Move over Nashville Hot Chicken it’s time for some Hillsborough Hot Turkey! In all seriousness we love Nashville Hot Chicken but the effort to sensational result ratio of this Joetisserie spun Turkey is hard to beat. An idea born from Chef Eric’s favorite Chicken wing, every bite of this simple recipe will leave you yearning for more. Please enjoy this perfect holiday treat and new way to try your Thanksgiving Turkey on the Joetisserie!
Happy Grilling
Hillsborough Hot Turkey
1 Each 12 -14 Pound Turkey
1 qt Franks Red Hot Sauce, Original
2 cup Dales Steak Seasoning (this is a liquid, try and get the reduced sodium version if you can
Herb Basing Brush
3 Sprigs Rosemary, Fresh
¼ Bunch Sage, Fresh
¼ Bunch Thyme, Fresh
Using a bit of butcher twine, tie the base of the herbs together to form a brush.
Method:
1. Remove anything inside the turkey (neck bone and giblets). Also remove the plastic pop up timer if applicable.
2. Combine the Franks and Dales sauces and marinate your turkey for 2 - 3 hours.
3. Using a small to medium amount of charcoal banked to the back of the grill, stabilize your kamado joe at 300 - 325F.
4. Remove the turkey from the flavor brine and truss the bird as seen in the video. (reserve the excess marinade for basting.
5. Insert the spit rod (go through the tail if possible, for extra stability) and secure the 2 forks into each side to hold the bird very tight as it spins.
6. Place the spit rod into the motor and the Joetisserie frame. Start the motor and close the lid.
7. After 1 hour begin to baste the reserved marinade. Continue to baste throughout the rest of the cook every 30 minutes or so.
8. At 2 1/2 hours into the cook, turn the motor off and take the temperature of the thickest part of the breast meat as well as the thickest portion of the leg and thigh. (don’t forget to restart the Joetisserie once you are done taking the temperature)
9. Aim for a temperature of 160 in the breast and 170 in the leg and thigh. (if for some reason the breast is close, but the leg and thighs need a bit more time, using your ash tool, bank the charcoal to the leg and thigh side of the grill.
10. Once you have reached the target temperatures, remove the bird and let it rest for 20 minutes. Remove the forks, rod and trussing rope then either serve whole and slice at the table or slice and serve as seen in the video.
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13 ноя 2020
