Description

Make the juiciest, most flavorful turkey every with this easy recipe!

Ingredients

Scale

1 10-14 lb turkey, preferably “natural” or “non-enhanced.”

1.5 Cups Melissa’s Poultry Brine and Injection

.5 Cup Melissa’s Cajun Garlic Sauce

2 gallons plus 2 cups water

1 TBS olive oil

1 lemon

1 medium onion

1–2 bunches your favorite herbs such as sage, rosemary, and thyme

1 TBS Melissa’s Grillin’ Shake

2 TBS All Qu’ed Up’s Bayou Bandit

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Instructions

Thaw turkey, if frozen. Allow one day per 4 pounds for best results.

Mix Poultry Brine and water by whisking until dissolved. Remove 2 cups of mix and cover and refrigerate.

Place turkey and mixed brine in brine bag or brining container. Ensure it is enough liquid to keep turkey immersed. You may need to double recipe in order to keep turkey submerged.

Brine for 1 hour per pound. Remove from brine, lightly rinse and drain thoroughly. Fold Wingtips beneath themselves to help form a stable surface. Place breast side up on a cooling grate placed over a sheet pan. Pat dry, then refrigerate for 8-12 hours

Remove reserved 2 cups brine mix. Whisk in 1/2 cup Cajun Garlic Sauce. Inject 2 to 2.5 cups injection into breast, thighs, legs, and wing dummies. Pour remaining injection mix in cavity.

Lightly oil surface of turkey. Lightly sprinkle Grilling Shake over turkey then Bayou Bandit.

Smoke at 325° for roughly 14 minutes per pound. Check internal temps of breast and thigh in last 30 minutes of cooking. Pull when breast reaches at least 160 degrees and thighs are 170 degrees. Cover, rest for 20 minutes, then carve.