Not Your Grandmother's Turkey
This recipe has become a staple for my family and friends. My wife and many of my friends hated turkey and I always had to make a ham to go along with the turkey. When I asked them why they didn't like it they all had the same answer "It's so dry!". I couldn't really argue with them, most of the turkey I had through my life was dry as well but I'm a gravy fiend so I didn't really care.
This recipe creates anything but a dry turkey, make sure you have a deep ridged cutting board to catch all the juice that is going to come from this bird when you carve it.
This recipe uses multiple methods to make sure that you end up with the juiciest turkey possible. First off we are going to brine the bird, second we will spatchcock it to keep direct heat off the meat, third we use a binder to lock in the moisture.
Not Your Grandmother's Turkey
This recipe has become a staple for my family and friends. My wife and many of my friends hated turkey and I always had to make a ham to go along with the turkey. When I asked them why they didn't like it they all had the same answer "It's so dry!". I couldn't really argue with them, most of the turkey I had through my life was dry as well but I'm a gravy fiend so I didn't really care.
This recipe creates anything but a dry turkey, make sure you have a deep ridged cutting board to catch all the juice that is going to come from this bird when you carve it.
This recipe uses multiple methods to make sure that you end up with the juiciest turkey possible. First off we are going to brine the bird, second we will spatchcock it to keep direct heat off the meat, third we use a binder to lock in the moisture.
Cooking Instructions
- 1
BRINE
Add your brine and 1 gallon of water to the food safe container and use a whisk to thoroughly mix it together.
- 2
While it dissolves cut your orange, apple and lemon. Slices or quarters are fine.
- 3
Whisk the brine again and add the turkey. If needed add water until the turkey is completely covered.
- 4
Add in your orange, apple, lemon, herbs and peppercorn. Let it sit in the brine overnight or for 1 hour per pound.
- 5
Take the turkey out of the brine and pat it dry. Good ol' paper towels work great.
- 6
At this point is when I spatchcock the turkey. There are a ton of videos online showing how to do this.
https://www.youtube.com/watch?v=hZxWF0VyK60
Cut along both sides of the backbone and remove it. I typically try to go ahead and remove the breast bone to make carving it easier once it's done. This does not have to be done but I do recommend watching a video on how to do this step. Once you are done lay the turkey flat with the meat side up.
https://www.youtube.com/watch?v=kzPgBtcPGOs - 7
Put your binder on the turkey. I fully believe the only choice here should be Duke's Mayo but if you are a mustard or olive oil person then you can use it instead. You will not be able to taste any of those 3. It is simply to help lock in the moisture and help the seasoning adhere.
https://dukesmayo.com/ - 8
Season the outside of the turkey with your Meatchurch seasoning or whatever you have decided on. A fairly heavy application is a good call here because their is a lot of meat. Let the seasoning adhere for 15 to 20 minutes.
https://www.meatchurch.com/collections/bbq-rub
- 9
Preheat pellet grill to 260 degrees. I use hickory pellets. https://bbqlumberjack.com/hickory-blend/
https://www.huntinggeardeals.com/camp-chef-smokepro-sg-24-wifi-pellet-grill-review/
- 10
Smoke the Turkey at 260 degrees for approximately 20 minutes per pound of original weight. You'll want to gently baste the turkey every hour. I melt the unsalted butter and add whatever seasoning to it that I used on the bird. 1 Tbs of seasoning per 1 cup of butter.
- 11
You'll want to gently baste the turkey every hour. I melt the unsalted butter and add whatever seasoning to it that I used on the bird or you can add a seasoning you think will compliment it. 1 Tbs of seasoning per 1 cup of butter
- 12
The turkey should be done when the internal temperature reaches 165 degrees. Temp in the thickest part of the breast. I pull my turkey off the smoker at 160 degrees, there will be some carryover cooking that will bring it up to 165.
- 13
Take the turkey off the smoker and allow it to rest for 20 minutes. I just let it rest on my cutting board. You don't want to wrap it in foil or cover it because it will steam and make the skin very soggy.
- 14
Carve the turkey and serve it to those you love to spend time with.
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