I always look for your thanksgiving (turkey) recipes this time of year. I think I’ve done a recipe over the past four years from atbbq and it’s always awesome!
I wanted to wait to comment until we had a chance to try this recipe.... 5 stars ⭐️⭐️⭐️⭐️⭐️ Even though we were expecting a faster cooking time between the spatchcock and the brining, we were shocked by how much time was shaved off! My husband kept getting out the temperature probes to see if the temp probe on the pellet smoker was wrong. We let it rest and began carving it up, as per the video, and it was absolutely perfect! So tender and moist! Absolutely delicious! My husband said. “We are doing this method every year!” Loved it! Thank you so much for putting recipes on here to share with us. We appreciate it so much. ❤
You are absolutely right, we love the Butcher House Brine and several of the Sweetwater Spice products for chicken throughout the year. Thanks for watching!
I'M GOING TO TRY THIS METHOD THIS YEAR!!!THANK YOU!!! HAVE TO AKE IN OVEN CUZ A MEANIE STOLE MY GRILL 2 YEARS AGO & THIS SINGLE MOMMY HAS NOT HAD EXTRA CASH TO BUY ANOTHER 😭😭😭😭😭😭
Why wouldn't you use table salt for making a brine? It dissolves so the texture of the crystals doesn't play in. Table salt is cheaper and will dissolve easier because of smaller crystals.
Hello Chef Tom ! I have a question. I am a fan of the channel and have watched for years. I’ve never seen you take the wings off the turkey. Would that make it easier supposed to just cutting them off through the whole process?
Honestly, it isn't any easier to remove the wings prior to cooking, so it really just comes down to preference. Great question and thanks for watching! - Don
I love breast meat.. people said the breast is mostly dry, I prefer dry breast than gammy leg/thighs. I tried it's on soups, fried, steam or with tons of spices, my throat won't let me swallow it without gagging..😂😂
I always look for your thanksgiving (turkey) recipes this time of year. I think I’ve done a recipe over the past four years from atbbq and it’s always awesome!
This is the best time of year on the ATBBQ channel!
Thanks so much, passing this along to the team. Have an amazing Holiday season!
I did this recipe today. Turned out great.thank you
Another great video. Thanks Tom!
Thanks so much!
I wanted to wait to comment until we had a chance to try this recipe.... 5 stars ⭐️⭐️⭐️⭐️⭐️ Even though we were expecting a faster cooking time between the spatchcock and the brining, we were shocked by how much time was shaved off! My husband kept getting out the temperature probes to see if the temp probe on the pellet smoker was wrong. We let it rest and began carving it up, as per the video, and it was absolutely perfect! So tender and moist! Absolutely delicious! My husband said. “We are doing this method every year!” Loved it! Thank you so much for putting recipes on here to share with us. We appreciate it so much. ❤
Wish I had smell-o-vision. That looks so good.
I got smell-o-vision...hehe.
Chef Tom with a classic!
🙌🙌🙌
Awesome Chef ❤
Appreciate it! Thanks for stopping by!
THANKS CHEF ! Thanksgiving now takes on a whole new way of cookin' that bird !
That's a great compliment. Thanks for watching! - Don
@@allthingsbbq Out of curiosity, when was the last time you've done an injection on a turkey/chicken/duck?
Not that i need to but im eating the turkey fat Chef! Crispy of course😂
Love your recipes, where did you find the scissors?
Hey Tom...I usually inject it but ..not necessary? Looks awesome!
Awesome
That brine kit is actually great on chicken as well.
You are absolutely right, we love the Butcher House Brine and several of the Sweetwater Spice products for chicken throughout the year. Thanks for watching!
@@allthingsbbq That brine kit made food prep for lifting and training so much easier! Sweet water spice is also a great one. Looks delicious as always
Just bought this brine kit, do you rinse the bird after the brine with this specific kit?
Placed my order earlier!!! Got the lemon and apple brines.
That's exciting, that'll make for great flavors and good times. Have a wonderful Thanksgiving.
About how long did it take to come up to 155F?
Their site (recipe linked) says it'll be about two and a half to three hours.
,a cool video keep up the great content.. Thank you…….
I'M GOING TO TRY THIS METHOD THIS YEAR!!!THANK YOU!!! HAVE TO AKE IN OVEN CUZ A MEANIE STOLE MY GRILL 2 YEARS AGO & THIS SINGLE MOMMY HAS NOT HAD EXTRA CASH TO BUY ANOTHER 😭😭😭😭😭😭
Can we get a video of the gravy?!
... maybe ... Friday :). Thanks for watching.
Can you brine it then remove it to dry out for a couple of days to get crispier skin?
I always do. It’s great
Here in Australia turkey is only available around Xmas time, I dunno why cos I’d eat it all year round if it were available
Disappointed that the "giveaway is not aavailable in (my) your region" Bummer
Why wouldn't you use table salt for making a brine? It dissolves so the texture of the crystals doesn't play in. Table salt is cheaper and will dissolve easier because of smaller crystals.
He said you would need to use less, not that you cant use it. just dont use half a cup?
How is table salt saltier if you’re dissolving it in the brine? 🧐
Kosher salt crystals are much bigger than table salt crystals, so more table salt would fit in a measuring cup than kosher salt.
Hello Chef Tom ! I have a question. I am a fan of the channel and have watched for years. I’ve never seen you take the wings off the turkey. Would that make it easier supposed to just cutting them off through the whole process?
Honestly, it isn't any easier to remove the wings prior to cooking, so it really just comes down to preference. Great question and thanks for watching! - Don
I love breast meat.. people said the breast is mostly dry, I prefer dry breast than gammy leg/thighs. I tried it's on soups, fried, steam or with tons of spices, my throat won't let me swallow it without gagging..😂😂
do you have a video for just a breast, as good as that looks a whole turkey would be way too much this year.
I'm distracted by his cool glasses
Right?! Thanks for watching!
Mmmm, $24 worth of bottled brine concentrate on $14 worth of bird (or $28 of turkey if two birds).
when cocking this recipe, I'll definitly take another brine.
People who buy brine concentrate don't need to be cooking.
What’s your point?