Holiday Turkey
Holiday Turkey
22 Apr 2024
By
PitmasterX
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Here's a festive delicacy that will awaken appetites and set the mood for family celebrations. The tender, lightly smoked turkey meat is a perfect complement to the traditional holiday table. Emphasize the joyful atmosphere and shared meal enjoyment with aromatic, juicy meat that melts in the mouth.
INGREDIENTS
- 1 turkey (approx. 8 kg)
Brine:
- 2 liters of water
- 2 chicken bouillon cubes
- 3 tablespoons of sugar
- 1 tablespoon of salt
- 1 lemon
- 2 cloves of garlic
- 1/2 onion
- 1/2 cup of Jack Daniel’s Tennessee Fire whisky
- 1 bay leaf
- 100 g of butter
Rub:
- 8 tablespoons of salt
- 4 tablespoons of brown sugar
- 1 tablespoon of garlic powder
- 4 tablespoons of sweet paprika
- 4 tablespoons of onion powder
- 1 tablespoon of pepper
- 1 tablespoon of thyme
- 1 tablespoon of nutmeg
- Sunflower oil
TOOLS
- Meat injection syringe
RECIPE
Prepare the brine:
- Pour water into a pot.
- Add bouillon cubes, sugar, salt, lemon juice, crushed garlic cloves, chopped onion, whisky, bay leaf, and butter.
- Bring the mixture to a boil, stirring well.
- Simmer until the volume reduces by half (about 30-40 minutes).
- Once reduced, strain the brine through a sieve, separating the liquid from the solids.
Prepare the rub:
- Into a bowl, add salt, brown sugar, garlic powder, paprika, onion powder, pepper, thyme, and nutmeg.
- Mix everything thoroughly.
Prepare the turkey:
- Clean, wash, and dry the turkey.
- Cross the legs and tuck the wings under the body.
- Inject warm brine into the meat using the syringe, repeating in different areas.
- Lightly oil the turkey and then coat it inside and out with the rub.
- Heat the smoker to 120°C without smoke. Place the turkey on a rack in the smoker with a drip tray underneath.
- Fill the smoke generator with beech chips, insert the food thermometer probe into the turkey, and start smoking.
- When the internal temperature reaches 50°C, turn off the smoke generator and maintain the chamber temperature at 120°C.
- When the internal temperature reaches 75°C, turn off the smoker and let the turkey rest for at least 20 minutes.