ThermoWorks PRIME SAVINGS!! **Free standard shipping on orders over $99 under 5 lbs tinyurl.com/2kct4pk7 - 30% off Thermapen ONE - $90 off Signals - 40% off IRK-2 - 30% off Extra Big & Loud Timer
Thanks 👍 Kent. BTW, I got the seasoning... then promptly made the mistake of shaking a little in my had and throwing it in my mouth to taste... #comeonicecream
Can you put foil only on the breast? If you feel it is done? I don’t know if that would keep it from over cooking? I have always thought to just cook the legs separately. Or could they be cut off of the bird and left on the grill a little longer? Would that cause the bird to leach all of its juice? Many years I just cook a breast because my family doesn’t eat the legs. But I think this year I may spatchcock the turkey, which I think would help to get the legs cooked faster. I would really love to be able to stuff the bird, but I do not think I can get the interior to cook enough to be sure that that stuffing is thoroughly cooked. Have you ever done that?
Hello Kathy, You could remove the legs and cook them separately. You would lose the grand presentation of a whole bird though. In all fairness is does make more sence to cook the legs seperate from the breast before you start the cook to get the correct temperature on both. Spatchcocking is a faster more even cook. If you cook on a rack and pan like I do in this video you would at least have the drippings for a great gravy. I do not stuff the bird because of the reason you state... but my mom does.
Do you feel a slow n sear is worth the money for someone like me who cooks hot and fast. Does it keep temps pretty level at high heat? I appreciate your help. Also could you use the slow n sear in a 26 kettle
Hello Henry. I sauté finely diced onion, garlic and celery in two tablespoons of butter, when onions are translucent add two tablespoons of flour stir until blond and add the drippings bring to a boil. If you don’t have enough drippings add chicken stock.. if to lose then add a little slurry of water and flour.
ThermoWorks PRIME SAVINGS!! **Free standard shipping on orders over $99 under 5 lbs
tinyurl.com/2kct4pk7
- 30% off Thermapen ONE
- $90 off Signals
- 40% off IRK-2
- 30% off Extra Big & Loud Timer
Great vid- excellent and clear instruction without any fluff or filler. Perfect. Smoking my first turkey this Thanksgiving (2022). Thank you!
Good luck with it! You are going to love it!
Living on the edge - Five stars - Great job again.
Thank you!
Thanks Johnny - I'm trying my first turkey on the Weber kettle on Sunday, so I'm glad you uploaded this video :)
Hello Craig. I hope it turns out great! Be sure to catch those drippings… that stuff is money!
Beautiful bird Johnny. The kettle is such a versatile cooker. It is way underrated. Great job ! Color on that turkey is perfect.
Thanks 👍 Kent. BTW, I got the seasoning... then promptly made the mistake of shaking a little in my had and throwing it in my mouth to taste... #comeonicecream
@@Viewtoagrill it cooks down well. It has a slight kick.
Excellent Turkey! You’re very skilled on that kettle!
Thank you!
I was hoping you'd post a video on how to smoke a turkey. Thank you, Johnny!
Hello Daymon. Thank you! I hope it helps.
Love your attention to detail, Johnny. Looks great, I will be using many of your ideas.
Hello Ken. Thanks!
Right on. Thanks, man. Looks delicious.
Hello J.M. Thanks for watching.
It looks like the Turkey turned out Awesome!!
Hello Martin. Thank you.
Awesome method shared, thanks so much! I really enjoy your videos, friendly delivery and easy to follow. Happy Thanksgiving!
Thank you I appreciate that. Take care and have a great Thanksgiving.
Johnny thank you very much you do have the touch wish i lived next door
Howdy! Great looking bird on the Weber. One of my favorite ways to do it.
Hello Zach. I love turkey on the Weber Kettle. This one came out awesome.
Great Job on your videos... Very informative.
Thanks!
WoW that turkey looked amazing!!!
Hello Santiago. Thanks!
Nice video! I like your presentation. Informative and fun to watch!
Hello Robert. Thank you very much!
Your a great teacher
I appreciate that!
Looked great such a great job with the cook and the video. Thanks for sharing.
Hello Dash. Thanks! You know I appreciate you!
Looks great Johnny - another well done video!
Thanks Stu!
Looks great!
Hello KC. Thank you.
Great information, Johnny! Looks terrific👍
Hey Bobbi. Thank you for watching.
This video is jammed pack with awesome tips. Great looking bird 👍
Hello SJ. Thanks!
Great Vid Johnny, I needed a video to do my bird on the kettle and free up the oven! Hope your doing well take care
Hello Drew! Thanks, this turkey was very tasty. Take care! Happy Thanksgiving.
Well done!
Thanks M.
Turkey neck!!! I’m so dumb, I always toss it. Only makes sense to use it for gravy. It must add extra delicious flavor. Thanks for the tip brotha👍🏾
You are welcome! Thanks for watching!
Bravo Maestro!
Hey Mickey. Thank you.
Can you put foil only on the breast? If you feel it is done? I don’t know if that would keep it from over cooking? I have always thought to just cook the legs separately. Or could they be cut off of the bird and left on the grill a little longer? Would that cause the bird to leach all of its juice? Many years I just cook a breast because my family doesn’t eat the legs. But I think this year I may spatchcock the turkey, which I think would help to get the legs cooked faster. I would really love to be able to stuff the bird, but I do not think I can get the interior to cook enough to be sure that that stuffing is thoroughly cooked. Have you ever done that?
Hello Kathy,
You could remove the legs and cook them separately. You would lose the grand presentation of a whole bird though. In all fairness is does make more sence to cook the legs seperate from the breast before you start the cook to get the correct temperature on both. Spatchcocking is a faster more even cook. If you cook on a rack and pan like I do in this video you would at least have the drippings for a great gravy.
I do not stuff the bird because of the reason you state... but my mom does.
Thank you, Johnny
OMG you so totally rock the Grill my fav meat on the bone New sub and hungry fans from Nor Cal
Thanks for watching!
Very helpful sir.
Thanks James.
Do you feel a slow n sear is worth the money for someone like me who cooks hot and fast. Does it keep temps pretty level at high heat? I appreciate your help. Also could you use the slow n sear in a 26 kettle
I love the slow n sear. Check out my video where I compare the 22 inch SnS to the 26SnS.
Sir can you tell me how you did the gravy please an thank you very much
Hello Henry. I sauté finely diced onion, garlic and celery in two tablespoons of butter, when onions are translucent add two tablespoons of flour stir until blond and add the drippings bring to a boil. If you don’t have enough drippings add chicken stock.. if to lose then add a little slurry of water and flour.
I think that turkey turned out phenomenal. I agree. It's best to have properly cooked poultry. Hope you have a Happy Thanksgiving. Cheers, Johnny! ✌️🦃
Thanks Dwayne. I hope you and your family have a great Thanksgiving!
How to tie the turkey
Hi Nina. I only tied the ankles of the turkey together. I tucked the wings and set the turkey.
Amazing ❤
Thanks 😄
Nice!
Hello JB. Thanks.
nice 🦃
Thank You!
I read store -bought turkeys come brined, and I shouldn't be brined again. I hope yours wasnt. Love your vids.
It wouldn't matter if it was. Thanks for watching!
That turkey looked amazing Johnny! The skin looked fantastic and yes, the breast was still juicy and looked delicious! Happy Thanksgiving!
Hello Kevin. Thank you!
1st!!! Wooooooooot!!!!
Heck yeah!
The brine is ridiculous you really want more salt on the brid ? Way over spiced you make it harder than it should be😢😮😢
Sorry this turned out to be too difficult for you. 😞😣😫🙁😩😞😔😕