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Dat TURKEY

Making some w.a.p (wet-ass poultry)

I don’t like cooking a whole turkey because it’s too big. I prefer to break down my bird and cook the pieces individually. Breaking down a turkey is a bit extra work, but I get more bang for my buck this way. The bones make a great stock; I get to confit the legs, and I can roast the breasts. It gives me the chance to have different textures and flavors going! Plus, I don’t have to worry about any bland turkeys. You can cook it in any way that you want. 

In my recipe, the first steps are breaking down & brining overnight, then seasoning, and finally cooking. Remember, when brining your turkey, you must do it by the pound. 1Lb = 1 Hour, meaning 5 lbs of meat requires 5 hours of brining. This recipe is going to give you some juicy WAP: wet-ass poultry. 
 

20-25 minutes

INGREDIENTS

Turkey Brine

  • 1/2 bunch Thyme

  • 1 /2 bunch Rosemary

  • 1/2 cup Brown Sugar

  • 1/2 cup Salt

  • 10 cloves Garlic

  • 1/4 cup Black Pepper

  • 2 Oranges sliced 

  • 6 cups water

Spice Rub

  • 1/2 cup Ghee

  • 1/4 cup Oil

  • 1/4 cup Poultry Seasoning

  • 1/4 cup Old bay

  • 2 Tbsp True Citrus Lemon or Citric Acid

  • 2 Tbsp Tony Chacheries turkey injection butter

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Let's get COOKing!

Turkey Brine

  1. Excluding the oranges and pepper, bring everything to a boil until the salt and sugar have dissolved. 

  2. Take off the heat, transfer it to your desired storage container, and dump 4 cups of ice into the brine.

  3. Allow the brine to cool completely before adding your turkey. We do this because you do not want your bird to start cooking.

  4. Add the black pepper, oranges, and turkey to the brine.

  5. Let for the calculated amount of time, in my case 5 hours.

Spice Rub

  1. Mix all the rub ingredients.

  2. Rub the spice mix under and on top of the skin.

  3. Fill your syringe with the Tony Chacheries and inject your turkey in various areas.

  4. Make sure there is no leftover rub. You want to add more because it will fall off the bird during cooking and be used to baste.

 

Cooking Dat Turkey

  1. Heat your cast iron or regular skillet to medium-high heat. 

  2. Add your turkey to the pan, skin down, and apply pressure. 

  3. Cook for approx. 1-2 hours. Be careful not to burn!

  4. Get a baking dish and top wire rack to keep the turkey elevated. Place your turkey on top.

  5. Put your turkey in the oven at 300 for 1-2 hours, depending on your size. Baste every 30 min. Use a meat thermometer to check for an internal temp of 155.

  6. Once you get to the desired temp, let the turkey rest for approx. 10 minutes. This will carry over cook and reach 165 degrees.

  7. After letting the turkey rest, slice your delicious beast.

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CHEF MARY LOU SAYS:

Remember, fellow food enthusiasts, the world of culinary exploration knows no bounds. With a curious mind and a pinch of scientific spirit, we can uncover new dimensions of flavor that dance on our palates and broaden our gastronomic horizons. Until our next adventure, stay hungry and savor the delightful mysteries of food! 

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