Smoked Thanksgiving Turkey Recipe
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- čas přidán 12. 11. 2020
- Smoked Turkey Recipe - Classic "Norman Rockwell Style" Thanksgiving Turkey Recipe
#smokedturkey #thanksgivingturkey #howtobbqright
Smoked Thanksgiving Turkey Recipe
WHAT MALCOM USED IN THIS RECIPE:
- Meat Bags - bit.ly/bbqmeatbags
- Malcom's Bird Brine - bit.ly/H2Qbirdbrine
- Coleman Water Cooler - amzn.to/3lwhS3Y
- Killer Hogs AP Seasoning - bit.ly/TheAPRub
- Plaster Season Shaker - bit.ly/SeasonShaker
- Chicken Rack - bit.ly/KHChickenRack
- Red Handle 12" Slicer - bit.ly/H2QKnife12inch
When I think of the classic Thanksgiving turkey I have the image of the Norman Rockwell painting in mind. Grandma setting the big ole bird on the table with Grandpa waiting right behind her to carve it up. Everyone at the table is eagerly watching and anticipating a juicy, perfectly cooked bird.
For this recipe I start with a 48 hour brine on the turkey. A brine is the best way to get moisture and flavor deep down into the meat. Before you brine the turkey make sure you give yourself plenty of time to allow it to thaw properly. It takes 3-4 days for a turkey to thaw in the refrigerator plus the 48 hours for brining, so you need to plan it out.
For this turkey I used my brand new Bird Brine - bit.ly/H2Qbirdbrine . I placed the turkey in one of my Meat Bags bit.ly/bbqmeatbags (which is just an oversized ziptop bag) and poured the bottle of bird brine along with 2 gallons of water.
Now you need to keep the turkey cold for the entire brine time. When it's time to remove from brine, rinse the outside with cool water and place the turkey on a wire cooling rack over a sheet pan. Use paper towel to dry the skin and absorb any moisture in the cavity. I also set the turkey back in the refrigerator for an hour to air dry.
When it's time to cook, I first stuff the turkey with Celery, Onion, Garlic, and fresh herbs and the legs are tied with butcher twine. Then the skin gets basted with oil to help the seasonings stick and create a nice brown, crispy skin. To season the classic turkey I used some of my Killer Hogs AP Seasoning bit.ly/TheAPRub combined with ground poultry seasoning.
The classic turkey was always cooked in the oven, but I fired up my Traeger Timberline 850 for this cook set for 325°F - filled with apple pellets for just a hint of smoke flavor. Every 45 minutes I basted the skin with melted butter and about 1 1/2 hours in I started monitoring the internal temperature with a meat probe.
Turkey needs to reach a minimum of 165°F in the thickest part of the breast and 175°F in the thickest part of the thigh. This 16lb bird took 3.5 hours to cook completely. At this point I removed it from the Traeger and let it rest on the cutting board for 15-20 minutes. Then it's time to carve the turkey and serve. Here’s to wishing you and yours a Happy Thanksgiving!
- 1 whole Turkey 14-16lbs
- 1 bottle Malcom’s Bird Brine bit.ly/H2Qbirdbrine
- 2 gallons water
- 1/4 cup vegetable oil
- 3 Tablespoons Killer Hogs AP Seasoning bit.ly/TheAPRub
- 1 Tablespoon poultry seasoning
- 2 sticks butter
- 1 onion quartered
- 3 stalks celery
- 6-8 cloves of garlic
- 1 bunch of fresh poultry herbs (sage, rosemary, thyme)
Directions:
1. Completely thaw the turkey in the refrigerator for 3-4 days, remove the turkey from packaging discarding the neck and giblets. Place the turkey in a large container. Pour in the brine and remove as much air as possible.
2. Place the brine container in the refrigerate or into a cooler with ice for 48 hours. Make sure the turkey stays submerged and cold the entire time.
3. Remove the turkey from the brine solution and rinse gently. Place the turkey on a raised cooling rack over a sheet pan and pat the outside dry with paper towel. Place the turkey back in the refrigerator for 1 hours minimum to dry the skin.
4. Stuff the cavity with the celery, garlic cloves, onion, and herbs. Tie the legs together with butcher twine and apply vegetable oil the the skin with a basting brush.
5. Mix the AP seasoning and poultry seasoning together in a dredge shaker and apply a good coat to the outer surface of the turkey.
6. Prepare Traeger Pellet Grill or other smoker/grill for indirect cooking at 325 using a mild pellet such as Apple or Maple for light smoke flavor.
7. Place the turkey on the smoker and baste with melted butter every 45 minutes. Insert a probe thermometer into the breast to monitor internal temperature.
8. Remove the turkey from the pit once it hits 165°F in the thickest part of the breast
9. Rest the turkey for 15-20 minutes before carving.
Connect With Malcom Reed:
howtobbqright.com/
FB - / howtobbqright
IG - / howtobbqright
Malcom's Podcast - howtobbqright.com/howtobbqrigh...
For Malcom's BBQ Supplies visit - h2qshop.com/ - Zábava
I dont even watch for the food i just watch for him.. so wholesome just a man who's living life and doing what he loves.. makes me smile
I absolutely think the same thing about Malcolm. I do buy his stuff which is great.... a man that loves what he does...
That’s really what I love about this channel and it’s comment section it’s absent of negativity and it’s nothing but wholesome BBQ. Love it
I agree, great videos but I'm gonna keep banging the drum about his unhealthy weight. He's gotta drop at least 100lbs. I don't know about anyone else but I want him to see continue to make these fantastic videos for a long time. Your health is the most valuable commodity in the entire world.
@@LordCommandor There's always at least one like you. He can weigh whatever he wants to weigh. Stop watching if it bothers you.
@@brokenarrow6491 You are right, there is always at least one concerned citizen like me rare in the earth. Unfortunately there is plethora of jackasses, and low IQ imbeciles like yourself on every street corner. Since when did honesty become a crime? People like you are the reasons there are more jails than jobs available. I don't blame you though, I blame your parents for their drunken one night stand..
2023 who's with me.
Been doing this exact recipe for 3 years now on my big green egg. Everyone who has it says it’s the best they’ve had.
Same
Yup
Heyooo
Same
Malcom ... the research is done, the facts are in ... you're everyone's favorite neighbor !!! well done sir !!!
As long as he brings me food other than that I would hate smelling that without being able to taste 😂
This man would be welcome in my home no matter what is going on.
M,
Omg could you imagine having him as a neighbor ..... neighborhood cookouts every weekend
I would keep his fridge or cabinet full of his drink of choice.
Malcolm, you changed my life man. I never thought I could learn how to cook, let alone make such bomb ass food on the smoker/grill. You’ve turned me into a pit enthusiast and gave my life meaning. Thank you, sir.
This comment made me smile. Happy for you.
Happy for you man, keep it up
These are the words I have been trying to say. I agree. My life has literally changed watching malcom
Seriously! I 100% agree! Been following for about 10 years, and it’s an amazing journey!
“Norman ain’t got a shot at this one”. Lol. Malcolm you are the best!
This guy knows his stuff. Most turkey is dry, that turkey looks phenomenal
This is the 3rd year we’ve done this recipe on our smoker. Our families love it so much that one side of the fam has us smoke their turkey even though we’re having dinner with the other side. Thank you, Malcom!
Sir. The way you carved that turkey blew my mind. The finished delivery setup was a work of art. I’Ve been carving wrong for 30 years. So glad I found your video.
i love how he advertises his seasonings but also likes to put up substitutes. makes me feel like hes not trying to sell me anything, just wants to show off some good food.
Hes always said in his videos, im using mine,but feel free to use your favorite seasoning. Honestly that made me want to buy it more since it wasn't like he was pushing it. Probably bought 5-6 big bottles of AP over the years. Always keep a couple on the shelf
Thanks, my goal is to share an idea - and you can adapt the recipe and change it to fit what seasonings you have, what you like, what you want your final product to be. Of course, it never hurts my feelings when you buy my rub...
I'll be honest. That's one of the first things that drew me in to this channel. He explains what he's doing and breaks it down to where you can use your own smoker and seasonings. Then after you try some recipes and you see how good they are you can't help but be curious about his rubs and sauces. I make my own BBQ rub but I've also got a shaker of AP and a few of his rubs and sauces on hand as well.
Yessir you hit the nail on the head!!! A couple of things drew me to Malcom and his videos several years ago. 1. Just a genuine down to earth guy. If you listen to his podcasts, his wife laughs at him, that says something to me. 2. He ain’t selling nothing but goodness, buy his stuff or not, he seems to get his kicks out of showing us HowToBBQRight...
I am not going to brine but I am definitely going to google his rub and see if I can find on line. I don't have the space to brine nor a large cooler.
No one can sprinkle seasoning like Malcom Reed, the mastery is always impressive
Love it! "This turkey is done!" Best line this year. Happy turkey cooking days!
I'm so happy I can't stop crying. It's just beautiful. I love everybody.
wow.. that is wonderful! me too.
You know his neighbors love to come over
let's get to cooking!
we know good food!
@Black king Rock I'm moving in 🛫 🧳
@@howtobbqright I'll bring the beer, meat, and wood. Lets get to cookin!
I can't believe you set that carcass aside without pulling out the oysters. They are the chef's reward!!
I watched one of your old videos on how to smoke a turkey. I followed your instructions and ever since then my whole family have become Malcolm Reed fans.
To all BBQ fans, trust me when I say this man knows what he is talking about!
I will try this for this thanksgiving! But I’m curious, I watched his old video from 5 years ago and he injected it, this time he didn’t, so which is better!? 😦
Malcolm Reed is my spirit animal
Watching this guy BBQ is closest I've come to falling in love with another man.
This was great. I cooked an 11 pound organic turkey on the Big Green Egg. Brined for 24 hours. At 325 degrees it took about 2 1/2 hours. I basted with butter every 30 minutes. It was golden brown, moist inside and tasted great! A perfect entree for the Thanksgiving meal.
I have literally never been let down one time by one of Malcolm's recipe. Use this one on my turkey the last two years and it's the best I have ever had!
I love watching your videos. You don't take yourself too seriously and give all the pertinent information in a way that just makes your audience like you. Keep up the great work.
This man has taught me everything I know about BBQ. Thank you Malcolm. When I bought my first pellet grill, I found this site and nearly ever recipe I have tried has come from you. Thank you Sir.
Me too! And I really mean that.
This is an awesome recipe! I did this last year, and am gearing up to do it again this year. This is the BEST smoked turkey recipe ever. Thanks Malcom!!😁
I love watching him. He is so happy and a great cook. Malcolm I love your turkey tips!
Oh my goodness! I did this recipe for thanksgiving today. It was my first ever full turkey and it was a HUGE hit! It is seriously classic flavor (you’ll know what I mean when you make it) and delicious! You taste the meat, the smoke, and spices. Thank you for this recipe!
Man, that's simply world class traditional perfection! Great job!👍
I finally made a brisket worthy of bragging about- on top of that it was for my Christmas party. I followed your rules on seasoning temp and wrapping . Man not a slice was there after the party ! Thanks- you are the man
Malcom, you're not quite a God, but much more than a man. I love watching you cook!
I followed this recipe exactly and it was hands down the best thanksgiving turkey I’ve ever had. I’m now a rockstar. Thank you Malcom!
this guy never ceases to amaze me
The cajun version is too good to try anything else! I'll be watching that video soon to refresh my memory
I followed this recipe to a T tonight and it came out incredible!!! Thank you Malcolm for once again raising the bar so I could provide 16 people with great food!!!
I smoked a bird last year using one of your older videos and it was the best turkey I’ve ever tasted, everyone I had over loved it! I also made your smoked Mac and cheese, your smoked sweet potato casserole and your smoked apple cobbler and someone said it tasted “sinful!” It was really the best thanksgiving dinner ever. Thank you Malcom!
We smoked a phenomenal Turkey last year too. This year, smaller get together, we’re doing a Turkey breast.
I absolutely love his mac and cheese recipe. Never tried the cobbler or turkey yet. This will be my first smoked turkey. Might throw in the cobbler too!
@@Soggin cobbler was a tad too sweet IMO. I’d cut the sugar a little bit next time.
It’s been awhile since I’ve seen his videos and this made me smile, malcom makes me smile, the food makes me smile, thank you malcom, you’re the man
you know that's right!
I've done Thanksgiving Turkey on a a grille/smoker for 35 years straight. First a Weber Kettle and now a Big Green Egg. There's nothing else like it.
Malcom - Thanks for showing us your take on this classic. Your demo vids are always a treat to watch. Hoping you and yours have a happy Thanksgiving next week.
Wow! I am super excited to try this turkey this Thursday!! I have all the vegetables, rubs, and apple pellets ready to go!! It has been several years since I smoked a turkey for Thanksgiving, and I think Malcolm's Norman recipe will be a hit!! Thank you Malcolm for your expertise and tips!! You sir are da' man!!!
Looks brilliant, I'll give this a try for my Christmas turkey.
Cooking this tonight as a trial run of my first turkey. Going to carry it to the school I work at to have TGiving lunch with the other teachers. Went with Pioneer Woman’s brine since I didn’t have your brine mix. Fingers crossed for a perfect bird!
I love Malcolm's videos! Ive been a big fan of his for a while and been buying his spices. All I can say is he has made me a better cook! My family always ask me how I cook on the grill so well and Malcolm is my secret!!! I always give away his spices to my close friends because they work so well! Again, Great Job Malcolm!!! Till the next video!
Your Granny was a smart lady! I've been stuffing my turkeys the exact same way for years.
Malcom is the real definition of a real chef! Keep them coming brother. Much love from the 305 miami, fl.
Looks awesome Malcolm. That was a tall order for the Grill Pinz, glad to see them make an appearance in one of your videos. Happy Thanksgiving (coming soon).
Malcom is the kind of guy you would want as your neighbor. He loves food and is a natural entertaining funny guy! I have used many of his recipes and had excellent results. Keep up the good work Malcom. You also make me laugh!
I always learn something from Malcolm! Preparing my first whole turkey with these tips in mind, I know it'll turn out great!
Here is my plan of attack: use this recipe, however I am also going to inject the turkey with melted butter. Instead of stuffing the bird with herbs and aromatics, I’m going to use the camp chef turkey canon and fill it with either broth or apple juice as well as some bundles of herbs! I’m excited to try this. I have been using Malcolm’s original smoked turkey recipe and it is perfection. Hopefully this turns out amazing!
"I cant take it no more. I gotta get in here and try me one of these pieces." I hear ya brother.
Thanks for sharing with us Malcom, looks sooo good. My favorite holiday feast. 👍👍👍👍👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻
Awesome video and tips - i have been watching for a while and learned to pay attention to your voice. the more excited you are about a recipie and the results (especially) the more your southern accent comes out. Its funny and telling :) Bless you both for all the work you do here and pleasure you provide the world!
"Imma try this with bacon fat one of these days..."
My man
Dude knows what's up.
gotta cook more bacon to use that fat for my bird
He meant business when he said that
I'm gonna fry up some bacon just so I'll have some grease!!
Gordon Ramsay used bacon for his Christmas turkey, it’s on youtube
"This is enough turkey to feed 8 to 10 people" hmmm iono about that Malcolm that's a good lookin turkey
I was gonna say 8 to 10 people or one Malcom!!
That 4 people max in my family
@shirts and pants *don't * if you're going to be pedantic do it properly.
You da man Malcom! Thanks for all the lessons you've made me a bbq hero for my family. You've never steered me wrong!
I sincerely hope we are blessed with videos from Malcom for years to come with - Greetings from South Africa
I'm convinced he knows how to cook turkey.
This will be my 4th smoked turkey Christmas following your recipes. You weren't kidding, you'll never go back once you smoke them. Still going to inject though.
Malcom, thank you, thank you, thank you!! 2020 thanksgiving landed my dad and mom in quarantine over thanks giving. My dad is the family cook, so without him I stepped up to the plate to cook the 16 lbs. turkey for our family thanksgiving. I bought a GMG Daniel Boon the Monday of thanksgiving week and did your "Norman" recipe. It was the first time I ever used a pellet grill and the first time I ever cooked a turkey. Your video was such a great guide and gave me the confidence to knock our bird out of the park. It was the best bird our family ever had. Your passion for cooking and creative flavor profiles helped make our holiday a great meal in spite of not being able to be all together.
Hands down, the best turkey I’ve seen done. Keep teaching us the way Mr. Reed!
Looks great man, “That’s a clapper right there jack....”😂
“It’s can’t be bad”
I hear ya Malcolm.
Malcolm....I cooked our Turkey following your recipe on Happy Thanksgiving day. Came out perfect and looked just like yours. Our guests all raved about the flavor, tenderness, etc. Thanks brother!
Followed this recipe and it was the best turkey I’ve ever had and family was happy. Used the green egg to smoke it. Thanks for posting your great videos!!
When you say it can feed up to 8 to 10 people but you’re eating all yourself 😂😂😂, great video as always man
Saw this notification clicked as fast as I can 😍
Me too!
Malcom, thank you for these videos. I love watching your thoroughness and enthusiasm. I have a new found love for cooking and bbq thanks to you!
Love you Malcolm, keep on getting down on the good stuff!
How you do Malcolm Rockwell? D lish!
Thats a clapper! Thats a gobble gobble!
why am i watching this at 2am in a quarantine time when everything is closed?!
Another incredible recipe! One of my top 5 favorite channels! Tonight I used the steak rub and made strip stakes on my griddle. The AP rub is awesome on everything including eggs in the morning! Love to follow the recipes on my brinkman smoker! Malcolm is the worlds favorite neighbor! 100%
Thanksgiving 2020 - made it. Killed it! Everyone loved it. Will make this again.
I love the sincerity and honesty in how you present yourself in your videos. I laugh every time. 100% you. Awesome.
Dark meat is always better on a Turkey, regardless of pit or no pit
OK... I just finished cooking my Thanksgiving Turkey. I tried to follow Malcolm's recipe and processes exactly. The bottom line is that this turkey is outstanding in that in the final analysis it ended up almost precisely in the same "condition" as the one in this video. Nevertheless, there were some differences and some cautions. I brined and prepared the turkey exactly as Malcolm showed. However, his brine was sold out so I used another product. This product had to be boiled and cooled which added a little more time, but no big deal. I brined for 48 hours and finished a day before Thanksgiving. Mine sat in the fridge for about 15 hours instead on one hour... No big deal. The skin was perfect. I stuffed the turkey with nearly the same ingredients as recommended, and I used olive oil as a binder and used Malcolm's AP rub and poultry seasoning as suggested (I am impressed with the AP). I have a Primo smoker and got my coals ready ahead of time and it was ready to light and go about an hour before my target cooking start time. I got the temp up to 325 degrees; I use the Barbecue Guru to control my smoker. All of this was going great. I put the turkey on and I checked that the temp was back to 325 (drops when you open the lid and put the turkey in on the rack) at about 12:20. I melted my butter and was ready to "drizzle" it on at about 1:30... Now for the shocker. The turkey had browned and looked like it was ready to take off... I was beginning to panic because this bird was cooking fast. Mine was 14 lbs and I assumed a 3 hr cooking time as opposed to Malcolm's 4 hr time with a 16 pounder. I checked it with my probe and this turkey was right at 150 degrees. I put in the probe for the Barbecue guru so that I could watch it. I drizzled the butter on and closed it back. I checked it again in a half hour, and that bird was right at 160. I checked the internet and found that others experienced a fast cook time with brined turkeys on the smoker, but results were good. I started to calm down. By 2:20 that bird was at 168. So, I pulled it and took it in the house and rested it for 30 minutes with a foil tent. I cut into it like Malcolm recommended by taking the legs off first. The juice just poured out and it had a nice smoke ring. I carved out the two breasts and ate a slice... succulent. What did I learn? Brining and smoking is a fast process, especially with a smaller turkey. Of course the turkey was ready well before the rest of the dinner.... that's ok. 325 degrees is probably too warm. When I do the next one on Christmas, I am going to reduce the temperature to 275 and go for a little longer cook. Other than that, special thanks to Malcolm for a great recipe. I hope this helps someone.... Ed
It's going to help me come this thanksgiving!
TL;DR
just kidding- thanks for the detail and these tips!
@@dartso2739 tl;dr???
@@esanford Stands for "Too long; didn't read".
Thanks for your notes Ed.
I was just messin’ with ya’ Ed!!
Hey Malcolm! I smoked a Norman turkey this morning, and it was awesome!! Thank you so much for your expertise and help. My turkey turned out fabulous!! So moist and flavorful.....perfection!! Thanks again brother!!
Every time I watch one of your videos I get hungry. I’m learning a ton. Very fun to watch
This is the first time in 6 years I'm going to change my turkey routine. Last routine was his 6 year old video on smoking a turkey
"Butter basted turkey, it can't be bad." HAHAHAHAHAHAHAHA
Definitely going to use this method for Thanksgiving. Thank you for the carving tips as well 👍🏾
Everything that Malcolm makes looks incredible....
Man, I love turkey, especially since you can take leftovers and turn it into a turkey pot pie or sandwiches
I like to make a turkey club with leftovers howtobbqright.com/2019/11/07/cajun-turkey-club/
I'm smoking a breast this Thanksgiving and taking it to dinner, but I doubt it comes out as good as that. Looks terrific dude.
I have used this guide for my Thanksgiving Turkey the last 3 years. It works very well, if anyone is wondering! I have a cheap pellet grill from Rural King and the bird has always come out perfect! Thank you @HowToBBQRight for spreading your knowledge!
That’s a great American classic thanksgiving bird right there. Thank you for the detailed content!! Looking forward to seeing more classics!
Just used your recipe for a Christmas turkey. Moist as can be with great flavor! Thanks for the video!
I just watched the one from 7 years ago
And don't fret if you don't have the smoker. You can do all of this, cook it in an oven, and it will still be 95% as good!
Thank you Malcolm! You never let me down!
Malcom Reed thank you for all you do.
I'm surprised the thighs are done when going to 165 in the breast. I always thighs had to get to higher temps.
That’s why I don’t bind up the legs. The thigh and drumstick are a bit more exposed and will cook a bit faster to get them up to about 175 when the breast is 165.
Usually when the beast hits 165, the thighs will be 175. The dark meat just cooks faster. As long as your chicken is 165, you're good to go.
I'M REPORTING THIS...for being too juicy!
Just did this bird and it turned out amazing. Thanks for this recipe Malcom
Malcom.. Thank you sir.. Everyone at the table said it was the best turkey they ever had.. Love the channel.. Keep up the great work.. Thank you again..
"I like to get a nice-sized bite." Oh really?
I followed this for thanksgiving today and it turned out great thanks for the recipe!
Mr. Malcolm Reed I watch you all the time everything I've tried that you showed me that I have cooked has always turned out good but I had to try something that you said you wanted to try and I did try it your turkey recipe on the pellet grill the Norman Rockwell as you so-called it turkey I rubbed it down with bacon grease before I seasoned it then I cooked it oh my gosh you were right you said you wanted to try it so I went ahead and tried it it makes a world of difference it is awesome thanks buddy keep up the good work love it
As someone who’s new to smoking, I always end up on your page by chance I’ll look up a recipe and your food looks the most appealing
A man who loves his work.
Much love from Croatia! You're the best!
I tried this a couple years back it turned out awesome I'm doing it again this year shared this video with many of my friends Thank you
Malcolm, I've pleased many friends and family by following your lead, thank you sir! Merry Christmas To you and your family.
I learned how to bbq and smoke because of you....
Church family love it...
My old man would always tell me that a pat on the back is only a foot from a kick in the ass. Handing out an "adda'boy" was a RARE occasion in deed...YOU SIR HAVE MY "ADDA'BOY" appreciation badge! Text book lookin bird sir, Norman Rockwell has missed out. Thanksgiving 2020 just made easy by your hands ✋ 🙌 😋. Thank You!
Thank you Malcolm!!!.. this formula worked out perfect.. 22lb bird took about 6 hours, best smoked turkey to date.
Hazlehurst, MS here Malcolm. Thanks for a great recipe. Followed it close and it turned out great! Everyone was wowed!