How to cook the Ultimate AmazingRibs.com Turkey featuring the Slow 'N Sear! Thanksgiving
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- čas přidán 30. 10. 2016
- Inspired by AmazingRib.com's "Ultimate Turkey" recipe this video will show you how to easily make an amazing turkey using the Slow 'N Sear.
Find our detailed printable PDF version of this turkey recipe here: www.abcbarbecue.com/slow-n-sea...
Find more info on the Slow 'N Sear here: www.abcbarbecue.com/slow-n-sear
and our Slow 'N Sear CZcams video here:
• Slow 'N Sear - The Bes...
Find more info on the Drip 'N Griddle pan here: www.abcbarbecue.com/drip-n-gri...
and our Drip 'N Griddle pan CZcams video here:
• Gas Griddling with the...
Like the thermometer we used? Watch our video review here:
• Video
and when you're ready, buy here:
www.thermoworks.com/Adrenaline... - Krátké a kreslené filmy
Awesome video!Thanks for sharing 🍺
Great video, thanks for sharing!
Used this recipe/method once before and I’m doing it again this weekend. Looking forward to the same awesomeness....
Thanks. Very good advice.
Awesome video and that bird looked fantastic!!!!
It was a pretty bird for sure. Thank you!
Followed you as "Babyback Maniac". Happy for you that you did a deal with Adrenaline. Great job on this cook! I'm back to doing most everything on my Weber kettle, so this device looks pretty good for what I want to do. Planning Thanksgiving turkey cooked on the beach this year. Have fun with the new gig!
Bird looks fantastic! 👌
Thank you!
Just purchased the SnS XL for my 26". Looking forward to using it. "Practice on chickens, they won't mind... they're dead" Very funny quote!
Thanks John!
Spatchcocking in a few days. Using this gear and this method. Great video.
You won’t be disappointed. Let us know how it goes.
Loved the video. I know food and this is about as good of a video as you can have. Thanks for the time you put in it. Will share on fb
Thanks Vrigil! We appreciate your kind words.
This looks awesome!!!!!
Just did turkey.
Wow...is all I can say.
Having a Slow n Sear is the way to go.
Great video, and nice looking bird.
Great video as usual! My son and I smoked it on my Summit Charcoal Grill Center using the SNS. We put the brine on the day before Thanksgiving. On Thanksgiving, we put an herb mixture mixed in with room temperature butter and rubbed the turkey all over, including under the skin. We put a disposable pan under it with some chicken stock. It came out amazing! Even the breast was super moist and the bird had a great smoky flavor from the hickory!
Thanks! Sounds like an awesome result!
Awesome video! I just got my SnS along with Drip n Griddle in this week. Everything works just as advertised. Great products!
Awesome and thanks for your business!
Made this today (chicken instead of turkey) with my new Slow N Sear and thermometer from you guys. Turned out great. Thanks.
Awesome. Thanks for the feedback!
very good video, thanks
I'm a huge fan of all the Adrenalin BBQ products -makes turning out excellent food easy! Thanks for another great video!
Thanks John!
I was planning on spatchcock turkey, now I'm gonna use the kettle sns and my new guru.
Awesome bird, looked really good!
Thank you for watching. Yes it was excellent!
That looked good! It's been awhile since I cooked a turkey. Maybe this year!
That's a GREAT idea!
Just did a small (14 pounder) and our guests were amazed at how great it was. The Slow 'N Sear is a miracle device!
I have an 8 pound butcher cleaver which came from my dad's grocery store, wonderful idea, freeze the backbones and excess fat for soup later on.
Thanks Stu. Glad you're loving your SnS!
How long did it take for the 14lb turkey? Thanks!
I leave the pop up thermometer in place and just ignore it when it pops up. Removing it leaves a hole in the breast for juices to run out.
Thanks for this video... my father-in-law shot a 20+ lb turkey and asked if i'd smoke it for him. I'd done turkey breasts before (in a vert smoker) and spatchcocked a turkey in the oven, but never made one with the SnS, so i wanted to get some direction from The Master. Not only was the video informative regarding the setup (especially about using a smaller chunk of wood), but that rub also sounds awesome. I'm looking forward to this!
Thanks Devon. Much appreciated! Check back in and let us know how your cook goes!
I’m trying this for Thanksgiving this year...wish me luck...I’ll need it.
I am too. I'm going a practice run next weekend. Are you brining yours?
I don't comment on videos. This was a great video. Why? So many reasons. I was left w/ no questions other than I can't wait to eat my turkey today to answer the only question that matters. Thanks for making a great video.
OK. I just made this. The turkey meat was phenomenal. Great skin and moist meat. I used the same grill set-up and thermometer set-up with blue bag Kingsford as per the video. I couldn't keep the grill much hotter than 295-300 before the meat was at 158 so I pulled it. Coals as directed but shouldn't have shut it down as early as directed. Know your grill better than me to avoid similar. Ambient 59 and cloudy with very light rain mist. I made the rub using the tablespoon as directed but I only used half the rub - next time I would cut the recipe down to teaspoon for a ~13 lbs bird - still I would use a bit less than half the listed recipe based rub volume. Overall very pleased and will try again.
Thanks for the feedback! Vent and temp control takes time, but once you get it down, you got it. Kinda like riding a bike.
I love my Slow and Sear.
Thanks Vic. Your Slow 'N Sear loves you right back!
Thank you for posting this thorough and informative video. Could you please tell me how many lbs this turkey weighed? Or a formula to calculate how long to cook a smoked spatchcocked turkey?
I never see recipes with rubs that use fresh herbs. Is this because they would burn or not stay on?
Justin, you did an outstanding job on this video! Brother you are a natural for sure, and man did that turkey turn out great! I did a spatchcock turkey yesterday with a oyster dressing and other fixings, but unfortunately I decided to use a brand new wireless mic set up I bought instead of my old faithful Sennheiser, and the audio is total "crap"! I normally record audio into a separate digital recorder, and not the camera, but with this unit I'm recording right into the camera, and I didn't have it set to Mic Line In, so both, the lav and internal camera mics was recording and it is bad, so I'm not sure if that video will ever make it to my channel. But either way, we ate an early Thanksgiving meal lol!
Oh man, Rus. That sucks. What a weird design choice by Canon. Typically when i record straight into camera, it automatically takes what is plugged in.
Is there any chance it recorded one set of audio on the left channel and one on the right? I've seen videos where people will drop half and then make the correct audio mono to both channels. I hope you can save it.
I was looking forward to that video.
This is just superb, I been tryin to find out about "how many calories are in 2 oz of turkey breast?" for a while now, and I think this has helped. Ever heard of - Tanarah Noteworthy Transcendence - (should be on google have a look ) ? It is a good exclusive product for discovering how to get rid of your painful tooth cavities naturally without the hard work. Ive heard some decent things about it and my brother in law got cool results with it.
I stumbled across this channel and to my surprise I see a face I recognize. Great video!
Thanks!
Do you use all of the rub for this recipe or only a portion of it? Videos are the best on CZcams!
Since the salt is applied separately you can use as much or as little of the rub as you like, with no fear of messing up how salty things taste when it's done. So cover with rub to taste!
Thanks! Always super fast responses from you guys.
Dude, you are AN AMAZING TEACHER. Not to mention "succinct" and "fun" and LIKEABLE/FUNNY! So enjoy your video's. This product is great too. But, you are A TOTAL PRO. PRO. And, trust me - I know. I host infomercials and do videos for a profession and I honestly can't touch your work. That's right....YOU are that good. Stay THE SAME EVER. Never change. Love the style you have NOW. ROCKY RUGGIERO
THANKS!
I made turkey on my Weber kettle a few years back with the Weber charcoal baskets but it didn’t come out very well for some reason
Justin, how big was this turkey?
Hiring Justin to do these cooking videos was a brilliant move, guys... he's the best!
Thanks Adam. We agree!
have you done a video on how to clean your Weber and grill grates?
We probably aren't going to do a video on cleaning the grill. There's already a bunch of those out there.
How did I not know that drip pan/griddle existed?!? Having a party on Saturday and cooking a lot of home cured & smoked bacon. That griddle would have made things a hell of a lot nicer. D'oh!
Hi John. You can buy the Drip 'N Griddle pan at slownsear.com. Maybe a good reason to throw another party?
Awesome video. I'm planning on a 22 lb turkey for this Thanksgiving. I don't have a SNS. Would it be possible to cook it whole?. I would think it would be too large if I spatchcocked it.?
The SnS actually makes it easier to cook a big turkey because it complete shuts off the radiant heat on the indirect side. Without the SnS the part of the bird closer to the coals will cook unevenly compared to the part of the bird away from the coals. Just wanted to clarify that. I think you should still try to spatchcock it. Never tried one that big in the kettle though so not positive it'll fit either way.
Adrenaline Barbecue Company. It is a tight fit with the lid on. Unfortunately I don't have a SNS. It is on my list for sure.
Loving my snr! How big of a bird can I spatcock on the 22 inch Weber?
20 lbs but it will be a bit crowded. The smaller birds are usually more tender. Don't go any bigger than you have to.
Justin, what brand and model do you suggest for meat and grill thermometer? I want to be just like you!! Ha. thanks, Roc
Our favorites can be found here: abcbarbecue.com/product-category/thermometers/
If you buy this weekend you'll be entered to win our giveaway as well!
I have my turkey brining in the fridge for a cook tomorrow night. I don't think I properly broke the breast bone, so I'll have to check it out tomorrow. I had a bunch of other bones break instead :)
One thing I found is that 1/2 tsp of Kosher salt per pound seemed excessive. I have a 16lbs bird and I felt there was more than enough salt after about 6 teaspoons. Guess we'll see if that was enough after the cook tomorrow.
Hey Justin. . . any reason why you didn't use water in the Smoke & Sear? Or by cooking it at 325 it would not be helpful?
It's harder to reach higher temps using water and trying to maitain that temp you will use alot more fuel. Also harder to crisp the skin with all the extra humidity in the cooker.
Nice vid have the SNS need the griddle...
Thanks Cris! DnG Pan is on sale here: abcbarbecue.com/product/drip-n-griddle-pan/
If you leave the probe in the turkey as it cooks, don’t you lose the juices?
Can this be done in MN winter where temperatures are now around 10 - 15 degrees?
Yes the Slow 'N Sear works exceptionally well in sub freezing temps, but expect to use more charcoal than what's in our instructions... bump it up 25%.
How long was the cook? I am strapped for time and debating smoking this way Vs traditionaln(backbone in)? Thoughts on the time difference?
Btw I have the exact same set up as the video
I hope it says somewhere in the video because I don't remember. I'd guess 90 minutes to 2 hours.
Can I use oil instead of water to combine the rub ingredients to make the wet rub and to oil the bird with, or do you leave the bird dry? Thanks!
Sure! Oil works too.
Ha they don’t mind they’re dead!! Great video as usual!
Brother, I am doing this on Thursday on the 26"
Did anyone else catch that he, "Flipped the bird over on its back", to cut out the back bone (spine)?!? LMAO!
lol. 4 years...that's how long it took for someone to notice. ;-)
Lol
How big of a bird do you think will fit on a 22 inch set up?
You could do a 20# but it will be majorly tight. I did a 16# and thought it fit nicely..
Looks awesome but I would still let it rest to refurbish its juices I don't think covering is going to effect the crisp skin. Also I would use a water pan while cooking to keep wet air within the grill. That's just my opinion .. I'm sure there are millions of ways to cook foods..
Where can I get a slow and sear in Canada?
Check out dicksonbbq.com
I didn't hear it mentioned in the video, but how big was this turkey?
If I remember right, it was around 12 pounds but it's been a while.
@@SnSGrills Good to know. I’m probably going to attempt to fit a 14lb on a 22 with the SnS. I think I can push the legs out to the side. Hopefully it fits.
I'm gearing up for thanksgiving today, looking at different ways of making a bird. Incidentally, I have been cooking a lot on my Weber kettle with amazingribs.com guidance for the past 4 months, although not a turkey yet. This recipe looks fantastic.
My dilemma is this: We have a small kitchen with a small oven. Our oven is currently not calibrated well, and cooking a bird in it is gonna be difficult for that reason, as well as logistically because many side dishes we make require different temps than the bird. So, using the grill would be a great help. HOWEVER, my wife doesn't like smoked foods (I know...). For her the taste and smell of smoke overpowers the dish. If I made a bird on the kettle, but omitted the hard wood, would the bird still retain smoke flavor?
The smoke flavor will be much reduced if you skip the hardwood. Also I'd recommend using lump charcoal. It gives off less smoke flavor than briquettes. Lump can be a little more finicky to maintain temps with but it burns cleaner.
Adrenaline Barbecue Company
Thanks for the reply. I actually took your advice and practiced on a chicken last night. Turned out great! As far as temping the bird- it seems like one of the biggest struggles with cooking turkey is getting the legs cooked without totally.ruining the breast. Does spatchcocking the bird help with that? When the breast is temping good, should the thighs be done also when using this method?
Spatchcocking makes a HUGE difference in evening out temps. Here's another trick. Cover just the breasts with a bag of ice for 30 minutes to an hour before you start the cook. This will help ensure the breasts don't overcook.
I didn't see the "day two" label and mistakenly injected the bird with butter before I put it in the fridge for 24 hours.
How bad of a screw up was that?
I don't imagine that will be an issue.
Is that the 22½" or 26¾" Weber?
What a dick he hasn't answered you in over a year ...I think it looks like the 22
How is it possible that you cooked it without covering the bird in oil? I feel like the injections would not be enough. I wish I knew how many drippings I will have.
Yeah, I worried about the same thing the first time I tried it but it really doesn't need oil.
How big was this turkey?
Mike Carwin 13 pounds as I remember.
Is this easy to do without a slow n sear?
I would like a video with just the baskets, and see how it compares
Huge tip!! You want it flipped, with thigh towards the fire and breast away. That setup nutaurally gives you the right gradient you need
Actually with the SnS you should follow our directions as they are in the video. ;)
@@SnSGrills Can you explain that? I did this last Thanksgiving with the thighs oriented as in the video (without a SnS), and I failed. The thighs were undercooked when the breast meat finished. I figured having it oriented that way probably was part of my problem. Why would it be different with a SnS?
Ryan Daniels Did you watch the end of the video? He flipped the bird one hour into the cook with the thighs and legs pointed towards the charcoal.
@@ryeann2567 The grill is hotter away from the SnS due to the air gap in the water trough.
@@ryeann2567 key statement being "without the SnS". Probably used something (maybe even the weber baskets put together) that let the heat out the side, and with griddle plate it directs the air flow for a more even heat
Don’t let it rest wow that’s new
Wait...Baby Back Maniac why are you on this channel 2 years ago?
Wouldn't the legs get done faster closer to the coals? Dark meat tastes better at a higher temp than white meat.
Heat is actually very even so it doesn't matter much. In this video we flipped the bird around and the legs were a good 15 F warmer than the white meat when the cook was done. Spatchcocking as we did in the video helps. Icing the breasts before the cook can help as well.
What's the weight of the turkey?
I forget. Was somewhere between 13 and 15 lbs.
Sous vide Turkey breast Is my new ultimate favorite ...its so juicy and flavorful
Instead of butter, why not render the fat from the trimmings and inject that?
Yay or nay?
Never tried it but bet it'd work very well!
Went and bought my grill and meat thermometer plus my injector. Smoking me a bird tomorrow. 🙌
Awesome. Let us know how it turns out.
Looks Fabulous.....but...NO DRIPPINGS for gravy
We left the gravy out for the sake of keeping the video a reasonable length. We're also just not that into gravy and have never thought this turkey needed it. You can find the recipe for the gravy half-way down this linked page: amazingribs.com/recipes/chicken_turkey_duck/ultimate_smoked_turkey.html
Chest compressions on Turkey.
Hello are you there a bit confused
Noooooooo you cut of the tail which is absolutely the BEST part of a turkey!!!!
Why not face the dark legs and thighs toward the coals for the duration?
With the Slow 'N Sear the temps are very consistent at the grate level so we put the legs away from the Slow 'N Sear where they're closer to the lid. They'll catch a little heat off the lid as it slopes down and cook a little faster.
do you really think injecting the bird with anything really helps? Any time I see this done I think it is a scam kind of thing.
Definitely. The breast meat is much more moist and juicy when injected with unsalted butter. Thighs and legs don't need it as they're already juicy from having a higher amount of fat in them.
Do. Not. Follow. The. Salting. Instructions! First, use kosher salt and apply liberally!
I hate to be a hater, but this needs more salt, needs water in the chamber, and definitely needs to have legs towards the heat
@@AT3062 our instructions are based off the best information on the internet and years of experience. We're right. Learn more here: amazingribs.com/tested-recipes/turkey-recipes/bbq-and-grilled-turkey-recipe-ultimate-turkey-easily-adapted-cooking