Smoked Whole Turkey | Masterbuilt Gravity Series 800
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- čas přidán 10. 11. 2022
- Turkey CAN ALWAYS BE BETTER! Years ago you would've never convinced me, but it's true! If you think the "end all be all" turkey is a deep fried turkey, then you've never had a good smoked turkey. I'm here today with several years of smoked turkey experience, and I'm here to share some of my tips and tricks on a smoked whole turkey.
First off, I will tell you the truth..... there is many GREAT ways to smoke a turkey, in fact I have more than a handful of videos that cover different methods, turkey brines, seasonings, temperatures, spatchcock vs whole, etc. All of them are great, so if this video doesn't seem to quite do it for you, then check out some of these:
Smoked Whole Turkey w/ glaze: • AWESOME Smoked Turkey ...
Smoked Spatchcock Turkey: • Smoked Turkey | Pellet...
Smoked Turkey Breast: • Smoked Turkey Breast |...
Thermapen Mk4 Instant Read Thermometer: bit.ly/3Nid5nm
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Turkey Injector: amzn.to/3EErwh8
Lawrys Garlic Salt: amzn.to/3TzuHuG
Duck Fat Spray: amzn.to/3Et03iV
Other Rubs that I Suggest:
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Grillaholics Herbacious Hen: bit.ly/3SKJZxd
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So I started this smoked turkey off with a dry brine. I like to use Lawrys Garlic Salt ( amzn.to/3TzuHuG ), which I apply the night before. I then place it on a wire rack and cookie sheet and return it to the refrigerator.
The next day its time to go! I start with a quick spritz of Duck Fat Spray ( amzn.to/3Et03iV ), then I use a good lower salt based rub, like Grillaholics Herbacious Hen ( bit.ly/3SKJZxd ) or in this case I used my own homemade rub:
3 Part Coarse Black Pepper
1 Part Seasoned Salt
1 Part Granulated Garlic
1 Part Granulated Onion
1/2 Part Brown Sugar
1/4 Part Paprika
* Remember this is my modified salt recipe due to the dry brine*
I then injected with the following:
2 Sticks of Unsalted Butter
1 tablespoon Mushroom bullion
1/2 tsp black pepper
1 tsp Italian Seasoning
1 tablespoon brown sugar
** now its best to taste this as you mix it, that way you can modify it to your own taste preference*
Now I tie up the turkey and place it into the Masterbuilt Gravity Series 800. I set the Masterbuilt 800 to 325F and am running a mixture of lump charcoal, hickory wood, and apple wood.
Around the 140F mark or when the rub is completely intact on the surface of the turkey, you can start to baste this with unsalted butter. I like to to this because it enhances the color, helps keep it juicy, and honestly who doesn't like butter? Haha
Once you hit 165F in the breast, remove it from the smoker and enjoy!
I hope you like this video! I do encourage you to subscribe and most importantly cruise through some of the other turkey videos that I've posted.... because I'm sure I've got one thats PERFECT for you and your family! See you next time at Andersons Smoke Show!
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#smokedturkey #masterbuilt #thanksgiving - Jak na to + styl
Used your method with my Masterbuilt with an 11 pound turkey. Came out simply awesome . Thanks a bunch.
Going to be doing my first ever smoked turkey (weber kettle) this Christmas so hopefully all these tips will be super helpful. Cheers.
Awesome! I have a few different videos that cover different techniques and styles, I’d check out a few of those too!
That crispy skin looks so delicious! Beautifully done👍😊
Thanks! That’s all thanks to the dry brine and the butter baste!
You make it look easy Andrew…. Thanks for the tips.
Thanks!
Great job like always.
Thanks!
You are my go to guy for cooks , did your last years turkey dry brine recipe,awesome! Just did it again yesterday and will be doing again for Thanksgiving. Thank you, follow you religiously buddy..
Heck yeah! Thanks for the kind words Randy!
Turkey was a big hit with family & friends this year 2022!! I actually made two turkeys one traditional in the oven. One smoked on my pellet grill using your recipe. I will be smoking turkey this way from now on. My pellet grill is big enough that I could have done three to four turkeys at the same time. Which I will next year. I would highly recommend doing this every time! Thank you for your video. 😎
Great timing, thank you!
Thanks for watching!
I followed your recipe yesterday on my brand new Masterbuilt 560. PERFECTION! Cooked a bit faster than expected but it was a hit with friends and family for Thanksgiving dinner.
Glad to hear that it turned out great!
@@AndersonsSmokeShowdo you prefer smoking turkey traditional or spatchcock
About how long did it take you to cook?
Man, I love watching turkey videos. That bird looks super tasty. I'll be smoking another one for Thanksgiving this year.
Heck yeah dude! Did you see Mejier and Acme gave turkeys cheap right now?
@@AndersonsSmokeShow I’ll have to check it out!
Used this recipe today. Meat was juicy. Very good! Mushroom bullion and duck fat are hard to find. Next time, I plan to grind some dry mushroom and use it as my bullion. Dry brine was great even though I used way to much garlic salt but no big deal. After 16 hour brine, I removed some of the extra salt with a wet paper towel.
During cook, I used spray butter instead of brushed butter. 13lb tutkey and it cooked in 2 hours at 300 - 350 degrees (Directly above coals, no convertor). Hotter and faster then what I wanted but it worked out.
Super glad I used this recipe. Will use again and again.
Glad to hear that it turned out great!
What was the overall cook time?
Thank you for the excellent VID, i am new to smoking, i normally deep fry my turkeys but intend to smoke one (20lbs) and deep fry a second this turkey day, i'm concerned about total time for the smoked one 5 or 6hrs ? My concern is trying to get both turkeys done almost at the same time.
Curious to see if this recipe and bird itself would work with the rotisserie kit that Masterbuilt has. Any chance we could get a video or tips on that method?
Hi Anderson, AWESOME VIDEO!!! I used your method of smoking this turkey in my MB800 last year (when you just put out this video), and I can tell you that I NEVER had a turkey that not only tasted AMAZINGLY great, but also was the JUICIEST one in my life!!! I'm telling you the truth. I almost decided on a brisket, but (again), checking out the prices on a brisket ($65-$75) compared to the 5LB No Bone In Ham and frozen 14LB Turkey deal that I got at H-E-B for $34.00, I think you know what I'm doing again this year! Aside from that I had a question, when you Dry Brine, after you use Lawry's Seasoned Salt, do you just put the turkey opened and uncovered back in the fridge over night, on a wire rack tray. Is that was "dry brining" is all about? Lastly, can I just use the same wire rack tray (that has the cookie sheet on the bottom), in the MB800, so everything drips in the pan and I don't have a mess to clean up later? Or will that mess with the smoking/cooking circulation process? I look forward to you answering my 2 questions. Thank you so much for the help! Again, GREAT INSTRUCTIONAL VIDEO!!!
Great job on your to-the-point videos that are definitely helpful with all the insight and tips! One question: What is the injector you are using with the large syringe? Have seen you use this in several videos. A link to product or advice as to where to find would be great! Thanks again for the great content!
Thanks for the kind words! I added links to
The description
Could you use the rotisserie attachment for the turkey? I just got my 800 as a birthday present and already planning on smoking our turkey this year!
Very nice buddy 💯👍
Thanks man!
Looks really good, really appreciate how straight-forward it is. Curious about one thing, what kind of mushroom bullion did you use?
I used the Better Than Bouillon Mushroom
Careful though as it can get salty quick!
@@AndersonsSmokeShow Thank you! That's what I was thinking, just wanted to be totally sure.
How does the masterbuilt gravity and the char griller gravity handle the cold winter months, I live in Michigan and like to cook all year round
Hey Andrew, do you have a recommendation for an injector?
How does stuffing the cavity affect cooking time? I was thinking about stuffing my smoked bird with lemon, onion, & fresh herbs, it is worth the trouble?
Would you recommend the masterbuilt 560 or save up to get the 800?
How would you serve this if taking to a thanksgiving party in a park? May or may not have power. But definitely no oven to reheat.
looks great! No spatchcock this time though?
I do a little bit of everything so that people have a variety to choose from
Best Turkey I ever had in my life!!! Thank you. 😊 I do have a question. Do you have a way to contact Masterbuilt by phone or do you have someone that I can speak to directly. Their customer service is horrible and had to jump through hoops to finally get some help and took over 6 weeks to get the help. My grill for some reason just stopped working on Christmas Day. I’ve only used it 10 times. It’s practically brand new. Hope you can help with a contact. Thanks.
Thank you
Welcome!
I have a 21 lb turkey that won't fit in either my stove, my electric roaster, or my Masterbuilt 560. I am going to cut it in half. Should I just treat it like you would a spatchcock? Other suggestion??
What's the approximate cook time to gauge when I need to put on smoker before dinner. 12-15lb bird
How long did you cook it for at 350 degrees?? I'm new to smoking and will be doing a turkey for Thanksgiving. Thanks!
I 2nd this! First Thanksgiving with a smoker
Same here.
Same here.
@@vidairdrone4149 SAME HERE!
This one was at 325F and it took around 3.5 hours
Have you tried the pre stuffed pre seasoned turkeys from butterball!? you can usually put them in the oven straight from frozen for about six hours. I think it was so how would that work on the Master built 800
I actually have never seen one of those. I may have to look for one
@@AndersonsSmokeShow they are actually really good! And being pre stuffed helps save some time
By the way once you use Lawry's Garlic Salt (when you dry brine), do you put it back in the fridge wrapped in Saran Wrap, or do you leave it unwrapped?
I leave it in wrapped
@@AndersonsSmokeShow THANK YOU!!!
What wood did you use, and do you mix chunks in with the charcoal or in the ash bin? I have a 1050 and still trying to determine if it's better to do one or the other or a combo of both.
I used hickory and apple chunks in the hopper. I always run my wood in the hopper and load it so that it burns early in the cook.
@@AndersonsSmokeShow thanks, bud. Appreciate the reply and the videos you put out. Happy cooking.
@@AndersonsSmokeShow Thanks was looking for this information as well
After the Dry brine do you rinse it off before you spray with the duck fat? Or do you just leave it as is and season on top of the dry brine?
I was curious did you use any wood to smoke the turkey? I’m sure you did, but I’m just curious and what type of flavored wood did you use?
Yup, I had hickory chunks scattered throughout the hopper
@@AndersonsSmokeShow great thanks
Do you wipe off the dry brine before seasoning or you go over the dry brine?
Yes, I wipe it off
Great Job!! I inject first because I make such a mess and then rub the leaked injection all over the bird for a binder. Your thoughts
My only fear is flipping the bird around after it’s injected…. Never tried it so I’m making assumptions
Question: What kind of mushroom bouillon did you use. Powdered? From a carton? Better Than Bouillon?
Better than bouillon is my go to
@@AndersonsSmokeShow unfortunately it is unavailable at the moment
After you use the Lawry's Garlic Salt and then wrap it, how long do can you dry brine it for. What's the suggested amount of time 24 hours, 48 hours... ?
I shoot for 8-16 hours.
@@AndersonsSmokeShow Thanks again!!!
Can you do this on a Camp Chef pellet grill instead?
Absolutely! You can do this on any smoker
First off, I'm a new sub and really enjoy your walk through style and info. ....but I must say after reading comments, so many biginner cookers, and many describe their cooker as a smoker, but I wonder if they are talking about a wood burner or a pellet, two TOTALLY DIFFERENT BALL GAMES, if its a TRUE smoker, the challange is maintaining a steady desired temp(that's the fun part), a pellet cooker is basically a outdoor oven. .. . (I know I will hear from pellet cookers and look forward to it) , set the temp and go watch a football game!! (no challange) they don't put out no where near the smoke flavor, and more importantly, what type of chemicals / glue are in the PELLETS? I relialize things have change, (I'm ol skool) people want to grill and jump into it running , but not learn how to manage a true fire box,.....I get it, I know alot of you folks do know how to and have gotten a pellet smoker and I'm not knocking them at all , all I'm saying is, two TOTALLY DIFFERENT BALL GAMES. I know they call smokers ,stick burners, I call pellet ovens....Suzie Homemaker Easy Bake Oven...... To all you just starting out, ...you must have a temp prop. Happy grilling to all , and Happy Thanksgiving.
If I can't get Duck Fat, can I use Extra Virgin Olive Oil and spray that on the turkey instead?
Yeah! I’ve done that as well
@@AndersonsSmokeShow THANKS!!!
Did you use unsalted butter?
Yessir!
How long did this take you???
I'm wondering the same
About 3.5 hours at this size and temp
@@AndersonsSmokeShow how long would you say for a 20lb turkey sir?
What’s biggest turkey that will fit in 800?
With the upper shelf removed you could get a pretty good sized bird in there. I’ve done 17lb no problem. Never tried bigger
How long is the cook?
I believe that this was around 3.5 hours
How much did the turkey weigh ?
Around 13lbs
@@AndersonsSmokeShow thanks for the reply, awesome video by the way. I bought a 19lb bird but now considering returning it for something smaller
Missed the recipe in the description?
Everything is in there