14 lb Turkey!
4 hours, 10 minutes
Copying Chef tom's holiday turkey recipe - https://www.atbbq.com/thesauce/recipes/classic-holiday-turkey/
Ingredients
14 lb whole turkey
2 (16 oz) bottles Sweetwater Spice Classic Holiday Turkey Bath
1 cup Jacobsen Salt Co. Kosher Sea Salt
2 gallons cool water
Cattleman’s Grill Trail Dust AP Seasoning
1 cup unsalted butter, for injecting
For the glaze:
1/2 cup unsalted butter
1/4 cup Reida Farm Wildflower Honey
Zest of 1 lemon
2 tbsp apple cider vinegar
1 tbsp Worcestershire sauce
1 clove of garlic, crushed
1/4 tsp whole cloves
14 lb turkey thawed out. Then brined for 24 hours. (Carrots to displace the brine)
Let dry in fridge for about 30 hours so the skin can get crispy
Injected melted butter into the breast
Rubbed a little with extra butter and then Cattleman's Grill Ranchero dry rub
Ready to put on the smoker!
Putting turkey in at 450 for about 45 minutes before dropping temperature down
Prepping the glaze. 1 stick of butter, 1/4 cup honey, 2 Tablespoons apple cider vinegar, 1 Tablespoon Worcestershire sauce, large slightly crushed garlic cloves, and 1/4 tablespoon of cloves
Starting to get some color!
Glazed and dropped temp to 350
Loving that color!
Perfect color
