Ingredients:
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12-13 lb Turkey
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1T Duke’s Mayo
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16 Mesh Black Pepper to taste
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1 Stick of Butter
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Ice
Tools:
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Poultry shears or chef knife for spatchcocking
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Meat Church Brine Bucket
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 the brine bag/brine bucket. Fill 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.
Spatchcock the turkey
The spatchcock can be done before or after the brine.
Using a pair of poultry shears, cut along each side of the backbone of the turkey to remove it as seen in this video. Set the backbone aside to make gravy, stock or turkey noodle soup with this recipe.
Remove the keel bone and press the turkey flat.
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
Add a layer of mayo to both sides of your turkey as a binder.
Add a layer of mayo to both sides of your turkey as a binder.
Season the underside of the turkey with Garlic and Jalapeño BLANCO. Flip the turkey over. Season lightly and evenly with 16 mesh black pepper. Season the skin side evenly making sure to get underneath the legs and wings.
Allow to adhere for at least 15 minutes.
Smoke the turkey
Place the turkey in the smoker. Smoke the turkey until you reach the low 150s in the thickest part of the breast with your instant read thermometer. In this video that was 2 hours and 25 minutes.
Heat the glaze in a small pot. Using a silicone brush, drizzle the glaze evenly over the entire turkey.
Finishing the turkey
Using an instant read thermometer, pull the turkey when the internal temperature reaches at least 160 in the thickest part of the breast. It will continue to carryover cook a few degrees.
Let the turkey rest at least 30 minutes depending on size.
Carve, serve and enjoy with your family!
