E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page How to Cook a Turkey in a Wok Lodge Cast Iron | October 24, 2017 A cast iron wok is the perfect roasting vessel for a Thanksgiving turkey. The bowl shape is large enough to hold up to a 14 pound bird, and the superior heat retention of cast iron helps to cook the bird evenly from below. Most turkeys come frozen, and often they're pre-brined. Start this recipe with a thawed bird, and if your turkey is pre-brined, skip the brining steps and start with the cooking. Level Intermediate Prep Time 15 minutes Cook Time 2-4 hours Serves 12-20 Cook it With Our Cast Iron Wok Ingredients Brine 1 gallon vegetable broth 1 cup kosher salt ¾ cup dark brown sugar 1 ginger root, sliced into 2" pieces, unpeeled 6 garlic cloves, crushed Peel from 2 whole oranges Peel from 2 whole lemons 4 sprigs rosemary (or 2 tablespoons), chopped 1 tablespoon whole peppercorns 4 bay leaves 1 gallon ice water Turkey 1 9-14 pound turkey Cooking oil of your choice (we used Lodge seasoning spray, which is canola oil) Cast iron trivet Aluminum foil Directions Brine In a large stock pot combine all ingredients except ice water and simmer, stirring occasionally, until salt and sugar are completely dissolved, about 10 minutes. Remove from heat and cool in refrigerator until ready to use. Mix brine and ice water in a large cooler. Truss the turkey legs and place turkey in the cooler, making sure it is completely submerged. You may need to place a bowl on top of the turkey to weigh it down. Close cooler lid and brine turkey for 4-24 hours, flipping halfway through the process. Remove from brine and rinse with cold water. Discard the brine. Pat the turkey dry with paper towels. Turkey Adjust oven rack to lowest position. Preheat oven to 500 degrees Fahrenheit. Spray inside of wok with cooking oil. Place oiled cast iron trivet inside of the wok. If you don't have a trivet, loosely fold a large piece of aluminum foil into a 6-inch square, about 1-inch thick, and place it in the bottom of the wok. Place turkey in the wok, breast side up. Spray turkey with cooking oil and roast for 30 minutes. Cover bird with foil and lower oven to 350 degrees Fahrenheit. Cook until the internal temperature reaches 165 degrees Fahrenheit, about 2-4 hours depending on the size of the bird. Let turkey rest, covered loosely in foil, for 15-30 minutes before carving. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Orange Pistachio Pound Cake View recipe Dirty Martini Puttanesca View recipe Classic Quiche Lorraine View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page How to Cook a Turkey in a Wok Lodge Cast Iron | October 24, 2017 A cast iron wok is the perfect roasting vessel for a Thanksgiving turkey. The bowl shape is large enough to hold up to a 14 pound bird, and the superior heat retention of cast iron helps to cook the bird evenly from below. Most turkeys come frozen, and often they're pre-brined. Start this recipe with a thawed bird, and if your turkey is pre-brined, skip the brining steps and start with the cooking. Level Intermediate Prep Time 15 minutes Cook Time 2-4 hours Serves 12-20 Cook it With Our Cast Iron Wok Ingredients Brine 1 gallon vegetable broth 1 cup kosher salt ¾ cup dark brown sugar 1 ginger root, sliced into 2" pieces, unpeeled 6 garlic cloves, crushed Peel from 2 whole oranges Peel from 2 whole lemons 4 sprigs rosemary (or 2 tablespoons), chopped 1 tablespoon whole peppercorns 4 bay leaves 1 gallon ice water Turkey 1 9-14 pound turkey Cooking oil of your choice (we used Lodge seasoning spray, which is canola oil) Cast iron trivet Aluminum foil Directions Brine In a large stock pot combine all ingredients except ice water and simmer, stirring occasionally, until salt and sugar are completely dissolved, about 10 minutes. Remove from heat and cool in refrigerator until ready to use. Mix brine and ice water in a large cooler. Truss the turkey legs and place turkey in the cooler, making sure it is completely submerged. You may need to place a bowl on top of the turkey to weigh it down. Close cooler lid and brine turkey for 4-24 hours, flipping halfway through the process. Remove from brine and rinse with cold water. Discard the brine. Pat the turkey dry with paper towels. Turkey Adjust oven rack to lowest position. Preheat oven to 500 degrees Fahrenheit. Spray inside of wok with cooking oil. Place oiled cast iron trivet inside of the wok. If you don't have a trivet, loosely fold a large piece of aluminum foil into a 6-inch square, about 1-inch thick, and place it in the bottom of the wok. Place turkey in the wok, breast side up. Spray turkey with cooking oil and roast for 30 minutes. Cover bird with foil and lower oven to 350 degrees Fahrenheit. Cook until the internal temperature reaches 165 degrees Fahrenheit, about 2-4 hours depending on the size of the bird. Let turkey rest, covered loosely in foil, for 15-30 minutes before carving. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Orange Pistachio Pound Cake View recipe Dirty Martini Puttanesca View recipe Classic Quiche Lorraine View recipe
