I come back to this video every year - cooking the turkey on the Traeger saves a ton of oven space and this recipe is fool-proof and easy! I always get a juicy turkey with a light smoke flavor from the turkey pellets. The person in this video does an amazing job explaining everything I would like to see more videos featuring her!
@@ikaikahoohuli I don't rinse off I just pull it out of the brine and pat it with some paper towels. It seems like a lot of salt, but it is a big piece of meat!
Looks Great. The only thing I would do different, is to roll the herb butter in cellophane & refrigerate over night. Then cut into discs to slide under the skin.
I followed this recipe to a T and it was the best turkey I’ve ever had ever. So juicy and flavorful! Really appreciate your instructions and I love my Treager! Happy Thanksgiving Everyone!
Looks good, I'll have to try it. Also it's great to see someone on youtube who actually has excellent knife skills like Nicole here does. There's so many who sound as though they know what they are doing but don't look it when they pick a knife up and start using it.
This is one of the best videos I’ve ever watched. I’ve been smoking turkeys for the past 3 years. Similar to this but I’m gonna follow this to a tee next week!
I followed these directions and it was my first time ever cooking a turkey. It was seriously the best TURKEY IVE EVER HAD! I couldn’t believe how good it was. Also everyone was blown away by my carving skills I learned from watching you. Such a good video. You made turkey good again!
@@Jett1873 I’m so funny!!! I was looking everywhere for a list of ingredients and i rewatched the video and i was like wooow lol sometimes I wonder where my brain is... lol
This tutorial is amazing, and the turkey turned out so tender and juicy that even the leftovers were devoured. It was our first time brining, smoking, and cross-grain carving - the flavours and textures were unbeatable! Thanks so much for posting this, we learned a lot this (Canadian) Thanksgiving weekend!
Funny that this is almost exactly how my wife makes turkey (we get the brine from World Market) except we've never done it on a Traeger. Well, now we have a Traeger so I guess we have to try it with it! I know it will be good because I've already said how juicy the brine makes it and how it's the best ever so I'm pumped to try my Traeger!!!
Followed all directions and temperatures . Still raw in the joints. The 160 rule does not work for a 16 lb turkey. 300 degrees , 168 in breast with probe, removed let sit for 30 min. Raw in joints.
Came to the comments to say the same. That “roux” was wrong. It should be a liquid, and you need to cook it either slow or fast, but it should be a light brown for gravy.
I've been doing our family Thanksgiving for 7 years now and I still cannot get the home made gravy right... I try new things ever year and always end up making Knorr Brand turkey gravy
Why are people afraid to spatchcock a bird? Comes out even every time and nothings ever dried out. Half the prep work with double the flavor. Brine, cut out spine, break breast bone, lay flat, rub, and cook on your targer until golden brown with correct internal temp and rest. Crispy skin with falling apart breast meat. Enjoy.
I made it yesterday. Followed the recipe from brine to carve, it was fantastic. My husband and I had the same question, we decided to try just rotating the pan this first time, so every hour we opened the grill lid to check the wood chip level, juices on bottom of the pan (perfect), and rotate the roaster 90° each time. Since the bird was breast up, all the parts we love to eat were nice and crispy. If you/your family are back and wing lovers, you might want to turn the turkey while still on the grill, or crisp them up under a broiler 5-10 minutes before carving. Hope that helps. Happy gobble gobble!
I prepare it this year but baked in a plastic bag, and it was delicious. I believe it was my best, because the white meat was so soft! Thank you for your recipe. i am sharing it!
I really like the explanation given in the video. Logical steps and details. Even though I knew the terms used, it was good to see the definitions to help others learn. Thanks 🇨🇦
She is very nice and does know something about coming. However, it's not a "chunk of fat" that is attached, it's the tail. Also, they are not all "gizzards", they are giblets. The gizzard is just one of the innards included in the turkey, along with the heart and liver.
I followed this recipe to a T today for Thanksgiving dinner. I pulled the turkey off after 6 hours. Even had to turn the heat up full blast the last hour. And it was still undercooked in the breast. Really? And yes, the lid was closed. VERY disappointed in my Traeger right now! My $50 turkey roaster works so much better than my $800 Traeger. So instead of eating when we were supposed to, we ate 3.5 hours later.
very odd, I would check the thermostat to make sure its working properly. Maybe the turkey was to big for the smoker. Only other thing I would suggest is maybe sacrifice a chicken to the turkey gods to get back on their good side.
Good video!! I just smoke 6 turkeys on a Traeger XL for my company's Thanksgiving dinner. Injected them with some Tony Chasheres Cajun Butter mix, and rubbed them with a generic poultry rub. I used the smoke setting for 2 hours, bumped the temp up to 225 for 8 1/2 hours, and 325 for the last hour to tighten the skin up. Once I took them off, I melted 1 cup of butter and poured on top of them.... Best Smoked Turkey ever!!! Needless to say, I have requests to do more turkeys for others for their Thanksgiving dinner. That Traeger is a beast!! BTW, I didnt know there was a Turkey pellet mix, so I used a mostly hickory blend.
I would like to try smoking mine per your recommendations. Do you think the time will change having one turkey in there, I know you mentioned you cooked 6 turkeys. We have a smaller traeger grill.
@@ashleypruitt1154 Hi! The cooking time shouldn't vary by much, maybe an hour less than what mine took. The Traeger contains hear very well so you should be good with 11 hours total cook time. My boss has a smaller one and he cooked his around 13hrs over night at 180 and It was wonderful!! Hope this helps.
Mr heath how big were your Turkeys cuz I'm doing one for the first time and I have 23lb and was told 5 to 7 hour. 2 hours on smoke then up to 300 until it reached 160 then wrap in aluminum foil for at least half hour to and hour.
@MrHeath, Thanks very much. This is our first time hosting Thanksgiving dinner and my first time smoking a Turkey. I'm just little nervous and don't want to screw it up. I don't need 20 hungry disappointed people cuz I could end up stuff and put in the oven. LoL 🤦♂️😁 Thanks again and Have a Holidays and Merry Christmas
Got the whole thing prepped (exactly as pictured) & ready only to realize the turkey is too high for my Traeger Pro 36...had to take it off the rack for it to fit. Hopefully it’ll still turn out ok. Probably need the newest Traeger more depth-capacity to make this work!
Followed this recipe almost exactly and the turkey was the absolute best I've ever had. I ended up pumping the temp up to 350 about mid way through. The only thing that didn't work out too well for me was the gravy. I may have buttered too often and the drippings were full of butter which ruined the gravy. But the turkey was so moist that no one missed the gravy. We finished the entire 20 lbs bird in about 5 minutes in contrast to prior years where we normally have left over for several days. Excellent resource.
PLEASE Don’t use as much rosemary and thyme in your butter and gravy!!! While brining and smoking the turkey this way resulted in an amazingly moist turkey, the amount of herbs COMPLETELY overpowered the turkey flavor. Our thanksgiving turkey was totally ruined!! I can’t even use leftovers for sandwiches. So VERY sad. I will use this approach again, but without any more than a small amount of fresh thyme and NO rosemary.
I've only seen one video where someone used the smoke setting to smoke the turkey. They smoked it for 20 minutes before cooking like normal for a few hours.
Own a Pellet fed Traeger, 4x years now, and I recall it was a gift to myself after second home purchase and I almost dismissed it, leaving it in packaging. Cuz we already own a BBQ…what’s the big deal? I am so relieved that common sense prevailed and I assembled it…yous guyses changed the way we prepare chow & changed every Bday, grad, thanksgiving, Xmas (or whatever holiday yous guyses honour and celebrate) get together or party, moving forward, because the people have spoken (with full mouths) and declared our place is where we feast. BEST. CHOW. EVER. (Currently Salivating while typing…thnx Traeger!)
I made two turkeys this year with this. Instead of the pot I use brine bags, easier to clean and can be fitted in any size fridge so easy. Thanks for the recipe! I use a turkey cannon to prop the turkey up and cooks more even I feel. Plus you can fill the cannon with even more herbs and juice. I also use a smoke canister filled with pellets to increase the smoke. Like burgers and turkey etc. Due to where I live with low temps, this takes 7-9 hours to cook. Just depends on that temp gauge hitting 160f. I also keep the temps low to trigger more smoke haha. Then bring the heat up so I control it.
Followed these directions and the breast got to 200 and the bottom was almost completely uncooked. Covering this issue would help. Came to write this review and saw someone else had the same issue. Good thing we had a back up turkey and 2 hams.. 🤦♂️
4th year in a row coming back to this video, and the family is asking for me to make the Turkey again next year. Thanks for such a great recipe Nichole!
After watching this 3 times, I was prepared to prepare a fantastic Turkey. My family and friends were impressed with the process (me as the expert in the kitchen), and the end result. Best turkey we’ve ever had. Traeger is the ultimate outdoor cooking machine
Awesome video and recipe! It was my first time ever cooking a turkey. I stuck to Nicole's instructions and it came out great! Super tender and a nice smoke line. I'll be relying on this video next Thanksgiving too!🦃
Looks great, but overcomplicated. Simply applying Traeger's own Pork and Poultry (green label can) rub to a turkey coated with olive oil produced the best turkey I've ever had. I smoked it for 5 hours at 275. When I cut it open, there were juices pooled in the breast. Took it off when the breast temp reached 165.
My brother-in-law places slices of russet potatoes in the bottom of the pan, which get the smokey, herby flavor much like the turkey. Those are my second favorite thing to eat after the moist, juicy and smokey turkey.
Truly amazing. Second year I did this and my family absolutely loves it. I have never made better turkey or gravy in my life. Thank you so much. Please know that I have this video saved 👍🏼👍🏼👍🏼
So I used this recipe, and the meat was really tasty. The only issue I ran into was the mixture I for the gravy. I used my green mountain grill, which was the only difference, and all of the fluids in the pan cooked off completely. To the point I couldn’t clean the roasting pan lol. Did I miss something? Obviously the heat at the bottom was way too high. Any information will help. I’ve only had my grill for a couple months, so I’m a total noob.
Thank you so much dear, followed your recipe yesterday since the wife has to work today, will be sending her with some of the leftovers to share with the other nurses, hope they can get 10 minutes to eat, I got to say this is one of the best turkeys I ever cooked it came out perfect,
Why am I watching this. It’s 3 am. In May.
you should be super prepared now, you have no excuse
Hahaha
Same
Someone wants a leftover turkey sandwich! Lol
I come back to this video every year - cooking the turkey on the Traeger saves a ton of oven space and this recipe is fool-proof and easy! I always get a juicy turkey with a light smoke flavor from the turkey pellets. The person in this video does an amazing job explaining everything I would like to see more videos featuring her!
Do you rinse the turkey off or just pat it? I was told it's to salty if you don't rinse it? Please help
That is the truth! I do the same thing.
Wait 3-4 hours? How many pounds does that work for?
@@ikaikahoohuli I don't rinse off I just pull it out of the brine and pat it with some paper towels. It seems like a lot of salt, but it is a big piece of meat!
@@BBinHawaii thank you! You’re the real MVP here. I am making this tomorrow. Only thing I couldn’t find was Turkey stock so I’m using chicken.
Looks Great. The only thing I would do different, is to roll the herb butter in cellophane & refrigerate over night. Then cut into discs to slide under the skin.
Yeah because cold butter is so easy to spread
I followed this recipe to a T and it was the best turkey I’ve ever had ever. So juicy and flavorful! Really appreciate your instructions and I love my Treager! Happy Thanksgiving Everyone!
Looks good, I'll have to try it. Also it's great to see someone on youtube who actually has excellent knife skills like Nicole here does. There's so many who sound as though they know what they are doing but don't look it when they pick a knife up and start using it.
I love that Chef Knife. I just got a Shun myself, but maybe thinking I made a mistake after seeing that one haha.
She mentioned using the neck for the gravy but I never saw that she did.
This is one of the best videos I’ve ever watched.
I’ve been smoking turkeys for the past 3 years. Similar to this but I’m gonna follow this to a tee next week!
Me too
Every year I review this so no mistakes
Did this recipe yesterday for Thanksgiving and it was absolutely perfect. Best Turkey I’ve ever done. Traeger and their team are fantastic.
I wish I could post a picture of my turkey. I swear it belongs in a magazine! I want to frame it for all to see
I followed these directions and it was my first time ever cooking a turkey. It was seriously the best TURKEY IVE EVER HAD! I couldn’t believe how good it was. Also everyone was blown away by my carving skills I learned from watching you. Such a good video. You made turkey good again!
Where are the directions?
@@Xavier-2013 you just listen to her and follow what she’s saying. That’s what I did.
@@Jett1873 I’m so funny!!! I was looking everywhere for a list of ingredients and i rewatched the video and i was like wooow lol sometimes I wonder where my brain is... lol
@@Xavier-2013 haha no worries I’m the same! Good luck with your turkey!
Great job! First year on the Traeger. Now I feel like I know exactly what to do. Thank you so much.
I have made this recipe two years in a row and it is MONEY!!! Highly recommend it!
Thanks using this 2 years in a row it taught me how to do it on my own. Appreciate the content 🤙🏻
This tutorial is amazing, and the turkey turned out so tender and juicy that even the leftovers were devoured. It was our first time brining, smoking, and cross-grain carving - the flavours and textures were unbeatable! Thanks so much for posting this, we learned a lot this (Canadian) Thanksgiving weekend!
Getting ready to put ours in our Traeger in a few minutes. Nichole did a great job. I LOVE MY TRAEGER!!
Funny that this is almost exactly how my wife makes turkey (we get the brine from World Market) except we've never done it on a Traeger. Well, now we have a Traeger so I guess we have to try it with it! I know it will be good because I've already said how juicy the brine makes it and how it's the best ever so I'm pumped to try my Traeger!!!
How'd it turn out, if you tried it?
Followed all directions and temperatures . Still raw in the joints. The 160 rule does not work for a 16 lb turkey. 300 degrees , 168 in breast with probe, removed let sit for 30 min. Raw in joints.
Thank you for this video! I made this yesterday and had everyone say it was the best turkey they’ve ever had.
Looks like its not fully cooked
Add the stock to the roux, not the roux to the stock. No flour lumps that way. Bird looks good though.
Came to the comments to say the same. That “roux” was wrong. It should be a liquid, and you need to cook it either slow or fast, but it should be a light brown for gravy.
My 2cents is I would have made my roux from the fat separated from the drippings.
I've been doing our family Thanksgiving for 7 years now and I still cannot get the home made gravy right... I try new things ever year and always end up making Knorr Brand turkey gravy
I come back to this recipe every year!
Why are people afraid to spatchcock a bird? Comes out even every time and nothings ever dried out. Half the prep work with double the flavor. Brine, cut out spine, break breast bone, lay flat, rub, and cook on your targer until golden brown with correct internal temp and rest. Crispy skin with falling apart breast meat. Enjoy.
Might have to try that this year!
What’s the brand of that knife you’re using?
Nichole is a master. I've already bookmarked this video for use next November. Thanks much.
Looked undercooked but I could be wrong
Awesome, I would use the turkey fat to make the roux?
360 should have been the proper temperature, I tried this tutorial and mine was raw, my wife is pissed off at me, 300 is definitely not hot enough.
When she says rotate the bird on the grill, does she mean just to turn the pan or to turn the turkey inside the pan?
I made it yesterday. Followed the recipe from brine to carve, it was fantastic. My husband and I had the same question, we decided to try just rotating the pan this first time, so every hour we opened the grill lid to check the wood chip level, juices on bottom of the pan (perfect), and rotate the roaster 90° each time. Since the bird was breast up, all the parts we love to eat were nice and crispy.
If you/your family are back and wing lovers, you might want to turn the turkey while still on the grill, or crisp them up under a broiler 5-10 minutes before carving. Hope that helps. Happy gobble gobble!
Lovely medium rare
16 people.
Or one person 16 times
I prepare it this year but baked in a plastic bag, and it was delicious. I believe it was my best, because the white meat was so soft! Thank you for your recipe. i am sharing it!
What is that tattoo on her wrist? Anyone know? Looks like some kind of number. Was she a POW at some point in her life?
This makes a really moist birb but the lack of seasoning used in this video kills me 😂 11:11
I really like the explanation given in the video. Logical steps and details.
Even though I knew the terms used, it was good to see the definitions to help others learn.
Thanks 🇨🇦
She is very nice and does know something about coming. However, it's not a "chunk of fat" that is attached, it's the tail. Also, they are not all "gizzards", they are giblets. The gizzard is just one of the innards included in the turkey, along with the heart and liver.
I followed this recipe to a T today for Thanksgiving dinner. I pulled the turkey off after 6 hours. Even had to turn the heat up full blast the last hour. And it was still undercooked in the breast. Really? And yes, the lid was closed. VERY disappointed in my Traeger right now! My $50 turkey roaster works so much better than my $800 Traeger. So instead of eating when we were supposed to, we ate 3.5 hours later.
very odd, I would check the thermostat to make sure its working properly. Maybe the turkey was to big for the smoker. Only other thing I would suggest is maybe sacrifice a chicken to the turkey gods to get back on their good side.
Wow Nichole, thanks for the "lesson" you definitely know your stuff!
Good video!! I just smoke 6 turkeys on a Traeger XL for my company's Thanksgiving dinner. Injected them with some Tony Chasheres Cajun Butter mix, and rubbed them with a generic poultry rub. I used the smoke setting for 2 hours, bumped the temp up to 225 for 8 1/2 hours, and 325 for the last hour to tighten the skin up. Once I took them off, I melted 1 cup of butter and poured on top of them.... Best Smoked Turkey ever!!! Needless to say, I have requests to do more turkeys for others for their Thanksgiving dinner. That Traeger is a beast!! BTW, I didnt know there was a Turkey pellet mix, so I used a mostly hickory blend.
I would like to try smoking mine per your recommendations. Do you think the time will change having one turkey in there, I know you mentioned you cooked 6 turkeys. We have a smaller traeger grill.
@@ashleypruitt1154 Hi! The cooking time shouldn't vary by much, maybe an hour less than what mine took. The Traeger contains hear very well so you should be good with 11 hours total cook time. My boss has a smaller one and he cooked his around 13hrs over night at 180 and It was wonderful!! Hope this helps.
Mr heath how big were your Turkeys cuz I'm doing one for the first time and I have 23lb and was told 5 to 7 hour. 2 hours on smoke then up to 300 until it reached 160 then wrap in aluminum foil for at least half hour to and hour.
@@chrismansbarger4324 All of mine were 14 pounds. My cook was 12hr because I went low temp, but for a 23lb turkey, that is actually correct.
@MrHeath, Thanks very much. This is our first time hosting Thanksgiving dinner and my first time smoking a Turkey. I'm just little nervous and don't want to screw it up. I don't need 20 hungry disappointed people cuz I could end up stuff and put in the oven. LoL 🤦♂️😁 Thanks again and Have a Holidays and Merry Christmas
This young lady is talented well beyond her years, this is very enjoyable.
Got the whole thing prepped (exactly as pictured) & ready only to realize the turkey is too high for my Traeger Pro 36...had to take it off the rack for it to fit. Hopefully it’ll still turn out ok. Probably need the newest Traeger more depth-capacity to make this work!
Followed this recipe almost exactly and the turkey was the absolute best I've ever had. I ended up pumping the temp up to 350 about mid way through. The only thing that didn't work out too well for me was the gravy. I may have buttered too often and the drippings were full of butter which ruined the gravy. But the turkey was so moist that no one missed the gravy. We finished the entire 20 lbs bird in about 5 minutes in contrast to prior years where we normally have left over for several days. Excellent resource.
I used signature blend pellets and it was amazing
Can you add stuffing to the turkey? And if so does the cook time or temperature change at all?
PLEASE Don’t use as much rosemary and thyme in your butter and gravy!!! While brining and smoking the turkey this way resulted in an amazingly moist turkey, the amount of herbs COMPLETELY overpowered the turkey flavor. Our thanksgiving turkey was totally ruined!! I can’t even use leftovers for sandwiches. So VERY sad. I will use this approach again, but without any more than a small amount of fresh thyme and NO rosemary.
Where'd you get that rack and pan that fit so perfectly together? That's not a standard rib rack...
It's a standard roasting pan.
I've only seen one video where someone used the smoke setting to smoke the turkey. They smoked it for 20 minutes before cooking like normal for a few hours.
I will never make my turkey any other way but this way. It gets a 5 star rating every year!
Where can we find the knife she uses for cutting the garlic?!? Wants!
she's so lively
Counter balance to the Ace Hardware smoker guy....
Nicely done video! Everything was great. To the point with good sound and editing. Thumbs up. I will grill and serve with confidence tomorrow!!!!
This woman is really great- clear and complete
anyone find her twitter yet?
Own a Pellet fed Traeger, 4x years now, and I recall it was a gift to myself after second home purchase and I almost dismissed it, leaving it in packaging. Cuz we already own a BBQ…what’s the big deal? I am so relieved that common sense prevailed and I assembled it…yous guyses changed the way we prepare chow & changed every Bday, grad, thanksgiving, Xmas (or whatever holiday yous guyses honour and celebrate) get together or party, moving forward, because the people have spoken (with full mouths) and declared our place is where we feast. BEST. CHOW. EVER. (Currently Salivating while typing…thnx Traeger!)
I made two turkeys this year with this. Instead of the pot I use brine bags, easier to clean and can be fitted in any size fridge so easy. Thanks for the recipe!
I use a turkey cannon to prop the turkey up and cooks more even I feel. Plus you can fill the cannon with even more herbs and juice.
I also use a smoke canister filled with pellets to increase the smoke. Like burgers and turkey etc.
Due to where I live with low temps, this takes 7-9 hours to cook. Just depends on that temp gauge hitting 160f. I also keep the temps low to trigger more smoke haha. Then bring the heat up so I control it.
Followed these directions and the breast got to 200 and the bottom was almost completely uncooked. Covering this issue would help. Came to write this review and saw someone else had the same issue. Good thing we had a back up turkey and 2 hams.. 🤦♂️
4th year in a row coming back to this video, and the family is asking for me to make the Turkey again next year. Thanks for such a great recipe Nichole!
After watching this 3 times, I was prepared to prepare a fantastic Turkey. My family and friends were impressed with the process (me as the expert in the kitchen), and the end result. Best turkey we’ve ever had. Traeger is the ultimate outdoor cooking machine
Great video! Thank you for your excellent presentation. Can't wait to try.
I'm sorry but you're completely wrong, if you're using "onion" to cook with, you gotta say it like a Cajun, "oh yone"
So, I shouldn't wash the brine off? It doesn't taste to salty? I am trying this recipe this year
Has anyone used a foil pan with a rack for this recipe? Any issues? Thanks for this tutorial!
Awesome video and recipe! It was my first time ever cooking a turkey. I stuck to Nicole's instructions and it came out great! Super tender and a nice smoke line. I'll be relying on this video next Thanksgiving too!🦃
First year making this recipe. Absolutely loved it. Made a 20 pound turkey.
Where do you probe for 160°?
Looks great, but overcomplicated. Simply applying Traeger's own Pork and Poultry (green label can) rub to a turkey coated with olive oil produced the best turkey I've ever had. I smoked it for 5 hours at 275. When I cut it open, there were juices pooled in the breast. Took it off when the breast temp reached 165.
Excellent knife skills!
i was kinda scared thinkin she may cut herself, but she is good
Holy moly. Young lady can you go on the bon appetit with Brad Leone? I think you guys sponsor him or something
Made this today and it was a hit! I will definitely be doing this again. Thanks for the great video.
Use a very fine grater for the garlic, way easier and it melts when it cooks mmmm.!!!
Awesome!!I just bought a traeger and can't wait to use it
🔥 Awesome, welcome to the Traegerhood.
What about Worcestershire sauce?
My brother-in-law places slices of russet potatoes in the bottom of the pan, which get the smokey, herby flavor much like the turkey. Those are my second favorite thing to eat after the moist, juicy and smokey turkey.
This woman is a very effective communicator. Very easy to listen to and understand. Thanks for the new tips and tricks. I love my treiger grills
Lots of great info here. Thanks for the lesson.
Badass video.. I followed this videos instructions for my first Turkey on my traeger 🤘🏾
Good stuff except this girl doesn’t know about roux.
Truly amazing. Second year I did this and my family absolutely loves it. I have never made better turkey or gravy in my life. Thank you so much. Please know that I have this video saved 👍🏼👍🏼👍🏼
great tutorial i will be doing this, this coming thanksgiving on my new Traeger grill.. Cant wait
Tomorrow later, and you’re still wearing the same shirt..
yeah it's almost like they're filming something instead of cooking for their family...
@@clkuski I know right. How time has changed
I wish I had the same cookware and counter space...
my turkey was so good after I watched and followed your recipe.thank you
This recipe is bomb
Do you baste it at all during the cooking process?
Where can I get those hickory oak Maple and rosemary pellets
That was quite the bit of work there u did fine job look really tastey
So I used this recipe, and the meat was really tasty. The only issue I ran into was the mixture I for the gravy. I used my green mountain grill, which was the only difference, and all of the fluids in the pan cooked off completely. To the point I couldn’t clean the roasting pan lol. Did I miss something? Obviously the heat at the bottom was way too high.
Any information will help. I’ve only had my grill for a couple months, so I’m a total noob.
I thought after brining it is recommended to let the bird dry in the refrigerator
One of the best videos I've seen on here. She is incredible
Thank you so much dear, followed your recipe yesterday since the wife has to work today, will be sending her with some of the leftovers to share with the other nurses, hope they can get 10 minutes to eat, I got to say this is one of the best turkeys I ever cooked it came out perfect,
&
what temp?
I made this for the first time and
My family loved it thank you happy thanksgiving
Would you still brine if it is already injected?
Definitely. Just be careful with the salt in your brine.
Great recipe. Our turkey turned out great
Better camera angles needed when she is making the gravy - around 13:00 onwards.
Badass chef. No bullshit.
Great video she knows what she’s doing
Just made this. Legit 100% good.
Best recipes for turkey gracias!!
Where did she incorporate the turkey neck?