Maple Bourbon Glazed Spatchcock Turkey - Traeger Pellet Grill
Spatchcocked Turkey on the Traeger Grill, brined, smoked, finished with a Maple Bourbon Glaze, delicious!!!
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Spatchcock Turkey on the Traeger Grill - with Maple Bourbon Glaze Recipe:
Step 1
- Use a fresh or unthawed turkey
- Clean it thoroughly inside and out pat dry
- Trim excess skin
- Remove the spine by cutting beside the spine on each side
- Once the spine is removed, place the bird breast side up and press down flattening out the bird
Step 2
- Use or make a poultry brine
- Gourmet Turkey Brine was used in this video
- Ingredients include: salt, sugar, dried cranberries, exhausted vanilla bean, allspice, dried apple, garlic, orange peel, black pepper, rosemary, pink peppercorns, thyme, bay leaves, and sage
- 1 Cup of brine mix per gallon of water
- Boiled a gallon of water and mixed in 2 cups brine
- Let the brine cool adding in ice to get and keep it cold
- Brine for 1 hour per pound approximately
Step 3
- Create compound butter (mix ingredients)
- 8 ounces butter, softened
- 7 garlic cloves, minced or grated
- 1 tablespoon Italian Seasoning (Thyme, Rosemary, Basil)
- 1 tablespoon Rub (REO baked potato seasoning used here)
Step 4
- Gently separate skin from flesh in the breast area making sure not to tear the skin. Create pockets for the compound butter
- Cut ~2” slits on each thigh and create pockets for the compound butter all the way to the top of the drumstick
- Easiest to spread the butter around by pressing the skin from the outside
- Lightly brush olive oil on the bird (no need to worry about the underside)
Step 5
- (optional) use a smoke tube for a more smokey flavor
- Set temperature to 375 and it's about 7.5 minutes per pound
Step 6
- Make Maple Bourbon Glaze put on for the last 15-20 minutes
Ingredients
- ½ cup maple syrup
- ½ cup bourbon
- ¼ cup ketchup
- ¼ cup brown sugar
- 2 teaspoons Rub
- 2 teaspoons apple cider vinegar
Instructions
- Combine all ingredients in a medium saucepan over medium heat and bring to a boil.
- Reduce the heat to low and simmer for 15-20 mins until the glaze reaches a syrupy consistency.
- Use right away or store in a glass jar. It Will last at least 2 weeks tightly sealed in the refrigerator.
Maple Butter-Glazed Turkey That Will Upgrade Your Thanksgiving | From The Test Kitchen | Bon Appétit
Join Chris Morocco in the Bon Appétit Test Kitchen as he makes his maple-butter-glazed turkey recipe. Since this method involves breaking down the bird into parts before roasting, instead of a last-minute carving marathon, once it's done simply remove the breasts, slice, and you're ready to go. Less stress? Better turkey? Those are some traditions we can get behind.
Get this full recipe and unlimited access to thousands more from Bon Appétit and Epicurious
Director/Producer: Mel Ibarra
Director of Photography: Jeremy Harris
Editor(s): Jared Hutchinson
Talent: Chris Morocco
Sr. Culinary Director: Kelly Janke
Culinary Producer: Mallary Santucci
Culinary Associate Producer: Katrina Zito
Line Producer: Jen McGinity
Associate Producer: Oadhan Lynch
Associate Producer (Shadowing): Tim Coalo
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator(s): Kyle LeClaire
Audio: Mike Guggino
Production Assistant: Jamal Abdinasir Mohamed
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Andy Morell
0:00 Turkey Time
0:30 Prepare the turkey
1:39 Break down the turkey
4:13 Season the turkey and let sit
4:33 Cook the turkey
6:08 Glaze the turkey
9:02 Rest the turkey
9:15 Make the gravy
12:06 Carve the turkey
13:55 Plate
13:58 Taste!
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ABOUT BON APPÉTIT
Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
Gordon Ramsay's Thanksgiving Recipe Guide
As it's Thanksgiving in the USA, here are some delicious recipes, including two Turkey recipes!
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Bourbon/Maple Turkey Breast on the Lousiana Grills LG800 Elite
Recipe from the book « Pellet Grilling and Smoking Refined
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Recette du livre Le Best of du BBQ à pellet en 100 Recettes
Maple Glazed Turkey on the BBQ Recipe
Turkey is a thanksgiving classic but you can make yours unique with a brilliant glaze that will have people asking for the recipe.
INGREDIENTS
1 turkey, 10 lb.+ (4.5 kg+)
3 tbsp. (45 g) baking powder* Water*
½ cup (113 g) soft butter
1 head garlic
Fresh sage
1 green apple
1 yellow onion
Salt and pepper to taste
Maple Glaze
½ cup (118 ml) maple syrup
¼ cup (59 ml) bourbon
¼ cup (59 ml) melted butter, salted
DIRECTIONS
1) Ensure that you pull the turkey out of the freezer at least 2 days before you begin to prep. This would also be a good time to grab a couple of sage leaves, one or two garlic cloves, and mince them. Fold into the softened butter, wrap the butter and set aside to allow the flavors to combine.
2) The day before you cook, pull out the butter and allow it to get nice and soft. Carefully use your fingers to lift the skin of the turkey away from the meat and press the compound butter into the meat. For extra crispy skin, combine baking powder with enough water to dissolve the powder. Brush the turkey skin with the baking powder mixture and then salt and pepper to taste. Place the turkey back into the fridge on a rack over a tray and allow the whole thing to dry overnight.
3) When you are ready to cook, preheat the barbecue to 325°F (163°C) using the rear burner or bottom burners. While the grill is heating, prepare the bird for the spit rod. The turkey is already seasoned and has the flavored butter under the skin, so all that is left is to quarter a green apple, the yellow onion, and smash a few cloves of garlic. Remove the giblets from the cavity and replace them with the apple, onion, some sage, and garlic. Truss the bird and then thread it onto the spit rod making sure that it is balanced and adjusting the counterbalance accordingly. Learn how to load and balance a rotisserie.
4) Place the giblets into a drip tray that fits under the turkey (you may need to remove cooking grids and sear plates if the bird is too big. Add garlic, sage remove the giblets, and place them into a drip pan with some more sage and a couple cloves of garlic. Add a few cups of water and place the turkey onto the barbecue over the drip pan.
PRO TIP: Lightly season the giblets and roast them until they have some color on them, then throw them into the drip pan under the turkey, it will add extra flavor to your gravy.
5) Turn on the rotisserie motor and spit roast the turkey for about 20 minutes per pound of meat (20 min per 0.5 kilos).
6) While the turkey is starting to cook, melt the butter in a saucepan over medium-low heat. Once melted, add the bourbon and the maple syrup. Bring this mixture to a simmer for a few minutes, then remove from heat.
7) Baste the turkey every 30 minutes or so with the maple bourbon mixture. If the turkey isn’t as dark and crisp as you want, turn the barbecue up to 425°F (218°C) for the last bit of cooking until you’ve reached a sustained internal temperature of 150°F (66°C) in the breast and up to 175°F (79°C) in the thigh/leg area.
8) Remove the turkey from the barbecue and place it onto a cutting board. Remove the spit rod and rotisserie forks, then cover with foil and some thick towels to rest for at least 20 minutes or until ready to carve.
9) While the turkey is resting it’s time to make the best gravy ever. Separate the turkey fat from the drippings. In a saucepan over low heat, add the fat. If there isn’t much, supplement it with butter, up to ¼ cup. Whisk in an equal amount of flour. Allow the flour to cook off for a minute or two, it will darken in color a little. Slowly whisk in turkey drippings, turkey or chicken stock and/or any water from cooking vegetables into the flour mixture until you have the perfect thick texture. If the gravy is too thin, simmer until thickened, too thick, add more liquid.
10) Carve the turkey and serve it with your favorite holiday side-dishes like stuffing, veggies, and other things. Have a look at this blog for some inspiration. Try topping turnips or sweet potatoes with any glaze that has been simmered for at least 5 minutes after being used on the turkey.
Make your Thanksgiving or any other day amazing with this Bourbon and Maple Glazed Turkey Holiday Recipe.
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Smoked Maple-Bourbon Turkey Legs | on the Pellet Grill
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