"This bird has been pumped up to the gills. It's like the Barry Bonds of Turkeys." Best quote of video. Great content!

Followed your recipe exactly and was best turkey I ever made. Did on my green egg. Thanks! Happy thanksgiving!

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!

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!

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!!!

Great video! Looking forward to the leather apron, too. The single rivet looks great!

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. 🍗☺

That Barry Bond’s joke was too funny!!

Glad you’re back!

Looks really good bud.. I think I'm gonna do one this weekend.. a test run for Thanksgiving. Thanks!

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!

Nice work Jeremy! Gorgeous looking turkey! It's also super good piecing it out before smoking it.

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!

@refisherdesktop

2 жыл бұрын

I love that looks he gives to his wife, like "Exactly how much trouble am I in, here?"

I want one of the chocolate color aprons. Those look really good. Oh and the turkey was awesome too.

Thank you for this video. The butter/creole injection and the S&P rub worked great!

Good job Jeremy. Love the apron, feel free to send me one. 😁 I love turkey legs too buddy!👍🏼

Just got a gravity-fed charcoal grill. Using your instructions for Thanksgiving Turkey this year.

great video man. I love the apron! All I use is lumberjack myself the best pellets on the market!

I will definitely attest to the Lumber Jack pellets...My Green Mountain loves them

It’s like the Barry bonds of turkeys now. 😂😂😂 lol

Congratulations continue to chase what you love in this world. Also, interested in apron nothing like it.

I Like the butter Idea, that I bet will work well when reheating left over portions. Turkey 🦃 looked great.

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.

Thanks for making this one👍

so glad you spoke about how differently som e turkey pa tsd cook different

I love how can hear the crunch on his bite.

I want one. That Apron is awesome

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

😆😆😆 your reaction to the juice spillage did it for me.

Dear Santa, please give Jeremy a lapel mic for Christmas.😁🤘

Looks great, thanks for sharing with us.

I'm liking ur aprons. I like the chocolate & cognac colors... Hopefully u'll b offering more products , accessories, & mayb sum apparel

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.

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?

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.

You gotta brine it dude! Gotta!

@jimgriffith2940

3 жыл бұрын

At least a dry brine

@boxer4u2nv

3 жыл бұрын

I've never brined my turkey when I smoke it. You don't really need to.

@pugamusmaximus

2 жыл бұрын

False

Barry Bonds of Turkeys was the funniest thing I've heard in a while. That's excellent!

Wow, what a nice view you have there. Good video. Thank you.

The Barry Bonds of turkeys 😂

I’m going to try that on my 18” Weber Smokey Mountain I hope it looks like your, thanks for the video.

I need one of those aprons.

Like the apron

Looks so yummy. Great cook

Hey, I'd really be interested in one of those! Same color as yours> the Lighter colored.

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

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.

Great info.. Looking good.. (The turkey). 😂

Wife got me the Apron for fathers day!!

Looks great

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*

@thelucases7843

3 жыл бұрын

I agree, any fowl in the UK comes with the Giblets

New viewer I love the channel

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

sounds good. I am a farmer so I have a whole flock of turkeys. New friend Ruthie

I think you did get the famous dbl headed turkey!

Looks amazing!!! Do you do your sides on your smoker?

Great video. I would really like to see a pellet comparison video. Cheers!

@dynodansmoking

4 жыл бұрын

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........

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

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!

@johnbowman4844

2 жыл бұрын

what did you think of the char hickory??

@Chris-wp3ew

2 жыл бұрын

@@johnbowman4844 Love them. They are my go to pellets and what I stock up on.

It's like the Berry Bonds of turkeys now😂😂😂

Great just great !

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!>

@vilkoskorlich259

4 жыл бұрын

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.

Are you using salted or unsalted butter ? Thanks for sharing.

Literally laughed as your wife gasped hahaha

thank you!!!!!!!!!

The Barry Bond's of turkey 🦃 lol

Smoke the Turkey neck. It has a lot of cartilage and will be delicious in a stock. Smoked turkey stock is the best!

@TheDancingSaxophone

4 жыл бұрын

Misinformation With Randy I just made a smoked lamb stock from a bone-in leg of lamb I smoked. Delicious!

I cooked a turkey buy your recipe it looks really great !!!!!!!

Jeremy, why does your apron have one rivet in one side and two in the other?!

that gasp lol

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.

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

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

With that needle in your hand you look like... wait for it...........a mad scientist!😂 Don't delete me

"Bonus Turkey neck!" Immediately throws it away

You had me at butter

Maybe I missed a vid, never seen you say anything good about a ‘easy bake oven’ but cant believe you used a pellet and liked it!!! Lol.

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!

Lost my poop laughing @5:21 lolol

Lot of difference from where you are now. From a dry desert to green lush trees.

Replace that creole-whatever with Slap Yo Mama = perfection!!! lol

Maybe I missed it in the video, but at what temp and how many hours did the bird cook?

Smoking my first turkey right now on an 18" WSM. Using apple wood. Wish me luck.

Oh, and I will be checking out those aprons, it suddenly came to me that I would be needing one of those aprons, considering after a cook I look like I have been in a coal mine shaft all day.....yep..

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?

@dodgers0137

4 жыл бұрын

I would love one of those aprons Jeremy. Please give us details in how to order one thanks bud.

Great video wish you would use your brazos. Smoker to show another fire management video. Also can’t wait to see more of your new aprons.

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

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

No waste!,make stock out of the trimmings and the internal organs,Its great for a ton of other side dishes.turkey looks great tho.

Exactly how I do mine

Love the intermission for juice cleanup 😁😂😂

The funny part I've noticed is even with the hundreds of rubs on the market, Jeremy always uses black pepper and salt. Come on man, live a little, LOL.

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.

Would clarified butter work a bit better than regular butter?

Be sure and let us know how we can get those aprons please. Bird looks good

how do we get an apron to Australia brother ?

I want to do this on my offset smoker!

That leg though. 🤤

Thank you thank you thank you! No brine,no spattcock!

Those turkey necks are absolutely delicious smoked, believe it or not! Just season them up and put them on the smoker, they will be done before the turkey, so they're a great appetizer for the pitmaster.

Tony C’s has a creole butter injector. Good stuff