The Art of Cooking a Perfect Turkey with Pit Master Privilege

Serving up a delicious turkey is an art form that requires attention to detail, patience, and a bit of creativity. In this article, we'll explore the process of cooking a perfect turkey using the "Pit Master" method, where the bird is cooked low and slow over direct heat.

The first step in cooking a great turkey is to prepare it for cooking. To do this, we'll mount the bird onto the grill and add some wood chips to give it that authentic smoky flavor. We're using a 13-pound bird at 325 degrees Fahrenheit, which will take around three hours to cook. However, using an instant-read thermometer ensures that we get the internal temperature just right - about 160 degrees Fahrenheit for safety, with an additional 10 degrees for resting time.

To add some moisture and flavor to our turkey, we'll wrap it in aluminum foil and drizzle it with beer. This trick helps tenderize the bird while cooking it slow and evenly. We're aiming for a cook time of no more than an hour to achieve that fall-off-the-bone texture. With the foil off, we'll finish cooking the turkey over direct heat, taking care not to overcook it.

The key to a perfectly cooked turkey is patience. As we wait for our bird to finish cooking, we can take a moment to appreciate the aroma and flavor wafting from the grill. It's almost too good to be true - a juicy, tender turkey with that unmistakable wood-fired taste. And, of course, no meal is complete without some delicious sides to complement our main course.

For this recipe, we'll serve up a classic combination of roasted potatoes, onions, stuffing, and corn, all topped with a drizzle of savory gravy. The beauty of cooking a turkey lies in its versatility - feel free to add your own favorite ingredients and flavors to make it truly special. And remember, the most important thing is to have fun and enjoy the process of creating a delicious meal for yourself and your loved ones.

The moment of truth has finally arrived, and our turkey is ready to be devoured. We carefully remove it from the grill and let it rest before carving. The result is nothing short of stunning - a beautifully glazed bird with perfectly tender meat that simply falls apart at the touch. It's a truly magical experience, one that's sure to leave you wondering how you ever cooked turkeys without this method.

As we slice into the turkey, the aroma and flavors explode on our taste buds. The wood-fired flavor is unmistakable, and the moisture from the beer has added an incredible depth of flavor to the dish. This, folks, is what it means to have "Pit Master" privilege - the ability to create culinary magic with a little bit of creativity and patience.

So there you have it - a step-by-step guide to cooking the perfect turkey using the Pit Master method. Whether you're a seasoned chef or a culinary newbie, this recipe is sure to impress your friends and family. And remember, as we say in the world of grilling: "Pit Master privilege" is all about taking risks and trying new things - so don't be afraid to experiment and add your own twist to this classic recipe.

With our turkey now carved and ready to serve, it's time to get creative with the fixings. For this recipe, we're keeping it simple with a classic combination of roasted potatoes, onions, stuffing, corn, and cranberry sauce - but feel free to add your own favorite ingredients to make it truly special. And don't forget that all-important gravy, which adds the finishing touch to our perfectly cooked turkey.

In the world of grilling, there's no substitute for a little bit of creativity and experimentation. By trying new things and taking risks in the kitchen, we can create culinary magic that leaves everyone speechless. So go ahead, take a deep breath, and dive into the world of Pit Master cooking - your taste buds will thank you!

"WEBVTTKind: captionsLanguage: enall right it's turkey time again so how are we going to cook our turkey this year you got to check this out we've got an anti-gravity machine this year and it'll guarantee to turn out your holiday turkey moist and tender you gotta check this one out can you smell that martha it smells good gonna smoke me a fatty brisket i got my barbecue shoes on welcome to barbecuepitboys.com today we're cooking up a spit turkey at the pit and it's real easy to do or you can call it a rotisserie turkey either or all right here we've got a fresh turkey it's been rinsed washed completely dried out inside and out it runs about 13 pounds more or less and this one came with a nylon truss already applied perfect we'll use it if you insist just remove it and put on some string but it's nylon and perfectly safe all right so let's show you how we're going to prep this and uh first thing we're going to do is take some good quality oil all right and we're going to uh bathe the bird in it we're going to give her a nice massage she deserves it all over right now this will uh produce the texture we want in the final bird and it'll also um hold on to the spices and rubs that will apply to the skin here in a minute so give her a good oil bath and now we're going to take our favorite seasoning the spg kind of works with this and we're going to add it to some of the oil talk about a cocktail and then we're going to uh put it inside the cavity simple enough we want to get some flavoring in there of course now here's the thing about using a rotisserie it's essentially an anti-gravity machine kind of like a star trek thing right and uh as you know right gravity your moisture always heads downward and also toward the flame and that's why these turkeys are big birds or chickens or whatever you get will dry out the heat is pulling the moisture out of the bird but when you're using these anti-gravity machines right the rotisserie it's constantly spinning in a 360. the moisture has nowhere to go but stay where it is that's why when you buy one of those uh pre-cooked chickens at your local grocery store and they come off a rotisserie they're real real moist and tender it's a perfect way to do a bird and with the rotisserie here we're going to do it with our turkey so we've applied our svg all over it right and now we're going to take our trusty sword and we're gonna mount the bird now if you've never had a spit turkey before or a rotisserie turkey you've gotta check it out all those problems with that dried turkey every thanksgiving or the holiday we're gone all right so we'll insert the spit into the bird and it's an easy process got your prongs on there we'll drive it into the bird this will support it as it spins just like that oh i told you it's going to be easy but uh essentially going to crater this in and you grab your bird with the prongs from the other side now it depends what kind of prongs you're using they're all different different sizes you get a good bite with it and then tighten it up and it's going to stay put simple especially in the 360 rotation all right oh baby she's looking good already simple now since we've already using the nylon truss for the legs and tying the legs we only need really one string or two to keep the wings together we don't want them flopping around we want them kind of close to the bird and this way they'll cook evenly and some of the best eating off these birds right are the wings all right so just take some uh uh butcher string like that tie it on any way you can we're taking the time to show you just because if you've never done this before before you want to check it out give it a good tie perfect we're in oh man i'll tell you what there's nothing like a spit turkey ah with the hot coals right the taste and flavor you don't need much get that little smoky flavor in there and taste it'll put your mama's turkey to shame right it comes out of her oven make one of these for her on the side right you can serve it with her bird although this bird is going to go a lot faster trust me all right so we're going to mount it into the motor just like that got your power turned on and we don't need this so we'll trim it just a little bit all right put the cover on now this 13 pound bird at 325 degrees fahrenheit could take three hours to do more or less but always use your instant read thermometer to get it right and of course we're looking for an internal temperature of this bird at about 160 degrees according to the fda and then of course you let it rest and wrap it and that'll add another 10 degrees so you'll be serving at about 170. now we're about uh maybe a third of the way into this more or less and now we're just going to hit it with some moisture man that looks good and you ought to smell it smells real good all right so bathe it with your uh favorite uh liquid we're just gonna use some beer and we're gonna do a trick here right we're gonna wrap it in aluminum foil and this will help also tenderize this bird we want to cook it slow even perfect and we're going to do that for no more than an hour all right this bird is getting near done so we're gonna um we're gonna pull off the foil and we're gonna finish the cook just like that we're going to be eating good tonight martha and uh i'm going to hit it with a little more beer and liquid all right just because we can you can do what you want that's pit master privilege but since we're holding the cerveza why not just hit it put the cover on and again we want about 160 degrees fahrenheit internal temperature and that'll be around the thigh and the leg all right in the miracle of time this anti-gravity turkey is done just take a look at that there's only one more step we're gonna take this turkey off the grill so she's ready simple and we're gonna uh wrap it again in aluminum four we want it to rest we got our neighbor uh cutting trees over there getting very anxious they're hoping for an invite so we'll pull out the the tongs simple you can tell it's moist and tender this turkey will be the best turkey ever had around the thanksgiving table right or just for a sunday meal just take a look at that can you smell that it smells good so we're gonna go ahead and wrap it now and um this is part of the process of getting these birds tender and uh and while it's waiting day maybe a half hour so more or less you can even go longer you don't need to serve turkey piping hot it'll raise another 10 degrees and we're after our goal of about 170 degrees fahrenheit all right in the miracle of time again we jump forward you don't have to use your fast forward button there in front of you we did it for you we're going to pull this bird out of the foil and we're going to admire it we're going to cut off that butcher string oh man are you kidding me remove that nylon truss and we're going to cut it down there's nothing fancy about this unless you insist on it unless you're a surgeon or something but you basically use your hands when you're carving a turkey and a lot of you knew it that helps you that helps you find the connective bone pull it away and then you can take your trusty knife and slice see just like that see how beautiful that is man you kidding me now to remove the breast meat of course you just go along the breastbone cut away man take a look at that there's not much more to say about this now is it look at that guaranteed moist and tender and will certainly be better than that old-school turkey i mean that's just our opinion and some of you know what i say that's why a lot of people do their turkeys on the grills the rotisseries they deep fry anything but the traditional old oven that kind of uh dries it out right so that's basically it no fuss no muss and of course because i have to and i do apologize for eating in front of you but we call this pit master privilege moist fall off the bone it's got that wonderful wood-fired taste to it you just can't do anything of course um what's a turkey without some of the fixing so uh what that hill and get in the uh get in the kitchen so we're going to serve up this turkey with some roasted potatoes and onions stuffing some corn some little cranberry you do it the way you want this is the way we do it with a little bit of gravy so for the recipe head on over to our website uh give us a shout out subscribe to us follow us we appreciate your support ohall right it's turkey time again so how are we going to cook our turkey this year you got to check this out we've got an anti-gravity machine this year and it'll guarantee to turn out your holiday turkey moist and tender you gotta check this one out can you smell that martha it smells good gonna smoke me a fatty brisket i got my barbecue shoes on welcome to barbecuepitboys.com today we're cooking up a spit turkey at the pit and it's real easy to do or you can call it a rotisserie turkey either or all right here we've got a fresh turkey it's been rinsed washed completely dried out inside and out it runs about 13 pounds more or less and this one came with a nylon truss already applied perfect we'll use it if you insist just remove it and put on some string but it's nylon and perfectly safe all right so let's show you how we're going to prep this and uh first thing we're going to do is take some good quality oil all right and we're going to uh bathe the bird in it we're going to give her a nice massage she deserves it all over right now this will uh produce the texture we want in the final bird and it'll also um hold on to the spices and rubs that will apply to the skin here in a minute so give her a good oil bath and now we're going to take our favorite seasoning the spg kind of works with this and we're going to add it to some of the oil talk about a cocktail and then we're going to uh put it inside the cavity simple enough we want to get some flavoring in there of course now here's the thing about using a rotisserie it's essentially an anti-gravity machine kind of like a star trek thing right and uh as you know right gravity your moisture always heads downward and also toward the flame and that's why these turkeys are big birds or chickens or whatever you get will dry out the heat is pulling the moisture out of the bird but when you're using these anti-gravity machines right the rotisserie it's constantly spinning in a 360. the moisture has nowhere to go but stay where it is that's why when you buy one of those uh pre-cooked chickens at your local grocery store and they come off a rotisserie they're real real moist and tender it's a perfect way to do a bird and with the rotisserie here we're going to do it with our turkey so we've applied our svg all over it right and now we're going to take our trusty sword and we're gonna mount the bird now if you've never had a spit turkey before or a rotisserie turkey you've gotta check it out all those problems with that dried turkey every thanksgiving or the holiday we're gone all right so we'll insert the spit into the bird and it's an easy process got your prongs on there we'll drive it into the bird this will support it as it spins just like that oh i told you it's going to be easy but uh essentially going to crater this in and you grab your bird with the prongs from the other side now it depends what kind of prongs you're using they're all different different sizes you get a good bite with it and then tighten it up and it's going to stay put simple especially in the 360 rotation all right oh baby she's looking good already simple now since we've already using the nylon truss for the legs and tying the legs we only need really one string or two to keep the wings together we don't want them flopping around we want them kind of close to the bird and this way they'll cook evenly and some of the best eating off these birds right are the wings all right so just take some uh uh butcher string like that tie it on any way you can we're taking the time to show you just because if you've never done this before before you want to check it out give it a good tie perfect we're in oh man i'll tell you what there's nothing like a spit turkey ah with the hot coals right the taste and flavor you don't need much get that little smoky flavor in there and taste it'll put your mama's turkey to shame right it comes out of her oven make one of these for her on the side right you can serve it with her bird although this bird is going to go a lot faster trust me all right so we're going to mount it into the motor just like that got your power turned on and we don't need this so we'll trim it just a little bit all right put the cover on now this 13 pound bird at 325 degrees fahrenheit could take three hours to do more or less but always use your instant read thermometer to get it right and of course we're looking for an internal temperature of this bird at about 160 degrees according to the fda and then of course you let it rest and wrap it and that'll add another 10 degrees so you'll be serving at about 170. now we're about uh maybe a third of the way into this more or less and now we're just going to hit it with some moisture man that looks good and you ought to smell it smells real good all right so bathe it with your uh favorite uh liquid we're just gonna use some beer and we're gonna do a trick here right we're gonna wrap it in aluminum foil and this will help also tenderize this bird we want to cook it slow even perfect and we're going to do that for no more than an hour all right this bird is getting near done so we're gonna um we're gonna pull off the foil and we're gonna finish the cook just like that we're going to be eating good tonight martha and uh i'm going to hit it with a little more beer and liquid all right just because we can you can do what you want that's pit master privilege but since we're holding the cerveza why not just hit it put the cover on and again we want about 160 degrees fahrenheit internal temperature and that'll be around the thigh and the leg all right in the miracle of time this anti-gravity turkey is done just take a look at that there's only one more step we're gonna take this turkey off the grill so she's ready simple and we're gonna uh wrap it again in aluminum four we want it to rest we got our neighbor uh cutting trees over there getting very anxious they're hoping for an invite so we'll pull out the the tongs simple you can tell it's moist and tender this turkey will be the best turkey ever had around the thanksgiving table right or just for a sunday meal just take a look at that can you smell that it smells good so we're gonna go ahead and wrap it now and um this is part of the process of getting these birds tender and uh and while it's waiting day maybe a half hour so more or less you can even go longer you don't need to serve turkey piping hot it'll raise another 10 degrees and we're after our goal of about 170 degrees fahrenheit all right in the miracle of time again we jump forward you don't have to use your fast forward button there in front of you we did it for you we're going to pull this bird out of the foil and we're going to admire it we're going to cut off that butcher string oh man are you kidding me remove that nylon truss and we're going to cut it down there's nothing fancy about this unless you insist on it unless you're a surgeon or something but you basically use your hands when you're carving a turkey and a lot of you knew it that helps you that helps you find the connective bone pull it away and then you can take your trusty knife and slice see just like that see how beautiful that is man you kidding me now to remove the breast meat of course you just go along the breastbone cut away man take a look at that there's not much more to say about this now is it look at that guaranteed moist and tender and will certainly be better than that old-school turkey i mean that's just our opinion and some of you know what i say that's why a lot of people do their turkeys on the grills the rotisseries they deep fry anything but the traditional old oven that kind of uh dries it out right so that's basically it no fuss no muss and of course because i have to and i do apologize for eating in front of you but we call this pit master privilege moist fall off the bone it's got that wonderful wood-fired taste to it you just can't do anything of course um what's a turkey without some of the fixing so uh what that hill and get in the uh get in the kitchen so we're going to serve up this turkey with some roasted potatoes and onions stuffing some corn some little cranberry you do it the way you want this is the way we do it with a little bit of gravy so for the recipe head on over to our website uh give us a shout out subscribe to us follow us we appreciate your support oh\n"