This recipe works for turkey, chicken and duck, cooking times will vary for each but the technique is basically the same. If you don't have a big green egg or a smoker you can follow this recipe for the the oven, works great but won't have a nice smoked flavor.
Prep the Turkey:
Remove the wishbone with boning knife for easier cutting of the breast
Remove giblets & neck
The Brine for the Turkey:
1 Cup of sea salt to 1 Gallon of water
Clean the turkey, remove the giblets, neck, etc place in food grade bucket and cover with brine.
Add - Sage, Bay Leaves, Pepper Corn, Rosemary and any other aromatic herbs on hand
Brine for 12 hours between 38 and 42 F
Precut the vegetables for the stuffing and place in fridge for the next morning.
The next morning get your egg fired up with only hardwood lump charcoal, don't add any smoke wood. When I added smoke wood like apple or pecan the skin comes out way to dark. Fire up the egg to 400F. Include a water pan for a even more moist turkey.
The Stuffing:
Onions, Carrots & Celery in equal portions chopped and sautéed until soft
Add bread stuffing to hot vegetables (remove from heat)
Add 1 to 2 16oz containers of sour cream (depending on how much stuffing you're making)
Add 1/2 to 1 stick of unsalted butter (depending on how much stuffing you're making)
Mix until fully incorporated
Any left over stuffing put into a buttered baking dish, cover with tinfoil, bake for 45 minutes.
Stuff the Turkey with warm stuffing, fill the "rear" cavity. Its critical to stuff the turkey with warm stuffing, this will cut down the cooking time significantly. Estimate 10-12 minutes per pound.
Brush the Turkey with Vegetable Oil and make a heat shield. Put the heat shield on the turkey breasts and immediately put into preheated (400F) Big Green Egg for 45 minutes. This will give the brown meat time to cook without drying the breast. After 45 minutes of cooking remove the heat shield, drop the heat to 350 and cook until the internal temp of the breast reaches 160-165F, stuffing should be 160F, brown meat should be 175 - 180F. Remove from heat and leave uncovered for 30 minutes (if you take the turkey to 160F tent the Turkey with foil). Carve the Turkey by running a carving knife down the spine until you hit the ribs, follow the ribs all the way down. This will remove the whole breast, slice the breast into 3/4" slabs. Remove drumstick, remove thigh, remove wing. Place stuffing in bowl and serve.
You can use the drippings to make a spectacular smoky gravy. Separate the drippings in a gravy strainer, remove the turkey from the pan and place on heat. Sautee 1/2C - 1C of flour in the pan till you've picked up all the brown bits and the flour is clumpy, pour back the separated drippings slowly, whisk constantly, add chicken broth as needed till the consistency is correct. This gravy is out of this world.
This Turkey is juicy, salty and smoky, you can't beat it!
KUBEI 0.1G Digital Scale
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LEM Stainless Steel Scale
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Winco Cutting Board
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Food Grade Plastic Bins
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The Sausage Maker Bacon Hooks
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Heavy Duty Meat Hooks
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Small Black Hooks
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Boning Knife
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#smokedmeat
#suhomeso
#curedmeat
15 дек 2020
