Molly Yeh's Sweet and Smoky Turkey | Girl Meets Farm

Molly Yeh frees up oven space by grilling her Sweet and Smoky Turkey for Thanksgiving. #MollyYeh #GirlMeetsFarm #FoodNetwork #Turkey #Thanksgiving Subscribe to Max to stream more #GirlMeetsFarm! #StreamOnMax Get the recipe ▶ https://foodtv.com/3PJ8ri5 Subscribe to Food Network ▶ http://foodtv.com/YouTube Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Sweet and Smoky Turkey Level: Easy Total: 10 hr 40 min (includes overnight brining time) Active: 30 min Yield: 8 to 10 servings Ingredients One 10- to 12-pound turkey Kosher salt and freshly ground black pepper 2 tablespoons sweet paprika 1 tablespoon tomato paste 1 tablespoon apple cider vinegar 1 tablespoon ground guajillo chiles 1/2 teaspoon caraway seeds 1/2 teaspoon ground coriander 1/2 teaspoon ground cumin 1/8 teaspoon cayenne pepper 6 cloves garlic, peeled Olive oil, for drizzling 1 small red onion, peeled and halved 1 orange 1 lemon 1 bunch fresh thyme 4 cups chicken broth, or more as needed 1/4 cup honey Directions Special equipment: kitchen twine Dry brine the turkey: Place the turkey in a roasting pan fitted with a rack. Rub the turkey liberally with salt and pepper. Place in the refrigerator, uncovered, 8 hours or up to overnight. Preheat a gas grill for cooking over medium heat (about 350 degrees F). Set the turkey on the counter to take the chill off. Meanwhile, put the paprika, tomato paste, vinegar, guajillo chiles, caraway seeds, coriander, cumin, cayenne pepper and 3 cloves garlic in a food processor and pulse to combine. Add some olive oil just until a thick paste is formed. Taste and season with salt. Stuff the center cavity of the turkey with the onion, orange, lemon, thyme and the remaining 3 cloves of garlic. Rub the turkey generously all over with the spice paste. Tie the legs tightly together with kitchen twine. Tuck the wings underneath the turkey. Add 2 cups chicken stock to the pan and tent with aluminum foil. Place the roasting pan in the center of the grill, directly on the grates. Let cook for 45 minutes. Remove the foil and add 2 cups chicken stock. Close the lid and continue to cook until the internal temperature reaches 145 degrees F, about 35 minutes more. Meanwhile, add the honey to a small bowl. Once the temperature of the turkey reaches 145 degrees F, use a turkey baster to add 1/4 cup pan juices to the bowl with the honey and whisk to combine. Using a pastry brush, glaze the bird all over with the honey mixture. Close the grill and continue to cook until the internal temperature reaches 155 degrees F, another 15 to 20 minutes. Remove the turkey and let rest 30 minutes (the internal temperature will continue to rise to 165 degrees F). Serve! Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork ▶ TIKTOK: https://www.tiktok.com/@foodnetwork Molly Yeh's Sweet and Smoky Turkey | Girl Meets Farm | Food Network https://youtu.be/qHrjUB2fxaw