Pairs well with Crispy Smoked Turkey with Crunchy Skin
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Crispy Smoked Turkey with Crunchy Skin
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A unique Thanksgiving turkey recipe that focuses on achieving both optimally juicy meat and perfectly crispy skin by cooking the turkey and its skin separately. The turkey is smoked or roasted for juiciness, while the skin is seasoned and roasted to crispy perfection. Topped with fried herbs and cranberry barbecue sauce for added texture and flavor.
04:00:00 total
Serves 8
medium
Meat Main Course
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Ingredients
- turkey - 1
- salt - watch the video to see (as needed for seasoning)
- black pepper - watch the video to see (as needed for seasoning)
- apple wood - watch the video to see (for smoking, optional)
- fresh rosemary - a bunch (for frying)
- sage - to taste (chopped for frying)
- cranberry barbecue sauce - as needed
Instructions
- Prepare the Turkey: Start by removing the backbone and spatchcocking the turkey for more even cooking. Crack the turkey like a chiropractor for better seasoning penetration.
- Remove the Skin: Carefully remove all the skin with your fingers to undress the turkey.
- Season the Turkey: Season the turkey with salt and black pepper. If smoking, do so over apple wood, low and slow.
- Prepare the Turkey Skin: Season the turkey skin with just salt and place on a rack to dry out for a few hours, then roast at 350F for 10 minutes. Add weights to help it keep its shape, flip, and continue roasting. Finally, crank the heat to 450F to get it bubbly.
- Fry the Herbs: Fry a bunch of fresh rosemary and chopped sage in 350F oil until crispy, about a minute.
- Assemble: Paint the turkey with cranberry barbecue sauce for an amazing shine. Break up the crispy skin and top the turkey along with the fried herbs.
