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.

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

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.

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.

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

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.

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.

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

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.

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

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!

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

Jeremy, just watched your Thanksgiving turkey video (2020) again, and you do a fantastic job articulating the finer points to get the desired bbq results. I will follow your techniques for our 2021 bird! All the very best to you, Sir!!

I come back to this video every thanksgiving 😂

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!

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..

Can completely relate to the yes when you tasted the turkey. For me it's less of an oh that taste good and more of a yes I put in them time and didn't screw up lol

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.

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.

you are the GOAT at bbq vids. No one does it better!! keep doing what you love and thanks for sharing it with us

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.

Always love you videos because they’re well thought out. Lots of good information that’s simple to follow. I would appreciate a little more detail on how to make the herb butter you poured on at the last. What a great hack(trick)! I could use the details because that’s what I’m doing next turkey! I don’t want to mess the finishing touch up.

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.

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.

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!

I love all your content brother. Your cooks are so simple with the salt and pepper and look amazing! I’ve learned a ton from your page!

If you have an infra red fryer one of the best turkey's I've ever smoked (and the only way I've cooked them since) was smoked for about 4 hours at 225 and then finished off in the fryer for about 45 mins (14-16lbs usually) absolutely bomb turkey. Super juicy.

I know this is 2 years old but I needed a refresher. Like riding my motorcycle I take a motorcycle safety course every three or four years to get me back in line with good practices. I am not a chipotle fan. I do a herbed brine soaking 1 hour per pound. I like smaller birds about 12 to 14 pounds. I only inject butter and put a stick inside the cavity during the smoking process. I will separate the skin from the breast and put a rosemary butter on one side and a sage butter on the other. I salt and white pepper the outside of the bird after it has been patted dry. I also cook at 220 on an offset smoker. I use hickory or Apple wood. If I use apple the turkey is also stuffed with apple wedges that are coated in cinnamon. The cinnamon has little to no affect to the turkey.

Thanks! I'm smoking the first turkey 🦃 for Thanksgiving.

Here we go again. One year later and good to review for 2021 Thanksgiving.

Your video quality has gotten 1million times better bro!

So I just cooked mAYBE the Best Turkey I ever had. Thanks for the recipe. The injection- I added some Apple juice with the butter. First time that there were no / Bone Turkey leftovers. My son-in-law (who never likes turky) sain that next year I should make a bigger Bird Thanks for the recipe Nick in Arizona

One if the few channels that actually uses an offset. Great stuff. Not hating on pellet smokers but you can’t beat an offset

Awesome video! Thank you so much! Smoking one for the first time for my family this year

I love your videos. I get awesome ribs because of your teachings and my love for bbq and now smoking. I love to bbq and smoke...going to smoke a Turkey this Thanksgiving...

Going to smoke a turkey this weekend. Very informative and concise. Learned some new techniques. Had a sale turkey from the holidays and decided to do Thanksgiving in May.

I just watched Malcolm reed do his turkey vid. And as a fan of both of y’all. I have to say you give so much more detail that a real smokers wants to know. And I thank you for that sir!

Cannot wait to attempt this on my Reverse flow I built! Thanks for all your tips!

Awesome job man. I must say, ever since y'all relocated to Kentucky the production quality and content has increased quite a bit!!! Y'all must have a new camera too

Thanks Jeremy! Never cooked a turkey before, but all my family said it was literally the best turkey they've ever had!

Thanks for all you do. Tried this and it was the best turkey I've ever had.

Awesome job, brother 👏 Can't wait to cook my, thank you ! Scott from Kentucky!

First off, love all your videos. Very informative and great information. Had a question, what was the name of that injector you were using?

Great video. Would you mind posting the herb butter ingredients and measurements?

You have great teaching skills and your bbq skills are obviously phenomenal. Been sharing your videos, lately, with smoking newbies I know. I could watch your videos all day.

I did the same came out perfect thanks! Oh i switched the salt with seasoning salt for the run and added some Newmans garlic/parmigian dressing for the injection was kiler

thanks, just what i needed to know!!! Appreciate your show!

Thank you again great job will be cooking on my big 30yr old cooker this thanksgiving

Third year in a row coming back for this video

I smoke with fresh herbs from my garden all the time. The secret is to add the herbs to the finishing basting butter then the herbs won't burn still look green and taste great.

I'm trying your recipe the first Saturday in November, on my pellet smoker, Thank you.

Thank you for this video. You are my go to for bbq tips and tricks.

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.

I smoked a turkey last year, and I ended up spatchcocking the carcass before I smoked it. It seemed to allow the turkey to cook a little faster and more evenly than just leaving it whole.

First time turkey smoke this year... here we go!

Great job. Simple instructions and the turkey looks great!

Congratulations on a successful cook. Thanks for explaining things well.

Trying this next week. Thanks for the video.

From 7:25 and 15 seconds after I just had to pause the video and back out so I could drop a like then go back to enjoying this wonderful footage.

Second year in a row making it this way, thanks for the quality content!

First time turkey smoker here. Have smoked several briskets and pork loins but am concerned as I'm currently unthawing in water (still in package) a 13 pound whole turkey. My plan is to unthaw it tonight and put it back in fridge and then toss some dry rub on the turkey (after patting dry) and tossing garlic butter, thyme, and cilantro in the cavity. I've never injected or brined anything as brisket/pork is great without it, but wondering if no brine/injection will be a death sentence. I would think as long as it's well thawed and dry and cooked to temp, it should be fine.

Once again amazing video! Thank you for all the tips and explanations.. question.. what brand knives do you use? They look amazing.

Great video, love the herb butter idea. I've had great results dry brining ahead of time.

I own one of the aprons and I love it. Well worth the money, saves shirts, and is comfortable to wear.

Best Smoked Turkey I ever cooked!!! Thank you so much Jeremy you are the goat!!!

Yoder, so many of my cooks have been instructed by your vids. dude, keep killing it!!

Can you do a thanksgiving ham please!

Cooking is an art. You, sir, are an artiste!

The Turkey looked amazing, I hope someday to give that a try with your method, thanks

It was great seeing u and guga hook up and smoke tha t half cow and the pig…. I smoked 4 turkeys on my yoder 1500 they all came out excellent. let alone it was my very 1st time smoking turkey times 4. 2 I sold the other 2 I’d cooked for my family and some 1 else

Thanks a lot Jeremy Trying to keep 225 on my OK Joe is tough so it cooking a little hot Hope it comes out

I have the apron and absolutely love it!

Perfect in its simplicity. Thanks for the video. Happy Thanksgiving.

Looks really delicious! Too bad I got my family “STUCK!!” On fried turkey years ago. ☹️ will definitely try one for me and my wife though! Thanks!!! Also, Love your channel!!!

Enjoyed the video- Tip: Spatchcock that turkey first and you will increase smoke penetration as well as reduce cook time

Thanks Jeremy! My turkey is in the smoker as we speak!

Thank you so much. That was awesome.

This video is what I needed - always wanted to smoke a turkey, thank you

I stuff it with veggies, herbs and seasoning. Lay some bacon slices over it. Then hang it in the Pit Barrel Cooker. Best turkey ever.

Thanks for sharing. Loved the video and the ideas!

Hey Jethro,,,,, I've done my T-Key,,,,,, today from 5:00 am until 12:30pm, worked GREAT!!!!!!!!!!!!!!!!

Videos lookin great lately man! Would love to see you do another brisket cook sometime soon!

Nice video. I also place a stick of butter under the skin (slowly break skin from connective tissue without ripping hole in skin. on top of the breast, one on each side for the entire smoke.Recover with skin. also slices of butter in legs same technique. leaves juicy and skin crispy. Even on chicken I do, lol. Thank you. Love your videos.

10:56, every cook when they nail it.

Excellent video man!!! Great job. This is why I follow you. I'm doing this for Thanksgiving this year.

Theory as to why it would take longer on the big offset. Radiant heat. It would take a good long time to get the mass of that smoker up to temp so you are only getting convection heating the bird. Smaller smokers heat up pretty fast so that would also be cooking the bird.

Love that Bonavita in the background. High quality drip brewer for a high quality content maker. Not surprised 🙌

My guess on why it would cook quicker in a smaller smoker would be more turbulent flow. This would increase heat transfer due to convection.

Hey Jeremy, love your videos. This is probably no a normal comment you get, but when you split wood, you should spread your legs in the perpendicular to the chopped wood, direction. That way, lets say you miss and cant stop the ax in time, your shin wont be what stpps the axe.

So to recap, and looking through the comments. Two hours at 200-225 depending on how big the smoker, then another 2 hours at 325 to crisp the skin. One commenter recommended apple wood, but only oak and pecan in my local area shops, which would you recommend? Take out when the breast reaches 185-190? Is that what I saw on the thermapen? What's the temp of the leg?

I like the butter idea 💡

Great Job! Thank you very much for the smoker and injection tips! Game changer!!! HAPPY Thanksgiving!

Luv you videos man!! The pork butt video was fantastic, now time to try my 1st smoked turkey for my family, keep up the great work!! Now just gotta get me one of those great lookin aprons!

Was doing the same style. Garlic herb injection and Garlic salt and pepper outside.

Mr. Perfect. Just turkey perfection that’s all

Any thoughts on brining vs injecting the turkey? I don't have the equipment to inject it, but I'm thinking of following Aaron Franklin's turkey video, in which he does a salt/sugar overnight brine (Alton Brown does it too, though he doesn't smoke it)

Have you smoked turkey breast I buy a bunch during the holidays and cook them for people who are in hard times or having a bad year or won't have a dinner otherwise, and a very easy cook as well that everyone loves and just simple salt and pepper

Hey Jeremy, did you use salted or unsalted butter?

Two questions. 1) if using a vertical barrel smoker, would you put it breast side down to make it cook more evenly? 2) could you mix the herbs into the butter and inject them into the meat before cooking?

Enjoy your videos and I am doing my Turkey just like that! Thanks