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The Classic Holiday Thanksgiving Turkey — One of the most tender, juiciest, flavorful turkeys you’ll ever eat! Spatchcock-style, smoked Garlic herb and butter-infused turkey smoked to perfection! While there is a little extra time involved with brining and drying the skin in the fridge, it’s so worth it as the flavors are INCREDIBLE and it’s truly what gives you the best, juiciest, and most flavorful turkey.
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Recipe from thekitchenwhisperer.net
https://www.instagram.com/thekitchenwhisperer
INGREDIENTS
- 12 lb Turkey, Spatchcocked
- 1 Bottle Sweetwater Spice Turkey Bath Brine
- 1-Gallon water plus addition to cover the bird
- 1/2 Cup kosher salt
- 1/2 Cup Garlic herb butter injection (1/2 cup melted butter mixed with 2 teaspoons garlic powder and 1 teaspoon parsley and dried thyme)
- Olive oil
- 1/4 Cup melted butter
- 2–4 Tablespoons Cattleman's Grill Trail Dust Seasoning
INSTRUCTIONS
Instructions
- To a large plastic bag and or large bucket, add the Brine followed by the salt and water. Give it a mix. Place the spatchcocked turkey into the solution and cover more water if needed until it’s fully submerged. Close the lid or bag and place in the fridge for 12 hours. Rule of thumb is 1 hour brine per lb.
- Drain, and lay the turkey on a cooling rack in a rimmed pan. Gently lift the skin from the flesh to separate. Pop in the fridge uncovered for overnight or at a minimum of 2-3 hours.
- When it’s time to smoke, fire up the Yoder Smokers YS640S to 275°F.
- Remove the bird from the fridge, flip the bird over showing the undercarriage. Liberally sprinkle the underside with trail dust and flip.
- Taking the injector, inject the flesh (go under the skin) with the butter injection all throughout. Coat the skin with olive oil and liberally coat the skin with seasoning.
- Place the bird directly on the top rack and place a rimmed baking sheet underneath. After 1 hour insert a temperature probe into the thickest part of the bird but avoiding the bone. Baste with melted butter every hour until internal temp is 165°F. I rotated the bird every hour. The rule of thumb is to smoke ~10 minutes per pound
- Remove from the smoker, loosely tent for 20 minutes then carve.
Notes
*Time does not including brining or dry resting.
The Classic Holiday Thanksgiving Turkey — One of the most tender, juiciest, flavorful turkeys you’ll ever eat! Spatchcock-style, smoked Garlic herb and butter-infused turkey smoked to perfection! While there is a little extra time involved with brining and drying the skin in the fridge, it’s so worth it as the flavors are INCREDIBLE and it’s truly what gives you the best, juiciest, and most flavorful turkey.
—
Recipe from thekitchenwhisperer.net
https://www.instagram.com/thekitchenwhisperer
INGREDIENTS
- 12 lb Turkey, Spatchcocked
- 1 Bottle Sweetwater Spice Turkey Bath Brine
- 1-Gallon water plus addition to cover the bird
- 1/2 Cup kosher salt
- 1/2 Cup Garlic herb butter injection (1/2 cup melted butter mixed with 2 teaspoons garlic powder and 1 teaspoon parsley and dried thyme)
- Olive oil
- 1/4 Cup melted butter
- 2–4 Tablespoons Cattleman's Grill Trail Dust Seasoning
INSTRUCTIONS
Instructions
- To a large plastic bag and or large bucket, add the Brine followed by the salt and water. Give it a mix. Place the spatchcocked turkey into the solution and cover more water if needed until it’s fully submerged. Close the lid or bag and place in the fridge for 12 hours. Rule of thumb is 1 hour brine per lb.
- Drain, and lay the turkey on a cooling rack in a rimmed pan. Gently lift the skin from the flesh to separate. Pop in the fridge uncovered for overnight or at a minimum of 2-3 hours.
- When it’s time to smoke, fire up the Yoder Smokers YS640S to 275°F.
- Remove the bird from the fridge, flip the bird over showing the undercarriage. Liberally sprinkle the underside with trail dust and flip.
- Taking the injector, inject the flesh (go under the skin) with the butter injection all throughout. Coat the skin with olive oil and liberally coat the skin with seasoning.
- Place the bird directly on the top rack and place a rimmed baking sheet underneath. After 1 hour insert a temperature probe into the thickest part of the bird but avoiding the bone. Baste with melted butter every hour until internal temp is 165°F. I rotated the bird every hour. The rule of thumb is to smoke ~10 minutes per pound
- Remove from the smoker, loosely tent for 20 minutes then carve.
Notes
*Time does not including brining or dry resting.
