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Nicely done!! I smoke turkeys all the time during the summer too. Great presentation too. Even better, you're a member of the Raider Nation like I've been for 45 years.
Keep cooking, once folks try these recipes you will be at 100K in no time. You're very good! Changed my whole oxtail game on the strength of yo recipe.
Being a Raider Fan has been my cross to bear since 1973 or 1974 when I was 5. I jumped on the bandwagon when they were good. Here are a couple other smoked turkey recipes that are a little different. Raider Nation! ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-uQRLHwo_UhM.html ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-kJGyy1TIBWE.html
I see the same beautiful turn out golden brown and juicy turkey. if I was to give award for the best turkeys out and seen on RU-vid it will be all all three of your turkeys. keep up the hard work and keep the videos coming various
doing my first smoked turkey this weekend. This video was very helpful and simple. Gave me all the needed details that I will incorporate into mine. I may do some video and post as well. thanks!
Lyle, you're becoming the Turkey King! Wow, nice recipes and cooking techniques. That bird looks absoh-lootley fantastic! We eat turkey year 'round here we like it so much, and yours are the best. Thanks for sharing buddy!
Injecting the sauce was so interesting to see as I've never seen that before. You do bring different techniques to other cooks out here and your food always looks delicious. I prefer the skin too. Thank you for sharing xox
Turkey looked awesome! Thanks for sharing! I typically spatchcock my birds. I find it to be a little easier to get it to cook more even and get to temperature quicker.
I used a Tony Chachere injectible marinade. I really like smoking my turkeys in the high 200's. In my opinion smoking really low produces an over smoked drier turkey
Smoked turkey my favorite ~ especially on salad or sandwiches. I love all your turkey recipes. I actually have one in the oven now. Makes for easy meal prep for lunches or dinner for my hungry hubby and grandson. I may give this a try for Thanksgiving. Have an awesome week. :)
+Lyndsay “The Kitchen Witch” Wells, The Kitchen Witch I really like the high temperature turkeys a little better. That being said, this was a great turkey
+Pidasian Hippie I just wanted to get some good options out there. These turkeys were .59 pound, so I may get a few more for after thanksgiving. They just take up so much room in the freezer
Lyle, you are The King of Turkeys! (I see that Rivet Gardner thinks so too!) This bird looks off-the-charts succulent! The injections must have been a huge part of what made this guy look so irresistible. Thanks for sharing a great recipe!
+Juanelo1946 I really like that Tony Chachere's injection. I dont think injections are needed for the hot and fast turkeys i do, but i really like them in smoked turkeys
+BigPolarJer BBQ I like my turkeys cooked hot and fast usually whether its in the oven or weber grill. This is a nice change of pace with the smoked flavor and all
Man, you've now cooked a Turkey just about every way imaginable and they all looked excellent. Are you going to fry a Turkey too? That would be very good eating if you love that crispy skin!!! Cheers to ya bro!!!!
The turkey turned out great! The only changes I made were fresh apples cut up in the brine (didn't have any apple juice) and I used a cajun injection that I made from an Emeril Lagasse recipe as I didn't have the Zatarain's. Thanks again!
Other than the raiders shirt this was a great video lol, I'm smoking my first turkey on Thanksgiving so I appreciate the video. I have a masterbuilt upright propane smoker so I think it might take longer to cook. Thanks brother, liked and subbed
+Madison C Iowa Thanks. I just used what i had on hand to stuff the turkey. I normally use canola oil, or clarified butter, but had some peanut oil laying around
Hey Lyle, your turkey looks fabulous! Did two of mine on the WSM as well, and one on my Weber Kettle for this year's family Thanksgiving. Didn't put any smoke on the one grilled on the Kettle Grill, just used natural hickory lump charcoal that I make myself... and it was great. On the WSM, I just used Kingsford blue and added 3 fist-sized Pecan chunks. Like you, no water in the water pan because I wanted to smoke at a higher temp to get the best skin possible with a little crisp. The skin was a little better on the bird grilled on my kettle, but the turkey itself was better on the bird smoked on the WSM. I skip the skin anyway these days. Well, best wishes... and may the new year bring you success, happiness and most of all good health.
+George Benson I really like my oven one the best. Probably because I can get the temp up super high. The smoked one did have some good flavor though. I wish I could combine both methods. I really dont eat the skin either. I have two more turkeys in the freezer. I was thinking about doing one on my offset, and spatchcocking the other one and doing it on the grill
Dude. Great video. fixing to smoke my first Turkey in a few weeks. moving my new out I made to my house this weekend. have to run a few burns to get my temp down. but definitely will give this a try.
you have been doing a lot of turkeys lately, I love making pot pie with my leftovers, you should do a video on that, this is my favorite turkey you have done
+doublejbbq I like my other turkeys a little better. I'll leave the fried turkey to you..lol. I did a pot pie video when i first started. It is horrible. I do need to re-do it.
Here at Laurice's Kitchen we are partial to the Home Depot 5 gallon water cooler for our turkey brining needs, lol. Your turkey looks scrumptious! -Gilly
+Maj. Mayhem Thanks. I'm going to mention her in my next video. As a matter of fact i havent uploaded anything else until i put that one out. Her channel needs more subscribers. Excellent channel
No Hippie BBQ & Cooking The gentleman is right! You can use a Home Depot bag lined with with a food grade plastic bag. But you don’t know if the Home Depot bag is FDA approved food safe. I am no f* hippie too, but I am not ignorant to contemporary science. Certain plastics ( eg. #7) can leach out chemicals (eg. “BPA”) that have been implicated in many types of cancers, specially prostate cancer. They can interact with hormone receptors in the cells and promote rapid cancer growth. Overall, they are not good for keeping food in. You can use what you want, after all it’s your turkey. Do not ridicularize the guy that had concerns about plastics and food safety. This is a valid concern. Otherwise, great video. Will try to smoke my turkey this coming Xmas.
Hey Lyle !!! What's Up Brother !!! Please say Hey to the Lovely Mrs.Andrea , Mr Mason , Miss Penny , and your Wonderful Family from Me , Mom , and ole Sarge !!! Wow Lyle that was a Wicked Cool Brine !!! I seen the Tony Chachere's Creole Butter with Jalapeno the Other Day gotta give it a Try !!! Lyle your Smoked Bird looked NEXT Level Yummy !!! Pure AMBROSIA !!! As Always EXCELLENT Video , and one Heck of a Wicked GOOOOOD Cook !!! See ya Soon my Friend ...
+Fritz is Cookin Again I love that tony chachere's. Give it a try. For under 4 dollars it is a steal. I hope you are doing well. I'm going to call you in the next couple days to catch up
Looks good brother. I'm debating whether or not we should do a whole smoked turkey or just a smoked turkey breast since there's only going to be 4 of us. Keep up the good work Leatherneck.
+Bad Beast Barbecue I like the regular charcoal better. I really dont taste much of a difference. They seem to burn faster, which was ok for a few hours, but i dont think i could get a 14 hour run out of them like i can with regular. I bought 8 bags a few months ago for 3.99 each
That turkey looks pretty damn good I must say! About to try smoking my first turkey on my WSM 22.5 , think I'm gonna try to follow your recipe for the most part,probably will use regular blue bag Kingsford charcoal with some mesquite and cherry wood chunks, maybe some apple cider in my brine with some molasses for a little bit of sweet, maybe use a mild rub that doesn't overpower the turkey too much. Already bought a 12 pound turkey and the creole butter injection. As long as I can maintain around 275-300 temp I think it'll turn out amazing, might try twining the legs together,supposedly it smokes better when its not as spread out from what I've been told. Probably will be like anything else and I'll think of new ideas to try next time after I see how the first one turns out.
Sounds like yours is going to be really good. Your cooking temp is right on. I think a lot of people smoke their turkey at 200 low of a temperature personally
+elrabbitsbbq Thanks. It turned out well. I must say that on Thanksgiving i will probably be doing it hot and fast on the grill so save space in my oven
The Autumn Wind Is a Raider! Aye! 🏴☠️☠️ Love the video bro. Thoughts.. anyone.. noob here. after the 12 to 18 hour brine.. (ice) .. would you leave your turkey out to bring it to room temperature before injecting and slapping it in the smoker?.. If so.. how long is too long to leave it out..? 1 to 2 hours? does it make a difference in how tender the meat is? Im under the impression that the turkey meat itself would seize up if put in the smoker maybe 20 30 minutes after the brine.(chilled) Does this matter? Thanks! 👍
My turkey usually has a chance to sit out for about an hour or so. I think going straight from the brine to the smoker may add time to the cook, but I think it would be good either way
That looks like it came out real nice, not to crazy about your phone going off freaked me out, thought it was my company phone going off. Got me running around the house looking for my company phone
