Empty My Fridge
The Christmas Vacation Turkey
Ingredientes
- Turkey · frozen5
- Butter · melted1 xícara + 2 colheres de sopa
- Hot sauce2 colheres de chá
- Maple syrup1 colher de sopa
- White miso · paste1 colher de sopa
- Turkey stock4 ½ xícaras
- Turkey breast2
- Salta gosto
- Garlic · ground, grated1 lb + 1 dente
- Onion · shredded½
- Sálvia · finely chopped
- Thyme · finely chopped
- Transglutaminase1 colher de sopa
- Duck fat½ xícara
- Flour3 colheres de sopa
- Red miso · paste½ colher de sopa
- Molho shoyua gosto
- Black pepper · grounda gosto
- Frying oil
Modo de preparo
- 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.
Resumido do vídeo de Binging with Babish. Assista para ver os detalhes.
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