Ingredients
smokin’ turkey rub
- ¼ cup salt
- 1 tbsp garlic powder
- 1 tbsp ground pepper
- 1 tsp guajillo chili powder (or favorite ground chili)
- 2 tbsp smoked paprika
sage compound butter
- ¼ tsp ground thyme
- 1 clove garlic, minced
- 1 stick unsalted butter, room temperature
- 1 tsp Kosher salt
- 2 tbsp chopped sage
- 1 gallon vegetable broth
- 1/4 cup brown sugar
- 3/4 cup kosher salt
- 4 tsp lemon pepper seasoning
- One 12-14 pound turkey
Instructions
sage compound butter
- Blend all ingredients in a small bowl well and set aside until ready to use.
smokin’ turkey rub
- Blend all ingredients in a small bowl and set aside until ready to use.
- Heat broth, salt, sugar and lemon-pepper over medium heat until dissolved and well blended. Cool completely. In a large stock pot, place the turkey inside and cover with brine. Let soak in the fridge overnight, 8-12 hours.
- Remove turkey, pat dry thoroughly. Working gently, insert your fingers between the meat and skin to create pockets in which to spread the sage compound butter evenly beneath the skin.
- Rub turkey with Smokin’ Turkey Rub or any of your favorite rubs. Allow to rest while pre-heating grill for indirect cooking by placing a disposable aluminum half pan filled with water or broth under the grill grate with coals on either side of the pan, creating a barrier between the meat and any direct heat or flare-ups from the coals.
- Once grill has heated to approximately 350 degrees, place turkey on the grate directly above the aluminum pan and cook until internal temperature in thickest part of the turkey reaches a minimum internal temperature of 165 degrees. Remove and rest for approximately 30 minutes before carving.
