Better than Spatchcock Turkey? - A Proper Boneless Roast - Ep. 22
Vložit
- čas přidán 7. 09. 2024
- Instruction on preparing a boneless, whole turkey roast. Deboning, seasoning, tying, and how to smoke it. Cooked on a homebuilt UDS smoker. Definitely better than a spatchcock turkey.
Recipe:
2 tablespoons paprika
2 tablespoons kosher salt
2 tablespoons granulated garlic
1 tablespoon FRESH cracked black pepper
1 tablespoons dried onion or onion powder
1 tablespoon cayenne
1 tablespoon dried oregano
1/2 tablespoon dried thyme
Find Us Online:
/ pigginwhiskey
/ pigginwhiskey
#turkey
#BBQ
Nice video! ❤❤❤
WOW!! Your turkey looks awesome.
Thank you!
Best de-boning video I've watched.
I have my turkey, I'm goin' in!
Thanks.
Interesting concept, a turkey loaf sorta. TFS!
Thanks for watching!
Very nice demo and great looking finished product
Thank you!
I just subbed to your channel. Great video brother
Thank you!
Wow, that looks amazing! I’m going to try out this technique. Thanks for the vid.
Thanks for watching! Let me know how it turns out!
interesting how everyone prepares their smoker differently. Sometimes i just use straight lump to get a lighter smoke. other days i throw the wood on, like you did, and then wait 5 minutes or so until i see thin blue smoke or no smoke. My taste buds can not handle alot of smoke flavor so i always have to go light haha.
we did this turkey for thanksgiving 2022, but just in the oven and it was very delicious.
I find that the method of using the charcoal as the main heat source and adding a 1-3 wood chunks allows you to control the smoke flavor more to you're liking.
Regarding the leg tendons: I grab them with a pair of pliers, hold on tight, and pull. Works like a charm.
Another great video. You inspire me bro.
Thanks buddy!
what was your total cook time? I know you mention two periods of 45 minutes.
So after the 2 periods of 45 mins, you then cook to doneness of 155. That final number will depend on the size of the bird, which could be anywhere from 20-45 mins or longer. It's a lot of work, but in my opinion makes the best bird I've ever eaten.
Those elastic “twine” give off a bad flavor. Cotton twine for me and 145 degrees. Rest for 40 minutes and it will reach proper temp.
I absolutely prefer twine! Those were what I had on hand and were free. Check out my Green Chile pork loin video for a demonstration on trussing with twine! czcams.com/video/QGtrQlS-aDg/video.html