The Secret to Infrared Roasting: Unleash the Tastiest Turkey Ever!
This turkey recipe could be the last one you ever need. A 24 hour brine leaves the turkey packed with moisture. “Deep Frying” using our Char-Broil The Big Easy TRU-Infrared Smoker Roaster & Grill (commonly called the SRG), provides a healthier, safer and less expensive way to get that perfectly crispy deep fried turkey skin without the mess and hassle of the oil. With the added bonus of keeping all the drippings for your gravy or to add to another recipe (can you say Turkey Bone Gumbo?). Enjoy!
Infrared Roasted Turkey
Ingredients:
12-18 Lb Turkey, thawed
Turkey Brine (we used Rodelle Turkey Brine Gourmet Spice Blend)
2 sticks of unsalted butter, softened
1 Gallon of water (plus more to top off brining vessel)
Ice
Instructions:
1. Prepare your brine. If you’re using our recommended brine do the following: Bring one gallon of water to a boil. Add brine to the water and remove from heat.
2. Allow brine to cool completely, placing in refrigerator 30 minutes after removed from heat to speed process.
3. While brine is cooling, remove the turkey from packaging and clean. Remove everything from the cavity and check the skin for any quill remnants.
4. Once the brine is fully cooled, put the brine into your brining vessel. We used and recommend The Briner Bucket for this, it’s perfect for any sized turkey and has a plate to lock the meat below the surface to ensure complete contact with the brine.
5. Place the brining vessel into the refrigerator for 24 hours. This can also be done in a cooler, as long as the vessel is kept completely cold the entire brining period.
6. Pre-heat the SRG on high.
7. After 24 hours, remove the turkey from the brine and pat dry with paper towels.
8. Carefully separate the skin from the meat around the cavity opening and along the thighs and legs.
9. Using your hands, gently put the softened butter between the skin and meat.
10. Truss the turkey wings and legs, ensuring they are tied tightly to the body. Place the turkey into the roasting basket, wings down, ensuring it is as centered as possible to ensure an even cook.
11. Lower the roasting basket into the SRG. Cook with SRG lid open until the turkey is between 150° and 155°.
12. Close the lid and allow to cook for 15 minutes (this will finish the skin to a beautiful crispy light brown).
13. After 15 minutes, open the lid and using an instant read thermometer ensure the breast is at 165°. If it’s not quite there, continue cooking with lid open to ensure skin does not burn.
14. Carefully remove the roasting basket from the SRG and allow the turkey to cool for 5 minutes in basket.
15. Remove the turkey from the basket and allow to cool for additional 10 minutes.
16. Carve and enjoy!
Equipment used:
Char-Broil The Big Easy TRU-Infrared Smoker Roaster & Grill
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