I decided to try out Camp Chefs new Gourmet Turkey Cannon Brine Kit for Thanksgiving dinner this year. It is one of the easiest and tastiest Grilled Turkey setups I have used in years. Just about everything I needed was included in the kit, from the brine to the turkey seasoning rub and the Turkey Cannon itself! I could not have been more pleased with the results.
The end result of using the Camp Chef Gourmet Turkey Cannon Brine Kit, was a delicious, moist and very tender Turkey cooked in a little over 3 hrs. The Turkey Cannon Brine Kit was very easy to use and cleaned up very quickly, with its extra large brine bag that prevented any spills and leaks from occurring. Both the brine and rub seasonings were just top-notch delicious! I will be cooking two more Turkeys in a couple of weeks and I have already decided that the Camp Chef Gourmet Turkey Cannon Brine Kit will be cooking one of them!
Camp Chef’s Gourmet Turkey Cannon Brine Kit prepares the perfect turkey every time. The unique Turkey Cannon roasts turkeys faster than traditional methods. The included brining kit will add succulence and mouth-watering flavor while keeping the cooking process simple. All-natural, Gluten free, no MSG.
Professional chefs rely on the process of brining to prepare a moist, succulent turkey. Brining consist of soaking the bird in a seasoned saltwater solution before cooking. This transfers flavors and moisture directly into the meat.
The best way to roast turkey or chickens
Roasts faster than traditional methods
Infuses moisture and flavor
All natural
Works great with chickens as small as 4 lbs and turkeys as big 20 lbs.
No MSG
Gluten FreeKit includes:
Turkey Cannon
Heavy duty brine bag
Citrus and herb savory brine mix
Finish seasoning
Cooking guide and recipesIngredients: salt, sugar, spices, dried onion, dried orange peel, dried lemon peel, dried garlic, orange juice powder, cornstarch, soybean oil, natural flavor, corn oil, lemon oil, (Brine and seasoning mixed and packaged in the USA)
http://www.outdoorcooking.com/infusion-roaster-turkey-cannon-with-brine-kit.html
Equipment used on this episode:
Roaster pan: All-Clad E8759964 Hard Anodized 16-Inch x 13-Inch Large Roasting Pan with Nonstick Rack / Cookware, Black
Wireless Thermometer: iDevices iGrill2 Bluetooth Connected Thermometer
Weber grill: Weber Genesis 6511001 E-310 637-Square-Inch 38,000-BTU Liquid-Propane Gas Grill, Black
Video Transcript:
Presenter: Hey, everyone.
Today I’m going to show you how to grill a turkey with the turkey cannon on the Cooking Everything Outdoors show.
Announcer: The Cooking Everything Outdoors show is sponsored by Camp Chef, and www.OutdoorCooking.com, and www.IslandGrillstone.com.
Presenter: Well, I’m pretty excited to show you the new Camp Chef Gourmet Turkey Cannon Brine Kit.
It has everything you need to grill a turkey, or cook a turkey in your oven.
It comes with the turkey cannon which you mount your turkey on, holds it in the air so the heat is able to circulate completely around it as it cooks.
A heavy duty brine bag, a citrus and herb savory brine mix, and a turkey seasoning that we’re going to put together right now.
Our brining kit from Camp Chef for the turkey cannon is really cool.
It comes with 3 essential items: the brining bag and this bag has a full instructions on how to prepare your brine, how long to brine your turkey.
And we’re going to go over all of that in just a minute, but it’s a really quite large bag.
It comes with our turkey brine solution.
This is 14 ounces of turkey brine.
And then it also comes with our Wine Country Roast Blend and that’s our rub.
So the first thing we’re going to do is prepare our brine solution.
I have 4 cups of water here that I’m warming up to a simmer.
And then I have 5 cups of ice water, and there’s even ice cubes floating in there, so it’s 40 below that we want this ice water to be at.
I’m going to take my brine packet.
I’m going to put it in my simmering water and I’m going to dehydrate it, mixing it up very, very good.
Heating up our water with the Camp Chef stove is really, really quick.
So I have this just about at a slow simmer right here.
I’m going to add my brining ingredients.
Give this a stir.
Stir or stir.
Give this a stir.
And turn the heat off at this point.
I’m just going to give this a few minutes to rehydrate.
Now that our brine ingredients are rehydrated, we want to add it to our ice water.
It’s 5 quirts of ice water.
It’s a good time to make a couple of more stirs to make sure all that salt in your brine solution has dissolved.
Now I always use my big canning pot for brining, because you really don’t want to put a large turkey in a bag just like that in your refrigerator.
You want to have it sitting in something.
And this works great for me.
Place it in the bag so it sits naturally flat.
And it’s as simple as adding your brining solution to this.
Now we want to make sure we’ve gotten all the air, or as much possible air out of there.
I’d like to move my turkey around a little bit, try to release any air pockets inside the cavity.
And then we’re going to seal the bag up, releasing as much air possible.
And there you go, your turkey should be completely covered in the brine.
This goes into refrigerator for 12-24 hours.
Our turkey is brine for about 20 hours now, could go close to 24 if you want it to.
But now is a good time for me, it’s early in the morning, I can start cooking it.
This is how I have my turkey cannon set up.
It’s just in a large roasting tray.
And we’re going to start with filling it up with some wine, but before I do that I want to preheat my grill.
We’re going to be grilling this at about 325 degrees.
And I’m going to be using indirect heat.
My burners run this way.
So I’m going to be having the front and the back burner on and the middle one off.
I’m going to have all my burners on to preheat this, then I’m going to turn the middle one off.
Now before I place my turkey on here and get my rub on, I want to fill my turkey cannon up to just below the holes on the side here.
Now I’m going to take the rest of my wine and I’m going to put it in the bottom of my pan.
Two reasons I’m doing this, the first and most important reason is that when my turkey fat greases drip in to the hot pan they won’t just burn or catch on fire.
They’re actually going to sit in the wine, it’s going to add some more flavor.
And if we do this just right we’re going to have some really good base for some stock here.
The other reason is to add some moisture into the cavity of the grill box here and that’s going to help with the turkey skin.
So that doesn’t dry out too fast.
So our brine turkey, I’ve drained it and patted it dry, now I want to add my rub to it.
And this is a Wine Country Roast Blend that comes with your brine kit.
You’ll need 4 ounces of butter, softened and your mixture here.
And then we’re just going to basically blend the butter and the mixture to make a compound butter.
Once you’re done that, we’re going to apply it to the turkey.
You just get some of your butter and you’re going to apply it to all the surfaces of the turkey.
If possible you want to try to work this up and under the skin as well, and that’s going to add even more flavor to the turkey itself.
Get it all in the outside.
And there’s no real secret.
Someone asked me once before “How do you get the butter to stick?”
And it’s easier said than done.
And you’re just going to have to massage it on there.
Do the best you can to get it stick.
Good portion of it’s going to stick on your hands.
But with a little patience you can actually get quite a bit on there.
So, now what we want to do is place our turkey over our turkey cannon.
So with our turkey in place, we’ll get a little bit of clean up here and then we’re going to put it in our grill.
Now you’re also going to want to attach a thermometer probe to this and this is going to go into the thickest part of the thigh.
And now we’ll get it in the barbecue.
I want to get an onion in this.
I’m going to put the onion in the back side here just to add a little bit of extra flavor.
So it’s been three hours for our 15-pound turkey, cooked it at 325 degrees.
And we are at 164 internal temperature on the thigh, which is where I like to pull it, and that beauty is what we have.
Now I’m going to take this off, let it cool down a bit and we’ll cut into apiece.
Our gourmet turkey cannon brine kit was flawless.
The color you can see is beautiful.
It cooked for about 3 hours at 325 degrees.
I’ve brined it for about 20 hours.
It was all included in the box, one kit, ready to go and I can use the turkey cannon over and over and over again.
But I have got to try this.
Hmm, it’s very, very tender, it’s moist.
And I really think that you’ll like this kit.
Give it a try.
So, anyway, that’s it.
I’ll see you when I see you.
I hope you have a great holiday.
Give this a try.
It’s super simple.
You’re really going to like it.
