Herb Butter Roasted Turkey
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- Опубліковано 26 чер 2024
- There's no reason to stress about Thanksgiving dinner. This Herb Butter Roasted Turkey is as easy to prepare as it is delicious! Chef Tom fires up the Yoder Smokers YS640s Pellet Grill and walks you through the process, step by step. Check out our turkey kits, and find the perfect fit for your holiday dinner.
▶︎ GET THE HERB BUTTER TURKEY KIT: www.atbbq.com/all-things-barb...
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** TIME STAMPS **
00:00 Intro
00:25 Picking the Bird
01:00 Trimming and Spatchcocking the Turkey
06:24 Brining the Turkey
08:07 Drying the Turkey
09:26 Seasoning the Turkey
14:45 Cooking the Turkey
16:52 Finishing Temperatures
17:29 Carving the Turkey
9:27 Let's Have a Taste
20:41 Outro
I've been wanting to do turkey on my little set up, and was wondering how to go about spatchcocking a turkey. Very thorough instructions on the process. Chef Tom never disappoints! Bookmarked this vid for sure!
Perfect timing for Canadian thanksgiving. Thank you! 🇨🇦
Yes Tom, awesome job on this one! The duck fat spray is a game changer! Working on my spatchcock turkey video this week, but you beat me to it 😆 be well 🙌🏼
Thank you for the extra trimming tips. Love your channel and your recipes! You guys definitely love what you do and it shows.
Chef Tom is the best teacher for BBQ and cooking. The bird is looking amazing 👍👍👍
I just made this and this will definitely be my go-to Turkey recipe for years to come...It was beyond amazing!!!! Thank you.......................
I loved this! Every time you do poultry I learn something new - this time was the herbed butter. For the future, I would sure like to see one or more videos on making various kinds of stock; from ingredients to storage. Thanks again.
As usual, love watching your videos while sipping my morning coffee. ☕️🍗
That looks absolutely scrumptious!
Excellent timing on that video gives everybody time to plan ahead and get everything they need
Your Turkey videos' are always sooooo very good. Well I know what seasonings I need to get for my turkey, both Thanksgiving and Christmas. Wooohooo ATBBQ!!!
Chef Tom I've seen MANY spatchcocking videos,but yours shows something haven't seen before,I'VE LEARNED ,THANKS!BTW just saw you older streaming interview on smokin joe's site
I've watched this video a few times now. IMO BEST spatchcock instructional video out there. Removing those extra ribs, wish bone and the bones in the thighs makes for much easier serving when you just want to get it on the table & eat. I'd rather spend the extra time prepping the day before than hurrying the day of and end up maybe forgetting some other thing that needs done for a proper meal. Also the added benefit of extra stock from extra bones is welcome plus for a family who loves great tasting real gravy and not the dry packet variety which has who knows what in it. I love this video. Turkey in August sounds right to me.😉😏
I followed another turkey video of yours last year and it was a huge success at my family Thanksgiving. I recently visited the store on my way home from Colorado and just so happened to have bought the Ranchero seasoning. I’d love to see a Scotch Egg video and some more sausage making videos. Great store and I’ll be back for a Yoder next year!
Man, listen.... Turkey is great all year round. Spatchcocked and brined is the only way to go. Thank you guys so much for making this video early
Great recipe! Great presentation! A must do this Thanksgiving!
Learning a plethora from you! 🤠👍🍗 Thank you!
100% making this for thanksgiving
I gotta try that!!! 👍🏾🙏🏾
The meat is cool and very tasty, the recipe for 5+ Filming is also just super❤🥰
love the ranchero rub!
I've been watching smoked turkey videos for 2 days.
Yours is definitely the best. It checks all my boxes.
Some suggest to remove the breast plate as well, but I think the plate helps to prevent the breast from getting overcooked.
But yes... anything trimmed off should be rendered-off and used to make gravy. I sometimes snip off the wing tips AFTER the bird is smoked, in order to impart some smokiness and use them in my gravy.
First one with the Turkey Video for the year
Okay, that looks too delicious!
Y’all should do a complete start to finish thanksgiving dinner! I’m in charge of my family’s thanksgiving dinner this year and i want to change things up!
love it
After watching you use the rack/sheet combo before it’s the only way I do turkeys.
Well done
Bird looks great.
Love your videos Chef Tom. What heat resistant gloves would you recommend for someone with smaller hands? The Atbbq site has several options but the few reviews mention they’re great for XL hands.
Thanks for all the fantastic videos and recipes!!!
This is how I spatchcocked this year. Thanks for the tips. I took the ribs around the breast out as well and the breastbone. Hopefully didn’t lose anything by doing that.
Great video as always! I am going to try this for Thanksgiving.
But I always wonder what kind of pellets you use for the different kinds of meat you cook?
Tried this last night. Great explanation of spatchcocking. The brine is awesome. Loved the advice about letting the skin glaze a bit in the fridge. The herb butter was a bust for us, though (too herbaceous for our tastes). Overall, solid methods and instruction!
Was thinking the same thing, I seen a video where the person infused the butter with the herbs by heating then removed them
Great recipe. Ever think of doing a meat version of huevos rancheros for us?
I smoke the backbone with the turkey or chicken when I then use the smoked backbone to make stock.
Would like to see you do some Cornish Hens. My fathers a huge fan of smoked Cornish Hens and I’d like to see a good way to do them, so I can fix them up one weekend when my folks are in town.
Here is a link - ua-cam.com/video/CVru9ptbK5o/v-deo.html. Thanks for watching.
do you prefer this version or the cajun? I am indecisive on which one I want to do for Thanksgiving this year.
What’s up happy people?!?!?!? @Bluegabe and I have been down in Mag Bay, Mexico and have some insane videos to edit!!! At least 6 fantastic {Catch Clean Cook} headed your way!!! @Kelly Young was here filming as well.
Looking for a turkey Now!!!
If I have a larger turkey (around 21 lbs) and dry brined, would I cook this at a low temp (pellet grill)? Thanks for all this great content!
Since you started with the turkey videos so early I'm expecting a new turkey video weekly from now until 2021.
Hey Chef Tom! Love all your stuff, very helpful.
I had a question.I am wanting to do a turkey for thanksgiving coming up. However, I am not sure that my smoker is wide enough or deep enough to fit a spatchcock turkey. I recently did a spatchcock chicken, but it was a smaller sized chicken.
My question is, if I were to spatchcock the turkey, then cut it in half down down the breast bone (cut in half length wise), would I lose any juicy-ness and tenderness when I smoke it? Or would you recommend another method so that I could try and fit the turkey in my smoker? Thanks for the help!
At what cooker temperature does the "hatch" need to be removed from the two-piece heat deflector?
Say chopped or finely chopped instead of minced. Got to do a lot more then that to mince it. Love your show, keep up the good work.
Y'all planning on doing a product roundup on the new pellet joe? Looks interesting, but I haven't seen anyone cook on it yet. I'm sure it would be a great demo cook for a turkey recipe!
Yes sir. Stay tuned.
DAMN!
Could you do a side by side of a spatchcocked bird vs a whole bird in the smoker? It'd be cool to see the difference.
I agree the timing is great for the upcoming Thanksgiving. Will be doing this on my smoker. I am thinking of applewood. Any suggestions? Thanks for the great instruction. Have a great day
Apple, cherry, or pecan are good choices for poultry.
@@brhop1982 Thanks.
You guys need to do an Eggs Benedict, but with your spin on it.
I'm a simple man. I see smoked turkey... I like.
Could buttermilk be used for the brine?
I have to ask if the Simon and Garfunkel song inspired your herb butter?
I know you are all about spatchcocking. But I’d like to see your take on running a bird on the Joetisserie.
What kind of wood do you recommend using for this recipe??
Great video, love the way you demonstrate how to remove the wishbone and bone under the thigh. Just curious, why not just cut the wing tips off before cooking?
I like to tuck them back because it compresses all of the wing parts causing to cook a little slower. When you cut off the tips the wings open up to cook quicker and have a better chance of burning. It's a small difference, in the end. Thanks!
-Tom
"excess skin"
Does not compute! The skin is my favorite part!
Ayo guys! I've seen a couple/few grill cleaning videos from you in the past (for certain models in particular), but was curious if you might put something together for the beginners or others who haven't quite graduated to the bigboy grill/smoker yet and are really just makin' things happen on the cheaper end grills ... you know, the ones with those steel grates, two or three burners, and no side burner... haha
Something like; general cleaning tips with/without commercial chemicals, seasonal maintenance, managing flareups, dealing with hot/cold spots, combining indoor and outdoor cooking due to grill-real estate and cook times, culinary tips (be it flavor profiles, reasons why to cook certain things vs others)...
can you do the same exact process for a chicken ?
If you injected with herb butter like previous videos would that be too much? Reason why you did not inject this time?
What flavor pellets did you use?
Quick question 🙋♂️ should you inject a dry brined turkey?
I want to try this with maybe a little dash of chardonnay during the melting process.
Chef Tom, what are your thoughts on chilling the breasts so they start off a slightly lower temp than the leg/wings? Probable not needed with spatchcock? Great video!
Quick question. Can I smoke a 20lbs turkey in a offset firebox??
Chef, Where did you purchased the brine bucket that you use in your video’s?
They sell them. www.atbbq.com/sauces-and-rubs/marinades-brines-and-injections/brining-and-injection-equipment/the-briner-buckets.html
Looks great! There’s also been a jump in production quality. Was this video shot on a Red?
Shows been shot on a RED from the 3rd episode. It’s the lighting that’s changed... and the glass.
allthingsbbq nice, looks great :)
I have never wanted to eat my monitor more! great job
👍
Another thing I do is dislocate the thighs from the pelvis before cutting the spine out .. helps me guide my shears to the right spot even if it is more by feel.
So if you let it dry out in the fridge you don't need to rinse the brine off to keep it from being too salty? Just want to be sure. This will be my first turkey smoke.
I'd like to get a brine bucket one of these days, but they're just sooo damn expensive for a piece of plastic.... I bought a complete stainless steel turkey fryer for $100 to my door, which is what I currently use to brine my birds. The down side to it is that it's huge and it doesn't have the locking bird keeper downer. I've never actually fried anything in it, but I sure have burned some home made tomato sauce with it and I've made some excellent soups as well. Other wise I just use a 50/50 mix of water and apple juice with lots of garlic and a little salt when I brine a turkey for 2 days in the thing. It always turns out great, but I am getting a little tired of doing the same ole thing.
Anyway, Cheers 🍻
The briner bucket is definitely worth it in my opinion you could probably store them inside your turkey fry pot; I bought the large for turkeys and multiple chickens, and then the small for stuff like wings and solo chickens so I wouldn't have to clear out my fridge to brine. I will say that we got a pretty large bird one year and we ended up having to brine it in a cooler since it wouldn't fit.
Also if you're bored of the same thing, Tom and crew had a turkey recipe using the Sweetwater Spice lemon thyme turkey bath a few years ago that I did, turned out pretty amazing.
@@mike7568:
Yeah that lemon thyme turkey sounds good, I'll look that up. Last year I made his Bacon Wrapped Turkey Roulade which I thought was awesome, but a pain to make! Even still, I used my same ole apple juice brine and that's where I really need a change. Don't get me wrong, I love it, but I feel like I'm just pushing the same old button every year and I'm tired of it.
De-boning the bird is definitely my favorite way to cook and eat a turkey, but it's painful sometimes to get it to that state. I could eat turkey at least twice a month, but prices seem to have gone way up lately.
Can you cook this in a black stone?
What kind of pellets did you use?
www.atbbq.com/fuels/wood-pellets/bbqrs-delight-pecan-cherry-pellets-20lbs.html
Preciate it thanks
이 레시피는 이제 제껍니다.🤣
gahhh! your killing me! flavorvision!!! where are you? lol...
I don't have the fridge room for that bucket ☹️
Boulevard Brewery 👀
very shaky camerawork on the trimming portion...made it a little bit hard to follow!
why'd your video doesn't monetized?
You ever inject a turkey after its cooked
Not even November loll
Fat but flavor, that is.
Yeah don't eat turkey internal organ or turkey feet it taste so ..............................
Are you homeless and live in an overpass?
Hey Chef Tom! Love all your stuff, very helpful.
I had a question.I am wanting to do a turkey for thanksgiving coming up. However, I am not sure that my smoker is wide enough or deep enough to fit a spatchcock turkey. I recently did a spatchcock chicken, but it was a smaller sized chicken.
My question is, if I were to spatchcock the turkey, then cut it in half down down the breast bone (cut in half length wise), would I lose any juicy-ness and tenderness when I smoke it? Or would you recommend another method so that I could try and fit the turkey in my smoker? Thanks for the help!