Smoked Deboned Turkey
Smoked deboned turkey combines four chef-level techniques deboning, stovetop smoking, sous vide, and air frying for a moist, flavorful centerpiece that's easy on the chef and unforgettable for guests.
Calories per serving: 455kcal
Ingredients
~~ -- Set up the Smoker -- ~~
- 1 cup (236.59 g) Hickory wood chips
~~ -- Turkey -- ~~
- 13 pounds (5.9 kg) Turkey, whole
- 1 cup (248 g) Pesto sauce
- 1 tablespoon (0.99 tablespoon) Smoked salt
- 1 tablespoon (0.99 tablespoon) Barbeque seasoning
- ½ cup (143 g) White barbecue sauce
~~ -- Pesto Sauce -- ~~
- 4 cups (96 g) Basil, fresh leaves without stems
- 3 cloves (3 cloves) Garlic, large
- ¼ cup (33.75 g) Pine nuts, toasted
- ½ cup (50 g) Parmesan
- ¼ teaspoon (0.25 teaspoon) Black pepper, freshly ground
- ¼ cup (59.15 ml) *Olive oil
~~ -- Barbecue Seasoning -- ~~
- 1 teaspoon (0.99 teaspoon) Onion powder
- 1 teaspoon (0.99 teaspoon) Garlic powder
- 1 teaspoon (0.99 teaspoon) White pepper
- ¼ teaspoon (0.25 teaspoon) Cayenne
- 2 tablespoon (1.97 tablespoon) *Maldon Smoked Sea Salt
- ½ teaspoon (0.49 teaspoon) Turmeric
~~ -- White Barbecue Sauce -- ~~
¾ cup (177.44 ml) Mayonnaise- 2 tablespoon (1.97 tablespoon) Cider Vinegar
- 2 teaspoon (1.97 teaspoon) Sugar
- ½ teaspoon (0.49 teaspoon) Horseradish
- ½ teaspoon (0.49 teaspoon) Salt
- ½ teaspoon (0.49 teaspoon) Black pepper, finely ground
- ¼ teaspoon (0.25 teaspoon) Cayenne
Instructions
- Mise en Place
Set Up the Smoker
- Soak the wood chips in water for at least 30 minutes before you start. Take the drained, soaked chips and put the in a middle of a large piece of foil. Close the sides up but leave a little room at the top open. Line the bottom of the pasta pot with foil. Put the packet on the foil. Place the pasta insert in the pot.
Pesto Sauce
- Remove the stems from the basil as they can be bitter.
- Toast the pine nuts in a shallow pan just until they begin to brown.
- Put the garlic, pine nuts, basil and parmesan in the bowl of a food processor.
- Pulse to make sure all the ingredients are mixed.
- While the processor is running, slowly pour the oil in. Watch carefully as you may not need all the oil.
- Set the pesto sauce aside.
Barbecue Seasoning
- Mix all the ingredients for the seasoning and set aside.
White Barbecue Sauce
- Combine the ingredients for the barbecue sauce and refrigerate.
Debone the Turkey
- Debone the turkey. Remove the wings and set them aside for another use. Move the skin from the breast back and start cutting the breast staying as close to the bone as possible. Next is the thigh and legs. Remove the back bone being careful to save the oyster. Flatten the turkey as mush as possible. Save the bones for stock.
- Making sure the turkey is skin down, spread the pesto on the surface of the turkey.
- Roll the turkey up and secure it with butcher's twine.
- Rub the surface with smoked salt and the barbecue seasoning.
- Put the rolled turkey in the pasta insert. Cover the pot well. Turn the heat on and cook on high for five minutes, then reduce the heat and let it smoke for another 30 minutes.
- When the turkey has been smoked, put it in a vacuum sealable bag and add a few tablespoons of the barbecue sauce. Seal the bag. If you want to cook the turkey right away, put the bag in the refrigerator and let it marinate for about an hour - otherwise, put it in the freezer.
Sous Vide
- Put the bag with the turkey in it in a large container and set your sou vide immersion cooker to 160 °F (71 °C) for 5 hours. Add an additional 30 minutes if the bag is frozen.
Crisp the turkey
- Remove the turkey from the bag and wipe off the excess liquid. Spread barbecue sauce on the turkey and put it in the air dryer at 430 °F (221 °C). Turn it at 5 minutes and cook another 5 minutes.
- Let the turkey rest 30 minutes before carving and serving.
- Yum Yum!
Notes
I included the recipes for the pesto, barbecue rub, and white barbecue sauce in this recipe. You are, however, more than welcome to use your own recipes, or to buy prepared versions.
Scan for full nutrition info and step-by-step photos.
