For all those who are talking about the temp you see on the thermapen: that shot was just supposed to show that I was checking temperature. The probe was only about 1/2” deep so it was much hotter than the lowest temp. Probing to the middle of the breast, the temp was 164° when it was removed.

@michaelchenevert3363

3 жыл бұрын

Hi Jeremy, what type of wood did you use? Would you recommend a chunk of cherry wood mix in to get the deeper patina on the turkey?

@JayGarcia303

3 жыл бұрын

@@michaelchenevert3363 Most would recommend apple

@ocrun6765

3 жыл бұрын

Almost as good as your Waygu hamburger video. I like to pull my turkey at 197F too (usually say: "nailed it" like Raichlan because editing isn't fake) and then let it come up to temp that last 10 or 20 degrees wrapped in towels inside a Styrofoam ice chest (the towels help absorb all those juices and you can wring them out over the potatoes later). Did you also brine it but not include that footage? When you let it rest did you wrap it or just leave it sitting on the counter for 30 minutes?

@chuock

3 жыл бұрын

I'll recant my statement.. Nice work, again!

@SonicBoomC98

3 жыл бұрын

Same method for bone-in breast?

This is honestly one of the best cooking channels on YT. I watch them all now. Learning a lot. He's like Alton Brown. Tells you the why and the science. Love it.

I appreciate the "why" as much as the "how", thank you.

I want to thank you for making these videos. I’ve recently picked up this great hobby as a fellow Meat market owner I CANNOT STOP smoking meats every weekend thanks to you brother.

Man, I've watched a lot of turkey vids and this one is the best. 1. Simple clear instruction 2. Pleasing setting/lighting

@enriqueparedespinel1694

3 жыл бұрын

I started BBQ hobby with my brother in January, we lucky found Jeremy's channel and we have learned the most out of him than all the other channels. Even Jeremy might say that Frankling is a BBQ genius but Mad scientist BBQ is the best channel to learn how to BBQ right. Thanks a lot Jeremy. PS, would have been really cool if Randy had appeared in the hunting trip.

Just got into the smoking game. Bought my first cheap chargriller off set smoker about a month ago and have used it every weekend since, honing my skills. I found your videos, which have helped me tremendously. Did a brisket last week after your videos gave me the confidence to say "I can do that". It came out, ok. Anyway this is pretty much the video i have been waiting for, in terms of production and editing. Your videos are super educational, but now with the close ups, good lighting, and clearly an upgrade in equipment, it is that much more enjoyable to watch. Thanks, and keep them coming. *cough* tri-tip next

Just did our first smoked turkey ever on our Traeger this year. We followed your instructions to a T. The BEST turkey we've ever had! Wow, very impressed (I'm writing as I'm eating lol). Thank you for the excellent instructions.

Always love you videos because they’re well thought out. Lots of good information that’s simple to follow. I would appreciate a little more detail on how to make the herb butter you poured on at the last. What a great hack(trick)! I could use the details because that’s what I’m doing next turkey! I don’t want to mess the finishing touch up.

Kia Ora, I did your turkey recipe this year. I've been threatening my family with a turkey experiment for 4 years and they've always been very very anti. I got into smoking meat about around 7 years ago and usually do something ornate for Christmas. Your recipe worked out amazingly, it was so tender, perfect flavours with the chipotle. Didn't use adobo as it's very very expensive here in New Zealand. Used chilli and cayenne instead. My brother-in-law, who was the most negative about turkey, let out an involuntary grunt of pleasure upon his first bite. He had seconds and thirds, everyone loved it and several people said it was the best turkey they'd ever had. So, thank you very much.

Amazed at how fast you get it done. I've done this for years and it takes all night for me most of the time (of course that includes the initial fire building, etc), often times we do a 20lb bird. Your videos have really helped my son and I up our game. Keep up the good work..

I love all your content brother. Your cooks are so simple with the salt and pepper and look amazing! I’ve learned a ton from your page!

you are the GOAT at bbq vids. No one does it better!! keep doing what you love and thanks for sharing it with us

You have great teaching skills and your bbq skills are obviously phenomenal. Been sharing your videos, lately, with smoking newbies I know. I could watch your videos all day.

I do mine pretty much the same, but I brine them first. It makes for a really moist bird that cooks a bit faster. And I put a couple of sprigs of rosemary or sage in the cavity.

Loved the song "Precious Jesus Hold My Hand" hard to beat good ole Gospel bluegrass

Jeremy, just watched your Thanksgiving turkey video (2020) again, and you do a fantastic job articulating the finer points to get the desired bbq results. I will follow your techniques for our 2021 bird! All the very best to you, Sir!!

@CorsairTrumpet

8 ай бұрын

2023 check in...Thanks Jeremy

So I followed your recipe to the tee, and made the best turkey I’ve ever had. Thank you so much!

Going to smoke a turkey this weekend. Very informative and concise. Learned some new techniques. Had a sale turkey from the holidays and decided to do Thanksgiving in May.

Awesome video! Thank you so much! Smoking one for the first time for my family this year

Finally got clearance to smoke the turkey this year. I smoke the prime rib every year for Christmas but everyone seems to be against me smoking the turkey. I do make a great one in the oven, but have made some awesome turkey breasts on the smoker as well. Thanks for the video. Will go traditional on my seasoning and brine, just to make sure no one is taken off guard.

Cannot wait to attempt this on my Reverse flow I built! Thanks for all your tips!

Great job. Simple instructions and the turkey looks great!

Perfect in its simplicity. Thanks for the video. Happy Thanksgiving.

Thank you for this video. You are my go to for bbq tips and tricks.

I smoked two turkeys for Thanksgiving using this method. I used different seasoning, but they still stole the show! My family destroyed them! Great taste, crispy skin! I will say, though, if I had to do it over again, I would take them out a little sooner. I used a pellet smoker, and like you said, they cooked faster. A little faster than I expected that said, everyone loved it! The butter on the breast was a great tip! Thanks!

I love your videos. I get awesome ribs because of your teachings and my love for bbq and now smoking. I love to bbq and smoke...going to smoke a Turkey this Thanksgiving...

Hey Jeremy, not sure if it was mentioned already, but you can french your turkey too with the herb butter before smoking in addition to injecting. Then you still get the herb butter against the meat without burning your herbs while cooking.

I come back to this video every thanksgiving 😂

Thanks Jeremy! Never cooked a turkey before, but all my family said it was literally the best turkey they've ever had!

Great Job! Thank you very much for the smoker and injection tips! Game changer!!! HAPPY Thanksgiving!

Thanks for sharing. Loved the video and the ideas!

I like to brine with herbs in the brine. Turned out great at thanksgiving. Didn’t need injecting and didn’t need herb butter. I would like to try this method as brining is kind of a pain.

Great video, love the herb butter idea. I've had great results dry brining ahead of time.

Second year in a row making it this way, thanks for the quality content!

Excellent video man!!! Great job. This is why I follow you. I'm doing this for Thanksgiving this year.

Thanks for all you do. Tried this and it was the best turkey I've ever had.

Yoder, so many of my cooks have been instructed by your vids. dude, keep killing it!!

I did the same came out perfect thanks! Oh i switched the salt with seasoning salt for the run and added some Newmans garlic/parmigian dressing for the injection was kiler

thanks, just what i needed to know!!! Appreciate your show!

I had to come back to drop some praise. I tried pretty much exactly this for Thanksgiving this year and it came out amazing! The only thing I added was brining overnight. Thank you so much for your great and informative videos!

@ucfkid67

2 жыл бұрын

What temps did you pull it? Does it matter what temp for white meat vs dark meat?

@jcquan17

2 жыл бұрын

@@ucfkid67 sorry for the late reply. The breast was right at 161°F. The thighs were at 180°F. The temps do matter. The thighs will naturally cook faster but they have more moisture. So we have to mainly go by the breast. We don't want to undercook the breast so 160°F is the minimum.

@goldninja5923

Жыл бұрын

Since you brined it overnight, did you still salt it before putting on the smoker?

Your video was very helpful-thanks very much!

I'm trying your recipe the first Saturday in November, on my pellet smoker, Thank you.

The Turkey looked amazing, I hope someday to give that a try with your method, thanks

Can completely relate to the yes when you tasted the turkey. For me it's less of an oh that taste good and more of a yes I put in them time and didn't screw up lol

So by now I have seen 1 billion turkey videos in the ps t week. That in mind you did not bore me. I loved how you kept it simple in a way that I may actually be able to replicate.

@lanfordmims5080

2 жыл бұрын

Sorry Jeremy I somehow missed your injection mixture. Could you repost?

Thanks! I'm smoking the first turkey 🦃 for Thanksgiving.

Congratulations on a successful cook. Thanks for explaining things well.

One if the few channels that actually uses an offset. Great stuff. Not hating on pellet smokers but you can’t beat an offset

Thanks for the tips!

Once again amazing video! Thank you for all the tips and explanations.. question.. what brand knives do you use? They look amazing.

Videos lookin great lately man! Would love to see you do another brisket cook sometime soon!

I love that you cut the chit chat and stay on message. When I’m trying to catch every detail the other is a distraction. Good job!

I own one of the aprons and I love it. Well worth the money, saves shirts, and is comfortable to wear.

Love your channel. Hope you have a great turkey day. Any tips for us campers that have to go the trashcan/ bullet smoker rout?

Trying this next week. Thanks for the video.

Best Smoked Turkey I ever cooked!!! Thank you so much Jeremy you are the goat!!!

If you have an infra red fryer one of the best turkey's I've ever smoked (and the only way I've cooked them since) was smoked for about 4 hours at 225 and then finished off in the fryer for about 45 mins (14-16lbs usually) absolutely bomb turkey. Super juicy.

I needed that tip when you said cut out the whole Brest first and then cut the other way against the grain. I definitely agree that cutting the old traditional way messes up the integrity of the breast.

Another great video....keep educating the masses (including me)!!

Cooking is an art. You, sir, are an artiste!

Luv you videos man!! The pork butt video was fantastic, now time to try my 1st smoked turkey for my family, keep up the great work!! Now just gotta get me one of those great lookin aprons!

Enjoy your videos and I am doing my Turkey just like that! Thanks

Looks great... Happy Holidays

I have the apron and absolutely love it!

This video is what I needed - always wanted to smoke a turkey, thank you

Thank you so much. That was awesome.

Thank you again great job will be cooking on my big 30yr old cooker this thanksgiving

First off, love all your videos. Very informative and great information. Had a question, what was the name of that injector you were using?

Awesome job, brother 👏 Can't wait to cook my, thank you ! Scott from Kentucky!

@williamready3681

2 жыл бұрын

Nice haiku!

Thanks for video I love smoked turkey sure you help me quite a bit

Here we go again. One year later and good to review for 2021 Thanksgiving.

Great Video Jeremy! Happy Thanksgiving

You are my go to guy for smokin anything!!

Thank you for this!

Awesome, looks fantastic

Thank you so much very helpful

Super helpful. Thanks.

I know this is 2 years old but I needed a refresher. Like riding my motorcycle I take a motorcycle safety course every three or four years to get me back in line with good practices. I am not a chipotle fan. I do a herbed brine soaking 1 hour per pound. I like smaller birds about 12 to 14 pounds. I only inject butter and put a stick inside the cavity during the smoking process. I will separate the skin from the breast and put a rosemary butter on one side and a sage butter on the other. I salt and white pepper the outside of the bird after it has been patted dry. I also cook at 220 on an offset smoker. I use hickory or Apple wood. If I use apple the turkey is also stuffed with apple wedges that are coated in cinnamon. The cinnamon has little to no affect to the turkey.

Awesome job man. I must say, ever since y'all relocated to Kentucky the production quality and content has increased quite a bit!!! Y'all must have a new camera too

@TippyCanoeAndTylerToo

Жыл бұрын

No fucking way ?! Where in Ky?

Absolutely love your informative style. I'm curious to know if you would consider putting the turkey in a brine and spatchcocking the bird (removing the backbone and flattening the bird). Thinking that since it works for roasting in the oven it could work well in the smoker.

Love that Bonavita in the background. High quality drip brewer for a high quality content maker. Not surprised 🙌

I like the butter idea 💡

Your videos adds the best!!

Looks great I'll be trying it your way soon

From 7:25 and 15 seconds after I just had to pause the video and back out so I could drop a like then go back to enjoying this wonderful footage.

Looks amazing

Thanks a lot Jeremy Trying to keep 225 on my OK Joe is tough so it cooking a little hot Hope it comes out

I smoke with fresh herbs from my garden all the time. The secret is to add the herbs to the finishing basting butter then the herbs won't burn still look green and taste great.

Happy Thanksgiving from.my family to yours

Great video. Would you mind posting the herb butter ingredients and measurements?

Third year in a row coming back for this video

I see someone’s been working on his videography skills. Very nice and great looking turkey! 👍

Fantastic video Sir!

I smoked a turkey last year, and I ended up spatchcocking the carcass before I smoked it. It seemed to allow the turkey to cook a little faster and more evenly than just leaving it whole.

Looks Delicious! I may give it a try for Christmas 🎄 I have a smoker but not one near that nice

Great video!

This was great!

Great quality video.

Awesome cook!

Happy Thanksgiving too you!