Це відео не доступне.
Перепрошуємо.
How to Smoke a Turkey | Cooked to Perfection
Вставка
- Опубліковано 18 лис 2022
- Today we are smoking a turkey.
Big thanks to Smokin it for sponsoring this series. You can check out Smokin-It Smokers here: www.smokin-it.com/
In this video I used:
Brine Bucket: amzn.to/3ghGbFy
Smokin-It Bella's Cold Smoke Generator: amzn.to/2UVTsX9
Digital Smoker (I use the 4D WIFi): tinyurl.com/mrxbnwkw
Kotai Chef Knife: tinyurl.com/5ypnfjp7 (for 15% off use discount code - 2guys )
Thermapen Mk4 (meat thermometer) - tinyurl.com/y224z7ke
Recipe:
1. Brine the Turkey - Add 1/4 cup of salt (not kosher) per quart of water to make the brine solution. You can add other spices as well for additional flavor. I added bay leaves, garlic, toasted coriander seed, rosemary, thyme, and cracked pepper
2. Let the turkey brine for 2 - 2.5 hours per pound.
3. After it brines, pat dry and remove the spine with kitchen shears or a cleaver. Press the chest bone down to flatten it as well (spatchcocking)
4. Apply a thin layer of oil and a dry rub on the skin. As for the dry rub I used the following:
2T kosher salt
2T Brown Sugar
1T Smoked Paprika
2tsp garlic powder
1tsp onion powder
2tsp dried thyme
1tsp coriander powder
1T baking powder
5. Once the dry rub has been applied, let it rest in the refrigerator uncovered overnight
6. Smoke the turkey at 225f (107c) with your favorite wood (I used apple and oak) till the internal temp reached 150f (65.5c). Let it rest for 20-30 minutes. Slice and enjoy
Support the Channel with Patreon ► / 2guysandacooler
Merch ► tee.pub/lic/3zErnsjr0RI
Reddit ► / twoguysandacooler
Amazon Shop ► www.amazon.com/shop/2guysacooler
Items we use often:
Kotai Chef Knife: tinyurl.com/5ypnfjp7 (for 15% off use discount code - 2guys )
Thermapen Mk4 (meat thermometer) - tinyurl.com/y224z7ke
Sausage Stuffers: tinyurl.com/56hhauzh
Meat Grinder: tinyurl.com/59cmk5d6
Stuffing Horn Cleaner: tinyurl.com/3atajmzf
Butcher Twine & Dispenser: amzn.to/35QFhIa
Small accurate Scale for spices: tinyurl.com/3asv33t5
Large Capacity Scale (33 pounds): tinyurl.com/mr23dhsd
Heavy Duty Vac Sealer: amzn.to/2WUALpO
Drying rack and tray: amzn.to/3LDhgHX
Custom Cutting Board: tinyurl.com/3ez3ww7f
Ph Meter by Apera Instruments: amzn.to/2A04Gll
Smokin-It Bella's Cold Smoke Generator: amzn.to/2UVTsX9
Digital Smoker (I use the 4D WIFi): tinyurl.com/mrxbnwkw
Meat Slicer: amzn.to/31XV19q
InkBird Controllers temp & Humidity amzn.to/2O3BmM7
Dehumidifier Eva Dry 1100 amzn.to/2TDvChj
Cool Mist Humidifier: amzn.to/3CD6nAu
Govee Temperature/Humidity Monitor: amzn.to/3v55Tz1
Iodophor sanitizer: amzn.to/2Q9jFBM
Robot Coupe Food Processor (high end): amzn.to/3fmmEPm
Thank you for watching. If you are new here, consider subscribing and clicking that notification bell. See you in another video.
Eric
(Some of these links are affiliate links. This means we get a small commission if you make a purchase using the links we provide. This really helps support our channel at no cost to you. Thank you in advance)
As a South African I can tell you that we are not big on turkey's. But man, that looks delicious ‼️
The Maillard reaction creates brown pigments in cooked meat by rearranging amino acids and certain sugars as to give the meat a brown color with flavors and aromas characteristic of roasting, baking, and frying.
✌️♥️👍
Did you do a debone a turkey video a couple years ago on a different channel? Love that and glad I found you!
Gobble, Gobble all the turkey up.
Great video as usual Eric thanks.
I have a PK 100 from ps seasonings that I use for my sausage. I might give this a go. Happy Thanksgiving!
As always, exceptional explanation and impressive results.
I have had "The Briner" for years!!! works great! Dozens of turkeys, hams, chickens, sauerkraut, pickles, etc!!
great stuff ... I was waiting for this ... when I was young I tasted a turkey that had been brined as if it was a ham taking many days to fullyt cure then it was put in a smoker .. I tasted both white and dark meat they both were amazing .. the thigh and leg had a very close-to-ham texture and taste .. very very good .. brings back memories
Sooooo many questions have been answered lol thank you!!! Not this Thanksgiving but next year I will be putting this lesson into practice ;~) thank you again for another wonderful tasty lesson!
If you placed a second turkey into your smoker (assuming capacity) would you make any adjustments to smoking technique?
When introducing the spice blend you said the secret ingredient was baking powder, then further along when you were ready to put it in the refrigerator, you commented about the baking soda. So, which is it, baking powder or baking soda, in the recipe? Bird looks fantastic, can't wait to try one of my own.
LOL. Must have missed that. It's baking powder.
Planning on trying this Thanksgiving and have a few questions. Is your turkey fresh or frozen? Would you still brine a frozen turkey that has had a solution added? Did you rinse off your brine before patting dry? I really enjoy all your videos. Thanks Eric
Love that.. Just give your Thanksgiving bird a lil CPR. 😆
I cant watch your videos... i like the very much, but i always get incredible hungry for things i can never make 😂
i'm so jealous..
Mesquite smoked turkey is delicious!
Hey Eric, Try adding apple juice to your brine. It is absolutely delicious!! Great Video Too!😋😋😋
Hi. Great vídeo and channel. I'm considering doing some of these recipes, but I've never used a smoker before. It seems that you have that smoker indoors. I don't have a lot of exterior space, or even sheltered from the rain. If you are using that smoker indoors, how did you have it set up? Thanks
How about a making stock video
Thinking this would make good duck as well?
Thoughts on thawing a frozen turkey in the brine? I guess you'd have to add some time to the brining 'clock' to account for the thaw time, plus the brine time...
chicken liver gizzard and intestines tasty for me sir also cow tripe and intestines
I think most will find that the dark meat is too rubbery at 150. (Maybe it got warmer than the breast ). Easy enough to cut the legs off and add a probe there too. Pull the breast at 145-150, pull the dark meat at 155-165. Best of both worlds and closer to the roasted textures that are familiar but much juicier.
I tried to.smoke puff puff a turkey once but couldn't get it lit. Old man told me that I didn't use enough paper. LOL
In all seriousness that looks mouth watering. I have to give it a try with a wild bird.
Awesome! Now I have a way to smoke my turkey this year! A thought, is there a sausage that uses turkey? Maybe a turkey dinner sausage? Got any ideas?
last year I made a turducken sausage that was out of control!!! ua-cam.com/video/WBEX-WRwQNI/v-deo.html
Aren't turkeys already brined? They say salt water added on the label.
Did you rinse off the brine after you brined it?
Hi did you use pink curing salt?
no
I like curing mine with sodium nitrate first. 🤙
I bet that gives it an interesting hammy flavor. I'll have to try that next time
I cure and smoke turkey breast for lunch meat couple times a yr. But I've never thought of curing a whole bird 🤔
Wonder how bloody those legs and thighs were 🤔
@@duanehenicke6602
The turkey hunters around me will take the breast and discard the rest of it.
I told them HELL NO save the rest and cook it with bay leaves a debone the meat.
Use part of the meat for turkey and dumplings and some for turkey salads.
What a waste of good meat that's GMO and steroid free.
@@2guysandacooler definitely does! It’s bizarre and amazing. Hammy and moist, but still tastes like turkey (just not the cardboard kind). Been doing it for years after reading Charcuterie by Ruhlman. Definitely worth a try. 🙏
Why didn't you cook it to 165?
I explained that at the end of the video
Hey Eric, the recipe shows baking powder.. but you said in the video baking powder when you were mixing but then said baking soda when you were letting it rest in the fridge...
Just want to clarify, Thanks!!
Yep it's baking powder
@@2guysandacooler Thank You! It's going in the Bradley on Thursday!!
Happy Thanksgiving to you and your Family.
I have made so many of your recipes, I get mobbed every time I go to a party... Always give you credit!!
The Basturma is still the #1 favorite. Copa is a close #2!!