A recipe from @grillsaurus, from the Gourmet Easy recipe book.
Serves 6 · 180 mins
Ingredients
- 1 turkey (5–5.5 kg), backbone removed
- 4–5 tbsp olive oil
- 4–5 tbsp chicken rub Seasoned Butter (for under the skin):
- 150 g softened butter
- 4–5 garlic cloves, pressed
- 4 sprigs thyme, finely chopped
- 3 sprigs rosemary, finely chopped
- Salt & pepper, to taste
- 4 cans corn (approx. 300 g each), drained
- 150 g mayonnaise
- 150 g grated Parmesan
- 150 g finely crumbled feta
- 2–3 tbsp Mexican Sombrero Rub
- 1 tbsp Tajín
- 1 bunch cilantro, chopped
- Juice of 1 lime
- 4–6 large potatoes
- Olive oil French fry salt
Method
- Remove the turkey’s backbone and flatten the bird.
- Rub the surface with oliveoil. Season generously with chicken rub.
- Prepare the seasoned butter by combining softened butter, pressed garlic, thyme, rosemary, salt, and pepper. Gently spread the seasoned butter under the skin of the breast and thighs.
- Preheat the smoker to 120°C (250°F). Smoke the turkey until it reaches an internal temperature of 65°C (150°F).
- Increase the smoker temperature to 140°C (285°F) and continue cooking until the internal temperature reaches 75°C (165°F).
- Let the turkey rest before carving.
- Drain the canned corn well.Place the corn in the smoker at 140°C for about 40 minutes.
- Remove and mix with mayonnaise, Parmesan, feta, Sombrero Rub, and Tajín.
- Finish with lime juice and chopped cilantro.
- Peel the potatoes and slice them into thin chips. Soak the slices in water to remove excess starch. Dry thoroughly. Deep-fry until golden brown. Season with olive oil and French fry salt.
