How sweet is this recipe? (Ex. Candy sweet, honey ham sweet, or light BBQ sauce sweet?) I like savoury foods. The 1 cup of sugar has me raising eyebrows. I am considering halving the sugar.
Cooking a turkey on that BBQ pit, my hat off to you sir. Turkey looked good in my eyes. Very simple recipes, and I myself use the string for legs and wings. Great job.
Ha... yeah. This was my first grill that I had years ago. I think that may have been one of my last cooks on it. Did the job when i needed it to but sure did have a learning curve due to it's terrible design!. Tag me in a photo of your thanksgiving bird! Would love to see how it turns out!
I do ours a bit differently. Brine is done 1dry measured cup kosher salt and 1 of brown sugar and 1 gallon apple cider based with lots of sage, thyme and rosemary. Brine goes for 1hr per pound of turkey. I don't 'flip' the bird (haha). Before it goes on I put a gallon ziploc bag of ice layed over the breast for about 30min. This puts the breast a lot colder than the legs/thighs to start with and they both get done together. This is called the 'Mad Max method' look it up he has a great gravy too. Flipping the bird could lead to a partially cooked bird on the ground! Anyway I use natural lump charcoal and a couple pieces of apple wood for smoke. It pairs well with the apple cider based brine. Its all done on a Big Green Egg at 325F. I pull it at 160F and put it in a dry cooler for at least an hour to rest. That finishes the cook and it has been a favorite around here for a few years.
I did this for 2 turkeys - one in a scented garbage bag and one unscented. I got concerned about them resting in plastic and I looked up the dangers of food resting in plastic, especially the scented bag. My friends all said to take the food out of the bags right away, which I did. God knows if we're gonna get sick and die from this tomorrow....
+Postal Barbecue i i did brining and injection on my turkey and ....the truth is i should of done only brining cause i went crazy on the injection process :\ the cajun flavor was too overpowering
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I love your recipe. it is the best I have tried. I have been making my turkey this way since I saw this video, and everybody loves it. thanks!
Hey glad you loved this recipe! If you have a pic tag me on IG :) happy thanksgiving.
How sweet is this recipe? (Ex. Candy sweet, honey ham sweet, or light BBQ sauce sweet?)
I like savoury foods. The 1 cup of sugar has me raising eyebrows. I am considering halving the sugar.
Thanks, we are following this recipe again for Xmas 2022 as the whole family said how good it was in 2021. Delicious.
I like how you kept the dripping to make gravy!
I'm back again this year just to refresh. Followed this one last year and it was a big success!! Many thanks, again...
Just checking back in for year 3 of using this recipe for Thanksgiving bird. It's the best I do it on a gas grill the exact same way
Cooking a turkey on that BBQ pit, my hat off to you sir. Turkey looked good in my eyes. Very simple recipes, and I myself use the string for legs and wings. Great job.
Ha... yeah. This was my first grill that I had years ago. I think that may have been one of my last cooks on it. Did the job when i needed it to but sure did have a learning curve due to it's terrible design!. Tag me in a photo of your thanksgiving bird! Would love to see how it turns out!
best looking turkey on youtube!
pitbylllson hey thanks man, Tastes even better. Glad you stopped by. Any BBQ recipe ideas you might want to see?
You make it look easy! Great job, looks delicious.
Thanks man, Hope you have a great thanksgiving!
Bravo No expensive new fashion smoker in pellets
Yum. Can't wait until I get to cook another one of these!
Looks good
I do ours a bit differently. Brine is done 1dry measured cup kosher salt and 1 of brown sugar and 1 gallon apple cider based with lots of sage, thyme and rosemary. Brine goes for 1hr per pound of turkey. I don't 'flip' the bird (haha). Before it goes on I put a gallon ziploc bag of ice layed over the breast for about 30min. This puts the breast a lot colder than the legs/thighs to start with and they both get done together. This is called the 'Mad Max method' look it up he has a great gravy too. Flipping the bird could lead to a partially cooked bird on the ground! Anyway I use natural lump charcoal and a couple pieces of apple wood for smoke. It pairs well with the apple cider based brine. Its all done on a Big Green Egg at 325F. I pull it at 160F and put it in a dry cooler for at least an hour to rest. That finishes the cook and it has been a favorite around here for a few years.
Hey, can you tell me how big your turkey was? I have a massive one to cook for Christmas but no idea how long it needs to be cooked for. Thanks
I can’t remember but likely around 13lbs. Cool to internal temp vs time. Good luck 🙌
Jamie that is one awesome looking bird. Skin has awesome color and very juicy.
Thanks man, if feels like ages ago I made this video!
NEW BBQ TURKEY VIDEO! What are your thoughts?
Awesome 👏 thanks 🙏🏽 for this vid 👍🏾
So the stock with celery and onion is to keep it moist and infuse some flavour as it cooks?
Yes and to help with the gravy. :)
Great tips thanks for sharing! 👌🏽
I need ingredient amount
nice..... i like it, from kerala, india
Happy Thanksgiving 2018
Happy thanksgiving to you as well. did you see our latest turkey video?
I did this for 2 turkeys - one in a scented garbage bag and one unscented. I got concerned about them resting in plastic and I looked up the dangers of food resting in plastic, especially the scented bag. My friends all said to take the food out of the bags right away, which I did. God knows if we're gonna get sick and die from this tomorrow....
It tastes better than chicken anytime.
Why'd you salt it after brining it? Wasn't there salt in the brine?
Just for the skin (personal preference). Also it was a mixture of salt, pepper, onion and Garlic to add a bit more savoury to the skin as it cooks.
Hmm. Roast or Grilled, OK, but when do you BBQ it~?
The music took away from the video ,
Everytime i bbq outside i do it for fun. :/
nice !!
That is always the best way to do it! How did your bird turn out?
+Postal Barbecue i i did brining and injection on my turkey and ....the truth is i should of done only brining cause i went crazy on the injection process :\
the cajun flavor was too overpowering
+pablo almendarez you learn something new every time. What else would you like to see us make?
+pablo almendarez that is the great thing about learning.. we can avoid making that mistake next time right?
The rock music is painful
haha... yeah this is a pretty old video.. things have changed in the newer vids. cheers.
Should rest longer than 20m... at least half of the cook time.
Music is very annoying