Turkey 101: How We Do Holiday Turkeys at recteq

Gobble gobble, recteq family — it’s that time of year again. If you’re staring down a big bird and wondering how to turn it into a juicy, crispy-skinned masterpiece, you’re in the right place. This is Holiday Turkey 101: our straight-up, no-guesswork method for brining, spatchcocking, smoking, and carving a turkey the recteq way.

Pick the Right Turkey (and Read the Label)

First things first: don’t be afraid of a frozen turkey. The important thing is to take note of the label. If it’s “pre-brined” or “pre-basted” more moisture will already been in the bird. If it’s not, you can add more seasonings of your own. Either way, we can improve what’s there. Even a pre-brined turkey usually only has salt and sugar in it — which means we’ve got plenty of opportunity to level up with your own custom flavors.

Prep & Unpack the Turkey

Once your turkey is thawed (ideally in the fridge for a few days), open it up and clear it out: Remove the neck, giblets, wrappings, and any handles. Save the neck and giblets for cooking later but that pop-up thermometer can go right in the trash.

Spatchcock That Bird

Spatchcocking (aka butterflying) is the secret weapon for even cooking and a faster smoke. You’re simply removing the backbone so the turkey lays flat. Pro move: spatchcock before brining. That way you can roast the backbone and neck right away to make stock for gravy.

• Set your turkey on a cutting board inside a baking sheet (less mess).
• Find the backbone (the darker strip down the center).
• Score a guideline with a knife.
• Cut down one side of the backbone, then the other, and remove it.
• Finally, crack the keel bone. Right between the breast plates, make a small notch and press down to crack it. Now the turkey will lay flat.
  
  

Time to Brine

Let’s make a batch of recteq Holiday Celebrations Savory Brine! In a large container or pot with a lid, combine 1–1.5 gallons of cold (approximately 40ºF) water with one bottle of recteq Holiday Celebrations Poultry Brine. Place the turkey in the container, cover, and refrigerate for about an hour per pound of turkey. Remove from the brine, season, and cook your turkey. All leftover brining solution should be discarded immediately. Science note: Brine moves into the bird through osmosis, pulling out some liquid and pulling flavor back in. It’s salty magic.

The Crispy Skin Secret

Moisture is the enemy of crispy, so drying really matters. After brining, set the turkey on a rack, and let it drip dry for about 10 minutes. No need to rinse; just let those herbs continue to cling to the turkey for extra flavor.

Season & Chill

Flip the bird breast-side up and coat it generously with recteq Holiday Celebrations Savory Rub. Now here’s the move that makes the skin legendary: put the brined, seasoned turkey back in the fridge uncovered and refrigerate it overnight. That air-dry time sets you up for golden-brown, crispy skin. And yes — carving and snacking on skin is one of the best parts of Thanksgiving. No shame.

Smoke & Serve

For turkey, we love the Holiday Celebration pellets: a limited-time blend of maple, hickory, and cherry. (You can also snag these products as a Holiday Bundle). It’s sweet, smoky, and perfect for poultry. Fire it up your recteq at 325ºF and place the turkey directly on the grates. Cook for about 2 hours and 15 minutes. Cook to temp rather than time, looking for 165ºF in the breast and 185ºF+ in the leg/thigh. Be careful when removing it. To carve, lift with two spatulas and move to a cutting board. Separate leg and thigh from the rest, slice breast meat off the breast plate, then slice across the grain.

Let us know how your turkey turns out by tagging us on social!
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