GRILLED TURKEY INJECTION AND BRINE RECIPES

If you ever needed more space in the oven during Thanksgiving, you need to move the infamous holiday bird out to your Grilla smoker. There are a couple of ways to go about producing a fantastic turkey on the Grilla, and this recipe covers both.

GRILLED TURKEY INJECTION AND BRINE RECIPES

If you ever needed more space in the oven during Thanksgiving, you need to move the infamous holiday bird out to your Grilla smoker. There are a couple of ways to go about producing a fantastic turkey on the Grilla, and this recipe covers both.

The first way would be to brine the turkey; this will ensure plenty of moisture and flavor in the bird. 
The second way is to skip the brine and inject the bird during the cooking process. Read on below for bout our brined and injected turkey recipes.

INGREDIENTS

  • 1 turkey, thawed

Brine Method:

  • 2 gallons cold water
  • 2 C apple cider
  • ¾ C kosher salt
  • 2 TB peppercorns
  • 3 bay leaves
  • 5 cloves of garlic, chopped
  • 2 oranges peeled, juiced and then peel cut into strips
  • 1 lemon peeled, juiced and then peel cut into strips
  • 3 TB rosemary
  • 3 TB thyme

Injection Method:

  • 1 box chicken broth
  • 2 sticks unsalted butter
  • 1 TB granulated garlic
  • 2 tsp granulated onion
  • 2 tsp seasoning salt
  • Food Injection Needle

DIRECTIONS


Brine Method:
The day before the big show, mix together all the brine ingredients in a large pot (including the juice of the orange and lemon as well as the peels) and bring to a boil. After about 5 minutes on boil, cool the brine down and place in the refrigerator. You can toss a couple of handfuls of ice into the brine to help cool it down.Once the brine has cooled to about 50 degrees, fully submerge turkey in the brine, making sure to get the brine into the cavity. Add cold water as needed. Chill the turkey in the brine in refrigerator (or use a large cooler and pack ice around the pot to ensure everything stays at 40 degrees). Let the turkey rest in the brine for 16 to 24 hours.When you’re ready to cook, pull the turkey from the brine, rinse it off in the sink and pat dry. Discard the brine.

Preheat Grilla to 275 to 300 degrees.

Place the bird on the Grilla and spray with cooking spray (this will help give the bird great color). Cook for an hour and then check for color. At this point you can begin checking the bird every 30 to 45 minutes.

At the 2.5-hour mark, lightly re-spray with cooking spray and then dust with your choice of herbs (rosemary, thyme and sage are our favorites) or use our Citrus Herb Salt recipe.

At the 3-hour mark, the bird should be approximately 165 degrees. If your bird has reached the desired color, place a tent of foil over the bird or wrap the wing tips and lay a layer of foil on the breasts. Once the bird is solidly at 165 degrees in all parts of the bird, it is done. Remove and let rest 15 minutes before serving.

Injection Method:
Rinse bird and pat dry.

Preheat Grilla to 275 to 300 degrees.

Mix the injection ingredients together in a saucepan and heat through until the butter is melted and well mixed. Keep the injection mixture on the stove as you will need to reheat it as you inject throughout the cooking process.

Place the bird on the Grilla and put 4 injections into each thigh/leg and 4 in each breast for a total of about 16 injections. Spray the bird with cooking spray and close the lid. Cook the bird for an hour and then check it for color. Re-inject, being sure to warm the injection mixture on the stove first (always inject with warm injection once the bird warms up to keep from slowing down the cooking process). After another hour, inject again (you should be out of injection after this round).

At the 2.5-hour mark, the bird should be approximately 165 degrees. Reapply the cooking spray and dust with herbs or our Citrus Herb Salt.

At the 3-hour mark, wrap the wings and breasts with foil if your desired color is reached (foil earlier if you hit your desired color sooner). The color will be very pit-dependent. Once the bird is solidly at 165 degrees in all parts of the bird, it is done. Remove and let rest 15 minutes before serving.

Grilla Grills
558 E. 64th Street
Holland, MI 49423
Email: grillmaster@grillagrills.com
Phone: 616-392-7410
Url:
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