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  • Helen ModernPepper

๐Ÿฅ“BACON ๐ŸงˆBUTTER Stuffed Turkey! SMOKED & Oven Roast Turkey Recipes + JUICY Turkey Soy Sauce Brine



#thanksgivingrecipes #turkeyrecipe #smokedturkey


NO MORE DRY & Tasteless TURKEY! Delicious ๐Ÿฅ“Bacon ๐ŸงˆButter Stuffed Turkey to the rescue! Make JUICY & DELICIOUS turkey using Soy Sauce (GanJang ๊ฐ„์žฅ) & DoenJang (Korean soybean paste ๋œ์žฅ) brine. Step by step guide to slowly SMOKE your turkey in the Big Green Egg & how to slowly OVEN-ROAST your turkey.


๐Ÿ‡ฐ๐Ÿ‡ท๋ง›์žˆ๋Š” ์น ๋ฉด์กฐ ๊ตฌ์ด ๋ ˆ์‹œํ”ผ + ๋ฒ„ํ„ฐ ๋ฒ ์ด์ปจ ์–‘๋… + ๋œ์žฅ๊ฐ„์žฅ ์–‘๋…์žฅ


Below you'll find the following:

Ingredient List

Korean ingredient and suggested product links

Recipe Instruction

Suggested video recipes


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Helen


1 ํฐ์ˆ ๊ณผ 1 ์ž‘์€ ์ˆ ์˜ ์„ค๋ช…์€? ์—ฌ๊ธฐ๋ฅผ ํด๋ฆญํ•˜์‹ญ์‹œ์˜ค.

1 teaspoon ์ž‘์€ ์ˆ  = 5 ml

1 tablespoon ํฐ์ˆ  = 1/2 fluid ounce, 15 ml, 15 cc

1 Cup ์ปต = 128 grams

1 lb = 450 grams


INGREDIENTS/์žฌ๋ฃŒ

Whole Turkey 18 - 20 LBS


Soy Sauce & Soybean Paste/DoenJang Brining Liquid ๋œ์žฅ๊ฐ„์žฅ ์–‘๋…์žฅ

1.5 Cups ์ปต Soy Sauce ๊ฐ„์žฅ

ยผ Cup ์ปต DoenJang/Soybean Paste ๋œ์žฅ

6 Garlic Cloves ๋งˆ๋Š˜

12 Peppercorns ๋ง๋ฆฐ ํ›„์ถ” ์—ด๋งค (OR ๋˜๋Š” 1 Teaspoon ์ž‘์€์ˆ  Black Pepper ํ›„์ถ”)

1 - 2 Dried Bay Leafs ์›”๊ณ„์ˆ˜ ์žŽ

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

Brine for 48 hours ๋ƒ‰์žฅ๊ณ ์—์„œ 48์‹œ๊ฐ„ ์ˆ™์„ฑ


Butter Bacon Mixture ๋ฒ„ํ„ฐ ๋ฒ ์ด์ปจ ์–‘๋…

1 Cup ์ปต (2 butter sticks) Salted Butter ๋ฒ„ํ„ฐ

1 LB Minced Bacon ๋‹ค์ง„ ๋ฒ ์ด์ปจ

1 Tablespoon ํฐ์ˆ  Garlic Powder ๋งˆ๋Š˜๊ฐ€๋ฃจ

1 Tablespoon ํฐ์ˆ  Southern-Style Dry Rub

ยฝ Tablespoon ํฐ์ˆ  Dried Oregano ๋ง๋ฆฐ ์˜ค๋ ˆ๊ฐ€๋…ธ

ยฝ Tablespoon ํฐ์ˆ  Smoked Paprika ํŒŒํ”„๋ฆฌ์นด ๊ฐ€๋ฃจ


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Step One

Soy Sauce & Soybean Paste/DoenJang Brining Liquid ๋œ์žฅ๊ฐ„์žฅ ์–‘๋…์žฅ ๋งŒ๋“ค๊ธฐ

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 ์ปต Soy Sauce ๊ฐ„์žฅ (Double the amount for a stronger brine)

  • ยผ Cup ์ปต DoenJang/Soybean Paste ๋œ์žฅ (Double the amount for a stronger brine)

  • 6 Garlic Cloves ๋งˆ๋Š˜

  • 12 Peppercorns ๋ง๋ฆฐ ํ›„์ถ” ์—ด๋งค (OR ๋˜๋Š” 1 Teaspoon ์ž‘์€์ˆ  Black Pepper ํ›„์ถ”)

  • 1 - 2 Dried Bay Leafs ์›”๊ณ„์ˆ˜ ์žŽ

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 ๋ƒ‰์žฅ๊ณ ์—์„œ 48์‹œ๊ฐ„ ์ˆ™์„ฑ. 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 45~60๋ถ„ ๋™์•ˆ ๋ฌผ์„ ๋นผ์ฃผ์„ธ์š”

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. ๊ตฝ๊ธฐ ์ „์— 45๋ถ„ ๋™์•ˆ ์‹ค์˜จ์— ๋‘ก๋‹ˆ๋‹ค


Step Two

Butter Bacon Mixture ๋ฒ„ํ„ฐ ๋ฒ ์ด์ปจ ์–‘๋…์žฅ

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 ์ปต (2 butter sticks) Salted Butter ๋ฒ„ํ„ฐ

  • 1 LB Minced Bacon ๋‹ค์ง„ ๋ฒ ์ด์ปจ

  • 1 Tablespoon ํฐ์ˆ  Garlic Powder ๋งˆ๋Š˜๊ฐ€๋ฃจ

  • ยฝ Tablespoon ํฐ์ˆ  Dried Oregano ๋ง๋ฆฐ ์˜ค๋ ˆ๊ฐ€๋…ธ

  • 1 Tablespoon ํฐ์ˆ  Southern-Style Dry Rub

  • ยฝ Tablespoon ํฐ์ˆ  Smoked Paprika ํŒŒํ”„๋ฆฌ์นด ๊ฐ€๋ฃจ

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 ๊ตฌ๋ฉ์— ์•„๋ฌด๊ฒƒ๋„ ๋„ฃ์ง€ ๋งˆ์‹ญ์‹œ์˜ค. 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 ์น ๋ฉด์กฐ ๊ตฝ๊ธฐ

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

Part 1

  • Preheat at 400ยฐF (200ยฐC) ์—์„œ ์˜ˆ์—ด

  • 1 Cup ์ปต Water ๋ฌผ to the roasting pan

  • Wrap the wings and drumsticks with aluminum foil

  • Roast for 20 - 30 Minutes or until the skin is golden brown 20~30๋ถ„๊ฐ„ ๊ตฝ๋Š”๋‹ค

Part 2

  • 4 Cups ์ปต Water ๋ฌผ to the roasting pan

  • SMOKE ROASTING

  • 225ยฐF (110ยฐC) Roast for 2 hours 2์‹œ๊ฐ„ ๋™์•ˆ ๊ตฝ๋Š”๋‹ค

  • Do not open for 2 hours 2์‹œ๊ฐ„ ๋™์•ˆ ์—ด์ง€ ๋งˆ์„ธ์š” (every time you open the smoker lid, you are seriously delaying the cooking time)

  • OVEN ROASTING

  • 275ยฐF (135ยฐC) Roast for 1.5 hours 1.5 ์‹œ๊ฐ„ ๋™์•ˆ ๊ตฝ๋Š”๋‹ค

  • Do not open for 1.5 hours 1.5 ์‹œ๊ฐ„ ๋™์•ˆ ์—ด์ง€ ๋งˆ์„ธ์š” (every time you open the smoker lid, you are seriously delaying the cooking time)

Part 3

  • Turnover the turkey, breast side down ๊ฐ€์Šด์‚ด์„ ์•„๋ž˜๋กœ ๋’ค์ง‘๋‹ค

  • SMOKE ROASTING

  • 225ยฐF (110ยฐC) Roast for 2 hours 2์‹œ๊ฐ„ ๋™์•ˆ ๊ตฝ๋Š”๋‹ค

  • Do not open for 2 hours 2์‹œ๊ฐ„ ๋™์•ˆ ์—ด์ง€ ๋งˆ์„ธ์š” (every time you open the smoker lid, you are seriously delaying the cooking time)

  • OVEN ROASTING

  • 275ยฐF (135ยฐC) Roast for 1.5 hours 1.5 ์‹œ๊ฐ„ ๋™์•ˆ ๊ตฝ๋Š”๋‹ค

  • Do not open for 1.5 hours 1.5 ์‹œ๊ฐ„ ๋™์•ˆ ์—ด์ง€ ๋งˆ์„ธ์š” (every time you open the smoker lid, you are seriously delaying the cooking time)

Part 4

  • Remove the wing and drumstick foils ํ˜ธ์ผ์„ ๋ฒ—๊ธฐ๋‹ค

  • SMOKE ROASTING

  • 225ยฐF (110ยฐC) Roast for 1 hours 1์‹œ๊ฐ„ ๋™์•ˆ ๊ตฝ๋Š”๋‹ค (every time you open the smoker lid, you are seriously delaying the cooking time)

  • OVEN ROASTING

  • 275ยฐF (135ยฐC) Roast for 1 hours 1์‹œ๊ฐ„ ๋™์•ˆ ๊ตฝ๋Š”๋‹ค (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 170ยฐF (77ยฐC). 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. ๊ตฌ์šด ์น ๋ฉด์กฐ๋ฅผ 45~60๋ถ„ ๋™์•ˆ ๊ทธ๋Œ€๋กœ ๋‘์‹ญ์‹œ์˜ค. 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 220ยฐF (110ยฐC) for 20 minutes ์˜ค๋ธ์—์„œ 20๋ถ„๊ฐ„ ๋ฐ์›Œ์ฃผ์„ธ์š”


Bon appรฉtit๐Ÿ˜‹


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RICE BALLS: Koreans call these ๐Ÿ‘ŠFIST-RICE; JuMukBap แ„Œแ…ฎแ„†แ…ฅแ†จแ„‡แ…กแ†ธ แ„†แ…กแ†ซแ„ƒแ…ณแ†ฏแ„€แ…ต; EASY Lunch/Dinner Recipe!๐ŸŒฑ

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