How to Smoke a Turkey for Thanksgiving 2019
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- čas přidán 17. 11. 2019
- Leather apron: mad-scientist-bbq.myshopify.com/
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"This bird has been pumped up to the gills. It's like the Barry Bonds of Turkeys." Best quote of video. Great content!
I love how can hear the crunch on his bite.
That Barry Bond’s joke was too funny!!
Followed your recipe exactly and was best turkey I ever made. Did on my green egg. Thanks! Happy thanksgiving!
As always a perfect how to. A great combination of basics and details to be able to nail the most high profile meal of the year!!!
so glad you spoke about how differently som e turkey pa
tsd cook different
Thank you for sharing this! So timely for me as I want to smoke one this year for the 1rst time. I love the content here. 🍗☺
I will definitely attest to the Lumber Jack pellets...My Green Mountain loves them
Thank you for this video. The butter/creole injection and the S&P rub worked great!
Thanks for all the videos Jeremy! Great video. I have a traeger and I’ve been experimenting with the tube smoker. I noticed a slight bitter taste when using the tube. Do you know if there is a way to add clean smoke flavor to pellet grills?
I know this video is a year old, but I love your channel and it's close to Thanksgiving. As a Southerner, I love the fact that you love "Uncle Tony's" as we call it down here. Keep on smoking!
Looks great, thanks for sharing with us.
Nice work Jeremy! Gorgeous looking turkey! It's also super good piecing it out before smoking it.
Great video! Looking forward to the leather apron, too. The single rivet looks great!
Thanks for making this one👍
Glad you’re back!
I’m smoking my second turkey EVER this Thanksgiving and I’m glad I ran into your channel bro. Good stuff and good call with dunking the breast in the butter solution 👍🏽. I just subscribed and hit that bell! Don’t want to miss another video!
I want one. That Apron is awesome
Looks really good bud.. I think I'm gonna do one this weekend.. a test run for Thanksgiving. Thanks!
Just got a gravity-fed charcoal grill. Using your instructions for Thanksgiving Turkey this year.
Looks great
Great video and a beautiful turkey. I will be smoking my turkey tomorrow on my camp chef. I will be using my turkey cannon I bought from camp chef, so I'll see how it goes. Love your videos and how much are aprons? Keep smoking.
I’ve used a similar preparation method for many years when deep frying my turkeys. Last year I tried it in my pellet smoker and this year I did 2 turkeys in my offset and used the new thing I learned from this video. I melted butter and poured over the breast meat on the serving plate. A great tip. Thank you. Also I want one if those aprons. Please let us know when they are available. Thanks.
I’m going to try that on my 18” Weber Smokey Mountain I hope it looks like your, thanks for the video.
Like the apron
Looks amazing!!! Do you do your sides on your smoker?
Looks so yummy. Great cook
I Like the butter Idea, that I bet will work well when reheating left over portions. Turkey 🦃 looked great.
I want one of the chocolate color aprons. Those look really good. Oh and the turkey was awesome too.
great video man. I love the apron! All I use is lumberjack myself the best pellets on the market!
I need one of those aprons.
Planning on doing something quite similar with the seasoning but on my 125 gallon homemade offset but plan on spatchcocking the bird instead this will be my first cook on the new smoker
Congratulations continue to chase what you love in this world. Also, interested in apron nothing like it.
I'm liking ur aprons. I like the chocolate & cognac colors... Hopefully u'll b offering more products , accessories, & mayb sum apparel
Wow, what a nice view you have there. Good video. Thank you.
Yo Jeremy, I've watched pretty much every video you've ever done on here and I am always impressed by your attention to detail... but c'mon man! How did you NOT foresee the turkey 'juice' (brine) spilling out of that Butterball bag? This ain't your first rodeo! Also, I dig the new apron design. Happy Turkey Day!
I love that looks he gives to his wife, like "Exactly how much trouble am I in, here?"
thank you!!!!!!!!!
Barry Bonds of Turkeys was the funniest thing I've heard in a while. That's excellent!
Thanks for the content! And that was a great video! I still I’m going to ask you to tell us the story, like you said you would, about all the different locations you seem to film from. Ones in the desert, ones in the city, one’s wherever! But I think we would all like to know the differences! And you did say you’d make a video on that
Are you using salted or unsalted butter ? Thanks for sharing.
Wife got me the Apron for fathers day!!
😆😆😆 your reaction to the juice spillage did it for me.
Very entertaining video!! Looked like you knew you were in trouble when they turkey juice leaked out! Thanks for sharing this vid, I’m smoking my turkey now!
It’s like the Barry bonds of turkeys now. 😂😂😂 lol
Great just great !
Hey, I'd really be interested in one of those! Same color as yours> the Lighter colored.
The Barry Bonds of turkeys 😂
Exactly how I do mine
Dear Santa, please give Jeremy a lapel mic for Christmas.😁🤘
New viewer I love the channel
Great video. I would really like to see a pellet comparison video. Cheers!
Follow me on Facebook Daniel Rodriguez I'll be doing a huge turkey cook on Nov 24th on pellet cookers. A BFG , Pitts and Spitts, Myron Mixon........
I was hoping you would cook it on the 500 gallon off set, I'm doing 15 tob20 birds and I was hoping to see that 500 gal offset
I live in Louisiana you got the pronunciation of the creole seasoning 97%? right not bad. Welcome back great video. Good luck with sales and future endeavors.
Good job Jeremy. Love the apron, feel free to send me one. 😁 I love turkey legs too buddy!👍🏼
I cooked a turkey buy your recipe it looks really great !!!!!!!
This is interesting...I actually like to do big turkeys, so what I do is basically the same thing you do, but use a rub with more paprika maybe, inject with butter, THEN put that bird in a shallow pan of chicken broth with a couple of table spoons of kosher salt, then smoke it (on a stick burner), then baste it every 30 mins...comes out tender AF. The skin wont be crispy though, I think I'll try taking it out of the pan for an hour next time to see if that crisps it up.
Hi I like to know were will you announce that apron. If it's at your site i'll be looking for it. Hope you'll have it for large guys. Thx
What's the mesh # you use for the pepper? I can't find the video but I believe you once said 16 for the pepper?? Thanks!
Jeremy, why does your apron have one rivet in one side and two in the other?!
Just what ive been looking for. Something simple for a first smoked turkey im doing this year. Thanks dude Instead of that creole stuff I might put some Italian spices in it … A BBQ version would be cool to man
I want to do this on my offset smoker!
Would clarified butter work a bit better than regular butter?
You gotta brine it dude! Gotta!
At least a dry brine
I've never brined my turkey when I smoke it. You don't really need to.
False
agree on the pellets.. I've never really tasted any difference. I've typically been using Traeger pellets. However, we all live and learn and the Lumberjack pellets started being talked about a lot. I have some of the Lumberjack Char Hickory to try out this weekend!
what did you think of the char hickory??
@@johnbowman4844 Love them. They are my go to pellets and what I stock up on.
i can never get crispy skin on any of my smoked poultry, not sure what the problem is. it always comes out rubbery. also i ALWAYS brine, it makes a huge difference in moisture and flavor.
I think you did get the famous dbl headed turkey!
Maybe I missed it in the video, but at what temp and how many hours did the bird cook?
Jeremy, I am interested in one of your aprons. The chocolate leather one is just the color I'm looking for. When will you be selling some?
I would love one of those aprons Jeremy. Please give us details in how to order one thanks bud.
Be sure and let us know how we can get those aprons please. Bird looks good
Interested in the apron.
Great info.. Looking good.. (The turkey). 😂
The Barry Bond's of turkey 🦃 lol
Hey Mad Scientist BBQ where can I purchase the Leather Apron? I would like to get a couple of them I have several buddies that are avid cooks and would love to gift them. Please advise of the website where I can purchase. Thank you, CLC
Jeremy, I agree wholeheartedly about Kerrygold butter. I did a blind taste test of it, Plugra (US),President (France), and Lurpak (Denmark) and Kerrygold was a slight winner on taste but half the cost. The fat content is 84% (US normal butter is only 80%), but that extra 4% make a big difference as well as the grass fed milk. Around where I'm from there are a lot of Amish Yoders.
Dude! We call those turkey parts the "gibblets!" You use them and the necks to make an awesome stuffing for the turkey. A really good cornbread stuffing with those smoked in? *salivating*
I agree, any fowl in the UK comes with the Giblets
Smoking my first turkey right now on an 18" WSM. Using apple wood. Wish me luck.
You had me at butter
One reason that it sliced so easily was that you lived it with the grain. While that does make it easier to slice, the meat is a bit tougher, and can be stringy. Chefs know to slice the meat against the grain. This is done by carving the breast away from the turkey, and then slicing it crosswise. Try it-you’ll be amazed at the difference
sounds good. I am a farmer so I have a whole flock of turkeys. New friend Ruthie
how do we get an apron to Australia brother ?
Salted or unsalted butter?
id love to see a video of Brisket on a gas bbq cuz thats all i have at home and idk how to cook it lmao
Thank you for using your pellet grill!
Tony C’s has a creole butter injector. Good stuff
Hey Mad, this Thanksgiving: for my wife and I, are going to BRINE, then SPATCHCOCK, and then Smoke our T-key! I've done a "practice run" 2 weeks ago with two chickens, different flavorings, didn't brine them. This time, 1st brine overnight, then spatchcock and then smoke it, nice and flat!>
I don't no why Turkey Double brine she is ready brine in process factory?
More Salt WOW!
Dry Brained a Turkey, as well injection perfect.
No link to buy these aprons?
Great video. I wish you could do a video on why you can’t get the smoke flavor from a pellet smoker that you can from a stick burner. That’s been huge question among owners and pit masters.
I think it's because the fan in traegers and other pellet grills blows the smoke after pellets are lit and it goes into the cooking area and strait out the stack. Just blows it through too fast. I know you weren't asking me but that is my thought.
Nick Blevins I’ve heard that reason also. Someone else told me that it’s because the pellets burn at full combustion so the don’t generate enough smoke to do the job. They are a source of heat for the grills. Just have heard so many things, want someone to get to the bottom of it.😊
That leg though. 🤤
Ad for Dawn spray just as the juices leak all over. Nice.
Just a PSA but you can make a great broth with the Turkey necks for your mashed potatoes and gravy. I know he’s just going for the bird in this video but just fyi. I use the broth for my cornbread stuffing as well. Mad scientist bbq is the best and I wish I could order the apron but my daughter bought me an apron and if I don’t use it she would be upset.
With Thanksgiving coming up- will you do Smoke Turkey on Brazos for us? Thanks 😁👍👍
Replace that creole-whatever with Slap Yo Mama = perfection!!! lol
Maybe I missed it but what size/weight turkey did you and do you recommend for the smoker.
Not sure about Jeremy's bird but I try to stay around 15 - 16 lbs. when I smoke mine. If you go to big it wont cook evenly and you will end up with legs, thighs that are way over done while waiting for 165 in the breast. It will also get to much smoke which leads to that nasty, bitter taste. Hope this helped. I also spatchcock mine which reduces the cooking time and a more even heat distribution.
How many pounds was the turkey?
what was the temp and time
Smoke the Turkey neck. It has a lot of cartilage and will be delicious in a stock. Smoked turkey stock is the best!
Misinformation With Randy I just made a smoked lamb stock from a bone-in leg of lamb I smoked. Delicious!
that gasp lol
I’d like to buy one
Can you post a link for the injector you use?
It's like the Berry Bonds of turkeys now😂😂😂