How to Smoke a Turkey for Thanksgiving 2019 

"This bird has been pumped up to the gills. It's like the Barry Bonds of Turkeys." Best quote of video. Great content!

Followed your recipe exactly and was best turkey I ever made. Did on my green egg. Thanks! Happy thanksgiving!

As always a perfect how to. A great combination of basics and details to be able to nail the most high profile meal of the year!!!

I’m smoking my second turkey EVER this Thanksgiving and I’m glad I ran into your channel bro. Good stuff and good call with dunking the breast in the butter solution 👍🏽. I just subscribed and hit that bell! Don’t want to miss another video!

Great video! Looking forward to the leather apron, too. The single rivet looks great!

Thank you for sharing this! So timely for me as I want to smoke one this year for the 1rst time. I love the content here. 🍗☺

I know this video is a year old, but I love your channel and it's close to Thanksgiving. As a Southerner, I love the fact that you love "Uncle Tony's" as we call it down here. Keep on smoking!

Thanks for all the videos Jeremy! Great video. I have a traeger and I’ve been experimenting with the tube smoker. I noticed a slight bitter taste when using the tube. Do you know if there is a way to add clean smoke flavor to pellet grills?

Nice work Jeremy! Gorgeous looking turkey! It's also super good piecing it out before smoking it.

Looks really good bud.. I think I'm gonna do one this weekend.. a test run for Thanksgiving. Thanks!

Good job Jeremy. Love the apron, feel free to send me one. 😁 I love turkey legs too buddy!👍🏼

That Barry Bond’s joke was too funny!!

I want one of the chocolate color aprons. Those look really good. Oh and the turkey was awesome too.

so glad you spoke about how differently som e turkey pa tsd cook different

Glad you’re back!

Thank you for this video. The butter/creole injection and the S&P rub worked great!

Yo Jeremy, I've watched pretty much every video you've ever done on here and I am always impressed by your attention to detail... but c'mon man! How did you NOT foresee the turkey 'juice' (brine) spilling out of that Butterball bag? This ain't your first rodeo! Also, I dig the new apron design. Happy Turkey Day!

great video man. I love the apron! All I use is lumberjack myself the best pellets on the market!

I Like the butter Idea, that I bet will work well when reheating left over portions. Turkey 🦃 looked great.

Very entertaining video!! Looked like you knew you were in trouble when they turkey juice leaked out! Thanks for sharing this vid, I’m smoking my turkey now!

Looks great, thanks for sharing with us.

Thanks for making this one👍

I love how can hear the crunch on his bite.

Just got a gravity-fed charcoal grill. Using your instructions for Thanksgiving Turkey this year.

I'm liking ur aprons. I like the chocolate & cognac colors... Hopefully u'll b offering more products , accessories, & mayb sum apparel

Barry Bonds of Turkeys was the funniest thing I've heard in a while. That's excellent!

Congratulations continue to chase what you love in this world. Also, interested in apron nothing like it.

I will definitely attest to the Lumber Jack pellets...My Green Mountain loves them

I want one. That Apron is awesome

It’s like the Barry bonds of turkeys now. 😂😂😂 lol

Looks amazing!!! Do you do your sides on your smoker?

I’ve used a similar preparation method for many years when deep frying my turkeys. Last year I tried it in my pellet smoker and this year I did 2 turkeys in my offset and used the new thing I learned from this video. I melted butter and poured over the breast meat on the serving plate. A great tip. Thank you. Also I want one if those aprons. Please let us know when they are available. Thanks.

Jeremy, why does your apron have one rivet in one side and two in the other?!

I’m going to try that on my 18” Weber Smokey Mountain I hope it looks like your, thanks for the video.

Wow, what a nice view you have there. Good video. Thank you.

Looks so yummy. Great cook

I live in Louisiana you got the pronunciation of the creole seasoning 97%? right not bad. Welcome back great video. Good luck with sales and future endeavors.

Dear Santa, please give Jeremy a lapel mic for Christmas.😁🤘

Great video and a beautiful turkey. I will be smoking my turkey tomorrow on my camp chef. I will be using my turkey cannon I bought from camp chef, so I'll see how it goes. Love your videos and how much are aprons? Keep smoking.

Are you using salted or unsalted butter ? Thanks for sharing.

The Barry Bonds of turkeys 😂

Hi I like to know were will you announce that apron. If it's at your site i'll be looking for it. Hope you'll have it for large guys. Thx

Thanks for the content! And that was a great video! I still I’m going to ask you to tell us the story, like you said you would, about all the different locations you seem to film from. Ones in the desert, ones in the city, one’s wherever! But I think we would all like to know the differences! And you did say you’d make a video on that

Looks great

Planning on doing something quite similar with the seasoning but on my 125 gallon homemade offset but plan on spatchcocking the bird instead this will be my first cook on the new smoker

I need one of those aprons.

Maybe I missed it in the video, but at what temp and how many hours did the bird cook?

Like the apron

😆😆😆 your reaction to the juice spillage did it for me.

I was hoping you would cook it on the 500 gallon off set, I'm doing 15 tob20 birds and I was hoping to see that 500 gal offset

What's the mesh # you use for the pepper? I can't find the video but I believe you once said 16 for the pepper?? Thanks!

Hey, I'd really be interested in one of those! Same color as yours> the Lighter colored.

sounds good. I am a farmer so I have a whole flock of turkeys. New friend Ruthie

Wife got me the Apron for fathers day!!

Great video. I would really like to see a pellet comparison video. Cheers!

This is interesting...I actually like to do big turkeys, so what I do is basically the same thing you do, but use a rub with more paprika maybe, inject with butter, THEN put that bird in a shallow pan of chicken broth with a couple of table spoons of kosher salt, then smoke it (on a stick burner), then baste it every 30 mins...comes out tender AF. The skin wont be crispy though, I think I'll try taking it out of the pan for an hour next time to see if that crisps it up.

New viewer I love the channel

Jeremy, I am interested in one of your aprons. The chocolate leather one is just the color I'm looking for. When will you be selling some?

Just what ive been looking for. Something simple for a first smoked turkey im doing this year. Thanks dude Instead of that creole stuff I might put some Italian spices in it … A BBQ version would be cool to man

Hey Mad Scientist BBQ where can I purchase the Leather Apron? I would like to get a couple of them I have several buddies that are avid cooks and would love to gift them. Please advise of the website where I can purchase. Thank you, CLC

I think you did get the famous dbl headed turkey!

Would clarified butter work a bit better than regular butter?

Dude! We call those turkey parts the "gibblets!" You use them and the necks to make an awesome stuffing for the turkey. A really good cornbread stuffing with those smoked in? *salivating*

how do we get an apron to Australia brother ?

You gotta brine it dude! Gotta!

thank you!!!!!!!!!

Be sure and let us know how we can get those aprons please. Bird looks good

id love to see a video of Brisket on a gas bbq cuz thats all i have at home and idk how to cook it lmao

Great info.. Looking good.. (The turkey). 😂

Great just great !

I cooked a turkey buy your recipe it looks really great !!!!!!!

The Barry Bond's of turkey 🦃 lol

How many pounds was the turkey?

i can never get crispy skin on any of my smoked poultry, not sure what the problem is. it always comes out rubbery. also i ALWAYS brine, it makes a huge difference in moisture and flavor.

Can you post a link for the injector you use?

No link to buy these aprons?

Interested in the apron.

agree on the pellets.. I've never really tasted any difference. I've typically been using Traeger pellets. However, we all live and learn and the Lumberjack pellets started being talked about a lot. I have some of the Lumberjack Char Hickory to try out this weekend!

Salted or unsalted butter?

Maybe I missed it but what size/weight turkey did you and do you recommend for the smoker.

Replace that creole-whatever with Slap Yo Mama = perfection!!! lol

It's like the Berry Bonds of turkeys now😂😂😂

I want to do this on my offset smoker!

Hey Mad, this Thanksgiving: for my wife and I, are going to BRINE, then SPATCHCOCK, and then Smoke our T-key! I've done a "practice run" 2 weeks ago with two chickens, different flavorings, didn't brine them. This time, 1st brine overnight, then spatchcock and then smoke it, nice and flat!>

Can I use bacon fat instead of butter?

One reason that it sliced so easily was that you lived it with the grain. While that does make it easier to slice, the meat is a bit tougher, and can be stringy. Chefs know to slice the meat against the grain. This is done by carving the breast away from the turkey, and then slicing it crosswise. Try it-you’ll be amazed at the difference

Where can i order a apron?

Maybe I missed a vid, never seen you say anything good about a ‘easy bake oven’ but cant believe you used a pellet and liked it!!! Lol.

You had me at butter

With Thanksgiving coming up- will you do Smoke Turkey on Brazos for us? Thanks 😁👍👍

what was the temp and time

Exactly how I do mine

Are you sure that wasn't a chicken? That bird looks small. Just kidding. I was wondering if you can stuff the turkey with stuffing when smoking?

Great video wish you would use your brazos. Smoker to show another fire management video. Also can’t wait to see more of your new aprons.

Literally laughed as your wife gasped hahaha

Oh, and I will be checking out those aprons, it suddenly came to me that I would be needing one of those aprons, considering after a cook I look like I have been in a coal mine shaft all day.....yep..

Jeremy, I agree wholeheartedly about Kerrygold butter. I did a blind taste test of it, Plugra (US),President (France), and Lurpak (Denmark) and Kerrygold was a slight winner on taste but half the cost. The fat content is 84% (US normal butter is only 80%), but that extra 4% make a big difference as well as the grass fed milk. Around where I'm from there are a lot of Amish Yoders.

Did you get bored using the pellet smoker?

that gasp lol

Thank you for using your pellet grill!