Prep Time: 60 Min | Cook Time: 3.5 Hrs
- 1 18 lb. Turkey
- 2 Vegetables: small potatoes, carrots, onions, garlic
- 3 Turkey Brine: 1 gal. boiling water, 1.5 cups salt, 1.5 cups brown sugar, 1/4 cup black peppercorns, 3 lemons, 3 oranges, 2 apples, 2 onions, 1 bulb garlic, 2 chicken bullion cubes, 2 cups apple juice, rosemary, thyme, sage, and 1 gal. iced water
- 4 Compound Butter: 2 sticks butter, 1 Tbsp. rosemary, 1 Tbsp. thyme, 1 Tbsp. sage, zest and juice 1 lemon, and 1 Tbsp. Char-Griller Chicken Rub
This Thanksgiving Turkey recipe has everything you need to ensure a delicious turkey on Thanksgiving, or any day of the year. This recipe walks you through making your turkey brine and compound butter, so you are completely prepared to make the best turkey yet.
- Start this recipe the day before Thanksgiving!
- Start your brine by boiling 1 gal water and dissolving the salt, sugar, and chicken bullion cubes
- Next squeeze your lemons and oranges and drop them in
- Add all the other ingredients to the brine and allow to cool down
- Spatchcock your turkey (Cut the spine out and “butterfly” the turkey) You will need a good pair of kitchen shears
- Mix your brine with another gallon of ice cold water. Add your turkey in a large brining bag/bucket and allow to brine overnight
- Prepare your compound butter by mixing 2 sticks butter with 1 tbsp each of rosemary, thyme, sage, Char-Griller Chicken Rub, lemon zest and juice
- In a large pan prepare your bed of vegetables. We used baby potatoes, carrots, onions, garlic, and herbs.
- Season the vegetable with Char-Griller Chicken Rub
- Thanksgiving morning remove the turkey from the brine and rinse off and dry very well
- Place your turkey on top of your vegetable bed and prepare to stuff the compound butter under the skin
- Carefully loosen the skin spread the compound butter as best as you can
- Any remaining butter you can spread evenly on the outside of the skin
- Season the turkey liberally with Char-Griller Chicken Rub
- Set up your Gravity 980 Smoker to 350*F. Smoke the turkey until you reach an internal temp of 145*F.
- From there, crank up the heat to 425*F until an internal temp of 165*F is reached in the breast
- Remove from the smoker and let rest.
- The vegetables should be nice and soft, and there should be plenty of turkey drippings to make gravy!