Its like spatch cocked cooking - even a true butterflied and boneless turkey cooks so much faster, juicy, easier to cut portions ... and then use the carcass and vegs in a meat soup gravy and stuffing. Leave nothing to waste.
Nicely done, to simplify things couldn’t you just inject it with the ratio you gave for brining ? Or would it be too salty??? Many people just will not have all the room in the ice box.
I would be worried about too salty with injecting brine. I've seen some people use a cooler and keep it cold with ice. The other option is to do a dry brine. I have some vids on our channel showing the dry brine technique. Takes less space.
FINALLY....... a turkey video, different than the rest, so easy to follow....and so much better results! Awesome video Jeff! Congratulations my friend on 100K!!!! Happy Thanksgiving!
I'm a bit too scared / nervous about trying this for the first time, but I'll definitely give it a go on part of a Turkey (really expensive here!). Great video and once again, thanks for sharing these amazing recipes with us 👍👍
This looks amazing Mr. Jeff. 😎
Just gobble all of this up - and save some of the shine for the drinking cup
Thank you John. A little shine is good!
Its like spatch cocked cooking - even a true butterflied and boneless turkey cooks so much faster, juicy, easier to cut portions ... and then use the carcass and vegs in a meat soup gravy and stuffing. Leave nothing to waste.
Yup!
That sho nuff looks good sir!!!! I brineine as well. Its so juicy and flavorfull ❤
Thanks so much, Angie. Wishing you and your family a very happy Thanksgiving!!
Love smoking turkey. Looking forward to seeing your take on it.
Looks amazing Jeff.
Much thanks and Happy Thanksgiving!
That is one drunk turkey !!!
😁
Should have used a pov angle while cutting, so we can see the technique
Check out our bullfrog chicken video where we spent a lot more time showing the cutting angles. Exactly the same technique.
Nicely done, to simplify things couldn’t you just inject it with the ratio you gave for brining ? Or would it be too salty??? Many people just will not have all the room in the ice box.
I would be worried about too salty with injecting brine. I've seen some people use a cooler and keep it cold with ice. The other option is to do a dry brine. I have some vids on our channel showing the dry brine technique. Takes less space.
@@Armadillopepper coo, thanks for the info.
Actually look like a big tarantula spider - taste like crab/lobster ...
Happy thanksgiving! What temp are you maintaining throughout the cook?
Happy Thanksgiving to you! 225 to 250.
Cheers! I’ll be running this tomorrow, stoked to see how she turns out!
FINALLY....... a turkey video, different than the rest, so easy to follow....and so much better results! Awesome video Jeff! Congratulations my friend on 100K!!!! Happy Thanksgiving!
Hey Rob, Thanks so much! Wishing you a Happy Thanksgiving also!!!
Winner winner, turkey dinner. Great job Jeff, Happy Thanksgiving
Thanks Steve. Happy Thanksgiving to you! I've got another turkey vid going live at 10:30AM ET.
@@Armadillopepper I’ll be there
I'm a bit too scared / nervous about trying this for the first time, but I'll definitely give it a go on part of a Turkey (really expensive here!). Great video and once again, thanks for sharing these amazing recipes with us 👍👍
Thanks! This turkey cost me $8. Got it on sale.
Camel Spider
😄
Ribbet, ribbet ... tastes like frog legs ....
I like me some frog legs now