The Godfather’s Smoked Turkey recipe is all you’ll ever need! In fact, even if you roast the turkey in the oven, the turkey brine is so delicious that it remains the best turkey you’ve ever tried!
I’m not quite sure how to introduce this recipe. Perhaps I could begin by telling you the tale of how the Godfather, long before he became well-known, set out to make a smoked turkey years ago. He wanted an amazing turkey without a deep fryer or running our not-so-awesome-at-the-time base housing oven.
Alternatively, I could discuss how my father-in-law, a former butcher, developed his own version of this recipe after falling deeply in love with it. This is how he now makes turkey.
One Thanksgiving, I could take you to our kitchen in California, where we hosted a get-together with friends. Following an enormous dinner, we discover two of our visitors snatching leftover turkey and squabbling over the kitchen sink to get a last taste.
My mother “doesn’t eat breast meat” because it’s too dry. She told my husband she thought the breast meat from this turkey was dark meat. It was so juicy and flavorful.
Alternatively, I could just share a photo of Dolce excitedly “guarding” the grill while the turkey cooks. Later waiting in excited anticipation by the table for the soft-hearted to give her treats.
I really can’t pick a story though. Over the years that he has been creating this recipe, they all sort of blend together like pictures in a slideshow. And maybe that’s what really makes it such a great recipe.
The secret is in the brine, prepared a day before smoking the turkey. It’s so incredibly flavorful, we haven’t used gravy or any additional seasonings. I hope you’ll give this brine recipe a try, and smoke the bird if you can. I promise it will be one of the most incredible turkeys you’ve ever had.
The Godfather wrote up the recipe below for you. We both hope you’ll enjoy this easy smoked turkey recipe this holiday season. <3.
Welcome, fellow culinary explorers, to the world of Mesquite-Smoked Grilled Turkey, a dish that tantalizes the taste buds and elevates the art of grilling to new heights. This recipe, brought to you by the esteemed chef Rick Bayless, promises a juicy, flavorful, and aromatic turkey that will be the star of your next gathering.
A Departure from Tradition
While some may favor the classic roasted turkey, this recipe offers a unique and exciting twist. By combining the smoky allure of mesquite wood with the gentle heat of the grill we create a masterpiece that surpasses the ordinary.
The Journey Begins: Brining the Turkey
Our adventure starts with a brining process a technique that infuses the turkey with moisture and enhances its flavor. We’ll use a simple brine of water brown sugar, salt, and red pepper flakes, creating a flavorful base for the turkey to soak in overnight.
Preparing the Grill for Indirect Cooking
As the turkey rests in its brine bath, we’ll prepare our grill for indirect cooking. This method ensures even heat distribution, preventing the turkey from drying out and ensuring a perfectly cooked bird. We’ll use soaked mesquite wood chips to infuse the turkey with a subtle smoky aroma, reminiscent of traditional Mexican flavors.
The Star of the Show: The Turkey
After its overnight slumber in the brine, the turkey is ready for its starring role. We’ll remove it from the brine, pat it dry, and stuff its cavity with aromatic herbs and bay leaves, adding a touch of freshness and complexity to the flavor profile.
Embracing the Grill: Cooking the Turkey
With the grill prepped and the turkey seasoned, it’s time for the main event. We’ll place the turkey on a roasting rack, ensuring it’s not directly over the heat source, and let it bask in the gentle heat of the grill. As it cooks, the mesquite wood chips will impart their smoky essence, creating an irresistible aroma that will tantalize your senses.
The Grand Finale: Serving the Turkey
After a period of patient grilling, the turkey emerges, a golden-brown masterpiece ready to be devoured. We’ll let it rest for a few minutes, allowing the juices to redistribute, before carving it and arranging it on a warm platter.
Accompaniments that Elevate the Experience
To complement the smoky flavors of the turkey, we’ll serve it with a warm Red Chile Adobo Sauce, adding a touch of heat and depth to the dish. For a refreshing contrast, we’ll also offer a Jicama Cranberry Salsa, its vibrant flavors and textures providing a delightful counterpoint to the richness of the turkey.
The Perfect Wine Pairing
To complete this culinary journey, we’ll recommend a reserva tempranillo from Rioja, Spain. This wine, with its robust character and earthy notes, complements the smoky flavors of the turkey and the vibrant acidity of the salsa, creating a harmonious symphony of taste.
The Mesquite-Smoked Grilled Turkey is a testament to the power of culinary exploration. It’s a dish that combines tradition with innovation, offering a unique and unforgettable experience for both the cook and the diner. So, gather your ingredients, fire up your grill, and embark on this flavorful adventure. The rewards, my friends, are well worth the effort.
The Godfather’s Turkey RecipeYield:
The Godfathers Smoked Turkey: Our Thanksgiving turkey is juicy and flavorful thanks to a brine recipe and smoking process that have been perfected over more than ten years. You may also use the brine for a roasted bird if you dont have a grill to smoke.
- 3/4 cups kosher salt
- 1 cup Kentucky bourbon
- 1 cup orange juice, no pulp
- 1/2 cup brown sugar
- 1/4 cup garlic powder
- 2 tbsp ground black pepper
- 2 tbsp paprika
- 1 tbsp ground ginger
- 1 lbs turkey, 10 to 14
- 1 quart of wood chips, preferably mesquite
- 2 disposable aluminum trays
- 1 box of aluminum foil
- 1 tbsp olive oil
- One charcoal grill that is big enough to fit the turkey and aluminum tray next to each other
- In a small pot with water, add the kosher salt. Once the salt has dissolved, heat and stir the water in the pot. Allow the water in the pot to cool.
- With the exception of the turkey, combine all ingredients in a 12-quart (three-gallon) bucket.
- Transfer the salt and water mixture from the pot, and then add just enough water to allow the ingredients to be mixed and stirred. Not every component will dissolve in the water during the brining procedure.
- Ensure the turkey is thawed and all gizzards are removed. Place the turkey in the bucket breast-side down.
- Continue filling the bucket with water. The brine needs to be able to pass through the turkey’s cavity, but the bird does not need to be totally submerged.
- After putting the bucket in the fridge, give it a day to rest.
- Place the wood chips in the aluminum tray to assemble the grill. Pour one shot of bourbon over the wood chips if you don’t have any mesquite wood chips. Add enough water to the aluminum tray so that the wood chips float, if not all of them.
- Decide which side the turkey will be sitting on and which side the charcoal will be directly beneath. There must be no charcoal underneath the side of the aluminum tray where it will sit in order to force convection. To have the maximum distance beneath the grill, make sure the distance between the charcoal is as low as possible. Ensure all vents are no more than half-closed.
- Light the charcoal and place the aluminum tray on the grill.
- After lighting, remove the turkey from the bucket and place it on the grill, breast-side up. For a crisp brown color, immediately brush the turkey skin with olive oil.
- Close the lid on the grill. Check on the turkey after one hour. Add more charcoal as needed. Add more water to the aluminum tray if needed.
- Make sure the turkey reaches a minimum temperature of 165 degrees Fahrenheit by using a meat thermometer after two hours. When the turkey reaches that minimum temperature, take it off the grill.
- The turkey should be placed in the second aluminum tray right away and covered with foil. Let it rest for 30 minutes.
- Remove the foil cover and enjoy.
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Mesquite Smoked Turkey
FAQ
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