🚨It's not just our BIGGEST SALE EVER...we also dropped TWO BRAND NEW KNIVES! ▪'The Statement' - an absolute beast at 10.5'': bit.ly/3GGKxku ▪The USEFUL AF Steak Knives (4 Pack): bit.ly/3H3faAX ☞ For all the details go to shopstcg.com 🔪🔪🔪🔪
As a guy that was raised on a turkey farm. I can honestly say that you hit every important point on the beak. Very well done. Thanks for pointing out the proper way to measure the oil for an oil fryer. Cuz I'm a firefighter too and I've seen what happens when you F that step up. It's not pretty and people do get injured or killed every year because of it.
Just as an extra piece of trivia to add to your point…: Every molecule of water that turns to steam expands about 1600 times. All of those water molecules on a moist turkey hitting boiling oil and expanding all at once makes for one hell of a plume of steam and boiling oil… Take your time and do it right people.
The oil less fryer is legit. After deep frying turkeys for years for our family , this is by far easier. One doesn’t have the oil to filter and dispose of. Cleaning cooker is simpler. Also try a beef or pork roast in it is amazing, too.
Unequivocally, the best turkey I have ever made. Spatchcock, dry brine, butter, thyme, rosemary, sage rub, oven roasted. So easy and delicious. THANK YOU for this outstanding recipe. It’s the only way I’ll ever make turkey again. 🙏🏽🙏🏽🙏🏽
as a firefighter in TEXAS ..... thank you, thank you, thank you for doing the little demo on the turkey fryer oil level ... every year around this time my heart gets broken as i fight house fires caused by that very thing and i see peoples thanksgiving and Christmas go up in smoke knowing they are going to be left with close to nothing to celebrate and sometimes loved ones get hurt or killed in the process .... so thank you AGAIN !!!
Spatchcocking and dry brining! Genius! Best turkey I have ever made. The moistest and most delicious turkey ever! Thank you for sharing this easy technique.
I started cooking my turkeys spatchcock about 2 years ago, It’s really the best way to cook your turkey. I will never ever go back to cooking a turkey the traditional way, i’m saving about 3 hours by cooking it spatchcock. The skin comes out perfectly crispy every time.
My 16 year old son is cooking our turkey this year. I have full faith that he will do amazing. My mom makes giblet gravy every year and it’s soooooo good.
I intend to combine the #1 method with your favorite method. My Turkey (about 20 lb.) will be butchered on Tuesday morning and I'll get him about 1:00 p.m.. I'm not going to spatchcock my bird but will do a wet brine on Tuesday and be removed on Wednesday afternoon and place in the fridge until I get hime from work about 2:00 a.m. and put it on my Pit Boss Pro Series 1150 on high smoke at 180° for about 7 hours. Then into a 350° oven until about 160 or so. I can't wait. Great job.
Did the Oven version of this, but at 325 on the pellet grill. Took just over 2 hours and BY FAR the best turkey ever had. Like a turkey sized rotisserie chicken. Will be repeating this all year
Having spatchcocked turkeys and chickens before -- no matter if you're using an oven or a smoker -- I highly recommend investing in a metal pizza spatula (but especially for the grill/smoker transfers). A little investment and much less worry and/or heartburn in getting your creation safely to the carving board. Worth every single cent!
One of your best videos ever.! Besides being perfectly topical you covered a lot of territory in a short amount of time, the best was your solution to the proper amount of oil to put tin a fryer. Fun and informative!
That infrared oil less deep fryer is slick. Probably is significantly better than a traditional deep fryer because the oil doesn't wash off all the seasonings. Didn't even know a device like that existed..
Hey brother, I've been frying Turkey for 20+ years. One suggestion... We put various herbs inside the cavity while frying (Onion, Garlic, Sage, Thyme, etc.). When you insert the bird into the fryer basket (Oil or oilless), put it in with the legs and cavity facing up, that way your herbs don't fall out.
I always use my Weber...easy, and perfect every time! Add Fresh Bay leaves to the coals for an outdoor flavor while roasting, baste with white wine and butter. High heat to start for the browning and then baste as needed. Would send a picture, but...
Sam you should try a smoke fried turkey. I did a wet brirne with fresh thyme, sage,rosemary,bay leaf, 1 white onion,1 lemon,1 orange, 4 cups apple cider, coasher salt, sugar. I smoked the turkey in my pit barrel cooker with pecan chunks to 140, then fried in peanut oil to 160. I also did the water displacement test before flying. It had awesome smoke flavor with crispy skin. I'm sure you could use the oil less fryer as well.
Nice ways to cook a turkey. I usually have done the "round turkey" method in the oven. Putting seasonings all over it and under the skin. baste it at times while roasting it. Haven't ever brined one though and it still comes out really good. Let it rest before carbing with electric knife. Make the gravy after cooking and shreading the giblets etc. Also put Onions, Carrots, celery, seasonings in both cavaties. tie the wings and legs been cooking them like this for 59 years
Hey Sam! Can you make a video of you making a Seafood Boil Bag?! Your choice of Crab. (Preferably King Crab) Im curious to how you would make it 🤔 Love to here back from you! 🌽🍤🦀🦞🔥❣️
Loved the 2 hour oven time with the spatchcock process. Used a knife, that sucked so we will be purchasing some higher end cooking shears before the next gobble event.
I love these types of tutorial videos! So helpful and inspiring. Gets me thinking about how I’m gonna cook my turkey for thanksgiving and what kind of sides I want this year.
I spatchcocked my turkey last year and used your dry brine.(the whole process you pasted last year) It was amazing. (And I don't care for turkey, generally) I'll never go back to any other way of cooking a turkey. Thank you!!
It just so happens that I just bought that turkey fryer, it's been delivered tomorrow. But there is one other thing. I just realized why I think I like watching your UA-cam channel so much. I watch a lot of these cooking channels here took find good ideas, most of them it seems are always pushing there own seasonings. I know you have your cook ware, to me that's different, but you don't have any special Sam The Cooking Guy sauces or mixes. What you use is just what I am going to find in my local store. So thank you for being there, and for coming up with fun and interesting meals.
Sam, we just made your oven roasted turkey, based on this video for our Chrismakkah dinner. It was the best turkey we have ever made. Thanks so much. You are the best!
Best way to cook turkey is sous vide at 149 for 24 hours. Then finish in a smoker at a high temp to crisp the skin. A brine is a must but sous vide will guarantee a juicy turkey, u must piece it out is the only downside.
I’ve been back to work (yay for my bills) but best part of broken legs was never missing your episodes! My kids don’t enjoy turkey, they waited like 30 years to tell me. If I do a couple big roaster chickens with the fixings I’m happy and so are they. Miss the smell of turkey in my house. They always tell me I can do it for Christmas but they know I’ll be too tired for that crap. Little bitches!
The breast needs to be pulled by 150-155F, safe and juicy. The legs need 190F to convert tendons into collagen, then juicy. My experience. Why cooking a turkey whole is beyond me, kinda like cooking a whole cow. Yes, spatchcocking helps this, but still an internal temp compromise. Dry brining rocks. Just give it a try. Deconstruct just like a chicken, legs first, breasts from the front, then wings leaving an entire carcass for stock (gravy). And much faster. Never going back to whole birds.
as a person who has fried many birds in oil, sam is right about the displacement, but most important is.... you can never get all of the water out of or off of the bird. therefor you must lower it into the oil about 1 inch at a time and let the oil calm down, then another inch. it takes me anywhere from 5 to 6 minutes to safely get it into the oil. never drop the whole bird into boiling oil. i use vegetable oil and never let it get above 375 degrees, but i start at about 370. the bird will cool the oil down quickly, then hit the gas and get it back to 350 and level out. never leave it. 3.5 minutes per pound is perfect. good luck and happy holidays.
I normally don't cook Turkey, always dry. I tried this in the oven method, and I didn't even do the dry brine for two days. Best Turkey I have even tried. Thank you, this is a game changer.
While you didn’t indicate the specific amounts for the smoked rub, I mixed 1 tablespoon of each and it seems to be working out nicely. Can’t wait to taste this!
Never spatchcocked a turkey but it looks great. We have, however, used an oil less fryer for three years and that’s been a huge hit with my family. Absolutely yummy! Thanks for the tips and happy Thanksgiving, y’all.
Spatchcock is the absolute best way to cook turkey or chicken imo. Only annoying part is when you gotta get it off the grill/smoker and want to keep it in one piece for presentation purposes. It even works with those little Cornish hens. They are great for one or two people and not wanting to mess around with finding a use for leftovers.
Okay, I spatchcocked my Turkey and made an amazing broth and the most delicious Turkey I have ever cooked in my life. Dry Brining and herb butter are now my go-to my roasted chicken game just leveled up. It was amazing and I love that it was done in an hour and 15 (Small bird). Thanks for the time calculations it really helped. I made turkey taquitos with the leftovers. You are a genius.
I got the oil-less deep fryer in February and I’ve made some amazing chickens in it, I can’t wait to do my first turkey in it next week!!! Perfect timing on the video!!! Stu thanks for getting us all free knives 😂😂😂
I've been smoking mine the last few years and everyone's been a huge fan. I'd recommend going at a slightly higher temp for crispier skin. I shoot for 325. Sam's looked really good regardless.
Really enjoying the videos, this is great. My Deep fryer has a mark to show how much oil for how heavy of a turkey, but the water displacement is a great way. I also shut the propane off so there is no flame for it to ignite and relight when I am done putting in the turkey. I would also say slowly put in your turkey so it doesn't boil over, even though you dried it, it still has moister and like you said oil and moisture do not mix well.
Brine your bird in Tender Quick from Mortan Salt and water overnight, ratios are on the bag and then dry brine 16-24 hours. Doesn't matter what method you cook it. It will be so juicy with just the right salt content as long as you don't overcook it. I've done it with turkey, chicken and Cornish hens, I think the best was in the smoker. Either way best yard bird I've ever had...
Sam, please stop apologizing to people about having to see you butcher meat...and even the brine solution in the pan(?). It's part of cooking. Build a bridge and get over it already. Other than that, excellent video. One of your best in terms of instructions of how to handle what is considered a difficult protein to cook. We smoke loads of turkeys every Thanksgiving and Christmas and dry brine/spatchcocking is the way to go. I also have the Char-broil oilless fryer and it does very well but it can't touch a smoked turkey. Best wishes to you and yours for the holidays.
So glad you do it this way, I butcher the whole bird before I roast it. First time I did it this way the family thought it was super weird, they then ate the turkey faster than I’ve ever seen. 😂😂😂
I just saw a video last night of someone who did that. Seems to make it easier to get meat cooked to proper temp and more intact crispy skin ( mine!!! All mine!!!)
Had to come back and give props. Spatchcock baked turkey is the ONLY way we will do turkey from now on. Only changes we made was to add fresh minced garlic to the butter and herbs and then we squeezed a few sour oranges all over it and let it marinate like that overnight…. Best turkey ever. Thank you Sam!
Ok Sam… I switched up my Turkey this year and followed your oven roasted spatchcocked suggestion. Let me tell you everyone LOVED it. So moist and flavorful. Next year, gonna try the smoker! Thanks for all that you do to bring us mortals to culinary excellence!!
Hey Sam thanks for the video! Maybe now I can convince my mum spatchcocking a turkey is a good idea! Last year we rotisserie smoked a turkey whole and while that was amazing, it still didn't have good penitration of flavor in the meat.
To Sam and the whole crew. My girlfriend and I love your channel, we watch to learn and enjoy the fun that goes into these things as we have started to cook more since lockdown. This was the first recipe we tried with people coming round, the one cooked turkey crown was outstanding and days later it was still nowhere near dry, absolutely delicious and all the family said so. My girlfriends parents even bought me your book for xmas as I'd talked about you so much, wishing you all a wonderful 2023 and hope to get to San Diego one day (we are British!) Keep doing your amazing things, lots of love.
🚨It's not just our BIGGEST SALE EVER...we also dropped TWO BRAND NEW KNIVES!
▪'The Statement' - an absolute beast at 10.5'': bit.ly/3GGKxku
▪The USEFUL AF Steak Knives (4 Pack): bit.ly/3H3faAX
☞ For all the details go to shopstcg.com 🔪🔪🔪🔪
As a guy that was raised on a turkey farm. I can honestly say that you hit every important point on the beak. Very well done. Thanks for pointing out the proper way to measure the oil for an oil fryer. Cuz I'm a firefighter too and I've seen what happens when you F that step up. It's not pretty and people do get injured or killed every year because of it.
Just as an extra piece of trivia to add to your point…: Every molecule of water that turns to steam expands about 1600 times. All of those water molecules on a moist turkey hitting boiling oil and expanding all at once makes for one hell of a plume of steam and boiling oil… Take your time and do it right people.
I don't even want to attempt it. But if I did I know how to do it safely now.
Awesome video! The lack of f bombs actually enhanced the presentations. Great job!
Excellent PSA on Deep Fried Turkey.
But still, someone is out there yellin' "Hold My Beer!".
I keep rewatching this. Once defrosted it can be in the fridge for 4 days. Thanks. Got it. 🙂
I’ve watched many turkey videos over the years as I prepare one or two for our gathering. This is by far the best! Simple yet complete.
The oil less fryer is legit. After deep frying turkeys for years for our family , this is by far easier. One doesn’t have the oil to filter and dispose of. Cleaning cooker is simpler. Also try a beef or pork roast in it is amazing, too.
Unequivocally, the best turkey I have ever made. Spatchcock, dry brine, butter, thyme, rosemary, sage rub, oven roasted. So easy and delicious. THANK YOU for this outstanding recipe. It’s the only way I’ll ever make turkey again. 🙏🏽🙏🏽🙏🏽
The one on the grill for the win.
as a firefighter in TEXAS ..... thank you, thank you, thank you for doing the little demo on the turkey fryer oil level ... every year around this time my heart gets broken as i fight house fires caused by that very thing and i see peoples thanksgiving and Christmas go up in smoke knowing they are going to be left with close to nothing to celebrate and sometimes loved ones get hurt or killed in the process .... so thank you AGAIN !!!
So what the hell is the oil level?? Might as well mention it if it's so important... Thanks for the service 😊
@@spf-92.5 he told you how to find out how much oil to put in ... watch it again and if you still dont know get back with me and i'll tell you how
I cook my turkeys on a weber kettle grill, usually about a 22-pounder, using the indirect method. The smoky Gravy is to DIE for!
Sam could NOT talk without his hands. I’m with you, nothing better than a turkey cooked in the oven. Yum-mo! I can’t wait!
Trying the addition of Vermouth today...might have to make pre-dinner Martinis as well. Thanks!
I am going to spatchcock this turkey...just cause of his illustration!
Spatchcocking and dry brining! Genius! Best turkey I have ever made. The moistest and most delicious turkey ever! Thank you for sharing this easy technique.
I started cooking my turkeys spatchcock about 2 years ago, It’s really the best way to cook your turkey. I will never ever go back to cooking a turkey the traditional way, i’m saving about 3 hours by cooking it spatchcock. The skin comes out perfectly crispy every time.
Giblets and neck rock in the dressing... Gives a lot of flavor, especially the neck...💯👍
My 16 year old son is cooking our turkey this year. I have full faith that he will do amazing.
My mom makes giblet gravy every year and it’s soooooo good.
Made our thanksgiving great
Dry brining is new to me Thanks.
I intend to combine the #1 method with your favorite method. My Turkey (about 20 lb.) will be butchered on Tuesday morning and I'll get him about 1:00 p.m.. I'm not going to spatchcock my bird but will do a wet brine on Tuesday and be removed on Wednesday afternoon and place in the fridge until I get hime from work about 2:00 a.m. and put it on my Pit Boss Pro Series 1150 on high smoke at 180° for about 7 hours. Then into a 350° oven until about 160 or so. I can't wait. Great job.
Absolutely the best turkey video ever made. I would be happy with any of them for my dinner. Thank you so so much Sam and crew.
How did you cook it?
Check out Bill Nye with the liquid displacement demo. Sweet!
Did the Oven version of this, but at 325 on the pellet grill. Took just over 2 hours and BY FAR the best turkey ever had. Like a turkey sized rotisserie chicken. Will be repeating this all year
Did 425 as he indicated, lowered to 350 after 10 min, way too hot. Turned out great with the seasonings, thanks!!
Having spatchcocked turkeys and chickens before -- no matter if you're using an oven or a smoker -- I highly recommend investing in a metal pizza spatula (but especially for the grill/smoker transfers). A little investment and much less worry and/or heartburn in getting your creation safely to the carving board. Worth every single cent!
One of your best videos ever.! Besides being perfectly topical you covered a lot of territory in a short amount of time, the best was your solution to the proper amount of oil to put tin a fryer. Fun and informative!
Totally agree!
That infrared oil less deep fryer is slick. Probably is significantly better than a traditional deep fryer because the oil doesn't wash off all the seasonings. Didn't even know a device like that existed..
Hey brother, I've been frying Turkey for 20+ years. One suggestion... We put various herbs inside the cavity while frying (Onion, Garlic, Sage, Thyme, etc.). When you insert the bird into the fryer basket (Oil or oilless), put it in with the legs and cavity facing up, that way your herbs don't fall out.
Thanks I've been waiting on this
The Char Broil infrared fryer is AWESOME! I have cooked many turkeys using this fryer.
Just finished our Turkey thank you so much ❤️
Sam, hosting 25 people this year. You’re giving me confidence. Thanks to you, Louis and Vancouver
Starting making smoked turkeys a couple years ago and never looked back we absolutely love it!!!
Your Right! Spatchcoking the turkey in the oven changed the game, actually changed my life. Best turkey I have ever made. Thanks for all the videos!
Ive been doing the infrared oil less deep fryer for my family for about 7 yrs now. They love it. Glad the west coast caught on finally
A Brit here and will definitely spatchcock the turkey at Christmas, oven roast and then enjoy.
I'll take one of each, thanks in advance...
My first spatchcock smoked turkey was last year. I injected it, mixed rub with butter under the skin and on top.
I always use my Weber...easy, and perfect every time! Add Fresh Bay leaves to the coals for an outdoor flavor while roasting, baste with white wine and butter. High heat to start for the browning and then baste as needed.
Would send a picture, but...
Sam you are no where near a CHEF!!!! at best you are an amateur cook that knows how to cook things you like.
Sam you should try a smoke fried turkey. I did a wet brirne with fresh thyme, sage,rosemary,bay leaf, 1 white onion,1 lemon,1 orange, 4 cups apple cider, coasher salt, sugar. I smoked the turkey in my pit barrel cooker with pecan chunks to 140, then fried in peanut oil to 160. I also did the water displacement test before flying. It had awesome smoke flavor with crispy skin. I'm sure you could use the oil less fryer as well.
I don't ever make a turkey, but i still love your videos
What is a good subsitute for the mermouth 12:48. Something non-alchoholic because I can't consume alchohol.
I've been using the oiless air fryer for years. You will not be disappointed!!!!!
Nice ways to cook a turkey. I usually have done the "round turkey" method in the oven. Putting seasonings all over it and under the skin. baste it at times while roasting it. Haven't ever brined one though and it still comes out really good. Let it rest before carbing with electric knife. Make the gravy after cooking and shreading the giblets etc. Also put Onions, Carrots, celery, seasonings in both cavaties. tie the wings and legs been cooking them like this for 59 years
Hey Sam! Can you make a video of you making a Seafood Boil Bag?! Your choice of Crab. (Preferably King Crab) Im curious to how you would make it 🤔 Love to here back from you! 🌽🍤🦀🦞🔥❣️
Loved the 2 hour oven time with the spatchcock process. Used a knife, that sucked so we will be purchasing some higher end cooking shears before the next gobble event.
Would love to see how u made the gravy with the juice
I have dry brine in the past but never Spatchcocked - I am now going to Spatchcock it everytime from here out
I have been cooking my turkeys in the Oil-less fryer for years. It is the best way to do it without a doubt.
Thank you! Great refresher. Smoked is my go to but a couple times a summer, a deep fried is good.
I love these types of tutorial videos! So helpful and inspiring. Gets me thinking about how I’m gonna cook my turkey for thanksgiving and what kind of sides I want this year.
First time seeing a man cooking a whole country on youtube
Looks great, turkey sammiches for days!
I spatchcocked my turkey last year and used your dry brine.(the whole process you pasted last year) It was amazing. (And I don't care for turkey, generally) I'll never go back to any other way of cooking a turkey. Thank you!!
Thank you my mother inlaw is here and we are all about the spatchcock this year!!
No knife winner cuz this is an older video, I believe it's 1 or 2 years old. I still watched it (again).
It just so happens that I just bought that turkey fryer, it's been delivered tomorrow.
But there is one other thing. I just realized why I think I like watching your UA-cam channel so much. I watch a lot of these cooking channels here took find good ideas, most of them it seems are always pushing there own seasonings. I know you have your cook ware, to me that's different, but you don't have any special Sam The Cooking Guy sauces or mixes. What you use is just what I am going to find in my local store.
So thank you for being there, and for coming up with fun and interesting meals.
Im going to have to try the spatchcock technique for my turkey this year. All of the turkeys looked amazing.
Sam's been in the wars by the looks. That "deep fryer" looks great. The oil kind cause so many fires and injuries.
I was too excited and watched this on the Safeway channel already 😂
Edit: it was f’ing awesome BTW
Oooo I might spatchcock mine this year and roast it in the oven. I use an herbed mayo rub and that gives me a nice crust XD
Sam, we just made your oven roasted turkey, based on this video for our Chrismakkah dinner. It was the best turkey we have ever made. Thanks so much. You are the best!
Gobble Gobble cooker muffers!!!
It's turkey time!!!
Best way to cook turkey is sous vide at 149 for 24 hours. Then finish in a smoker at a high temp to crisp the skin. A brine is a must but sous vide will guarantee a juicy turkey, u must piece it out is the only downside.
I really appreciate this video… sofa king useful… also, today is my 40th birthday and my wife bought me your book… can’t wait to read and eat
I’ve been back to work (yay for my bills) but best part of broken legs was never missing your episodes!
My kids don’t enjoy turkey, they waited like 30 years to tell me. If I do a couple big roaster chickens with the fixings I’m happy and so are they. Miss the smell of turkey in my house. They always tell me I can do it for Christmas but they know I’ll be too tired for that crap. Little bitches!
The breast needs to be pulled by 150-155F, safe and juicy. The legs need 190F to convert tendons into collagen, then juicy. My experience. Why cooking a turkey whole is beyond me, kinda like cooking a whole cow. Yes, spatchcocking helps this, but still an internal temp compromise. Dry brining rocks. Just give it a try. Deconstruct just like a chicken, legs first, breasts from the front, then wings leaving an entire carcass for stock (gravy). And much faster. Never going back to whole birds.
It's my first time making a turkey & I'm nervous about it. Thanks for showing me how & for inspiring me. 🙂
as a person who has fried many birds in oil, sam is right about the displacement, but most important is.... you can never get all of the water out of or off of the bird. therefor you must lower it into the oil about 1 inch at a time and let the oil calm down, then another inch. it takes me anywhere from 5 to 6 minutes to safely get it into the oil. never drop the whole bird into boiling oil. i use vegetable oil and never let it get above 375 degrees, but i start at about 370. the bird will cool the oil down quickly, then hit the gas and get it back to 350 and level out. never leave it. 3.5 minutes per pound is perfect. good luck and happy holidays.
Thank you. The oven roasted turkey was the best I ever had and the family was amazed. Crispy, juicy amazing
I normally don't cook Turkey, always dry. I tried this in the oven method, and I didn't even do the dry brine for two days. Best Turkey I have even tried. Thank you, this is a game changer.
I made the oven recipe and it was the best turkey i have ever had.
While you didn’t indicate the specific amounts for the smoked rub, I mixed 1 tablespoon of each and it seems to be working out nicely. Can’t wait to taste this!
The oven Turkey is always good! Nice video on 3 cooking methods. Thxs Sam!
Never spatchcocked a turkey but it looks great. We have, however, used an oil less fryer for three years and that’s been a huge hit with my family. Absolutely yummy!
Thanks for the tips and happy Thanksgiving, y’all.
Spatchcock is the absolute best way to cook turkey or chicken imo. Only annoying part is when you gotta get it off the grill/smoker and want to keep it in one piece for presentation purposes.
It even works with those little Cornish hens. They are great for one or two people and not wanting to mess around with finding a use for leftovers.
@@Kyle496 Use a metal pizza peel.
Don’t forget to turn off the flame on your initial turkey drop into the deep fryer just in case.
Okay, I spatchcocked my Turkey and made an amazing broth and the most delicious Turkey I have ever cooked in my life. Dry Brining and herb butter are now my go-to my roasted chicken game just leveled up. It was amazing and I love that it was done in an hour and 15 (Small bird). Thanks for the time calculations it really helped. I made turkey taquitos with the leftovers. You are a genius.
I got the oil-less deep fryer in February and I’ve made some amazing chickens in it, I can’t wait to do my first turkey in it next week!!! Perfect timing on the video!!! Stu thanks for getting us all free knives 😂😂😂
Oh boy, I think I got myself into some trouble with my idea.
I've been smoking mine the last few years and everyone's been a huge fan. I'd recommend going at a slightly higher temp for crispier skin. I shoot for 325. Sam's looked really good regardless.
Love you're videos you are so helpful I did exactly what you did step by step for Thanksgiving yesterday the turkey turned out perfect thank you Sam.
Really enjoying the videos, this is great. My Deep fryer has a mark to show how much oil for how heavy of a turkey, but the water displacement is a great way. I also shut the propane off so there is no flame for it to ignite and relight when I am done putting in the turkey. I would also say slowly put in your turkey so it doesn't boil over, even though you dried it, it still has moister and like you said oil and moisture do not mix well.
Thanks for the simple reminders!! You're always giving me other ideas on how to make delicious food! I love that. Happy Thanksgiving guys!!
EXCELLENT EXPLANATION! I hate to cook turkey but you made it sound “bearable “, in the oven 👍 I am salivating from all of them 😋😋😋😋😋😋
You can use Ron Popeil's Showtime Rotisserie and BBQ. Cause you can season it to your liking. But you can Set it and forget it.
Thank you for the tips! ❤ Now I need one that shows us how to use the neck and giblets to make the gravy 😊
Brine your bird in Tender Quick from Mortan Salt and water overnight, ratios are on the bag and then dry brine 16-24 hours. Doesn't matter what method you cook it. It will be so juicy with just the right salt content as long as you don't overcook it. I've done it with turkey, chicken and Cornish hens, I think the best was in the smoker. Either way best yard bird I've ever had...
Sam, please stop apologizing to people about having to see you butcher meat...and even the brine solution in the pan(?). It's part of cooking. Build a bridge and get over it already.
Other than that, excellent video. One of your best in terms of instructions of how to handle what is considered a difficult protein to cook. We smoke loads of turkeys every Thanksgiving and Christmas and dry brine/spatchcocking is the way to go. I also have the Char-broil oilless fryer and it does very well but it can't touch a smoked turkey. Best wishes to you and yours for the holidays.
I made the oven roasted version. I was super happy with how it came out!
Thanks, I completed my first spatchcocked Thanksgiving dinner. I will definitely continue doing this from now on.
Soon as I saw "Turkey" I knew we'd hear "SPATCHCOCK" used several times! 😂😂😂
What are your thoughts on injecting a Turkey or chicken?
So glad you do it this way, I butcher the whole bird before I roast it.
First time I did it this way the family thought it was super weird, they then ate the turkey faster than I’ve ever seen. 😂😂😂
I just saw a video last night of someone who did that. Seems to make it easier to get meat cooked to proper temp and more intact crispy skin ( mine!!! All mine!!!)
Had to come back and give props. Spatchcock baked turkey is the ONLY way we will do turkey from now on.
Only changes we made was to add fresh minced garlic to the butter and herbs and then we squeezed a few sour oranges all over it and let it marinate like that overnight…. Best turkey ever. Thank you Sam!
Ok Sam… I switched up my Turkey this year and followed your oven roasted spatchcocked suggestion. Let me tell you everyone LOVED it. So moist and flavorful. Next year, gonna try the smoker! Thanks for all that you do to bring us mortals to culinary excellence!!
Hey Sam thanks for the video! Maybe now I can convince my mum spatchcocking a turkey is a good idea! Last year we rotisserie smoked a turkey whole and while that was amazing, it still didn't have good penitration of flavor in the meat.
Notification squad!!! I am cooking for 10 people next week for my first Thanksgiving hosting. Def need these tips! Thanks Sam!
We need a video about what to do with leftover turkey!
What you do with all the turkeys, do you eat all or you give it away ?
To Sam and the whole crew. My girlfriend and I love your channel, we watch to learn and enjoy the fun that goes into these things as we have started to cook more since lockdown. This was the first recipe we tried with people coming round, the one cooked turkey crown was outstanding and days later it was still nowhere near dry, absolutely delicious and all the family said so. My girlfriends parents even bought me your book for xmas as I'd talked about you so much, wishing you all a wonderful 2023 and hope to get to San Diego one day (we are British!) Keep doing your amazing things, lots of love.