How to Smoke a Turkey for Thanksgiving

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Motion Graphics/Animation provided by Kaitlyn Kirk Design

[MadScientistBBQ]

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.

[matthewfunk]

Man, I've watched a lot of turkey vids and this one is the best.
1. Simple clear instruction
2. Pleasing setting/lighting

[TheMusicscotty]

This is honestly one of the best cooking channels on YT. I watch them all now. Learning a lot. He's like Alton Brown. Tells you the why and the science. Love it.

[craigchatterton]

Just did our first smoked turkey ever on our Traeger this year. We followed your instructions to a T. The BEST turkey we've ever had! Wow, very impressed (I'm writing as I'm eating lol). Thank you for the excellent instructions.

[derekjones]

So I followed your recipe to the tee, and made the best turkey I’ve ever had. Thank you so much!

[wardad]

Loved the song "Precious Jesus Hold My Hand" hard to beat good ole Gospel bluegrass

[rookiedriver]

I come back to this video every thanksgiving 😂

[davepenn]

I do mine pretty much the same, but I brine them first. It makes for a really moist bird that cooks a bit faster. And I put a couple of sprigs of rosemary or sage in the cavity.

[auroramike]

I appreciate the "why" as much as the "how", thank you.

[Bajodie]

I want to thank you for making these videos. I’ve recently picked up this great hobby as a fellow Meat market owner I CANNOT STOP smoking meats every weekend thanks to you brother.

[haroldskeete]

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!

[rickzurlo]

Just got into the smoking game. Bought my first cheap chargriller off set smoker about a month ago and have used it every weekend since, honing my skills. I found your videos, which have helped me tremendously. Did a brisket last week after your videos gave me the confidence to say "I can do that". It came out, ok.
Anyway this is pretty much the video i have been waiting for, in terms of production and editing. Your videos are super educational, but now with the close ups, good lighting, and clearly an upgrade in equipment, it is that much more enjoyable to watch. Thanks, and keep them coming. *cough* tri-tip next

[jcquan]

I had to come back to drop some praise. I tried pretty much exactly this for Thanksgiving this year and it came out amazing! The only thing I added was brining overnight. Thank you so much for your great and informative videos!

[CleveDawgPound]

I like to brine with herbs in the brine. Turned out great at thanksgiving. Didn’t need injecting and didn’t need herb butter. I would like to try this method as brining is kind of a pain.

[basilchisholm]

I love that you cut the chit chat and stay on message. When I’m trying to catch every detail the other is a distraction. Good job!

[jpwilliams]

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..

[timothyferguson]

I needed that tip when you said cut out the whole Brest first and then cut the other way against the grain. I definitely agree that cutting the old traditional way messes up the integrity of the breast.

[Rubbermeetsrd]

Your videos have been a inspiration to perfect my skills on a smoker. I started with a 100 offset I made okay food with it but it instilled patience now that I have moved to a higher quality offset I have gained a true passion for cooking with wood. In a pellet world I refuse to conform. People seem to think that having a pellet smoker is some kind of a cheat code but I believe other than being easier to control fire it simply isn’t true. I cringe when I have a conversation with someone about smoking meat and their method consists of a pellet oven. Not because I believe it’s bad food I just don’t think we’re doing the same thing. I guess what I’m saying is the symphony of smoking meat and orchestrating the fire temperature and food creates something that the set and forget method doesn’t compare to.

[erikdahl]

Finally got clearance to smoke the turkey this year. I smoke the prime rib every year for Christmas but everyone seems to be against me smoking the turkey. I do make a great one in the oven, but have made some awesome turkey breasts on the smoker as well. Thanks for the video. Will go traditional on my seasoning and brine, just to make sure no one is taken off guard.

[backyardq]

So by now I have seen 1 billion turkey videos in the ps t week. That in mind you did not bore me. I loved how you kept it simple in a way that I may actually be able to replicate.