Empty My Fridge
Mesquite Smoked Turkey
Ingredients
- Turkey12 lb + 12 oz
- Tea2
- Lemon · halved3–4
- Malcom’s Bird Brine1 bottle
- Peanut oil¼ cups
- Meat Church Holy Gospel Rub¼ cups
- Killer Hogs TX Rub2 tbsp
Instructions
- Put the turkey in a large container with the full bottle of bird brine and the lemon halves. Pour in the sweet tea, making sure the turkey is fully submerged. Refrigerate or keep in a cooler with ice for 24 hours.
- Take the turkey out of the brine and pat it dry. Spatchcock it: cut out the backbone on both sides with kitchen shears, cut through the breastbone, press down until it pops flat, then turn it breast side up and tuck the wing tips behind the neck.
- Brush the skin with peanut oil. Season with the Holy Gospel rub, then a light layer of TX rub. Inject the breast, thighs and legs with the injection.
- Set up a stick burner for indirect smoking at 275°F using lump charcoal and post oak splits. Do not add the mesquite yet.
- Place the turkey on the smoker and add 2–3 chunks of mesquite to the fire.
- At the 1 hour mark, insert a probe thermometer into the breast and set the alarm to 160°F. Add a couple more chunks of mesquite to the hot coals.
- Hold the smoker at 275°F for the whole cook and monitor the turkey's internal temperature. When the alarm sounds, remove the turkey and rest it for 10 minutes before carving.
- For the injection, whisk together the 14 oz can of chicken broth, ¼ cup melted butter, 2 tablespoons Killer Hogs Hot Sauce and 1 teaspoon Holy Gospel rub. Shake or stir well before injecting.
Summarized from HowToBBQRight's video. Watch it for the details.
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