Peach Glazed Holiday Turkey

Ingredients

Frozen turkeys take about 24 hours to thaw at room temperature OR about 48 hours to thaw in the refrigerator
Start with a completely thawed turkey
Remove all additional internal parts; heart, neck, kidneys, and discard
Wash the turkey with cold water, pat dry and set aside

Open the Area 51 turkey brine kit and add the small packet (herbs) and 4 – 6 cups of water to a large pot
Bring the water & herbs to a boil and then remove from heat
Add the large packet (seasonings) to the pot and stir until dissolved – about 1 minute
Next, add water and/or ice to chill the brine mixture
Place the turkey into the brine bag and pour in the mixture
Remove excess air, add cool water until the turkey is completely covered, seal the bag
Refrigerate in teh brine overnight

Remove the turkey from the brine mixture, rinse with cold water and pat dry
Discard water/ice mixture
Place the turkey on a cutting board breast side down
Using a large butcher knife, slice down either side of the backbone, through to the inner cavity
Remove the backbone and discard it
Cut through thick end of the breast bone. This will help the turkey lay flat
Spread-out and flatten the turkey, then season the turkey on both sides using the Honey BBQ Rub

Set up the grill to 325 – 350 degrees cooking temperature
Place the turkey in the cooking chamber, skin side up
Cook turkey until the internal temperature reaches at least 165 degrees in the thick part of each breast
Hint: Cooking time varies, but following the directions about, plan for about 3 hours
Brush on the Honey BBQ Glaze during the last 30 minutes of cooking

When the turkey reaches 165 degrees internal temperature, Allow the turkey to rest for about 15 – 30 minutes before carving
Trim off legs and wings first, then slice breasts diagonally
Serve and enjoy!

Peach Glazed Holiday Turkey