Recipe of Award-winning Not Your Grandmother's Turkey

Hello everybody, hope you are having an incredible day today. Today, we're going to prepare a distinctive dish, Step-by-Step Guide to Make Award-winning Not Your Grandmother's Turkey. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Not Your Grandmother's Turkey, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Not Your Grandmother's Turkey delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Not Your Grandmother's Turkey is 10 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Not Your Grandmother's Turkey estimated approx 3-4 hours.

To begin with this recipe, we must first prepare a few components. You can cook Not Your Grandmother's Turkey using 15 ingredients and 14 steps. Here is how you can achieve that.

This recipe has become a staple for my family and friends. My wife and many of my friends hated turkey and I always had to make a ham to go along with the turkey. When I asked them why they didn't like it they all had the same answer "It's so dry!". I couldn't really argue with them, most of the turkey I had through my life was dry as well but I'm a gravy fiend so I didn't really care. This recipe creates anything but a dry turkey, make sure you have a deep ridged cutting board to catch all the juice that is going to come from this bird when you carve it. This recipe uses multiple methods to make sure that you end up with the juiciest turkey possible. First off we are going to brine the bird, second we will spatchcock it to keep direct heat off the meat, third we use a binder to lock in the moisture.

Ingredients and spices that need to be Get to make Not Your Grandmother's Turkey:

1. 10-12 lb Turkey
2. 1 cup Unsalted Butter
3. Favorite Seasoning - I recommend any Meatchurch Seasoning for this cook. If you procrastinate & aren't able to get it before Thanksgiving, I like Kinder's as well. Your local Wal-mart should carry it
4. 1/2 Cup Duke's Mayo
5. Brine
6. Brine Mix - I recommend Meatchurch Bird Bath. Wal-mart will have other offerings
7. 5 Gal Bucket (Food Safe) or Brine Bag, a lot of brines will come in a kit with a bag. Buckets are less messy and easier to handle
8. 1 gallon water or enough to cover bird
9. 1 Orange
10. 1 Lemon
11. 1 Apple
12. 2 Sprigs Thyme
13. 2 Sprigs Parsley
14. 1 Bunch Rosemary
15. 3 TBS Whole Peppercorn

Steps to make to make Not Your Grandmother's Turkey

1. BRINE Add your brine and 1 gallon of water to the food safe container and use a whisk to thoroughly mix it together.
2. While it dissolves cut your orange, apple and lemon. Slices or quarters are fine.
3. Whisk the brine again and add the turkey. If needed add water until the turkey is completely covered.
4. Add in your orange, apple, lemon, herbs and peppercorn. Let it sit in the brine overnight or for 1 hour per pound.
5. Take the turkey out of the brine and pat it dry. Good ol' paper towels work great.
6. At this point is when I spatchcock the turkey. There are a ton of videos online showing how to do this. https://www.youtube.com/watch?v=hZxWF0VyK60 Cut along both sides of the backbone and remove it. I typically try to go ahead and remove the breast bone to make carving it easier once it's done. This does not have to be done but I do recommend watching a video on how to do this step. Once you are done lay the turkey flat with the meat side up. https://www.youtube.com/watch?v=kzPgBtcPGOs
7. Put your binder on the turkey. I fully believe the only choice here should be Duke's Mayo but if you are a mustard or olive oil person then you can use it instead. You will not be able to taste any of those 3. It is simply to help lock in the moisture and help the seasoning adhere. https://dukesmayo.com/
8. Season the outside of the turkey with your Meatchurch seasoning or whatever you have decided on. A fairly heavy application is a good call here because their is a lot of meat. Let the seasoning adhere for 15 to 20 minutes. https://www.meatchurch.com/collections/bbq-rub
9. Preheat pellet grill to 260 degrees. I use hickory pellets. https://bbqlumberjack.com/hickory-blend/ https://www.huntinggeardeals.com/camp-chef-smokepro-sg-24-wifi-pellet-grill-review/
10. Smoke the Turkey at 260 degrees for approximately 20 minutes per pound of original weight. You'll want to gently baste the turkey every hour. I melt the unsalted butter and add whatever seasoning to it that I used on the bird. 1 Tbs of seasoning per 1 cup of butter.
11. You'll want to gently baste the turkey every hour. I melt the unsalted butter and add whatever seasoning to it that I used on the bird or you can add a seasoning you think will compliment it. 1 Tbs of seasoning per 1 cup of butter
12. The turkey should be done when the internal temperature reaches 165 degrees. Temp in the thickest part of the breast. I pull my turkey off the smoker at 160 degrees, there will be some carryover cooking that will bring it up to 165.
13. Take the turkey off the smoker and allow it to rest for 20 minutes. I just let it rest on my cutting board. You don't want to wrap it in foil or cover it because it will steam and make the skin very soggy.
14. Carve the turkey and serve it to those you love to spend time with.

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