what's up everybody this is Lyle at no hippie BBQ let
me do it today is gonna be a turkey and
if you know me you know I like cooking
turkey is a matter of fact I'm gonna put
some pictures here assuming the turkeys
cooked
for those of you that have seen anyone
turkey videos you know that prefer
cooking at higher temperatures is a
matter of fact I'm cooking with love it
normally at cooking it like 450 degrees
usually you're cooking at those
temperatures you're going to want to
Turkey this 16 pounds or smaller but
somebody dropped off a turkey in my
house
this is 20 pounds right here and what I
plan on doing is cooking this for some
homeless people that hang out by this
goodwill store that we go to so I
thought I'd get a little bit creative on
this now I've done this with chicken I
haven't done with turkey we're going to
see how this comes out what we're gonna
be making is a citrus injective and
glazed turkey so what are you going to
need I got this big old turkey so this
is 20 pounds
typically I like cooking them around 14
pounds so we're not going to be cooking
at 450 degrees like I like to cook
we're going to tone that down a little
bit but we are going to be on the higher
end of the spectrum
we're going to be cooking this turkey
around 390 degrees
the reason I like cooking turkeys at
that temperature or higher temperatures
is because you're cooking it so fast
that it doesn't have a chance to dry so
what are you going to need we have our
turkey we're going to have to oranges
now this orange would have done some of
it is I've come up with some of this
orange juice
I ran that through a paper towel to get
rid of some of the pulp and then i'm
going to use some of this the sum of the
ride is our glaze later on but we have
some clarified butter and i'm going to
go ahead and add that to our orange
juice right now we ask the chicken stock
now this chickens thought I reduced it
down to about half what it says
so if you look at the directions on this
to make one cup or to make two cups you
need to have three bullion cubes
directed was doubled up the bullion it
and reduced it down so we're going to
that
so basically if you're going to add
bullion cubes to water and double what
it would be for a cup later on down the
line we're going to be using some of
this honey is part of our glaze and
we're going to meet you know a media
director if you've lost me my turkey
videos you know I like injecting with
tony chachere's injectable marinade so
if you buy some of those you a free
injector that comes with it
so where you just go back from the store
they're not that expensive
we're just using a cheap one but these
are typically like you know two dollars
of walmart anyway what I'm gonna do is
I'm gonna go ahead and get this turkey
out of this bag pull everything out
I'm going to trim it up so when he fat
this coming at you seek of hanging down
we're going to trim all that up you want
to do with that will pick it back to
meet you before we get started on this
is that this turkey is at room
temperature
I like starting out the room temperature
rather than cold turkey but we're
starting off with is well down the rows
that have some ones that have quartered
up i have a garlic clove and then we
have our mixture of chicken stop
clarified butter and the orange juice so
what I'm gonna do now we're just going
to go ahead and inject our turkey up and
we're going to try to get this whole
mixture in here especially since we're
not going to be able to brighten this so
we're going to get this turkey probably
every eighth of an inch throughout the
entire part we're also going to get down
here in the thighs and the wings you do
want to impart a little bit of citrus
flavor so it you know i'm adding a
little bit of orange juice but you can
add whatever you want in this it does
not have to be specific to this get
created
the remainder of our injection and put
this on the outside like i said if we're
cooking this the way I normally would
this would not be a great idea because
cooking at high temperatures and having
butter is not a good combination for
coming over with the citrus blaze a
little bit later on we're not going to
be putting any seasoning on the outside
of this while it's cooking then sea salt
kosher salt whatever kind of stuff that
you want and this is just gonna be a
light coating another speaker ingredient
that I have when it comes to the
appearance of the turkey is canola oil
or any high teams royal bit of oil spray
whatever we're going to get this with
our spray now we're cooking at low
temperature so it's not going to matter
is much but if you see any mother turkey
videos and I will put those turkey
videos in the description below and some
of my cart take a look at those meals
why it's kind of important
well it's important because usually i'm
talking a high temperature and if you
put butter which a lot of people would
like to put on the outside is just not
going to look at well so we're going to
do now keeping the citrus theme i have
some oranges and some garden we're just
going to stuff the cavity labs you will
see even me or other people saw the
inside of the cavity that's a waste all
have never tasted different so even this
are really you'll get a little bit of
the essence of the orange but you're
really not going to taste much of that
coming through this is just to kind of
keep it a little bit moist when you're
cooking going to have the academy stuff
now whatever do is tie up these legs if
you've seen the high-temperature tricky
cooks I don't tie the legs up
can I temperature you don't have time up
we're gonna go ahead and time is up so
when i'm done with that we'll pick it
back up
we have our butcher twine time the legs
together we have our oranges in our
garlic in there and obviously we have
our butter and salt with our canola oil
and outside we're going to do now throw
it in the oven until we get to a hub
what I like to do is I like to take them
on my pot and fast turkeys 275 degrees
but we're gonna do on this one is take
it to a hundred and sixty-five degrees
then I'm gonna throw on our citrus plays
which we're going to make right now
we're going to do well this turkey is
cooking we're going to do is take I've
watched this orange off we're just gonna
hit it with a little bit of orange this
and this is about a quarter cup of
orange juice so we're just trying to get
a little bit of zest in here that should
be enough for work for the taste that
we're going for and now we're gonna hit
it with some honey
so this is about 5 tablespoons of honey
quarter cup of orange juice and zest of
one orange I'm gonna throw this on the
on the stove and we're just going to
cook this down until it reduces to a
nice little blaze blaze that is here and
I let that cool down a little bit so it
would get kind of a little thicker so
now we're just gonna go ahead and apply
this glaze to our turkey we're just
going to wait and apply this place I did
taste the blaze it looks like is needed
a little bit of thought so we're just
going through a little salt in mix it up
now we're just going to kind of glaze
are tricky
now this is the first time I've done
this method rather than you normally
that cook my turkeys at high temperature
like 450 425
somewhere in that area what I try to do
on this turkey is based it with a little
bit of butter which is not something
that typically do so we're gonna see how
that works out but this place is
absolutely fabulous you know what I made
end up making a little bit more of this
glaze to kind of have is dipping sauce
to go along with this once we sliced
turkey all right there we go
just when for the rest on here let it
roll down i'm gonna throw it back in the
oven and turn the oven off but there
should be enough residual he just left
this glaze set once it's done setting up
we're gonna go ahead and taste it and
see what's up like this turkey is a done
deal to roll up our sleeves and see how
this experiment came out skin is
definitely crunchy
definitely get that injection taste in
there and try this
the glaze really crisp up the skin
I like this is a nice change from my
normal turkey probably try this blaze on
some support so kind of glaze delicious
anyway let's stop talking about this
thanks for stopping I don't hit the BBQ
appreciate give us a try sometime me
maybe I'm chicken if you wanna put the
James Martin's Succulent Roast Turkey with Gravy
Great Thanksgiving Turkey Recipe.
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