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You are here: Home / Recipes / Live Fire Recipes / Sous Vide, Cajun-Spiced and Smoked Holiday Turkey

Sous Vide, Cajun-Spiced and Smoked Holiday Turkey

by livefirerepublic

This heritage turkey was injected with a roasted garlic-herbed brown butter. Vacuum sealed with a smoked chicken carcass stock. 5hr sous vide at 150°F. The liquids were set aside for a browned gravy, while the turkey was patted dry and rested uncovered in the cooler for 45 minutes to tighten up the skin. The bird was brushed in olive oil and finished with a cajun spiced-brown sugar and granulated honey rub. Placed in the smoker, fueled by a smoldering inferno of cherry and hickory wood. So tender, so much flavor!! Served best alongside family, friends and gentle warmth of the holiday season. -Cheers and many blessings, David

Special note: While this turkey was absolutely delicious, after further consideration, in the future I will spatchcock all birds when using sous vide method. Leaving whole is impossible to secure an entirely snug vacuum, defeating in-part the intent of sealed water cooking.

Print Recipe

Sous Vide, Cajun-Spiced and Smoked Holiday Turkey

Ingredients

  • 1 12-15 pound fresh whole turkey, trimmed and giblets removed
  • 1 cup browned butter, melted
  • 4 tablespoons Italian seasoning, pulsed into a powder
  • 2 tablespoons roasted granulated garlic, separated
  • 4 tablespoons Chicken stock, homemade or store-bought
  • Kosher salt and fresh ground peppercorn
  • 2 tablespoons olive oil, plus additional for basting
  • 4 tablespoons Cajun seasoning, homemade or store-bought
  • 2 tablespoons granulated honey
  • 1 tablespoon brown sugar
  • 4 tablespoons dried parsley flakes
  • Assorted fresh herbs, to garnish

Instructions

  • Whisk togehter the melted browned butter, Italian seasoning powder, 1 tablespoon garlic and kosher salt. Inject all portions of the turkey with herbed-brown butter concoction.
    7 hours before serving: In an vacuum-packed plastic bag add turkey (with smooth side of bag positioned breast-side), olive oil, salt, pepper, herbs and chicken stock. Extract air entirely from the bag, seal and submerge in a 5 gallon container of water with the sous vide machine turned to 150F for 5 hours.
    Remove bird 90 minutes prior to serving from the water bath. Slice open the bag and carefully place bird on a large cooling rack. Pat the turkey skin entirely dry and set on a jelly roll pan equipped with a cooling rack. Place in the refrigerator for 45 minutes to allow the skin to tighten up. Discard the bag. Liquid contents can be reserved to create a phenomenal gravy, or discarded.
    Rub the turkey in olive oil and liberally season every portion of the winged beast with salt and pepper, 1 tablespoon garlic, honey granules and dried parsley.
    Preheat grill to medium-high heat (approx. 450F), using the 2-zone cooking method (see notes below). Toss a handful of cherry and hickory wood chips directly upon the smoldering coals (or, if using gas, place wood chips in a perforated tin foil packet placed in back corner of the directly heated grill grates). When billowing smoke thins and turns blueish in hue, the grill is ready.
    Rest turkey over the cooler indirect heat grill grates, positioned upon it's back with head of the bird facing away from the hottest direct heat grill grates. Baste the bird intermittently with olive oil, until internal temperature in the thickest, inner most portion of the thigh reads 160F.
    Remove bird from the grill and loosely tent with tin foil. Rest the bird for 15-20 minutes before carving, allowing the bird’s denatured proteins to relax and reabsorb their juices, while carry-over cooking elevates the bird to it's proper serving temperature of 165F. Dress the bird with a bouquet of fresh herbs. Present the bird with a stuffing that was prepared outside of the bird’s cavity. Carve the turkey tableside and serve.

Notes

Two-Zone Cooking Method: Elementary technique to create one hot searing zone (direct heat) and one cooler smoking zone (indirect heat). This grill arrangement is imperative to cultivating perfectly prepared beef short ribs.
Gas: Turn the right side of the grill to high & leave the left side off. If using a with an odd number of burners, turn the far right side of the grill to high, the middle to medium-low and leave the left side off.
Charcoal: Ignite the charcoal in a chimney starter. When coals are glowing red, dump coals into a pile on one side of the grill floor. Rake a few coals the opposite side of the grill floor, creating one high-stacked hot zone and one cooler zone. For every hour of cooking, add a half-chimney of coals to the grill floor.

Filed Under: Live Fire Recipes Tagged With: christmas, holiday, poultry, smoked, sous vide, spicy, sweet and spicy, thanksgiving, turkey

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PORCINI AND ROASTED GARLIC PORTERHOUSE STEAK RUB RECIPE:

4 Braveheart porterhouse steaks
1 cup browned butter
1/4 cup dried porcini mushrooms
1 tablespoon roasted granulated garlic powder
1 teaspoon ground dried thyme leaves
1 teaspoon dried parsley flakes
1/2 teaspoon brown sugar
1/2 teaspoon red pepper flakes
2 tablespoons kosher salt and fresh ground peppercorn, or to taste

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I don't care what time of day. Or day of the week. I don't care what time of day. Or day of the week. I'm scarfing these double-thick cowboy-cut, tomahawk duroc pork chops!! Beer brined, seasoned in a bold coffee rub, then grilled over the white-hot 14-gauge 304-grade stainless steel grates of my @TwinEaglesGrills. Finished with a splash of olive oil and an aromatic garden of fresh herbs, then seved alongside charred and roasted root vegetables, an apple-toasted walnut salad, and two handfuls of crisp, ice cold craft-brewed amber ales. -Cheers, David

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#grill #grilling #bbq #barbecue #weber #food #foodporn #meat #meatlover #paleo #beef #wagyu #steak #burger #burgers #burgerporn #hamburger #brisket #shortrib #animalsofinstagram #eeeeeats #chef #beautifulcuisines #f52grams #getinmybelly #feedme #firemakeseverythingbetter
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p.s. So excited to share that this entire trip was filmed by the ultra-talented @mfinmedia and @praechproductions - the episode of our fishing and fresh catch cookout will air on @twoconchs @youtube channel in the week's ahead. Stay tuned!!!

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To say we hammered the Snapper bite would be stati To say we hammered the Snapper bite would be stating things mildly. Insane afternoon on the high seas alongside my good friend @CaptJackCarlson and @Capt_Cam_of @TwoConchs!! This ice chest of fresh catch is feeding any army of fishing boat captains and their families tonight - And, what better way to prepare rock and yellowtail snapper then over live fire. We're filleting these bad boys, crisping up in a lite Louisiana-style panko, then stuffing into charred tortillas, dressing with a cool avocado-lime crema, purple cabbage slaw, roasted tomato salsa al fresco, a splash of sriracha, fresh cilantro and a squeeze of lime. So incredibly good!! -Cheers and long live the adventure, my friends, David

p.s. Stay tuned if you're into fishing. So much more from our charter excursion posting up today!!

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Incredible afternoon on the high seas alongside my Incredible afternoon on the high seas alongside my good friend @CaptJackCarlson and @Capt_Cam_of @TwoConchs!! A bucket list day hunting absolutely enormous Cero Mackerel in the deep aquamarine waters miles off the shoreline of the Florida Keys. This monster laid wood to the live bait and fought like a world champ all the way into the net!! And, tonight we're feeding almost 40 people, including the entire crew of Two Conchs Charters with this breathtaking Mackerel being the beachsidw centerpiece - butterflied, seasoned in cajun style, dressed with an array of fresh citrus, wildflower honey and an automatic garden of seasonal herbs, then finished with shallots, roasted garlic, crispy panchetta and loads of crab claw meat!! -Cheers and long live the adventure, my friends, David

p.s. Stay tuned if you're into fishing. So much more from our charter excursion posting up today!!

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Sincerely incredible live fire seafare feast throwing down a grate full of the most phenomenal Beurre Biere Oysters!!

Freshly-harvested, shucked, basted beautifully with a creamy witbier butter sauce, then dressed with sauteed pancetta, roasted garlic and sweet shallots, an aromatic garden of hardy herbs, crispy panko and finely grated aged parmesan.

Rested directly atop the white-hot stainless steel grates of my brand new @webergrills then kissed with the smoldering warmth of charcoal embers and essence of red oak wood. Garnished with a wintery harvest of Vertical Paradise micro greens and finished with a citrusy dusting of lemon zest. Served alongside an ice cold pour of locally-crafted golden ale and the comfort of friendship during this holiday season. Life just doesn't get much better than this. -Cheers and many blessings to you and yours, David

p.s. For this recipe and more, click link in profile or visit www.livefirerepublic.com

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Sincerely incredible live fire seafare feast throwing down a grate full of the most phenomenal Beurre Biere Oysters!!

Freshly-harvested, shucked, basted beautifully with a creamy witbier butter sauce, then dressed with sauteed pancetta, roasted garlic and sweet shallots, an aromatic garden of hardy herbs, crispy panko and finely grated aged parmesan.

Rested directly atop the white-hot stainless steel grates of my brand new @webergrills then kissed with the smoldering warmth of charcoal embers and essence of red oak wood. Garnished with a wintery harvest of Vertical Paradise micro greens and finished with a citrusy dusting of lemon zest. Served alongside an ice cold pour of locally-crafted golden ale and the comfort of friendship during this holiday season. Life just doesnt get much better than this. -Cheers and many blessings to you and yours, David

p.s. For this recipe and more, click link in profile or visit www.livefirerepublic.com

#weber #webergrills #kamado #oysters #grilledoysters #grilledseafood #seafood #surfandsurf #familyandfriends #firecooking #livefirecooking #outdoorcooking #fresh #farmtotable #recipe #firemakeseverythingbetter

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  • Likes: 647
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  • Comments: 22

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Little shells of pure grilled joy...🔥

Look so delicious .

Dam!my favorite.

Delicious!!!

Kristy Lee 😯🤤🤤🤤

Marc Lessard

Rachel Capito

Anna Terenzio

Ryan Herron

Nico Duclos

Awesome

Jason Leonhardt

Yummmm

Looks fantastico. 🍸🍑📿♥️🍷 Michelle

My next screen saver 😂

You're gonna have to come to Vancouver Island and cook for me!!! Lol

I've never had oysters but I would so try these 😋😋... Ken Wilson

Looks delicious

Looks good 👍😋

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