This grilled turkey recipe is a traditional take on a classic Thanksgiving turkey, with a little buttery twist.
Ingredients:
- 2 Sticks of Butter
- Your favorite Herb mixture
- Spray butter
- Italian seasoning
- Chicken Seasoning
Printable recipe: [ Ссылка ]
#recipe #smokedturkey #grilledturkey
Transcript:
Today we're talking turkey! Pretty straightforward traditional turkey. No fuss no muss, just pretty pretty easy, right?
How do you make herb butter? Pretty simple! Take a stick of butter, let it sit on the counter for a couple hours (you want it to get soft), take your favorite herbs, dump up in a bowl with the butter, use it like Play-Doh, mash it all up and I'll take that mixture put it out on the wax paper and use the wax paper to kind of roll it up almost like sushi. And it makes these wonderful little tubes of butter here and then what I do is pop them in the freezer.
Start with the breast and just kind of work your fingers back up underneath the skin. Just give it a little pressure, don't push, don't try to rip but just kind of slightly work your fingers in and then that skin will totally separate. I've got our herb butter here and I'm going to start shoving that in those pockets. I like to get some of it down here on the breast. I like to get some way back down deep. You really just want to load this up! And then I come back and of course I hit it with our spices: Montreal chicken seasoning, Italian seasoning (listen brand doesn't matter here, this happens to be Tone's, totally doesn't matter) and we're going to rock that at 200 for 30 minutes.
Let's see what we got on color. So that 200 cycle really makes a difference so we're going to go ahead and dial this up to 300 and we're going to see what happens and we'll check back on it in about an hour as well. Now you'll notice it's also got a pretty darn nice color! I can't complain! Again, no basting, no anything to this. This is the one we just shoved that butter up under the skin and we're just letting it go!
We're going to put 'em right here. Well let's turn 'em around, that other leg's a little blown out so you guys get a better picture of the color. Let's take a look at 'em here. Is the turkey good?
Let's, it's flaming hot, but let's take a look. So there's still plenty of juice there, still looks fantastic! You can see the juice run (hopefully) as I trim it here. Whew! It is wicked hot though but I want you guys to see right off the pit what we're working with. And you can tell it's uh it's just perfect! Super juicy! We didn't do anything but shove a little bit of herb butter underneath it (underneath the skin) and that was it! Beautiful herbs right there from the butter that just totally soaked into the to that breast meat, it's fantastic! I can't stop eating it and it was just no effort, guys!
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