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JUICY TURKEY RESULTS! #kingofflavor #turkeyrecipe #juicyturkey
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In this video we will show you how to make THE BEST JUICY Turkey on a Pellet Grill Smoked outdoors using an EASY and DELICIOUS TURKEY RECIPE injected with El Yucateco Caribbean sauce! We will show you how to make the best turkey seasoning you've ever tasted and how to properly inject the turkey to make it JUICY! Please be sure to Like this video, Subscribe to our channel for more content and leave us a comment. We love hearing from you!
Ingredients Needed for this recipe:
- 12-14 Lb. Turkey (smaller Turkey's come out juicier, see my reasoning below in the recipe write up. You are better off cooking two small turkeys for larger groups Vs. one large turkey)
For the Seasoning or Rub: (combine ingredients into a bowl, mix well) This is a larger batch so you'll have extra!
- 4 tablespoons Garlic Powder
- 3 tablespoons Onion Powder
- 2 tablespoons fine or course Sea Salt
- 4 tablespoons fine or course Black Pepper
- 2 tablespoons Oregano
- 2 tablespoons Sage
- 2 tablespoons Thyme
- 2 tablespoons Rosemary
- 2 tablespoons Parsley
For the Injection: (place into bowl, heat gently just to melt, mix)
- 1 cup Chicken Broth or Stock
- 1/2 stick salted Butter (or unsalted to reduce sodium if you prefer)
- 2 ounces of El Yucateco Caribbean Sauce
Instructions:
Always wash your hands before prepping any food recipe!
Let's start with the Turkey. Smaller Turkey's are easier to cook and ALWAYS come out better and juicier! The reason behind this is simple, a thicker turkey will take longer to cook and therefore the outside areas will overcook before the inside areas are done to a safe temperature (165 degrees Fahrenheit). So always cook smaller turkeys in the 12-14 lb range.
Start by unpackaging the turkey, removing the items in the cavity as well as any plastics that may be holding the legs or other areas together. Rinse the turkey and remove any excess skin or fat that is unwanted. Pat the turkey dry, this helps to get the crispiness we always strive for on the outside. Place the turkey on a metal rack inside a foil pan or large baking pan (make sure it has lower sides so smoke can get into the pan and around the turkey during cooking).
Make the rub using the recipe above. Make the injection using the recipe above. Inject the turkey as shown in the video using ONE injection point per breast as well as any other areas of the turkey you'd like to inject (legs, thighs, etc.). The breasts are the primary concern because they tend to dry out before other areas and are also the most popular part of the turkey. RESERVE SOME INJECTION TO BRUSH ON THE OUTSIDE OF THE TURKEY AS A BINDER.
OPTIONAL: You may choose to rough cut some onions and celery to stuff into the cavity. This is mainly for presentation.
Tuck the Wings back behind the body of the turkey to keep them from moving during the cook and tie the legs together with twine. This helps to create a great serving presentation for your family and guests.
Brush the remaining injection onto the outside of the entire turkey then cover it generously with the rub. The injection will serve as a binder and the butter in the injection will help crisp up the skin during cooking.
Preheat your cooker (pellet grill, oven, etc.) to 325 degrees Fahrenheit. Once it reaches temperature, place the turkey (foil pan and all as shown in video) onto cooker and allow it to cook. Check half way through (about an hour or so) and see if the turkey needs to be rotated and do so if needed. Allow the turkey to cook to a safe temperature of 165 degrees Fahrenheit in the deepest, coolest part of the breasts and make sure the dark meat areas like the legs are at 175 or higher. This should happen right around the same time. Once the temps are reached, pull the turkey off the cooker and allow it to cool just long enough so it can be carved. Turkey is not like other meats that need to rest long. Just let it cool for a few minutes, carve and serve! Do NOT cover it in foil if you want to preserve the crispy skin that you worked hard for. ENJOY THE RECIPE!
Music Information:
Stock Music and/or Audioblocks Subscription
In this video we will show you how to make THE BEST JUICY Turkey on a Pellet Grill Smoked outdoors using an EASY and DELICIOUS TURKEY RECIPE injected with El Yucateco Caribbean sauce! We will show you how to make the best turkey seasoning you've ever tasted and how to properly inject the turkey to make it JUICY! Please be sure to Like this video, Subscribe to our channel for more content and leave us a comment. We love hearing from you!
Ingredients Needed for this recipe:
- 12-14 Lb. Turkey (smaller Turkey's come out juicier, see my reasoning below in the recipe write up. You are better off cooking two small turkeys for larger groups Vs. one large turkey)
For the Seasoning or Rub: (combine ingredients into a bowl, mix well) This is a larger batch so you'll have extra!
- 4 tablespoons Garlic Powder
- 3 tablespoons Onion Powder
- 2 tablespoons fine or course Sea Salt
- 4 tablespoons fine or course Black Pepper
- 2 tablespoons Oregano
- 2 tablespoons Sage
- 2 tablespoons Thyme
- 2 tablespoons Rosemary
- 2 tablespoons Parsley
For the Injection: (place into bowl, heat gently just to melt, mix)
- 1 cup Chicken Broth or Stock
- 1/2 stick salted Butter (or unsalted to reduce sodium if you prefer)
- 2 ounces of El Yucateco Caribbean Sauce
Instructions:
Always wash your hands before prepping any food recipe!
Let's start with the Turkey. Smaller Turkey's are easier to cook and ALWAYS come out better and juicier! The reason behind this is simple, a thicker turkey will take longer to cook and therefore the outside areas will overcook before the inside areas are done to a safe temperature (165 degrees Fahrenheit). So always cook smaller turkeys in the 12-14 lb range.
Start by unpackaging the turkey, removing the items in the cavity as well as any plastics that may be holding the legs or other areas together. Rinse the turkey and remove any excess skin or fat that is unwanted. Pat the turkey dry, this helps to get the crispiness we always strive for on the outside. Place the turkey on a metal rack inside a foil pan or large baking pan (make sure it has lower sides so smoke can get into the pan and around the turkey during cooking).
Make the rub using the recipe above. Make the injection using the recipe above. Inject the turkey as shown in the video using ONE injection point per breast as well as any other areas of the turkey you'd like to inject (legs, thighs, etc.). The breasts are the primary concern because they tend to dry out before other areas and are also the most popular part of the turkey. RESERVE SOME INJECTION TO BRUSH ON THE OUTSIDE OF THE TURKEY AS A BINDER.
OPTIONAL: You may choose to rough cut some onions and celery to stuff into the cavity. This is mainly for presentation.
Tuck the Wings back behind the body of the turkey to keep them from moving during the cook and tie the legs together with twine. This helps to create a great serving presentation for your family and guests.
Brush the remaining injection onto the outside of the entire turkey then cover it generously with the rub. The injection will serve as a binder and the butter in the injection will help crisp up the skin during cooking.
Preheat your cooker (pellet grill, oven, etc.) to 325 degrees Fahrenheit. Once it reaches temperature, place the turkey (foil pan and all as shown in video) onto cooker and allow it to cook. Check half way through (about an hour or so) and see if the turkey needs to be rotated and do so if needed. Allow the turkey to cook to a safe temperature of 165 degrees Fahrenheit in the deepest, coolest part of the breasts and make sure the dark meat areas like the legs are at 175 or higher. This should happen right around the same time. Once the temps are reached, pull the turkey off the cooker and allow it to cool just long enough so it can be carved. Turkey is not like other meats that need to rest long. Just let it cool for a few minutes, carve and serve! Do NOT cover it in foil if you want to preserve the crispy skin that you worked hard for. ENJOY THE RECIPE!
Music Information:
Stock Music and/or Audioblocks Subscription
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