I love how honest Malcom always is. Showing the cooking spray, or even when he uses his rubs, he always says “but you can use whatever you like.” Learned so much from him over the years. ❤
I cooked Malcolm's other turkey recipes for Thanksgiving and have been told by everyone at the table that it was the best turkey they've ever had. Looking forward to the same compliment this year with this recipe!
Malcom, I did this step by step and got all the ingredients from the website. Turned out absolutely perfect! Was the hit of Thanksgiving! Will be doing this for years to come! Thanks for everything and keep on cooking!
To get extra crispy skin, do what they do to peeking duck. Drizzle several gallons of boiling water all over the skin (before injecting and rub). It shrinks it up and begins to break down the fat and collagen in the skin. Super crispy!
Bro. You've come such a long way. I remember learning how to a turkey from your original turkey video sitting in your kitchen ten years ago. Now I get to by AP at my local store and your recording in a damn studio getting quarter of a mil in a few days!!!! Congrats brother you deserve it!!! Edit: My family hasnt eaten a bird any other way brother!!! 10 years strong!
I make your smoked turkey every single year. Everyone always tells me they've never had turkey that was as good as chicken. I have given it to at least 20 people who now also make it. It is the smoked turkey period.
Yeah Buddy, Malcom gives great advice, use it and add your own flair. That's what I'm talking about!! I am an old school BBQ maker, I stick burn plus use apples inside the bird. I use Apple Wood and Pecan Wood. I also use Rivulet Artisan Pecan Liqueur in the brine. Use my mixture for injection. When dinner bell rings Better get it fast because the bird doesn't last to long.
for those that havent injected before here are my tips - just do it, over time you will get better - dont wory about being perfect, it is very difficult to do perfectly - more is almost always better, pump it up till it is leaking everywhere and looks much bigger than its original size - put in the tip within about 1 inch from punching through to the other side and put in 1/4 of the injector liquid pull the needle back about 1/2 but not all the way out and punch in about 1/2 inch to the right or left and put in about 1/4 of the injection and keep working around - if you put in too much the bubble may burst and some will spill out, dont worry about that but try to avoid over filling in one spot, over time you will be able to tell your starting to over fill by the way it feels and the bulge shape you see
Take that melted butter, add a little fresh chopped rosemary, and thyme, and drizzle it. This is how I smoke turkeys/chickens on my pellet grill. Great video Malcolm!
A technique I learned from Jacques Pépin is to remove the wishbone before cooking a whole turkey or chicken. It makes slicing the meat from the breastbone easier. As always, huge fun to watch Malcom's presentations. How nice it would be to live next door.
you taught me how to smoke my first turkey way back when the video was still in your kitchen in your house. i still come back every year for a refresher before i do mine. same thing with your ham recipe. not all hero's wear capes, lol
I had always thought that putting stuffing in the turkey before cooking was a bad idea. For me, it's just like what you guys did--regardless of how I'm cooking it (besides frying the turkey) I always put in a mix of carrots, onions, and celery. Then, when my turkey was done, I'd put all those veggies in a large pot, along with the turkey carcass, and make a good stock with it.
I like to brine from Monday to Wednesday, then pull out rinse off, pat dry, then put on a cooling rack in the fridge with just a towel covering it for 24 hours, inject it and seasoning it up and get to cooking. Turns out great every time!
Best place to brine your turkey is the vegetable drawer at the bottom of the fridge, of course with one of Malcom’s meat bags to keep everything clean and sanitary.
Ah yes the annual Malcolm Reed turkey vid. I usually do 12-13lb birds and after a brine and stuff with apples and onions it fits perfectly on my weber kettle with a two zone fire, rotating occasionally. 🔥
Great video your method looks so easy. I am watching this video as I am smoking my turkey now. First year I smoked a turkey I kept my smoker at 200 using hickory after 12 hours and basing every year the meat was so tender and juicy it literally fell apart next everyone loved it. Next year I am going to try your way it looked amazing. Happy Thanksgiving
I use same grill,and i got a griddle top that fits inside with drain hole that lets drippings into the drip channel,and the griddle holds more heat in grill,plus can do eggs or steak etc and a rack to elevater for total smoke .
I go spring and fall turkey hunting I couldn't tell you the last time I bought a turkey at store it been that way and smoking a wild turkey is so much better then a store bought 1 I am betting but hey if u can't go hunting these tips will help u make a great turkey for holidays or anytime u want turkey
Pretty good vid...I prefer bigger turkey, pre-brined, but appreciate the injection method, it's literally the ONLY way to ensure whatever dumb things happen in a smoke that your turkey comes out moist
Thanks guys! I did our turkey this year on my pit boss per your instructions, and it was the best turkey I've ever had. It turned out delicious and juicy. My only problem was that I burnt the heck out of the bottom of it. I'm popping another one in the brine tomorrow, and I noticed you have aluminum foil or something under your grill to help prevent that? Is that just aluminum foil or ? Thanks!
I'm thinking about trying a spatchcock bird on the Recteq Bullseye Deluxe. My lid doesn't have much clearance and figured it will cook even as well. I could care less about presentation. Probably do a dry brine in frig or cooler depending on outdoor temperature.
