BBQ Turkey for $1? 🔥 Delicious Smoked Turkey Recipe #BBQ #Turkey #SmokedTurkey #FYP #ChopelasReviews

That's a big turkey for a dollar. I'm getting that. We need some fresh water. Yes, water. Because we're boiling this puppy. Ah! My toe! All right, I'm going to turn on the gas. You're not going to burn the pot this time, right? No, sweetheart. All right, I trust you. Dude, I looked back at that clip. The top of my head's going bald. McDonald's. Light the igniter. Turn up the heat. Bring this sucker to a boil. The reason why we're boiling this is to defrost the turkey faster. Because she's solid frozen. Oh, the water hose. Dang. We're good. We're going to go ahead and boil it for a couple hours and see what happens. Should we add flavor? We'll dump in a little bit of that chicken bouillon. This always makes stuff taste better. And a little more water. All right. We'll let it cook. Then we'll light it on fire. I also need to replace the fan motor on my Z-Grill because we're smoking it afterwards. But I got to figure out how to do that. I think I just cut these wires right here. Pull this out. I guess we just add a little bit more water. Then I install the new guy. Oh, which direction did it go? She's zip-tied back in place. That's back to a rapid boil. I'm going to let that cook for like 10, 15 more minutes. Plug this guy back in. Then we'll light the chicken on fire. All right, I turned on the smoker. Fan motor's blowing. We'll see if she worked. Now we got to remove the bird. How do I do that? Turn this off. I think it's defrosted now. Oh, yeah. No prank. Look at that dude, she's lighting up fast. Let's come over here and grab the turkey. Go ahead and pull it out. Don't fall, don't fall. All right, and we'll place it right there. Look how juicy that is. We'll go ahead and light the torch. And we'll go ahead and light this puppy on fire. Now that is how you cook a turkey. Oh, what's that in there? It smells charred, that's for sure. Go ahead and flip her over. What is that? They just filled this thing all up with plastic, didn't they? I guess we should remove this bag. Oh, what's that in there? Smells charred, that's for sure. Go ahead and flip her over. What is that? They just filled this thing all up with plastic, didn't they? Guess we should remove this bag. What is that? There's a lot of weirdness going on right now. So I'm gonna remove this piece. Come on. There we go. No more plastic in my bird. And remove that guy. Whatever that is. We'll go ahead and get back to work. Yes, sir. Skin gonna be extra crispy. This will help lock in all that moisture. Trust me, this is a valid technique. Also helps burn off all the impurities. She's done. Look at that turkey, dude. All right, now I think we need some seasoning. Good news is my smoker's back to smoking. This might just be a good dinner. You already know it's going to be juicy when I cut into it. Now I'm going to spray down my popcorn butter oil. Did this to ribs, bro, and it turned out so good. Now I'm going to grab my triple chaos. This is a bunch of salt, pepper, garlic in crunchy form. We'll go ahead and coat the chicken evenly. We'll go one more layer of that butter. Now I'm going to grab my daily chaos. And we'll go ahead and sprinkle nicely right over the top of this burger. And then we'll come over here and give it one more flip. And we'll spray it again with some butter. Come over here and open up your smoker. Grab the meat. Take it over there. I think I'm gonna go wingside down. We'll go ahead and shut the door. And I'm gonna let it slow smoke for like three hours. And then we'll check on it, bro. This was a freaking process. But it gonna be worth it. Time to go check on the chicken. I just wanna say, can y'all please follow me? Please help me hit three million. We are almost there. Love you. Thank you. In a couple hours, let's go check on the meat. All right, let's check on this turkey. Oh, that looks good, dude. Oh, this smells amazing. I wonder if I can rip the leg off. Oh. My god, it almost comes off. My eyes! My eyes! Probe is reading 154. That's not quite done yet. So I'm gonna shut the door. And one really cool thing I wanna let everybody know is lunch is on me. Basically what that means is every single week, we're giving away $25 to people that go to goodvideobuy.com and enter to win. No tricks, no gimmicks. We're just gonna be selecting people to start giving away. Y'all have supported me and my lifestyle for so long now. So now we're gonna start finding ways to give back to you guys. So just thank y'all for supporting me and just thank y'all for everything y'all have given me. I legit get to make silly freaking videos every single day, build a community, build friendships with you. You guys and life has been blessing me so much in the last four years. So anyway, we're going to let that continue to cook. But yes, lunch is on me and soon that will increase to something better in the future. But for now, we're going to do twenty five dollars a week and make sure we maintain that. But thank you. And just is putting the last piece of the puzzle. Let's go. I need to go get another one. You're going to go get another one? Yeah. I need the glue. It's five hours altogether. I'm going to grab this guy. I'm going to remove the chicken. We're at 167 degrees, which I think is enough. I don't know. Let's see what this bad boy looks like. Oh, yes. Look at that burn, Dave. Y'all thought me lighting it on fire was a bad idea. Let's place it right there. Poke the chicken. And then we'll place it down. Oh, baby. Hot, hot, hot. That one's so hot. I'm going to grab that. And move it inside. Alright, we're inside. There goes the turkey. I gotta carve it, but I gotta show y'all this moment. This is what a properly cooked bird looks like. Oh my god, dude. I'm starting to speak now. Place that there. And I'm gonna go ahead and slice and dice. This smells amazing. Alright, we got it all nice and carved up. Take a bite out of that leg. Look at that color, dude. It don't matter how I cook food, dude. It always comes out perfect.