Savory Herb Roasted Turkey - A Thanksgiving Favorite!
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- čas přidán 7. 05. 2024
- Savory Herb Roasted Turkey - A Thanksgiving Favorite!
Chef Tom shows us how to take the stress out of Thanksgiving by using one of ATBBQ's Savory Herb Roasted Turkey Kits. This has quickly become one of our best sellers because it is just that delicious! This turkey is brined in citrus and herb flavors and then coated with our Ranchero herb rub so that every juicy bite delivers. If you're tired of turkey so dry it requires more gravy than protein, you owe it to yourself to try one of our turkey kits this year!
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00:00 Enter To Win! Ultimate Holiday Giveaway
00:10 Introduction
00:45 Spatchcocking The Turkey
02:00 Brining The Turkey
03:15 Drying The Turkey
03:50 Seasoning The Turkey
04:45 Transferring To Pan
05:10 Roasting The Turkey
05:31 Taking The Turkey Off The Grill
06:05 Carving The Turkey
08:14 Let's Get A Bite!
08:48 Like & Subscribe
I always look for your thanksgiving (turkey) recipes this time of year. I think I’ve done a recipe over the past four years from atbbq and it’s always awesome!
This is the best time of year on the ATBBQ channel!
Thanks so much, passing this along to the team. Have an amazing Holiday season!
I did this recipe today. Turned out great.thank you
Another great video. Thanks Tom!
Thanks so much!
I wanted to wait to comment until we had a chance to try this recipe.... 5 stars ⭐️⭐️⭐️⭐️⭐️ Even though we were expecting a faster cooking time between the spatchcock and the brining, we were shocked by how much time was shaved off! My husband kept getting out the temperature probes to see if the temp probe on the pellet smoker was wrong. We let it rest and began carving it up, as per the video, and it was absolutely perfect! So tender and moist! Absolutely delicious! My husband said. “We are doing this method every year!” Loved it! Thank you so much for putting recipes on here to share with us. We appreciate it so much. ❤
Awesome Chef ❤
Appreciate it! Thanks for stopping by!
Chef Tom with a classic!
🙌🙌🙌
Hey Tom...I usually inject it but ..not necessary? Looks awesome!
Love your recipes, where did you find the scissors?
Awesome
Not that i need to but im eating the turkey fat Chef! Crispy of course😂
Wish I had smell-o-vision. That looks so good.
I got smell-o-vision...hehe.
THANKS CHEF ! Thanksgiving now takes on a whole new way of cookin' that bird !
That's a great compliment. Thanks for watching! - Don
@@allthingsbbq Out of curiosity, when was the last time you've done an injection on a turkey/chicken/duck?
Just bought this brine kit, do you rinse the bird after the brine with this specific kit?
,a cool video keep up the great content.. Thank you…….
Placed my order earlier!!! Got the lemon and apple brines.
That's exciting, that'll make for great flavors and good times. Have a wonderful Thanksgiving.
That brine kit is actually great on chicken as well.
You are absolutely right, we love the Butcher House Brine and several of the Sweetwater Spice products for chicken throughout the year. Thanks for watching!
@@allthingsbbq That brine kit made food prep for lifting and training so much easier! Sweet water spice is also a great one. Looks delicious as always
I'M GOING TO TRY THIS METHOD THIS YEAR!!!THANK YOU!!! HAVE TO AKE IN OVEN CUZ A MEANIE STOLE MY GRILL 2 YEARS AGO & THIS SINGLE MOMMY HAS NOT HAD EXTRA CASH TO BUY ANOTHER 😭😭😭😭😭😭
Here in Australia turkey is only available around Xmas time, I dunno why cos I’d eat it all year round if it were available
Can we get a video of the gravy?!
... maybe ... Friday :). Thanks for watching.
Can you brine it then remove it to dry out for a couple of days to get crispier skin?
I always do. It’s great
Disappointed that the "giveaway is not aavailable in (my) your region" Bummer
Hello Chef Tom ! I have a question. I am a fan of the channel and have watched for years. I’ve never seen you take the wings off the turkey. Would that make it easier supposed to just cutting them off through the whole process?
Honestly, it isn't any easier to remove the wings prior to cooking, so it really just comes down to preference. Great question and thanks for watching! - Don
About how long did it take to come up to 155F?
Their site (recipe linked) says it'll be about two and a half to three hours.
How is table salt saltier if you’re dissolving it in the brine? 🧐
Kosher salt crystals are much bigger than table salt crystals, so more table salt would fit in a measuring cup than kosher salt.
Why wouldn't you use table salt for making a brine? It dissolves so the texture of the crystals doesn't play in. Table salt is cheaper and will dissolve easier because of smaller crystals.
He said you would need to use less, not that you cant use it. just dont use half a cup?
I love breast meat.. people said the breast is mostly dry, I prefer dry breast than gammy leg/thighs. I tried it's on soups, fried, steam or with tons of spices, my throat won't let me swallow it without gagging..😂😂
do you have a video for just a breast, as good as that looks a whole turkey would be way too much this year.
I'm distracted by his cool glasses
Right?! Thanks for watching!
Mmmm, $24 worth of bottled brine concentrate on $14 worth of bird (or $28 of turkey if two birds).
when cocking this recipe, I'll definitly take another brine.
People who buy brine concentrate don't need to be cooking.
What’s your point?