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The Coastal Cupboard Blog
Recipe: The Most Flavorful & Juicy Turkey Ever (AKA The Gourmet Gobbler)
THE MOST FLAVORFUL & JUICY TURKEY EVER (AKA THE GOURMET GOBBLER)
Every Thanksgiving, we’ve tried a different process on our turkey. We’ve rubbed, stuffed, brined, injected, braised, roasted, grilled, smoked, and deep-fried. The herb and spice combinations have been as varied as the technique, and every year it gets a little better. For us, that’s part of the fun of the holiday, experimenting with new recipes and letting the inner chef out. This year, we’re taking a direction from customers who swear by this kit. Three steps that create the most flavorful and juiciest bird you have ever served to your friends and family.
- 17-20 lb turkey
- 1 Urban Accents Gourmet Gobbler Turkey Kit
STEP 1: BRINE. Add Brine Blend spices to one gallon of water or vegetable stock (low sodium) and bring to a boil for 5 minutes. Cool to room temperature and refrigerate until thoroughly chilled. Place the turkey in the Brining Bag and add the liquid brining mixture. If necessary, add additional cold water so the entire turkey is submerged in the solution. Refrigerate overnight. Remove turkey; discard brine and bag. Rinse turkey and pat completely dry inside and out.
STEP 2: SEASON. Rub entire turkey with 2-4 Tbsp olive oil. Generously sprinkle the entire contents of the Smokey Peppercorn Turkey Rub over the outer skin of the bird. For deep-fried turkey; using your finger, rub Turkey Rub UNDER skin also.
- STEP 3: ROAST, GRILL OR DEEP FRY
- To Roast: For a 17-20 lb bird, ROAST at 325°F for 4 to 4-1/2 hours; times vary by oven. When the skin turns brown, about two thirds of the way through roasting, shield the breast loosely with a sheet of foil to prevent overbrowning. CHECK for doneness -- the internal temperature of thighs should be 180°F, and the breasts should read 165F on a meat thermometer. The thigh and drumstick meat should feel soft when pressed, and when the thigh is pierced with a fork the juices should run clear, not pink. Remove turkey from oven; place on cutting board and TENT the cooked turkey with foil. Let stand for 20-30 min. This resting time allows the juices to saturate the meat evenly for the moist and tender turkey. (We recommend pulling the turkey out of the oven about 10-15 degrees lower than desired temperatures just mentioned, the turkey will continue to cook at least another 10-15 degrees when resting)
- To Grill: Heat grill to medium (about 325° to 350°. If using charcoal, build fire on one side of grill. Place turkey breast side up in a large disposable aluminum baking pan and place on grill. If using charcoal, place pan on opposite side of fire for full circulation of heat. Cover grill tightly. Check turkey every 30 minutes and baste with any pan juices. Charcoal grills may need to have extra charcoal added to maintain heat. Be careful not to let grill flare up (the pan ought to catch any drippings). Grill turkey about 2 hours, or until a meat thermometer inserted into thigh registers 155°. Let turkey rest at least 20-30 minutes before carving.
- To Deep-Fry: After brining, and rinsing, make sure turkey is completely dry, inside and out, before frying. Follow instructions that came with your deep-fryer for specific directions.