Roasted Turkey

 

 

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Turkey
This is our take on Turkey we have been tweaking throughout the years. I think that we have pretty well perfected it and you would hard pressed to cook a moister bird!
Servings
8ish
Ingredients
Injection
Rub
Servings
8ish
Ingredients
Injection
Rub
Instructions
Injection
  1. Add all ingredients under injection in a pot and bring to a gentle boil, you could make this ahead of time to allow flavours to meld. Another trick I use is to heat it up and fill the sink with cold water and place bottom of pot in the cold water and stir until injection cools. Never inject hot injection. Once cooled, take your bird and work your hands under the skin working from front to back to separate from meat, and use injector to inject injection into breast and other areas of the bird. You should see the areas you have injected start to swell while you are injecting bird.
Rub
  1. Mix all of the dry ingredients together. Take approximately half of this mixture and combine with soft butter. Once mixed well start spreading butter mixture under the skin of the bird. It will be MESSY! don't fret if it is clumpy it will all render as your bird cooks imparting all of those flavours directing into the meat because the skin is not acting like a barrier. You can also add any extra butter/rub to the inside cavity of the bird.
Prepping the Bird
  1. While any excess moisture, and rub off of your turkey skin this will leave marks if not cleaned. Once you are satisfied the bird is looking good we like to take a spray oil and coat the outside of the bird to facilitate crisping the skin. We like to use a new product we found that is a spray duck fat, however you can even use vegetable oil or olive oil, we are big believers in keeping things simple and many substitutes will do!
Cooking
  1. We really enjoy cooking our Turkey on our La Caja China Box, and have gotten some great results with it, we stick a digital temperature probe in the box for ambient temperature to make sure it gets hot enough, but also one in the bird that lets us know when we have hit 165-170F. We cooked a 10 to 12 pound bird and it took 2.5 hours to reach temperature, our China Boxes average temp was between 350-400F. You could cook this bird in pretty much anything and get a moist delicious bird, the trick is to not overshoot the temp of the bird and make sure you let it rest when it is done. With cooking any large meats give yourself lots of time to get it cooked, if done early we often throw it in a cooler wrapped in towels for a couple of hours, and it only adds to a moister bird as it allows for redistribution of those juices!
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