Secret Turkey Recipe

Whether you're a turkey lover or, like me, you usually find that the result often ends up drier than sandpaper, this recipe will totally blow your mind. Oh yeah, my recipe will transform your turkey into an incredibly juicy and delicious piece of meat.

This recipe can be made on a gas, charcoal or pellet BBQ without any problem and even with chicken instead of turkey if you want. I even heard that it works in the oven, but I can't confirm that. 😉 The end result is completely "exploding" and, I tell you, you will always want to cook your turkeys this way, especially thanks to the secret ingredient in this recipe.

The secret ingredient was used at the World Food Championship in Kansas City, the biggest BBQ competition in the world. With over 600 teams, it's so big that it's held at the Kansas City NASCAR Speedway!

"We", in fact, are my brother Max, the "Team" BBQ Québec team and me. We went to face the best "pitmasters" in the world in several categories, including turkey! So I guarantee you that the result is sure to "score". And there, I hear you say: "JP, what's the secret ingredient?" It was Stefan Jacob, the "King" at Le Gras Dur who had the idea; duck fat! Yes, yes, duck fat, but be careful, it is not just put on the piece of meat, it is injected inside the meat during cooking, which keeps it juicy and fatty throughout the cooking! It's completely crazy ladies and gentlemen. 🤩

Now enough blah blah, here's how to make the best turkey of your life:

Required tool:

• The BBQ Quebec marinade injector

Ingredients :

• Duck fat, to taste

• Kosmos Q Turkey Brine/Injection

• Water, for brine (according to packaging)

• 1 turkey breast*

• Booster BBQ Québec flavor enhancer , to taste

• Dry marinade L'aube BBQ Québec X La ferme Monette , to taste

Preparation :

1. Preheat BBQ to 275°F**.

2. Place the duck fat in a BBQ-safe container and melt the duck fat on the BBQ in an indirect heat zone.

3. Prepare turkey brine/injection following package directions.

4. Mix the brine/injection mixture well and “pull” it into the Marinade Injector syringe.

5. Insert the Marinade Injector needle into the turkey breast and inject the brine/injection mixture into the turkey breast approximately every inch in a crisscross pattern. Be sure to shake the needle well while squeezing the syringe so that the turkey breast puffs up nicely.

6. Using a towel or paper towel, blot excess brine mixture from the top of the turkey breast.

7. Sprinkle a little Booster flavor enhancer on both sides of the turkey breast, then add enough L'aube dry marinade on both sides to create a nice coating.

8. Place the turkey breast on the BBQ grill and cook in an indirect heat zone.

9. Place the duck fat in a warmer so that it remains liquid, but is not too hot to handle.

10. When the turkey breast has an internal temperature of 100°F and has a nice outer crust, “pull” the rendered duck fat into the Marinade Injector and inject it into the meat (same way as with the brine/injection mixture) every 15 minutes until it has an internal temperature of 170°F.

11. Remove the turkey breast from the BBQ, serve and enjoy!

*This recipe can also be made with a whole turkey, turkey legs or even chicken.

**Depending on how much time you have, the BBQ can also be preheated to 225 or 250°F.

Happy BBQ!