The Perfect Brined Thanksgiving Turkey

Directions

1. Brine your turkey: Bring 1 gallon of water to a boil on your stove top. Cut the heat and add 1/2 cup of Bird Brine by The Spice Guy. Let cool completely and add the brine mixture to your brine bag. Add your whole turkey (make sure to remove the insides and neck). Cover with additional cold water until the turkey is completely submerged. Brine in a cooler filled with ice or your refrigerator overnight or at least 8 hours.

2. Preheat your smoker or grill to 300 °F. If using wood chunks or pellets, we suggest using hickory. Remove the turkey from the brine and wash the brine off completely.

3. Truss the bird: Start with 3 pieces of twine, about each 2 feet long. Pull back the legs, and tie the legs together with the twine. Wrap each wing with a single piece of twine and pull the wings towards the legs. Tie the pieces of twine to the legs, securing the wings.
   
   Pro Tip: Grab a Turkey Turbo Trusser, available in the Pitmaster Shop!

4. Season the turkey: In a small mixing bowl add 2 sticks of room temperature butter, followed by 1 tsp French Toast Blend by The Spice Guy and 1 Tbsp Perfect Turkey Seasoning by The Spice Guy. Mix together and cover the entire turkey. Make sure to get under the skin, and in the cavities. Stuff the inside of the turkey with the onion, garlic cloves, and herbs. Season the bird generously with Perfect Turkey Seasoning by The Spice Guy.

5. Roast the turkey at 300 °F for 4 hours. Melt the remaining butter mixture and drizzle over the turkey every 5 minutes or so for the remaining 30 minutes.

6. Once the internal temperature reaches 165 °F, the turkey is ready to remove from the grill and let rest until carving.