INGREDIENTS
Brine
- 1 gallon water
- 1 cup kosher salt
- 1 large onion, sliced
- 2 oranges, sliced
- 2 lemons, sliced
- 4 sprigs fresh thyme
- 4 bay leaves
Additional
- Duce’s Wild Poultry Rub
- 1 whole turkey (12-14 lbs)
- 1/2 cup mayonnaise (for binder)
INSTRUCTIONS
1. Spatchcock the Turkey: Using poultry shears, remove the backbone. Press firmly on the breastbone to flatten the turkey.
2. Brine the Turkey:
Submerge the spatchcocked turkey in the brine for 12-24 hours. Ensure the turkey is fully covered.
3. Drain, Dry, and Season:
Remove the turkey from the brine, pat it dry. Rub the turkey with mayonnaise as a binder, then season with Duce’s Wild Poultry Rub.
4. Smoke the Turkey:
Preheat the Weber Smokefire to 250°F. Place the turkey on the smoker grates. Smoke for 3 to 3.5 hours, until the internal temp reaches 165°F. Rest for 20-30 minutes before serving.
Chef Shows You How To Smoke A Turkey! #holidayrecipes #bbq #smokedturkey #turkeydinner #thanksgiving For Country: United States. City: Bakersfield, Knoxville, Lancaster, New Orleans, Orlando
