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@chrisrodgers429

7 ай бұрын

Is this bird room temperature before going on the smoker

This is very similar to how I smoke a spatchcock! I even go a step further and lift the skin and put a compound butter in between the skin and the meet and it always turns out amazing!

@abirdmanpimp

7 ай бұрын

I’m definitely going to do that

Thanks for doing a Spatchcock Turkey. So many content creators aren't doing it because of Thanksgiving presentation. Spatchcocking cooks faster doesn't dry out the breast.

@AndersonsSmokeShow

7 ай бұрын

It’s honestly the way to go!

Used your recipe and tweaked it a little bit, and it was the best turkey I’ve ever had in my life. Thanks for the video.

I love your channel man. I have smoked pork butt, salmon (cold and hot), brisket, cheese, chicken, and now turkey, and have learned how to do it all thanks to your channel.

Tweaked your recipe a little but basically the same thing and man that was an awesome turkey, thank you very much for posting this

Absolutely delicious recipe. It is foolproof. First time smoking a turkey and it turned out perfect. The smoked turkey was the hit of Thanksgiving.

Great video! Tried this for todays Turkey…outstanding!

That looks so delicious. I will be doing a spatchcock turkey this year. Thank you for your video.

@AndersonsSmokeShow

7 ай бұрын

Spatchcock is THE WAY TO GO!

Best turkey I have ever had! I made this for a family gathering this past weekend and it turned out perfect. I have only cooked 2 turkeys in my life, none compared to this. Thank you for the easy instructions! Im saving this for Thanksgiving. I cooked using my Masterbuilt 560.

Very nice video, thank you and happy thanksgiving 🍽

Great looking turkey. Thanks for sharing 👍🏽

@AndersonsSmokeShow

7 ай бұрын

Thanks for watching!

Great video. Thanks for the contribution. Something about pellet on turkey is just a win every time. Happy Holidays.

@AndersonsSmokeShow

7 ай бұрын

Incredible turkey! I made this recipe for our Friendsgiving and everyone loved it!

Another great video thanks and it looks great

@AndersonsSmokeShow

7 ай бұрын

Thanks! I appreciate it!

Made this recipe today. In a word …amazing. And I just started using a pellet grill 10 days ago. The maple butter baste is genius!

@AndersonsSmokeShow

7 ай бұрын

Awesome! So glad to hear that!

This was an amazing video Anderson, thank you, I will try this method out on my Traeger grill.

@AndersonsSmokeShow

7 ай бұрын

Hope you enjoy!

Tried the recipe with few minor adjustments to my taste, etc. Came out very delicious, there was none left! Only thing the skin came out a bit rubbery. I know where i went wrong was in struggling to keep temperature at 225 at first then higher as it was needed to. Only second time smoking something so i am still learning. Thank you for the video, it helped a lot

Looks amazing! Thanks!

@AndersonsSmokeShow

7 ай бұрын

Glad you like it!

I'll give it a shot!! Thanks for the video. Love my LSG!!!

@AndersonsSmokeShow

7 ай бұрын

That LSG is awesome!

Gorgeous turkey! Looks lime a winning combination of techniques👍😊

@AndersonsSmokeShow

7 ай бұрын

Definitely a great recipe! I get people all the time following my techniques and they love it

Such a nice Injection! Thank you so much! Greetings Bernd

@AndersonsSmokeShow

7 ай бұрын

Thanks for watching!

I did this for my family for Thanksgiving and it was amazing!

@AndersonsSmokeShow

6 ай бұрын

Glad you liked it!!

This is by far rhe best looking bird on KZread. Nice work!

@AndersonsSmokeShow

7 ай бұрын

Wow! I really appreciate that!

Really enjoy seeing the LSG as there aren’t as many vids on KZread as all the other pellet smokers. Need more

@AndersonsSmokeShow

7 ай бұрын

There will be PLENTY more coming!

@kokicubano

7 ай бұрын

Great seeing it turned up at 325 and still smoking away. No smoke tubes or wood chunks needed. I still have about 2 more months till mine comes in.

@AndersonsSmokeShow

7 ай бұрын

@kokicubano that thing smokes so much my wife who helps with the cameras was b*tching that her eyes were burning 🤣🤣

@kokicubano

7 ай бұрын

@@AndersonsSmokeShow that’s a really good sign cause you are out in the open. She’s gonna have to try and stay upwind.

Great looking bird keep it up

@AndersonsSmokeShow

7 ай бұрын

Thanks!

How long in general did the smoke take? And what lbs was the turkey? Great video!

YUM 😋

@AndersonsSmokeShow

7 ай бұрын

Soooooooo good!

Thanks for sharing! Look awesome! What kind of pellets are you using for smoke/flavor? Thanks

@AndersonsSmokeShow

7 ай бұрын

They are from Cooking Pellets. It’s a blend called Perfect Mix

Great video and a recipe im going to try. But what about the pellets, did I miss that? What flavor pellets did you use?

@AndersonsSmokeShow

7 ай бұрын

I used a blend from Cooking Pellets. I believe it’s hickory maple and cherry

@AndersonSmokeShow where do you stand on leaving the turkey on the wire rack on the half sheet when putting it in the smoker? I've been experimenting on this with smaller things to try and keep my smoker easier to clean, and I wonder if it would work with a spatch-cocked turkey. Thanks for the great content!

@AndersonsSmokeShow

7 ай бұрын

I usually try not to disrupt airflow and smoke around the meat. I do in many cases use wire racks on foot that’ll be fragile or when I have a ton of things like wings

Anyone know what poultry scissors & injector he’s using? They both look really heavy duty

Poultry tail called parsons nose in Australia and yes I would leave on roasted crispy yum 😋

@AndersonsSmokeShow

7 ай бұрын

🤣

I’ve noticed you have not used the XXL pro in sometime. Is there a reason? I’m about to pull the trigger between the WW Pro and the XXL pro. Great looking turkey btw!

@AndersonsSmokeShow

7 ай бұрын

I use it, but I’ve been using my other smokers more on my channel. I personally like the WWPro more as it’s way more versatile

Did the LSG perform like a stick burner like I keep hearing about? I'm assuming there was a lot of smoke flavor.

@AndersonsSmokeShow

7 ай бұрын

It did extremely well! Definitely a great smoke flavor especially at 325F AND Turkey. I smoked a brisket and pork shoulder on it last weekend for our Friendsgiving and they turned out incredibly!

How long was the entire cook? That was never mentioned. And how many pounds was the Bird?

I tried a spatchcocked chicken a few years back, and have never cooked another fowl without spatchcocking first. My question is why dry rub before spatchcocking. Why not spatchcock then season for overnight refrigeration?

@AndersonsSmokeShow

7 ай бұрын

I don’t see a reason to deal with it until afterwards. I like to get it out of the package, wipe it down, dry brine, and back into the refrigerator on the wire rack. No real mess. No real bother. Just quick clean up and deal with everything else the next day

Once you start basting, how often do you baste until it reaches 165?

@AndersonsSmokeShow

7 ай бұрын

I think it was a couple times. I like to let it “dry a little”. I don’t want it to get too saturated or it defeats the effort for crispy skin

Outstanding job!!! How long was the total cooking time?

@AndersonsSmokeShow

7 ай бұрын

About 3.5hrs

@daniels4227

7 ай бұрын

@@AndersonsSmokeShow thank you sir!

Is the garlic salt option for flavor instead of kosher salt or some other reason?

@AndersonsSmokeShow

7 ай бұрын

I personally think that the garlic salt adds to the flavor. If you don’t have it, you could just use kosher salt

What was the weight of that bird and what was the time frame to get it to 150 after the initial hour? And then how long to 165+ after you basted? I'm assuming you only basted it once. Thanks!

@AndersonsSmokeShow

7 ай бұрын

It was a 15 pound turkey. Total cooked time was about 3 1/2 hours. I’d say it took close to three hours or so to get to 150.

@jamesbarcus2793

7 ай бұрын

Thank you!@@AndersonsSmokeShow

How is the spine garbage? Use that for various gravy scenarios.

@AndersonsSmokeShow

7 ай бұрын

I’ve used them in the past for those reasons, but when I’m filming multiple turkeys at the same time, I’m only focusing on those… I’m not making sides, broths, gravy, etc. This video was also filmed weeks ago, so in this instance I’m also not saving it.

You still rinse the turkey before dry brine like in previous years?

@AndersonsSmokeShow

7 ай бұрын

I wipe off everything that I can

do you put a pan under the bird in the smoker or grill to catch all the drippings?

@AndersonsSmokeShow

7 ай бұрын

I didn’t. But you can

@asianangler

7 ай бұрын

@@AndersonsSmokeShow so you just let all the juice drip to the bottom of your grill?

How do you catch drippings when spatchcock?

@AndersonsSmokeShow

7 ай бұрын

You’d have to elevate the turkey in the grill somehow and get a pan under it

Can you dry brine with a pre basted turkey?

@AndersonsSmokeShow

7 ай бұрын

I’m sure you meant pre brined? Are you asking about brining it yourself, or when they come in the bag with a salt solution?

how long did you smoke it? ...on average what is the difference in cook time vs not spatchcocking bird -thanks

@AndersonsSmokeShow

7 ай бұрын

3.5 hours for this 15lb turkey

How many times did you baste the turkey?

@AndersonsSmokeShow

7 ай бұрын

A couple. Wanted to make sure that it didn’t over saturate the skin

Mine is cooking uneven. The legs are close to being done and the rest isn’t what should I do?

@AndersonsSmokeShow

6 ай бұрын

Not sure what the temps are, but legs and thighs should be closer to 180-185 while the breast is 165. You can always rotate away from the heat source if needed

What pellets did you use?

@AndersonsSmokeShow

7 ай бұрын

Cooking Pellets Perfect Mix

How long would it take for a 20lb turkey using this method?

@AndersonsSmokeShow

7 ай бұрын

It should be around the 4.5hr range.

My Situation - I need to smoke my spatchcock turkey at home then travel 4 hours the next day - What's the best way to reheat my smoked turkey? Not the best situation but it's what I need to deal with...Thanks for any advice!

@AndersonsSmokeShow

7 ай бұрын

I’ve only ever done it once… so don’t take my experience as gospel. I cut the turkey up and neatly placed it in a pan. Refrigerated it. Then when it was time to reheat I added some broth at the bottom of the pan/baking dish and baked covered at 300F. I don’t recall how long but I knew that I wanted to get the turkey hot.

@fred-0291

7 ай бұрын

Thanks much for your quick response and advice!@@AndersonsSmokeShow

How long after you turned it up to 325?

@AndersonsSmokeShow

7 ай бұрын

I believe it was around 2 hours at 325. That was for my 15lb turkey. It will vary for everyone

You know this is what I'm doing to my bird. This is the way to go. This looks amazing!

@AndersonsSmokeShow

7 ай бұрын

Love this recipe!

Is the firebox on one side of that smoker!!

@AndersonsSmokeShow

7 ай бұрын

It’s on the right side

if i dont have a injection shot available, can i just put those ingredients under the skin?

@AndersonsSmokeShow

7 ай бұрын

It will be better than doing nothing at all, but it’s not the same. If you do put it under the skin, don’t melt the butter. Use room temperature butter or softened butter

The spine is not garbage, chop it up and boil it up for gravy.

@AndersonsSmokeShow

7 ай бұрын

I’ve used them in the past for those reasons, but when I’m filming multiple turkeys at the same time, I’m only focusing on those… I’m not making sides, broths, gravy, etc. This video was also filmed weeks ago, so in this instance I’m also not saving it.

Looks great, but I noticed you cut away from the bite at minute 11:24. That skin was tough. Everybody shows and brags on bite through skin. But hey, it’s turkey so the skin is much tougher. No doubt the meat had flavor. This is the first of your vids I’ve watched, I’ll def give a few more a try.

@AndersonsSmokeShow

7 ай бұрын

It wasn’t tough. I don’t like showing me chewing food… it’s sort of weird watching other people eat 🤣

@johnnyvaughn8391

5 ай бұрын

Turkey really doesn't benefit from low temps. Just smoke all the way at 325, and you'll get plenty of smoke, and crispy skin

anyone ever use the spine to make gravy before?

@AndersonsSmokeShow

7 ай бұрын

I’ve used them in the past for those reasons, but when I’m filming multiple turkeys at the same time, I’m only focusing on those… I’m not making sides, broths, gravy, etc. This video was also filmed weeks ago, so in this instance I’m also not saving it.

my G! 10:00 *beautiful*

Where is the injection recipe?

@AndersonsSmokeShow

7 ай бұрын

In the description

For as much time and care as you take to make a turkey, why not go the extra mile and make you turkey stock using the backbone that you can then pour into your stuffing espically if you spatchcock it the night before and make the stock overnight for the morning?

@AndersonsSmokeShow

7 ай бұрын

I made this weeks ago. In fact I made 3 turkeys, a brisket, pulled pork, chicken, and meatloaf all within about 30hrs. I didn’t need nor have time to worry about broth lol

Alright, Mr. Anderson. I'm gonna try out your injection recipe. Randomly found this video and said to myself "I know this dude!"

@AndersonsSmokeShow

7 ай бұрын

STVM Mike Welch?

@FugMyBeepis

7 ай бұрын

@@AndersonsSmokeShow lol yea 🤣

@AndersonsSmokeShow

7 ай бұрын

No shit! 🤣🤣🤣

@AndersonsSmokeShow

7 ай бұрын

In terms of the injection, feel free to adjust to your taste.

@FugMyBeepis

7 ай бұрын

I've been going back and forth on when to start the dry brine. Some people have said you can do it up to 72 hours before you smoke it for better results. Have you ever tried it for more than a day?

That look good, maybe you could 'Fedex' me a piece....lol

@AndersonsSmokeShow

7 ай бұрын

🤣🤣

garbage?? no.

@AndersonsSmokeShow

7 ай бұрын

I’ve used them in the past for those reasons, but when I’m filming multiple turkeys at the same time, I’m only focusing on those… I’m not making sides, broths, gravy, etc. This video was also filmed weeks ago, so in this instance I’m also not saving it.

Please explain to the world the purpose of starting at 225. Nothing original in this video...this has been done a thousand times already on youtube

@AndersonsSmokeShow

6 ай бұрын

Nothing original? Then why are you asking questions?

@davo912

6 ай бұрын

@@AndersonsSmokeShow You can't even understand a simple question as it was meant to tell you that it's total non sense cooking.

@AndersonsSmokeShow

6 ай бұрын

@davo912 I was mocking you.

@davo912

6 ай бұрын

@@AndersonsSmokeShow that's a big word for you and I can't be mocked .I am un mockable. How about coming up with something original such as smoked frog legs?

@AndersonsSmokeShow

6 ай бұрын

@davo912 you don’t understand KZread marketing. That would do absolutely nothing for my channel. It was Thanksgiving, people search turkey.