Difficulty: Beginner
Poultry
Rocket Turkey
Jody
Prep Time: 10 hrs
Cook Time: 3 hrs, 30 min
Difficulty: Beginner
Instructions
- 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.
Ingredients
Serving Sizes
Ingredients
- 1 (18-20 pound) Whole Turkey
- 2 cup(s) Holiday Celebrations Poultry Brine
- 4 quarts(s) Ice
- 1 Whole Fresh Pinaepple
- 4 tablespoon(s) Chamoy
- 8 tablespoon(s) Salted Butter, softened
- 1 tablespoon(s) Ron's Screamin' Pig Rub
- 2 tablespoon(s) Buffalo Butter Rub
Tools Needed
- Oak Blend Pellets
- Medium Pot
- Large Brining Container
- Paper Towels
- Sheet Pan
- Wire Rack
- Cutting Board
- Knife
- 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.
Chef Pairings
For sides that make a statement, consider adding SmokeStone Fried Rice and Loaded Smoked Sweet Potatoes.