Kalamazoo K1000HB-2-NA, Инструкция по использованию и уходу

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Directions
Place the ancho chile and cloves in a blender or food processor and grind them
together. Remove from the blender and place in a large pot along with the
kosher salt, brown sugar, orange zest, allspice, cinnamon, ginger and 2 quarts
of water. Bring to a boil over medium heat, whisking occasionally. Remove from
heat and stir in 6 quarts of ice-cold water to cool the brine.
Remove the neck, giblets, trussing and any temperature probes from the turkey.
Place one brining bag inside the other, then place the turkey inside the inner
bag. Give the brining solution one last stir and pour it into the bag. Remove
as much air as possible and seal the inner bag. Seal the outer bag for security.
Refrigerate for 12 to 16 hours.
Remove the turkey from the brining solution and pat dry. Tie the legs of the
turkey together with cotton butcher’s string. Use 2 additional lengths of string to
secure the thighs and the wings to the body so that they do not move around as
the spit turns. Mount the turkey on the spit with the mass centered on the shaft
as much as possible. Use pliers to tighten the forks so that they do not loosen
while cooking.
Prepare the grill for rotisserie roasting with strong wood smoke and an air
temperature of 300°F.
1. Remove the grill grates and flip the warming rack into the upward position,
making room for the rotisserie spit.
2. Place 9 to 12 wood chunks or a pair of wood splits near the rear of the
Hybrid Fire Grilling Drawer. Preheat the grill for 10 minutes with the lid
closed, and all main burners, plus the ignition burner on high.
3. Carefully relocate the now smoldering wood across the front of the Hybrid
Fire Grilling Drawer. Turn off the main burners, leaving the ignition burner
on high.
Once setup is complete, install the turkey on the rotisserie. Place an aluminum
roasting pan underneath the turkey to catch drippings, add 1 cup of water to the
pan, and close the lid to begin cooking.
Add new wood chunks at the front of the drawer about every 20 minutes, or
as often as needed to maintain temperature. (A K750 Hybrid Grill will hold a
temperature of about 250°F using just the ignition burner. The additional heat
from the smoldering wood will boost the temperature to the desired 300°F.)
Roast the turkey on the rotisserie, ensuring strong wood smoke and indirect
heat. Cooking time should take 12 to 15 minutes per pound, about 2½ to 3
hours total. Remove the turkey from the grill when the internal temperature
reaches 165°F. Let rest for 20 minutes before carving.
Serves 10 to 12
For the brine
1 dried ancho chile
1 tablespoon whole cloves
1 cup kosher salt
1 cup brown sugar, packed
Freshly grated zest of 2 oranges
1½ teaspoons ground allspice
1½ teaspoons ground cinnamon
1 tablespoon ground ginger
6 quarts ice-cold water plus
2 quarts to boil
2 turkey brining bags
For the bird
12 pound organic fresh turkey
Butcher's string
Rotisserie-Smoked Turkey
An overnight brine helps create a more succulent and flavorful turkey. This brine is
particularly flavorful, with hints of orange, cloves and cinnamon that really shine through.
But the real key to elevating the flavor is smoke-roasting the turkey on the rotisserie.