Thanksgiving Turkey Recipe
Watch as Chef Tony shows you his easy method of preparing a turkey for either roasting in your oven, or smoked on a Kamado style grill. Link to the recipe below in the Show More section or Info Button in the video. Recipe available here: http://www.bbqguys.com/content_content_20962.html?utm_source=youtube&utm_medium=org&utm_species=social-org-video&utm_term=post-recipes&utm_content=thanksgiving-turkey-2012 -------------------- Below is a copy of the transcript from this video: Hi I'm Chef Tony Matassa with BBQGuys.com, a Shopperschoice.com site. In this video we'll be making turkey, that you can roast either in your oven or in a Kamado grill or barbecue at your home. Begin by making a butter paste using a diced stick of softened butter, a little salt and cracked black pepper to taste, three cloves of minced garlic, two teaspoons each of freshly chopped thyme, parsley, and oregano, and one teaspoon of rosemary. now add the zest of one lemon or orange if you prefer and using a fork, mash it together into a rough paste drizzle in a couple tablespoons of extra virgin olive oil and blend it into a fairly smooth paste Once your paste is knocked out, remove the neck, and spare parts from the inside of the turkey. Save these for later, it's what will make our gravy so amazing. It's time to rub the turkey down inside and out with some olive oil, which will help it to brown up nicely and help it retain some moisture. A little salt and pepper inside the cavity Here comes the fun part, using your fingers gently separate the skin from the flesh on about sixty percent of your turkey; at the fronts and backs of the breasts and thighs. Where you separated the skin, begin to take small portions of your paste and liberally pack it inside, using your hands to spread it around. This is going to keep our turkey moist and give it tons of awesome flavor. Don't leave the cavity out, make sure to coat the inside well. And we're ready to chop our aromatics, a little celery, a couple onions, a green apple quartered, one red bell pepper, a few cloves of garlic, and some fresh herbs; some rosemary, sage, and thyme. Stuff whatever will fit, inside of your turkey and the rest will go in your roasting pan. Cover tightly with aluminum foil and place in the refrigerator over night. Now you just have to decide whether you want to oven roast or charcoal smoke your turkey by selecting the appropriate link. Thank you for watching! For more recipe and how to videos, check back often or subscribe to our Youtube channel. And please support us by shopping at www.bbqguys.com where you'll find thousands grills & gadgets. I'm chef Tony Matassa and remember, at BBQGuys.com, We Smoke The Competition!