You mentioned dried out white meat but a turkey to be safe can be 157 for only 50 seconds according to the USDA. At 165 less than 10 seconds. You are right about carryover so if you pull it at 157-159 your breast will not be dry. My executive chef brother explained to me the time/temperature correlation (I was not aware) when I saw him remove a tray of chicken breast in the restaurant at 155. Thanks for sharing your awesome video.
Im not very happy with you right now Ry.. As always it looks great and like always i don't get to taste it. I will be trying this recipe this Thanksgiving. Thanks for all the tips.
Awesome Ry! You’ve kicked it up a notch with your new stick burner. Long ways since the OK Joe days. Nothing like upgrading smokers. Happy Thanksgiving
Thanks, @Ry. Perfect timing as I was looking for a brine for our turkey. Last year I cut up the turkey prior to cooking (which I was a huge fan of) and dry brined, but my Wife is set on me cooking the Turkey whole this year so this post is perfect and perfectly timed. Have a great Thanksgiving friends!
Looks awesome ! Question Rye have you ever used the Tony Chachere’s creole butter injectable ? Wife picked it up just wondering if it was any good ? I’m definitely going to be bringing the bird . By the way the game video you did helped big time our ham was great at thanksgiving
@@CookingWithRy turkey turned out great 3.5 hours on the WSM and the bird was the word wife said it’s now my job to do the turkey lol merry Christmas ry!
Gotta try this. I stuff my bird with bacon, and mesquite smoke it. When done , whittle the bacon into beans with some onion, and stir till hot. I've injected and dry rubbed, but never marinated or brined b4!
Nice video, but makes it confusing using liters vs cups. For most people in the USA we use quarts and Gallons. Lots of video's do both metric and English unit conversions to make it easier for both systems.
Its great that you mentioned Malcolm Reed's video. I followed his instructions and made a Cajun smoked turkey last year. It was a big hit with the family!
looks great! Thanks for this video Ry, love the props to Malcom, I remember that video and have it saved. This will be my 2nd year smoking a liquid brined turkey, was hooked after last year! I used an oven bag to brine in, worked great! I highly recommend using the wet brine as well and I have worked with my brine recipe so that it has about half the sodium as a normal brine and I can go 18-24 hours with no rinse and get a great flavor and a perfect amount of salt with a rub and a "juicalanche" all over. 😉👍 Thank you Ry, have learned a lot from you! Happy Thanksgiving!!!
That’s a great looking turkey Ry! The color is picture perfect. Brining or injecting seems to be the ticket for keeping moister in the meat. Thanks for sharing and have a wonderful Thanksgiving!
I did a turkey this past weekend. I brined with Malcom’s bird brine. I highly recommend it. It’s so good. I basted the turkey every hour with herb butter too and it was bomb
Hey there! I wish I saw this before I smoked my turkey yesterday. How do you estimate how long it takes to cook turkey per pound using a smoker? Say at 250? Any particular you chose to smoke it at 300?
I rarely think of time when doing poultry. It's always about temperature. But I usually assume it's going to be 3-4 hours just for planning purposes. I chose 300 just to have a bit of a quicker cook :)
Beautiful bird my friend. I have yet to try a bird on my offset because the Rec Tec is so damn easy but this may be the year. Thanks for sharing and a very happy Thanksgiving to you and your family Ry.
Great video. Do you recommend anything here over your original video from 3 years ago? I'm all geared up to do the older recipe with the injection and glaze but then just saw this one. Are they both good in there own way or have you learned something you would change from the older video?
Doing the same. Seasoning/dry brining tonight. Injecting with melted butter and chicken broth. Firing up the offset at 10am. Kicking back with some beers for a few hours till it's time to pull that bird. What wood are you using?
Hi Ry! How long do you think you could rest a turkey in a warm cooler? I have to smoke mine and then drive to my parents, worried that it’ll get ruined in transport
