Tagged with 'turkey'

Chef Tom fires up the Napoleon P500RSIB Gas Grill for a Grilled Turkey Roulade stuffed with a holiday pesto!

Chef Tom fires up the Yoder Smokers Loaded Wichita Offset Smoker for a Cider Brined Barbecue Turkey that is the perfect combination of Thanksgiving and classic barbecue flavors!

Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for an Easy Thanksgiving Turkey! Make the most of your holiday with this quick and easy recipe, that's sure to impress!

Chef Tom fires up the Kamado Joe Classic III ceramic charcoal grill for a dry brined, spatchcock Smoked Cajun Turkey. This recipe is a great way to put a twist on your holiday bird, but you’ll want to eat this turkey year round!

Chef Tom fires up the Yoder Smokers YS640s Pellet Grill and roasts a brined, trussed, whole Classic Holiday Turkey with a sweet and savory glaze. This is the quintessential holiday turkey and hits all the flavor notes you expect from a traditional bird— apple, garlic, rosemary and sage.

There’s no reason to stress about Thanksgiving dinner. This Herb Butter Roasted Turkey is as easy to prepare as it is delicious! Chef Tom fires up the Yoder Smokers YS640s Pellet Grill and walks you through the process, step by step. Check out our turkey kits, and find the perfect fit for your holiday dinner.

Living in a post-COVID world, Chef Britt recreates one of her favorite fair foods: Smoked Turkey Legs. She gets the Yoder Smokers Wichita Loaded Offset fired up and shows you how it’s done.

Chef Tom shares more Tips & Techniques on How to Carve a Turkey, so you’ll look like a pro at your holiday gathering!

Chef Britt shows you a great way to extend your leftover turkey this holiday season with turkey fried rice made on Le Griddle!

Whether you’re preparing for a Thanksgiving feast or a summertime cook-out, this Apple Smoked Barbecue Turkey is just what you need! First brined in the fantastic new Cattleman’s Grill Butcher House Brine with apple cider, then injected with apple infused butter, smoked over charcoal and apple wood in the Kamado Joe and served with a Cran-Apple BBQ Sauce. It’s juicy, smokey and packed full of flavor!

Chef Tom brings together his made-from-scratch Turkey Stock and the turkey drippings from the Smoked Holiday Turkey to create this flavor packed Turkey Gravy!

Looking for a new technique for cooking your holiday turkey? This Rotisserie Holiday Turkey, cooked over a charcoal fire in the Kamado Joe, has fantastic flavor and is incredibly juicy!

Contrary to popular belief, turkey stock can add the perfect punch of savory flavor to your stuffing, rice dishes, gumbo, even turkey salad sandwiches. Make this stock in advance and freeze it for when you need it. Use an ice cube tray and freezer bags to make “flavor bombs” to drop in any dish needing a boost. The possibilities are plenty for this hearty stock recipe.

There are many ways to prepare and cook a turkey for the holidays from roasting whole to cutting into quarters and cooking separately.

Chef Tom takes a little inspiration from the hit 1990s sitcom Friends and cooks up a leftover turkey sandwich so good that you’ll want to make a turkey dedicated to it.

Chef Tom shows you how to create a Turducken step by step with each bird being deboned and stuffed until you have a golden brown crisp bird. Enjoy!

Chef Eric Gephart of Kamado Joe is back with another amazing recipe. This time he is roasting a spatchcock turkey with root vegetables on the Big Joe II.

Josh Cary and Chef Tom Jackson are here with their second Thanksgiving Podcast of the year, and this time they’re talking turkey.

Impress your friends and family with the ultimate holiday turkey recipe. This spatchcock smoked turkey is simple and delicious.

The Kentucky Hot Brown is an American classic! This open-faced sandwich was created at the Brown Hotel in Louisville, Kentucky in 1926 to feed the masses of late night dancers who frequented the hotel. Of course, we at All Things Barbecue had to put our touch on the classic by smoking our turkey, instead of roasting it. But the rest we left unchanged.