Ingredients
- 12–13 lb turkey
- Favorite turkey brine
- 2T mayonnaise for a binder (or olive oil)
- Favorite rub
- Melted butter
Instructions
- Brine turkey overnight to 24 hours
- Thoroughly mix entire contents of the package with 4 cups of water in a medium stock pot
- Bring nearly to a boil to dissolve the salt & sugar
- Remove from the heat and add 8–12 cups of ice water to completely cool the liquid
- Place the turkey in a food safe container.
- Fill the container with the brine mixture making sure to completely submerge the turkey
- Add more water if necessary
- Refrigerate and brine overnight or at least an hour per pound
- Using kitchen shears, remove spine and breast bone
- This can also be done before brining
- Lay flat and liberally season all surfaces with rub and coarse black pepper
- Let the seasoning adhere for 15 minutes before cooking
- Smoke at 275º for 2h 45m until 160º in the thickest part of the breast
- Or, if cooking with the Smoked Bone-in Ham at 250º, starting one hour into the ham’s cooking
- Baste with melted butter every 30–45 minutes
- Wrap the tips (legs and wings) in foil about one hour in
- Let rest at least 30 minutes (up to as long as it cooked according to Gordon Ramsey)
Ingredients
Cooking Method