🥓BACON 🧈BUTTER Stuffed Turkey! SMOKED & Oven Roast Turkey Recipes + JUICY Turkey Soy Sauce Brine

#thanksgivingrecipes #turkeyrecipe #smokedturkey

NO MORE DRY & Tasteless TURKEY! Delicious 🥓Bacon 🧈Butter Stuffed Turkey to the rescue! Make JUICY & DELICIOUS turkey using Soy Sauce (GanJang 간장) & DoenJang (Korean soybean paste 된장) brine. Step by step guide to slowly SMOKE your turkey in the Big Green Egg & how to slowly OVEN-ROAST your turkey.

🇰🇷맛있는 칠면조 구이 레시피 + 버터 베이컨 양념 + 된장간장 양념장

Below you'll find the following:

Ingredient List

Korean ingredient and suggested product links

Recipe Instruction

Suggested video recipes

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1 큰술과 1 작은 술의 설명은? 여기를 클릭하십시오.

1 teaspoon 작은 술 = 5 ml

1 tablespoon 큰술 = 1/2 fluid ounce, 15 ml, 15 cc

1 Cup 컵 = 128 grams

1 lb = 450 grams

INGREDIENTS/재료

Whole Turkey 18 - 20 LBS

Soy Sauce & Soybean Paste/DoenJang Brining Liquid 된장간장 양념장

1.5 Cups 컵 Soy Sauce 간장

¼ Cup 컵 DoenJang/Soybean Paste 된장

6 Garlic Cloves 마늘

12 Peppercorns 말린 후추 열매 (OR 또는 1 Teaspoon 작은술 Black Pepper 후추)

1 - 2 Dried Bay Leafs 월계수 잎

Add enough cold water to cover most of the turkey (used 11.5 liter container for 18 LB turkey)

Brine for 48 hours 냉장고에서 48시간 숙성

Butter Bacon Mixture 버터 베이컨 양념

1 Cup 컵 (2 butter sticks) Salted Butter 버터

1 LB Minced Bacon 다진 베이컨

1 Tablespoon 큰술 Garlic Powder 마늘가루

1 Tablespoon 큰술 Southern-Style Dry Rub

½ Tablespoon 큰술 Dried Oregano 말린 오레가노

½ Tablespoon 큰술 Smoked Paprika 파프리카 가루

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Step One

Soy Sauce & Soybean Paste/DoenJang Brining Liquid 된장간장 양념장 만들기

Prep the turkey by quickly rinsing under running cold water. Pull out any parts of the turkey stuffed inside the cavity. (If you want to cook these, rinse and include in the brining liquid.)

In a large container or brining bag, place the turkey with the breast side facing down.

Mix the following ingredients in a mixing bowl and whisk well to dissolve the soybean paste/Doenjang.

• 1.5 Cups 컵 Soy Sauce 간장 (Double the amount for a stronger brine)

• ¼ Cup 컵 DoenJang/Soybean Paste 된장 (Double the amount for a stronger brine)

• 6 Garlic Cloves 마늘

• 12 Peppercorns 말린 후추 열매 (OR 또는 1 Teaspoon 작은술 Black Pepper 후추)

• 1 - 2 Dried Bay Leafs 월계수 잎

Pour the mixed brine mixture and pour on the turkey. Then add enough cold water to cover most of the turkey (used 11.5 liter container for 18 LB turkey)

Brine for 48 hours 냉장고에서 48시간 숙성. If pressed for time, brine for 24 hours.

Discard the brining liquid. Place the turkey (cavity hole facing down) on a roasting rack.

TIP #1 Drain for 45 to 60 minutes 45~60분 동안 물을 빼주세요

Always bring the turkey to room temperature after you pull it out of the fridge. You never want to put a cold turkey straight in the oven or smoker. When the turkey meat is at room temperature, it will cook evenly and immediately start cooking when you put it in the oven or smoker. 굽기 전에 45분 동안 실온에 둡니다

Step Two

Butter Bacon Mixture 버터 베이컨 양념장

Bring the butter to room temperature (let it rest on your kitchen counter for about 45 minutes or until soft).

In a mixing bowl, add the following ingredients and mix well.

• 1 Cup 컵 (2 butter sticks) Salted Butter 버터

• 1 LB Minced Bacon 다진 베이컨

• 1 Tablespoon 큰술 Garlic Powder 마늘가루

• ½ Tablespoon 큰술 Dried Oregano 말린 오레가노

• 1 Tablespoon 큰술 Southern-Style Dry Rub

• ½ Tablespoon 큰술 Smoked Paprika 파프리카 가루

Place the drained and room temperature turkey on a roasting rack (breast side facing up). Use a roasting pan big enough to place the roasting rack in. If smoking your turkey, use a disposable roasting pan.

Using kitchen shears, make an incision where the breast skin is attached to the breast skin (by the drumstick legs). You want to create an opening where you can easily slide your hand under the breast skin. This is where we'll stuff the bacon butter mixture (under the breast skin).

Divide the butter bacon mixture into 3 equal parts. 1 part goes under each breast skin. Use a big spoon to insert the butter bacon mixture. Hold down the skin firmly and pull out the spoon so the butter bacon mixture stays under the breast skin. Then gently press and spread the butter bacon mixture evenly under the breast skin, while holding down the breast skin opening with your other hand. Repeat to stuff the other breast. 1 part goes inside the cavity. Using your hands, make sure to rub and spread the butter bacon mixture evenly inside the cavity wall.

TIP #2 Do not stuff the cavity 구멍에 아무것도 넣지 마십시오. You want to leave the cavity opening as is so the heat flows through the cavity and evenly cooks your turkey from inside out and outside in. When you add a big onion, lemon or any other vegetable objects in there, it prevents the heat to flow through.

Step Three

Roasting The Turkey 칠면조 굽기

Instructions below are for 18 - 20 LBS of Turkey (add/Minus 30 minutes for 5 lb less or more)

Part 1

• Preheat at 400°F (200°C) 에서 예열

• 1 Cup 컵 Water 물 to the roasting pan

• Wrap the wings and drumsticks with aluminum foil

• Roast for 20 - 30 Minutes or until the skin is golden brown 20~30분간 굽는다

Part 2

• 4 Cups 컵 Water 물 to the roasting pan

• SMOKE ROASTING

• 225°F (110°C) Roast for 2 hours 2시간 동안 굽는다

• Do not open for 2 hours 2시간 동안 열지 마세요 (every time you open the smoker lid, you are seriously delaying the cooking time)

• OVEN ROASTING

• 275°F (135°C) Roast for 1.5 hours 1.5 시간 동안 굽는다

• Do not open for 1.5 hours 1.5 시간 동안 열지 마세요 (every time you open the smoker lid, you are seriously delaying the cooking time)

Part 3

• Turnover the turkey, breast side down 가슴살을 아래로 뒤집다

• SMOKE ROASTING

• 225°F (110°C) Roast for 2 hours 2시간 동안 굽는다

• Do not open for 2 hours 2시간 동안 열지 마세요 (every time you open the smoker lid, you are seriously delaying the cooking time)

• OVEN ROASTING

• 275°F (135°C) Roast for 1.5 hours 1.5 시간 동안 굽는다

• Do not open for 1.5 hours 1.5 시간 동안 열지 마세요 (every time you open the smoker lid, you are seriously delaying the cooking time)

Part 4

• Remove the wing and drumstick foils 호일을 벗기다

• SMOKE ROASTING

• 225°F (110°C) Roast for 1 hours 1시간 동안 굽는다 (every time you open the smoker lid, you are seriously delaying the cooking time)

• OVEN ROASTING

• 275°F (135°C) Roast for 1 hours 1시간 동안 굽는다 (every time you open the smoker lid, you are seriously delaying the cooking time)

• Always use a meat thermometer that the internal temperature has reached 170°F (77°C). Stick the meat thermometer on the breast meat (inserting from side angle).

TIP #3: Rest the roasted turkey for 45 - 60 minutes on the kitchen counter, uncovered. 구운 칠면조를 45~60분 동안 그대로 두십시오. This resting period is critical to ensure that your turkey meat remains moist. As the hot out of the oven/smoker turkey cools down, the heat will retract within the meat and maintain its moisture. Now, if you cut into a hot turkey straight out of the oven/smoker, the meat. moisture will evaporate with the heat. Also, if you cover the hot turkey with aluminum foil while it is resting on your kitchen counter, the turkey will actually sweat as the foil traps the heat, and will lead to the meat moisture sweating away. Thus yielding dry turkey meat. So let your beautifully oven roasted or smoke roasted turkey relax and chill out on your kitchen counter with no cover on it.

Reheat at 220°F (110°C) for 20 minutes 오븐에서 20분간 데워주세요

Bon appétit😋

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