Holiday Turkey Recipe – Peking Style

1. Begin by removing the neck and giblets from your turkey cavity. Set them aside for some intensely flavorful stock or gravy later. Using your hands and some gloves, gently separate the skin from the flesh of the turkey. Separate as much as you can. Then, coat your hand in your favorite flavored oil, try rosemary or garlic, coat the inside of the skin and flesh of the turkey with the oil. 
2. Once done, season the inside of the turkey with your favorite seasoning blend. Go traditional and use an herbal poultry seasoning blend mixed with salt or have fun with it and use your preferred barbecue rub instead. The sky is the limit.  
3. Use meat hooks or butcher's twine and tie it under the turkey's wings. Use that to hang the bird over the stovetop or your barbecue. 
4. Bring a large wok or pot to the boil with water, 1/3 cup salt and suitable aromatics*. Very carefully hang or suspend your turkey over the pot or over a bowl next to the pot and pour the hot brine over the turkey to poach it. At this point you can dry the turkey in the fridge for 24 hours, either hanging or on a wire rack over a tray. This is optional, however, will yield even better results. 
5. After the water bath, combine the maple syrup and soy sauce. Hang your turkey over a bowl or tray and brush the turkey down with the maple mixture, allowing it to dry between applications (about 5 to 10 minutes). Repeat this several times until the turkey is a lovely golden color or you run out of glaze. Dry the turkey again for 24 to 72 hours. 
   PRO TIP- small turkeys can be dried using a beer can (like beer can chicken) Or by using one of our larger beer can accessories to keep it upright.
6. Once the turkey is dry, preheat your barbecue to 350°F (177°C) using the rear burner of your barbecue or bottom burners, setting up your grill to cook using indirect heat. Preheat your Sizzle Zone side burner to high.
7. Thread your turkey onto a rotisserie spit rod and secure it in place, ensuring that it is properly balanced using the counterbalance. Place the loaded spit onto the barbecue and start the motor. Put a drip tray, filled with chicken or turkey stock and aromatics below the turkey. Season the neck and giblets with salt and sear over the Sizzle Zone infrared burner. Then, once colored, place them into the drip tray. You can also add smoke at this time as well using your favorite wood chips and a smoker accessory.
8. Cook the turkey for between 15 to 20 minutes per pound (20 min per 0.5 kilos), keeping an eye on the internal temperature of the breast and thigh meat. You are looking for a sustained internal temperature of 150°F (66°C) in the breast and up to 175°F (79°C) in the thigh area. If the turkey needs a little more color, turn up the heat for the last 15 to 20 minutes of cooking. 
9. Remove the finished turkey from the heat and allow it to rest, on an elevated rack over a drip tray for at least 20 minutes before carving. Serve this with your favorite seasonal side dishes. If you wish to serve the turkey peking duck style, remove all of the skin from the back and front before resting. Slice the skin to match the slices once you have carved the bird. 

Aromatic and flavor inspiration:
Use any of these to alter the flavor of your turkey to your liking. These flavors can be used in the rub, aromatics for the water bath, and even in the glaze.  

• Sage garlic, onion, salt, and pepper for a traditional flavored turkey. 
• Use cinnamon, star anise, clove, garlic, and ginger for a little Asian-inspired flavor. 
• When sticking to a barbecue theme, garlic, onion, paprika, and brown sugar are great choices. 

Making your next Holiday Turkey Recipe using Peking Style is a little more challenging, but the results will be well worth it. How do you like to cook your holiday turkey? Share your holiday barbecue recipes, ideas, and photos on our social pages like Facebook and TikTok, using the hashtags #NapoleonEats and #NapoleonGrill.

Happy Grilling!