THE BEST TURKEY IN YOUR KAMADO ARGENTINO
INGREDIENTS
1 Large turkey
1 Kabocha squash
1 bunch of green onions
1 red onion
500g Cream cheese
500g Roquefort cheese
500g Mozzarella cheese
Red paprika and pepper
STEP BY STEP
This is an extremely simple recipe. What we need is a good product.
We recommend Sadia turkey as a standard.
Light the Kamado Argentino with a small amount of charcoal, but let it heat up well to use the enveloping heat for at least 35 minutes. Place the chicken or turkey on the chicken rack. We can season the exterior of it to give it more flavor or place some herbs or white wine inside the chicken rack to moisten it. Place the turkey in the Kamado. We advise adding 200g of wood chips for smoking to the charcoal.
Cut the kabocha squash from the top, remove all the seeds, and also place it on the grill.
After the first hour of cooking, remove the kabocha squash and add the cheese, oil, and chopped onions.
Let it cook for another hour, with the Kamado temperature between 120°C and 140°C.
Enjoy!