Spatchcocked, Brined and Smoked Thanksgiving Turkey

Are you in charge of preparing the turkey for Thanksgiving dinner? If so, give this recipe a shot! Spatchcocked, brined, and smoked Turkey using the Char-Griller Chicken Rub🔥

Instructions

Prepare the Brine

1. 01

   In a large pot, combine 1 gallon of boiling water with kosher salt, brown sugar, apple juice, black peppercorns, garlic bulbs, onions, chicken bouillon cubes, apples, oranges, lemons, and fresh herbs. Stir until the salt and sugar are fully dissolved.

2.  

   

3. 02

   Allow the brine to cool to room temperature. Once cooled, mix with an additional gallon of cold water.

4. 03

   Place the turkey in a large brining bag or container and pour the brine over it. Seal and refrigerate overnight.

Prepare the Compound Butter

5. 04

   In a bowl, mix together the softened butter with chopped sage, rosemary, thyme, lemon zest, and Char-Griller Chicken Rub until well combined. Set aside.

Smoke the Turkey

6. 05

   Preheat your smoker to 350°F.

7. 06

   In a large roasting pan, place a bed of mixed vegetables (potatoes, carrots, onions, garlic, and herbs) to catch the drippings and add flavor.

8. 07

   Place the spatchcocked turkey on top of the vegetable bed.

9. 08

   Smoke the turkey at 350°F for about 3 hours, or until the internal temperature of the thickest part of the thigh reaches 165°F.

10. 09

    For crispy skin, increase the smoker temperature to 425°F for the last 30 minutes of cooking.

11. 10

    Remove the turkey from the smoker and let it rest for 20-30 minutes before carving. This allows the juices to redistribute and results in a juicier turkey. Enjoy!

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