Empty My Fridge
The Christmas Vacation Turkey | With Babish
Ingredients
- Turkey · frozen5
- Butter · melted1 cup + 2 tbsp
- Hot sauce2 tsp
- Maple syrup1 tbsp
- White miso · paste1 tbsp
- Turkey stock4 ½ cups
- Turkey breast2
- Saltto taste
- Garlic · ground, grated1 lb + 1 clove
- Onion · shredded½
- Sage · finely chopped
- Thyme · finely chopped
- Transglutaminase1 tbsp
- Duck fat½ cups
- Flour3 tbsp
- Red miso · paste½ tbsp
- Soy sauceto taste
- Black pepper · groundto taste
- Frying oil
Instructions
- Put the thawed turkey on a rimmed baking sheet to make it easier to move.
- In a bowl, whisk together the melted butter, hot sauce, maple syrup, white miso and turkey stock until emulsified, whisking vigorously and often.
- Load the emulsion into a BBQ flavor injector, inject it into every part of the turkey, then rub the remaining mixture over the surface.
- Marinate the turkey for 2 to 3 days in the fridge, or at least 2 to 3 hours at room temperature.
- Tuck the wing tips under the breast, then preheat the smoker to 300°F (150°C) and smoke the turkey for 2½ to 4½ hours depending on its size; a 12 to 13 lb bird took 2 hours 45 minutes.
- Monitor the breast and dark meat closely. Remove when the thickest part of the breast reaches 150°F (65°C) and the thigh meat reaches 160°F (70°C).
- Rest for at least 30 minutes, ideally 1 hour, before carving and serving.
Summarized from Binging with Babish's video. Watch it for the details.
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