Turkey - oven roasted or smoked
A Grilling Gods’ Thanksgiving Bird
It’s always an honor when Grilling Gods can be part of your Thanksgiving table. This recipe takes the guesswork out of the turkey and allows you to get the flavor profile you like. For a more traditional turkey, use Salt of the Gods and Slice of Heaven. For a little heat, you can’t go wrong with Southern Heat. For a BBQ flair, Sweet Backyard BBQ has you covered.
· A large food safe bucket or brine bag
· 1 cup kosher salt
· 1 cup brown sugar
· 2 Tablespoons Grilling Gods rub of choice
· A large pot
Bring a half gallon of water to a boil and dissolve salt, sugar and rub, stirring often.
Allow to cool to room temperature.
Add your turkey to bucket or brine bag and pour brine mixture over the bird, then add enough water to cover the bird.
Refrigerate for 12-24 hours, Rotating the bird halfway.
Remove from mixture, rinse and pat dry 12 hours before cooking and let it rest in the fridge.
Prepping the Turkey
· 1 stick butter, softened
· 1 tablespoon Grilling Gods Salt of the Gods
· 1 tablespoon Grilling Gods Slice of Heaven
· Olive oil
Mix butter with seasoning
Carefully spread butter underneath the skin on the breasts.
Set a rack at the lowest position in the oven and preheat to 325 degrees F. Tie the legs together and tuck the wing tips under. Place the turkey in a roasting pan. Roast the turkey about 3 hours, or until a thermometer inserted into the thickest part of the thigh registers 165 degrees F. Transfer the turkey to a platter, cover loosely with foil and let rest 30 minutes before carving.
Smoking Turkey Tips There's a number of ways to cook a turkey, here are some general guidelines to remember:
· Do not cook a turkey below 225 degrees
· The safe temperature for a turkey is 165 degrees in the breasts. Thighs cook quicker and will likely be closer to 180 degrees.
· You can cook your turkey from 225-350 degrees. The lower end gives you more smoke, the higher end gives you better skin.
· For the best of both worlds, smoke at 225-250 for an hour or two and then raise to 325.
· Aim to get to 140 degrees in the breasts within four hours. This slows down bacteria growth.
· Sides with beef, pork or eggs need to hit 160 degrees.
· Sides with chicken or poultry need to reach 165 degrees ○
· If you stuff your bird, cook at a higher temperature and make sure the center of the stuffing is 165 degrees
Recipe & Photo from: Melissa Chodan