Go to the Recipe: Epic Grilled Turkey With Amazing Ribs’ Meathead Goldwyn
Meathead and Grant..kinda like Mark Knopfler hooking up with Eric Clapton. What could go wrong?
It's a great video and the technique is sure to produce a great bird. But..Thanksgiving is not a regular dinner. It's Thanksgiving Dinner. If you slice up that turkey you aren't serving a Norman Rockwell bird and that big thing on a platter is what Thanksgiving is about.
My mother used to roast the bird to proper white meat done-ness; then cut the thighs and shins off it and give them more time in the oven. After they were ready she put them back on the bird with a Moroccan skewer that gave the bird a whole appearance and that skewer handle really looked cool. It preserved the whole turkey look and to some extent allowed dark meat / white meat differential cooking. ( the idea comes from Belgium ).
Perhaps we shouldn't seek perfection in places it might eliminate beautiful imperfection. Thanksgiving was never about 3 star dining. Besides everyone should be given enough booze prior to eating that you could feed them a baloney sandwich and pull it off. However..there are 364 other days in the year and I think the vid above is kick ass on for all of them.
where can I find the grill piece for the pellets?
I think they are using a grill grate, but I haven't seen this method before. https://www.grillgrate.com/
My smoker only reaches a temperature of 450 F. Is that hot enough to sear or leave golden skin without drying the meat out?
Can you give directions for smoking? Color looks great. Better to smoke at high temp to sear, or super low temp so not to overcook?
@Richard Richardsen "If you slice up that turkey you aren't serving a Norman Rockwell bird and that big thing on a platter is what Thanksgiving is about." If you really think Thanksgiving is all about a classic look of food, you really don't have a clue what Thanksgiving is about.
"the idea comes from Belgium" Care to offer any evidence for this claim?
"Thanksgiving was never about 3 star dining" If you're not serving your loved ones the best food you can prepare, you really don't care about your loved ones very much.
"Besides everyone should be given enough booze prior to eating that you could feed them a baloney sandwich and pull it off." You must really not care very much about your family or serving them good food.
They are not cooking it. It is already cooked. They are just browning the skin and outer edge of the meat.
450 will give a good sear. Make sure the grill has been up to temp for a while. The meat will want to take the heat out of the cooking grate. So maybe do 1 at a time and give a few minutes between for the temp to recover.
What if I want crispy skin but no grill marks, as in some of your photos above? What temperature and for how long?
Would poultry-type seasonings in the SV bag be OK? I am wondering if I need to be concerned about the seasoning being too strong.
can you more info about the grilling process ? grill temp. ? any seasoning ?
sweet potatoes? I don't know but looks amaze
Would brushing a little bit of oil on the skin before it hits the grill be a fantastic idea or a disastrous idea? Also, I'll be on a gas grill with grill grates. Should it be ripping hot?
Thank you guys soooo much! I used my Joule for the first time for our turkey! TITS. 👍
Skin will not crisp in sous vide. If you want crispy skin, you will have to apply some hotter heat, as with anything else you sous vide. Grilling, saute, deep fry, shallow fry, broiler...
The close proximity smoking technique worked wonderfully. Gave great smoke flavor in a very quick sear. Not a heavy heavy smoke, but a pleasant seasoning. Meathead delivers again.
Followed everything on here worked very well. Not as juicy as I hoped but still incredibly delicious. Smoked on a make shift box added to a gas grill for approximately 30 min. Dark meat got crisper much faster. First Joule experiment I would say a resounding success.
If anyone is out there. How far in advance can I bag up my bird for cooking?
I'm doing this on an OG Weber grill with coals. Any tips on how hot they should be, how long, should i get wood chips?
The grate wont be as close to the heat source will this be an issue? This is going to be the Thanksgiving bird, so want to have all bases covered Thanks everyone.
I use my old school weber to smoke all the time. I put a 4" half-size hotel pan full of hot water in the middle of the lower grate and make a ring of charcoal around it. I put chunks of hardwood in with the charcoal. Light a small chimney 1/3 full and put it on one end of the ring of coals. I'll let it get started for 10 minutes or so then place whatever I am smoking on the side of the upper grate opposite where the lit coals are. The vent in the lid is in the same spot. I rotate the meat as the fire moves. Works really well. I'll usually do a 2-4 hr. low temp smoke then finish sous vide and get amazing results.
Could I do this with Duck?
Just found the answer to my own question.....do legs long and slow and breasts later ... 2hrs medium
I have two Joules. Can I cook the breast for 24 hours at the same time as the leg?
You can, you have the option with the breasts to have them done in 12 hours and that is more designed for people who only have one joule! You can cook both in different temp baths for 24 hours and it will be the best.
Thanks Kyl! Next question: can I sous vide ahead of time and then finish a few hours later on the grill? Or should I try to time it so they go straight from the water to the grill?
I like to cook ahead. you can cool it down, clean up the cooking liquids, and just pop it back in the water bath 1 hour before grilling,
I used a 10 pound heritage turkey for this. I cooked the breast and leg/thigh for 24 hours using separate Joules. After a full 24 hours, the breast came out translucent pink and kind of gelatinous at 131F. The leg/thigh at 150F was red and bloody. At that point I figured I would just finish it a bit longer on the Traeger. However there was so much un-rendered fat on the turkey that I had a major grease fire that delaminated the finish on the grill. I was able to rescue the turkey and finish it in the oven at 350F for about 40 minutes and it still came out juicy and tasting amazing.
So I'm wondering if I should have cooked to a higher temperature in the Joule for a heritage turkey?
Hi Steve, so sorry to hear that you had some issues. Both situations seem a little odd and it is a little hard for me to problem solve with just your description. Do you possibly have any pictures of the product for me? The temp should not be any sort of an issue here unless both of your joules are some how having issues with maintaining the correct temperatures. Also where was your heritage turkey from, and am I correct to think you are saying it was a 10# total weight bird? Let us know please. thanks!
Hi Kyl, it was a Mary’s turkey from Met Market. And yes it was about 10lb total weight. I actually tested the water temp with a thermapen and both joules were dead-on. Here are the only pics I took. They looked almost exactly like your photo above when they came out of the water.
And to be clear: it tasted amazing and was incredibly moist. The gravy was spectacular and the leftovers made an incredible shepherds pie
I will definitely try this again, just want to know what to tweak.
"If smoke isn't your thang".
Y U do dis?
Know what else isn't my "thang"? This painful wannabe writing style. Please stop. Thanks.
