Simple but delicious, moist and tender with just the right amount of smoke, this turkey recipe is a keeper!
Once the bird is thawed, it goes into a brine:
- 3 quarts water
- 2 cups Kosher salt
- 1 cup granulated sugar
- 2 tablespoons Rooster Booster Rub (or your favorite poultry seasonings)
- 2 onions quartered
- 6 garlic cloves crushed
- 1 lemon quartered and squeezed
I use the ice cubes to quickly cool down the brine then put the pot into the refrigerator overnight.
The next day, the bird gets rinsed then patted dry and injected with 1/4 pound of melted butter.
The skin gets rubbed with some more butter, then a little salt and white pepper is sprinkled on top and onions and carrots are stuffed inside.
Into the cooker at 300 degrees. I’m using my Stumps Baby.
When the internal temperature in the middle of the breast reaches 160 (about 3 hours later for a 15 pound bird), it should look something like this.
Bring it inside to rest while you prepare your side dishes. Make sure you reserve some pan juices for your gravy.
Plum tomatoes, sweet white onions, basil and lemon thyme dressed with olive oil, salt and pepper and some granulated garlic make a great salad.
For the gravy, I make a blonde roux with 2 tablespoons of butter and 2 tablespoons of all purpose flour. They gradually add the pan juices a little at a time and stirring constantly. A little fresh ground black pepper is all you need for seasoning.
Grilled corn and arugula with olive oil and feta cheese round out the dish. Enjoy!