Empty My Fridge
The Christmas Vacation Turkey
Zutaten
- Turkey · frozen5
- Butter · melted1 Tasse + 2 EL
- Hot sauce2 TL
- Maple syrup1 EL
- White miso · paste1 EL
- Turkey stock4 ½ Tassen
- Turkey breast2
- Saltnach Geschmack
- Garlic · ground, grated1 lb + 1 Zehe
- Onion · shredded½
- Sage · finely chopped
- Thyme · finely chopped
- Transglutaminase1 EL
- Duck fat½ Tassen
- Flour3 EL
- Red miso · paste½ EL
- Soy saucenach Geschmack
- Black pepper · groundnach Geschmack
- Frying oil
Zubereitung
- 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.
Zusammengefasst aus dem Video von Binging with Babish. Schau es dir für die Details an.
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