I used your recipe on a 15-pound turkey this Thanksgiving. With the blended butter under the skin. I have a RT700 grille that was preheated to 350 degrees. The bird was placed on a broiler pan to capture drippings. the cook went like this. First hour at 350 degrees then basted with the butter blend. The next hour was at 325 degrees and the last at 350 degrees to speed up the cook time. The bird was then covered on a cutting board with foil and a towel for a half hour. Carving was a challenge not having a conventional back bone, but the meat was moist tender and delicious. Best turkey ever!

Perfect - just what I was looking for!

I am going to try that, thanks for the info!

Happy Thanksgiving to you and your family, Chef Greg!

Looks great, going to get mine ready tonight, put it on in the morning hope mine turns out as good as yours! Happy Thanksgiving everyone

Best recommendation ever. Thanksgiving was a hit with this! Everyone asked me to cook their bird this week!

Made this last year and the whole family loved it...best ever! THIS is how we do Thanksgiving from now on! Thanks Chef Greg!

Great video Chef Greg!! The bird looks delicious, and if you don't want to wait around all day for it to get done, spatchcocking it is an awesome idea! And it will fit on my bullseye! 🎯

I followed this for Christmas Dinner 2022, making two 20 lbs. turkeys on my new Recteq 1250. They came out fantastic, bestsellers turkeys by far.

The first time I followed this recipe was a big hit with the wife. Infact, she requested it again for this Resurrection Sunday...and it surely didn't disappoint! Thanks Chef Greg, for another fantastic recipe!

Thank you for the great video. Trying this method this year. It works perfect with chicken, can't wait to do the turkey. Happy Thanksgiving everyone.

@richl6725

2 жыл бұрын

Follow up. The turkey turned out great. I asked everyone should I smoke a turkey new year? Everyone said "Yes." Thank you again.

I did your maple pecan butter rub on my Rt-700

Can you place a drip pan under the rack (on the heat diffuser)?

Chef Greg, what's your though on injecting and brining before cooking it?

Recommended video/instructions for brining beforehand?

Did anyone do any injecting during the cook? Any ideas on how long a 19lb turkey will take at 325?

What should I expect for cook time on a 25lb. Turkey?

We do anything different when using the bullseye

What would be a good alternative to all purpose rub and freakin' greek? Something more off the shelf.

@recteq

2 жыл бұрын

Maybe Cavender's Greek Seasoning. :)

Yo Chef Greg, did you rotate the bird at all during the two hours?

@recteq

2 жыл бұрын

No rotating done at all.

hmmm...may do that. first time doing a turkey so a little nervous...lol

@micahreynolds3450

2 жыл бұрын

Well, I did it with a little variation and everyone LOVED IT! I got to say I thought it was pretty darn good myself. :)

@recteq

2 жыл бұрын

Awesome, glad it turned out amazing!

Great video. I've been doing spatchcock for years, even before I owned my recteq. A few points: Glad you mentioned that higher temp works as well. I do 400 which gives a darker, very crisp skin. And a 12# bird at 400, if tempered properly, is done in 75-90 minutes. Also, 165 is too high on breast meat on the grill. Carry-over cooking will take it to 170+ and risk dryness. 157 in the breast tends to be perfect with a 20+ minute rest in a warning drawer it'll be right at that perfect 165 when served. Thermoworks has a good video re the temps... kzread.info/dash/bejne/m6Fo08aslaq8aKg.html

350 degrees and scorched bird. You sure about that temp?

I did this with a 14lb bird. The breast meat was perfect. The rest of the bird was significantly overcooked.

I know this is a bbq channel but you definitely need to deep fry a turkey

@recteq

2 жыл бұрын

IDK, I tried that turkey in this video and it was really good.

Yeah 350 for two hours maybe hour 30 17 lb bird.

I did this and my legs are 190 and breast is only 120

Why so emphatic about not going below 325°F ??? You're not going to get much smoke flavor unless you have it running at 200-225°F for at least an hour or two before bumping the temp up. Isn't that the point of doing it on a pellet smoker? I could save myself the pellets by just doing it in the oven.

@rjnelson421

Жыл бұрын

The wood fire you’re cooking with is going to completely change the flavor versus cooking in the oven. It’s hard to explain but the wood combustion, even at 325° and higher causes a reaction in the meat.