Barbecue Turkey

TRIM off any unwanted skin or fat using a sharp knife or kitchen shears. (Optional – remove skin holding legs together and tie legs using some kitchen twine)

MIX two 16oz bottles of Sweetwater Spice Classic Holiday Turkey Bath per one gallon of water inside brining bucket. Rinse out turkey bath bottle to remove residual concentrate and to brine. Add 1/2 of salt to brine and mix contents until salt is dissolved.

PLACE turkey breast side down into your brining bucket. Brine turkey for one hour per pound.

PREHEAT your smoker (pellet or offset) to 275 degrees.

REMOVE the turkey from the brine. (Optional – sift the brine to collect herbs and spices and rub on the outside of the turkey or under the skin) You can also place the turkey back inside your fridge uncovered to allow the skin to dry up a bit, doing this will give you crispier skin.

SEASON the outside of the turkey with Cattleman’s Trail Dust All-Purpose Seasoning.

SMOKE the Turkey until the internal temp of the turkey breast is 165 degrees and the turkey thighs at 165 degrees or higher. BASTE the outside of the turkey with butter the last 20 minutes for a nice golden color.

REMOVE the smoked turkey from your smoker and allow the turkey to cool down uncovered for 30 minutes. Slice away and enjoy.

PRO TIP: If you start basting your turkey with butter at a lower temperature like 140 degrees, you wil get a darker colored turkey as opposed to basting at 160 degrees.