Rocket Turkey

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 Holiday Celebrations Poultry 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.