Ok so I don't recommend cooking turkey this way. I did this for Thanksgiving for the first time. Now apparently I'm the one that's gotta cook another one for x-mas.
Just wanted to say, I used your method for my Thanksgiving turkey. I've never cooked a turkey before. We had about 25 at our family gathering. And even the few that don't eat turkey said it was the best they had ever had. Thank you for sharing. Wade R.
Hi Wade, thanks for dropping by and leaving a comment, I really appreciate that! I am so glad to hear your turkey was awesome! Happy Thanksgiving to you and yours!
As stated in the video, and in the pinned comment, 350° F. I’m not giving you a time, because your time will vary depending on the size of the bird. Cook to temp.
Perfect bird Darrin! Injection is the way to go👌 I'll have to try the party rub on a bird, thanks for sharing brother, have yourself a great one, you all stay safe!👍👊🍻
Great video and great looking turkey! The injection season is what I usually use and the spray butter is my go to for basting. This will be my first smoked turkey, your video is exactly what I was looking for! Awesome job!
Hey there. Thanks for the video. This year will be my first Thanksgiving turkey responsibility and I’m going with your instructions. No pressure right? Jk, it’ll be great! One question…if there had been a brine, would you have rinsed it beforehand and/or just left it on and picked up right at the beginning of the video?
Awesome go to video for first time turkey smokers! Didn't want to do a brine but the Tony "C"'s is an awesome alternative. Funny thing though, I looked for the injectable seasoning and my local store had it in the seafood section....still trying to figure that one out! I put mine on about a half hour ago and have my spray butter ready to go. Fingers crossed there are no user errors and it comes out even half as good as yours looks! Can't wait to go through your other videos for more tips!
Good luck Brian! You got this brother! Please let me know how it turns out! The Tony C’s might’ve been in the seafood due to the Cajun aspect, but who knows! Haha
We used to do alot of commercial smoking at the meat market our family owned. On chicken and turkey used to mix orange juice, lawry salt, lemon pepper, and small amount liquid smoke and soy sauce. Make a great injection. Nice video.
Just what I'm looking for in this video. I'm trying this in a couple weeks on my Pit Boss. I have done this in an old school Webber charcoal grill. This should be less work and looks like fantastic results. Thanks for this video!
Going to be doing a test turkey before thanksgiving. Did you use a smoking tube? And, would a temp at 300 deg. be good? Did your brisket the other day and it turned out great!
I personally don’t think you need a smoke tube for poultry. It absorbs smoke really really will and is easy to overdo it. 300° would be just fine! Glad you enjoyed the brisket! I’ll have some new turkey videos coming soon 😀
Awesome Videos. I am planning on using this method tomorrow for a much larger then normal 21# turkey I am smoking tomorrow. I did this same method last year and it was amazing.
Seriously? Like let it cool for a bit after it was done cooking. It’s allows the juices to redistribute and allows the bird to cool down enough to handle.
Past 2 days yu have been saving me! the pork butt and leg quarters all done ur way and came out great! Ganna try the turkey on Thursday. What was the internal temp when pulled out?
Glad to hear the foods turned out good brother! I typically pull mine at 161° in the thickest part of the breast, but for food safety purposes ideal is 165°. I try to compensate for that carryover cooking. That being said, I’ve pulled birds at 165° and they’ve still been very good.
Hi, Darin. Thanks for the video! I smoked a 14 pound turkey on my Pit Boss last night using these directions. The only changes that I made to your procedure were that I used a locally available poultry rub, and I tossed a quartered lemon and some garlic cloves, along with a stick of butter into the cavity. It took just under three hours to cook, and turned out amazing! It was the first time I've ever smoked a turkey, and it was definitely the juiciest, tastiest turkey we've ever made in this household. Thanks, again!
I called it at about 160-168° depending where I probed. Next time I’d pull a little lower and let it come up while resting. It was still juicy, but I think it could’ve been even better. I just loosely covered it with foil for the rest as to not steam the skin.
Lol, did you watch the video? All that information was stated. 3 hours at 350° with a 30 minute rest. Time will depend on what size bird you’re cooking.
Yes they are different. 165° is the recommended for whit meat, and dark is best at 175-185°. That being said, I wouldn’t overlook my white meat to get my dark meat to those temps. Just focus on your white meat and you should be good
Just wondering have you done any mods to your Austin Pit boss the help on temperatures? Leave a comment or say something about it say hey John I’m one of your new videos and mention what you’ve done if you have. Thank you love watching your video matter fact I’m smoking a turkey right now except I brined it too
Hi John, I never did any mods to any of my pit bosses! They worked as they should out of the box for me! Thanks for watching and commenting, I hope your turkey turns out amazing brother!
i brined my turkey and ya know it was alot of time /ingredients and waaaay more effort that went unnnn noticed in all seriousness .KISS method is where its at, You did amazing
I did my first smoked turkey. It came out great even my brother in law who is not a believer in pellet smoker was impressed. Thanks Buddy told me about a spatchcock method. What do u think?
That's awesome! I'm glad to hear it was good! I actually have a spatchcock turkey video I uploaded a couple weeks ago on here. Check it out, it was AMAZING!
I cant get that rub here in Canada but I did get my hands on the Tony Chacheres creole seasoning, thinking about seasoning the bird with it. Do you think that would be ok?
@@AshKickinBBQ I was pissed off for you bro. Damn. Ask me a million different questions not a million of the same when the dang cliff notes are right there 😂
What kind of pellets do you recommend for poultry? I have a vertical smoker. I saw you used cherry in the video. I found a good deal on fruit blend hardwood, the pitboss brand. Would that be a good idea for pork and turkey or chicken?
Just made this today. Didnt want to do all the work on a brine. Did this recipe to the exact! First time using a smoker too. Pitboss combo smoker. One of thee best turkeys I've had!! TY for this recipe.
