www.MallardBay.com
Music:
"Me Time", by Brooke Graham
Mallard Bay outdoors brought me a turkey, we spatchcocked, brined and smoked it. Recipe below:
There are tons of ways to cook a turkey, the method we will use to day requires a wet brine as to infuse maximum flavor and a great texture. So that we can cook this bird most evenly possible, we will spatchcock the turkey. This requires us to remove the backbone and flatten the bird breast up on the smoker. This method will produce a very juicy and flavor packed turkey.
Ingredients
* 1 12-15 lb turkey
* Rub
* Kosher Salt, Butcher ground pepper, garlic powder, onion powder, cayenne (dash), chili powder, smoked paprika
Brine
* 1 gallon water
* 3/4 cup honey
* Kosher salt, apple cider, brown sugar, peppercorns, rosemary, bay leaf, lemon and orange slices, garlic cloves
* 1 cup bourbon
Basting liquid
* 1 stick unsalted butter
* 1/4 cup, maple syrup
Brine Directions
Mix well, all the brine spices in 5 cups of water in a stock pot then add the bourbon and maple syrup and bring to boil. Take off heat and add 6 cups of cold water to cool brine.
Put turkey in food safe container and completely cover with brine. Let brine overnight.
Spatchcock the TurkeyThis is normally done after the brine. Take some shears and remove the backbone by cutting on each side. Push the breast bone flat. You can use the backbone for chicken stock.
Fire up your smoker
Bring your smoker to temperature. I like to cook at 275 F. Make sure you do not use too strong of a flavored wood. An Oak or Pecan will serve you well.
Get the bird ready
Take the turkey out of the brine and rinse it off.
Brush the binder all over the turkey.
Season the turkey with the rub we made. Make sure to get top and bottom of bird. Let seasoning rest on bird for at least 20 min before putting on smoker.
Cook the TurkeyGet your turkey in the smoker with the breast towards the fire. Make sure to rotate or use your basting liquid to keep that bird looking cool. Try not to bast your bird until the skin dries out and the rub adheres to your bird.
Smoke till the internal temperature of the bird is 160 F. This will allow the carryover cook to bring your bird to 165 F. Enjoy.
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Instant read Thermopen
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