Savory Herb Roasted Turkey – A Thanksgiving Favorite!

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Savory Herb Roasted Turkey – A Thanksgiving Favorite!

Chef Tom shows us how to take the stress out of Thanksgiving by using one of ATBBQ’s Savory Herb Roasted Turkey Kits. This has quickly become one of our best sellers because it is just that delicious! This turkey is brined in citrus and herb flavors and then coated with our Ranchero herb rub so that every juicy bite delivers. If you’re tired of turkey so dry it requires more gravy than protein, you owe it to yourself to try one of our turkey kits this year!

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00:00 Enter To Win! Ultimate Holiday Giveaway
00:10 Introduction
00:45 Spatchcocking The Turkey
02:00 Brining The Turkey
03:15 Drying The Turkey
03:50 Seasoning The Turkey
04:45 Transferring To Pan
05:10 Roasting The Turkey
05:31 Taking The Turkey Off The Grill
06:05 Carving The Turkey
08:14 Let’s Get A Bite!
08:48 Like & Subscribe

Hey Friends real quick before we hop into this recipe I want you to head over to atbbq.com and sign up for the ultimate holiday giveaway it’s free and there’s over $10,000 worth of prizes we’ll see you soon hey everybody I’m Chef Tom with atbbq.com and this is Savory herb roasted

Turkey today I want to share with you guys one of our most popular turkey kits the Savory herb turkey now this combination of lemon time turkey bath with the Ranchero seasoning has been a hit for years so today we’re going to apply it to a roasted spatchcock turkey

Now what exactly does that mean well roasted means we’re cooking it at a higher temperature than smoking for us that’s 350 today and spatchcock just means we’re taking out the backbone this allows the bird to lay flat Cooks more evenly and much quicker than a whole

Bird we’re starting with a 14 lb turkey and I love these smaller birds they cook so much quicker I’d rather cook two of them than one big one the spatch cockus bird we’re just going to find one side of the backbone and cut right up to the

Top good pair of kitchen shears will get you there when to get to the top I’m going to flip it around find the other side of that backbone and go right back down now once you’ve got that backbone out what I like to do is come over here

To this breast bone little snip right there pop it open and now it’s ready to lay flat little pressure on the breast right here okay now we’ve got these legs that are sitting down low they cook slower and these breasts that sit up high we want to make sure that the finishing

Temperature in here is about about 20° lower than it is in here now there’s a lot more work you could do to this you could trim a lot of this stuff out ahead of time but the truth is you don’t have to so today we’re not going to I’m just

Going to cut off any of this like excessive skin or fat that we’re not going to eat anyway the other thing I like to do is I’m going to try and get in here in between the breast meat and that skin and we’re going to open some of this up

So that we can get some of that seasoning both from the Brine and then later from the rub underneath the skin and directly onto the meat next we’re going to get into this Brine and like I said we’re using the Sweetwater lemon thyme turkey bath that combined with the

Ranchero is our Savory herb turkey and that’s one of our favorite kits we’ve got lots of kits though you can check all of them out they combine flavors some of them combine tools it’s all in one spot this stuff’s super thick and concentrated so we’re going to water it

Down with about a gallon of water as well as adding some salt two bottles of getu one bird but it’ll also get you multiple Birds once they’re spatchcocked they fit a lot easier into one bucket so we’re adding gallon per bottle I want to make sure I get all of that goodness out

Of there so we’re just going to rinse this before we dump the water add in the rest of that water and we’re going to do one cup of salt and I’m using kosher salt that does make a difference you wouldn’t want to use table salt in this instance or it would

Be a little bit too salty unless you reduce the amount you don’t have to heat this up all you got to do is whisk it to dissolve the salt we’re going to drop this down into the Briner bucket and then use our locking plate to make sure it stays

Submerged I recommend you br 1 hour per pound so 14 lb bird is going to go for 14 hours we’re ready to pull this bird out of the Brine and get it seasoned up all right I’m going to throw this into the prep tub to make things clean

There’s going to be a lot of extra moisture here so we’re going to soak that up with some towels and as always the drier you can get the skin the better uh helps to dry out so it’s not so soggy at the end especially if you’re not drying a bird

Out overnight before cooking it so now we can use whatever’s left uh still that liquid that’s still on the surface can kind of help to bind our seasoning to the rub or to the meat I should say and those spots where I’ve pulled back the

Skin a little bit I’m going to make sure I sneak some of that seasoning underneath the skin and onto the meat just to add the extra flavor the seasoning we’re using today is the catman’s grill Ranchero uh this thing goes great with lemon thy our

Brine that we just pulled it out of this has been a great combination for years so we’re sticking with it so we’re getting that on top of the skin and then also just like we did on the other side we want to go underneath the skin in

Those places where we pulled it back a little bit can work that rub right onto the meat there now we’ll give this one more touchup before we get it into the smoker but let’s first get it transferred to the pan you want to get a sheet pan

Lined with foil just for easier cleanup and I love cooking a spatcock bird on a pan because it catches all of those drippings and juices in the bottom that you can use for gravy or run your slice SES back through poop that bird down one more Shake today we’re cooking on the yod

Smoker Ys 640s pellet grill we’re running it at 350° with pecan pellets going to slide this right onto the top shelf put a probe in here you want to aim for the deepest part of the breast meat that’s going to be the last part to finish and we’re aiming for about 155 internal

Temperature well our temp has come up to 155 in that deepest part of the breast this turkey is looking really beautiful it’s got some great color on it nice crispiness right here on that skin that’s about all we can ask for let’s cover it with some foil and let it rest

For a little bit we let the turkey rest for about 45 to 60 minutes just so all those juices can kind of run back into place but you can see the juices that did come out have pulled up nicely and and that’s great stuff when it comes to

Making your turkey gravy or just running the slices back through so slicing this bird up if you want to carve slices of the breast off of the whole bird just for presentation sake you can definitely do that but one thing I would recommend before you do you’re going to find the

Wishbone it’s this hard part right here slide a knife underneath it and then just slice out toward the end and then you can remove that bone and now you’ve got all of this real estate here where you can be making slices I’m going to cut right down to

That wing and remove it before I start cutting my slices that kind of frees up some space to cut some slices off of here yeah and those juices have now had time to kind of run back to the center of the breast that’s really glistening that looks

Great but my personal preference is to go ahead and take the legs off first before getting into slicing that white meat and that’s super easy cuz all that it’s attached by is essentially a little bit of skin and the way I prefer to carve out this white meat is to go right

Alongside that breast bone and then just take all of this stuff off underneath you got some rib bones down here you can kind of pull that white knat out of there away from the wing and we can carve this entire thing slice it up I just think it presents a little bit

Better than trying to pick slices off the turkey but to each their own to me that just looks way better on a platter now for the dark meat you’re just going to find that crevice right there in between the thigh and the leg and if you pop this you’ll see right

Where to cut in between the two it serve the leg hole for one lucky guest if you like the uh thigh meat I love to just shred this into chunks though cannot forget about these drippings the juices got a little drizzle of that juice on there wow the Citrus hits you

First love that the way the lemon works with the herbs is fantastic that juice is so flavorful I mean I’m saving some of that for the gravy but for sure I’m pouring some of at least the white meat too there’s just too much flavor there

To not want to enjoy it with the turkey I can definitely see why this one’s a fan favorite you guys got to let us know what you think when you cook it at home thanks so much for watching be sure to check out atbbq.com for all the products

Featured in today’s video if you enjoy the recipe hit that subscribe button and if you have any questions or comments there’s anything you’d like to see me cook let me know in the comment section down below and let’s be good to one another for more recipes tips and

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