How to Smoke a Turkey for Thanksgiving

Byamazingfoodstv


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Videography by JD Stewart

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48 Comments

  1. For all those who are talking about the temp you see on the thermapen: that shot was just supposed to show that I was checking temperature. The probe was only about 1/2” deep so it was much hotter than the lowest temp. Probing to the middle of the breast, the temp was 164° when it was removed.

  15. I think your videos are the best but I sure would like to see you remake this one with as much detail as your others. Size of turkey, when you say how to inject, ratio of injection, is it clarified butter? Timing is such a big issue with thanksgiving turkeys be great to get a little more information on that.

  17. Watching you cut off the turkey tail AKA the Parsons nose, was one of the saddest things I've ever seen you do. 😞 That is absolutely one of the best pieces of the entire turkey! Evidently, you don't like bacon very well. 😞

  20. Hey, I thought you were in New Mexico or AZ originally lol? I have learned a lot from your vids about how to manage a stick fire, etc, and to be honest, I've never had success with the skin of turkey, and I think it's precisely because I obsess with making it tender…when I could do your process, get a crisp skin AND have a tender turkey! So this t-day, I'm gonna do it exactly your way and see what happens!!

  21. Hey Jeremy, love the videos I’ve followed this recipe before and it came out perfect but now I’m trying to do it with a bigger turkey, how long long do you think a 22lb turkey would take? What do you recommend thanks in advance.

  31. Kia Ora, I did your turkey recipe this year. I've been threatening my family with a turkey experiment for 4 years and they've always been very very anti. I got into smoking meat about around 7 years ago and usually do something ornate for Christmas. Your recipe worked out amazingly, it was so tender, perfect flavours with the chipotle. Didn't use adobo as it's very very expensive here in New Zealand. Used chilli and cayenne instead. My brother-in-law, who was the most negative about turkey, let out an involuntary grunt of pleasure upon his first bite. He had seconds and thirds, everyone loved it and several people said it was the best turkey they'd ever had. So, thank you very much.

  33. Hey Jeremy, not sure if it was mentioned already, but you can french your turkey too with the herb butter before smoking in addition to injecting. Then you still get the herb butter against the meat without burning your herbs while cooking.

  35. I smoked two turkeys for Thanksgiving using this method. I used different seasoning, but they still stole the show! My family destroyed them! Great taste, crispy skin! I will say, though, if I had to do it over again, I would take them out a little sooner. I used a pellet smoker, and like you said, they cooked faster. A little faster than I expected that said, everyone loved it! The butter on the breast was a great tip! Thanks!

  39. I gave up after the first couple of minutes. I've been smoking turkeys every year for a decade or more now. First I don't bother to brine. Unnecessary on a smoked small turkey. No rub either. I only use pecan wood adding fresh wood every 30 minutes untill the bird has a nice mahogeny color. I cook at 260 degrees. That's as hot as my smoker can get. I choose a bird of 12 to 14 lbs. Cook until the probe reaches 165 and the bird comes out full of moisture and with a smoke ring into the meat. One year I had a big family get together and roasted one turkey and smoked another. The smoked turkey disappeared in no time as everyone wanted it over the roasted one. I have a fruit orchard so my choice of fruit woods but I think pecan goes best with poultry and I prefer it on briskets also.

  47. Amazed at how fast you get it done. I've done this for years and it takes all night for me most of the time (of course that includes the initial fire building, etc), often times we do a 20lb bird.

    Your videos have really helped my son and I up our game. Keep up the good work..

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