Smoked Thanksgiving Turkey Recipe

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Smoked Turkey Recipe - Classic "Norman Rockwell Style" Thanksgiving Turkey Recipe cooked on a Traeger Pellet Smoker

#smokedturkey #thanksgivingturkey #howtobbqright

Smoked Thanksgiving Turkey Recipe
WHAT MALCOM USED IN THIS RECIPE:
- Meat Bags - bit.ly/bbqmeatbags
- Malcom's Bird Brine - bit.ly/H2Qbirdbrine
- Coleman Water Cooler - amzn.to/3lwhS3Y
- Killer Hogs AP Seasoning - bit.ly/TheAPRub
- Plaster Season Shaker - bit.ly/SeasonShaker
- Chicken Rack - bit.ly/KHChickenRack
- Red Handle 12" Slicer - bit.ly/H2QKnife12inch
When I think of the classic Thanksgiving turkey I have the image of the Norman Rockwell painting in mind. Grandma setting the big ole bird on the table with Grandpa waiting right behind her to carve it up. Everyone at the table is eagerly watching and anticipating a juicy, perfectly cooked bird.
For this recipe I start with a 48 hour brine on the turkey. A brine is the best way to get moisture and flavor deep down into the meat. Before you brine the turkey make sure you give yourself plenty of time to allow it to thaw properly. It takes 3-4 days for a turkey to thaw in the refrigerator plus the 48 hours for brining, so you need to plan it out.
For this turkey I used my brand new Bird Brine - bit.ly/H2Qbirdbrine . I placed the turkey in one of my Meat Bags bit.ly/bbqmeatbags (which is just an oversized ziptop bag) and poured the bottle of bird brine along with 2 gallons of water.
Now you need to keep the turkey cold for the entire brine time. When it's time to remove from brine, rinse the outside with cool water and place the turkey on a wire cooling rack over a sheet pan. Use paper towel to dry the skin and absorb any moisture in the cavity. I also set the turkey back in the refrigerator for an hour to air dry.
When it's time to cook, I first stuff the turkey with Celery, Onion, Garlic, and fresh herbs and the legs are tied with butcher twine. Then the skin gets basted with oil to help the seasonings stick and create a nice brown, crispy skin. To season the classic turkey I used some of my Killer Hogs AP Seasoning bit.ly/TheAPRub combined with ground poultry seasoning.
The classic turkey was always cooked in the oven, but I fired up my Traeger Timberline 850 for this cook set for 325°F - filled with apple pellets for just a hint of smoke flavor. Every 45 minutes I basted the skin with melted butter and about 1 1/2 hours in I started monitoring the internal temperature with a meat probe.
Turkey needs to reach a minimum of 165°F in the thickest part of the breast and 175°F in the thickest part of the thigh. This 16lb bird took 3.5 hours to cook completely. At this point I removed it from the Traeger and let it rest on the cutting board for 15-20 minutes. Then it's time to carve the turkey and serve. Here’s to wishing you and yours a Happy Thanksgiving!
- 1 whole Turkey 14-16lbs
- 1 bottle Malcom’s Bird Brine bit.ly/H2Qbirdbrine
- 2 gallons water
- 1/4 cup vegetable oil
- 3 Tablespoons Killer Hogs AP Seasoning bit.ly/TheAPRub
- 1 Tablespoon poultry seasoning
- 2 sticks butter
- 1 onion quartered
- 3 stalks celery
- 6-8 cloves of garlic
- 1 bunch of fresh poultry herbs (sage, rosemary, thyme)
Directions:
1. Completely thaw the turkey in the refrigerator for 3-4 days, remove the turkey from packaging discarding the neck and giblets. Place the turkey in a large container. Pour in the brine and remove as much air as possible.
2. Place the brine container in the refrigerate or into a cooler with ice for 48 hours. Make sure the turkey stays submerged and cold the entire time.
3. Remove the turkey from the brine solution and rinse gently. Place the turkey on a raised cooling rack over a sheet pan and pat the outside dry with paper towel. Place the turkey back in the refrigerator for 1 hours minimum to dry the skin.
4. Stuff the cavity with the celery, garlic cloves, onion, and herbs. Tie the legs together with butcher twine and apply vegetable oil the the skin with a basting brush.
5. Mix the AP seasoning and poultry seasoning together in a dredge shaker and apply a good coat to the outer surface of the turkey.
6. Prepare Traeger Pellet Grill or other smoker/grill for indirect cooking at 325 using a mild pellet such as Apple or Maple for light smoke flavor.
7. Place the turkey on the smoker and baste with melted butter every 45 minutes. Insert a probe thermometer into the breast to monitor internal temperature.
8. Remove the turkey from the pit once it hits 165°F in the thickest part of the breast
9. Rest the turkey for 15-20 minutes before carving.
Connect With Malcom Reed:
howtobbqright.com/
FB - facebook.com/HowToBBQRight/
IG - instagram.com/howtobbqright/

Malcom's Podcast - howtobbqright.com/howtobbqright-podcast/
For Malcom's BBQ Supplies visit - h2qshop.com/

Yuklab olish

Fikrlar

Mvs2527
Kun oldin
Damn why I'm hungry
Russ Eagle
9 kun oldin
Fantastic!
dfwnorthwest
10 kun oldin
Hmm no need to use one of those butter & sauce injectors?
Devon Winters
10 kun oldin
This looks incredible. Question for you or anyone here, I've looked at the meater probe but the max internal temp of 215 scared me. Would yall recommend the meater or maybe something like a Bluetooth Thermaworks instead?
moncorp1 Inc
11 kun oldin
Not a fan of stuffing smoked turkeys. I like to let the smoke circulate around in there.
David Grech
15 kun oldin
Big fat guys all love turkey
BK Campbell
20 kun oldin
I finally made a brisket worthy of bragging about- on top of that it was for my Christmas party. I followed your rules on seasoning temp and wrapping . Man not a slice was there after the party ! Thanks- you are the man
Doris Hall
27 kun oldin
na.to/womannudeshotgvbp vissuto Judy questo sta già cominciando 💋 、私は、話してください、彼は私が殺すと私は埋葬小屋をでビリーに仕事のハ定するために乗る音の思考が彼は多くの場合、次の階へ持ってあなたにない
Ms. Merlinda
27 kun oldin
Just used your recipe for a Christmas turkey. Moist as can be with great flavor! Thanks for the video!
Nicole Ford
28 kun oldin
Yummy 😋
Edward Chavis
29 kun oldin
who didnt like this video? had to be vegans...
Cartridge Generation Gaming
29 kun oldin
You can always rely on Malcom, come any special occasion if I'm stuck for method I always come to see what the the big dog has to say! Thanks Malcom you've been the saviour for many a occasion.
Jason Smith
29 kun oldin
Can u please invite me over for dinner one day?
J Cole
29 kun oldin
Malcolm, I've pleased many friends and family by following your lead, thank you sir! Merry Christmas To you and your family.
Robert Turnbull
Oy oldin
I just made a 20lb turkey following this and yeah it's the way to go.
buLLetproofJBE
Oy oldin
No injection?
Ugur Senturk
Oy oldin
Looks like itll be cold by the time ya done
David Miller
Oy oldin
As always looks good enough to eat Malcom 👌
YTA
Oy oldin
I noticed you didn't inject the turkey this time compared to your old video, was there any reason for that?
Bluebastard Og
Oy oldin
👍🏼
Larry Ohara
Oy oldin
Did this for Thanksgiving...my wife used the veggies stuffed in the bird for last weeks turkey soup...it was fantastic!
Ahmed Monir
Oy oldin
Happy Thanksgiving, The table was seven gigantic whales and seven large loaves, not a turkey The very important thing is the dialogue that will take place between Jesus, peace be upon him, and between God Almighty and Majestic on the Day of Resurrection, and which will be about people worshiping Jesus and his mother and making them gods, and the dangerous thing here in this dialogue is that Jesus did not ask God for forgiveness and mercy for his people But he attributed the matter to the glory and wisdom of God, for fear that God will punish him. Table Spread In the name of Allah, the Beneficent, the Merciful.[5:110] When Allah saith: O Jesus, son of Mary! Remember My favour unto thee and unto thy mother; how I strengthened thee with the holy Spirit, so that thou spakest unto mankind in the cradle as in maturity; and how I taught thee the Scripture and Wisdom and the Torah and the Gospel; and how thou didst shape of clay as it were the likeness of a bird by My permission, and didst blow upon it and it was a bird by My permission, and thou didst heal him who was born blind and the leper by My permission; and how thou didst raise the dead by My permission; and how I restrained the Children of Israel from (harming) thee when thou camest unto them with clear proofs, and those of them who disbelieved exclaimed: This is naught else than mere magic; 5:111] And when I inspired the disciples, (saying): Believe in Me and in My messenger, they said: We believe. Bear witness that we have surrendered (unto Thee) "we are muslims". [5:112] When the disciples said: O Jesus, son of Mary! Is thy Lord able to send down for us a table spread with food from heaven ? He said: Observe your duty to Allah, if ye are true believers. 5:113] (They said:) We wish to eat thereof, that we may satisfy our hearts and know that thou hast spoken truth to us, and that thereof we may be witnesses. 5:114] Jesus, son of Mary, said: O Allah, Lord of us! Send down for us a table spread with food from heaven, that it may be a feast for us, for the first of us and for the last of us, and a sign from Thee. Give us sustenance, for Thou art the Best of Sustainers. [5:115] Allah said: Lo! I send it down for you. And whoso disbelieveth of you afterward, him surely will I punish with a punishment wherewith I have not punished any of (My) creatures. [5:116] And when Allah saith: O Jesus, son of Mary! Didst thou say unto mankind: Take me and my mother for two gods beside Allah ? he saith: Be glorified! It was not mine to utter that to which I had no right. If I used to say it, then Thou knewest it. Thou knowest what is in my mind, and I know not what is in Thy Mind. Lo! Thou, only Thou, art the Knower of Things Hidden ? [5:117] I spake unto them only that which Thou commandedst me, (saying): Worship Allah, my Lord and your Lord. I was a witness of them while I dwelt among them, and when Thou tookest me Thou wast the Watcher over them. Thou art Witness over all things. [5:118] If Thou punish them, lo! they are Thy slaves, and if Thou forgive them (lo! they are Thy slaves). Lo! Thou, only Thou, art the Mighty, the Wise. [5:119] Allah saith: This is a day in which their truthfulness profiteth the truthful, for theirs are Gardens underneath which rivers flow, wherein they are secure for ever, Allah taking pleasure in them and they in Him. That is the great triumph. [5:120] Unto Allah belongeth the Sovereignty of the heavens and the earth and whatsoever is therein, and He is Able to do all things.
nextexitgraff
Oy oldin
I woulda left the wings unpinned, cavity empty and legs untied, just flailing around.... more exposed surface area = more crispy skin!
Bud Harris
Oy oldin
Awesome!!!!!!
Artie G
Oy oldin
He should star as a king in an altered version of history movie where we had knights and kings in the south. "where are my subjects at? while i wait, imma eat this turkey leg, get on outta here"
Shawn
Oy oldin
Try this with some bacon fat....now that’s southern 😂
Jordan Beigle
Oy oldin
How do you get the seasoning to get into the bird, and not just slide around after it’s cooked?
Lsb 63SS
Oy oldin
Malcom Don’t Mess Around......Good O’L Boy Right There Do’n What He Does🍗🍗🍗🔥🔥🔥🔥
Terry Spaulding
Oy oldin
Malcom, thank you, thank you, thank you!! 2020 thanksgiving landed my dad and mom in quarantine over thanks giving. My dad is the family cook, so without him I stepped up to the plate to cook the 16 lbs. turkey for our family thanksgiving. I bought a GMG Daniel Boon the Monday of thanksgiving week and did your "Norman" recipe. It was the first time I ever used a pellet grill and the first time I ever cooked a turkey. Your video was such a great guide and gave me the confidence to knock our bird out of the park. It was the best bird our family ever had. Your passion for cooking and creative flavor profiles helped make our holiday a great meal in spite of not being able to be all together.
Chase Alsmo
Oy oldin
What brand is the wireless meat thermometer shown in the video?
Ahmed Monir
Oy oldin
Hi The table was seven gigantic whales and seven large loaves, not a turkey The Table Spread In the name of Allah, the Beneficent, the Merciful.[5:110] When Allah saith: O Jesus, son of Mary! Remember My favour unto thee and unto thy mother; how I strengthened thee with the holy Spirit, so that thou spakest unto mankind in the cradle as in maturity; and how I taught thee the Scripture and Wisdom and the Torah and the Gospel; and how thou didst shape of clay as it were the likeness of a bird by My permission, and didst blow upon it and it was a bird by My permission, and thou didst heal him who was born blind and the leper by My permission; and how thou didst raise the dead by My permission; and how I restrained the Children of Israel from (harming) thee when thou camest unto them with clear proofs, and those of them who disbelieved exclaimed: This is naught else than mere magic; 5:111] And when I inspired the disciples, (saying): Believe in Me and in My messenger, they said: We believe. Bear witness that we have surrendered (unto Thee) "we are muslims". [5:112] When the disciples said: O Jesus, son of Mary! Is thy Lord able to send down for us a table spread with food from heaven ? He said: Observe your duty to Allah, if ye are true believers. 5:113] (They said:) We wish to eat thereof, that we may satisfy our hearts and know that thou hast spoken truth to us, and that thereof we may be witnesses. 5:114] Jesus, son of Mary, said: O Allah, Lord of us! Send down for us a table spread with food from heaven, that it may be a feast for us, for the first of us and for the last of us, and a sign from Thee. Give us sustenance, for Thou art the Best of Sustainers. [5:115] Allah said: Lo! I send it down for you. And whoso disbelieveth of you afterward, him surely will I punish with a punishment wherewith I have not punished any of (My) creatures. [5:116] And when Allah saith: O Jesus, son of Mary! Didst thou say unto mankind: Take me and my mother for two gods beside Allah ? he saith: Be glorified! It was not mine to utter that to which I had no right. If I used to say it, then Thou knewest it. Thou knowest what is in my mind, and I know not what is in Thy Mind. Lo! Thou, only Thou, art the Knower of Things Hidden ? [5:117] I spake unto them only that which Thou commandedst me, (saying): Worship Allah, my Lord and your Lord. I was a witness of them while I dwelt among them, and when Thou tookest me Thou wast the Watcher over them. Thou art Witness over all things. [5:118] If Thou punish them, lo! they are Thy slaves, and if Thou forgive them (lo! they are Thy slaves). Lo! Thou, only Thou, art the Mighty, the Wise. [5:119] Allah saith: This is a day in which their truthfulness profiteth the truthful, for theirs are Gardens underneath which rivers flow, wherein they are secure for ever, Allah taking pleasure in them and they in Him. That is the great triumph. [5:120] Unto Allah belongeth the Sovereignty of the heavens and the earth and whatsoever is therein, and He is Able to do all things.
Uncle Birds BBQ
Oy oldin
Looks good. I prefer to leave the legs wide open on my Turkeys so the smoke can flow through.
Eujenio Gallegos
Oy oldin
Could you smoke a whole fresh ham??
Gregory Johnson
Oy oldin
Man that damn turkey made me so hungry!!
ImFreerider
Oy oldin
Thanksgiving 2020 - made it. Killed it! Everyone loved it. Will make this again. I love the sincerity and honesty in how you present yourself in your videos. I laugh every time. 100% you. Awesome.
Daniel Sawdy Jr.
Oy oldin
Malcolm, just tried your bird brine and smoked with some hickory. Best bird ever! Thank you.
estradacg
Oy oldin
Followed this recipe and it was the best turkey I’ve ever had and family was happy. Used the green egg to smoke it. Thanks for posting your great videos!!
Georgie-Porkchop BBQ
Oy oldin
That is a perfect bird!
Chuck Nesbit
Oy oldin
This was great. I cooked an 11 pound organic turkey on the Big Green Egg. Brined for 24 hours. At 325 degrees it took about 2 1/2 hours. I basted with butter every 30 minutes. It was golden brown, moist inside and tasted great! A perfect entree for the Thanksgiving meal.
Omar Wahdan
Oy oldin
This guy is the Bob Ross of BBQ 👍😊
David Frame
Oy oldin
heard this same comment many times last night: “best turkey I’ve ever had.”
dnkc999 9
Oy oldin
Malcom.. Thank you sir.. Everyone at the table said it was the best turkey they ever had.. Love the channel.. Keep up the great work.. Thank you again..
Thiscatsgotclaws
Oy oldin
I did this yesterday on my Weber kettle grill after the 48 +hours brine. It was beautiful.
John Adams
Oy oldin
Followed this and our Thanksgiving Turkey turned out better than ever! Thank you!!
Gil Michelini
Oy oldin
Malcom, I followed your suggestions and made the best turkey EVER. When I made the first cut on the drumstick, juice squirted out, and that was after at least 30 minutes of resting. THANK YOU When had a windstorm recently and it destroyed one of my grilles. I was able to get an Oklahoma Joe Longhorn to replace it. I had been smoking only on a Weber Kettle, so this was a completely different experience. I need to search for videos for tips on BBQing for an offset smoker.
Curtis Hadley
Oy oldin
Oh my goodness! I did this recipe for thanksgiving today. It was my first ever full turkey and it was a HUGE hit! It is seriously classic flavor (you’ll know what I mean when you make it) and delicious! You taste the meat, the smoke, and spices. Thank you for this recipe!
X Jesh
Oy oldin
I can tell you there’s a happy family in MI that really enjoyed the recipe this evening.
Rob abq
Oy oldin
Thank you Malcolm, just got done eating and it turned out perfect!
Prr4444
Oy oldin
Hazlehurst, MS here Malcolm. Thanks for a great recipe. Followed it close and it turned out great! Everyone was wowed!
Fiona C
Oy oldin
I did have to smile when you said it was a big turkey. We raise organic pasture turkey. Heritage breeds. Blue Slate, Chocolate and Bronze. This year the customers turkey's were all 18 pounds with three that topped 35 pounds. They are very different as to meat color and fat. You may want to try one. You rocked cooking it, gorgeous!
Preston Williams
Oy oldin
Malcom Reed thank you for all you do.
michael ditaranto
Oy oldin
Just did this for my thanksgiving turkey. Home run! In Malcolm’s own words: “This turkey never had a chance to be dry!”
Ed Sanford
Oy oldin
OK... I just finished cooking my Thanksgiving Turkey. I tried to follow Malcolm's recipe and processes exactly. The bottom line is that this turkey is outstanding in that in the final analysis it ended up almost precisely in the same "condition" as the one in this video. Nevertheless, there were some differences and some cautions. I brined and prepared the turkey exactly as Malcolm showed. However, his brine was sold out so I used another product. This product had to be boiled and cooled which added a little more time, but no big deal. I brined for 48 hours and finished a day before Thanksgiving. Mine sat in the fridge for about 15 hours instead on one hour... No big deal. The skin was perfect. I stuffed the turkey with nearly the same ingredients as recommended, and I used olive oil as a binder and used Malcolm's AP rub and poultry seasoning as suggested (I am impressed with the AP). I have a Primo smoker and got my coals ready ahead of time and it was ready to light and go about an hour before my target cooking start time. I got the temp up to 325 degrees; I use the Barbecue Guru to control my smoker. All of this was going great. I put the turkey on and I checked that the temp was back to 325 (drops when you open the lid and put the turkey in on the rack) at about 12:20. I melted my butter and was ready to "drizzle" it on at about 1:30... Now for the shocker. The turkey had browned and looked like it was ready to take off... I was beginning to panic because this bird was cooking fast. Mine was 14 lbs and I assumed a 3 hr cooking time as opposed to Malcolm's 4 hr time with a 16 pounder. I checked it with my probe and this turkey was right at 150 degrees. I put in the probe for the Barbecue guru so that I could watch it. I drizzled the butter on and closed it back. I checked it again in a half hour, and that bird was right at 160. I checked the internet and found that others experienced a fast cook time with brined turkeys on the smoker, but results were good. I started to calm down. By 2:20 that bird was at 168. So, I pulled it and took it in the house and rested it for 30 minutes with a foil tent. I cut into it like Malcolm recommended by taking the legs off first. The juice just poured out and it had a nice smoke ring. I carved out the two breasts and ate a slice... succulent. What did I learn? Brining and smoking is a fast process, especially with a smaller turkey. Of course the turkey was ready well before the rest of the dinner.... that's ok. 325 degrees is probably too warm. When I do the next one on Christmas, I am going to reduce the temperature to 275 and go for a little longer cook. Other than that, special thanks to Malcolm for a great recipe. I hope this helps someone.... Ed
Bryan Blick
Oy oldin
Hey Malcolm! I smoked a Norman turkey this morning, and it was awesome!! Thank you so much for your expertise and help. My turkey turned out fabulous!! So moist and flavorful.....perfection!! Thanks again brother!!
Rich G
Oy oldin
Thanks for the vid. I followed your recipe and it came out amazing
Mike Denney
Oy oldin
Made this turkey recipe today! Absolutely phenomenal and so juicy! I need to get a better slicing knife tho.
rooster guy
Oy oldin
I have watched a lot of turkey videos then I came to the video that I will definitely use for my cook thank you sir !
Branden Maytum
Oy oldin
This is like the NSFW food. Should be illegal its so good. Great as always!
Adam Moore
Oy oldin
I love watching your videos. You don't take yourself too seriously and give all the pertinent information in a way that just makes your audience like you. Keep up the great work.
Gornergrat
Oy oldin
Hi Malcolm, thanks for helping thousands of people learn how to BBQ right. I have a question for you. The stores were selling half of a turkey this year. They cut those big 22 pound turkeys in half. How would you cook a half of a turkey? Thanks
Matthew Korn
Oy oldin
I wish someone looked at me the way malcolm looks at that turkey
Barry Wilson
Oy oldin
Great looking turkey,thanks for the lesson. Happy Thanksgiving to y'all
Adam Ruiz
Oy oldin
Smoking a 17 pound turkey for me and the wife today.... 8-10 people? C’mon Malcom! Aim higher!
TOM PIPPS
Oy oldin
TOM PIPPS FOAM- BATON ROUGE LOUISIANA USA HI HELLO &
doc
Oy oldin
Seriously, November 13th!!!. This vid should have been out beginning of October at least. I would have ordered your products, I already use them. After watching your videos and buying your products I've been smoking competition level ribs!! It took me a couple tries but without your videos and products I wouldn't be at the cooking level that I'm at!! You last minute me on the Turkey. I will be trying your recipe and products on an after Thanksgiving turkey.
Little Boy
Oy oldin
the thumbnail looks like Herbert from family guy tf
Paul Thompson
Oy oldin
A man who loves his work.
Left is Not Right
Oy oldin
Bro I heard you mention turkey noodle soup on your podcast. I'm thinking turkey pot pie!
Steve Sapir
Oy oldin
Lol...love your vids man. They’ve been a huge help. I really enjoy how much you truly love the craft. Stay healthy sir.
Sootlife_strokin
Oy oldin
Thank you for what you do! Ever since I started smoking you are my go to guy! I have learned so much from watching your videos! Happy Holidays brother!
Mike Sullivan
Oy oldin
You mentioned saving the carcass for a stock. Was just curious given your creativity have you ever made a stock/soup on the smoker???? Happy Thanksgiving and thanks for all the great recipes you share with the rest of us beginners! Thank you Malcom!
Jon Miller
Oy oldin
Nice to see you are not "slicing" the Turkey with the Norman Rockwell, with the grain slice...You are cutting against the grain...Well done
Cory Wijnhamer
Oy oldin
You dont rinse the brine out and off of the bird afteR?
raymundoizaguirre
Oy oldin
I started bbq because of you bud. Great inspiration and great recipes! The bbq Don
Jon Fox
Oy oldin
Malcolm Reed is my spirit animal
CookingSingle
Oy oldin
I never had smoked turkey. Looks yummy.
James Nigro
Oy oldin
Malcolm you are the Czar of BBQ. I just got 3 of your Killer Hog rubs. Bless you and your family
Paviter Sangha
Oy oldin
Love it
Heather Davidson
Oy oldin
I followed this for thanksgiving today and it turned out great thanks for the recipe!
Bobby Hurst
Oy oldin
We had the same idea! I had to cook a lot of bacon. I cooked it in the oven. Poured the grease in a frying pan and got it real hot and drizzled it over the turkey, breast up. I put my seasoning on it then it turned hard and was incased in bacon grease and seasoning which was your AP rub. I brined it for 24 hours prior. I just put it on the pellet smoker. I hope it turns out good.
Shane Baker
Oy oldin
I'm surprised you didn't take off the pearls/medallions from the carcus in the video. Those are hands down the best bite of the bird.
Ray Bates
Oy oldin
You are the BBQ dude. Salute from a fellow Sippian!
Carlton Harris
Oy oldin
You’ve made me the hero and many BBQs. ThAnks for sharing your expertise!!
YoMoma777
Oy oldin
Why so long on the brine? I thought generally 1 hour per pound but I know that can change using less salt. But still, 48 hours?
chad connolly
Oy oldin
😍😍
Doublehoff105 Hoff
Oy oldin
He is going to eat most of the turkey before Thanksgiving dinner.
joe macky
Oy oldin
no way. that beautiful knife is sold out. crap.
RunninFromTheK9
Oy oldin
You coming over right
Sandi Onaran
Oy oldin
I enjoyed the video (again) and I am glad I found this. I had forgotten Malcom's name. It just popped up on my side bar on laptop.. Timely as I am smoking a turkey this week. The other great part of this youtube are the sweet and funny comments. Refreshing during these difficult times! I DEF booked marked Malcom just now. Happy Holiday everyone. Stay safe.
Hungry Haus
Oy oldin
Now I know what to do with all that bacon grease. Happy Thanksgrilling. Why do people say you're not smoking at 325°?
Simon S.
Oy oldin
How long do you suggest i brine my 25lb turkey?
John O'Boyle
Oy oldin
I love you man 😂
Phillip Morris
Oy oldin
what kind of wireless probe did you use in the turkey breast to montiour the temp
Phillip Morris
Oy oldin
@Mathew Miles thanks
Mathew Miles
Oy oldin
meater.com/
Roblox gamer
Oy oldin
You can put adds in your video you deserve the money
Alexis Pinero
Oy oldin
Why you no seasoning inside of the skin ?
fshkypr
Oy oldin
What would be a good poultry seasoning.. turkey looks amazing. Happy Thanksgiving.
balk37
Oy oldin
Can you use a backwood smoker on this recipe
Bryan King
Oy oldin
This man has taught me everything I know about BBQ. Thank you Malcolm. When I bought my first pellet grill, I found this site and nearly ever recipe I have tried has come from you. Thank you Sir.
Cuz Solutions
Oy oldin
Me too! And I really mean that.
Three Rivers Outdoors
Oy oldin
Check out my recipe for smoking and brining! uzhouse.info/camera/video/f3ZjrJa2hJ3TmmE
CW
Oy oldin
Malcolm is AWESOME!! "Norman ain't got nothin' on me".