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Turkey Time!

Turkey Time!

Wednesday, 6 December 2017 14:25:22 Europe/London

Dare we say it?! It’s beginning to look a lot like Christmas and that age old tradition of the getting the turkey and cooking it might be starting to panic you a little bit! How big is it? How long do you cook it for? Whilst we can take care of the turkey you buy we have taken the advice of our friends at Country Wood Smoke and UK BBQ magazine who are experts when it comes to all things BBQ! Check out their tips below on how to BBQ a turkey and avoid the worst possible fate of it being too dry and tasteless. Tradition with a twist – we like it

How to BBQ your turkey by UK BBQ Magazine

Break it down

Turkey Leg and Breast cook very differently so it makes sense to break down the turkey into and legs, or spatchcock. But if you want to keep it whole, make sure you…

Brine it

For a simple brine for your turkey use 5 litres of cold water, 280g of coarse sea salt and 150g of dark brown sugar. Stir the salt into the water until it becomes clear. Stir in the sugar until it too dissolves.  Add any extra flavours here, a little orange or lemon juice, herbs, bay leaves, garlic, peppercorns etc.

Pop the turkey into a clean sterile plastic bucket that it will fit in, and pour over the brine. Cover and keep refrigerated overnight, at least 8 hours. Remove the turkey from the brine and rinse in cold water.  Pat dry inside and out with paper towels. Leave the turkey in the fridge uncovered for a few hours so the skin dries and can crisp up. Season with sea salt and black pepper or the dry rub of your choice. Whatever you do….

Don’t overcook it

Smoke with your choice of wood, I like cherry, beech and apple, indirectly on the BBQ for about 5 hours at 120 deg C until all parts reach 65 degC, if you’re not sure of the quality of your turkey take it to 70 deg C. Any higher will guarantee that your bird dries out. Allow to rest for at least an hour.

Enjoy!

PLUS let us help you out with your Christmas to do list and shop our range of turkeys, pigs in blankets, hams and much much more here

 

Posted By

Tom Rutherford

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