Poultry

Brined Holiday Turkey

Chef Greg

Prep Time: 15 min

Cook Time: 2 hrs, 15 min

Difficulty: Beginner

Juicy, tender, delicious and quick to cook; we'll all be having a Spatchcocked Thanksgiving this year!

Instructions

Step 1: Remove neck and giblet bag(s) from turkey cavities. Remove and discard pop-up timer. Trim any loose fat pockets or messy bits.
Step 2: Spatchcock the turkey by placing it breast-side down on a cutting board, using a baking sheet beneath to contain the juices. Cut and remove the backbone (pre-scoring along each side of the backbone with the knife first makes it easier). Make a small notch at the breast plate and press firmly down, breaking the breast plate so that the bird lays flat. Tuck wing tips back behind the breast and straighten the legs so it cooks evenly.
Step 3: To brine the bird: start with a large container or pot with a lid, and mix 1 to 1.5 gallons of cold water (as close to 40ºF as possible) to one bottle of recteq Holiday Celebrations Poultry Brine. If your turkey contains a higher percentage of brine solution, you can dilute the brine further. Place the turkey in the brine (holding it down with a plate if needed to fully submerge). Cover and place the entire container in the fridge. It should rest in the fridge for about an hour for every pound of turkey, more or less. Up to 24 hours is fine. Safety note: always discard brine immediately - never reuse it.
Step 4: Once the brine time is up, remove turkey from brine. Place on a rack over a tray and let drain for about 10 minutes. Do not rinse—leave herbs/spices clinging to the surface. You want to let the skin dry, because a dry skin is a crispy skin!
Step 5: Apply Holiday Celebrations Savory Poultry Rub evenly over the top (skin side). After seasoning, return turkey to the rack.
Step 6: Optional: for ultra-crispy skin, place the seasoned turkey back in the fridge uncovered, overnight. Dryer skin means better browning and crispness.
Step 7: Preheat pellet grill to 325ºF, place spatchcocked turkey directly on the grates, and 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.
Step 8: 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.

Ingredients

Serving Sizes

1 Whole Turkey (16-20 pounds), thawed
1 Holiday Celebrations Poultry Brine
1 ¹/₂ Gallons Cold Water
3 tablespoon(s) Holiday Celebrations Savory Rub

Tools Needed

Brining Bucket, Container, or Bag with cooler
Chef's Knife
Cutting Board
Poultry Shears
Holiday Celebration Pellets
Nitrile Gloves
Two Large Spatulas
Slicing Knife
2x Wireless Probes

Step 1: Remove neck and giblet bag(s) from turkey cavities. Remove and discard pop-up timer. Trim any loose fat pockets or messy bits.
Step 2: Spatchcock the turkey by placing it breast-side down on a cutting board, using a baking sheet beneath to contain the juices. Cut and remove the backbone (pre-scoring along each side of the backbone with the knife first makes it easier). Make a small notch at the breast plate and press firmly down, breaking the breast plate so that the bird lays flat. Tuck wing tips back behind the breast and straighten the legs so it cooks evenly.
Step 3: To brine the bird: start with a large container or pot with a lid, and mix 1 to 1.5 gallons of cold water (as close to 40ºF as possible) to one bottle of recteq Holiday Celebrations Poultry Brine. If your turkey contains a higher percentage of brine solution, you can dilute the brine further. Place the turkey in the brine (holding it down with a plate if needed to fully submerge). Cover and place the entire container in the fridge. It should rest in the fridge for about an hour for every pound of turkey, more or less. Up to 24 hours is fine. Safety note: always discard brine immediately - never reuse it.
Step 4: Once the brine time is up, remove turkey from brine. Place on a rack over a tray and let drain for about 10 minutes. Do not rinse—leave herbs/spices clinging to the surface. You want to let the skin dry, because a dry skin is a crispy skin!
Step 5: Apply Holiday Celebrations Savory Poultry Rub evenly over the top (skin side). After seasoning, return turkey to the rack.
Step 6: Optional: for ultra-crispy skin, place the seasoned turkey back in the fridge uncovered, overnight. Dryer skin means better browning and crispness.
Step 7: Preheat pellet grill to 325ºF, place spatchcocked turkey directly on the grates, and 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.
Step 8: 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.

Chef Pairings

Serve the spatchcocked turkey straight from the grill with classic holiday sides and a bright, tangy garnish like cranberry relish or a citrus-herb salad to balance the savory, smoky flavor.