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. Should I use natural hardwood instead of briquettes? Add a rating: Comments can take a minute to appear—please be patient! Holding the bone upright, scrape the remaining meat off the thigh bone. Unlike brining or dry-brining, in which only salt and water will really work their way into the meat, injecting can actually introduce other aromatic compounds, which makes it a useful way to get your turkey juicy without risk of diluting its flavor. These are our favorite recipes for family dinners, cookie swaps, and more. I know that’ a pittance compared to many of you, but I’ve never had any issues with the breast meat being over done, except for last year when I cooked the snot out of the whole thing (danger). 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 … Here's how to get there, step by step. Smoked Bologna Recipe. 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. 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. Some comments may be held for manual review. Smoked Turkey 12 comments. 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. Log In Sign Up. More information... People … You see, skin is mostly comprised of fat, water, and connective tissue. 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. First off, the dry brine you apply will actually help the turkey skin retain moisture longer as it smokes. It’s that time of year! Butterflying the turkey helps it cook faster, with more evenly cooked breast meat. 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. Jiggle the wing back and forth a little to locate the joint, then cut through it with a sharp knife. Transfer the turkey to a cutting board and let it rest for 15 minutes. Any suggestions? Plan on building a cushion into the afternoon before serving!). Slice the breast meat into 1/2-inch serving slices. That is, turkey cooked at 450°F will have a larger band of overcooked meat around its edges than turkey cooked at 250°F. Don't let it get any hotter. 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? 87% Upvoted. It’s that time of year! Repeat with the other wing. 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. 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. Toughen up, young grasshopper. 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. Vegan Thanksgiving Menu. I get it. Keep a lazy eye on the thermometer so that you don't miss the alarm when it goes off. We'll see if she gets any food on Thanksgiving. I’ve cooked well over a dozen this way. Press question mark to learn the rest of the keyboard shortcuts. … 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. Pile the coals along one side of the grill. It should come loose with a little prying and a few well-aimed nips with the tip of your knife. Never a problem. Place the turkey on top of the cooler side of the grill with the legs facing the coals. Smoked Turkey Close. Cajun Smoked Turkey by Serious Eats. 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. We may earn a commission on purchases, as described in our affiliate policy. Use the tip of a sharp paring knife to cut into the flesh above both halves of the Y. Lay the bird flat on a cutting board with its legs splayed out. Read more: The Food Lab's Step-by-Step Guide to Smoking a Turkey. Using a sharp paring knife, cut along the top and bottom of both halves of the bone. 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. Recipe by Serious Eats. Nov 15, 2012 - Save this Smoked beer-can turkey recipe and more from Serious Eats to your own online collection at EatYourBooks.com The inside of the grill should hover between 225°F and 275°F for optimally gentle cooking. Start removing the breast halves from the breastbone by running your knife down one side of the sternum. Slice the thigh meat into 1/2-inch slices, with the skin side up. 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. Subscribe to our newsletter to get the latest recipes and tips! 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. See more ideas about turkey recipes, smoked turkey, recipes. See how exposed that breast meat is, and how relatively protected the legs are? 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. Some comments may be held for manual review. But we've got you covered with a center-piece, too. Whats people lookup in this blog: Flavor Injector Recipes For Smoked Turkey; About author. When cooking anything, the higher the temperature you cook at, the larger the temperature gradient inside the meat. Finally, a quick rub with oil before applying the spice mixture will help slow down the escape of moisture from the skin. All the tips and recipes you need for the perfect barbecue. 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. The Serious Eats Guide to Carving Turkey. It's all just a question of convenience. 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 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. In fact, it'll dilute the flavor of your turkey. You can remove the drumette from the flat/wing tip in the same manner that you separated the drumstick from the thigh. Low and slow heat and a good eye on the bird's temperature ensure that it stays moist. A 10- to 12-pound turkey will take around 3 hours, give or take half an hour in either direction. GO TO RECIPE Cajun Smoked Turkey Serious Eats. I have a few suggestions: First, ask your butcher to do it for you. Remove the wishbone by lifting the skin above the breast near the neck opening and locating the Y-shaped bone with your fingertip. 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. Rub mixture over entire surface of turkey, coating it thoroughly. Here's some more information on the mechanics and science of brining. The goal is to create a cooler zone on the other side so that the turkey slowly cooks via indirect heat. Here's how to do it, step by step. Posted by 2 hours ago. Do I really need a thermometer? Check out the FAQs and step-by-step instructions below, or jump straight to the recipe. Kevin. A whole spatchcocked turkey looks like it belongs on a pornography set rather than on your Thanksgiving table. 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. It's best to buy whole chunks of wood, which burn more slowly, adding sweet smoke flavor to your food as it slow-cooks. Butterflying, or spatchcocking, the turkey will help it to cook more evenly, cook faster, and deliver crisper skin. 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. 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. 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 … To do it, just rub your turkey with salt and let it sit in the fridge overnight (or up to three days). The meat should very easily pull away from the bone. If you see something not so nice, please, report an inappropriate comment. In grilling and barbecue, bragging rights ensures bigger is almost always better, so why not go for broke with beer-can turkey! We reserve the right to delete off-topic or inflammatory comments. 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 Remove the wings from the breasts by positioning the breast upright and holding it by one of the wings. 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. The high-convection environment of a smoker is enough to draw out the moisture faster than the skin can crisp. The results is deeply smoky skin that's extra-crisp to boot. 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. A turkey that’s grilled or smoked comes out crisp and deeply browned all over, with the flavor and fragrance of the fire. Add 4 wood chunks. Keep an eye on the bird, though, to make sure that the skin doesn't brown too much. Smoked Beer-Can Turkey Recipe. Rather than make my traditional spatchcocked roast turkey, this year we're going to deep-fry at least one and slow-smoke another. 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. As leg meat can safely withstand a higher cooking temperature, the goal here is to keep the breast cooking as gently as possible so that it retains juiciness while gaining smoke flavor. Slip your finger behind the bone, pull it out, and discard or save for gravy or stock. 1 Mustard barbecue sauce. Rather than use a larger turkey for more guests, it's better to cook multiple smaller birds (using different methods!). Unraveling the mysteries of home cooking through science. Cut along the bottom of each side of the Y with your knife. What would your holiday table be like without the turkey in the middle? 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 Relatively protected the legs facing toward the coals burn gently, while also trapping in smoke to the... Right, Robert King wrote: always done mine whole the middle the right to delete or. Dilute the flavor of the grill with the other side to remove both breast halves was... Too so I … the Serious eats try butterflying my bird, though I typically remove mine,. To locate the joint, then cut through that bone giving the skin a jumpstart on.! 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