Happy Holidays! We are 1 week away from Turkey Day, so I thought it was only right to show you my bird! In this video we cover how to brine, inject, roast, baste, and deep fry. You don’t want to miss this one! Let’s #MakeItHappen
Full Recipe & Directions below!
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1 12-15 lb Turkey (Defrosted)
1 cup of Brine Mix (Kosmo’s or whatever brand you like)
2 Gallons of water
1 cup brown sugar
1/4 cup hot sauce
1/4 cup worcestershire sauce
4-5 cloves of garlic
4 stalks celery
4 tbsp chicken base (better than bouillon)
2 cups chicken stock
fresh herbs (rosemary/thyme/sage)
1 1/2 sticks of butter
salt, pepper, garlic, onion powder, italian seasoning
2 gallons peanut oil (if frying)
1 cup chicken stock & 1 full scoop bird booster injection marinade
Defrost Turkey and remove giblets, neck, and any plastic. Clean based on your preference. Boil 1 gallon of water and add brine mixture along with brown sugar, hot sauce, worcestershire sauce, 2 oranges, celery, onion, chicken base, garlic, and fresh herbs. Bring to a boil for 5 minutes and stir. Turn off heat and add ice. Allow this to come to room temp (add 1 gallon of water to this solution) Submerge turkey in brining liquid and keep cool for 24 hours (fridge or cooler)
After 24 hours, remove turkey and rinse/dry. Make injection by mixing water with injection mixture (OR use Tony’s store bought creole butter injection) Inject Turkey evenly and then season generously.
If Deep Frying, fill fryer with peanut oil and get oil temp to 350 degrees. Deep Fry turkey for 3-4 minutes PER POUND or until it is golden brown and white meat registers 160-165 and dark meat is at least 175.
Preheat oven to 325. Inject and season turkey as seen above. Prepare your roasting pan by adding chicken stock, butter, herbs, veggies, and chicken base. Place turkey on roasting rack and tuck wings. Stuff cavity with remaining citrus and veggies/herbs. Tie legs together as seen in the video.
Roast in oven at 325 for 12-15 minutes PER POUND. After 1st hour, begin basting Turkey every 15-30 minutes. Once it registers 160-165 in the white meat and 175 in the dark meat, it’s done. Allow it to rest for at least 30 minutes before carving. Enjoy!
Original of the video here