Recipes / Thanksgiving Turkey (2020)

Thanksgiving Turkey (2020)

Turkey (2020)

Nov 24, 20

Thanksgiving Turkey (2020)

Thanksgiving Turkey (2020)

Cook Time: 2-3 days for brine, 3-4 hours prep and cooking time.
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Happy Chudsgiving y’all! I Hope you enjoy this very long video of how i go about trimming, brining, and smoking a turkey!


  • 1 13lb Butterball turkey
  • Kosher salt

Compound butter

  • 1 lb softened butter
  • Dried or fresh thyme
  • Fresh rosemary
  • Fresh sage
  • Flaky salt
  • Cayenne pepper
  • Fresh parsley
  • Granulated garlic
  • 16 mesh black pepper


Making the Compound Butter:

  • In a bowl, combine the softened butter, dried or fresh thyme, fresh rosemary, fresh sage, flaky salt, cayenne pepper, and fresh parsley. Whisk together until well mixed.
  • Take your turkey and remove the giblets and any ice from the body cavity of the turkey.
  • Spatchcock the turkey by removing the spine. Use a pair of poultry shears to cut down either side of the spine, allowing the turkey to lay flat.
  • Make a small cut below the breast bone to help the turkey lay flat.
  • Tuck the wings underneath the turkey to prevent them from burning.
  • Dry brine the turkey by flipping it over and sprinkling kosher salt all over the bird front and back. -Let it sit uncovered in the refrigerator for a few days.
  • Rub the compound butter all over the turkey, ensuring that you go underneath the skin without tearing it.
  • Sprinkle granulated garlic and 16 mesh black pepper all over the turkey.
  • Fire up your pit and let it come up to a temperature of 300 degrees Fahrenheit (150 degrees Celsius).
  • Place the turkey breast side towards the fire, right in the middle of your pit.
  • Let the turkey cook for a couple of hours, or until the breast meat reaches an internal temperature of 160 degrees Fahrenheit (71 degrees Celsius) and the thigh meat reaches 180 degrees Fahrenheit (82 degrees Celsius).
  • If the wing tips are getting too dark, you can place a piece of wood in front of them to protect them from direct heat.

Resting and Serving:

  • Once the turkey reaches the desired internal temperatures, carefully remove it from the pit and let it rest for a few minutes before carving.
  • If the turkey has cooled down slightly while waiting for guests, you can heat up some of the remaining compound butter and pour it over the turkey before serving.
Brad author info

Hi, I'm Brad

"My goal is to provide recipes meant for the backyard, but using skills I've learned with my years cooking professionally. Go cook something outside!"

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