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!
You might think turkey stock is limited in uses, made only as a base for gravy, or saved for the traditional Thanksgiving leftovers “go-to” meal – turkey noodle soup.
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!
Pitmaster 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!
Pitmaster Josh Cary and Chef Tom Jackson are here with their second Thanksgiving Podcast of the year, and this time they’re talking turkey.