David Olson's Friendsgiving Turkey
Join Chef David Olson as he shows you how to wow your family and friends taste buds this thanksgiving.
Inactive Prep Time12 hours
Cook Time5 hours
- 1 15-20lb turkey, cleaned and trimmed, giblets removed
- Olive Oil
- 1/2 cup brown sugar
- 2 tablespoons white sugar
- 3 tablespoons smoked paprika
- 2 tablespoons ancho chili powder
- 1 tablespoon ground mustard
- 2 pinches cayenne, or to taste
- Coarsely ground kosher salt and black peppercorn, to taste
- This 19 pound, free-range, open air, pasture-raised, white breasted turkey was brined in a simple solution of kosher salt and granulated sugar, then rinsed in cold water, patted dry, and placed in the refrigeration, uncovered, for 6hrs, extracting maximum moisture from the skin.
- The bird was removed from its chilling chamber and injected with a 4:1 ratio of turkey stock and olive oil, a couple of shots of bourbon, plus 2-3 finely ground tbsps of the Friendsgiving Rub.
- The winged beast was then brushed in olive oil and seasoned beautifully with the rub, layering flavor on the inside and out.
- The turkey was then nestled in the XL Primo, fitted with a full deflector plate and set to 375F. Over the next 4.5hrs the turkey was bathed in the smoky essence of smoky lump charcoal embers, then intermittently basted in a concocting of browned butter, turkey stock, bourbon and a punch of rub until the turkey thigh read 145F internal.
- To finish, the grill was turned up to 425F until internal temps read 162F in thick of the thigh and the skin turns crispy and mahogany-like in color. Once removed from the heat, this centerpiece rest for 30mins before carving and presentation. The result was so ridiculously tender, so juicy and flavorful, but even better was enjoying this experience and meal amongst the fellowship of great friends!