Nick's Outdoor Kitchen: Thanksgiving Maple Glazed BBQ Turkey Recipe
In this video, we made the Ultimate Spatchcock Thanksgiving Turkey Maple Glazed BBQ Recipe:
Chapters:
0:00 Intro
0:10 Step 1: Prepare The Brine
0:41 Step 2: Spatchcock The turkey
1:00 Step 3: Brine The Turkey Overnight
1:19 Step 4: Butter & Season The Turkey
1:38 Step 5: Start The Fire
2:00 Step 6: Smoke The Turkey
2:37 Step 7: Glaze The Turkey
2:55 Final Result
3:06 Outro
Full Recipe:
How to spatchcock a turkey:
This will help you cook the turkey much faster, and it looks great !!
This can be done before or after the brine. Using a sharp knife, cut along each side of the back bone. Then, using a good pair of poultry shears, cut along each side of the back bone to remove it. Then, press the turkey flat. That's it !
The Brine:
Pro Tip: Don't use all the water directly.
First, mix all the ingredients in half a gallon of water, in a large pot, and bring to a simmer until the salt and the sugar are dissolved. Then add the rest of the cold water. Do not put your turkey in hot or warm brine, it needs to be ice cold first, then put in the turkey. I used a food grade 5 gallon bucket with lid. It can be found in any hardware store. Brine overnight in the fridge.
Pro Tip: If your bucket does not fit in your fridge, put it in a large cooler full of ice and close the cooler. It will stay ice cold overnight.
2 Gallons Cold Water Total
3 Cups Apple Juice
4 Tablespoon Fresh Rosemary Leaves
5 Gloves Garlic (minced)
1.5 Cups Kosher Salt
3 Tablespoon Peppercorns
5 Whole Bay Leaves
3 Whole Large Oranges (sliced)
Secret Ingredient: 2 Cups Pure Maple Sugar :-)
The next morning, remove the turkey from the brine and discard the brine.
Rinse the turkey with cold water for a few minutes, then pat it dry.
Butter and Season:
Melt 1 stick of unsalted butter, add 1/4 cup of maple sugar.
Butter the turkey with a brush (this will serve as binder for the seasoning)
For seasoning, I use MCCORMICK GRILL MATES MAPLE BBQ RUB
Cover the whole turkey on both sides, generously.
Smoker:
Fire:
Mix of charcoal and wood chunks:
Temperature control:
Stick it in the thick of the breast
Cook:
Target smoker temperature: 275 F
Target internal temperature: 160 F
Glaze: Use the same melted butter / maple syrup glaze, but add some maple bbq rub in it, keep it warm in the smoker.
I used a Lodge cast iron melting pot
Start glazing the turkey 30 minutes before the end of the cook
When the turkey reaches 160 F (took me 2h49 minutes thanks to the spatchcock technique), remove from the smoker and let it rest (covered in foil). It will go up to 165 F, at which point the turkey is fully cooked. Let is rest another 20 minutes so it cools a little bit and the juices go back into the meat, covered in foil.
Cut, serve, enjoy :-)
Credits for the music:
Code: HUAUZQUJKOKFETRR
Thank you @MeatChurchBBQ and @thepioneerwoman for inspiring this recipe
@OklahomaJoesSmokers @MEATER @McCormickVideos @lodgecastiron @CowboyCharcoal
#turkey #bbq #barbecue #spatchcock #spatchcockturkey #maple #maplesyrup #bbqrub #springturkey #springturkeyhunting #glaze #cooking #smoker #smokedturkey #brine #castironcooking #castironcookware #castiron #charcoal #thepioneerwoman #meatchurchbbq #cookingwithcowboy #outdoorcooking #meat #thanksgiving #thanksgivingturkey
My INCREDIBLE Smoked Turkey Rub | Backyard Test Kitchen
DOWNLOAD THE HEY GRILL HEY APP
iOS:
ANDROID: My Sauces, Rubs and Merch:
RUB RECIPE HERE:
Smoked Turkey Rub is the perfect combination of BBQ flavors and herbs. It was made to compliment the flavor of smoked turkey so you can prepare your holiday feast knowing your turkey will come out tasting amazing.
My Sauces, Rubs and Merch:
Camp Chef:
ThermoWorks thermometers:
Weber Kettle:
Weber Genesis Gas Grill:
Pit Barrel Cooker:
Smoke Tube:
Lodge Cast Iron:
Kamikoto Knives:
Dalstrong Knives:
INGREDIENTS
3 Tablespoons brown sugar
2 Tablespoons smoked paprika
2 Tablespoons kosher salt
1 Tablespoon black pepper
1 Tablespoon garlic powder
1 Tablespoon onion powder
1 teaspoon crushed rosemary
1 teaspoon thyme
1/2 teaspoon rubbed sage
1/2 teaspoon celery salt
1/4 teaspoon cayenne pepper
INSTRUCTIONS
Combine all ingredients for the smoked turkey rub in a medium bowl. Use a fork to combine and break up the sugar.
Use immediately or store in a airtight container for up to 1 month.
DISCLOSURE: The following list contains affiliate links, meaning when you click the links and make a purchase, we receive a commission.
Camp Chef:
ThermoWorks thermometers:
Weber Kettle:
Weber Genesis Gas Grill:
Pit Barrel Cooker:
Smoke Tube:
Lodge Cast Iron:
Kamikoto Knives:
Dalstrong Knives:
Tyler Florence Makes the Ultimate Maple-Roasted Turkey | Food Network
Make the holidays delicious with this buttery, maple glazed turkey recipe from Tyler Florence.
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Get the recipe:
Maple-Roasted Turkey with Sage, Smoked Bacon, and Cornbread Stuffing
RECIPE COURTESY OF TYLER FLORENCE
Level: Intermediate
Total: 4 hr 5 min
Prep: 20 min
Inactive: 20 min
Cook: 3 hr 25 min
Yield: 12 servings
Ingredients
1 cup (2 sticks) unsalted butter, at room temperature
1/2 bunch fresh sage, leaves finely chopped
Kosher salt and freshly ground black pepper
2 large onions, finely chopped
1 loaf cornbread, cubed (about 6 cups)
1 large egg, lightly beaten
1/2 cup heavy cream
3 cups chicken stock
1 (12 to 14 pound) fresh turkey
1 cup pure maple syrup
1/4 cup hot water
8 strips smoked bacon
1/4 cup all-purpose flour
1/2 lemon, juiced
Directions
Preheat the oven to 350 degrees F and remove the top rack.
Combine the butter and sage in a mixing bowl, mash with a fork or spoon until the sage is well incorporated and the butter has flecks of green in it; season with salt and pepper.
In a saute pan, melt 4 tablespoons of the sage butter, add the onions, cook and stir for 15 minutes until soft and golden. Remove from heat. Put the cornbread in a large mixing bowl and scrape the sauteed onion mixture on top. Add the egg, heavy cream, and just enough chicken stock to moisten the stuffing without making it soggy (about 1/2 cup.) Toss well to combine, season with salt and pepper.
Remove the neck and gizzards from the inside of the turkey and discard. Rinse the bird thoroughly inside and out with cold water, pat dry. Sprinkle the cavity and skin liberally with salt and pepper.
Using your fingers, gently lift the skin from the breast and legs, and slip pieces of the sage butter underneath; massaging it in as you go. Fill the bird with the cornbread stuffing without packing too tightly; cook the remaining stuffing separately in a buttered baking dish. Truss the turkey; place it on a rack in a large roasting pan, and put into the oven.
Meanwhile, in a small mixing bowl, whisk together the maple syrup and hot water to thin the glaze out a bit; use this to baste the turkey every 30 minutes. The turkey should take about 3 hours to cook (i.e. 15 to 20 minutes per pound.) If the legs or breast brown too quickly, cover with foil. About 2 hours into cooking, shingle the strips of bacon oven the turkey breast to cover; continue to roast and baste for another hour or so. The turkey is done when an instant-read thermometer inserted into the meatiest part of the thigh registers 170 degrees F (the thigh juices will also run clear when pricked with a knife.) Transfer the turkey to a cutting board and let rest for 20 minutes before carving, so the juices can settle back into the meat.
Skim off the excess fat from the pan drippings with a spoon and place the roasting pan over 2 burners set on medium-high heat. Using a wooden spoon, scrape up brown bits stuck to bottom of pan. Whisk the flour into the drippings, stirring as it thickens to prevent lumps. Add the remaining chicken stock and bring to a simmer; season with salt and pepper and hit it with a squeeze of lemon juice to brighten the flavor. Simmer for 5 minutes and then strain to remove any particles.
Serve the gravy with the maple-roasted turkey and cornbread stuffing.
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Smoked Turkey with Bourbon Maple-Glaze | Pit Barrel Cooker
Happy Thanksgiving everyone! You gotta get a plan early for the big T-day, so I'm showing you a smoked whole turkey with a maple bourbon glaze to finish it off.
I did this on the Pit Barrel Cooker but it can easily be done with any smoker you have.
The turkey took about 4 hours and was smoked between 275°-300° F, until the internal temp of the turkey was 165° F. I started glazing the turkey at around 150° mark.
SOME STUFF FROM THE VIDEO:
Pit Barrel Cooker:
Crown Maple syrup:
Bourbon Rub:
Red Hawaiian salt:
The Kentucky Bourbon Rub that I used I bought at The Butcher Shoppe in Pensacola, FL, if you're ever in the area. Be prepared if you ever go there, it's a meat and spice wonderland, you may lose your mind (like my wife does!)
But here's a locator for the spice company, maybe you can find it near you!
If you don't have a favorite rub or dry brine recipe, here's a basic one...
**You will want to rinse and dry the bird off with this brine because it's salt heavy (which makes for a super delicious bird!)**
BASIC DRY BRINE INGREDIENTS:
7 Tbs of Kosher salt
3 Tbs of brown sugar
MAPLE BOURBON GLAZE
3/4 C grade A maple syrup (I used Crown Maple aged in bourbon barrels)
1/2 C brown sugar
1/4 C brown mustard
1/2 C Bourbon Whiskey
- Use real syrup in this. Not that cheap sugar water stuff. Real maple syrup.
At this time of year, Costco usually has a huge bottle the Crown Maple Syrup for about 20 bucks. They do sell it at Wal-Mart, it's a very small bottle, they do have it, at least in my part of the country. Worth the money, I promise!
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Song title Cantina Blues by Kevin MacLeod
Music is shareware supplied by and is used with their permission.
#smokedturkey #turkey #thanksgiving #howto #pitbarrelcooker
Maple Glazed Turkey on the BBQ Recipe
Turkey is a thanksgiving classic but you can make yours unique with a brilliant glaze that will have people asking for the recipe.
INGREDIENTS
1 turkey, 10 lb.+ (4.5 kg+)
3 tbsp. (45 g) baking powder* Water*
½ cup (113 g) soft butter
1 head garlic
Fresh sage
1 green apple
1 yellow onion
Salt and pepper to taste
Maple Glaze
½ cup (118 ml) maple syrup
¼ cup (59 ml) bourbon
¼ cup (59 ml) melted butter, salted
DIRECTIONS
1) Ensure that you pull the turkey out of the freezer at least 2 days before you begin to prep. This would also be a good time to grab a couple of sage leaves, one or two garlic cloves, and mince them. Fold into the softened butter, wrap the butter and set aside to allow the flavors to combine.
2) The day before you cook, pull out the butter and allow it to get nice and soft. Carefully use your fingers to lift the skin of the turkey away from the meat and press the compound butter into the meat. For extra crispy skin, combine baking powder with enough water to dissolve the powder. Brush the turkey skin with the baking powder mixture and then salt and pepper to taste. Place the turkey back into the fridge on a rack over a tray and allow the whole thing to dry overnight.
3) When you are ready to cook, preheat the barbecue to 325°F (163°C) using the rear burner or bottom burners. While the grill is heating, prepare the bird for the spit rod. The turkey is already seasoned and has the flavored butter under the skin, so all that is left is to quarter a green apple, the yellow onion, and smash a few cloves of garlic. Remove the giblets from the cavity and replace them with the apple, onion, some sage, and garlic. Truss the bird and then thread it onto the spit rod making sure that it is balanced and adjusting the counterbalance accordingly. Learn how to load and balance a rotisserie.
4) Place the giblets into a drip tray that fits under the turkey (you may need to remove cooking grids and sear plates if the bird is too big. Add garlic, sage remove the giblets, and place them into a drip pan with some more sage and a couple cloves of garlic. Add a few cups of water and place the turkey onto the barbecue over the drip pan.
PRO TIP: Lightly season the giblets and roast them until they have some color on them, then throw them into the drip pan under the turkey, it will add extra flavor to your gravy.
5) Turn on the rotisserie motor and spit roast the turkey for about 20 minutes per pound of meat (20 min per 0.5 kilos).
6) While the turkey is starting to cook, melt the butter in a saucepan over medium-low heat. Once melted, add the bourbon and the maple syrup. Bring this mixture to a simmer for a few minutes, then remove from heat.
7) Baste the turkey every 30 minutes or so with the maple bourbon mixture. If the turkey isn’t as dark and crisp as you want, turn the barbecue up to 425°F (218°C) for the last bit of cooking until you’ve reached a sustained internal temperature of 150°F (66°C) in the breast and up to 175°F (79°C) in the thigh/leg area.
8) Remove the turkey from the barbecue and place it onto a cutting board. Remove the spit rod and rotisserie forks, then cover with foil and some thick towels to rest for at least 20 minutes or until ready to carve.
9) While the turkey is resting it’s time to make the best gravy ever. Separate the turkey fat from the drippings. In a saucepan over low heat, add the fat. If there isn’t much, supplement it with butter, up to ¼ cup. Whisk in an equal amount of flour. Allow the flour to cook off for a minute or two, it will darken in color a little. Slowly whisk in turkey drippings, turkey or chicken stock and/or any water from cooking vegetables into the flour mixture until you have the perfect thick texture. If the gravy is too thin, simmer until thickened, too thick, add more liquid.
10) Carve the turkey and serve it with your favorite holiday side-dishes like stuffing, veggies, and other things. Have a look at this blog for some inspiration. Try topping turnips or sweet potatoes with any glaze that has been simmered for at least 5 minutes after being used on the turkey.
Make your Thanksgiving or any other day amazing with this Bourbon and Maple Glazed Turkey Holiday Recipe.
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Bourbon/Maple Turkey Breast on the Lousiana Grills LG800 Elite
Recipe from the book « Pellet Grilling and Smoking Refined
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Recette du livre Le Best of du BBQ à pellet en 100 Recettes