Ted Reader's Grilled Turkey Recipe
Ted Reader joined us on Stump the Chump this morning, a day before the Breakfast with Derringer Christmas Special, where Teddy’s Playing With Fire Kitchen Team will be making breakfast.
Below, Teddy has given you the gift of eats this holiday season with his ‘Grilled Turkey Recipe’.
Harvest Grilled Turkey
For your upcoming fall and winter festivities have a grill barbecued turkey instead of the same old oven roasted bird. Use my recipe for the moistest grilled turkey. It is a little bit of work but worth every ounce of energy used to make it. In the end you will be drooling to cut into this bird.
Step One is to brine you turkey. Brining your bird will increase the flavour and moisture of the turkey. 24 hours is plenty of time to brine and in the end your bird will stay moist.
1 12-14 lb fresh turkey
4 bottles 355 ml Rolling Rock
2 cups honey
¾ cup kosher salt
4 litre cold water
Rinse the turkey under cold running water. Pat dry with paper towelling and place into a large pot or roasting pan. Something big enough to hold the whole turkey and the brine. Note the turkey needs to be completely covered in the brine. I use a large pot about 18 inches deep.
In a large sauce pan combine the beer and honey. Heat over medium heat for 5-10 minutes just long enough so that the honey completely dissolves in the beer.
Remove from the heat and add kosher salt and cold water. Stir.
Pour honey brown lager brine over the turkey, making sure the turkey is completely covered. Tip I like to fill the cavity with the brine and place the turkey breast side down in the pot insuring that the breasts are completely submerged.
Place a large heavy plate on top to weight, cover and refrigerate for 24 hours.
Note: this is where having an extra refrigerator comes in handy.
Step Two Prepare the stuffing for the turkey
1 ½ lbs. day old French white bread cut into 1 inch squares (1 big loaf)
12 thick slices double smoked bacon, diced
½ cup butter
8 cloves garlic minced
2 medium onions diced
4 ribs celery diced
1 bunch chopped fresh sage (about 4 tablespoons)
Place the bread cubes into a very large bowl or pot or even large plastic bag.
In a large fry pan over medium high heat sauté the bacon until it just starts to get a little crisp
Add butter and stir allowing the butter to melt.
Add garlic, onions and celery and sauté, stirring continuously for 5 minutes until the onions and celery are tender.
Remove from heat and pour over cubed bread.
Add fresh sage and season to taste with kosher salt and freshly ground black pepper.
Drizzle with a little beer but not too much, mix well and set aside to cool. Cover and refrigerate.
Step Three is to prepare the Cranberry Sauce. For this recipe I used a ginger beer syrup concentrate, which I found in a West Indian Grocery Store. If you can’t find this just use a little bit of ginger beer soda
3 cups fresh cranberries
1/4 cup Southern Comfort
½ cup water
½ cup granulated sugar
3 tbsp. ginger beer syrup concentrate (or ¼ cup ginger beer mixed with ¼ cup honey)
2 tsp. crushed red chili pepper flakes
2 sprigs fresh thyme
Pinch kosher salt
In a medium sauce pot over medium heat combine the fresh cranberries, Southern Comfort, water, granulated sugar, ginger beer syrup concentrate, red pepper flakes and thyme. Season with a pinch of salt and bring mixture, stirring occasionally, to a rolling boil. Reduce heat to low and simmer for 12-15 minutes until the cranberries have split and have become tender. Remove from heat and transfer to a self sealing container and allow the cranberry sauce to cool and thicken.
Step Four. Drain turkey from brining liquid, discarding left over brine and pat turkey dry with paper towelling. Set aside.
Step Five: Prepare the honey butter injection.
1 large Cajun injector syringe
1 lb. butter, melted
½ cup honey
In a small sauce pot combine butter and honey and heat, stirring until the mixture is mixed well.
Inject your bird. Suck up a syringe full of honey butter using the Cajun injector and plunge the needle deep into the thickest part of the turkey breast. Push injector plunger and inject the breast with honey butter. Repeat injecting into 3 or 4 places into each breast and a couple of times into each turkey thigh.
Step Six: Stuff the turkey with the prepared bread stuffing, packing the stuffing into the body cavity and under the neck skin flap. Secure with wooden or metal skewers.
Place turkey back into the refrigerator allowing the honey butter mixture to set into the meat.
Step Seven is to prepare your grill for indirect grilling. Remove warming grate from the grill and if you gas grill has two burners then you will use only one burner for cooking and if you grill has 3 or 4 burners then you will use the outside burners for cooking.
Place a large foil or metal drip pan underneath the grill grates on top of the off burner and add 6 cups of water.
Preheat your grill to 375 degrees F. with the burner directly under the turkey on low or off and using the outer burners as your heat and temperature control.
Step Eight. Place turkey on grill over drip pan. Close Grill lid and allow turkey to roast for 30 minutes, checking to insure that the bird is not scorching. Cover loosely with aluminum foil and allow the turkey to grill roast for approximately 20 minutes a lb. Baste turkey occasionally during cooking the a drizzling of beer.
Grill roast until the turkey is fully cooked (when a thermometer is inserted into the thickest part of the breast and thigh reaches a minimum of 165-175 degrees. F.) and the skin is golden brown.
Remove from grill and let turkey stand covered with aluminum foil and few dry dish towels which will keep the heat in and the moisture.
All turkey to rest for 20-30 minutes
Get all the other meal trimmings together while the bird rests
Have a beer
Carve the bird
Eat that bird
Take a nap