Pickle Juice Brined Spatchcocked Turkey
Ingredients
The turkey
-
12
lb
turkey, spatchcocked
The butter and rub
-
2
sticks
butter
-
4
tbsp
all-purpose BBQ rub
The pickle juice brine (or ingredients to make your own)
-
6
cups
distilled white vinegar
-
4
cups
purified/filtered water
-
2
cup
sugar
-
4
tbsp
course sea salt
-
1
head
garlic, crushed cloves
-
4
tsp
mustard seeds
-
4
tsp
peppercorns
-
2
tsp
whole cloves
-
2
tbsp
dill seeds
Instructions
- Spatchcock the turkey and prepare the brine using either store-bought pickle juice or the homemade recipe.
- Brine the turkey overnight in a stockpot in the refrigerator.
- Remove the turkey from the brine and let it sit for 10 minutes.
- Mix the butter with 3 tbsp of BBQ rub to create a compound butter.
- Gently separate the skin from the meat and apply the compound butter underneath the skin and on the outside of the turkey.
- Sprinkle the remaining BBQ rub on the outside of the turkey.
- Prepare your smoker for 250°F.
- Smoke the turkey breast side up until the internal temperature reaches 165°F, which will take about 30 minutes per pound.
- Let the turkey rest for 10 minutes before serving.
Nutrition Facts (estimated)
Servings
8
Calories
350
Total fat
20g
Total carbohydrates
5g
Total protein
30g
Sodium
800mg
Cholesterol
100mg
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