I am drooling as I watch this. How long was the cook time? (Apologies if I missed that-I was hypnotized by the bird itself)… Any advice for doing this on a Weber kettle grill…Or, even in the oven? I know the oven method wouldn’t allow for a smoker option…
Excellent idea!! I'm planning to do this again this Thanksgiving on the smoker, with the same brine method. . As a matter of fact my turkey is in the brine right now. 😊
This is GENIUS. I almost always break down my turkey after I smoke it. Now I can easily break doing that turkey before I smoke. I don’t know why I didn’t think of this sooner.
Mine is in the brine Ry!! Excited to try this!! I went with cherry wood to keep it a little more mellow. What do you think about injection with a brine? Too much?
@@CookingWithRy yeah I don't need to spend the extra time if not needed!! lol Happy Thanksgiving!! Thanks for the last minute answers I appreciate you!!
Hi Ry - I was wondering what is the name of the Poultry Shears you have ? They look liked they cut thru the bones with ease. - Great video , definitely going to try this method on the Weber . . ., Thank you and have a Happy Thanksgiving. 🦃
I am drooling as I watch this. How long was the cook time? (Apologies if I missed that-I was hypnotized by the bird itself)…
Any advice for doing this on a Weber kettle grill…Or, even in the oven? I know the oven method wouldn’t allow for a smoker option…
Approximately 4 hours. Oven method you could use same temps, or even go higher to shorten the cook time. Say 350 F 😊
@ Thanks! I have a 16-lb. bird. Probably 3 hrs at 350° in the oven, I think
Excellent idea!! I'm planning to do this again this Thanksgiving on the smoker, with the same brine method. . As a matter of fact my turkey is in the brine right now. 😊
Thank you brother! I was just starting to do this same thing and noticed our video. Gave me some great tips and confidence!
This is GENIUS. I almost always break down my turkey after I smoke it. Now I can easily break doing that turkey before I smoke. I don’t know why I didn’t think of this sooner.
Ry just changed my mind this year!!
Never considered breaking the turkey down for even cooking. Great idea! Nicely done, Ry!
Best bird I’ve seen across the UA-cam bbq’ing sites this season! Solid tips, great video Ry!
was planning on a smoked spachtcock this year but this just seems to make more sense!! Thanks!!
Awesome looking Turkey Ry. Hope you and your family have a wonderful and safe Thanksgiving. Cheers brother.
Mine is in the brine Ry!! Excited to try this!! I went with cherry wood to keep it a little more mellow. What do you think about injection with a brine? Too much?
I don’t find that necessary but why not give it a try? 😊
@@CookingWithRy yeah I don't need to spend the extra time if not needed!! lol Happy Thanksgiving!! Thanks for the last minute answers I appreciate you!!
I started brining my turkeys about 2 years ago. And that alone makes them so much better. If you're not then you owe it to yourself to start.
A perfectly done turkey. It looks excellent. Cheers, Ry! 👍👍✌️
Great Job!!! Have a great Thanksgiving!!
Cheers, Ry, and happy thanksgiving!!!✌️
Thank you for the awesome video! Definitely trying this method this year. Do you think a broken down 19 pound Turkey would be too big?
I’ve done a 20 pounder this way 👍
@@CookingWithRy so exciting to hear that friend! Will let you know how it turns out afterwards. Once again thank you for this genius method😀
Hi Ry - I was wondering what is the name of the Poultry Shears you have ? They look liked they cut thru the bones with ease. - Great video , definitely going to try this method on the Weber . . ., Thank you and have a Happy Thanksgiving. 🦃
I’m not sure. They were a gift many years ago. I can’t see any identifying mark left on it. Guess I’ve worn those off with use 😊
Ok - Thanks for letting me know . . . @@CookingWithRy
That is a beautiful bird Thank You Ry
@CookingWithRy great looking turkey Ry. Tuesday I'm releasing a crispy turkey wing video.
Can this be done on a Weber kettle without any fancy charcoal separation accessories?
Yes. Just create an indirect zone and aim for a similar cooking temp 👍
Where did you get the brine bucket...I been looking for something like that and did this you use a lid
I can’t recall where I got that. I think Amazon might have similar large containers. And I did use the lid.
Does the brine leave a strong salty taste?
No. But if you’re sensitive to saltiness you can cut the salt by half.
@ have you ever used KCl as an alternative to NaCl?
@@ericmoorehead1100 I haven't
Yum❤
What was your total cooking time at 275?
Roughly 4 hours.