How to cook the Ultimate AmazingRibs.com Turkey featuring the Slow 'N Sear! Thanksgiving 

Used this recipe/method once before and I’m doing it again this weekend. Looking forward to the same awesomeness....

Loved the video. I know food and this is about as good of a video as you can have. Thanks for the time you put in it. Will share on fb

Awesome video!Thanks for sharing 🍺

Great video, thanks for sharing!

Just did turkey. Wow...is all I can say. Having a Slow n Sear is the way to go.

Followed you as "Babyback Maniac". Happy for you that you did a deal with Adrenaline. Great job on this cook! I'm back to doing most everything on my Weber kettle, so this device looks pretty good for what I want to do. Planning Thanksgiving turkey cooked on the beach this year. Have fun with the new gig!

Awesome video and that bird looked fantastic!!!!

Thanks. Very good advice.

This looks awesome!!!!!

Awesome video! I just got my SnS along with Drip n Griddle in this week. Everything works just as advertised. Great products!

Spatchcocking in a few days. Using this gear and this method. Great video.

Made this today (chicken instead of turkey) with my new Slow N Sear and thermometer from you guys. Turned out great. Thanks.

Bird looks fantastic! 👌

I was planning on spatchcock turkey, now I'm gonna use the kettle sns and my new guru.

Great video, and nice looking bird.

very good video, thanks

I'm a huge fan of all the Adrenalin BBQ products -makes turning out excellent food easy! Thanks for another great video!

Great video as usual! My son and I smoked it on my Summit Charcoal Grill Center using the SNS. We put the brine on the day before Thanksgiving. On Thanksgiving, we put an herb mixture mixed in with room temperature butter and rubbed the turkey all over, including under the skin. We put a disposable pan under it with some chicken stock. It came out amazing! Even the breast was super moist and the bird had a great smoky flavor from the hickory!

I leave the pop up thermometer in place and just ignore it when it pops up. Removing it leaves a hole in the breast for juices to run out.

Thank you for posting this thorough and informative video. Could you please tell me how many lbs this turkey weighed? Or a formula to calculate how long to cook a smoked spatchcocked turkey? I never see recipes with rubs that use fresh herbs. Is this because they would burn or not stay on?

I don't comment on videos. This was a great video. Why? So many reasons. I was left w/ no questions other than I can't wait to eat my turkey today to answer the only question that matters. Thanks for making a great video.

That looked good! It's been awhile since I cooked a turkey. Maybe this year!

Just did a small (14 pounder) and our guests were amazed at how great it was. The Slow 'N Sear is a miracle device! I have an 8 pound butcher cleaver which came from my dad's grocery store, wonderful idea, freeze the backbones and excess fat for soup later on.

Just purchased the SnS XL for my 26". Looking forward to using it. "Practice on chickens, they won't mind... they're dead" Very funny quote!

Awesome bird, looked really good!

I made turkey on my Weber kettle a few years back with the Weber charcoal baskets but it didn’t come out very well for some reason

Justin, you did an outstanding job on this video! Brother you are a natural for sure, and man did that turkey turn out great! I did a spatchcock turkey yesterday with a oyster dressing and other fixings, but unfortunately I decided to use a brand new wireless mic set up I bought instead of my old faithful Sennheiser, and the audio is total "crap"! I normally record audio into a separate digital recorder, and not the camera, but with this unit I'm recording right into the camera, and I didn't have it set to Mic Line In, so both, the lav and internal camera mics was recording and it is bad, so I'm not sure if that video will ever make it to my channel. But either way, we ate an early Thanksgiving meal lol!

I’m trying this for Thanksgiving this year...wish me luck...I’ll need it.

Thanks for this video... my father-in-law shot a 20+ lb turkey and asked if i'd smoke it for him. I'd done turkey breasts before (in a vert smoker) and spatchcocked a turkey in the oven, but never made one with the SnS, so i wanted to get some direction from The Master. Not only was the video informative regarding the setup (especially about using a smaller chunk of wood), but that rub also sounds awesome. I'm looking forward to this!

Justin, how big was this turkey?

I love my Slow and Sear.

OK. I just made this. The turkey meat was phenomenal. Great skin and moist meat. I used the same grill set-up and thermometer set-up with blue bag Kingsford as per the video. I couldn't keep the grill much hotter than 295-300 before the meat was at 158 so I pulled it. Coals as directed but shouldn't have shut it down as early as directed. Know your grill better than me to avoid similar. Ambient 59 and cloudy with very light rain mist. I made the rub using the tablespoon as directed but I only used half the rub - next time I would cut the recipe down to teaspoon for a ~13 lbs bird - still I would use a bit less than half the listed recipe based rub volume. Overall very pleased and will try again.

I stumbled across this channel and to my surprise I see a face I recognize. Great video!

have you done a video on how to clean your Weber and grill grates?

I have my turkey brining in the fridge for a cook tomorrow night. I don't think I properly broke the breast bone, so I'll have to check it out tomorrow. I had a bunch of other bones break instead :) One thing I found is that 1/2 tsp of Kosher salt per pound seemed excessive. I have a 16lbs bird and I felt there was more than enough salt after about 6 teaspoons. Guess we'll see if that was enough after the cook tomorrow.

Loving my snr! How big of a bird can I spatcock on the 22 inch Weber?

If you leave the probe in the turkey as it cooks, don’t you lose the juices?

Dude, you are AN AMAZING TEACHER. Not to mention "succinct" and "fun" and LIKEABLE/FUNNY! So enjoy your video's. This product is great too. But, you are A TOTAL PRO. PRO. And, trust me - I know. I host infomercials and do videos for a profession and I honestly can't touch your work. That's right....YOU are that good. Stay THE SAME EVER. Never change. Love the style you have NOW. ROCKY RUGGIERO

Hey Justin. . . any reason why you didn't use water in the Smoke & Sear? Or by cooking it at 325 it would not be helpful?

Brother, I am doing this on Thursday on the 26"

Justin, what brand and model do you suggest for meat and grill thermometer? I want to be just like you!! Ha. thanks, Roc

Nice vid have the SNS need the griddle...

How did I not know that drip pan/griddle existed?!? Having a party on Saturday and cooking a lot of home cured & smoked bacon. That griddle would have made things a hell of a lot nicer. D'oh!

Hiring Justin to do these cooking videos was a brilliant move, guys... he's the best!

Do you use all of the rub for this recipe or only a portion of it? Videos are the best on RU-vid!

Awesome video. I'm planning on a 22 lb turkey for this Thanksgiving. I don't have a SNS. Would it be possible to cook it whole?. I would think it would be too large if I spatchcocked it.?

Can this be done in MN winter where temperatures are now around 10 - 15 degrees?

Can I use oil instead of water to combine the rub ingredients to make the wet rub and to oil the bird with, or do you leave the bird dry? Thanks!

How long was the cook? I am strapped for time and debating smoking this way Vs traditionaln(backbone in)? Thoughts on the time difference?

Ha they don’t mind they’re dead!! Great video as usual!

How big of a bird do you think will fit on a 22 inch set up?

Where can I get a slow and sear in Canada?

Looks awesome but I would still let it rest to refurbish its juices I don't think covering is going to effect the crisp skin. Also I would use a water pan while cooking to keep wet air within the grill. That's just my opinion .. I'm sure there are millions of ways to cook foods..

I'm gearing up for thanksgiving today, looking at different ways of making a bird. Incidentally, I have been cooking a lot on my Weber kettle with amazingribs.com guidance for the past 4 months, although not a turkey yet. This recipe looks fantastic. My dilemma is this: We have a small kitchen with a small oven. Our oven is currently not calibrated well, and cooking a bird in it is gonna be difficult for that reason, as well as logistically because many side dishes we make require different temps than the bird. So, using the grill would be a great help. HOWEVER, my wife doesn't like smoked foods (I know...). For her the taste and smell of smoke overpowers the dish. If I made a bird on the kettle, but omitted the hard wood, would the bird still retain smoke flavor?

Is that the 22½" or 26¾" Weber?

How is it possible that you cooked it without covering the bird in oil? I feel like the injections would not be enough. I wish I knew how many drippings I will have.

I didn't hear it mentioned in the video, but how big was this turkey?

I didn't see the "day two" label and mistakenly injected the bird with butter before I put it in the fridge for 24 hours. How bad of a screw up was that?

Wouldn't the legs get done faster closer to the coals? Dark meat tastes better at a higher temp than white meat.

Is this easy to do without a slow n sear?

Did anyone else catch that he, "Flipped the bird over on its back", to cut out the back bone (spine)?!? LMAO!

Wait...Baby Back Maniac why are you on this channel 2 years ago?

How big was this turkey?

Don’t let it rest wow that’s new

What's the weight of the turkey?

Huge tip!! You want it flipped, with thigh towards the fire and breast away. That setup nutaurally gives you the right gradient you need

Instead of butter, why not render the fat from the trimmings and inject that? Yay or nay?

Sous vide Turkey breast Is my new ultimate favorite ...its so juicy and flavorful

Looks Fabulous.....but...NO DRIPPINGS for gravy

Went and bought my grill and meat thermometer plus my injector. Smoking me a bird tomorrow. 🙌

Chest compressions on Turkey.

Noooooooo you cut of the tail which is absolutely the BEST part of a turkey!!!!

Hello are you there a bit confused

Why not face the dark legs and thighs toward the coals for the duration?

do you really think injecting the bird with anything really helps? Any time I see this done I think it is a scam kind of thing.

Do. Not. Follow. The. Salting. Instructions! First, use kosher salt and apply liberally!