Peach Glazed Turkey
Spatchcocked, Honey-Peach Glazed Smoked Holiday Turkey
Servings: 10 people
Cost: $20
Equipment
- BBQ grill or smoker
- 5 gallon bucket
Ingredients
- 15 lb turkey
- 1 each Area 51 turkey brine kit
- 1 gallon water
- 1 bag ice
- 6 tbsp Honey BBQ rub
- 1 cup Peach BBQ sauce
Instructions
Thaw and rinse the tukey
- 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
Preparation
- 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
Clean, spatchcock and season the turkey
- 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
Cooking
- 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
Serve
- 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!