11/28/2024
Tonight we will learn how to smoke the most perfect juicy turkey! This will have a nice golden brown crispy skin with a moist texture inside. Let's go learn how to impress your Thanksgiving guest!
LIKE|SUBSCRIBE|FOLLOW:
INGREDIENTS:
Turkey:
• 12.5lbs young turkey
• 1 cup meat church holy gospel seasoning
• 17oz tony chachere herb garlic butter
Brine:
• 16 cups lukewarm water
• 1 cup fine sea salt
• 1/2 cup granulated sugar
• 3 bay leaves
• 1 tbsp whole peppercorns crushed
• 5 garlic cloves, crushed
• 2 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 2 lemons sliced
• 2 oranges sliced
• 8 cups cold water
Giblet gravy:
• Giblets neck, gizzard, heart, liver from a turkey
• 2 tablespoons unsalted butter
• 1 cup diced onion
• 1/2 cup diced carrot
• 1/2 cup diced celery
• 1 tbsp minced garlic
• 1 bay leaf
• 1 tsp dried thyme
• 5 cups water
• 2 to 3 tablespoons corn starch
• 1/4 cup water to dissolve corn starch
• Salt to taste
• 1 tbsp dijon mustard
• 2 whole cooked eggs finely chopped
INSTRUCTIONS:
1. This takes time about a week prep. Reason you might ask? To properly thaw a bird takes about 3-4 days at minimum. You want to do it safely. Once thawed we can start on the prep work.
2. To brine is meaning to put flavor into the meat. This takes about 24 hours. First we will remove our giblets and neck. Wash the bird to remove any excess.
3. Place into a large container. Use a mixing bowl and mix salt and sugar with luke warm water till everything is dissolved. Pour into container. Next add our garlic, crushed peppercorns, thyme, rosemary, bay leaf, lemons and oranges. Finish with cold water, and make sure it covers the whole bird. Place in a tight container and fridge for 24 hours.
4. Now onto the seasoning of the bird. We will remove the bird from the brine and any excess.
5. Next we will spatchcock the bird. Take our kitchen scissors and cut thru the spine from one end to the other. Use pressure to remove. Flip back around and press along the chest of the bird to flatten. Use a knife as needed. This will help the bird smoke evenly.
6. Next coat bird with our meat church holy gospel seasoning on all sides. Generously coat it, brings more flavor. From here inject all the beast, wing, and drum with our garlic butter. Save rest for basting.
7. To smoke we will heat our camp chef smoker to 275*. Add apple wood chips for more of a fruity flavor. Place bird in the middle skin side up. Cook till it reaches 170*. Baste with remaining butter on all sides every hour. This will keep the skin juicy and crisp. Will take about 3 hours.
8. Important to probe both sides of the breast. Then probe with an external probe to make sure we do not dry it out! Always let your bird rest for 30 minutes before carving.
YouTube Video:
https://youtu.be/BWdPzkqeLXg
