GRILLED WHOLE TURKEY RECIPE | ALLRECIPES
This is an easy way to cook a Thanksgiving turkey and free up your oven for other dishes.
Provided by Rtarver
Categories Whole Turkey
Total Time 4 hours 30 minutes
Prep Time 15 minutes
Cook Time 4 hours 0 minutes
Yield 1 - 12 pound turkey
Number Of Ingredients 8
Steps:
- Prepare an outdoor grill for indirect medium heat, and lightly oil grate. Rinse turkey, and pat dry.
- Place turkey breast side down on the prepared grill. Sear turkey on both sides until skin is golden to dark brown.
- In a large roasting pan, mix together the water, bouillon powder, garlic powder, onion powder, poultry seasoning, parsley, and paprika.
- Place turkey breast side down in the roasting pan. Scoop the pan mixture over the turkey. Cover tightly with foil and place on grill.
- Grill 3 to 4 hours, until the internal temperature of the thigh reaches 180 degrees F (85 degrees C). Remove turkey from grill and let stand 15 minutes before carving.
Nutrition Facts : Calories 460.7 calories, CarbohydrateContent 1 g, CholesterolContent 179.3 mg, FatContent 21.4 g, FiberContent 0.1 g, ProteinContent 61.7 g, SaturatedFatContent 6.2 g, SodiumContent 508.2 mg, SugarContent 0.5 g
CAST-IRON STEAK RECIPE - NYT COOKING
This isn't steakhouse steak; it's your-house steak, ideal for home cooks who want fast weeknight meals. The rules are simple: buy boneless cuts (they cook evenly), thinner steaks (they cook through on top of the stove), dry them well (to maximize crust), then salt and sear them in an insanely hot, preferably cast-iron pan. The recipe here is a radical departure from the conventional wisdom on steak, which commands you to salt the meat beforehand, put it on the heat and then leave it alone. Instead, you should salt the pan (not the meat) and flip the steak early and often. This combination of meat, salt, heat and cast-iron produces super-crusty and juicy steak — no grilling, rubbing, or aging required.
Provided by Julia Moskin
Total Time 1 hours
Yield 4 to 6 servings, with leftovers
Number Of Ingredients 3
Steps:
- Remove packaging and pat meat dry with paper towels. Line a plate with paper towels, place meat on top and set aside to dry further and come to cool room temperature (30 to 60 minutes, depending on the weather). Turn occasionally; replace paper towels as needed.
- Place a heavy skillet, preferably cast-iron, on the stove and sprinkle lightly but evenly with about 1/4 to 1/2 teaspoon salt. Turn heat to high under pan. Pat both sides of steak dry again.
- When pan is smoking hot, 5 to 8 minutes, pat steak dry again and place in pan. (If using two steaks, cook in two batches.)
- Let steak sizzle for 1 minute, then use tongs to flip it over, moving raw side of steak around in pan so both sides are salted. Press down gently to ensure even contact between steak and pan. Keep cooking over very high heat, flipping steak every 30 seconds. After it’s been turned a few times, sprinkle in two pinches salt. If using pepper, add it now.
- When steak has contracted in size and developed a dark-brown crust, about 4 minutes total, check for doneness. To the touch, meat should feel softly springy but not squishy. If using an instant-read thermometer, insert into side of steak. For medium-rare meat, 120 to 125 degrees is ideal: Steak will continue cooking after being removed from heat.
- Remove steak to a cutting board and tent lightly with foil. Let rest 5 minutes.
- Serve in pieces or thickly slice on the diagonal, cutting away from your body and with the top edge of the knife leaning toward your body. If cooking skirt or hanger steak, make sure to slice across the grain of the meat.
Nutrition Facts : @context http//schema.org, Calories 88, UnsaturatedFatContent 3 grams, FatContent 5 grams, ProteinContent 12 grams, SaturatedFatContent 2 grams, SodiumContent 134 milligrams, TransFatContent 0 grams
More about "searing a turkey recipes"
CAST-IRON STEAK RECIPE - NYT COOKING
This isn't steakhouse steak; it's your-house steak, ideal for home cooks who want fast weeknight meals. The rules are simple: buy boneless cuts (they cook evenly), thinner steaks (they cook through on top of the stove), dry them well (to maximize crust), then salt and sear them in an insanely hot, preferably cast-iron pan. The recipe here is a radical departure from the conventional wisdom on steak, which commands you to salt the meat beforehand, put it on the heat and then leave it alone. Instead, you should salt the pan (not the meat) and flip the steak early and often. This combination of meat, salt, heat and cast-iron produces super-crusty and juicy steak — no grilling, rubbing, or aging required.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Calories 88 per serving
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Calories 88 per serving
- Serve in pieces or thickly slice on the diagonal, cutting away from your body and with the top edge of the knife leaning toward your body. If cooking skirt or hanger steak, make sure to slice across the grain of the meat.
See details
CAST-IRON STEAK RECIPE - NYT COOKING
This isn't steakhouse steak; it's your-house steak, ideal for home cooks who want fast weeknight meals. The rules are simple: buy boneless cuts (they cook evenly), thinner steaks (they cook through on top of the stove), dry them well (to maximize crust), then salt and sear them in an insanely hot, preferably cast-iron pan. The recipe here is a radical departure from the conventional wisdom on steak, which commands you to salt the meat beforehand, put it on the heat and then leave it alone. Instead, you should salt the pan (not the meat) and flip the steak early and often. This combination of meat, salt, heat and cast-iron produces super-crusty and juicy steak — no grilling, rubbing, or aging required.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Calories 88 per serving
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Calories 88 per serving
- Serve in pieces or thickly slice on the diagonal, cutting away from your body and with the top edge of the knife leaning toward your body. If cooking skirt or hanger steak, make sure to slice across the grain of the meat.
See details
HOW TO SEAR MEATS FOR MAXIMUM FLAVOR - ALLRECIPES
Searing meat is an essential step if you want to make the most flavorful roasts, steaks, chops, and more. When you sear meat, you caramelize the natural sugars in the meat and brown the proteins, …
From allrecipes.com
From allrecipes.com
See details
SEARED FOIE GRAS RECIPE - D'ARTAGNAN
Seared Foie Gras Recipe. Start with the best quality Foie Gras. For this recipe, you will need 4 slices of foie gras, about 2 oz. each. Choose our ready-to-cook foie gras slices for an easy, luxurious …
From dartagnan.com
From dartagnan.com
See details
HAMILTON BEACH SEARING GRILL - 25360
When it reaches the high searing temperature of 450 degrees, the green preheat light will glow. Now you’re ready to sear steaks, burgers, pork chops or fish fillets to perfection. If you want to grill food that doesn’t need to sear first, the Searing …
From hamiltonbeach.com
From hamiltonbeach.com
See details
INSTANT POT TURKEY BREAST - JO COOKS
Nov 17, 2018 · Searing the turkey breast before actually cooking it in the instant pot is an optional step, however, it does give the turkey an incredible depth of flavor, plus it gives it that nice golden brown color. Searing …
From jocooks.com
From jocooks.com
See details
PERFECT PAN SEARED SALMON RECIPE (15 MINUTES!) | WHOLESO…
Jul 06, 2021 · Home Healthy Recipes Healthy Dinner Ideas Pan Seared Salmon Recipe. Pan Seared Salmon Recipe. Learn how to pan sear salmon perfectly every time! This 15-minute pan seared …
From wholesomeyum.com
From wholesomeyum.com
See details
WINTER RECIPES & MEALS - WEGMANS
We’ve gathered our best winter recipes to make your family meal time easy and delicious. Plus, find inspiration for quick weeknight meals and simple cooking techniques to help you enjoy the …
From wegmans.com
From wegmans.com
See details
BUTTER TURKEY TENDERLOIN - PAN SEARED OVEN ROASTED WITH ...
Feb 10, 2020 · The variables are the turkey tenderloin size and thickness, how much searing you did, the oven, and the pan. So start checking the internal temperature at about 20 minutes, and …
From 101cookingfortwo.com
From 101cookingfortwo.com
See details
THE ONLINE GRILL | BBQ GRILLING & SMOKING, RECIPES, AND ...
get bbq recipes straight to your inbox Subscribe TheOnlineGrill.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to …
From theonlinegrill.com
From theonlinegrill.com
See details
HAMILTON BEACH SEARING GRILL - 25360
When it reaches the high searing temperature of 450 degrees, the green preheat light will glow. Now you’re ready to sear steaks, burgers, pork chops or fish fillets to perfection. If you want to grill food that doesn’t need to sear first, the Searing …
From hamiltonbeach.com
From hamiltonbeach.com
See details
INSTANT POT TURKEY BREAST - JO COOKS
Nov 17, 2018 · Searing the turkey breast before actually cooking it in the instant pot is an optional step, however, it does give the turkey an incredible depth of flavor, plus it gives it that nice golden brown color. Searing …
From jocooks.com
From jocooks.com
See details
WINTER RECIPES & MEALS - WEGMANS
We’ve gathered our best winter recipes to make your family meal time easy and delicious. Plus, find inspiration for quick weeknight meals and simple cooking techniques to help you enjoy the …
From wegmans.com
From wegmans.com
See details
BUTTER TURKEY TENDERLOIN - PAN SEARED OVEN ROASTED WITH ...
Feb 10, 2020 · The variables are the turkey tenderloin size and thickness, how much searing you did, the oven, and the pan. So start checking the internal temperature at about 20 minutes, and …
From 101cookingfortwo.com
From 101cookingfortwo.com
See details
EASY DINNER RECIPES FOR BEGINNERS | ALLRECIPES
Jul 26, 2021 · Your trusty Instant Pot (or other multi-functional pressure cooker) is the key to these quick, easy, and absolutely delicious cauliflower recipes. Whether you're in the mood for a …
From allrecipes.com
From allrecipes.com
See details
HAMILTON BEACH SEARING GRILL - 25360
When it reaches the high searing temperature of 450 degrees, the green preheat light will glow. Now you’re ready to sear steaks, burgers, pork chops or fish fillets to perfection. If you want to grill food that doesn’t need to sear first, the Searing …
From hamiltonbeach.com
From hamiltonbeach.com
See details