Turkey
THANKSGIVING TURKEY
1. On Sunday, thoroughly mix the entire package of Turkey Brine with 2 gallons of distilled water. (Optional: Boil contents in 1/2 gal).
2. Separate the skin from the bird to allow the brine to penetrate further. Place into cool brine. Refrigerate. Shake daily.
Additional Materials (besides turkey and rub)
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Disposable aluminum pans
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4 sticks of butter (salt-free)
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32 fl oz chicken broth (reduced sodium)
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On Thanksgiving morning, dry off the bird and apply the Grill 'n' Chips (or another one of our great rubs). Let the rub set while you start the smoker.
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Smoke for 5 hours at 225F (we prefer cherry wood).
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Start oven at low temperature (~250F or as low as your oven can go).
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Place the turkey in an oven bag (or wrap in foil), 2 aluminum disposable pans (2 for sturdiness), 32 oz chicken broth (reduced sodium), 4 butter sticks (salt-free; 2 in the cavity, and 2 in the bag).
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Roast for 3-4 hours.
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Let sit while cooking the side dishes. The bird will moisten, and the butter and smoke flavor can be great for dipping and/or addition to mashed potatoes.
Additional tip: Cook sides in aluminum disposable pans, imprint initials on the lids with a fork for easy identification, e.g. "MP" for mashed potatoes. This will allow for a 5-minute dinner clean-up and easier reheat for leftovers.
Additional tip: Use our barbecue sauces for leftover turkey sandwiches.
Potluck tip: Smoke turkey on Wednesday, set in the fridge overnight, debone, and then add turkey meat, broth, and 2 sticks of butter into Crock-Pot.