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Urban Accents Turkey

Preparation - 2 à 4 h (48 h de saumurage)

Ingredients

Serves 12

  • 1 turkey 8 to 11 kg (17 to 24 lb)
  • 1 marinade and seasoning Gourmet Gobbler kit by Urban Accents
  • 4 L of water or vegetable broth

Preparation

  1. In a pot, mix the contents of the brine with vegetable broth or water. Bring to a boil for 5 minutes. Cool to room temperature, then refrigerate until the mixture has completely cooled.
  2. Place turkey in the marinade bag and add cold brine. If necessary, add a little cold water to allow turkey to be completely submerged. Seal bag and refrigerate overnight.
  3. Remove the turkey from the bag, rinse and blot the excess brine.
  4. Brush the turkey with olive oil and sprinkle generously with seasoning. Rub the skin so that the seasonings stick to it. To prepare a turkey for frying, rub the seasonings under the skin with fingers.
     

Baking

Oven

For a turkey 8 or 9 kg (17-20 lb), bake at 325 ° F (165 ° C) for 4 or 4 and a half hours, depending on the intensity of your oven. When the skin of the turkey begins to brown, after about two-thirds of its cooking, cover with aluminum foil to prevent it from burning. To check doneness using a thermometer, the internal temperature of the thighs should be 180 ° F (82 ° C). The meat of the thighs should be soft to the touch and when pierced with a fork, the juices coming out should be clear, not pink.

Remove turkey from oven and place on a cutting board; covering it with an aluminum foil folded in the middle to create a tent open at both ends. Leave to stand for 15-30 minutes to allow juices to saturate the meat evenly and thus make it tender and juicy.

BBQ

Heat the grill to medium heat (325 to 350 ° F [165 ° to 175 ° C]); being able to hold your hand 4 inches above the grill for 6-8 seconds. Lay the turkey on its back in an aluminum baking dish and place the dish on the grill. If heating with charcoal, place the briquettes on one side only and place the baking dish on the opposite side of the fire to allow the flow of heat. Close the barbecue as tightly as possible. Check doneness of the turkey every 30 minutes and sprinkle with its juices. You may need to add briquettes during cooking to maintain the heat. Make sure the pan does not let any juice out to avoid  flames. Cook the turkey for 2 hours or until the thermometer indicates an internal temperature of 170 ° F or 75 ° C. Allow the turkey for 15 to 20 minutes before carving.

Fryer

After marinating and rinsing the turkey, ensure that the turkey is completely dry inside and outside before frying. Follow the instructions of your fryer for cooking.

Used products