Turn your Thanksgiving up a notch with a smokey, spicy bird that’s sure to please the table.
Ingredients:
- 15lb Turkey
- 6-8 Jalapeños
- 2 tbsp. minced garlic
- 2 sticks of butter
- 1/4 cup olive oil
- 1/2 red onion
- 1 cup chicken broth
- Spray Butter
- Italian seasoning
- Granulated garlic
#turkey #jalapeno #pelletgrills
Partial Transcript:
It's Shane Draper here with Grilla Grills and we're gonna talk turkey today! In honor of the Grilla being a little less traditional, we want to do a little less traditional turkey on it today!
To make this injection, it's pretty simple! Take six to eight jalapenos, dice 'em up, couple tablespoons of garlic, two sticks of butter, water, a cup of olive oil and about a half of an onion minced up pretty fine. You're gonna put that all in a pan and you're gonna cook it on you know medium until you really see that the onion and the jalapenos were just way cooked down, way blown out. At the very end, take about a cup of chicken broth, add that into that mixture. Let it come back up to a boil for about five minutes and then you're going to strain all that off. You just want all the juice. It tastes great! Give it a try if you're in the mood for something a little less traditional, so let's stop talking and let's start cooking as they say!
So just get it in there and you'll see it plump right up. Another little tip I like to use is as I pulled the injection needle out, I just kind of leave my finger on it there. Try to keep it from back flowing a little bit, if you will. The breasts will get a good majority of the injection because that's what we're worried about drying out a little bit. We're going to use about half this right the first time around and we'll save some injection for later. And then season the outside of the bird with whatever you like. I'm just going to go ahead and topcoat it with just a little bit of you know traditional Italian and stuff just to give it a little color on the outside and a little texture. You know you could come back with you know granulated garlic, whatever you wanted to compliment that injection.
Let's let this do its thing, the Grilla is fired up. It's going to be smoking here in just a second. Again we're going to go 200 for 30 minutes. You can see it is a smoking beast right now. It's definitely going through some cycles. Look how even that color is on that bird, pretty phenomenal. Grilla does do a great bird! Well, we'll get this closed back up will dial temperatures up and we'll check back in with you in a bit. Turkey's starting to get a lot of great color, we're gonna go ahead and reinject at this point and we'll use up that last cup of injection. Never, ever, ever, ever inject meat that's over about a hundred degrees with cold injection! It will absolutely stall out your progress. It will tighten up your meat. Warm up that injection! It only takes a second, just put it in the microwave.
Smells fantastic, you can't deny it! We didn't brine this we don't do anything but inject it and put a little rub on the herb mixture on the outside and just put it in the Grilla. We didn't even move it! It is set exactly where we put it originally so let's get this thing out of here. I'll zoom in, take some close-up shots so you can get a real good idea of what it looks like and everything looks, great man! It's a beautiful presentation. Man, I see the juiciness just absolutely oozing out of this. This thing is blazing hot. Let's uh let's cut some pieces off here. Looks fantastic! Again, no complaint whatsoever about it. Plus you're on the, oh man look at this the moisture just oozes out of it!
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