Poultry

Rocket Turkey

Prep Time: 10 hrs

Cook Time: 3 hrs, 30 min

Difficulty: Beginner

Step 1: On stovetop, heat water and recteq recteq Holiday Celebrations Poultry Brine in a medium spot. Stir and heat until salt is dissolved. Allow to cool.
Step 2: Add cooled mixture to a large brining container. Add 4 quarts ice and prepped turkey to container, making sure bird is fully submerged. If not, add water to container. Allow to brine 12-24 hours.
Step 3: Remove from container and place on sheet pan with wire rack inserted. Pat turkey dry and place uncovered in refrigerator at least 6-12 hours to dry skin out.
Step 4: Burning the oak blend pellets, preheat recteq to 275°F.
Step 5: Prepare pineapple by removing outside skin, exposing pineapple meat and leaving the leaves. Remove turkey from refrigerator and coat pineapple in chamoy.
Step 6: Stuff pineapple inside turkey cavity, making sure the leaves are hanging out and pineapple won't fall out.
Step 7: In a small bowl combine softened butter and Ron's Screamin' Pig Rub. Using your hand, seperate skin from breast meat and around thighs. Spread seasoned butter evenly under skin.
Step 8: Coat turkey in thin layer of chamoy and season with Buffalo Butter Rub.
Step 9: Place turkey on wire rack and place in recteq. Cook 3-4 hours or until and internal temperature of 160°F in the breast and 180°F in the thighs.
Step 10: Remove and let rest 20-30 minutes before slicing.

Step 1: On stovetop, heat water and recteq recteq Holiday Celebrations Poultry Brine in a medium spot. Stir and heat until salt is dissolved. Allow to cool.
Step 2: Add cooled mixture to a large brining container. Add 4 quarts ice and prepped turkey to container, making sure bird is fully submerged. If not, add water to container. Allow to brine 12-24 hours.
Step 3: Remove from container and place on sheet pan with wire rack inserted. Pat turkey dry and place uncovered in refrigerator at least 6-12 hours to dry skin out.
Step 4: Burning the oak blend pellets, preheat recteq to 275°F.
Step 5: Prepare pineapple by removing outside skin, exposing pineapple meat and leaving the leaves. Remove turkey from refrigerator and coat pineapple in chamoy.
Step 6: Stuff pineapple inside turkey cavity, making sure the leaves are hanging out and pineapple won't fall out.
Step 7: In a small bowl combine softened butter and Ron's Screamin' Pig Rub. Using your hand, seperate skin from breast meat and around thighs. Spread seasoned butter evenly under skin.
Step 8: Coat turkey in thin layer of chamoy and season with Buffalo Butter Rub.
Step 9: Place turkey on wire rack and place in recteq. Cook 3-4 hours or until and internal temperature of 160°F in the breast and 180°F in the thighs.
Step 10: Remove and let rest 20-30 minutes before slicing.

For sides that make a statement, consider adding SmokeStone Fried Rice and Loaded Smoked Sweet Potatoes.