How I Brine and Smoke a Turkey!

Рет қаралды 143,518

Күн бұрын

Getcha Some APC BBQ Rubs Here:
www.pitmaster.us/
Join the Pitmaster Class for 25% OFF:
class.pitmasterclass.us/p/pit...
My FAVORITE bbq grill :bit.ly/3mmLqod
for 10% all grills and accessories enter MAKEITWORK at checkout
Thermoworks ChefAlarm: amzn.to/2yE7Qa5
Knorr Caldo de Pollo: amzn.to/2Fr6sOn
Brine Bucket: amzn.to/2DuWuZZ
-
Just in time for turkey day!
-
Sharing with you all how I approach my holiday bird and ensure I get a juicy, moist, and perfectly smokey flavor every single year on my Hasty Bake Legacy Charcoal Grill.

Пікірлер: 147

@baldyboy418 2 жыл бұрын

ArnieTex, this is the best video I have found. I did your brine for a Turkey last year and it got the best reviews. I was panicked I couldn’t find the video but lucky I did. Thank you for explaining everything so clearly I’ll definitely write everything down this year. I have so much respect for you. Stay safe hope you and your family are happy and healthy

@ArnieTex 2 жыл бұрын

Thank you so much Cody, thats great feedback for me. Please subscribe if you have not done so, have a Happy Thanksgiving and God bless.

@chuckstewart7331 2 жыл бұрын

Arnie Tex : I have RUINED many a turkey , but no more , thanks to you ! I did your brine with a few additions , cooked it with your directions , turned out great , family wiped it out nothing left but a skeleton 😄😂😁

@ArnieTex 2 жыл бұрын

Man thats great to hear Chick, so glad we could help you cook great turkeys, thanks for sharing your feedback.

@jimpollockmusic 4 жыл бұрын

ArnieTex - WOW! Did my first brine and smoked turkey for the Thanksgiving crowd yesterday. It was a huge hit my friend! Thank you for a great video. I followed your instructions to a tee with a couple twists. 1. I use an off-set smoker so I had a bit of struggle keeping the heat range during the pouring Arkansas rain. I set my phone timer like you suggested and it worked great. I also invested in a good digital cook thermometer which made things much simpler along with my digital pocket thermometer. 2. Turkey was in the brine longer than suggested due to poor time management on my part (just over 24 hours), so it was a tad bit saltier-but still a crowd-pleaser. The Caldo de Pollo is a must (I also added 2 Clove buds when I boiled the brine mix; wasn't overpowering and added a new dimension to flavor). This turkey was by far the star of the show and most juicy, perfectly cooked bird I've made in 30 Thanksgivings! Doin' it again soon. Thanks again. jp

@ArnieTex 4 жыл бұрын

Awesome feedback Jim, thanks for watching and very happy to see your Turkeys turned out great

@tjdinfl Жыл бұрын

Not just a good turkey video, but an excellent video in general! You do a fine job, sir! No nonsense.

@andrewgonzales7450 4 жыл бұрын

Decided to try a spatchcock turkey this year, I stumbled upon your video, and I must say, you have the most informative, detailed presentation on how to brine, and spatchcock a turkey, I appreciate your knowledge on grilling, and I look forward to checking out more of your videos! Hope you and your loved ones have a Blessed Thanksgiving....Thanks from California!

@arniesegovia2809 4 жыл бұрын

Thanks Santos, appreciate the nice words, enjoy buddy.

@buckethead5803 2 жыл бұрын

Gotta say I'm really digging your videos. Very nice how explain things because I am unfamiliar with brining and honestly thought that to smoke it always has to be 200-250° which is why I ain't into it. But I'm starting to reconsider the smoker. Make my wife happy because she bought me a smoker I've only tried twice sitting for almost 2 years now

@Danman1972 2 жыл бұрын

Since I have 60 year old pecans in my yard I save the bigger stuff that comes off of them. I have a nice pile of it behind my shed that has been there a bit. One branch has been there since we moved in. Going to cut it up soon for some smoking. We have only been here for roughly a year. Then we trimmed up some of the pecan and I saved a bunch and stacked back there. Want to try a spatchcock turkey before T-day because I normally smoke them whole on the weber kettle in a roasting pan. I use apple and a small bit of hickory usually. Want to see which is better and I my wife loves turkey so.... Leftovers and sandwiches are always good. Will likely share with the neighbors as well. I use a water pan and the snake to get it around 350... Gonna try that brine. I can get the chicken base local from the Fiesta. Right around the corner.

@craigrafferty4159 4 жыл бұрын

Nice simple instructions. I have done this before and turned out well. I came on here to look for a little something to add to the turkey this year! Can't wait to use your ideas

@steveclark8731 4 жыл бұрын

Thanks Cheech. Excellent tips!

@daviddrakeford9567 4 жыл бұрын

Going to smoke my first Turkey this year. When he said brown sugar in the brine, I hit subscribe!!

@jbutts72 4 жыл бұрын

Brother. I followed your directions almost to the T. I did everything by half with a chicken. I should’ve made two. My family killed them. Thanks. Keep the vids coming.

@arniesegovia2809 4 жыл бұрын

awesome feedback, thanks a bunch and thanks for watching

@SmokinJoesPitBBQ 5 жыл бұрын

Great cook Arnie!👍🏽

@ArnieTex 5 жыл бұрын

Thanks Joe

@bellinghama 4 жыл бұрын

Very helpful video! Great job.

@arniesegovia2809 4 жыл бұрын

Thank you Stephen and thanks for watching

@JohnLopez-jt1cj 4 жыл бұрын

Thanks for the video and tips, Happy Thanksgiving 💯

@arniesegovia2809 4 жыл бұрын

Thank you John, Happy Thankgiving to you too.

@joerodriguez2083 4 жыл бұрын

Great way to cook a turkey just made me change my mind of cooking an extra turkey...Great recipe for brining and seasoning process seems easy and with good judgment turkey should come out like yours..IT LOOKS DELICIOUS. ..GREAT JOB

@arniesegovia2809 4 жыл бұрын

Thank you Joe, enjoy

@alainalvarez5416 4 жыл бұрын

end results looked really good. thanks for the tutorial

@ArnieTex 4 жыл бұрын

Thank you for watching

@rickyl04 5 жыл бұрын

Absolutely love you channel. You keep it very simple. Enjoy your holiday season bro. ✌️ & ❤️ to each and everyone.

@ArnieTex 5 жыл бұрын

Thank you Ricky

@cdelliodellio6011 4 жыл бұрын

This is the best video I've found for TRUE brining.. Great job sir!!!

@arniesegovia2809 4 жыл бұрын

Thank you and thanks for the kind words, keep watching

@cinderella23queen37 4 жыл бұрын

Cdellio Dello, I been making a brine for my turkey for year's

@nickb.6884 2 жыл бұрын

I love your videos. I love how you explain how the process will effect the meat as well as seasoning. Keep up the good work

@ArnieTex 2 жыл бұрын

Right on thanks Nick

@jayalldayism 3 жыл бұрын

Awesome video! Can’t wait to try this. Looks delicious

@ArnieTex 3 жыл бұрын

You'll love it!

@IIDASHII 5 жыл бұрын

Great video, man. You have great camera presence. I'm surprised that you don't have more subscribers.

@ArnieTex 5 жыл бұрын

IIDASHII appreciate that comment and feedback tremendously. We working until we get there. Thanks so much for watching

@ArnieTex 5 жыл бұрын

Me too, thanks

@kelsjefl 5 жыл бұрын

Looks great! I’ll try this, for sure!

@ArnieTex 5 жыл бұрын

good deal enjoy

@dwayne85261 4 жыл бұрын

Very informative. Good job!

@ArnieTex 4 жыл бұрын

Thank you Dwayne and thanks for watching, stay tuned for more.

@chingonbbq3660 5 жыл бұрын

Appreciate the pro tips ArnieTex

@ArnieTex 5 жыл бұрын

my pleasure now go smoke a good turkey

@asahigginbotham7641 2 жыл бұрын

Did everything but spatchcock the turkey and it was the best smoked bird I've ever had. There was no leftover turkey! Thanks for the tips!!

@ArnieTex 2 жыл бұрын

For sure Asa, enjoy

@rreasons64 4 жыл бұрын

Kool video.... Fun and informative

@arniesegovia2809 4 жыл бұрын

Thank you Ray

@davebutler5465 4 жыл бұрын

GREAT VIDEO!!! Thank you!

@arniesegovia2809 4 жыл бұрын

Thank you Dave

@davidlindsey7086 4 жыл бұрын

I use a hand-held jigsaw to cut the backbone out of the turkey. Works great when the bird is frozen.

@arniesegovia2809 4 жыл бұрын

What a great idea

@porkchopspapi5757 4 жыл бұрын

A master class sir thank you.

@arniesegovia2809 4 жыл бұрын

Thank you

@mercilessmenace3107 2 жыл бұрын

“One of the worst experiences you can have is a dry turkey”… Then there’s me with relatives who always cook dry turkey EVERY thanksgiving 😂

@ArnieTex 2 жыл бұрын

oh man not good lol.

@BarBQ22 5 жыл бұрын

Rite on ArnieTex! Nice and simple and have everything in the pantry already.. Happy Turkey Day stud.

@ArnieTex 5 жыл бұрын

Yessir Brian enjoy!

@charleswayne8595 4 жыл бұрын

My egg is going to have some fun tomorrow thanks

@BigT27295 4 жыл бұрын

Love this recipe ...

@arniesegovia2809 4 жыл бұрын

Thank you Big T

@MrColbrot 4 жыл бұрын

very nice man thank you

@mbnhameed1111 3 жыл бұрын

Hello Arnie, How do I keep the turkey skin crisp ? I smoked the turkey , it turned a nice color and skin was crisp but after resting and waiting an hour to start dinner, the skin turned soft/leathery . So how do you retain a crisp skin after few hours of the bird being smoked ?

@ArnieTex 3 жыл бұрын

Unfortunately the longer the rest is the softer the skin will be because as it cools off the meat will begin to sweat out heat and moisture. Also if your holding in an ice chest or cambro type setting that too will contribute to the soft skin. My guess after a long rest like that would be to put it in the oven at 400-450 at least for 5-15 minutes and that may help crisp it back up but dont leave it to long.

@anthonysandoval965 3 жыл бұрын

Pecan does something magical to pork! Its my go to when smoking pork 😊😋

@ArnieTex 3 жыл бұрын

Totally agree on the pecan, amazing on turkey too, thanks

@ThunderLips730 5 жыл бұрын

Great video.

@ArnieTex 5 жыл бұрын

Thank you Thunderlips, appreciate it.

@mferrarorace 4 жыл бұрын

Well done my friend!

@ArnieTex 4 жыл бұрын

Thank you

@stantonjohnson2008 4 жыл бұрын

Just found this guy...and I like this guy!!

@ArnieTex 4 жыл бұрын

Hey! I like you too! Thank for tuning in.

@kevindowner766 4 жыл бұрын

Great video!

@arniesegovia2809 4 жыл бұрын

Thank you Kevin, appreciate you checking us out, have a happy Thanksgiving.

@kevindowner766 4 жыл бұрын

You as well thank you

@tanyafabuluje4141 4 жыл бұрын

Thanks looks Delicious yum

@arniesegovia2809 4 жыл бұрын

Thank you, appreciate ya watching my channel

@edwardrock1666 3 жыл бұрын

Great video

@ArnieTex 3 жыл бұрын

Thank you Edward

@dragonfly1414 5 жыл бұрын

Your turkey look delicious, don't has time for 12 hrs smoke after watching your video that the way to go for me for Christmas Dinner.

@ArnieTex 5 жыл бұрын

Yessir, enjoy.

@henrycarmona8560 4 жыл бұрын

Yes sir!!!

@arniesegovia2809 4 жыл бұрын

Thanks

@thats.grantastic 4 жыл бұрын

Awesome video - thanks for sharing. Is there an optimal turkey weight that you recommend for smoking?

@arniesegovia2809 4 жыл бұрын

not really BD, mostly its personal preference and mine is 16-18. Thanks

@tgr.4550 4 жыл бұрын

I'm going to try this on my traeger

@ArnieTex 4 жыл бұрын

Yessir that wil put a nice color and flavor on the bird

@laryenstammer1554 4 жыл бұрын

Same here I am excited to try it, I love to smoke all the food :)

@budlightdaddyjuan 5 жыл бұрын

Nice work primo. I got a turkey I purchased on sale at the end on xmass. Great idea on the caldo de pollo for the brine. Now I can't wait to spatchcock that byrd!

@ArnieTex 5 жыл бұрын

Glad you liked the video amigo, enjoy and btw that brine works great on chicken too, ;)

@johnnysimmons1546 4 жыл бұрын

Awesome instructions! I made a big mistake this year, tried an injection of a beer, honey, creole recipe, and it basically made the meat have a flat beer flavor, so, never again will i ever use beer in anything as far as injection for meat or brine! Apple cider brines, also are a bit flat tasting, this is what meat needs, which is basically some salty pop!

@ArnieTex 4 жыл бұрын

Thanks Johnny

@timbobcreations3915 4 жыл бұрын

Dude said Osmosis....I'm learning how to cook scientifically!

@ALex-qo8vq 4 жыл бұрын

Kentflix I said the same thing lol

@wlware9040 4 жыл бұрын

OMG!!! What a beautiful bird. You're inspired me to give it a try. I've always used the brine method and your take is very interesting. Question... why do you prefer Ozarka distilled water over Ozarka spring water?

@arniesegovia2809 4 жыл бұрын

Thank you WL, I like distilled water because it has no chemicals or minerals or anything that can react with the ingredients, Spring water is probably ok too btw, just personal preference on my part fo rthe reasons I mentioned. Happy Thanksgiving

@wlw.315 4 жыл бұрын

Hello again ArnieTex. I tried your Spatchcock Turkey recipe for Thanksgiving and it was a huge success. The family loved it! It totally knocked our socks off. So tender and juicy. I followed your recipe exactly with no deviation and I couldn't be more proud of how it turned out. Beautiful color without me having to do all that basting and it cooked so much faster than the traditional cook method in oven. I just love ya! Thanks for sharing.

@ArnieTex 4 жыл бұрын

@@wlw.315 thanks for that awesome feed back and thanks for watching

@willbraswell7425 4 жыл бұрын

Great job! Thanks for sharing your experience. Was your turkey a natural turkey that wasn't packaged in a brine already or was it a regular grocery turkey that are usually pre-brined?

@ArnieTex 4 жыл бұрын

Thanks Will, for sure not a pre brined turkey,

@porkchopspapi5757 4 жыл бұрын

That's a great question. None of the cooks you see ever mention that. From what I've found, you do not want to brine an already injected bird.

@arniesegovia2809 4 жыл бұрын

@@porkchopspapi5757 That's probably true, I have done it to Butterball chickens but less salt, that's was several years ago.

@crazycrowb4l836 5 жыл бұрын

One question Arnie you said you use pecan now is that chunks or is that a log and you chop it up?

@ArnieTex 5 жыл бұрын

Thanks for watching CrazyCrow, that was a small pecan log in the video and I use my mitre saw to cut them down to my preferred sizes. Usually smaller chunks for poultry and bigger for brisket.

@bar20bbq70 2 жыл бұрын

A lot of the poultry that is sold in grocery stores has already been injected with at least a 10% salt solution.

@ArnieTex 2 жыл бұрын

Some yes, it's true

@shannoneast 5 жыл бұрын

Heya Arnie! You've got some great tips! So, I wonder how long did you bbq the bird for in total?

@ArnieTex 5 жыл бұрын

Thanks Shannon, most of my turkeys are 16-18 lbs and are cooked in 2-2.5 hours, thats cooking at 300 degrees + -, . Every cooker and situation is a little different so use that at a guide, altitude also affects cooking temps so depends where you are at. Thanks

@shannoneast 5 жыл бұрын

ArnieTex ok great! We've been doing a 13 lbs turkey mostly...I also cook it up on our Treager. I luv the the spatchcoc technique!

@arniesegovia2809 4 жыл бұрын

@@shannoneast Enjoy

@bruthax-ray8366 4 жыл бұрын

Where did you get your rack? It looks nice and heavy duty!

@ArnieTex 4 жыл бұрын

@Brutha X-ray that rack came with a sheet pan from Academy sports and outdoors, thanks for watching

@schecter7x 2 жыл бұрын

Hey ArnieTex! Going to try my first turkey this year and have watched your video several times. I had a couple questions. I notice your 2 gallons of brine. Did you put the brine ingredients in the gallon jugs? When do you add water to the drip pan during the cook? Thanks bud!

@ArnieTex 2 жыл бұрын

Rob, thanks for your question, yes I usually mix it in the gallons then add to the bag or container with the bird. As far as water pan it really depends on your cooker and how it is set up, you can put it in there since the beginning if you like, really helps with moisture. Good luck

@schecter7x 2 жыл бұрын

Thanks for the quick reply. Same setup as you with the Hasty Bake 👍 So I’m shooting for 350-375 degrees with the firebox cranked down to smoke position for the entire cook pretty much?

@ArnieTex 2 жыл бұрын

@@schecter7x yes that should work out good

@terryclark2509 2 жыл бұрын

So on the ingredients is it 2 cups if salt per gallon or one cup per gallon?

@ArnieTex 2 жыл бұрын

One cup per each gallon

@mikevalenzuela6788 5 жыл бұрын

What shears would you recommend

@ArnieTex 5 жыл бұрын

hi there Mike and thanks for watching the video, I like the ones that came with my Wolfgang Puck knife set, also have a couple of others, nothing fancy really. Do a search on google, lots of good ones there but honestly I'm not a expert on that.

@davidbrinkman7057 4 жыл бұрын

In this video, what size turkey are you using?

@ArnieTex 4 жыл бұрын

As i recall i think it was about 16-18 pounds, thanks for watching

@schecter7x 2 жыл бұрын

Hey ArnieTex! So I saw that my turkey already has a solution of salt, broth etc. For my brine how many cups of salt and sugar would you suggest for a 12.75 turkey? Thank you 🙏

@ArnieTex 2 жыл бұрын

I would still do 3/4 cup course Kosher salt to 1 cup sugar per gallon of water. Good luck and let me know how it turned out.

@schecter7x 2 жыл бұрын

Thanks ArnieTex. How long for the brine since it does have the solution already would you recommend?

@ArnieTex 2 жыл бұрын

@@schecter7x Hello Rob, like I said in the video it depends on the size of the bird, I usually brine my 16 lb birds for 10-12 hours with no issues.

@schecter7x 2 жыл бұрын

ArnieTex, the bird came out amazing 👍. Thanks for sharing your knowledge and responding to all my questions. My wife did a TikTok and tagged you in it. Take care brother and I just realized we have the same last name😀

@titoace408 4 жыл бұрын

Que chingon! Looks and sounds 🔥🔥

@Gsbbq 4 жыл бұрын

Great video. Question. That doesnt look like water going in the brine. Looks like apple coder or something. Thanks

@free2befreebird901 4 жыл бұрын

Yes, if that was water, I’d recommend a good filter. I did a turkey with apple brine yesterday and it was very good!

@free2befreebird901 4 жыл бұрын

No way was it distilled

@dewayneandrews642 4 жыл бұрын

What kind of grill are u using??

@ArnieTex 4 жыл бұрын

Dewayne that's a Hasty Bake Legacy model 132, thanks

@waynewascavage5116 5 жыл бұрын

So I see where you put the probe in the side of the breast. Is that the best place for checking temp?

@ArnieTex 5 жыл бұрын

Hi Wayne, that's where I like to do my checking but really if you look from the beginning the first probe was in the thigh. Some cooks and chefs prefer to probe the breast only and from the front in the thickest part, all the different ways are good imo. I prefer closer to the thigh because there is lots of moisture from the thigh there and a little will leak out but not from the bigger part of the breast.

@josephmccafferty199 4 жыл бұрын

350 to 375 seems very high for a smoke, no? I've not done a turkey before, why so high? (I'm used to smoking at 250 to 275.

@MrOldrock1 4 жыл бұрын

I've heard that smoking around 300 is ideal because it keeps the turkey crispy. Lower temps an it comes out mushy and takes longer. I've been told it should take 3 and a half hours to smoke for average size turkey, get internal temp to 165 or slightly above.

@brandonkeith67 4 жыл бұрын

Lower than 275 makes the skin into rubber. The meat still tastes great but the skin is inedible.

@brunogasbarro7872 2 жыл бұрын

Can you add the receipt? Before Thanksgiving.

@ArnieTex 2 жыл бұрын

@Bruno What? I don't understand the question?

@brunogasbarro7872 2 жыл бұрын

@@ArnieTex Can you add a written recipe? One other question, is 2 cups of salt too much (15 lb. turkey)?

@ArnieTex 2 жыл бұрын

@@brunogasbarro7872 the recipe calls for 1 cup of coarse kosher salt per gallon of water, any more than that and it will be too salty. 10-12 hours is plenty of brine time for medium birds like yours. Do not use table salt or any other fine salt at those measurements, way too salty.

@crazycrowb4l836 5 жыл бұрын

Hi Arnie I just came from Lowe's and bought some Royal Oak charcoal and a bag of Western pecan chunks I will be using my 22 One Touch Deluxe and thinking to use just the pecan chunks as my fire source for spatchcock turkey would like your feedback please and again thank you

@ArnieTex 5 жыл бұрын

Royal Oak is a great charcoal, I would use the charcoal and chunks, the charcoal will give steady constant heat. Hope that helps, good luck.

@vinceak47 3 жыл бұрын

Can you type up you’re brine recipe?

@ArnieTex 3 жыл бұрын

Hello Vincent, pretty much the main thing in the brines is salt and then sugar to help balance it out. my turkey brines usually are one gallon water, 3/4 cup salt and 1/2 cup sugar as a base. From there you can add some herbs or consume powders, onions, lemon rinds, etc. etc., the possibilities are endless and it really depends what your personal preferences are. Brine for approximately 24 hours with the bird fully thawed and fully covered in the liquid. and make sure it stays cold during the brining process, refrigerator is best or an ice chest with plenty of ice. Good luck