comes with that kit. Anybody try this?
Im not in the us.. so the spices at my disposal isnt what you have ..so my question i have is when you spice it the chicken after brine is it a salt heavy spice or not (the one under and on top of the skin)
Two questions: (1) The recipe online calls for 1 lb Cattleman’s Grill Butcher House All Purpose Brine, but I don’t see it added in the video demonstration. Is it required? (2) The recipe online says to brine for 1 hour per lb, but the video says 20+ hours (for a 14 lb turkey). Given the fact that it needs to be ready for Thanksgiving (
Here is a link to cold smoked cheese: www.atbbq.com/thesauce/tips-techniques/how-to-cold-smoke-cheese-on-the-ys640-pellet-grill/ Here are other cold smoked recipes: www.atbbq.com/thesauce?ss360Query=cold%20smoke#/
only question I have is why use a meter when you sell fireboards? and ill will say I love my fb.. the blower is covered but still runs strong even being rained on and 100 percent humidity down in sofl.. love all your views Tom happy TG
Scott, that is a great question. We do sell the Fireboard and the YS640s has it built-in, with two integrated food probes. Even so, there are other tools out there that our audience could find valuable. The Meater Plus, being completely wireless, is another tool that deserves a serious look. It has a lot of similarities to the Fireboard, but one unique feature is the advanced estimator algorithm. This alone could be worth it for someone new to smoking, as it will estimate how long your cook will take to reach your target temperature. That peace of mind on your first Thanksgiving Turkey could be invaluable.
Where can I find the cast iron basting pot you used in this video. I can find other ones, but none with the handle like on the one you’re using. I love it.
My 14 pound turkey is injected with 9% salt, sugar, and other spices. Can I still brine it and it turn out not too salty? Would you change anything in the brine recipe?
Just a question? At this point why not just break down the bird to light and dark meat? The. You could smoke separate guaranteeing the right temps? Seems like you spent a crazy amazing of time to keep it together
Quick question for the Bruner bucket. I checked out your website and saw that the kit comes with the 22qt bucket. Would an 8-12lb turkey fit in the 8qt? I’d like to get a Bruner bucket, but the 22qt is way too big. Also seems that the 8qt may be too small for what I need.
@@allthingsbbq I always spatchcock my turkey for an even cook. I may get the 8 qt and test it. I don’t have a fridge or sink big enough to fit and clean the container.
I noticed how you didn't rinse the bird after removing it from the brine. I read that washing it in cold water removes the excess salt to prevent the meat from becoming salty. Is this step not needed with this brine?
I have used this method (and the Sweetwater Spice brines) for about 4 years now, and I have never rinsed a turkey either. I have never noticed the meat being too salty. As with anything, your own needs and tastes could be different. I would think that if you used strictly a saltwater brine, you may want to rinse it, but considering this brine solution is not overly salty to begin with (especially diluted with cider), I think you'd be fine to skip the rinse.
If you thaw a turkey in a fridge your supposed to use it immediately I thought or if you thaw it with water method too. Is it safe to brine and refrigerator for another 2 days?
Thaw your turkey in the fridge, plan on about 24 hours for every 5lbs. Once your are thawed, brine the turkey one hour per pound in the fridge. Remove from the brine and let it dry on a rack in the fridge for 14-24 hours. It takes time to do it right, but it's worth it… and safe.
@@allthingsbbq okay, was just wanting to make sure I was being food safe. My family is so excited to try this. If we filled the bucket with jce and added a little less liquid would that be a good substitute for someone without a huge enough fridge for that bucket
In addition to your bone removal, I also remove the ribs and center cartilage rendering the breast boneless for easy slicing at the end. I am curious, chef Tom, why not add the seasoning before adding to the fridge? Skin is tender and won't tear and more seasons transfer through osmosis during dry time?
Not Chef Tom here, but I can help with your question. If you're going to let the bird dry for another whole day, adding a rub to the meat at this point will overpower the meat since it will be on there for an extended period of time. Poultry is a more delicate meat than your larger proteins, and you don't need to apply a rub that far in advance. It will definitely add a lot more intense flavor if you do, but it may be too salty and/or overpowering for some people who may have more sensitive taste buds. The general rule that I follow is that large proteins (pork shoulder, brisket, etc), I will rub about 12 hours in advance of the cook. Turkey, chicken, ribs, I typically only rub those 1-2 hours before putting them on the smoker. Again, it is completely your personal preference, but letting a rub sit on a turkey for 24 hours will overpower it.
Just a quick comment Chef Tom....how come they never show/tell you to do what you did before 7:29? Lots of times I rinse out the remainder in a bottle and add in, I mean why not?
