Thanksgiving Turkey Recipe - Made with Cluck & Squeal Seasoning & BBQ Rub

This recipe is worth the work! 

Cluck & Squeal Turkey Smear (Seasoning Paste)

Cluck & Squeal Tip!  Your seasoning paste can be made the day prior and refrigerated. Allow time for it to soften enough so you can Smear the flavour all over the turkey.  This step is NOT recommended for deep frying turkey.  Simply replace the Smear with the Cluck & Squeal ALL PURPOSE Seasoning and BBQ Rub and apply underneath and on top of the turkey skin.

• ½ lbs unsalted butter 
• 1 large sweet onion minced
• 12-14 shaved slices of smoked black forest ham minced
• 2 garlic cloves crushed
• 5 ½ tablespoons Cluck & Squeal ALL PURPOSE Seasoning and BBQ Rub 
• 2 tablespoons olive oil
• 1 healthy shot of Bourbon (Whiskey or Cognac are a welcome replacement)
• ¼ cup water 

Cluck & Squeal Beer Butter Bourbon Turkey Injection

C&S Tip! The injection can be made ahead of time, just remember to allow yourself time to melt it down so it is fluid enough to inject. Do not inject hot fluids, cool or room temperature only.    

• ½ lbs unsalted butter 
• 1 ¼ cup Apple Cider Beer (We recommend Strongbow Beer available at most LCBO’s)
• 1 large roasted garlic clove (mash into a paste) 
• 3 tablespoons minced sweet onion
• 2 tablespoons Cluck & Squeal ALL PURPOSE Seasoning & BBQ Rub
• 2 tablespoons olive oil
• 2 tablespoons Bourbon (Whiskey or Cognac are a welcome replacement)
• 1 tablespoon molasses OR 2 tablespoons Pure Maple Syrup 
• 1 tablespoon Worcestershire Sauce
• 1 teaspoon soy sauce
• ½ teaspoon (or as desired) of your favourite hot sauce/paste (Optional)

For use at the final step (step 5):

375ml White wine (reasonable quality)

Step 1 – Make the Smear (Not required for Deep Frying)

Heat olive oil on medium high heat in a skillet and sauté 2 minced garlic cloves and sweet onion. Once the oil has been absorbed increase stove heat to high and add the ¼ cup of water (this will help the onions and garlic soften), sauté until golden.   

Add the healthy shot of Bourbon and stir in until fluid reduces which eliminates the alcohol allowing the Bourbon flavour to set in.  

Remove the sautéed onions and garlic and let them cool to room temperature.  At this point chop up the ½ pound of butter and combine it with the 5 ½ tablespoons of Cluck & Squeal ALL PURPOSE Seasoning and BBQ Rub and mix thoroughly.   

Once the butter and Cluck & Squeal ALL PURPOSE Seasoning and BBQ Rub  is combined smooth, add the minced garlic, onions, and ham and mix until the paste is consistent. 

C&S Tip! I prefer to let the Smear stand for 30 minutes to let the flavours fuse. 

Step 2 – Make the Injection

In a sauce pan warm 2 tablespoons of olive oil and add the roasted garlic clove paste and minced onion. Sauté on medium high heat until the onions are soft.

Turn the heat to high and add the apple cider beer and bourbon.  Once the mixture boils reduce the heat to medium. Add the remaining ingredients and bring the mixture to a low simmer for 10 minutes once fully melted.  You may have to adjust the heat once the butter is fully melted and be careful not to burn the butter.  

Stir the mixture thoroughly, making sure all the ingredients have dissolved into the injection. Remove from the heat and allow it to cool to room temperature before injecting the turkey.  When you are ready to inject, strain the injection liquid with a fine strainer removing the minced onion, stir and then load your injector to begin (see Step 4).  

Step 3 – Applying the Turkey Smear (Seasoning Paste)   

Begin by applying the Smear under the skin and finish off with a light coating all over the entire surface of the turkey, followed by a light application of the Cluck & Squeal ALL PURPOSE Seasoning and BBQ Rub . Set the turkey in the roasting pan and cover loosely with plastic wrap (plastic wrap is required for the next step).  

Step 4 – Injecting the Turkey

With your loaded injector, poke through the plastic wrap (this will protect both you and your ceiling of any bloopers) into the breast of the turkey. 

C&S Tip! The injection depth depends on the size of the turkey, but generally I keep 1” to 1.5” from the cavity.  I apply approximately 1 oz. amounts in every direction.  Every time I poke a new hole in the turkey I try to use that same entry point to go in different directions to limit the number of holes.  

After the breasts are injected, continue injecting the thighs and legs.

C&S Tip! I have found it easier to inject the legs in the same direction as the bone and close to the bone. As you administer the injection, slowly retract the injector but stop before the needle exits the meat. It’s acceptable to have some of the injection drip to the bottom of the pan. You can use the leftover injection and continue periodic basting with the drippings thereafter (see Step 5).    

*Your smeared and injected turkey can be stored in the fridge overnight for the next day or, roast it the same day.

Step 5 – Roasting the Cluck & Squeal Turkey 

C&S Tip! Know the weight of your turkey! Turkey’s can take anywhere from 12–15 minutes per pound to cook.  Special note, if you are roasting an organic turkey the time per pound is approximately 10-12 minutes.

Set the oven or cooker to 350 F.  Fill the cavity of the turkey with aromatics such as quartered lemons and apples and fresh spices of your choice (I recommend thyme, rosemary and bay leaf). I also welcome carrots, celery and onions as extra additions in the cavity or in the roasting pan. 

C&S Tip! I like to have an even disbursement of aromatics, meaning, what I have inside the cavity I have outside in the roasting pan but not crowding the turkey.   

The unique “ICE” method will allow you a better chance for a moist turkey.  You will need a large Ziploc bag filled with ice. The bag has to be large enough to drape over both breasts.  This method allows for the breast not to overcook which gives the dark meat time to catch up and reach anywhere above 170 degrees when the breast is 160 degrees.  Cover the breasts of the turkey with plastic wrap and drape the ice bag over and onto the breasts.  Leave the ice on the turkey for 25–30 minutes.  Once the ice method is complete, remove the plastic wrap and add the 375ml of white wine to the roasting pan.  You are now ready to put the turkey in the oven or cooker and baste every 30 minutes until done.  

Once the turkey has finished cooking, tent the turkey (means cover) with heavy duty aluminum foil.  This will allow the juices to slow down and stay within the meat.  Keep the turkey tented for 15-20 minutes before carving.

Thank you for the support and ENJOY your Cluck & Squeal Turkey!