Did an 8 lb turkey today. Followed this recipe as close as we could. Used butter, chicken broth, and fresh herbs as we didn't have what Darren used. Very very good. Wife says best turkey ever!!
Did this last year and it was so incredible everyone wanted it again this year. My turkey is currently salted and waiting for tomorrow. Thanks again for this! And Happy Thanksgiving!
Followed your instructions and now I will never eat turkey any other way. I loved it and family loved. I will doing every turkey dinner like this from now on
I just made this for Christmas dinner exactly like the instructions said (except I added smoked paprika with the garlic and pepper), it was amazing! Tender, juicy and flavorful. Thanks for sharing!
Glad to see someone other than me that uses mayo as a binder, I remove the skin inject, use mayo season and make a bacon weave to replace the skin. Always juicy!
My mother-in-law has done the turkey every year, like for ever. 2 year back I did my 1st smoked turkey1 month b4 Thanksgiving. Had the in-laws over for dinner. She complemented and bragged about the flavor. What she was really saying(implying)was, "you can do the turkey for Thanksgiving ". So she basically was passing the baton to me. 40+ people, 2 - 14#s I'm dry bring this year. Thx for the vid.
Made this for Thankgiving and everyone LOVED IT!!!! So easy and delicious. I'm making another one today and my Aunt wants me to make her one for her Christmas party 🤣🤣
Smoking my first turkey today. I have been following your demonstration so I know it will turn out great. Thank you and very nice job on your videos. Happy Thanksgiving! 🦃
Darrin- any chance you could make a Venison Snack Stick on the smoker video? I’ve made at least a dozen of your recipes from UA-cam- you haven’t let me down yet. All have been excellent and make me look a Cookin’ Hero. I’ve been looking at making venison snack sticks on the smoker- I’d love to see your spin on it. Thanks for all your efforts with this UA-cam channel.
That bird looks delicious man!! It certainly does look like it just came out of the deep fryer. I think this is gonna be my go to recipe and can't wait to try it this week. Great job as always brother and Happy Thanksgiving to you and yours!!
Going to smoke my first Turkey this week. This recipe looks great and cant wait to try it. I am cutious if for a turkey if I should smoke it at 300 and roughly 30 min per pound? Just making sure the turkey will be okay if on the smoker for 10 hours?
Great lookin turkey Darrin. As you were carving it up the first thing that came to my mind was damn, that is one sharp knife as it glided through that bird like butter. Thanks!
Going to do a12lb turkey and a 13lb spiral ham in my pit boss 1150 at the same time at 300 degrees. I smoked a ham already using the sucklebusters honey peach glaze. Thoughts on the glaze with the turkey also 🤔
Darrin, YOU were the star of Thanksgiving supper! I didn’t see your Spatchcock Turkey video from last week, I saw the older one (last year?) on Saturday and decided that was what I wanted to do. Makes sense that laying it out flat will give better results. But I was on the iPad Sunday when this video dropped and loved every idea you used here! Plus you were way more enthusiastic about it. So, I cut out the back bone (the only real deviation from this video), dry brined it, then Thursday morning did everything the way you did here. Injected with Tony C’s creole butter, seasoned, and threw it in the smoker at 300°. I used up the bottle as the second basting with spray butter for the first and third spritzings. My very first Turkey and it was the hit of the show, although everything was great. Even the two dark meat guys said they really liked the white meat, too! So, very little left over and the emergency chicken my wife prepared wasn’t even touched. Anyway, thanks for adding to our wonderful Thanksgiving! Hope yours was as good!
@@AshKickinBBQ Ok, Darrin, I’m doing almost the same thing to a Turkey for Easter. The only difference will be that I’ll be using Tony C’s Roasted Garlic and Herb injection, as requested by my cousin. Maybe I’ll have to drop the garlic sprinkle and just pepper it tomorrow. Not sure how strong the garlic flavor in the injection will be yet. Anyway, have a good one and thanks, again!
I am trying this with my two little birds this weekend for NEXT weekend. Once you salt it and it's ready for the frig - do you cover it? Also, since my frig is not big enough, will it work if I put the birds on trays in a cooler with giant bags of ice?
I wouldn’t recommend salting them for a week…unless you mean you’re just practicing this weekend. Once it salted, it has to stay uncovered. A cooler will work, just make sure they stay at a safe temperature so people don’t get sick.
@@AshKickinBBQ Thank you so much!! I'm cooking them this weekend. Then will carve it up in whole pieces, shrink wrapping it and freezing until next weekend - I will reheat it super slow.
Thanks for the fast reply. This is my first turkey I will be smoking. I bought my first smoker 2 years ago and so glad I did. Your videos have helped me alot. I've used a few of your recipes and they have always came out the best compared to others I've tried. Thanks for the videos and tips.
@@briank3432 awesome man! Thanks for much for the kind words, and I’m glad you’ve found some value in these videos! Happy Thanksgiving to you and yours!
Don’t be fooled by the simplicity of this. This is the second year in a row I’ve used this recipe. It was specifically requested by my family this year! Happy thanksgiving!
They’re in a solution, it doesn’t matter. This one was too. I still brine or dry brine them, and they don’t get too salty. Just follow the rule of 1 tbsp per 4 pounds and you’re fine.
Darrin, we are wanting to smoke a turkey and ham together for our family Christmas party this weekend. I know timing would be different, but any tips on what temp I should set my pitboss to? I hope this isn’t to random of a question. Thanks
I've been looking everywhere for a great recipe and now I've found one! This looks awesome and this is what we'll be having on Thursday! Thanks for all your great videos and have a very happy Thanksgiving!!
Never considered dry brining but it seems a lot easier with good results. Thanks for the idea. Maybe combine methods from the last video and dry brine a spatchcock 🦃
@@AshKickinBBQ Makes sense, thanks! Appreciate you taking the time to make these videos. I've followed a few of your tutorials and they've turned out awesome.
"I can't wait anymore, we are gunna go ahead and try this turkey"..... You know damn well you already had put down a 1/2lb of turkey at that point. Lol
Heck yes!!! Would you be able to help us understand the conversion from a stick burner recipe to a pellet smoking recipe? Looking at stuff online I see alot of "I use a stick smoker so if you use a pellet grill things will be different".
Did an 8 lb turkey today. Followed this recipe as close as we could. Used butter, chicken broth, and fresh herbs as we didn't have what Darren used. Very very good. Wife says best turkey ever!!
Did this last year and it was so incredible everyone wanted it again this year. My turkey is currently salted and waiting for tomorrow. Thanks again for this! And Happy Thanksgiving!
I’m so glad you enjoyed it! Happy Thanksgiving!
I always do my research and look up about four or five videos before I smoke anything but I still end up on your page every single time love it man
I love to hear it brother, thank you!
Thank you for another great 🦃recipe it was fabulous
Turkey coming off the smoker, followed this video and it looks amazing. Im sure it will taste phenomenal as well!
So glad to hear it! Please let me know! Happy Thanksgiving to you and yours!
Followed your instructions and now I will never eat turkey any other way. I loved it and family loved. I will doing every turkey dinner like this from now on
Isn't it so good? So glad you enjoyed!
I just made this for Christmas dinner exactly like the instructions said (except I added smoked paprika with the garlic and pepper), it was amazing! Tender, juicy and flavorful. Thanks for sharing!
Thanks for the comment!
Look good man. I love salt brining. That was a crispy skin Turkey. 👍
Glad to see someone other than me that uses mayo as a binder, I remove the skin inject, use mayo season and make a bacon weave to replace the skin. Always juicy!
Great video! I came to UA-cam looking for a turkey recipe for thanksgiving and I see no need to look further. Happy early Thanksgiving!
Awesome!! Highly recommend giving this one a shot, it’s amazing! Happy early Thanksgiving to you as well!
Happy Thanksgiving man following this today turkey was dry brined a few days ago and now I can’t wait to get it on the smoker later
Awesome! Happy Thanksgiving!!
Perfect timing on your video. Thank you!
My mother-in-law has done the turkey every year, like for ever. 2 year back I did my 1st smoked turkey1 month b4 Thanksgiving. Had the in-laws over for dinner. She complemented and bragged about the flavor. What she was really saying(implying)was, "you can do the turkey for Thanksgiving ". So she basically was passing the baton to me.
40+ people, 2 - 14#s
I'm dry bring this year. Thx for the vid.
This worked perfectly!!! We did not inject ours and it was still incredibly moist and well seasoned. Excellent training here. Thanks!!
So glad to hear it turned out awesome!!
Made this for Thankgiving and everyone LOVED IT!!!! So easy and delicious. I'm making another one today and my Aunt wants me to make her one for her Christmas party 🤣🤣
I come to you every thanksgiving. Not to mention all other bbqs lol Thanks!
Haha, I love to hear it brother! Thank you for the support!
Smoking my first turkey today. I have been following your demonstration so I know it will turn out great. Thank you and very nice job on your videos.
Happy Thanksgiving! 🦃
Thanks so much! Let me know how it turns out! Happy Thanksgiving!
@@AshKickinBBQ Follow up - Turkey turned out fantastic. Everyone said it was the best Turkey that they have ever had.
Thanks again man
@@seanmagness8173 let’s go!! That’s awesome man, so happy to hear that!! Nicely done brother!!
Perfection
Thank buddy, I appreciate you!
Can't wait to try doing this
Doing the salt brine now. I'll be using this recipe on Saturday!!
Great recipe, can't wait to try it this Thursday.
Great one!
Excellent video. Gonna give it a go!! Thanks
Darrin- any chance you could make a Venison Snack Stick on the smoker video? I’ve made at least a dozen of your recipes from UA-cam- you haven’t let me down yet. All have been excellent and make me look a Cookin’ Hero. I’ve been looking at making venison snack sticks on the smoker- I’d love to see your spin on it. Thanks for all your efforts with this UA-cam channel.
Hey there! It’s on my list! Hoping to make it happen after the holidays! Thanks for your kind words! 🔥
WOW! Looks awesome!
That bird looks delicious man!! It certainly does look like it just came out of the deep fryer. I think this is gonna be my go to recipe and can't wait to try it this week. Great job as always brother and Happy Thanksgiving to you and yours!!
Appreciate the carving tips!!
Looking good brother! I love smoked turkey!
That turkey looks FABULOUS!! Happy Thanksgiving!
Going to smoke my first Turkey this week. This recipe looks great and cant wait to try it. I am cutious if for a turkey if I should smoke it at 300 and roughly 30 min per pound? Just making sure the turkey will be okay if on the smoker for 10 hours?
It’s not going to take 10 hours, especially at 300°.
@@AshKickinBBQ Thanks for the quick response
Looks awesome! Great video
Looks delicious!
Great lookin turkey Darrin. As you were carving it up the first thing that came to my mind was damn, that is one sharp knife as it glided through that bird like butter. Thanks!
Haha, I love sharp knives...and I enjoy sharpening them!
Awesome lookin Bird!
Thanks legend!
Going to do a12lb turkey and a 13lb spiral ham in my pit boss 1150 at the same time at 300 degrees. I smoked a ham already using the sucklebusters honey peach glaze. Thoughts on the glaze with the turkey also 🤔
I think it would be good, but you’re gonna be lacking crispy skin with the glaze
Darrin, YOU were the star of Thanksgiving supper! I didn’t see your Spatchcock Turkey video from last week, I saw the older one (last year?) on Saturday and decided that was what I wanted to do. Makes sense that laying it out flat will give better results. But I was on the iPad Sunday when this video dropped and loved every idea you used here! Plus you were way more enthusiastic about it.
So, I cut out the back bone (the only real deviation from this video), dry brined it, then Thursday morning did everything the way you did here. Injected with Tony C’s creole butter, seasoned, and threw it in the smoker at 300°. I used up the bottle as the second basting with spray butter for the first and third spritzings. My very first Turkey and it was the hit of the show, although everything was great. Even the two dark meat guys said they really liked the white meat, too! So, very little left over and the emergency chicken my wife prepared wasn’t even touched.
Anyway, thanks for adding to our wonderful Thanksgiving! Hope yours was as good!
Dude, this comment is awesome. Thanks so much, and I'm glad it turned out fantastic for y'all
@@AshKickinBBQ Ok, Darrin, I’m doing almost the same thing to a Turkey for Easter. The only difference will be that I’ll be using Tony C’s Roasted Garlic and Herb injection, as requested by my cousin. Maybe I’ll have to drop the garlic sprinkle and just pepper it tomorrow. Not sure how strong the garlic flavor in the injection will be yet.
Anyway, have a good one and thanks, again!
Love it man!
Thanks bro!
Followed your steps and we ended up with a super tasty turkey. For the first time ever our turkey was completely gone since everyone ate some of it
That is AWESOME!
I am trying this with my two little birds this weekend for NEXT weekend. Once you salt it and it's ready for the frig - do you cover it?
Also, since my frig is not big enough, will it work if I put the birds on trays in a cooler with giant bags of ice?
I wouldn’t recommend salting them for a week…unless you mean you’re just practicing this weekend. Once it salted, it has to stay uncovered. A cooler will work, just make sure they stay at a safe temperature so people don’t get sick.
@@AshKickinBBQ Thank you so much!! I'm cooking them this weekend. Then will carve it up in whole pieces, shrink wrapping it and freezing until next weekend - I will reheat it super slow.
@@juliecampbell8153 makes total sense! Good luck, and enjoy! 🤌🏼
Do you cover during the brining process?
No
Great video. I plan on using this recipe. Do you recommend using a smoke tube also? Thanks.
You certainly can, personal order ends on that one!
Thanks for the fast reply. This is my first turkey I will be smoking. I bought my first smoker 2 years ago and so glad I did. Your videos have helped me alot. I've used a few of your recipes and they have always came out the best compared to others I've tried. Thanks for the videos and tips.
@@briank3432 awesome man! Thanks for much for the kind words, and I’m glad you’ve found some value in these videos! Happy Thanksgiving to you and yours!
Don’t be fooled by the simplicity of this. This is the second year in a row I’ve used this recipe. It was specifically requested by my family this year! Happy thanksgiving!
When you dry brine this in the fridge was it covered in the fridge?
No, do not cover it
@@AshKickinBBQ Ok thanks...gonna give it a go on a 15 Lb. bird.. :)
@@jimfarley3213 good luck my friend!
New subscriber. Great video. Looks like we are both sponsored by Cookin pellets 👏
Any advice if using a Butterball Turkey first time smoking a Turkey and from what I have read they come pre salted?
They’re in a solution, it doesn’t matter. This one was too. I still brine or dry brine them, and they don’t get too salty. Just follow the rule of 1 tbsp per 4 pounds and you’re fine.
Nice turkey! What made it different than a wet brine? Did it taste better? Or was it the simplicity?
All of it made it better, flavor, simplicity, everything.
Darrin, we are wanting to smoke a turkey and ham together for our family Christmas party this weekend. I know timing would be different, but any tips on what temp I should set my pitboss to? I hope this isn’t to random of a question. Thanks
Sorry for the delay. I would have done both at 300 until the ham was done, and then kicked it up to finish the turkey.
Looks great, does the Tony C Creole butter make the Turkey hot or is it mild after it’s cooked?
It’s not spicy, at all. Even in liquid uncooked form
It's mild. I use it every no matter whether I deep fry, bake or smoke it.
What was your cooking temp on the pellet watched the video twice and never did hear it lol thanks in advance love you vids bro
300°. Said it multiple times in the video, and it’s also in the description, lol.
I've been looking everywhere for a great recipe and now I've found one! This looks awesome and this is what we'll be having on Thursday! Thanks for all your great videos and have a very happy Thanksgiving!!
So glad you’ll be giving this recipe a shot! I can’t wait to hear what you think! Thanks for watching, and a very Happy Thanksgiving to you as well!
Will this recipe work for smoking a whole chicken?
Yes
Never considered dry brining but it seems a lot easier with good results. Thanks for the idea. Maybe combine methods from the last video and dry brine a spatchcock 🦃
What can you use instead of mayo ? Not a big fan of Mayo , thank you
I guess you could use butter. But you wouldn’t taste the Mayo, at all. So I’d just use the Mayo.
Thank you I will try that ! Also , Do you keep the gate open and closed when cooking ? ( where you see the flame )
@@coreyadams7022 Traegers don’t have the sear plate, but on my pit bosses, it’s closed unless I’m searing, that’s all it’s used for.
Today is T-day and you will be My bird Yoda. 1st time with a smoker, wish me luck🤞🏻
Good luck brother, let me know how it turns out!
Any advice for a 22 pound bird as far as smoker temp and duration goes?
Same temp, how long it takes…no clue. I usually don’t cook over a 16lb bird. 30 mins a pound is a good starting point
@@AshKickinBBQ Makes sense, thanks! Appreciate you taking the time to make these videos. I've followed a few of your tutorials and they've turned out awesome.
I might have missed what size was the turkey you smoked?
This one was 12.5 points, it’s in the description and multiple times in the video since the salt brine is based off weight.
@@AshKickinBBQ appreciate it very much thanks for the reply loved the video and looks so good ! Have a great Thanksgiving
Had a few interruptions while watching the video and missed the weight part.. thanks again
@@cookiemonster3979 you as well! Happy Thanksgiving to you and yours!
Good boy @10:40
Good girl ;)
Really shouldn't let my family see this video...sets the turkey bar way too high! Great recipe/cook...Looks perfect!
Wow! New sub here! I recently made a Whole Roasted Turkey on my page too and *your dish looks amazing!* Hope to stay connected! 😁
lol okay
I hate you I'm so jealous and hungry now 😩 😫
"I can't wait anymore, we are gunna go ahead and try this turkey".....
You know damn well you already had put down a 1/2lb of turkey at that point. Lol
Facts lol!
The new smoker looks sick! Does this mean we are retiring the pellet smokers?
@@jedheatley121 thank you!! And no sir, I’ll still have pellet content coming out. I may even have a NEW pellet cooker coming 🤫
Heck yes!!! Would you be able to help us understand the conversion from a stick burner recipe to a pellet smoking recipe? Looking at stuff online I see alot of "I use a stick smoker so if you use a pellet grill things will be different".