Turkey takes a bit of time, so I see no reason to cook a small one. You can always freeze the leftovers – they will stay moist for several weeks if you use a vacuum-sealer!
Category
Turkey
Servings
6-8
Prep Time
30 minutes
Cook Time
6 hours
Ingredients
GMG Gold Pellets
1 Turkey
Salt
3 tbsp Brown Sugar
5 tbsp Kosmo's Q Dirty Bird
Fresh Garlic, smashed, to taste
Directions
Thaw the turkey in the refrigerator. This will take anywhere from 2-5 days depending on the size of the bird. You can also thaw it in cold water in 8-12 hours.
Remove the neck and the giblets from the bird’s cavities.
If you don’t own a pan large enough for the turkey, just go to a box store and buy a 5-gallon plastic pail. Put the turkey in the pan or pail and then add enough water to completely cover it.
Remove the turkey.
Add enough kosher salt to the water until a raw egg seems buoyant. Stir.
Add the Brown Sugar and Dirty Bird rub. Stir
Add several smashed garlic cloves to the brine. Stir thoroughly.
Place the turkey back in the water, making sure no part of the turkey is out of the water. Brine overnight.
Remove the turkey and pat dry with paper towels
Push a wooden spoon underneath the skin all the way around the bird, top and bottom, to break the skin away from the flesh. The goal is to make enough room to get your hand between the skin and the flesh.
Rub reasonable amounts of Dirty Bird Rub on the flesh with your hands between the skin and the meat. Do this top and bottom – wherever you can reach. You can put the rub on the skin, but this will merely make the skin taste good, not the meat – the skin acts as a perfect insulator.
Place the turkey breast side up, in a disposable aluminum pan (unless you really love to clean pots and pans and want to use your good oven roaster).
Turn the grill on and set it to 275°. When that temperature stabilizes, put the turkey in the grill.
Cook for 15-20 minutes per pound or until breast reaches 160°F and thighs are around 180°F+.
Use the meat probe the thickest part of the breast, about 3/4″ away from the bone. Push it straight down into the bird until it touches the bone, and then back it out about 1/2″. Leave the probe in.
The internal temperature should approach 160°. Remove the turkey from the grill, cover it completely with foil, and let it rest for 20-30 minutes, during which time the temperature will continue to rise to 165°.
Enjoy!