Thanks Postal. Did your spatch turkey on weber last Thanksgiving. Have been elected again for 2022. Everyone said it was the best they've ever had. All the best. ScottA.
@@PostalBarbecue Good morning, OK. I followed your recipe and The Turkey came out the best I have smoked, The family loved it. If i can send you a pic I would, but i don't know how to tag you one.
@@PostalBarbecue No, I don't have Instagram and or any of the social sites thingamajigy's, I'm Old School to a degree. But I subscribed, Take care and God Bless.
because of latent heat transfer, should you pull it off at 160 degrees? It will continue to rise in the center 5-10 degrees after pulling it off. correct?
*When should you Inject a Turkey before grilling?* Wussup Brotha, I'm So Excited and Nervous!! This is my 1st Thanksgiving Turkey🦃 !! I'm Dry Brining my Turkey Now, (Tuesday 11-23-2021) and I Plan To Grill it On My Slow 'N Sear® Kettle Grill (Early Thursday, Thanksgiving Morning 11-25-2021) My Question Is When Would You Use a Butter Injection Marinade or any Marinade, (NOW as the Turkey is Dry Brining or Before you start Grilling?) Happy Thanksgiving 🦃 Please Help
New to your videos. Great job. Question though...do you not trust the "meater" as much as you do the thermapen? I love the Thermapen but always wanted to try the Meater. I also use my "Smoke" from Thermoworks.
Hey man. Welcome here. I trust them both but I always like to confirm temps with an Instant read just to be sure. You can also check other spots that are further away from the meater. Hope your turkey turns out great this year!
it's up to you. if you are dry brining overnight than use unsalted. If you are salting(putting the rub on) right before than the salt doesn't have time to fully penetrate through the skin and into the meat so salted butter is fine to us. Hope that makes sense and helps.
Although you started with the Meater+, you didn't refer to it later on but used an instant read thermometer instead. Did the Meater work as supposed to or not? Did you wait till Meater said 165?
Figure 11 to 12 minutes per pound. For a 26lb bird your looking at 4 to 5 hours depending on your temperature. A thermometer will help dial in the temp to completion. With a bird that big you will more then likely need to add more charcoal during the cook.
If you're turkey has been pre-injected with salt solution, then skip brining. It will over salt the bird. If it's a farm direct or shot bird, then brine away. Cheers. (Made this mistake once myself).
Hi Jabin, I'm new to a smoker. I've always owned a gas grill. I'm excited to try this recipe! It looks fantastic. Question for you...when you let the turkey rest, do you cover or leave uncovered? Thanks for the great videos!
That turkey looked amazing. I just sold my 18.5 WSM so I'll be doing this exact thing on the kettle in a couple of weeks. I do have a question though. I usually put the dark meat away from the SnS due to it being a little warmer on the edge away from it. I'm pretty sure I've seen you do a chicken like that too. Any reason for the breast meat towards the back edge this time? Does it really make a difference?
It doesn’t make a huge difference. The main reason I did it this direction was to be able to fit it on the grill. The back of the grill is getting more convection heat while the front (especially bing right up close and even over the reservoir slightly) is getting a bit more radiant heat. I hope that makes sense. Either way though it will produce a great bird as you can see in some of those final shots. Yum!!!
Hey Jabin, looks awesome but I need to ask you where you find your infused olive oils? I’ve been trying to find them down island here in Victoria with no success. I probably won’t be doing a turkey like this until Easter as the wife kinda insists on the traditional oven roast variety for Christmas. On the bright side I do get to smoke a glazed ham on my kettle over the holidays. Hoping Santa brings me a Slow ‘n Sear.
Hey man. Those oils were found at Costco originally last Christmas so look there. Also I saw them at Walmart last week to so that might be an option as well. They are from terra delyssa
You can make your own infused oils pretty easily. There's a lot of good recipes on google. Here's a couple I found that will work great. Cheers. Garlic Oil: www.abeautifulplate.com/garlic-confit-and-homemade-garlic-oil/ Rosemary oil: (I added a little Thyme in with my rosemary) www.thespruceeats.com/rosemary-infused-oil-recipe-1327885
Sorry for the delayed comment this week. Needless to say here in the US, we've been a bit... preoccupied! This is another well done cook. Looked SUPER juicy. I like doing mine the old fashioned way, in the oven, and I also give a 2 hour nap afterwards. This helps keep it moist for the tons of leftovers for 18 weeks after Thanksgiving. What's the range on that Meater+? I bought some wireless model a few weeks back and connection broke after like 30ft. totally useless. Finally, you have a trademark/signature with the "get ready for the taste test!" I'm going to keep hounding you until you change the music back!!!
I did my thanksgiving bird this way. 2 hours total cook time for a 10lb turkey. The best damn turkey I have ever eaten! I just wish my skin was crispier!
not trying to be a dick but i mean 165 is done especially 170 my thoughts are that you stop cooking at 150 155 and it reaches 165 170 because it keeps cooking after leaving an oven or grill you cover and wait 25 minutes and its perfect again it looks great but i thought thats what you do with any meat so correct me if im wrong please
Spent an hour looking for this video this year because it turned out so well last year!
Real nice
Thanks man! I hope you give it a try.
Oh boy! Jabin you need to do this full time!!!
Thanks man.. I'm really trying to make this full time! Thanks for the support!
Great color on that turkey and method for cooking!
thanks bud.. this method never fails for me.!
YUUUMMMM!!!
nom nom nom
I'm officially jealous. I love anything smoked using Hickory. Excellent show stopper!
Thanks Charli, What would be your go-to / favourite?
Thanks Postal. Did your spatch turkey on weber last Thanksgiving. Have been elected again for 2022. Everyone said it was the best they've ever had.
All the best.
ScottA.
A well made video. Thanks for reminding me that my kettle grill still has a use.
that turkey cooked like a champ
Thank you... I hope you give this method a try!
Great job on the Turkey, will try it soon. Thanks for sharing.
I CAN'T BELIEVE HOW JUICY THIS TURKEY WAS!! --------> QUESTION: What's your favourite way to cook your holiday turkey?
Stay tuned Jabin, because of your last turkey video, I am going to inject this one instead of brining. Cooking it whole with USS CBP !
@@daddydutchbbq oh I’m sold on injecting with infused oils and butter like this now over brining. Soo much flavour in the meat.
Great video ....doing my first spatchcoked this thanksgiving!
Have fun! it' will turn out great!
Fantastic lookin turkey Jabin, the color was phenomenal and I bet it tasted good too.
Yeah there was a lot going for this turkey! If only it had that wing tip!!
Perfect timing Jabin, doing a spatchcock chicken tomorrow on my Weber Smokey Mountain as practice for 🦃 turkey day. Great instructional video/cook👩🍳
Thanks man. Give this method a try, it works great every time!
Nice looking turkey Jabin ! Gotta love Bbq turkey ! Great job!
Thanks bud! I agree, bbq turkey is always the best way to do it!
Jabin, Agreed !
Looks amazing! Will definitely try!
Hope you enjoy!
WOW!!!!! Knocked this one out of the park Jabin! Nicely done!!!! Will be attempting to replicate this in the next couple weeks!!
YES!! Good luck. Tag me in a photo of you get a chance. I’d love to see how it turned out for you. 🙌
Great stuff man I’m doing this tomorrow can’t wait!
Good looking Turkey, Jabin. You and yours have a great Thanksgiving.
Thanks bud!!
I love this video. I want to cook a Turkey this year and this video was so helpful. This Turkey looks sooo good.
What was the seasoning in the shaker ?
Man, that looks good, you made a very detailed and attentive video, Im using your recipe this week, thanks ,,, good job.
I appreciate that! Let me now how it turns out for you. feel free to tag me in a pic when your'e done
@@PostalBarbecue Good morning, OK. I followed your recipe and The Turkey came out the best I have smoked, The family loved it. If i can send you a pic I would, but i don't know how to tag you one.
@@Psalms144_1_2 that’s amazing!! I so glad you and the family loved it so much! You can tag me on Instagram if you have it ( @postalbarbecue )
@@PostalBarbecue No, I don't have Instagram and or any of the social sites thingamajigy's, I'm Old School to a degree. But I subscribed, Take care and God Bless.
Beautiful cook as always! I could almost taste it through the video :)
haha... Thank you 😋 it was soo good.. I hope you give r a go!
nicely done
Thanks a lot. I hope you give it a try.
@@PostalBarbecue you bet, I'll let you know
Amazing! 🍻 👍
Thank you! Cheers!
I like that charcoal divider. Is that custom made?
Easter turkey was a huge success! I may never cook one in the oven again. I made my own infused oil. You could taste the rosemary in every moist bite!
Turkey looks great. Can you provide a link to the butcher block/cutting board in the video?
Thanks man!! The cutting board is just ikea. Super inexpensive and I have been using it for a number of years with no issues.
Definitely 👌🦃😉
cheers bud!
Great job! Can you provide a link to the injector you used?
this is just a cheepo that I pick up at walmart..
For the rub. Table salt or kosher salt? Thanks!
sorry, kosher salt. I updated the description for you.
@@PostalBarbecue That's what I thought. Just checking. Thanks!
What size is your kettle grill please? Mine is not so big so anxious there might not be enough space.
Looks fantastic! Question: how open were your bottom and top vents during the cook to maintain the 330 degrees?
because of latent heat transfer, should you pull it off at 160 degrees? It will continue to rise in the center 5-10 degrees after pulling it off. correct?
*When should you Inject a Turkey before grilling?*
Wussup Brotha,
I'm So Excited and Nervous!! This is my 1st Thanksgiving Turkey🦃 !!
I'm Dry Brining my Turkey Now, (Tuesday 11-23-2021) and I Plan To Grill it On My Slow 'N Sear® Kettle Grill (Early Thursday, Thanksgiving Morning 11-25-2021)
My Question Is When Would You Use a Butter Injection Marinade or any Marinade, (NOW as the Turkey is Dry Brining or Before you start Grilling?)
Happy Thanksgiving 🦃
Please Help
New to your videos. Great job. Question though...do you not trust the "meater" as much as you do the thermapen? I love the Thermapen but always wanted to try the Meater. I also use my "Smoke" from Thermoworks.
Hey man. Welcome here. I trust them both but I always like to confirm temps with an Instant read just to be sure. You can also check other spots that are further away from the meater. Hope your turkey turns out great this year!
Se ve 😋
cheers!
Do you use unsalted butter?
it's up to you. if you are dry brining overnight than use unsalted. If you are salting(putting the rub on) right before than the salt doesn't have time to fully penetrate through the skin and into the meat so salted butter is fine to us. Hope that makes sense and helps.
What would be the difference if you brined it first?
Although you started with the Meater+, you didn't refer to it later on but used an instant read thermometer instead. Did the Meater work as supposed to or not? Did you wait till Meater said 165?
Yeah it always works great but it’s good to be in a habit of double checking temps with an instant read. :)
Have a 26lbs turkey do you think this would work for that? How long eould you say it might take?
Figure 11 to 12 minutes per pound. For a 26lb bird your looking at 4 to 5 hours depending on your temperature. A thermometer will help dial in the temp to completion. With a bird that big you will more then likely need to add more charcoal during the cook.
Not sure if i missed it in this video, but did you brine this turkey at all?
No I did not.. I simply injected it with that butter /infused oils to add moisture and flavour..
If you're turkey has been pre-injected with salt solution, then skip brining. It will over salt the bird. If it's a farm direct or shot bird, then brine away. Cheers. (Made this mistake once myself).
Hi Jabin, I'm new to a smoker. I've always owned a gas grill. I'm excited to try this recipe! It looks fantastic. Question for you...when you let the turkey rest, do you cover or leave uncovered? Thanks for the great videos!
That turkey looked amazing. I just sold my 18.5 WSM so I'll be doing this exact thing on the kettle in a couple of weeks. I do have a question though. I usually put the dark meat away from the SnS due to it being a little warmer on the edge away from it. I'm pretty sure I've seen you do a chicken like that too. Any reason for the breast meat towards the back edge this time? Does it really make a difference?
It doesn’t make a huge difference. The main reason I did it this direction was to be able to fit it on the grill. The back of the grill is getting more convection heat while the front (especially bing right up close and even over the reservoir slightly) is getting a bit more radiant heat. I hope that makes sense. Either way though it will produce a great bird as you can see in some of those final shots. Yum!!!
Hey Jabin, looks awesome but I need to ask you where you find your infused olive oils? I’ve been trying to find them down island here in Victoria with no success. I probably won’t be doing a turkey like this until Easter as the wife kinda insists on the traditional oven roast variety for Christmas. On the bright side I do get to smoke a glazed ham on my kettle over the holidays. Hoping Santa brings me a Slow ‘n Sear.
Hey man. Those oils were found at Costco originally last Christmas so look there. Also I saw them at Walmart last week to so that might be an option as well. They are from terra delyssa
@@PostalBarbecue the Walmarts here in Victoria only carry the regular EVO in that brand.
We’ll keep an eye out at Costco.
You can make your own infused oils pretty easily. There's a lot of good recipes on google. Here's a couple I found that will work great. Cheers.
Garlic Oil:
www.abeautifulplate.com/garlic-confit-and-homemade-garlic-oil/
Rosemary oil: (I added a little Thyme in with my rosemary)
www.thespruceeats.com/rosemary-infused-oil-recipe-1327885
Sorry for the delayed comment this week. Needless to say here in the US, we've been a bit... preoccupied!
This is another well done cook. Looked SUPER juicy. I like doing mine the old fashioned way, in the oven, and I also give a 2 hour nap afterwards. This helps keep it moist for the tons of leftovers for 18 weeks after Thanksgiving. What's the range on that Meater+? I bought some wireless model a few weeks back and connection broke after like 30ft. totally useless.
Finally, you have a trademark/signature with the "get ready for the taste test!" I'm going to keep hounding you until you change the music back!!!
Delayed for sure...!! What gives?? Lol. You are right about it being juicy, there was literally a pool of juices. Sooo good!
I did my thanksgiving bird this way. 2 hours total cook time for a 10lb turkey. The best damn turkey I have ever eaten! I just wish my skin was crispier!
Yes!!! So good right!
Looks excellent! And you didn't rub the skin with butter? I earned a free turkey from the grocery store. Will be doing this next week.
Cutting out the backbone is my least favorite part! I think I need better shears. Any suggestions?
yeah, i agree. Mine are getting to the point where i need to replace them too.
I use a knife
Pick yourself up a pair of Cutco Kitchen shears. Pricey, but you won’t regret it
not trying to be a dick but i mean 165 is done especially 170 my thoughts are that you stop cooking at 150 155 and it reaches 165 170 because it keeps cooking after leaving an oven or grill you cover and wait 25 minutes and its perfect again it looks great but i thought thats what you do with any meat so correct me if im wrong please
Wow. Incredible colour and crispiness! Everything always looks so good 🤤🤤🤤 and juicy.💦
Oh was it ever good!! Tonight is turkey soup thanks to the left leg quarter. Haha
How dare they short change you a wing tip
Right!!! Those guys, always robbing us of the turkey parts! Lol.
Oh man you worked that needle like my dentist! You're not a dentist are you?? lol
Hahaha. No but maybe that’s a new career option. Haha.