 Hey all welcome back to the fire and water cooking channel. I'm Darren and today we're going to do another turkey cook to get ready for Thanksgiving and this one is going to be a little different. We're going to spatch cock this, sous vide it and then we're going to finish it on the Kamado Joe Big Joe to get some nice color and crispy skin to it. So follow along I'll be right back. All right guys this particular cook I put a poll up in my Facebook group and you can find my Facebook group by looking in the description below and what I did is I put a poll up for four choices on how to cook this next turkey because I wanted to do a couple turkey cooks before Thanksgiving so I did one already and you can see the card up above here showing my other turkey cook but this one I left it up to my group members on Facebook. I gave them four choices to either cut it up into pieces so you eat it and finish it on the camp chef either cook it whole in the pit barrel cooker sous vide it and put it on the Kamado Joe and that's what they picked. So that's what we're going to do. I'm going to go ahead and get this all spatch cocked up. We're going to use a different kind of brine today. We are going to dry brine it again but what I'm going to use is some run and wild smokey paprika. I love to use this on poultry and you can see I'm almost out of it I have to order some more but I love this on poultry I use it a lot on chicken it gives it a nice color gives it a nice crust and then what I'm going to also do I added some more kosher salt because it's not a very salty rub here but since we are dry brining I put a little bit more kosher salt in there and also I put a little granulated garlic in there just to give it a little bit of a kick so all right I'm going to be right back after we get this all spatch cocked I got this all spatch cocked up and you can look at the video up above here to learn how to spatch cock poultry I did a video not too long ago about that so all you're really doing when you spatch cock is remove the backbone and lay it down flat kind of break the chest bone in the middle so you can lay it down and what I normally do as I pin my wings back just so we can get this as flat as possible also this particular turkey was from sprouts and it was a fresh young semi organic I don't think they could really call it organic but you know it said it was you know no hormones and close to organic as you can get without being organic so it's supposed to be a pretty pretty nice turkey supposedly they don't have a whole lot of injection in it so there is some to help hold the moisture but it's not you know not a whole lot of injection in it one of the things when you are spatch cocking a turkey or cooking it sous vide one of the things you do want to make sure you do is remove this little pop up thermometer thing if it has one in it this particular turkey had one so I went ahead and took that out these things are really not that good you know usually by the time this pops up anyway if you're cooking a turkey your turkey's already dried out and ruined so take this out it's really for people who don't understand how to cook a turkey and they cook one once a year but take these things out because it will just mess up your turkey in your bag so make sure you get rid of that so I got it all spatch cock and what I'm going to do is I'm going to dry brine it put this mixture of the dry brine on that we put together and we're going to put it in our bag so we're going to dry brine this and let it sit overnight and then tomorrow we're going to throw this in the sous vide bath so we can cook it for dinner all right guys I'm going to finish brining this up and I'm going to put it in there expandable sous vide bag and we'll get it going put it in the refrigerator got this thing all bagged up and this one's a 14 pounder the last one I did was right just under 13 pounds so about 12.75 pounds I would say this was a little bit harder to get into this expandable bag I would say I could probably get it up to maybe a 16 pounder and without too much difficulty probably not a 20 pounder so if you got a 20 pound turkey that you're going to want to sous vide you're probably not going to be able to spatch cock it and put it in one of these expandable bags you're probably going to want to use a different type of bag maybe but I've got it all set up I'm going to brine this overnight so I'm going to throw this in the refrigerator and then tomorrow we're going to throw it on the camado joe to finish it or throw it in the sous vide for four and a half hours and then we're going to throw it on the camado joe to finish it up so all right my turkey's just about done got another 15 minutes or so for the sous vide's done so I'm going to go ahead and light up my camado joe big joe and get this thing going I already got some charcoal in there I'm using low I'm going to use just a couple of these fire starters here they're Rutland is the brand but they're like particle board kind of with wax in it kind of help start the fire I'm just going to use three of those smaller ones today these tend to work really well this fire will be up and running right where I want it run around at 15 or 20 minutes oh I'm back I got the turkey out of the sous vide bag and as you can see it looks kind of dreary but what I'm going to do I'm going to put a little bit more of this smoky paprika from running wild on there just enough to kind of cover it and like before I'm not patting this dry at all I'm just going to kind of leave it the way it is I think I did pat the other one dry I'm going to leave this one as it is because it's really not that moist and I want that moisture to pick up some of this cherry wood and not a lot but just a little bit of the kosher salt because it is kind of salty you know from the brine just a little bit not a whole ton I think that's it and I am still going to use some of the duck fat in the can on it works really well so I'm going to go ahead and just spray a little bit of that on there that should give us a nice crust all right our fire should be up in about 10 minutes so this will cool down just a little bit more and we'll put it on I'll be y'all just uh wanted to check back in a little bit see that smoke rolling out of the top there we're going pretty good the internal temp of the turkey right now is 144 so we're getting back up to our 148th that we were sous-viding it at so grills sitting there right over right about 450 it says on the ink bird and right up just about 400 on the dome temp so it's probably right about in between there where the bird is I'm probably going to give this another just another couple minutes when it gets up to 148 that crust should be nice and crisp and we'll go ahead and pull it and let it rest for a minute and then we'll cut into it all right guys been another five or six minutes and we're right pushing right to 148 we're at 147 I think I'm going to go ahead and pull this and let it rest for a couple minutes because my family's getting hungry I think we're about done we don't need to we don't need to take it over the 148th internal I think the skin's going to be just fine it's got plenty of smoke on it um it's looks kind of crispy and sprinkly there to me so I'm going to go ahead and get this thing pulled off of here and I'll see you guys in a few seconds well there you go guys it's done it's right back up to 148 on uh internal temp cooked it up to 450 there on the Kamado Joe Big Joe with some cherry wood that crust is looking pretty darn good to me just letting it rest here for a couple minutes they just pulled it off about three minutes ago still got some juice coming all the way out here but those legs look delicious I'm gonna go ahead and pull this off juice is just flowing right out of it look at that looks beautiful still lots of juice running out of that said the skin is not super crispy but I'm not one really cares about having super super crispy skin really like more juicy juicy meat like this where the juice is just rolling right out of it and I don't have to worry about it drying out so that looks like that happened here to me so it's cooked all the way through super super juicy got a little bit of that cherry smoke to it it turned out awesome guys that paprika rub not over salted so you can just see how juicy that white meat is it's tender juicy all right guys thanks for watching I appreciate it follow us on Facebook Instagram and I'll see you on the next video