this is probably the most practical method of smoking a turkey ive seen, looks the best too. just wanted to know, do you do anything to prevent the outside of the turkey from burning from the smoke?
That turkey looked fabulous! We love smoking turkey. I've never tried dry brine before, need to try that when it's warmer outside. Too darn cold out now to smoke anything. However, I am going to try butterflying the turkey and roasting it this year. :) Great video, Jack!
This looks sooo good guys. Omgosh! The smoker looks like a lot of $$$. I have to save for this. I live in NJ & its getting cold here. But this smoker looks like it can be used all year around, unless the cold will slow down the cooking process but is worth the try. Oh so yummy..good job guys...good job!
Jack plz show us how to set up to smoke using a regular grill. I am sure ppl did this b4 these fancy grills came out...plzzzzz...smiling...this is the bomb guys!!!! This is a heathier way of cooking meat..IJS...smiling
You shouldn't put turkey (especially just poultry in general) or any raw meat on a wooden cutting board or any cutting board, unless it's specifically FOR meat. Because bacteria will seep into the board (whether or not you're cutting) and become contaiminated and anything you chop on there can pick up that bacteria. Putting it through the dishwasher or handwashing won't do much of anything but surface bacteria... But just especially on a wooden board. Just letting you know, not trying to be a hater or rude. If that board was for just meat then you shouldn't have a problem, I just don't want to see someone get sick because they improperly handled the turkey. :P Correct me if I'm wrong. But anyhow, great videos, keep it going. Have a safe and happy Thanksgiving everyone.
That looked amazing! I love smoked meats only problem is that its realy expensive in my country. A smoked chicken breast cost more than 20 bucks. And thats just half of the 2 sections. Whole chicken cost 40. Smoked turkey breast cost 50 to 60 bucks. I wish i could smoke my own meats but i only have a gas grill and i dont know how to smoke meats in it. Jack you need to send me some smoked turkey and some gravy!
light half your grill and put the meat on the unlit half. You can smoke with chips by putting a pan with wood chips in water on the flame side. Be sure to rotate the meat once halfway through the smoking process. so one side isn't cooked more than the other. it will work.
Maybe someone will correct me, but the whole idea of brining is to make use of osmosis and help extra fluid (juices) to penetrate the cell walls of the meat and add more moisture to the meat (so it retains it's juicyness post cooking). "Dry brining" doesn't seem to do any of that. All it does is season the meat, and if anything, salt will bring out the moisture as it draws out liquid on it's own. This would effectively be drying the meat out and make it tougher.
JackBourdain It will bring out some moisture, but it will also bring the salt into the meat, which will make it much better at retaining its juices during cooking.
yep. I have the trashcan turkey. then my real thanksgiving meal on thanksgiving. OMG, I am so glad I do lasagna, garlic bread, anti pasta, veal/pork/beef meatballs, sweet/hot italian sausage and rice pudding for Christmas.
This looks sooo good guys. Omgosh! The smoker looks like a lot of $$$. I have to save for this. I live in NJ & its getting cold here. But this smoker looks like it can be used all year around, unless the cold will slow down the cooking process but is worth the try. Oh so yummy..good job guys...good job!
you probably should do electric smoker for cold weather states. Less work on maintaining temp. Unless your a die hard, then do the extra work. I will try to do a gas grill smoking episode. I believe I have done it before.
Hey Toni and Jack, Ive been smoking my Turkey on a regular Grill. Easy way, is to light up your charcoal, I use Mesquite and Charcoal Blend. (try not to use gas or anything else to light it, will leave the turkey tasting like it) After its lite, seperate them in the middle and place a disposable aluminum pan, for the drippings. Then add your Wood Chips to the sides place your Grill Grid and place the turkey right in the middle, tuck in the wings to prevent scorching. Easily Two to Three Hours and 170 Degrees later Smoked Turkey. Message me if you need any extra assistance :-)
Here is another Thanksgiving video. Hope you like turkey. How To Smoke A Turkey - Thanksgiving
Looks GREAT Jack! I'm butterflying mine too, but no smoker. I'll have pics for you! Happy Holidays and God Bless! Thanks for the video and videos! :)
this is probably the most practical method of smoking a turkey ive seen, looks the best too. just wanted to know, do you do anything to prevent the outside of the turkey from burning from the smoke?
my condolences for you and your family and also Johnny's family and other friends...GREAT video about smoking the turkey...AWESOME idea!
thank you. Have a safe and happy thanksgiving.
That turkey looked fabulous!
We love smoking turkey. I've never tried dry brine before, need to try that when it's warmer outside. Too darn cold out now to smoke anything. However, I am going to try butterflying the turkey and roasting it this year. :) Great video, Jack!
This looks sooo good guys. Omgosh! The smoker looks like a lot of $$$. I have to save for this. I live in NJ & its getting cold here. But this smoker looks like it can be used all year around, unless the cold will slow down the cooking process but is worth the try. Oh so yummy..good job guys...good job!
Jack plz show us how to set up to smoke using a regular grill. I am sure ppl did this b4 these fancy grills came out...plzzzzz...smiling...this is the bomb guys!!!! This is a heathier way of cooking meat..IJS...smiling
Smoking the Turkey this year!!!!! OH YEA......its going to be MARVELOUS.
Oh my goodness!!! My pregnant self is getting so excited for thanksgiving!!!
You shouldn't put turkey (especially just poultry in general) or any raw meat on a wooden cutting board or any cutting board, unless it's specifically FOR meat. Because bacteria will seep into the board (whether or not you're cutting) and become contaiminated and anything you chop on there can pick up that bacteria. Putting it through the dishwasher or handwashing won't do much of anything but surface bacteria... But just especially on a wooden board. Just letting you know, not trying to be a hater or rude. If that board was for just meat then you shouldn't have a problem, I just don't want to see someone get sick because they improperly handled the turkey. :P Correct me if I'm wrong. But anyhow, great videos, keep it going. Have a safe and happy Thanksgiving everyone.
My thoughts and prayers go for him and his family, im going to try this recipe for Cchristma, Merry Christmas to everyone
That's the best looking Turkey, cant wait till Thanksgiving now.
Jack, it looks like the entire month of November is Thanksgiving for you! So many turkey dinners to be had and so little time!
yeah. this friday is trashcan turkey.
Nice video Jack! I wish we had Thanksgiving in The Netherlands. :P
That looked amazing! I love smoked meats only problem is that its realy expensive in my country. A smoked chicken breast cost more than 20 bucks. And thats just half of the 2 sections. Whole chicken cost 40. Smoked turkey breast cost 50 to 60 bucks. I wish i could smoke my own meats but i only have a gas grill and i dont know how to smoke meats in it. Jack you need to send me some smoked turkey and some gravy!
light half your grill and put the meat on the unlit half. You can smoke with chips by putting a pan with wood chips in water on the flame side. Be sure to rotate the meat once halfway through the smoking process. so one side isn't cooked more than the other. it will work.
I used this method this thanks giving, thank you!
after removing the backbone, if you remove the keelbone & wishbone it will not only go flatter than in your video but carve much easier.
Great video. Thanks. I missed trying this at T.G. ...will be trying at Christmas
Maybe someone will correct me, but the whole idea of brining is to make use of osmosis and help extra fluid (juices) to penetrate the cell walls of the meat and add more moisture to the meat (so it retains it's juicyness post cooking).
"Dry brining" doesn't seem to do any of that. All it does is season the meat, and if anything, salt will bring out the moisture as it draws out liquid on it's own. This would effectively be drying the meat out and make it tougher.
JackBourdain It will bring out some moisture, but it will also bring the salt into the meat, which will make it much better at retaining its juices during cooking.
Have to say I did expect to see a video of some mad duck dynasty type just shooting a Turkey!
Just wondering? Who was Johnny Carmona Sr.? And beutiful turkey + video
Did you rinse under the skin?.....It looks Awesome.
The spoon idea . Boom
the tail is da bomb!!! awesome smoked too!!!
wait so he passed away ?? the one that was teaching how to make the turkey?
no. That was his father who just passed away. Johnny and I dedicated this video to Johnny's dad who died this oct.
Great Video Jack!
Looks good God bless your family and friends
Does the salt go under the skin or on outside of skin?
6:30 looks like a headcrab from half-life.
How did your gravy turn out? Was it too smokey?
That dog looks good
Roasting the "Pope's Nose" is a great way to add flavor to the gravy. A bit of a waste to cut it off.
I eat the pope's nose. It's my favorite part.
Looks really good
hey Jack, where's your Movember beard? :D
Looks good buddy!
lol and you still have two more thanksgiving meals to have!
yep. I have the trashcan turkey. then my real thanksgiving meal on thanksgiving. OMG, I am so glad I do lasagna, garlic bread, anti pasta, veal/pork/beef meatballs, sweet/hot italian sausage and rice pudding for Christmas.
Lasagna at Christmas?
Never saw anyone give a turkey CPR before.
we shared the same birthday
melon with string arms
If I buy the turkey can we have dinner at your place? :-)
R.i.p 🙏
at 325 burnt to a crisp jack next time try 225 to 250 for 45 min per pound or until internal temp is 160 itll melt in your mouth...
you're a funny guy.
hey on the trash can turkey he said dont wash the turkey lol
im dribbling everywhere, i sooo want some x.x
mmmm.... barbecque! *drools*
now im hungry
5:45 i couldnt stop laughing.
YUM!!!!
SMOKING!!!! - A.D.$
nice video
Of course the guy at the end makes a racist joke about the dog.
did i hear a racial remark at the end of the video? about the dog?
hey! nice!
lol ur hilarious
:) cool!
Doesn't look smoked...mire roasted than smoke...no pink hue for smoke ring...smh
i like your guest chef...you sir can be annoying!
Am I invited :)
uh, we ate it already. sorry.
I was just kidding... Lol
Dude , It's Time to Change your Opening Theme, It's Getting Old
as soon as I stop producing 5 videos a week on my own and run a sauce business and raise a child. I will get right on it.
i believe in you , that time will be very soon, you're a great cook and person
This looks sooo good guys. Omgosh! The smoker looks like a lot of $$$. I have to save for this. I live in NJ & its getting cold here. But this smoker looks like it can be used all year around, unless the cold will slow down the cooking process but is worth the try. Oh so yummy..good job guys...good job!
you probably should do electric smoker for cold weather states. Less work on maintaining temp. Unless your a die hard, then do the extra work. I will try to do a gas grill smoking episode. I believe I have done it before.
Hey Toni and Jack, Ive been smoking my Turkey on a regular Grill. Easy way, is to light up your charcoal, I use Mesquite and Charcoal Blend. (try not to use gas or anything else to light it, will leave the turkey tasting like it) After its lite, seperate them in the middle and place a disposable aluminum pan, for the drippings. Then add your Wood Chips to the sides place your Grill Grid and place the turkey right in the middle, tuck in the wings to prevent scorching. Easily Two to Three Hours and 170 Degrees later Smoked Turkey. Message me if you need any extra assistance :-)
Thanks for the FYI Jose...smiling...I must try this! Oh yes, Jack....thanks to you too!
Of course the guy at the end makes a racist joke about the dog.