watching football the sunday b4 thanks giving . for years wanted to do this . 2015 is the year. bought a deep fryer (lots of work to set up) so here we go
Great show, this must be an edit, wanted to clue you in on the best tasting creamed corn - try instead of using cream, scrape the corn cream from the cob for the serious essence of corn! Add a bit of cream or even milk will work if you’re adding a bit of flour as you did in your show, top it with butter a bit of salt and pepper, no sugar addition needed! Delicious moms southern recipe- gonna try roasting it as you suggested for some added flavor, and make your style roasted turkey, Yum! ☺️✨
Jerry Hertzberg To keep things less messy when you take the turkey out of the brine and onto the smoker. This prevents the leaves from sticking to the turkey so you won’t have to pull them off.
Elizabeth Wadsworth Brine by definition is salt water and I wouldn't soak it in an acid either. Low sodium folks would be best off slathering in butter or injecting with a salt free veggie broth for added moisture and flavor.
Elizabeth Wadsworth use about half the salt that it calls for and only let brine for 75% of the time....take some lecithin for yourself eat lots of raw greens....and enjoy the flavor
JT T salt isn't just there for flavor it increases osmosis. This tenderizes and carries flavor in during the brining. But also keeps more moisture in the meat during cooking and helps smoke penetrate while smoking. Sugar has similar properties. One option I use instead of a brine is a wet rub made out of pineapple juice concentrate and mustard. Good for pork and poultry. Smear it on the meat under any skin let sit for a couple of hours or overnight.
@@mylesdeep1736 good happy it make you laugh it's just my french comming up. Yeah i'm a french guy and in french syrup it's sirop.So the phone auto correct often.
At a chunk of butter to your Jew and reduce it to where it is thicker to coat your bird meat After slicing the white meat would need to be re-seasoned well salt and pepper garlic powder # get into my belly 😋🕵🏾♂️
It is wrong to assume that organic turkeys are more humanely raised than non-organic birds. Small and large production turkey farms take great pride in raising healthy, well cared for, birds. In most cases, Farmers of all sizes care more about the quality of their live stock and produce than the consumers that buy them.
Excellent method for getting delicious turkey, but I'm calling BS on the color of that bird after 3 hours in a pellet smoker at 250, not possible, I've smoked many turkeys in pellet smokers and there's just no way you get that mahogany after such a short time. Otherwise, excellent video.
Weber Smoky Mtn. smoker. 3 sizes for all your smoking needs. Those pellets are "glued" together somehow. I'm not sure I want that smoked "glue" on my food.
This man is the Bob Ross of grilling
thats what i was thinking
Tried this for my family Christmas dinner and it turned out fantastic on my charcoal water smoker. I got so many compliments! Thanks Steven!
Oh, Danny boy, the pipes are calling From glen to glen
I did it last year and wow very delicious thank you Steven
This guy is the real deal
Iv'e followed your shows for years,another GOOD JOB!!! Turkey looked good!!!
Steve, do you have an updated video using the new Memphis grill?
watching football the sunday b4 thanks giving . for years wanted to do this . 2015 is the year. bought a deep fryer (lots of work to set up) so here we go
I HOPE YOU DIDN'T BURN YOUR'E HOUSE DOWN!!! HAHAHA!!!
Great show, this must be an edit, wanted to clue you in on the best tasting creamed corn - try instead of using cream, scrape the corn cream from the cob for the serious essence of corn! Add a bit of cream or even milk will work if you’re adding a bit of flour as you did in your show, top it with butter a bit of salt and pepper, no sugar addition needed! Delicious moms southern recipe- gonna try roasting it as you suggested for some added flavor, and make your style roasted turkey, Yum! ☺️✨
Brilliant vid, no nonsense comments, many thanks
Looks awesome
Why exactly do the bay leaves have to be attached to the onions again ?
Jerry Hertzberg To keep things less messy when you take the turkey out of the brine and onto the smoker. This prevents the leaves from sticking to the turkey so you won’t have to pull them off.
Can we get the ingredients and the quantity please:)
Not. Sure if you mentioned the flavor of pellets you use. Great looking turkey.
I'm not paying $700 for a fancy wood pellet smoker I have a side box on mine and I use logs Cherry Hickory Oak Apple whatever....
U mean 5gs
@RockNRollin HoneyBadger I would have bought as many as they had for $700 lol
woah, pinning the leaf to an onion with a clove? that's some pinache right there.
Looks nice. But no dry rub at all...??
where to get basting brush
trying to find the jalapeno cranberry sauce recipe on the website, no luck so far
+FSTNG Google is your friend. barbecuebible.com/recipe/hellfire-cranberry-salsa/
This may be a stupid question, but is it possible to make a salt-free brine for those on a low-sodium diet? With, say, vinegar or lemon juice?
Elizabeth Wadsworth Brine by definition is salt water and I wouldn't soak it in an acid either. Low sodium folks would be best off slathering in butter or injecting with a salt free veggie broth for added moisture and flavor.
Elizabeth Wadsworth use about half the salt that it calls for and only let brine for 75% of the time....take some lecithin for yourself eat lots of raw greens....and enjoy the flavor
Elizabeth Wadsworth I find you can cut back on the salt if you use more sugar.
Jerrod Milton I don't think you need a lot of either....
JT T salt isn't just there for flavor it increases osmosis. This tenderizes and carries flavor in during the brining. But also keeps more moisture in the meat during cooking and helps smoke penetrate while smoking. Sugar has similar properties. One option I use instead of a brine is a wet rub made out of pineapple juice concentrate and mustard. Good for pork and poultry. Smear it on the meat under any skin let sit for a couple of hours or overnight.
That looks like Tucson AZ!!!!!! Starr pass area.......
I love his helmet
Toophless One He’s like the Bob Ross of bbq/grilling
Why are you opening the lid and letting out the heat, to baste the bird? Especially since you brined it already.
Did i miss something but where in this recipe was the Whisky ?
Matthew Dick The brine
how much water,salt Maple sirop ?
They should replace the word"syrup" with your version in the dictionary!! Haven't laughed this hard in my life
@@mylesdeep1736 good happy it make you laugh it's just my french comming up. Yeah i'm a french guy and in french syrup it's sirop.So the phone auto correct often.
“Back to the turkey...”
At a chunk of butter to your Jew and reduce it to where it is thicker to coat your bird meat
After slicing the white meat would need to be re-seasoned well salt and pepper garlic powder # get into my belly 😋🕵🏾♂️
no salt no pepper huh jus butter and the brine...
Salt is in the brine. It really helps add flavor and keeps the meat moist thru osmosis
Hard to hear over the background noise.
Where's the smoke ring
What happened to the skin? It disappeared after he put it on the plate...
lol lol
It is wrong to assume that organic turkeys are more humanely raised than non-organic birds. Small and large production turkey farms take great pride in raising healthy, well cared for, birds. In most cases, Farmers of all sizes care more about the quality of their live stock and produce than the consumers that buy them.
Nice video,,,I think,,,but to strange for me
🧝♂️
Excellent method for getting delicious turkey, but I'm calling BS on the color of that bird after 3 hours in a pellet smoker at 250, not possible, I've smoked many turkeys in pellet smokers and there's just no way you get that mahogany after such a short time. Otherwise, excellent video.
Slc
That turkey meat looks really dry
Overcooked
I disagree. It is holding together completely, so it may actually be underdone.
Yup, dry as a popcorn fart.
Once I saw the pellet grill I stopped watching. Needs a real smoker.
Did you find one with a real smoker
I saw the Jack Daniels and gave him a pass
He wouldnt know how to use a Real smoker. Watch Aaron Franklin
Weber Smoky Mtn. smoker. 3 sizes for all your smoking needs. Those pellets are "glued" together somehow. I'm not sure I want that smoked "glue" on my food.
@@jime6385 I have the 22.5 been using it for years. Then I just got a custom smoker from lonestargrills out in TX last year.
Put it on a real smoker not pellets garbage
I used to work for BBQ's Galore and I met this guy ..he is a tool..
But he's made a bundle selling books.
Mikey' Michael you can tell this guy is a tool!
That turkey so dry you could build a log cabin, it looks like wood! All that work... shame!
It looks dry as hell
Smoked turkey skin always looks that way. With a brine it's not going to be dry.
how about washing the turkey😝😝disgusting!!
chachi 16 the only thing that kills bacteria is heat. Washing meat only spreads bacteria in your kitchen sink.
+otis ellis Your toothbrush got a gang of bacteria as well but chances are you still use one. Wash your food bruh stop playin.
chachi 16 so you don't brush your teeth? Why the fuck you complaining about washing raw meat wash your damn teeth da fuck!
He did not wash the turkey