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TURKEY: 5-WAYS

Name: TURKEY: 5-WAYS
Cook time: 4800 s
Total time: 4800 s
Yield: 6-8 servings
Ingredients: For the Turkey; 1 (10~12 lb) turkey, thawed and neck/giblets removed; For the Compound Butter; 16 oz soft unsalted butter, divided; 1/4 cup herbs of choice (sage, thyme, rosemary, ect.), chopped; 1 tsp kosher salt; 1 tsp freshly ground black pepper; For the Brine; 1/2 cup kosher salt; 1 tsp baking powder; 1 cup concentrated turkey stock; 2 large yellow onions, roughly chopped, if needed; 3 large carrots, roughly chopped, if needed; 4 1/2 celery ribs, roughly chopped, if needed; 1 cup ghee/duck fat/chicken fat; For the Turkey Rub; 1/2 cup ghee, melted; 1 1/2 tsp kosher salt; 1 tsp dried sage; 1 tsp dried rosemary; 1 tsp dried thyme; 3/4 tsp dried oregano; 1/2 tsp black pepper; 1/2 tsp onion powder; 1 tsp paprika; 2 tbsp brown sugar; For the Turkey; 1 (10~12 lb) turkey, thawed + neck/giblets removed; 16 oz unsalted butter, divided + soft; 1/4 cup herbs of choice (sage, thyme, rosemary, ect.), chopped

cook:

1 h 20 min

1,626,336 views For your next holiday celebration, try your luck at any of these 5 turkey methods. All will result in a flavorful and juicy bird that will surely impress any skeptical relatives. Turkey Rub adapted from Amazing Ribs: https://amazingribs.com/tested-recipes/turkey-recipes/ultimate-bbq-turkey-recipe/

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Turkey Prep

INGREDIENTS

For the Turkey

1 (10~12 lb) turkey, thawed and neck/giblets removed

For the Compound Butter

16 oz soft unsalted butter, divided

¼ cup herbs of choice (sage, thyme, rosemary, ect.), chopped

1 tsp kosher salt

1 tsp freshly ground black pepper

For the Brine

½ cup kosher salt

1 tsp baking powder

1 cup concentrated turkey stock

2 large yellow onions, roughly chopped, if needed

3 large carrots, roughly chopped, if needed

4 ½ celery ribs, roughly chopped, if needed

1 cup ghee/duck fat/chicken fat

For the Turkey Rub

½ cup ghee, melted

1 ½ tsp kosher salt

1 tsp dried sage

1 tsp dried rosemary

1 tsp dried thyme

¾ tsp dried oregano

½ tsp black pepper

½ tsp onion powder

1 tsp paprika

2 tbsp brown sugar

TOOLS

measuring cups and spoons set

mixing bowls

mini prep bowls

paper towel

Chef’s knife

cutting board

rubber spatula

whisk

meat injector

grill rack

rimmed baking sheet

refrigerator

DIRECTIONS

For the Turkey

Combine all of the ingredients in a small bowl.

½ cup ghee, melted

1 ½ tsp kosher salt

1 tsp dried sage

1 tsp dried rosemary

1 tsp dried thyme

¾ tsp dried oregano

½ tsp black pepper

½ tsp onion powder

1 tsp paprika

2 tbsp brown sugar

mini prep bowls

whisk

Use immediately or keep warm until ready to use.

For the Turkey Prep

Thoroughly pat the turkey dry with a paper towel. If spatchcocking/butterflying the turkey, do so now (see Spatchcock Turkey Method below).

1 (10~12 lb) turkey, thawed and neck/giblets removed

paper towel

Chef’s knife

cutting board

Using your fingers, gently separate the skin from the meat, making sure to get all the way up the breasts and into the thighs.

1 (10~12 lb) turkey, thawed and neck/giblets removed

For the Compound Butter

Combine the butter, herbs, salt, and pepper in a small bowl.

16 oz soft unsalted butter, divided

¼ cup herbs of choice (sage, thyme, rosemary, ect.), chopped

1 tsp freshly ground black pepper

1 ½ tsp kosher salt

mixing bowls

rubber spatula

Carefully spread the compound butter underneath the skin. Spread any excess butter over the entire bird.

1 (10~12 lb) turkey, thawed and neck/giblets removed

For the Brine

In a small bowl, whisk together the remaining ½ cup salt and baking powder.

1 tsp baking powder

½ cup kosher salt

whisk

mini prep bowls

measuring cups and spoons set

Generously season the exterior of the turkey with the dry brine mixture.

1 cup concentrated turkey stock

1 (10~12 lb) turkey, thawed and neck/giblets removed

Melt the remaining butter and combine it with the turkey stock. Transfer the mixture to a meat injector.

16 oz soft unsalted butter, divided

1 cup concentrated turkey stock

mixing bowls

meat injector

Inject the turkey breasts and thighs with the butter/stock mixture.

1 (10~12 lb) turkey, thawed and neck/giblets removed

Transfer the bird to a grill rack placed in a rimmed baking sheet. Place the turkey, uncovered, in the refrigerator for 24-48 hours.

1 (10~12 lb) turkey, thawed and neck/giblets removed

grill rack

rimmed baking sheet

refrigerator

Traditional Roasted Turkey

INGREDIENTS

For the Turkey

1 (10~12 lb) turkey, thawed + neck/giblets removed

16 oz unsalted butter, divided + soft

¼ cup herbs of choice (sage, thyme, rosemary, ect.), chopped

1 tsp + 1/2 cup kosher salt

1 tsp freshly ground black pepper

1 tsp baking powder

1 cup concentrated turkey stock

2 large yellow onions, roughly chopped, if needed

3 large carrots, roughly chopped, if needed

4 ½ celery ribs, roughly chopped, if needed

1 cup ghee/duck fat/chicken fat

For the Turkey Rub

½ cup ghee, melted

1 ½ tsp kosher salt

1 tsp dried sage

1 tsp dried rosemary

1 tsp dried thyme

¾ tsp dried oregano

½ tsp black pepper

½ tsp onion powder

1 tsp paprika

2 tbsp brown sugar

TOOLS

butcher’s twine

oven

roasting pan

aluminum foil

meat thermometer

basting brush

measuring cups and spoons set

mixing bowls

mini prep bowls

paper towel

Chef’s knife

cutting board

rubber spatula

whisk

meat injector

grill rack

rimmed baking sheet

refrigerator

DIRECTIONS

Prep the turkey as desired (see Turkey Prep). Make sure to truss the legs with butcher’s twine and tuck the wings underneath the front of the turkey.

For the Turkey

For the Turkey Rub

butcher’s twine

Preheat the oven to 325°F and move the rack to the lowest slot.

oven

Line the bottom of a roasting pan with aluminum foil. Add the chopped onions, carrots, and celery to the bottom of the roasting pan. Place the roasting rack over the vegetables, then transfer the turkey to the rack.

2 large yellow onions, roughly chopped, if needed

3 large carrots, roughly chopped, if needed

4 ½ celery ribs, roughly chopped, if needed

For the Turkey

roasting pan

aluminum foil

Chef’s knife

cutting board

Cover the turkey with a layer of aluminum foil, shiner side facing out to reflect heat.

For the Turkey

aluminum foil

Roast the turkey for about 2 hours, or until the thickest part of the breast reaches 150 °F.

For the Turkey

oven

meat thermometer

Remove the aluminum foil and increase the oven temperature to 450 °F (preferably with convection). Optionally, brush the bird with melted fat (ghee, duck, or chicken).

1 cup ghee/duck fat/chicken fat

aluminum foil

oven

basting brush

Continue roasting until the internal temperature of breast meat reaches 155 - 160 °F and the thigh meat reaches 175 °F, about 15-30 minutes.

For the Turkey

basting brush

oven

Let the turkey rest, uncovered, for 20-30 minutes before carving and serving. Make sure to reserve the pan drippings for gravy.

For the Turkey

Oven Bag Turkey

INGREDIENTS

For the Turkey

1 (10~12 lb) turkey, thawed + neck/giblets removed

16 oz unsalted butter, divided + soft

¼ cup herbs of choice (sage, thyme, rosemary, ect.), chopped

1 tsp + 1/2 Cup kosher salt

1 tsp freshly ground black pepper

1 tsp baking powder

1 cup concentrated turkey stock

2 large yellow onions, roughly chopped, if needed

3 large carrots, roughly chopped, if needed

4 ½ celery ribs, roughly chopped, if needed

1 cup ghee/duck fat/chicken fat

For the Turkey Rub

½ cup ghee, melted

1 ½ tsp kosher salt

1 tsp dried sage

1 tsp dried rosemary

1 tsp dried thyme

¾ tsp dried oregano

½ tsp black pepper

½ tsp onion powder

1 tsp paprika

2 tbsp brown sugar

TOOLS

grill rack

rimmed baking sheet

refrigerator

butcher’s twine

oven

aluminum foil

roasting pan

oven safe roasting bag

roasting rack

meat thermometer

measuring cups and spoons set

mixing bowls

mini prep bowls

paper towel

Chef’s knife

cutting board

rubber spatula

whisk

meat injector

basting brush

DIRECTIONS

Prep the turkey as desired (see Turkey Prep). Truss the legs with butcher’s twine and tuck the wings underneath the front of the turkey.

For the Turkey

For the Turkey Rub

butcher’s twine

Preheat the oven to 325 °F and move the rack to the lowest slot.

oven

Line a roasting pan with aluminum foil.

roasting pan

aluminum foil

Place the turkey into an oven-safe roasting bag and secure the open end with some butcher’s twine. Cut 6-8 slits in the oven bag to release excess steam.

For the Turkey

oven safe roasting bag

butcher’s twine

Chef’s knife

Roast the turkey for about 2 hours, or until the thickest part of the breast reaches 150 °F.

For the Turkey

meat thermometer

oven

Remove the turkey from the bag and transfer it to a roasting rack. Make sure to drain the drippings and reserve them for gravy.

For the Turkey

oven safe roasting bag

roasting rack

mini prep bowls

Place the turkey and rack into the roasting pan and increase the oven temperature to 450 °F (preferably with convection). Optionally, brush the bird with melted fat (ghee, duck, or chicken).

For the Turkey

1 cup ghee/duck fat/chicken fat

roasting rack

roasting pan

oven

basting brush

Continue roasting until the internal temperature of breast meat reaches 155 - 160 °F and the thigh meat reaches 175 °F, about 15-30 minutes.

For the Turkey

meat thermometer

Let the turkey rest, uncovered, for 20-30 minutes before carving and serving.

For the Turkey

Spatchcocked Turkey

INGREDIENTS

For the Turkey

1 (10~12 lb) turkey, thawed and neck/giblets removed

16 oz soft unsalted butter, divided

¼ cup herbs of choice (sage, thyme, rosemary, ect.), chopped

25 tsp (1 tsp + 1/2 cup) kosher salt

1 tsp freshly ground black pepper

1 tsp baking powder

1 cup concentrated turkey stock

2 large yellow onions, roughly chopped, if needed

3 large carrots, roughly chopped, if needed

4 ½ celery ribs, roughly chopped, if needed

1 cup ghee/duck fat/chicken fat

For the Turkey Rub

½ cup ghee, melted

1 ½ tsp kosher salt

1 tsp dried sage

1 tsp dried rosemary

1 tsp dried thyme

¾ tsp dried oregano

½ tsp black pepper

½ tsp onion powder

1 tsp paprika

2 tbsp brown sugar

TOOLS

grill rack

rimmed baking sheet

refrigerator

oven with convection

aluminum foil

meat thermometer

measuring cups and spoons set

mixing bowls

mini prep bowls

paper towel

poultry shears

Chef’s knife

cutting board

rubber spatula

whisk

meat injector

DIRECTIONS

To spatchcock the turkey, cut two lines down the back of the turkey on either side of the spine. Once the spine is removed, flip the bird over and press down firmly on the breasts to break the breast bone.

1 (10~12 lb) turkey, thawed and neck/giblets removed

cutting board

poultry shears

Prep the bird as desired (see Turkey Prep Method).

For the Turkey

For the Turkey Rub

Preheat the oven to 450°F (preferably with convection).

oven with convection

Line a rimmed baking sheet with aluminum foil. Add the chopped onions, carrots, and celery to the bottom of the pan. Place a grill rack over top of the vegetables and transfer the turkey to the rack.

2 large yellow onions, roughly chopped, if needed

3 large carrots, roughly chopped, if needed

4 ½ celery ribs, roughly chopped, if needed

For the Turkey

rimmed baking sheet

aluminum foil

grill rack

Roast the turkey for 40-45 minutes or until browned and crispy and the internal temperature of the breast meat reaches 155 - 160°F and the thigh meat reaches 175 °F.

oven with convection

meat thermometer

Let the turkey rest, uncovered, for 20-30 minutes before carving. Make sure to reserve the pan drippings for gravy.

Smoked Turkey

INGREDIENTS

For the Turkey

1 (10~12 lb) turkey, thawed + neck/giblets removed

16 oz unsalted butter, divided + soft

¼ cup herbs of choice (sage, thyme, rosemary, ect.), chopped

1 tsp + 1/2 Cup kosher salt

1 tsp freshly ground black pepper

1 tsp baking powder

1 cup concentrated turkey stock

2 large yellow onions, roughly chopped, if needed

3 large carrots, roughly chopped, if needed

4 ½ celery ribs, roughly chopped, if needed

1 cup ghee/duck fat/chicken fat

For the Turkey Rub

½ cup ghee, melted

1 ½ tsp kosher salt

1 tsp dried sage

1 tsp dried rosemary

1 tsp dried thyme

¾ tsp dried oregano

½ tsp black pepper

½ tsp onion powder

1 tsp paprika

2 tbsp brown sugar

TOOLS

smoker

basting brush

meat thermometer

measuring cups and spoons set

mixing bowls

mini prep bowls

paper towel

Chef’s knife

cutting board

rubber spatula

whisk

meat injector

DIRECTIONS

Prep the turkey as desired (see Turkey Prep).

For the Turkey

For the Turkey Rub

Preheat the smoker to 325 °F.

smoker

Brush the bird with the Turkey Rub (see Turkey Rub).

For the Turkey

For the Turkey Rub

basting brush

Transfer the bird directly into the smoker and cook for 1.5 hours or until the thickest part of the breast reaches 150 °F.

For the Turkey

smoker

meat thermometer

Increase the smoker temperature to 450 °F and continue cooking until the internal temperature of breast meat reaches 155 - 160 °F and the thigh meat reaches 175 °F, about 15-30 minutes.

smoker

meat thermometer

Let the turkey rest, uncovered, for 20-30 minutes before carving and serving.

Deep-Fried Turkey

INGREDIENTS

For the Turkey

1 (10~12 lb) turkey, thawed + neck/giblets removed

cold frying oil, to cover

16 oz unsalted butter, divided + soft

¼ cup herbs of choice (sage, thyme, rosemary, ect.), chopped

1 tsp + 1/2 Cup kosher salt

1 tsp freshly ground black pepper

1 tsp baking powder

1 cup concentrated turkey stock