Turkey

Add a touch of barbecue to your holiday dinners with this chile brined, butter injected, spatchcock turkey, smoked on the Yoder Smokers YS640 Pellet Grill. Barbecue Smoked Turkey is sure to be a hit this holiday season!

Whether you’re selecting fresh or frozen, here's everything you need to know about buying your Thanksgiving turkey.

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 talk about the “Vegan’s Nightmare,” the Turducken and Tom gives step-by-step instructions to cook one yourself!

Chef Tom cooks up a Smoke Roasted Spatchcock Turkey with Homemade Sausage Stuffing. This is the perfect recipe for all of your holiday gatherings, from Thanksgiving to Christmas.

Chef Tom bakes an amazing Turkey Pot Pie on our Kamado Joe Classic. This is the perfect recipe for those Thanksgiving leftovers.

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

Hopefully you’ve checked out our latest Spatchcock Smoked Turkey video by now. And MAYBE you have a little left over? We’ve got a plan for that! This turkey and dumplings recipe is the perfect thing to mix up your leftover turkey meals. Take a break from the moist-maker sandwich. Dive into the dumpling!

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.

Chef Tom shows you just how simple a truly fantastic Thanksgiving turkey can be. By spatchcocking, brining and roasting the bird at 325°Fi in our Yoder Smokers YS640 we end up with a wonderful roasted smokey flavor that compliments any other dishes you want to serve alongside your turkey.

Thanksgiving turkey can be intimidating. Even seasoned cooks struggle to produce a perfectly moist, crowd pleasing, mouth watering, nap inducing turkey. The good news is, we’re here to help.

Don’t throw out that turkey neck! Hold on to the spatchcocked backbone! Here are a couple of uses for the parts that often end up in the trash.

In this recipe Chef Tom uses a non-stick Frogmat to roll up a turkey roulade. This will let you grill the roulade without worrying that it will come apart.

Try out our southern style Thanksgiving turkey. Using John Henry’s Pecan Rub and Injection gives you a great flavor. Smoke with a fruit wood for the best results.

There are many ways to prepare and cook a turkey for the holidays from roasting whole to cutting into quarters and cooking separate. In the end, most methods work well enough. But “well enough” is not good enough for us. In our journey to find the best way to prepare a turkey we have tried it all. We always come back to the method that produces great results every time – spatchcock the turkey and smoke it.

The holidays are here and for many of us that means hosting family and friends for a turkey dinner (or lunch). There can be a lot of pressure on the host to find and prepare the perfect turkey, so we have come up with a few tips to make sure you have the perfect bird.