Fantastic looking bird, great job John.

What a GLORIOUS Turkey!

Love your work, John! I use your recipes a lot (with slight mods here and there). Nice Preds hat! Nashville rules

Looks great John!

Hey John, I have a KJ Classic 2. How big a turkey do you think I can fit spatchcocked? I did a trial run whole bird last Sunday that was 16 lbs. I like this method since it appears to cook more evenly. Thanks!

Any chance of you doing a video for a turkey on the new big Joetisserie for Thanksgiving? I’m going to attempt it and would love some pointers.

Hi - newbie question, if you will tolerate one. Your injection was butter, with how much onion powder and garlic powder?

I’ve heard that when brining a turkey that the drippings become far too salty for gravy use. Comments? Also, how large was that turkey?

I’m kind of surprised you made this video since you’ve stated in the past that you’re not a fan of spatchcocking turkeys. What brought you around? Or do you still prefer the traditional whole-bird methods? I’ve spatchcocked my turkeys for a few years now and have had nothing but great results. I’ll never go back.

@chrischambless

4 жыл бұрын

Kamado Joe well thanks for obliging us. You are my authority when it comes to KJ but I’ve been a spatchcock fan for years.

I'd spatchcock before brining and use the backbone to make stock and gravy.

Which poultry shears are those? I like the longer length of those and they made quick work of that bird!

Would you recommend spatchcock or standard for a large 24 lb Turkey?

@jaredswords3

4 жыл бұрын

Spatchcock for more even cooking and faster cooking.

After brining when you do the 24 hr drying do you cover the bird in the refrig or just leave it uncovered over night?

@jeffbobold

4 жыл бұрын

Uncovered. The dry air in the refrigerator will dry out the skin.

Is that salted butter?

14 pounds turkey, cooked at 300 deg (this is the temp indicated when you open the grill at 7:48), for only 2 hours??? Did I missed something? I did pretty much the same on my big joe not long time ago, it took 7 hours at 300 for a 12 pounds turkey, what's you secret?

@radian2323

5 жыл бұрын

@@KamadoJoeGrills My thermometer was almost 50 degrees off when I received my Big Joe. Calibrating that thing is a must. After many dried out ribs I'm now happy.

@BrianMiller1973

3 жыл бұрын

375-400. He probably checked the turkey prior to filming, resulting in thermometer drop.

How many lbs was the turkey? I've got a 10lb'er to smoke this weekend and am wondering if it will fit on the Joe classic.

@hugoaraujo7813

6 жыл бұрын

Same question, i wonder what's the biggest turkey I can fit in the classic

@hanochmoyer5458

6 жыл бұрын

I haven't cooked a turkey in my classic yet, but a classic and a large bge are very close to the same size and a large bge can cook a 20 lbs turkey

@zazuzonker

6 жыл бұрын

He said an hour per pound and stated it would be 14 hours in the brine.

@adamsilvergrin5027

6 жыл бұрын

I have a 23lb in the Classic Joe right now, did a 20lb last year, whole bird not spatchcock

@jacobsonralph

5 жыл бұрын

@@KamadoJoeGrills just double checking. I have classic joe and I wanted to spatchcock a 14 pound turkey. You are suggesting that won't work. If so, that is quite disappointing because one of the reasons I bought this was to make a turkey.

Big turkeys dont be flavorful