Better than Spatchcock Turkey? - A Proper Boneless Roast - Ep. 22

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
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[@janamerican]

Nice video! ❤❤❤

[@cesarvelasquezz]

WOW!! Your turkey looks awesome.

[@PigginWhiskey]

Thank you!

[@gregvetter5070]

Best de-boning video I've watched.
I have my turkey, I'm goin' in!
Thanks.

[@KIRBBQ]

Interesting concept, a turkey loaf sorta. TFS!

[@PigginWhiskey]

Thanks for watching!

[@JohnHobbs-yx2so]

Very nice demo and great looking finished product

[@PigginWhiskey]

Thank you!

[@themeatstall9001]

I just subbed to your channel. Great video brother

[@PigginWhiskey]

Thank you!

[@FloridaHeat101]

Wow, that looks amazing! I’m going to try out this technique. Thanks for the vid.

[@PigginWhiskey]

Thanks for watching! Let me know how it turns out!

[@LT72884]

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.

[@PigginWhiskey]

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.

[@TechBearSeattle]

Regarding the leg tendons: I grab them with a pair of pliers, hold on tight, and pull. Works like a charm.

[@mortonmonday4619]

Another great video. You inspire me bro.

[@PigginWhiskey]

Thanks buddy!

[@cesarvelasquezz]

what was your total cook time? I know you mention two periods of 45 minutes.

[@PigginWhiskey]

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.

[@JLang-bn3hs]

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.

[@PigginWhiskey]

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