MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Adam Perry Lang's Turkey
Categories: Poultry, Marinades
Yield: 20 Servings

14 lb Turkey

MMMMM---------------------------BRINE--------------------------------
1 tb Crushed hot red pepper
Flakes
2 tb Boiling water
18 c Water
1/2 c Kosher salt
1 tb Granulated sugar
4 Thyme sprigs; bruised w/the
- broad side of a knife
2 tb Black peppercorns, crushed
- w/a dowel or bottom of a
- heavy pot
3 (.18 oz) packets Goya Sazón
- Azafran *
1/2 c Oil

MMMMM----------------------SEASONING BLEND---------------------------
3 tb Garlic salt
1 1/2 tb Chilli spice mix
1 1/2 tb Coarse ground pepper
8 tb Unsalted butter; melted
1/2 bn Thyme
+=AND=+
1/2 bn Sage; tied in an herb
- bundle

MMMMM---------------------FINISHING DRESSING--------------------------
1/2 c Extra virgin olive oil
6 tb Fine chopped chives
Fleur de sel

* Goya Sazón Azafran contains MSG. If you want to avoid it,
substitute a combination of 1 teaspoon chilli spice, 1 teaspoon
cumin, 1 teaspoon garlic salt, and 1 teaspoon turmeric. The turkey
will not have quite the punch or color as it would with the Sazón.

Place the pepper flakes in a small bowl and pour the boiling water
over them. Let sit for 1 to 2 minutes to rehydrate the flakes.
Combine all the brine ingredients, including the pepper flakes and
the soaking water in a large bowl and stir to dissolve the salt and
sugar. Let sit at room temperature for 24 hours to allow the flavors
to develop.

Strain the brine and discard the solids.

For easier carving, remove the wishbone from the turkey by carefully
running a boning knife underneath the skin along all sides of the
wishbone to loosen and then remove it without damaging the skin. (The
wishbone can be smoked alongside the bird and later traditionally
broken.)

Place the turkey in a jumbo-sized resealable bag (some manufacturers
make storage bags that are up to 2 feet square), a brining bag, or an
unscented garbage bag that can be sealed with a plastic tie. Pour over
the brine, squeeze out any excess air from the bag, and close. Place
into another bag, for insurance against leaking, and seal again.
Refrigerate for at least 12 hours, or up to 24. (If you don’t have
room in your refrigerator the turkey can be stored in a small cooler
with ice or frozen ice packs.)

Preheat an indirect barbeque with a drip pan and hardwood (preferably
hickory, oak, or pecan), a ceramic cooker with deflector plate and
fruitwood (preferably hickory, oak, or pecan), or a charcoal or a gas
grill with a box or packet of hardwood (preferably hickory, oak or
pecan) to 275ºF/135ºC.

Remove the turkey from the bags. Rinse and lightly pat dry with paper
towels. Using your hands or a brush, evenly, but lightly, coat the
turkey with oil.

Going under the skin, place a remote thermometer in the thickest part
of the thigh - or one in the thigh and one in the breast, if you have
two remote thermometers.

Place the turkey in the cooker and cook until the internal temperature
of the thigh registers 165ºF/74ºC and the breast registers 155ºF/68ºC,
about 3 3/4 hours to 4 hours and 15 minutes, depending on the size of
the bird. (A 25-pound turkey will take about 7 to 7 1/2 hours.)
Meanwhile, combine the seasoning blend ingredients.

Remove the turkey from the cooker, brush the skin with the melted
butter using the herb bundle, and season all of the skin with the
seasoning blend.

Return the turkey to the cooker and cook until the internal
temperature of the thigh registers 175ºF/79ºC and the breast
registers 165ºF/74ºC, about 30 minutes to 1 hour more, depending on
the size of the bird. (A 25-pound turkey will take about 2 more
hours, for a total cooking time of 9 to 10 hours.)

Drizzle the olive oil on an extra-large cutting board. Top with the
chives, fleur de sel, and pepper. Remove the turkey from the cooker,
place on the board, and let rest for 15 minutes.

Slice the breast and dredge in the dressing. Pull all of the dark meat
from the thighs into chunks and dredge in the dressing. Leave the
drumsticks and wings whole. Arrange on a serving plate and sprinkle
with fleur de sel and pepper

RECIPE FROM: https://recipes.latimes.com

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