what is up everybody this is lyle no hippie BBQ let's make a thanksgiving turkey now if
you've seen any of my other oven roasted turkey videos you probably know my favorite way
to cook a turkey is hot and fast and I mean above that 400 degree mark
somewhere around 425 for 35 and the reason I like this method is when you're
cooking a turkey this hot and fast it really doesn't have time to dry out so
you always end up with a nice moist turkey now in this turkey video we are
going to be using a brine and a brine can be as simple as just salt and water
or saltwater brown sugar I mean it can be that simple we are going to be adding
a few more ingredients which we're going to get to in a second we're not going to
be using any injection sometimes I will actually brine it and inject it or I
won't run it and inject it but if I was going to inject it I will be using Tony
chachere Turkey injection this stuff is awesome
the turkey that we're going to be cooking is going to be 14 pounds which
is on the high end of where you want to be as far as this high temperature turkey
technique goes they suggest a 14 pound or below turkey if you have a turkey
that's bigger than that you still can use this method but rather than cooking
around 425 inch you might want to back it down to three 75238
as far as our brine goes a lot of times I like to use or just herbs and
vegetables that I have that I'm looking to get rid of so like I said it does not
need to be that but this way don't overthink it
speaking of overthinking it let's go ahead and start on this brine I'm just
going to be throwing this turkey brine together but I will leave the ingredients that
I'm using in the description below so first of all we're going with our salt
and that's the kosher salt we have some brown sugar pepper a couple bay leaves
and I'm using some leftover oregano sage and rosemary I bought an abundance of
that that yeah we just have some tangerines
and I'm just gonna kind of squeeze out a little bit of this juice and just throw
the rest of it right on in the water and if you'd like you could add garlic to
this as well which I'm not going to use in this particular recipe we're gonna
give it a good stir and now what I'm going to do is I'm going to get this on
the stove and I'm gonna let it cook or let it simmer for about 15 minutes just
to bring out all that flavor let it cool down and we'll pick it up at that point
just recap what we did I had my Brian simmering for about 15
minutes shut it down let it cool off add a
little bit of ice to it and I didn't mention earlier that I'm starting off
with about a gallon and a half of the water and then we're gonna add about
another half a gallon once we pour this in like this to Brian for between 16 to
24 hours roughly a little more a little less is going to be fine I'll probably
have a chance to go the full 24 skip this in
and this is easier with two people
make sure you get all these herbs and everything in here yeah I'm gonna go
ahead and add another I'll put it this way I'm going to add enough water so
submerge this turkey completely so once this goes in it is gonna fully cover the
turkey we'll see you in 24 hours
hour back after a 24 hour run had it sitting in my garage with some of this
Rocky Mountain snow keeping it a little cool now we're gonna do is we're gonna
take it out okay a little bit more snow than I thought I had anyway I'm gonna
take this out and I'm gonna drain this liquid off or this Bryan up then we're
gonna go ahead and put some regular fresh water in it and let it soak in
that fresh water for about 25-30 minutes and then we'll pour it off and get on
with the next step just took this turkey out of that water bath lift some of that
salt kind of get pulled out of the turkey after about 20 minutes now what
I'm going to do is I'm going to go ahead and coat it with a high temperature type
of an oil this can be in avocado oil it could be a peanut oil like I'm using
here you probably don't want to go with butter because we're going to be cooking
at such a high temperature that that butter may start to burn so I'm just
going to go ahead and lightly coat it and this is so the seasoning that we
have is going to stick to it
and I did go ahead and trim some of the you know when you brine a turkey a lot
of times that skin will start kind of pull him away from the turkey I did go
ahead and cut some of that skin off and that's just mainly for appearance
purposes but I did leave just enough skin so when it shrinks up and has cook
it doesn't ride up on the turkey as much hopefully all right so the seasoning
that I'm going to be using is a seasoning that is called herb dove herb
de Provence I really don't like using any salt based seasonings on this turkey
because it's been in that brine for 24 hours there's plenty of flavor that's
going to be in it so I go with a more herb kind of a blend on it it could be
Italian seasoning or anything like that this herb de Provence is from
McCormick's you can just buy this jiggler grocery store we're just going
to go ahead and I'm not gonna really worry about the bottom on this this is
more Turkey for appearance purposes like Thanksgiving things like that there's
not going to be a lot of flavor that's going to come from this it's going to be
more for appearance let's go ahead and sprinkle it down
now in some turkey recipes you will see that sometimes you'll have people rub
butter and underneath the skin and things like that we're not going to want
to do that at the temperature that we are cooking it but I'm telling you the
moisture that this turkey is gonna have when it's done cooking is going to be
well worth it all right so there we go let's go ahead and spin this around as
far as our cavity when you're cooking at these temperatures you're not gonna want
to use any traditional stuffing or anything like that what I like to do is
use any vegetables or fruit things like that that I have laying around so with
this we're just going to go ahead and throw in some oranges or tangerines some
apple slices and some of this flavor is going to kind of come through it's not
going to be a really pronounced taste and then I have some fresh herbs this is
rosemary garlic and oregano we're gonna go ahead and shove this in
and stuff it as good as you can one thing that's going to do is stretch the
cavity out and the turkey is going to cook a lot more evenly also please make
sure that you remove everything from the inside of the turkey
okay so that is a rack right there what I'm gonna do is go ahead and sprinkle
the rest of this down where I touched it and rub some of this seasoning off and
we're gonna go ahead and get our oven preheated to 425 degrees our oven is
almost up to temperature what I'm going to be using to monitor my turkey
temperature is I have a temperature thermometer by a company called Inc bird
this will actually sync up to my phone so I can check the temperature on my
phone if you don't have that just any of these cheap meat thermometers that you
buy online would work I think I got this one on Amazon for like $10 I think this
one was on Amazon for about fifty fifty five dollars anyway one thing that we're
going to do when after we put this turkey in the oven
after about 45 minutes we're gonna want to check it and make sure it's not
beginning to get too dark if it is we might want to throw some foil on it and
when we're cooking up these temperatures sometimes these wing tips will start
getting a little bit dark and these legs so we probably will end up filing those
after they get to the color that we want we are an hour in right now we're at
about a hundred and twenty-five degrees like I was saying we're starting to get
a little dark right here what I'm gonna do is just cover up this wing and
usually it's just that tip that starts getting a little dark so we're gonna do
that on both sides and we're just gonna come down here and get this as well I'm
gonna check this again in about thirty minutes and if you know this is kind of
the color that I'm looking for but we're gonna check in another thirty minutes
and if it's starting to get too dark what I'll do is just tint it with some
more foil so here is what our turkey look like it took us two hours and 23
minutes I have a probe temperature of 172 in one of these probes
in a hundred and seventy in the other proof so that's right where we want it
like I said we're going a little bit hotter on this or you know higher
temperature because we're cooking it hotter and faster and you're not going
to be you know evaporating as much of the moisture during the cook what I'm
gonna do now is I'm going to go ahead and let this rest for about ten minutes
let some of that liquid reconstitute back into it then we'll slice into it
see what's up
so that is it this is a done deal this is still an
excellent looking thanksgiving turkey I can't wait to cut into it as a matter of fact let's go
ahead and get into it now go ahead and just get into some of this breast right
here ooh this huh I'm not sure if the camera is picking up that moisture
this is some good stuff right here I'm gonna go ahead and cut off a few of
these slices and bring the camera back and do a taste test so this turkey looks
so good even my wife would to get in on it want to go ahead
that's the breast right there
and I'm telling you you are not missing any salt on the outside of this since
that chance to sit in that bride I mean that flavor is deeply penetrated at this
thirty I think I mean me a sammich tell you Julie juicy and just like tender I'm
not a giant Turkey this thanksgiving turkey is on point right here yeah
you know what happy Thanksgiving everybody depending on when you're
watching this like to thank you guys for stopping by no hippie BBQ I appreciate
Thanksgiving Turkey Recipe. Oven roasted turkey
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