Sweet Tea Brined Lemon Pepper Turkey
Here's another amazing turkey option, perfect for the holiday season. With herbs, lemon, and Chef John's Soul Powder Rub, this flavor-packed poultry will be history in no time.
10 hrs
Prep Time3 hrs
Cook TimeBeginner
Difficulty144
LikesInstructions
- Step 1: To prepare brine, bring all ingredients except ice to a boil and allow to steep for 30 minutes. Add ice and chill completely.
- Step 2: Spatchcock turkey by removing backbone and cracking breast plate so the bird lays flat. Add turkey to the brine and let sit overnight in the fridge.
- Step 3: Preheat recteq to 325ºF.
- Step 4: Dry the turkey well, rub with olive oil, and season with Chef John's Soul Powder Rub.
- Step 5: Line Mesh Cooking Mat evenly with lemon slices. Place turkey gently on lemon and cook.
- Step 6: Prepare sauce by melting butter and adding 1 tablespoon Chef John's Soul Powder Rub and lemon zest. Mix well and sit aside.
- Step 7: Cook until it reaches 180ºF in the legs/thighs and 165ºF in the breast meat. Allow 10-20 minutes to rest.
- Step 8: After bird is sliced, drizzle lemon butter mixture over meat.
Serving Size
Ingredients
Brine
- 4 each Tea Bag(s)
- 1/2 gallon(s) Water
- 1/2 cup(s) Brown Sugar
- 1/4 cup(s) Salt
- 1 each White Onion, sliced
- 1 each Lemon, sliced
- 3 each Garlic Cloves, cracked
- 2 sprig(s) Rosemary
- 4 pound(s) Ice
Turkey
- 13 pound(s) Whole Turkey
- 2 tablespoon(s) Olive Oil
- 1 tablespoon(s) Chef John's Soul Powder Rub
- 3 each Lemons, sliced
Sauce
- 1 stick(s) Unsalted Butter
- 1 tablespoon(s) Chef John's Soul Powder Rub
- 1 teaspoon(s) Lemon Zest
Tools Needed
Chef Pairings
This Lemon Pepper Turkey will be the perfect start for your holiday meal. Add Sage Stuffing and Sweet Potato Casserole for a traditional festive table spread.