A faster, simpler technique for cooking your vacation turkey with a fair higher taste than your standard oven presents – brine and spatchcock an entire turkey, then roast it in a charcoal-fired Ooni Professional for evenly cooked, tender, flame-roasted meat. Utilizing charcoal means with the ability to keep a decrease temperature extra simply over an extended cook dinner time.
Components
5kg entire turkey (if frozen, defrost earlier than beginning recipe)
Olive oil
Salt & pepper
4 lemons, halved widthways
2 garlic bulbs, halved widthways
For the brine
169oz (5L) chilly water
3.5oz (100g) salt
2.6oz (75g) cup sugar
Handful of peppercorns
Methodology
Word: you will have a meat thermometer and Ooni Pro for this recipe. We use charcoal to fireplace up the oven so as to keep up a decrease temperature extra simply over an extended cook dinner time.
Begin making ready your turkey no less than a full day earlier than you need to cook dinner it.
To spatchcock the turkey, use kitchen scissors to maneuver beneath the turkey pores and skin and minimize round all sides of the spine, then snip throughout the spine between the 2 breast halves. Then, press down onto the breastbone to flatten the ribcage.
Add 1kg of the water to a saucepan. Add the salt and sugar and warmth till dissolved. Depart to chill for a couple of minutes then add to the remaining chilly water and the peppercorns.
In a big container large enough to submerge the entire turkey, add the cooled brine, place the turkey contained in the container and submerge the turkey beneath the brine. Seal and depart the turkey to brine within the fridge for no less than 24 hours earlier than cooking. Brining the turkey utilizing this technique provides taste and prevents the meat from drying out as soon as cooked.
Hearth up your Ooni Professional. Purpose for 350˚F (180˚C) on the stone baking board inside. You possibly can examine the temperature inside your oven rapidly and simply utilizing the Ooni Infrared Thermometer.
Shut the chimney vent in your Professional, which can scale back the warmth from being drawn into the chimney and stop the flames from having direct contact with the turkey.
Take a big roasting tray and lay a roasting rack on prime. Place the brined turkey on prime of the rack, therapeutic massage with olive oil and season generously with salt and pepper. Cowl the turkey with aluminum (tin) foil, wrapping the foil over the turkey and tray. Make sure that the foil isn’t in direct contact with the turkey pores and skin.
Roast within the oven for 1.5 hours, then take away the foil. Drain off the juices within the roasting tray right into a jug. Put aside for basting afterward.
Improve the warmth of your Ooni Professional as much as 400˚F (205˚C). Add the lemons and garlic to the roasting tray, minimize aspect down, and return the turkey to the rack on prime of the tray.
Prepare dinner the turkey for an extra half-hour (with out the foil), basting it each 5 minutes. The turkey is cooked when the pores and skin has turned golden brown and crispy and the meat has reached 165˚F (74˚C) when examined with a meat thermometer inserted into the thickest a part of the turkey. If the pores and skin is cooked correctly however the temperature of the thickest a part of the meat has not reached 165˚F (74˚C), then cowl the turkey once more with foil and proceed cooking till it has reached this temperature. This can permit the turkey to maintain cooking with out burning the pores and skin.
As soon as cooked, take away the turkey from the oven and wrap in foil. Depart to relaxation for 20 minutes earlier than carving and serving.
