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Juicy Tender Turkey

Cook Time 2 to 3 hours

Serves 10 to 12

If you’re using a frozen turkey, make sure it is thawed completely. This can take 5 days in the fridge depending on the size of your turkey.

 

Remove the giblets and neck from the turkey and pat it dry inside and out with paper towels. You’ll need 2 to 3 teaspoons of brine per pound of turkey. Season on the inside, under the skin, and on the outside with Lemon Thyme Juicy Bird Brine Blend. Set the turkey on a cooling rack and refrigerate uncovered for 12 to 48 hours before cooking.

 

On turkey day, heat your grill or smoker for medium-low indirect heat, we’re aiming for about 325 degrees F. Cook the turkey to 155 degrees F in the thickest part of the turkey (carryover cooking should bring you to 165 degrees, but if you want to be safe and need extra gravy, leave it on the grill until it hits 165 degrees… sinner). Rest the turkey for at least 30 minutes before carving.
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Juicy Tender Turkey

Author Mark & Fey
Print Pin
Keyword Poultry, Spiceology, Turkey
Cook Time 2 minutes
Servings 10

Ingredients

  • 1 large 12 to 15 pound turkey
  • 12 to 15 tablespoons about 1 cup Lemon Thyme Juicy Bird Brine Blend

Instructions

  • If you’re using a frozen turkey, make sure it is thawed completely. This can take 5 days in the fridge depending on the size of your turkey.
  • Remove the giblets and neck from the turkey and pat it dry inside and out with paper towels. You’ll need 2 to 3 teaspoons of brine per pound of turkey. Season on the inside, under the skin, and on the outside with Lemon Thyme Juicy Bird Brine Blend. Set the turkey on a cooling rack and refrigerate uncovered for 12 to 48 hours before cooking.
  • On turkey day, heat your grill or smoker for medium-low indirect heat, we’re aiming for about 325 degrees F. Cook the turkey to 155 degrees F in the thickest part of the turkey (carryover cooking should bring you to 165 degrees, but if you want to be safe and need extra gravy, leave it on the grill until it hits 165 degrees… sinner). Rest the turkey for at least 30 minutes before carving.