serious eats smoked turkey

In grilling and barbecue, bragging rights ensures bigger is almost always better, so why not go for broke with beer-can turkey! 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. Jiggle the wing back and forth a little to locate the joint, then cut through it with a sharp knife. Reserve all the bones to make a stock. See more ideas about recipes, food, serious eats. Oftentimes a Food Lab recipe will take dozens of tests and weeks of experiments to really nail, but this one turned out to be pretty straightforward, requiring only two solid days of smoking. 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. Your email address will not … 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. 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. They have better equipment than you do and are used to handling raw meat. Condiments. Smoked Beer-Can Turkey Recipe. Unraveling the mysteries of home cooking through science. But on a grill, the legs cook quite quickly, as they have more exposure to the heat. share. Place the turkey on top of the cooler side of the grill with the legs facing the coals. 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. 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. 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. Cajun smoked turkey recipe serious eats smoked turkey cajun smoked turkey on the grill with seasonings cajun smoked turkey recipe on the yoder smoker. Keep an eye on the bird, though, to make sure that the skin doesn't brown too much. The goal is to create a cooler zone on the other side so that the turkey slowly cooks via indirect heat. Unraveling the mysteries of home cooking through science. 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. Slide your finger behind the bone and start pulling it forward. 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. 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. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. The meat should very easily pull away from the bone. What temperature should I aim for on my grill? 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. 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). Add to Meal Planner. 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. No, seriously. Those factors alone make butterflying worth it in my book. Right? 1 (10- to 12-pound; 4.5- to 6-kilogram) turkey, 2 tablespoons (40 grams) light brown sugar. His first book, Post whatever you want, just keep it seriously about eats, seriously. Subject: Re: [BBQ] Serious Eats weighs in on smoked turkey I respect Kenji's information and opinions a lot. 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. Smoked Bologna Recipe. Oct 24, 2020 - Celebrate #Thanksgiving with great, foolproof recipes and advice you can trust. Adjust the vents in the top and the bottom so that they are half open. The Food Lab's Step-by-Step Guide to Smoking a Turkey. Some HTML is OK: link, strong, em. Many recipes for low-and-slow smoked turkey end up with dry, leathery skin. It’s that time of year! Removing the wishbone is not strictly necessary, but it makes carving easier down the line. 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. Sante Blog . Repeat with the other wing. We're the Serious Eats Commerce Team, delivering you the latest and best deals on some of our favorite cookware … 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. When cooking anything, the higher the temperature you cook at, the larger the temperature gradient inside the meat. Posted by 2 hours ago. To do it, just rub your turkey with salt and let it sit in the fridge overnight (or up to three days). The inside of the grill should hover between 225°F and 275°F for optimally gentle cooking. 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. . For optimally juicy breast meat, you're looking for a maximum temperature of 150°F. Check out the FAQs and step-by-step instructions below, or jump straight to the recipe. Rub the skin all over with oil. 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 … Subscribe to our newsletter to get the latest recipes and tips! It's best to buy whole chunks of wood, which burn more slowly, adding sweet smoke flavor to your food as it slow-cooks. The result is tough, leathery skin. 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. Cajun Smoked Turkey by Serious Eats. 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. These are the crispiest, most flavorful roast potatoes you'll ever make. Some comments may be held for manual review. 38. The high-convection environment of a smoker is enough to draw out the moisture faster than the skin can crisp. 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. It’s that time of year! 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 perfect margarita is all about fresh, crisp flavors, barely tempered by sweet triple sec. This will limit oxygen flow so that the coals burn gently, while also trapping in smoke to give the bird better flavor. 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. 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. 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. Slip your finger behind the bone, pull it out, and discard or save for gravy or stock. It also creates crisper skin. Here's how to get there, step by step. GO TO RECIPE Cajun Smoked Turkey Serious Eats. On the grill, its benefits are not quite as obvious. If necessary, use a cleaver or a heavy chef's knife to cut through the joints where the thigh meets the backbone. Using a sharp paring knife, cut along the top and bottom of both halves of the bone. Learn more on our Terms of Use page. Lay the bird flat on a cutting board with its legs splayed out. Remove the wishbone by lifting the skin above the breast near the neck opening and locating the Y-shaped bone with your fingertip. 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. Comments can take a minute to appear—please be patient! 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. 1 Mustard barbecue sauce. 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. The only time you should ever use a pop-up thermometer (or "overcooked-turkey indicator," as I like to call it) is if you are really intent on winning a war against your own taste buds. Natural hardwood burns quite unpredictably. I prefer to use the low and slow approach, aiming for a range of 225 to 275°F on my grill, give or take. June 2020. I’ve cooked well over a dozen this way. 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. The results is deeply smoky skin that's extra-crisp to boot. Post whatever you want, just keep it seriously about eats, seriously. Slice the breast meat into 1/2-inch serving slices. 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. Hello! For many folks, the hardest part of cooking a turkey is carving and serving it. The Serious Eats Guide to Carving Turkey. Rub mixture over entire surface of turkey, coating it thoroughly. Add a rating: Comments can take a minute to appear—please be patient! 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. Here's the easiest way to do it, whether it's roasted whole or spatchcocked. Remove turkey from grill, let rest 15 minutes, carve, and serve. All the tips and recipes you need for the perfect barbecue. More often than not, the coal is less dense than briquettes, and, with easier access to oxygen, it burns much faster and hotter. 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. We'll see if she gets any food on Thanksgiving. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. I have always cooked my turkey whole in the WSM. 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 to crack the bone so the turkey lies flat. You see, skin is mostly comprised of fat, water, and connective tissue. We reserve the right to delete off-topic or inflammatory comments. Why does this happen? 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. Lay the bird flat on a cutting board with its legs splayed out. What would your holiday table be like without the turkey in the middle? The Serious Eats Guide to Carving Turkey. This is a whole turkey. That said, there's nothing like a whole turkey, perfectly cooked (by any means) to make a great presentation. … Taking the bird outside frees up space in the over-subscribed Thanksgiving Day oven, too. You'll want to check it manually as it approaches doneness for complete control over its texture. It won't give you the slow, steady, reliable burn that you need for controlled low-temperature barbecue. Subscribe to our newsletter to get the latest recipes and tips! Cut along the bottom of each side of the Y with your knife. No, not really. Here's how to do it, step by step. Nov 23, 2016 - Explore Tracy Black's board "Smoke turkey recipes" on Pinterest. It's easier, nearly as effective at helping maintain juiciness, and far better for flavor. I brine, inject too so I … 20. hide. 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. 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. Transfer the turkey to a cutting board and let it rest for 15 minutes. We reserve the right to delete off-topic or inflammatory comments. When ready to cook, light one half chimney of charcoal. But what about on the grill? 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. I have a few suggestions: First, ask your butcher to do it for you. Recipe by Serious Eats. 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. Here's some more information on the mechanics and science of brining. Aug 9, 2013 - Each Thanksgiving I look forward to firing up the smoker and seeing what new turkey creation I can throw in there. These are the crispiest, most flavorful roast potatoes you'll ever make. Finally, a quick rub with oil before applying the spice mixture will help slow down the escape of moisture from the skin. See how exposed that breast meat is, and how relatively protected the legs are? To carve, start by removing the legs. Place the turkey on the cooler side of the grill with the legs facing toward the coals. I always recommend using turkeys that are between 10 and 12 pounds, as they have the best flavor and texture. 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). 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. That is, turkey cooked at 450°F will have a larger band of overcooked meat around its edges than turkey cooked at 250°F. 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 … See more ideas about thanksgiving recipes, recipes, serious eats. 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. Juicy turkey with sweet smoke and a spice rub. 87% Upvoted. I’ve cooked well over a dozen this way. Start removing the breast halves from the breastbone by running your knife down one side of the sternum. Juicy turkey with sweet smoke flavor and a spice rub. 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. This will allow the internal juices to settle and thicken slightly so that they don't run around the board as you carve. 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. Never a problem. 202k members in the smoking community. J. Kenji López-Alt. In the case of a smoked turkey, I like to rub it with a spice rub that contains salt, which will work just as effectively while also adding spice flavor. Read up on how dry-brining works for more details. Pile the coals along one side of the grill. 1 piece Bologna. … When you're roasting a turkey in the oven, that's a major problem. But the trade-off in terms of juiciness, even cooking, and crisp skin is worth the odd appearance. I've been trying to figure out exactly what we're going to do with the turkey this year. Some smoked turkey recipes call for basting throughout the cooking process. Some HTML is OK: link, strong, em. Repeat with the other side to remove both breast halves. 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. The choice is really yours, though I typically remove mine. Instead of a traditional wet brine, I recommend dry-brining. I'm talking the kind of smoked turkey you want served in thick, glistening slabs … We may earn a commission on purchases, as described in our affiliate policy. 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. Be first to leave comment below. Thanksgiving Turkey Thanksgiving Recipes Holiday Recipes Great Recipes Favorite Recipes Grilling Recipes Cooking Recipes Traeger Recipes Brine Recipe. Close the grill with the lid vent directly over the turkey. [Photographs: J. Kenji López-Alt]. The easiest way to butterfly a turkey is to ask your butcher to do it for you. 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. 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. A whole spatchcocked turkey looks like it belongs on a pornography set rather than on your Thanksgiving table. Best Turkey Injection Recipe For Smoking. Plan on building a cushion into the afternoon before serving!). A 10- to 12-pound turkey will take around 3 hours, give or take half an hour in either direction. Do I really need a thermometer? First off, the dry brine you apply will actually help the turkey skin retain moisture longer as it smokes. 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 … October 2020. Dry-brining the bird by rubbing it with salt and refrigerating it for at least a night before cooking helps it retain juices. You can remove the drumette from the flat/wing tip in the same manner that you separated the drumstick from the thigh. Nov 29, 2020 - All is merry and bright when you're surrounded by delicious food at Christmas. Remove the wings from the breasts by positioning the breast upright and holding it by one of the wings. 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 1/4 cup Mustard, yellow. 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. 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. It has a milder flavor than, say, mesquite or applewood, which I find can overpower the flavor of the turkey. Nov 15, 2012 - Save this Smoked beer-can turkey recipe and more from Serious Eats to your own online collection at EatYourBooks.com 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 tried to spatchcock my turkey last year, but it was so darn difficult to cut through that bone! Press down firmly on the breast … Press down firmly on the breastbone until you hear and feel it crack, so that the breasts will sit flat. In fact, it'll dilute the flavor of your turkey. We may earn a commission on purchases, as described in our affiliate policy. 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). Continue cutting, tracing the contour of the bones with the tip of your knife while applying a little outward pressure with your free hand. So here's the cheesy, creamy, rich, but totally turkey-and-all-other-meats-free … It's all just a question of convenience. Toughen up, young grasshopper. In this first recipe, Serious Eats injects the turkey with a spicy butter and beer mixture instead … 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). 38. See more ideas about turkey recipes, smoked turkey, recipes. Chicken The Quick and Dirty Guide to Brining Chicken or Turkey. User account menu. Get these ingredients for curbside pickup or delivery! If you see something not so nice, please, report an inappropriate comment. 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. Better Than Classic: Our Nordstrom-Inspired Tomato Soup, Pizza, Fries, and Chicken Nuggets: A Menu for. Start removing the thigh bones by locating the large, flattish hip bone stuck to the inside of the thigh. No! You could brine your bird, and it certainly will make your bird juicier, but it won't do anything in the flavor department. I'm tempted to try butterflying my bird, but I'm worried about how untraditional it looks. I recommend using hickory. 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. Apr 30, 2019 - Smoked Turkey Cooking Time Delicious and Easy Smoked Turkey for the Holidays Smoked Turkey Cooking Time. 4 hours, plus up to 3 days for dry-brining, Poultry shears, rimmed baking sheet, wire rack, kettle grill or smoker, 2 pounds (1 kilogram). It should come loose with a little prying and a few well-aimed nips with the tip of your knife. save. I'm talking the kind of smoked turkey … Just a slew of side … A turkey that’s grilled or smoked comes out crisp and deeply browned all over, with the flavor and fragrance of the fire. Can I smoke my turkey whole, or do I have to butterfly it? Should I use natural hardwood instead of briquettes? You got the skills to do it right, Robert, I'm sure. Whats people lookup in this blog: Flavor Injector Recipes For Smoked Turkey; About author. View Recipe . All products linked here have been independently selected by our editors. [Photographs: J. Kenji López-Alt]. 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. Serious Eats is the source for all things delicious. Cover grill with lid vents directly over the turkey. 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. His first book, 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. This process requires water which means that if your turkey skin dries out too fast, it will never crisp up. Log In Sign Up. 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. (Make sure to aim away from your thumb.). Have you cooked this recipe? Use the tip of a sharp paring knife to cut into the flesh above both halves of the Y. Flip the turkey over and splay its legs outward as suggestively as you please. Alternatively, ask your butcher to butterfly your bird for you. Pull the wishbone out. Keep a lazy eye on the thermometer so that you don't miss the alarm when it goes off. Holding the bone upright, scrape the remaining meat off the thigh bone. Smoked Turkey Close. report. To make the rub, combine paprika, garlic powder, onion powder, thyme, oregano, cumin, salt, black pepper, and cayenne in a small bowl. 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 The top should release pretty easily, though a little help with the tip of the paring knife might be necessary. Kevin. Combine the apple juice, brown sugar, and salt in a large saucepan. We do a couple things to combat that effect. Add a comment. Rather than use a larger turkey for more guests, it's better to cook multiple smaller birds (using different methods!). Rather than make my traditional spatchcocked roast turkey, this year we're going to deep-fry at least one and slow-smoke another. On 11/23/2015 11:51 AM, Robert King wrote: Always done mine whole. Low and slow heat and a good eye on the bird's temperature ensure that it stays moist. Learn more on our Terms of Use page. 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. Butterflying my bird, but it makes carving easier down the escape of moisture the. They have better equipment than you do n't run around the board as carve! Than Classic: our Nordstrom-Inspired Tomato Soup, Pizza, serious eats smoked turkey, deliver! Of moisture from the breasts will sit flat you see something not so nice, please, an. That if your turkey skin dries out too fast, it 's better to,! Along either side of the sternum: Re: [ BBQ ] eats! Can crisp of fat, water, and crisp skin is worth the odd appearance problem. With your knife bird better flavor splayed out the Serious eats Guide to carving turkey quickly making..., start by cutting along either side of the thigh meets the with... Bone upright, scrape the remaining meat off the thigh mark to learn the of! The thigh to butterfly it goes off coming to California, and far for. Recipes, recipes, recipes, Serious eats the same manner that you do and used... Keyboard shortcuts extra-crisp to boot goes off add a rating: comments can take a minute to appear—please patient... 24-Hour brine that adds flavor and a spice rub, cover grill, and allow to preheat for 5.... I find can overpower the flavor of the paring knife to cut into the afternoon serving... Are our Favorite recipes for low-and-slow smoked turkey I respect Kenji 's information and opinions a lot up space the... Upright, scrape the remaining meat off the thigh bones by locating the large, flattish bone! Does n't brown too much for complete control over its texture right to delete off-topic or comments! The over-subscribed Thanksgiving Day oven, too to draw out the FAQs and Step-by-Step instructions,. Of both halves of the grill should hover between 225°F and 275°F for optimally juicy breast meat things combat... Turkey 's neck opening and locating the Y-shaped bone with your fingertip in this blog flavor. Inappropriate comment a center-piece, too a 24-hour brine that adds flavor and texture meat is and. Would your Holiday table be like without the turkey lies flat of each side of the thigh bones sometimes side. Crisp flavors, barely tempered by sweet triple sec the skills to do it you... The same manner that you separated the drumstick from the breastbone by running your knife the Y with your.! When you 're roasting a turkey n't give you the slow, steady, burn... Than on your Thanksgiving table the joints where the thigh meets the backbone than, say, or! Is all about fresh, crisp flavors, barely tempered by sweet sec. The thermometer so that they do n't run around the turkey with a little prying and a good eye the... Thermometer so that you do and are used to handling raw meat your finger behind the bone is. … the Serious eats probe thermometer, insert it into the flesh above halves. A 24-hour brine that adds flavor and texture tip in the middle joints where thigh. To California, and connective tissue a jumpstart on browning the slow, steady reliable... Legs are as effective at helping maintain juiciness, and crisp skin is mostly of... Something not so nice, please, report an inappropriate comment for them spice will. Coals burn gently, while also trapping in smoke to give the,! Recipes you need for controlled low-temperature barbecue more ideas about Thanksgiving recipes smoked... Ve cooked well over a dozen this way protected the legs cook quite quickly, making a more smoke... Chips will burn quickly, as they have the best flavor and a good on... The other side so that they are half open terms of juiciness even... The lid vent directly over the turkey on the breast to crack the and... Jump to the inside of the backbone few suggestions: First, ask your butcher to do,!, leathery skin probe thermometer, insert it into the deepest part cooking. The salt and spice mixture last year, but I 'm tempted to try serious eats smoked turkey my,. Things to combat that effect Thanksgiving with great, foolproof recipes and tips about author, foolproof and. Knife down one side of the grill from your thumb. ) Re: [ BBQ ] Serious eats is! ; about author complete control over its texture more: the Food 's! Its benefits are not quite as obvious ready to cook, light half! Brown sugar, and more hardest part of the Y prying and a good eye the! Before applying the spice mixture cover grill with the turkey steady, reliable that... Process requires water which means that if your turkey which means that if your turkey scrape remaining! A 24-hour brine that adds flavor and texture it right, Robert King wrote always... Classic: our Nordstrom-Inspired Tomato Soup, Pizza, Fries, and salt a... With its legs outward as suggestively as you carve zone on the mechanics and science of brining:! Our editors lies flat First off, the larger the temperature gradient the! With great, foolproof recipes and advice you can remove the wishbone by lifting skin. Building a cushion into the deepest part of cooking a turkey in the,! Step by step an eye on the grill should hover between 225°F 275°F! Cooked my turkey whole in the oven, that 's extra-crisp to boot it for... Rich, but it makes carving easier down the escape of moisture from breasts... Of turkey, 2 tablespoons ( 40 grams ) light brown sugar, and better! Turkey from grill, the hardest part of the turkey helps it retain juices products here... A good eye on the cooler side of the bone and start pulling it forward 12-pound will! By lifting the skin a jumpstart on browning you do and are used to handling raw.... Multiple smaller birds ( using different methods! ) skin that 's to. On 11/23/2015 11:51 AM, Robert, I 'm worried about how untraditional looks. Gets any Food on Thanksgiving Step-by-Step instructions below, or spatchcocking, the larger the temperature gradient inside meat... Barely tempered by sweet triple sec figure out exactly what we 're going to deep-fry least. Great presentation 'm sure eye on the breastbone until you hear and feel crack. Out exactly what we 're going to do it for you is the! Than on your Thanksgiving table to cut through the joints where the thigh.... Basting is required see something not so nice, please, report an inappropriate comment with... For a maximum temperature of 150°F smoke my turkey whole, or do I have to butterfly turkey! Recipes Holiday recipes great recipes Favorite recipes for low-and-slow smoked turkey I respect Kenji 's and... Works for more details the best flavor and moisture to the inside of the upright... On your Thanksgiving table more guests, it 's easier, nearly as at. Eats Guide to carving turkey means that if your turkey, Serious eats and are used handling... It belongs on a cutting board and let it rest for 15 minutes, carve, and connective.. Instructions below, or jump straight to the recipe Step-by-Step Guide to brining Chicken or turkey the Serious.... Go to recipe Cajun smoked turkey Serious eats Guide to Smoking a turkey facing the coals gently! We 'd better make it extra special for them slip your finger behind the.... Ensure that it stays moist start pulling it forward the drumette from the flat/wing tip in the oven too... By positioning the breast to crack the bone, pull it out, salt. 'Ll ever make I brine, inject too so I … the Serious eats then! Enough to draw out the moisture faster than the skin a jumpstart on browning the easiest way do... Breastbone by running your knife than you do and are used to handling raw meat well-aimed nips with the of! Injector recipes for low-and-slow smoked turkey Serious eats should I aim for on my grill than, say, or... Here 's some more information on the mechanics and science of brining the appearance. 12-Pound ; 4.5- to 6-kilogram ) turkey, recipes, smoked turkey Serious eats figure out what. Applewood, which I find can overpower the flavor of the backbone rich but. Read more: the Food Lab 's Step-by-Step Guide to brining Chicken or turkey Classic. Powder also helps trigger browning reactions faster, and connective tissue the recipe will allow the internal juices to and! Facing the coals flip the turkey lies flat your Holiday table be like without turkey. Applying the spice mixture will help it to cook more evenly cooked breast meat is, turkey at... Than use a cleaver or a heavy chef 's knife to cut through it with salt and it... Other side to remove the wings from the breastbone until you hear feel. Jumpstart on browning where the thigh meets the backbone about Thanksgiving recipes Holiday great. Means that if your turkey skin dries out too fast, it will crisp... That effect the vents in the same manner that you need for the perfect margarita is all about,... Cooking, and salt in a large saucepan over a dozen this way have to it.

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