This BBQ Turkey is for anyone who wants their Thanksgiving turkey to taste like REAL BBQ! We’re taking a whole turkey and giving it the full barbecue treatment with plenty of smoke, bold seasoning and a delicious, sticky BBQ sauce finish.
We start by brining the turkey overnight with Meat Church Bird Baptism Brine to lock in moisture and flavor. Next, we season the entire bird with Meat Church The Gospel and smoke it whole until it develops beautiful color and that authentic smoky flavor. Near the end of the cook, we slather the turkey with Meat Church Holy Cola BBQ Sauce, allowing it to tack up and create a sweet, savory, sticky barbecue glaze.
The result is an incredibly juicy, tender, smoky turkey that actually tastes like BBQ! This is the perfect recipe for anyone looking to break away from traditional Thanksgiving turkey and bring some serious backyard barbecue flavor to the holiday table!
Ingredients:
Ingredients:
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12-13 lb Turkey
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1 T Duke’s Mayo
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Meat Church Holy Gospel to taste
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Meat Church Holy Cola to taste
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Ice
Tools:
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Meat Church Bird Baptism Brine Bucket
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Instant read thermometer
Brine
Thoroughly mix entire contents of the package with 4 cups of water in a medium stock pot. Bring nearly to a boil to dissolve the salt & sugar.
Remove from the heat and add 8 - 12 cups of ice water to completely cool the liquid.
Place the turkey in a food safe container. Fill the container with the brine mixture making sure to completely submerge the turkey. Add more water if necessary. Refrigerate and brine overnight or at least an hour per pound.
Remove the turkey from brine, rinse thoroughly and pat dry.
Prepare your smoker
Light your smoker and bring it up to 275°. In this video I used my Mill Scale 94 gallon with Meat Church lump charcoal and post oak splits.
Prepare the Turkey
Start by slathering the turkey with mayo to act as a binder. Season all sides including the cavity with Meat Church Holy Gospel. Place on a baking sheet lined with a wire rack or in a roasting pan.
Smoking
Place the turkey in the center of the smoker and cook until the internal temperature is 155°. In this video it took 3 hours and 10 minutes.
Saucing the Turkey
Leave the turkey in the smoker and drizzle the Meat Church Holy Cola evenly over the bird. Optionally, use a small brush to spread the BBQ sauce and get the hard to reach spots.
Smoker for another 10 minutes or until the sauce is tacked up.
Resting and Serving
Let the turkey rest for 30 minutes to ensure that you don't lose any moisture when carving.
Carve the turkey and enjoy with friends and family!
