Did turkey yesterday with this video in the background. Turned out perfect, thanks a million!!

Beautiful Turkey Elky!

@TheSmokinElk

3 жыл бұрын

Thanks Ted!

Thanks for that !! Gonna agree the Joe out later and have no clue what to do ..

Just used your method, beer included, thanks!

Fantastic Elky. Happy Crimbo. 😆 That's one tasty looking bird. 😋 🔥

@TheSmokinElk

3 жыл бұрын

Thanks Sue, it was a cracking bird for sure!

Gobble gobble! Looks so juicy and perfect!

@TheSmokinElk

3 жыл бұрын

Thank you!

Fantastic video Sir, that looks delicious, Merry Christmas 🔥👍🔥👍🔥👍🔥👍🔥👍🔥👍🔥

@TheSmokinElk

3 жыл бұрын

Thanks very much! Its a great way to do turkey for sure!

Awesome as usual

@TheSmokinElk

3 жыл бұрын

Cheers Andy!

I just used this recipe - technique for Christmas Day 2022.....it was my first time making a smoked Turkey and my family LOVED IT! In fact, now we will ONLY have smoked turkey going forward. Thank you for this great technique. One thing...in the confusion of Christmas Day, I forgot to add cornflower thickener to the gravy....will do it day after. Our Turkey took 2.5 hours at 165 degrees internal. I also added three chunks of apple wood for more flavor.

@TheSmokinElk

Жыл бұрын

Sounds perfect, nice one!

Thanks for the dry brine tip, another arrow in my Kamado quiver

@TheSmokinElk

3 жыл бұрын

I dry brine chicken this way too - it really does make a difference!

Great video, I was salivating at the end. I'm going to try it out right now - late Xmas with daughter who was away. (PS I was hanging out to see the gravey. 😀)

@TheSmokinElk

Жыл бұрын

Ah nice one. How did it go?

Looks great, I think my kamado will be seeing some turkey this year 👍🏻

@TheSmokinElk

3 жыл бұрын

You know it makes sense!

That looks amazing. Great work!

@TheSmokinElk

3 жыл бұрын

Thanks very much! Going to give it a try?

@andydm20

3 жыл бұрын

@@TheSmokinElk ha ha. Was just discussing it with the missus. She’s very impressed too. We’re not sure if we’re going to one of the parents or not yet, but if we stay here then yeah gonna do it. Looks too good not to.

Brilliant mate, can’t wait to do that, may I make one tiny suggestion to the day? San Miguel maybe? Cheers, and a very Happy Christmas.

@TheSmokinElk

2 жыл бұрын

Never San Miguel! I'm not a fan of Spanish beers at all, sorry!

my black friday deal kamado just arrived this morning. The idea is to do the Christmas turkey on it this year, so taking in all the tips!

@TheSmokinElk

3 жыл бұрын

Nice one - Xmas dinner on the BBQ is a game changer!

Looks perfect and dead easy, will be giving this a test run at the end of the week. For the 30 min rest do you cover with tented foil or just let it sit there? Thks

Looks great. Haven't done a turkey on any of my smokers/barbies yet. Have done chicken plenty of times and that always comes out very tasty, especially with dry brining. Going to try a turkey crown and leg this weekend to see if it's worth displacing our now traditional Christmas suckling pig as not as many people as normal this year.

@TheSmokinElk

3 жыл бұрын

Suckling pig for Xmas sounds like an amazing idea!

@jtourettes

3 жыл бұрын

@@TheSmokinElk It is great, last year we rotisseried it. Obviously this year there's a smaller crowd (even before tier 4 was announced, despite being in tier 2 myself in Colchester) so not doing it. Turkey and ham it is. Thanks for the video.

Cooked our 8kg deboned turkey in the weber charcoal rotisserie this year. Took about 3.5 hours. Used my inkbird wifi probe with an alarm set for 170c to keep an eye on the internal atmosphere temperature. One of the best (and cheap) things Ive ever bought was one of the flick type electronic probs like you have. Never anymore overcooked meat. The turkey came out the best ever, tender and juicy. And as you say, takes allot of stress out of the kitchen and leaves plenty of space to roast the vegetables Perfect!

@TheSmokinElk

3 жыл бұрын

Superb, glad it went well!

Our Turkey is going on the 22" Weber Rotisserie this year for the first time. 8kg free range bird. Can't wait....

@TheSmokinElk

3 жыл бұрын

Superb - how did it go?

@trevorboys9140

3 жыл бұрын

@@TheSmokinElk It was epic. The roasties were better too for not having to share an oven. Happy New Year, looking forward to more inspiration from your great channel.

what were your damper sittings for top and bottom vent to hold 180c?

Thanks Elk. Nice to see a recepie without all that rub they seem to like over the pond. My bird will only just fit in my kamado with about 1 cm to spare. Is that enough clearance. Cheers

@TheSmokinElk

2 жыл бұрын

Hi mate. You could try spatchcocking it?

Can you remember what the carry over temp took the final leak temp to?

@TheSmokinElk

Жыл бұрын

Take off at 68c, carry over to 73c

Insta like as soon as you popped that can open 🍻

@TheSmokinElk

Жыл бұрын

Loves me a stella!

Great vid! Would you say you preferred the end product compared to your Spatchcock Turkey last year?

@TheSmokinElk

3 жыл бұрын

Both were great to be honest - spatchcocking cooks quicker and probably more evenly but then you lose the presentation factor of a whole bird

How strong was the smoke taste in the end? My mother doesn’t like Smokey foods but I really want to do the turkey on my kamado joe this year. Did the higher temp in the end keep the smoke away?

@TheSmokinElk

2 жыл бұрын

You could always do it without wood chicks. I find a small chunk of cherry works well, doesn't overpower it at all

Looks amazing, would you use the same method for a saddle?

@TheSmokinElk

3 жыл бұрын

Absolutely!

Will be doing this on Kamado Tommrow well informative vid Would be love to see you do that morrocan style lamb in the new year … Rashy Boi

@TheSmokinElk

3 жыл бұрын

Moroccan lamb sounds like a plan. I'll add it to the list!