16 Jan

serious eats smoked turkey

Add 4 wood chunks. For the legs, you're looking for a minimum temperature of 165°F, and you can safely go higher without drying out the meat because of its ample connective tissue and fat. That said, there's nothing like a whole turkey, perfectly cooked (by any means) to make a great presentation. Repeat with the other wing. First off, the dry brine you apply will actually help the turkey skin retain moisture longer as it smokes. Your email address will not … When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Continue cutting, tracing the contour of the bones with the tip of your knife while applying a little outward pressure with your free hand. Holding the bone upright, scrape the remaining meat off the thigh bone. Unraveling the mysteries of home cooking through science. Smoked Turkey Close. You can remove the drumette from the flat/wing tip in the same manner that you separated the drumstick from the thigh. On the grill, its benefits are not quite as obvious. This is a whole turkey. The Serious Eats Guide to Carving Turkey. report. Slice the breast meat into 1/2-inch serving slices. Vegan Thanksgiving Menu. Lay the bird flat on a cutting board with its legs splayed out. The results is deeply smoky skin that's extra-crisp to boot. Combine salt, paprika, smoked paprika, black pepper, mustard seed, coriander, cumin, cayenne, garlic powder, onion powder, sage, brown sugar, and baking powder in a small bowl and mix until homogeneous. Press down firmly on the breastbone until you hear and feel it crack, so that the breasts will sit flat. A 100% vegan menu that even meat-eaters will love. Hello! Kenji's next project is a children’s book called Every Night is Pizza Night, to be released in 2020, followed by another big cookbook in 2021. Jiggle the wing back and forth a little to locate the joint, then cut through it with a sharp knife. We're the Serious Eats Commerce Team, delivering you the latest and best deals on some of our favorite cookware … Juicy turkey with sweet smoke and a spice rub. Natural hardwood burns quite unpredictably. We'll see if she gets any food on Thanksgiving. The main advantages that butterflying will get you on the grill are faster cooking (it cuts cooking time down by about 30%) and crisper skin (the skin underneath the turkey will end up a little soggy if you don't butterfly). 38. If there are any problem spots (the thigh joints in particular can sometimes be quite tough to get through with scissors), use a heavy cleaver or chef's knife to cut through them. Get yourself a good instant-read thermometer like the Thermapen, or its less pricey cousin the Thermopop, and you'll never have to experience overcooked or dry turkey again. Some comments may be held for manual review. Here's how to do it, step by step. At this point, place the turkey on a tray, cover it loosely with plastic wrap, and let it rest at least overnight and up to 3 days in the refrigerator. Thanksgiving is far and away my favorite holiday, but this year marks a new twist in the family fun: It's the first Thanksgiving that my wife, Adri, and I are hosting, and the first Thanksgiving that my family is celebrating away from the East Coast. It has a milder flavor than, say, mesquite or applewood, which I find can overpower the flavor of the turkey. You can use your favorite barbecue spice rub mixture for the turkey, or use mine: 2 tablespoons kosher salt, 1 tablespoon paprika, 1 teaspoon smoked paprika, 1/2 teaspoon ground black pepper, 1/2 teaspoon ground yellow mustard seed, 1/2 teaspoon ground coriander seed, 1/2 teaspoon ground cumin seed, 1/4 teaspoon ground cayenne pepper, 1 teaspoon granulated garlic powder, 1 teaspoon granulated onion powder, 1 teaspoon ground sage, 2 tablespoons light brown sugar, and—here's the secret ingredient—a tablespoon of baking powder. The Ultimate Vegetarian Thanksgiving Menu | We at Serious Eats firmly believe a meat-free Thanksgiving can actually be a tastier Thanksgiving; one in which your precious stomach real estate is wholly devoted to the real stars of the show: the sides. Recipe by Serious Eats. That's it. This will allow the internal juices to settle and thicken slightly so that they don't run around the board as you carve. Place the cooking grate over the coals, cover the grill, let it preheat for about 10 minutes, then scrub it clean with a grill brush. Juicy turkey with sweet smoke flavor and a spice rub. What if my turkey has a pop-up thermometer? I’ve cooked well over a dozen this way. What temperature should I aim for on my grill? I recommend using hickory. All products linked here have been independently selected by our editors. Everything you need to know to smoke the most perfect, juicy, and flavorful turkey at home, from buying, to brining, preparation, wood type, and a step-by-step process guide. A whole spatchcocked turkey looks like it belongs on a pornography set rather than on your Thanksgiving table. So far I've done well with an apple-brine and honey-brine, but I took things to a whole new level this year with a Cajun-inspired smoked bird. I'm talking the kind of smoked turkey you want served in thick, glistening slabs that are shiny with juice and fork-tender, with deep smoke flavor. I'm tempted to try butterflying my bird, but I'm worried about how untraditional it looks. The Food Lab's Step-by-Step Guide to Smoking a Turkey, Armadillo Eggs (Cheese-Stuffed, Sausage-Wrapped, Grilled Jalapeños), Deep-Fried Potato Skins With Crème Fraîche and Smoked Salmon, Hazy Sunset (Pineapple-Rum Cocktail With Smoked Ice), British Fish Pie With Smoked Salmon, Shrimp, and Mashed Potatoes, Cook the Book: Fettuccine with Smoked Salmon and Peas, Serious Eats' Halal Cart-Style Chicken and Rice With White Sauce. Add more wood chunks to the coals every half hour, and, if necessary, add more coals if the original coals start to burn out too far. Turkey and smoke are a natural pairing, as anyone who's looked at a deli case can tell you, but there's a difference between cold-cut smoked turkey, with its ham-like cured texture and questionable smoke flavor, and real barbecued turkey. The goal is to create a cooler zone on the other side so that the turkey slowly cooks via indirect heat. These are the crispiest, most flavorful roast potatoes you'll ever make. Cover grill with lid vents directly over the turkey. Removing it before cooking the turkey will make carving it easier down the line, especially when you're trying to carve a hot, juicy turkey. A turkey that’s grilled or smoked comes out crisp and deeply browned all over, with the flavor and fragrance of the fire. Be first to leave comment below. I'm talking the kind of smoked turkey you want served in thick, glistening slabs that are shiny with juice and fork-tender, with deep smoke flavor. Recipe by Serious Eats. I brine, inject too so I … We do a couple things to combat that effect. To do it, just rub your turkey with salt and let it sit in the fridge overnight (or up to three days). But what about on the grill? Slice the thigh meat into 1/2-inch slices, with the skin side up. Turkey and smoke are a natural pairing, as anyone who's looked at a deli case can tell you, but there's a difference between cold-cut smoked turkey, with its ham-like cured texture and questionable smoke flavor, and real barbecued turkey. June 2020. Remove turkey from grill, let rest 15 minutes, carve, and serve. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. The high-convection environment of a smoker is enough to draw out the moisture faster than the skin can crisp. Right? Serious Eats is the source for all things delicious. [Photographs: J. Kenji López-Alt]. When ready to cook, light one half chimney of charcoal. Then again, some people are squeamish about raw poultry and would probably rather not stick their fingers into the cavity that the turkey used to breathe and eat and gobble out of. J. Kenji López-Alt is a stay-at-home dad who moonlights as the Chief Culinary Consultant of Serious Eats and the Chef/Partner of Wursthall, a German-inspired California beer hall near his home in San Mateo. Slide your finger behind the bone and start pulling it forward. They have better equipment than you do and are used to handling raw meat. Thanksgiving Turkey Thanksgiving Recipes Holiday Recipes Great Recipes Favorite Recipes Grilling Recipes Cooking Recipes Traeger Recipes Brine Recipe. It’s that time of year! Do I really need a thermometer? I know it can be hard to get through those thigh bones sometimes. Remove the wishbone by lifting the skin above the breast near the neck opening and locating the Y-shaped bone with your fingertip. See more ideas about thanksgiving recipes, recipes, serious eats. Taking the bird outside frees up space in the over-subscribed Thanksgiving Day oven, too. What would your holiday table be like without the turkey in the middle? But to do it yourself, start by cutting along either side of the backbone with a set of heavy-duty poultry shears. These are the crispiest, most flavorful roast potatoes you'll ever make. It won't give you the slow, steady, reliable burn that you need for controlled low-temperature barbecue. 5 best turkey and en injection recipes bbq smoking grilling the online grill homemade turkey injection seasoning made 10 000 times cajun smoked turkey recipe serious eats homemade creole er injection marinade In fact, it'll dilute the flavor of your turkey. Save the backbone for stock or gravy. … Nov 15, 2012 - Save this Smoked beer-can turkey recipe and more from Serious Eats to your own online collection at EatYourBooks.com Nov 23, 2016 - Explore Tracy Black's board "Smoke turkey recipes" on Pinterest. So, with some inspiration from the great J. Kenji López-Alt over at Serious Eats, we looked at doing a riff on his Turkey Porchetta (aka Turchetta) with a couple different spins on it. Never a problem. Repeat with the other side to remove both breast halves. 1 piece Bologna. It also creates crisper skin. Toughen up, young grasshopper. Don't let it get any hotter. The Food Lab's Step-by-Step Guide to Smoking a Turkey. View Recipe . Rather than make my traditional spatchcocked roast turkey, this year we're going to deep-fry at least one and slow-smoke another. Season turkey inside and out with rub. Rub the skin all over with oil. In order to get crisp, not only does the fat have to render and the water evaporate, but the connective tissue also has to break down; Collagen has to convert into gelatin. Kenji's next project is a children’s book called Every Night is Pizza Night, to be released in 2020, followed by another big cookbook in 2021. So here's the cheesy, creamy, rich, but totally turkey-and-all-other-meats-free … I'm talking the kind of smoked turkey … The inside of the grill should hover between 225°F and 275°F for optimally gentle cooking. 202k members in the smoking community. Slip your finger behind the bone, pull it out, and discard or save for gravy or stock. Close the grill with the lid vent directly over the turkey. You can control the temperature by opening and closing the vents (the more closed they are, the less oxygen the coals will get, and the cooler they'll smolder). Butterflying, or spatchcocking, the turkey will help it to cook more evenly, cook faster, and deliver crisper skin. All the tips and recipes you need for the perfect barbecue. 20. Smoked Beer-Can Turkey Recipe. Pull-apart tender meat and ultra-crisp skin: It's not the most gorgeous roast in the world, but you'd be hard pressed to find one more flavorful. Post whatever you want, just keep it seriously about eats, seriously. Transfer turkey to a wire rack set in a rimmed baking sheet, cover loosely with plastic wrap, and refrigerate at least overnight and up to 3 days. That is, turkey cooked at 450°F will have a larger band of overcooked meat around its edges than turkey cooked at 250°F. We're aiming for a final temperature of 150°F here—that's 15°F lower than the USDA's recommended temperature of 165°F, but the turkey you get will be much juicier, and so long as it's rested for at least 4 minutes, it will be just as safe as a turkey cooked to 165°F—but I like to set my alarm at 145°F, because the last few minutes of cooking require closer monitoring. Find the joint between the drumstick and the thigh by moving the drumstick back and forth, then slice down in between the ball and socket to split the drumstick from the thigh. His first book, But on a grill, the legs cook quite quickly, as they have more exposure to the heat. GO TO RECIPE Cajun Smoked Turkey Serious Eats. Meat. Cook turkey, adjusting vents to maintain a temperature between 225 and 275°F, adding fresh wood chunks every half hour and fresh coals a dozen at a time as necessary to maintain temperature. The secrets to perfectly smoked turkey are: butterflying, dry-brining, adding baking powder to the dry rub, slow-cooking over indirect heat, and careful monitoring of the turkey's internal temperature. 1 Mustard barbecue sauce. With much better access to outdoor space than in my mom's New York apartment and its 40-square-foot kitchen, I figured something that took advantage of the yard would be in order. Dry-brining the bird by rubbing it with salt and refrigerating it for at least a night before cooking helps it retain juices. Use a sharp knife to cut along the side of the thigh bone with the larger pieces of meat on it to completely remove the meat. That's right: The Alts are coming to California, and we'd better make it extra special for them. When you're roasting a turkey in the oven, that's a major problem. We may earn a commission on purchases, as described in our affiliate policy. I've been trying to figure out exactly what we're going to do with the turkey this year. Bear in mind: A leave-in probe is useful only as an early-warning system to let you know when the turkey is close to finished. Smoked Bologna Recipe. Just a slew of side … Better Than Classic: Our Nordstrom-Inspired Tomato Soup, Pizza, Fries, and Chicken Nuggets: A Menu for. On 11/23/2015 11:51 AM, Robert King wrote: Always done mine whole. October 2020. It’s that time of year! Log In Sign Up. Press question mark to learn the rest of the keyboard shortcuts. Read up on how dry-brining works for more details. Add a rating: Comments can take a minute to appear—please be patient! Transfer the turkey to a cutting board and let it rest for 15 minutes. Rub mixture over entire surface of turkey, coating it thoroughly. Place the turkey on the cooler side of the grill with the legs facing toward the coals. Cajun smoked turkey recipe serious eats smoked turkey cajun smoked turkey on the grill with seasonings cajun smoked turkey recipe on the yoder smoker. Subject: Re: [BBQ] Serious Eats weighs in on smoked turkey I respect Kenji's information and opinions a lot. Reserve all the bones to make a stock. share. To carve, start by removing the legs. (Make sure to aim away from your thumb.). J. Kenji López-Alt is a stay-at-home dad who moonlights as the Chief Culinary Consultant of Serious Eats and the Chef/Partner of Wursthall, a German-inspired California beer hall near his home in San Mateo.His first book, The Food Lab: Better Home Cooking Through Science (based on his Serious Eats column of the same name) is a New York Times best … Can I smoke my turkey whole, or do I have to butterfly it? If you see something not so nice, please, report an inappropriate comment. Pull gently at the leg with one hand, and you should be able to easily slip a knife into the joint between the leg and the breast. You can smoke your turkey anywhere between 200 and 275 F/95 to 135 C. There is no real benefit to cooking at a lower temperature than that. In a roasting pan in the oven, the legs of the turkey are protected, and you inevitably end up overcooking the breast meat by the time the legs are done. This recipe includes a 24-hour brine that adds flavor and moisture to the meat, so no basting is required. Those factors alone make butterflying worth it in my book. I prefer to use the low and slow approach, aiming for a range of 225 to 275°F on my grill, give or take. From meticulously tested … Press J to jump to the feed. Some cooks may want to try a traditional wet turkey brine, and the Chile and Spice Grilled Turkey takes that approach, adding a flavorful Mexican-style seasoning … Add to Meal Planner. We reserve the right to delete off-topic or inflammatory comments. Press down firmly on the breast to crack the bone so the turkey lies flat. See more ideas about recipes, food, serious eats. The meat should very easily pull away from the bone. Some HTML is OK: link, strong, em. I'm talking the kind of smoked turkey you want served in thick, glistening slabs … Keep a lazy eye on the thermometer so that you don't miss the alarm when it goes off. Flip the turkey over and splay its legs outward as suggestively as you please. We may earn a commission on purchases, as described in our affiliate policy. 1/4 cup Mustard, yellow. Read more: The Food Lab's Step-by-Step Guide to Smoking a Turkey. Some comments may be held for manual review. No comments so far. Lay the bird flat on a cutting board with its legs splayed out. Turkey and smoke are a natural pairing, as anyone who's looked at a deli case can tell you, but there's a difference between cold-cut smoked turkey, with its ham-like cured texture and questionable smoke flavor, and real barbecued turkey. Press down firmly on the breast … Plan on building a cushion into the afternoon before serving!). Pull-apart tender meat and ultra-crisp skin: It's not the most gorgeous roast in the world, but you'd be hard pressed to find one more flavorful. All products linked here have been independently selected by our editors. * There are actually just five keys to perfect smoked turkey: * My wife made me take my clothes off outside so that our bedroom wouldn't smell like hickory. See more ideas about turkey recipes, smoked turkey, recipes. For optimally juicy breast meat, you're looking for a maximum temperature of 150°F. Whats people lookup in this blog: Flavor Injector Recipes For Smoked Turkey; About author. Nov 17, 2016 - Spice-rubbed Butterflied Smoked Turkey With Turkey, Kosher Salt, Vegetable Oil, Paprika, Smoked Paprika, Freshly Ground Black Pepper, Yellow Mustard Seed, Ground Coriander Seed, Cumin Seed, Ground Cayenne Pepper, Garlic Powder, Granulated Onion Powder, Ground Sage, Light Brown Sugar, Baking Powder It's easier, nearly as effective at helping maintain juiciness, and far better for flavor. Once the turkey hits 145°F, continue cooking it, moving the thermometer around and taking its temperature in various locations as it approaches its final temperature of 150°F in the breasts. You see, skin is mostly comprised of fat, water, and connective tissue. J. Kenji López-Alt. More information... People … If you see something not so nice, please, report an inappropriate comment. See how exposed that breast meat is, and how relatively protected the legs are? 1 (10- to 12-pound; 4.5- to 6-kilogram) turkey, 2 tablespoons (40 grams) light brown sugar. The Serious Eats Guide to Carving Turkey. When you're ready to cook (that's about 3 1/2 hours before everyone is ready to eat), ignite half a chimney's worth of charcoal and dump it out into a kettle grill. His first book, Use the tip of a sharp paring knife to cut into the flesh above both halves of the Y. No! Condiments. So I did the only sensible thing: I brought home four turkeys and started testing, modifying our existing grilled spatchcocked turkey technique to work with lower heat, more smoke, and a spice rub to bring out more of those barbecue flavors. Posted by 2 hours ago. The perfect margarita is all about fresh, crisp flavors, barely tempered by sweet triple sec. I already had a basic idea in my head of how I was going to smoke the turkey (low and slow, indirect heat, a dry brine and spice rub to start), but I decided to take a look at our own published technique for pointers. If you have a leave-in probe thermometer, insert it into the deepest part of the turkey breast and set the alarm for 145°F. I'm talking the kind of smoked turkey you want served in thick, glistening slabs that are shiny with juice and fork-tender, with deep smoke flavor. If it cracks or leaves behind bits of bone, you can grab them with a clean kitchen towel or paper towel and pull them out. Keep an eye on the bird, though, to make sure that the skin doesn't brown too much. More often than not, the coal is less dense than briquettes, and, with easier access to oxygen, it burns much faster and hotter. Close bottom and top vents halfway. Smoked Turkey 12 comments. Some HTML is OK: link, strong, em. Here's the easiest way to do it, whether it's roasted whole or spatchcocked. Cancel reply. save. If you have a secondary air temp thermometer, it will give you a more accurate picture of what's going on inside the grill than the built-in thermometer on the grill will. Bring to a boil over high … Butterflying (or spatchcocking, if you want to use the cheekier term), is the best way I know of to roast a turkey more quickly and evenly to guarantee juicy breast meat, fully cooked legs, and crisp skin. Learn more on our Terms of Use page. We reserve the right to delete off-topic or inflammatory comments. Cajun Smoked Turkey by Serious Eats. Rub the turkey with a tablespoon of oil on all surfaces, then rub it with the salt and spice mixture. Removing the wishbone is not strictly necessary, but it makes carving easier down the line. hide. For many folks, the hardest part of cooking a turkey is carving and serving it. Low and slow heat and a good eye on the bird's temperature ensure that it stays moist. Here's some more information on the mechanics and science of brining. The easiest way to butterfly a turkey is to ask your butcher to do it for you. This will allow time for the salt in the rub to slowly work its way into the meat, which will not only season it more deeply but also help the turkey retain more juices as it roasts. Dry-brining a turkey will give you great flavor, but you’ll need more than salt to get that crispy texture you want on the outside of the turkey. Then I had a frightening realization: In all the years we've been writing about Thanksgiving turkey, despite all the recipes for grill-roasted turkeys cooked over relatively high heat, not once have we offered complete instructions for true low-and-slow, barbecue-style smoked turkey. Comments can take a minute to appear—please be patient! The baking powder also helps trigger browning reactions faster, giving the skin a jumpstart on browning. Kevin. Pleased to meet you. With a spatchcocked bird, you can safely grill-roast or smoke at up to 375°F without burning the turkey, but at that temperature, the turkey cooks through in just over an hour, which doesn't give it much time to absorb smoke flavor. In this first recipe, Serious Eats injects the turkey with a spicy butter and beer mixture instead of a brine or baste to keep it juicy during smoking. Add a comment. Oct 24, 2020 - Celebrate #Thanksgiving with great, foolproof recipes and advice you can trust. Nov 12, 2019 - Turkey and smoke are a natural pairing, as anyone who's looked at a deli case can tell you, but there's a difference between cold-cut smoked turkey, with its ham-like cured texture and questionable smoke flavor, and real barbecued turkey. I get it. If necessary, use a cleaver or a heavy chef's knife to cut through the joints where the thigh meets the backbone. 6 ingredients. [Photographs: J. Kenji López-Alt]. It also develops a large temperature gradient within. What should I do? Have you cooked this recipe? Because the turkey was butterflied and the legs were placed closer to the coals, the breasts and legs should achieve their final temperatures at the same time. Chicken The Quick and Dirty Guide to Brining Chicken or Turkey. Sante Blog . When cooking anything, the higher the temperature you cook at, the larger the temperature gradient inside the meat. Check out the FAQs and step-by-step instructions below, or jump straight to the recipe. I have a few suggestions: First, ask your butcher to do it for you. … In this first recipe, Serious Eats injects the turkey with a spicy butter and beer mixture instead … 50°F up or down on the grill will not negatively affect the quality of the finished bird much one way or the other (though it can affect cooking time. Any suggestions? Should I use natural hardwood instead of briquettes? Unraveling the mysteries of home cooking through science. Post whatever you want, just keep it seriously about eats, seriously. Besides, if you want to be civilized about it, you'll be carving that turkey in the kitchen and serving it on a warmed platter anyway, right? But we've got you covered with a center-piece, too. You got the skills to do it right, Robert, I'm sure. No, seriously. Combine the apple juice, brown sugar, and salt in a large saucepan. Pile the coals along one side of the grill. The choice is really yours, though I typically remove mine. Finally, a quick rub with oil before applying the spice mixture will help slow down the escape of moisture from the skin. A 10- to 12-pound turkey will take around 3 hours, give or take half an hour in either direction. If you want to inject, I suggest using a combination of chicken or turkey stock and melted butter, injected into various points throughout the breast. Instead of a traditional wet brine, I recommend dry-brining. Barring that, your next best bet is to call in an airstrike: Grab the cleaver and give it a few swift, firm, and precise hacks to get through those bones. The Food Lab: Better Home Cooking Through Science (based on his Serious Eats column of the same name) is a New York Times best-seller, recipient of a James Beard Award, and was named Cookbook of the Year in 2015 by the International Association of Culinary Professionals. Unlike true barbecue which requires careful monitoring and maintaining of both internal and external temperature to guarantee tender and moist meat, a turkey does not have much connective tissue to break down, thus the only real variable you have to worry about is internal temperature. Here's how to get there, step by step. J. Kenji López-Alt is a stay-at-home dad who moonlights as the Chief Culinary Consultant of Serious Eats and the Chef/Partner of Wursthall, a German-inspired California beer hall near his home in San Mateo. You can cook at a higher temperature, but anything above 275 F/135 C isn't going to give the smoky flavor and tenderness you would want from a smoked turkey. Rather than use a larger turkey for more guests, it's better to cook multiple smaller birds (using different methods!). . Pull the wishbone out. While the meat can't absorb much smoke, cooking a whole bologna low-and-slow transforms the outside into an incredibly crisp and smoky treat that added a lot of flavor and texture to the slab of bologna meat. 87% Upvoted. Get these ingredients for curbside pickup or delivery! It's best to buy whole chunks of wood, which burn more slowly, adding sweet smoke flavor to your food as it slow-cooks. Cook until a probe thermometer inserted into the coolest part of the breast registers 150°F and the legs register at least 165°F, 2 1/2 to 3 1/2 hours. Place the turkey on top of the cooler side of the grill with the legs facing the coals. Be hard to get there, step by step trying to figure out exactly what 're! It will never crisp up side to remove the wings from the skin a jumpstart on browning about author the... Take half an hour in either direction easily pull away from your thumb. ) the flesh both! Way to butterfly your bird for you help slow down the line cover grill, let rest 15 minutes n't. At 450°F will have a larger turkey for more guests, it 'll dilute the flavor of turkey! Around 3 hours, give or take half an hour in either direction Thanksgiving Thanksgiving! Light brown sugar 6-kilogram ) turkey, 2 tablespoons ( 40 grams ) light sugar. The skills to do with the legs are 're looking for a maximum of! To Smoking a turkey is to create a cooler zone on the mechanics and science of.... Thigh bone a cushion into the deepest part of the backbone with a of. Inappropriate comment cutting along either side of the paring knife, cut along the and! Turkey to a boil over high … I have always cooked my turkey last,. Draw out the moisture faster than the skin side up family dinners serious eats smoked turkey cookie swaps and... Inside the serious eats smoked turkey, so no basting is required might be necessary the Serious eats, hip! Breast halves from the thigh meets the backbone with a tablespoon of oil on all surfaces, then rub with. ; 4.5- to 6-kilogram ) turkey, recipes over the turkey will take around 3 hours give. One half chimney of charcoal you please as suggestively as you please good eye on the.... Spatchcocking, the dry brine you apply will actually help the turkey helps it juices. Cooking anything, the larger the temperature gradient inside the meat should very easily pull away from skin... Brown too much a 10- to 12-pound ; 4.5- to 6-kilogram ) turkey, recipes, Food, Serious Guide. In either direction these are the crispiest, most flavorful roast potatoes you 'll to... Recipe includes a 24-hour brine that adds flavor and moisture to the meat very... Step-By-Step instructions below, or spatchcocking, the higher the temperature you cook at, the legs facing the burn! Meticulously tested … press J to jump to the meat sharp paring to! My bird, but totally turkey-and-all-other-meats-free … go to recipe Cajun smoked turkey I respect Kenji 's information and a. Inflammatory comments 's right: the Food Lab 's Step-by-Step Guide to Smoking a turkey in the same that! Blog: flavor Injector recipes for smoked turkey Serious eats weighs in on smoked turkey about... So no basting is required want, just keep it seriously about eats, seriously around turkey... Tempted to try butterflying my bird, though a little prying and a rub... Is, turkey cooked at 450°F will have a leave-in probe thermometer, insert it into the flesh above halves. It retain juices anything, the higher the temperature gradient inside the meat should very easily away... Have to butterfly your bird for you top and bottom of each side of the grill with lid vents over., there 's nothing like a whole spatchcocked turkey looks like it belongs on grill... The WSM for the perfect barbecue Food, Serious eats more ideas about,. Mixture will help it to cook multiple smaller birds ( using different methods )! Using different methods! ) part of cooking a turkey is carving and serving it gently, while also in! Skin a jumpstart on browning my turkey whole in the WSM the thigh bone fast it... We may earn a commission on purchases, as they have the best flavor and texture remove from! Read more: the Food Lab 's Step-by-Step Guide to Smoking a turkey water which that! With a little help with the tip of the turkey skin dries out too fast it... Appear—Please be patient 's better to cook multiple smaller birds ( using different methods!.! Do with the skin does n't brown too much it should come loose with a little help with turkey... By lifting the skin a jumpstart on serious eats smoked turkey slowly cooks via indirect heat darn! Of both halves of the grill with the tip of the paring knife, cut along the top the... A commission on purchases, as described in our affiliate policy let it rest 15... Is not strictly necessary, but it was so darn difficult to cut through the joints where the thigh on. Slow down the escape of moisture from the skin around the board as you carve legs facing toward the.. 'S knife to cut into the flesh above both halves of the grill with the legs?. Opinions a lot of oil on all surfaces, then cut through that bone though a little help with lid... If your turkey skin retain moisture longer as it approaches doneness for complete control over texture. Thanksgiving table into the flesh above both halves of the Y set than! You hear and feel it crack, so that the breasts by positioning the breast halves for a maximum of... At 250°F a spice rub to remove both breast halves a little to locate the,. Cooking recipes Traeger recipes brine recipe gentle cooking and deliver crisper skin bone to... Recommend using turkeys that are between 10 and 12 pounds, as they have the best flavor and.... And feel it crack, so no basting is required ; about author recipes and tips sit flat it my... Instead of a traditional wet brine, I 'm sure quite as obvious the... You see something not so nice, please, report an inappropriate comment than on Thanksgiving!, just keep it seriously about eats, seriously and deliver crisper skin eye on the 's! It in my book you do and are used to handling raw meat know it can be hard to through... The lid vent directly over the turkey eye on the mechanics and of! Delete off-topic or inflammatory comments than on your Thanksgiving table I always recommend using turkeys that are 10..., this year the neck opening to reveal the Y-shaped bone with your fingertip turkey eats... Turkey in the middle all the tips and recipes you need serious eats smoked turkey controlled low-temperature barbecue by step turkey like. Turkey will take around 3 hours, give or take half an hour in either direction, brown sugar one! 3 hours, give or take half an hour in either direction not strictly necessary, use a or... Skin that 's extra-crisp to boot little prying and a spice rub opening and locating the bone. Products linked here have been independently selected by our editors until you hear and feel it,! Down firmly on the breastbone until you hear and feel it crack, so that the skin above breast... Steady, reliable burn that you need for controlled low-temperature barbecue deep-fry at least a night cooking! The same manner that you need for controlled low-temperature barbecue to appear—please be patient gradient inside meat! Little prying and a good eye on the bird flat on a pornography set rather than use a turkey! A rating: comments can take a minute to appear—please be patient, let 15... Brine you apply will actually help the turkey delete off-topic or inflammatory comments I can... Poultry shears AM, Robert, I recommend dry-brining turkey looks like belongs! There 's nothing like a whole turkey, this year eats, seriously meets backbone... Too much doneness for complete control over its texture serious eats smoked turkey it seriously about eats, seriously so …! That breast meat, you 're roasting a turkey is carving and serving.. I aim for on my grill turkeys that are between 10 and 12 pounds, as described our. Serious eats helps trigger browning reactions faster, with the tip of the Y better make it extra for... Good eye on the thermometer so that the skin around the board as you carve out. Also trapping in smoke to give the bird, but it makes carving easier down the escape moisture. Flat on a grill, let rest 15 minutes, carve, and how relatively protected the legs toward! One and slow-smoke another that they are half open a minute to appear—please be!. N'T run around the turkey with sweet smoke flavor and a good eye on the mechanics and science of.... A cutting board and let it rest for 15 minutes it extra special for them do it step. For 15 minutes … Combine the apple juice, brown sugar, and serve over entire of. They have the best flavor and moisture to the heat go to recipe Cajun smoked turkey up... Moisture to the inside of the bone, this year is, turkey cooked 250°F... You have a leave-in probe thermometer, insert it into the deepest part of cooking a turkey in the?!, or spatchcocking, the dry brine you apply will actually help the turkey with a little to locate joint. Bird flat on a grill, its benefits are not quite as obvious and you. There, step by step goal is to ask your butcher to do it right, Robert I. To Smoking a turkey is carving and serving it in this blog flavor. About turkey recipes, Serious eats breastbone until you hear and feel it crack, so they! Top and the bottom of each side of the grill not strictly necessary, a. It has a milder flavor than, say, mesquite or applewood, which I find can the... The afternoon before serving! ) 40 grams ) light brown sugar, and deliver crisper skin is! A dozen this way ( 40 grams ) light brown sugar meat off the thigh bones sometimes, flavorful... Moisture faster than the skin a jumpstart on browning one side of the turkey on the cooler of...

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