THE PERFECT THANKSGIVING TURKEY?! | KITCHEN CAPTAIN | EPISODE 9

The Perfect Thanksgiving Turkey! Gobble 'til ya wobble! This might have been the juiciest turkey I have ever tasted & it was coupled with a gravy that would make a pillow taste delicious! The holidays are here and this is an absolute show-stopper recipe for those big family dinners!

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Featuring: Ian Walsh
THE PERFECT THANKSGIVING TURKEY RECIPE
Servings 8 | Prep Time 20 mins | Total Time ~24 hrs

FOR THE BRINE
INGREDIENTS
9 quarts water
1 cup / kosher salt
3/4 cup / brown sugar
30 peppercorns
5 bay leaves
1 lemon
1 orange
1/2 onion
5 garlic cloves
2 sprigs fresh rosemary
4 sprigs fresh thyme

DIRECTIONS
1. Plan ahead! This recipe requires overnight time for the brine soak and completely defrosted turkey.

2. In a pot or bucket large enough to fit that bird, add 8 quarts of cold water and add some ice to that to let it come down in temperature. Make sure that damn thing will fit in your fridge!

3. Bring 1 quart of water in a medium pot to simmer over medium heat.

4. Peel the skin off the lemon & orange.

5. Peel & coarsely chop 1/2 an onion. Peel 5 cloves of garlic.

6. Add salt, sugar, lemon skin, orange skin, peppercorns, bay leaves, garlic cloves, onion, rosemary, and thyme. Simmer until salt & sugar have dissolved. Remove from heat & add ice cubes. Stir until dissolved. Ensure the brine has completely cooled.

7. Pour that delicious smelling pot into the larger pot or bucket and make sure to add a few more ice cubes. Check that the liquid is cool before adding the turkey in.

8. Carefully lower the turkey in the brine without splashing the sh!t out of your kitchen & weigh it down with a couple of plates to ensure it is fully submerged. Cover with a lid, plastic wrap, or foil and place in the fridge for at least 12-24 hours.

FOR THE TURKEY
Servings 8 | Prep Time 15 mins | Total Time 4 hrs

INGREDIENTS
1 stick butter (unsalted)
6 garlic cloves (minced)
8 sprigs fresh thyme
4 sprig fresh rosemary
1 tbs / cracked black pepper
2 tbs/ kosher salt
1 garlic bulb
1 medium onion
Olive oil
12 lb whole turkey

DIRECTIONS
1. In a small bowl, combine softened butter with minced garlic, thyme leaves, chopped rosemary, and kosher salt.

2. Prep the turkey by removing giblets from the cavity. Then carefully separate the skin from the breast by working your hand under the skin to create a pocket to stuff the butter-herb mixture in. Cover everywhere you can reach under the skin with about 1/4" thickness of butter mixture. Get that cavity cave too!

3. Season the cavity with salt & pepper then add to the cavity a sliced whole bulb of garlic & roughly chopped onion with rosemary & thyme. Truss the turkey with cooking twine.

4. Rub garlic herb butter and olive oil over the entire outside of the turkey. Season the whole turkey with kosher salt and black pepper. Optional: Stuff turkey cavity with Traditional Stuffing recipe.

5. When ready to cook, set the Traeger grill temperature to 300℉ and preheat, lid closed for 15 minutes. If you're using an oven. Set that to 325℉ and preheat.

6. Add a probe to check the internal temperature. Place turkey on the grill & smoke for 3-4 hours. Check the internal temperature, the desired temperature is 175℉ in the thigh next to the bone, and 160℉ in the breast. Turkey will continue to cook once taken off the grill to reach a final temperature of 165℉ in the breast. The same instructions apply if you're using the oven.

Gravy
1. Melt the butter in a large pan until it bubbles just a little, & add the flour and stir to combine.

2. Take the trivet out of the roasting pan, then pour the contents of the pan over a strainer into a large saucepan.

3. Skim most of the fat off the top of the liquid. If it doesn’t look like enough gravy, add another cup or two of stock.

4. Slowly stir in the roux (butter & flour mixture), a little bit at a time, until fully incorporated. If you pour too fast, you will get lumps.

5. Let simmer, stirring constantly, until it reaches your desired gravy thickness. Remove from heat.

After letting that turkey rest for 20 minutes, carve that beauty up & ENJOY! (And don’t forget to chew.)

Видео THE PERFECT THANKSGIVING TURKEY?! | KITCHEN CAPTAIN | EPISODE 9 канала Ian Walsh