[music playing]
 I'm Katie Lee, and
I eat meat in sweats.
Today I'm making for you one of
my favorite, favorite recipes.
It's a roasted turkey
but in a Caja China box.
First step, I'm going to make
a dry rub for the turkey.
I've got some
oregano here, and I'm
going to add to it a
lot of salt. Turkey
is not just for Thanksgiving.
It's a great way to feed a
crowd for not a lot of money,
so I actually really love
it in the summertime.
So I've got a little
rub going here,
and I'm going to put
that all over the turkey.
Now, turkeys just crave
salt. And get some inside it.
Going to wash my hands.
If you've ever fried a turkey,
you've probably injected it.
And I think it's a
great way to infuse
flavor right into the bird.
So let's make a
little bit of an--
what would you call
it, injector fluid?
Sounds good to me.
Now all of our spices and herbs.
I've got salt, cumin,
oregano, garlic powder,
onion powder, and pepper.
And I'm just going
to blend it up.
And now the really
fun part starts.
You can pick these up
at most grocery stores.
All right.
I always wanted to do that.
Insert it down into the
meat, and then pump it up.
Oh!
[laughing]
Don't do that at home.
I keep the turkey trussed
so that it cooks more evenly
and it just kind of holds
the whole thing together.
I'm going to flip the bird.
The skin will get a little
bit too crispy if you
cook it breast side up first.
And I'm just going to
inject the other side.
Into the Caja China box.
I'm going to put the lid on
top of it with a charcoal fire.
OK.
So after 90 minutes, I'm going
to take this charcoal lid off,
I'm going to flip the bird
so that it's breast side up,
and then put the top back on.
Cook an additional 40
minutes until the skin gets
nice and crispy and the bird
reaches an internal temperature
of 165 degrees.
You want to continue to
add coal of the fire.
It's the moment of truth.
Wow, look at that.
It's like it's on the
cover of a magazine.
There's a lot of juices
going on in there.
Is that a thing
of beauty or what?
When I cook something like
this, I kind of get proud.
Makes me so excited!
OK, I'm going to take it out
and put it onto a cutting board.
There's no graceful
way to do this.
And there she blows.
[laughing]
OK, so clearly the juices
need to redistribute,
so I'm going to let it just
rest for about 20, 30 minutes.
And then we're going to
come back and slice it up.
Now, I also made a little sweet
and sour pineapple marmalade.
Gosh, I love turkey.
Just going to take a
few slices off the top.
OK.
So let's build a sandwich.
Best looking turkey
sandwich I ever did see.
Mmm.
You got the spicy
sweetness in the marmalade,
and then the marinade.
It's all coming through, the
oregano, cumin, the citrus,
every bit of flavor.
You'll never think of turkey
as being boring ever again.
I'm Katie Lee, and I
eat meat in sweats.
What do you think about cooking
a turkey in the summertime?
Be sure to tell me in the
comments below and subscribe.
[music playing]
