I made 3 of these for my firehouse on thanksgiving and got rave reviews, ive tried roasting whole, deep frying and this is easily the best and easiest. Thanks for posting
I made this recipe this Thanksgiving. By far, it was the best turkey and gravy I’ve ever made. Thank you for enhancing our day of Thanks with your brilliant recipe.
Since the inception of this video, I have not cooked my turkeys in the other way as this is now the only way. Thank you for this and so many other recipes/methods chef Eric.
I used this recipe for a couple chickens for thanksgiving. I expected to really enjoy it. I didn’t expect it to be the BEST CHICKEN I’VE EVER HAD. My neighbor referred to it as the “chicken of the gods.” The other difference is that I dry-brined the chickens with the seasoning overnight. Thank you so much for this recipe!
Done my spatchcock Turkeys for the last 7 Christmasmessisiss in the Kjoe. Never ever again, will I do a dry indoor oven slow cooker Turkey. Thank you for the walkthrough Chef, the world needs to know this is the best way to do Turkey!! and here's a few more msisisisiisssss to add to Christmas.
Watching this for my annual refresher. I found i get better results prepping and seasoning the turkey the night before and letting it sit seasoned up on the fridge. I like tony cachere's Cajun butter injection as well for more flavor pop to the meat further away from the seasoning.
Chef. Just a shout out to you for guidance making this Butter Gravy Turkey. Bird was very moist and the veggies were a home run (first time using parsnips). Thanks. I gave you all the credit along with an honorable mention to Big Joe. Cheers
This is excellent. The only change I would make, my guests and kids weren't huge fans of the veg, even though they were great. Take the veg and blend it for a plate sauce. I did that it is awesome, I also threw about 1.5 cup of that into my turkey soup recipe, it is awesome there too.
Great video! Been spatchcocking my birds for over a year. Love it! I normally bone out the breast bone which allows for better seasoning penetration and slicing. Cheers!
Absolutely sensational my man! Flawless voice over too mate, brilliant explanations and perfect detail. I'm going to have to try this very soon. Also that Lanes Brisket + Turkey is magic
Absolutely, these are aromatic vegetables. Also provides another barrier to more gently cook the bird and the root roast in seasoned with the drioping throughout the cook making the most incredible vegetable side dish that pares perfectly with the bird
I made 3 of these for my firehouse on thanksgiving and got rave reviews, ive tried roasting whole, deep frying and this is easily the best and easiest. Thanks for posting
I made this recipe this Thanksgiving. By far, it was the best turkey and gravy I’ve ever made. Thank you for enhancing our day of Thanks with your brilliant recipe.
Chef Eric feels the recipe. He doesn’t follow the recipe. That pure gold gravy looks primo. Can’t wait to give this a shot!
Cheers Nicholas🤙🏽 Thats exactly right. I have to wait to see the video before I write the recipe ⭐⭐⭐⭐
Simplicity and savoir faire is the key to genius. Great thanks for the recipe, today‘s cook!
Since the inception of this video, I have not cooked my turkeys in the other way as this is now the only way. Thank you for this and so many other recipes/methods chef Eric.
I used this recipe for a couple chickens for thanksgiving. I expected to really enjoy it. I didn’t expect it to be the BEST CHICKEN I’VE EVER HAD. My neighbor referred to it as the “chicken of the gods.” The other difference is that I dry-brined the chickens with the seasoning overnight. Thank you so much for this recipe!
Done my spatchcock Turkeys for the last 7 Christmasmessisiss in the Kjoe. Never ever again, will I do a dry indoor oven slow cooker Turkey. Thank you for the walkthrough Chef, the world needs to know this is the best way to do Turkey!! and here's a few more msisisisiisssss to add to Christmas.
Nice ⭐⭐⭐⭐🔥
Beautiful looking Bird 👍
Brilliant technique
Watching this for my annual refresher. I found i get better results prepping and seasoning the turkey the night before and letting it sit seasoned up on the fridge. I like tony cachere's Cajun butter injection as well for more flavor pop to the meat further away from the seasoning.
Chef. Just a shout out to you for guidance making this Butter Gravy Turkey. Bird was very moist and the veggies were a home run (first time using parsnips).
Thanks. I gave you all the credit along with an honorable mention to Big Joe.
Cheers
This is excellent. The only change I would make, my guests and kids weren't huge fans of the veg, even though they were great. Take the veg and blend it for a plate sauce. I did that it is awesome, I also threw about 1.5 cup of that into my turkey soup recipe, it is awesome there too.
Absolutely great looking turkey Chef Eric
The best turkey I ever made. Thanks buddy!
Great video! Been spatchcocking my birds for over a year. Love it! I normally bone out the breast bone which allows for better seasoning penetration and slicing. Cheers!
Nice Dave! Happy grilling!
He makes it look so freaking easy! Impressed
Man, been planning on using the Joetisserie this year. But this looks solid...
Just wait until the Joetisserie turkey video come out in the next week or 2. So freaking good, you can't go wrong either way ⭐🤙🏽⭐
Top shelf Chef...Looks awesome!
Cheers Mike, this is a great option for sure 🤙🏽⭐🤙🏽
Looks amazing chef
Thanks heaps Simon. The is a fun method that yields great results
Absolutely sensational my man! Flawless voice over too mate, brilliant explanations and perfect detail. I'm going to have to try this very soon. Also that Lanes Brisket + Turkey is magic
Absolutely 💯. Give this method a go and keep us posted 🤙🏽
Looks absolutely amazing! 😍
Cheers nils. Nothing better than a roasted bird🔥🏆🔥
Thanks for this Chef, definitely going to try it.
Awesome, keep us posted Jason ⭐🤙🏽⭐
Looks delicious
Love that butter gravy ⚡
Just.... No Comments needed. Excellent job chef! Cheers bro!
🤣⭐⭐⭐⭐ It's so freaking good!!!
Can't be wrong :-))... BTW I cooked your Pork Loin Rack recipe y'day... Incredible tucker!!! Cheers... nice deck!!!
Got to do this on my big joe
Great vid again 👍👌🏻🍻
Prefect! Keep us posted🤙🏽⭐🤙🏽
Great video, thank you... Can you tell me what knife you are using? Christmas present thoughts......🤣
How big is this turkey? Would a 20 pounder fit on a classic Kamado Joe or is that too big? Looks awesome!
Going to be doing this Thursday. Would you recommend brining it as well or would that be overkill?? Thanks...can’t wait!
Said bringing initially....meant brining. Lol. Would brining it add to it?
I'm going to use this method and I plan to start brining today.
Curious, how the brining turned out? I’d like to make this recipe and was tossing around the idea of brining.
Recipe looks amazing.
What grill gloves do you use? Our kamado is arriving on the 23rd!
I like mechanics gloves for grilling. These are from grease monkey
Chef Eric, doing a 15 lb turkey, what would you estimate the time for this size turkey? Just need to time everything out.
Great Recipe! Did this for Thanksgiving and it was a hit! Does anyone know where I can get some gloves like the ones in this video?
Home Depot
I assume this is a ~20x13 pan being used, so would not fit on a classic size, but requires the big Joe to get a turkey of that size. Safe assumption?
Do you suggest doing this method without adding any wood for smoke?
What about wood for smoking, hickory, cherry, etc?
I’m totally ready for turkey I just hope there isn’t a shortage or something stupid
Might want to go ahead and get one... crazy times🤙🏽
Oh Man that was the best turkey I have ever made
I have a couple of questions for you. How many pounds was this turkey? Cook time varies based on weight, correct?
Isn’t the aluminum tray unsafe to use due to toxicity and aluminum leaching into the food at a certain heat?
What’s your go to wood if you were going to smoke this one?
Tried this in my Kamado Joe Classic II, but it didn't work. I had only a 10lb turkey, but putting it in with the aluminum tray brought temp down to
Did you brine this turkey?
👊Chef
Why not too much charcoal?
May be a stupid question but seriously what's the point of the vegetables. Does it give the Turkey any extra flavor?
Absolutely, these are aromatic vegetables. Also provides another barrier to more gently cook the bird and the root roast in seasoned with the drioping throughout the cook making the most incredible vegetable side dish that pares perfectly with the bird
The veg adds a lot of flavor and body to the gravy, they are part of a traditional stock base, and are delicious just by themselves!
The veggies are a delicious side dish that really add to the gravy.