Ready to elevate your turkey game this holiday season? Let's try something different! A flavorful journey through the art of brining, rubbing, and deep frying, resulting in a mouthwatering turkey that's crispy on the outside and succulent on the inside. Don't knock it until you try it!
Before you dive into the crispy goodness, ensure your turkey is thoroughly thawed. Clean and, if necessary, trim it to perfection.
Next, whip up the turkey brine according to the directions on the bag. Let the turkey brine for at least 12 hours (but as long as 24 hours) allowing the flavors to penetrate deep. No need to rinse afterward, unless the rubs you will use are extremely salty (ours aren't); just pat it dry and truss it.
Cover your turkey with a generous coat of Dirty Bird rub, letting it sweat out its flavorful magic. As you wait for the magic to happen, heat up that frying oil to a sizzling 350°F (177ºC).
The moment has arrived to immerse your turkey into the hot oil! Before you do, lower the temperature on the fryer. Then carefully lower the fryer basket with the turkey in it, until it's completely submerged in the oil. Then turn the heat back up.
Fry your turkey for 3 to 5 minutes per pound or until the internal temperature hits a perfect 165°F (74ºC). Exercise caution when removing it from the oil, as safety is key in this culinary dance.
At this point, the skin should be a perfect golden brown masterpiece. Lay it on the cutting board, and (try to) resist the temptation - let it rest for at least 10 minutes.
For the final touch, pour that Cherry Apple Habanero BBQ Glaze generously over the turkey, spreading it with a basting brush. Now, savor the moment as you slice into the crispy skin and juicy meat. We promise, you've never had such a succulent turkey in your life!
Catch you on the next recipe!
On today’s video, we’re cookin’ up the best smoked frog cut chicken on the drum smoker! If you’re not familiar with frog cutting a chicken, don’t worry. We’re going through the entire chicken prep process from start to finish, including the soak. And if you’ve never used Double Pepper Cow Cover Coarse on chicken, get ready to have your mind, and tastebuds, blown! Once the chicken has had a chance to soak up some of the rub, we’re gonna fire up the drum smoker and cook this bad boy. Make sure you’re watching closely because, in this video, you’re getting a sneak peek of a secret project we’ve been working on. When you spot it, drop it in the comments! Enough talkin’, let’s get to cookin’.
On today’s video, we’re firing up the Weber for some steak fajitas and fire-roasted salsa. For this recipe, we’re bringing back a fan favorite - Dirty Bird Sriracha! If you’ve been waiting to get your hands on this rub, we have some good news for you - it’s coming back soon. Make sure you’re following us on social media so you’ll know as soon as it’s available. Now, back to the recipe. This fire-roasted salsa is going to take these skirt steak fajitas to the next level and you won’t believe how easy it is to make. We’re also making some homemade guacamole to really take these steak fajitas over the top. Sound off in the comments - corn or flour tortillas?
Get ready, we’re making a smoked spiral ham that is guaranteed to be a crowd-pleaser at every get-together! For this recipe, we’re using bone-in, spiral-cut ham and throwing it on the smoker, but you could also use a boneless ham and cook it in the oven, whatever works for you. And we’ve put together everything you need to make the perfect Easter ham in one convenient kit. It’s hitting our website next week, so click the link below to get on the Early Bird List.
Everyone wishes that they could have award-winning competition BBQ at their backyard barbecue parties. With Kosmo’s BBQ, that's exactly what you'll have, every time.