This recipe can be used on a smoker, gas or charcoal grill and the oven.
It seems we really don’t think about turkey until we are coming upon thanksgiving. Even the supermarkets think the same. It can be somewhat of a task to find one that sells turkey any other time.
For some, thinking about turkey can bring back some horrid memories. A bland overcooked bird unseasoned and just down right tasteless. This would turn of anyone to go out of their to roast one any other time of the year.
But there is hope. At GrillBillies we put life back into that bird to the extent you would consider it other than thanksgiving. A few techniques and you will WOW your guests and the old turkey will win back some respect.
OK, here are few basics:
Buy a bird in the 12 to 16 lbs. range. We find them tastier.
If you need to cook a larger bird, cook two smaller ones and it will lessen the cook time by a lot.
Inject or brine? Do either but not both to insure that it doesn’t dry out.
If the bird is frozen, allow about 4 days for it to thaw in the fridge.
Don’t stuff the turkey! If you do, you will have to cook the stuffing above 165 degrees because the juices will have soaked into the stuffing and it will result in over cooking the rest.
Don’t truss the bird (tie the legs). You run the risk of under cooking the dark meat.
Remove the pop up thermometer and throw it away. It’s useless. Use a good digital “poke thermometer”.
Remove all the giblets and the neck. If you have the time they will work well in making a turkey broth along with the carcass.
Remove the plastic trussing by the legs and the pop up thermometer.
No need to rinse the turkey. You only spread around bacteria the kitchen and run the risk of one becoming sick. Just pour off the juices.
Brining We like to use an all purpose brine Oakridge’s Game Changer. This brine can be used for anything. If you want to make your own “click here”.
Injecting We like to use Butcher’s Bird Booster. Iinject 3 times on each side of the breast under the skin and 2 times in each thigh and leg. Due this the day before if possible.
Season the turkey under and top of the skin at the breast and on top at the legs and thighs.
Let the bird sit in fridge overnight.
If cooking on a gas or charcoal grill set up the grills for an indirect cook.
If cooking on a smoker you should be indirect.
a 12lb. Butterball turkey. The night before he spatchcocked the bird, injected it with our Butcher Bird Booster Original and seasoned it. The next day he got his Kamado Grill going, threw in a piece of sugar maple wood, injected the bird with melted butter and immediately put it on the grill. Grill temp was set at 325 . 1.75 hours later we were served a delicious and succulent turkey like no other. Thank you Chef!
Note: You do not have to own a smoker for this recipe. You can achieve the same results on a gas or charcoal grill or in the oven.
Yield: 8 servings Prep Time: 30 minutes Cook Time: 1.75 to 2.0 hours
1 (12 lb.) whole turkey (spatchcocked)
1 (2″x 3″) piece of sugar maple wood (apple and peach also work well)
1/4 cup of Butcher Bird Booster
2 cups of water
1/4 lb. unsalted butter
1 tbsp Kosher salt
1 tbsp Smokin Guns Hot
1 tbsp Cimarron Doc’s Sweet Rib Rub
1 tbsp Big Bob Gibson Rub
A note about injecting-
Have the legs facing away from you. Inject from front to back with the grain of the meat. Inject each breast evenly in 3 places. You will see the breast rise as you inject. Inject each thigh twice and inject the legs once or twice. Do the same with the butter.
Season both sides of the bird.
Place on the grill skin side up.
Brisket Class 1:00 PM to 5:00 PM
Learn the essential techniques to smoking a delicious turkey for the holidays. Techniques that will put your next turkey ‘over the top’. You’ll never cook a another bird again that is dry as cardboard and taste about the same.
If you are tired of cooking a lousy brisket and wasting money then this class is for you. Our King of Brisket will teach you all you need to know about cooking that perfect brisket. This class is back by popular demand so don’t miss it!!
What you will learn:
Methods for Cooking on Any Grill
Turkey Class $ 79.00 pp with a FREE lunch
Brisket Class $ 99.00 pp with a FREE dinner
Do Both $ 158.00 pp SAVE $ 20
This is a recipe that can be done on any smoker or gas grill. It is easy, simple and all those that eat it will surely be Wowed.
- 1-5 lb Roasting Chicken
- 1/4 Cup of Butcher Bird Booster
- 2 tablespoons of Head Country Championship Seasoning
- 2 tablespoons of Oakridge Secret Weapon
- Peach, apple or pecan wood chunks
- Inject the chicken with the bird booster thoroughly and evenly in the breast, thighs and legs.
- Liberally season the chicken with the above seasoning in order inside and out. Do not blend or mix, layer one on top of the other.
- Place the chicken in a half aluminum foil tin breast side down uncovered.
- Heat your grill or smoker up to 275 to 325 degrees.
- Place the pan on your grill or smoker.
- When using a smoker throw in a few pieces of wood chunks like pecan, apple or peach.
- On the gas grill use our GrillKickers, a Pellet Pot or chips.
- Bring the chicken up to 180 degrees internal temperature in the breast.
- There will be a lot of liquid in the pan.
- Remove the skin.
- Pull all the meat off the chicken and dredge it through the pan and place the meat in a separate bowl.
- Once completely pulled, take the skin and squeeze out the juices and seasoning over the meat and discard. You can add back some of the liquid as we do if desired.
Indirect cooking or offset smoking such as on our PR, TS, SQ units, Kamado Grills and Gas Grills (click here for smoking on a gas grill)
- 1 whole brisket (point and flat) 10 to 15 lbs.
- Butcher Prime Injection
- Vegetable oil
- Seasonings Listed Below
- Parkay Margarine (Sqeezable)
Cooking temperature 250 to 275.
Approximate cooking time 8 to 10 hours.
- If you can do the following the night before the better:
- Remove the “fat cap” leaving virtually no fat on the brisket.
- At the thinnest edge of the flat cut a small chunk off cutting across the grain this way you know which angle to cut when the brisket is done.
- Mix Butcher Prime Injection in accordance with the label and inject fat cap side about every square inch ( in a grid pattern) going into the meat ¾ of the thickness and inject on the way out (mix the injection 24 hours ahead if possible for better results and keep agitated when injecting).
- Rub vegetable oil on the entire brisket. This helps to “glue” your rub to the meat.
- Rub the meat with your favorite rub. We like to layer our seasonings on brisket and enjoy a 1st layer of Obie Cue’s Double Garlic Pepper topped with Smoking Guns Hot and Meat Church Holy Cow. Another option is Obie Cue’s Double Garlic Pepper topped with Lotta Bull’s Red Dirt.
- Wrap the brisket in loosely in foil or in a foil pan and place back in the fridge fat cap up.
- Light a charcoal fire and stabilize the temperature at 225 to 250 (this lower temp allows for the heat that will be generated when you put the on).
- Add a few chunks of hickory or blend of pecan and cherry to the charcoal (no soft woods!)
- Take the brisket out of the fridge or the cooler and place on the smoker or grill COLD (see our article on smoking).
- Place the brisket with the fat cap up.
- Place a digital thermometer probe in the thickest part of the flat (it is wise to also measure the cooking grate temp for greater accuracy).
- Close the lid and leave it closed.
- Smoking of the brisket will take place in the very early stages of the cooking process (1 ½ to 2 hours).
- When the brisket reaches an internal temp of 160 degrees take it off and place it on two layers of tin foil.
- Squirt liquid Parkay Margarine on top of the brisket.
- Wrap the brisket up in the two layers of tin foil and put back in the cooker.
- Place the probe back into the meat.
- Note-Don’t freak out if the cook time stalls at around 160 degrees. This is normal.
- Bring the meat temp up to 195.
- Take the temp probe and push it in sideways into the meat in a few places. If it’s done, you should feel very little resistance when pushing the probe.
- If not, continue cooking until tender until the probe passes through the brisket like going through butter. The brisket will be probably done somewhere around 198 to 210.
- Once done, remove the brisket from the smoker or grill and open the two layers of foil and allow the steam to escape for 5 minutes. Once done wrap the brisket in a 3rd piece of foil.
- Wrap the brisket up with beach towels and place in a cooler to rest for two hours if possible.
- Unfoil the meat being careful to retain the juices in the foil. Pour the juices in a bowl. Mix the juice and if needed extend with BBQ sauce such as Eat Barbecue’s The Next Best Thing or Smokey Mountain Smoker’s Original Sauce.
- Slice in the same direction as your cut off (meat across the grain) and if needed lightly sprinkle the slices with the juice mixture.