Brine your turkey and crank the flavor up to 11 by following this super easy brined rotisserie turkey guide! Don't worry if you've never brined something before, this recipe will take you through the process with valuable tips at every step.
Let's get right to it! First up, thaw the turkey, and get all that nasty stuff out of the inside. Don't forget to save the giblets for use in your home made gravy! Now take note of how much the raw turkey weighs. This will be important later, when determining how long to brine for.
Next, line your bucket with the brine bag. Fold the edge of the bag over the lip of the bucket, to prevent any spillage. Place turkey inside brine bag, breast side down. Open one bag of Brine Mix, and measure out about 1-2 cups on top of the turkey.
Finally, pour in the water. Prefer distilled, or at least filtered water. You could also use regular tap water, but depending on your area's overall water quality (hardness, etc), leaving the raw bird in there for a prolonged period of time might compromise its quality.
Once the brine mix has been incorporated into the water, pull the brine bag out of bucket. Twist the top closed, and move around to mix well. Refrigerate in the fridge or a cooler for 24 hours, OR for 1 hour per pound (0.5 kg) of bird.
After the turkey is done brining, carefully get it out of the bag. Dispose of the water from the bag, making sure not to splash any on your kitchen surfaces, to avoid cross-contamination. There's no need to rinse or pat the turkey dry, but feel free to do so if you like.
Only thing that's left to do, is cook the bird! And since we're taking out all the stops, check out this old competition trick: save about 1 cup of the brine, and use it to inject the turkey. Focus mainly on the breast and legs, where you've got the most meat - it's gonna be juicy like you won't believe!
Next, tie the turkey, and season with your favorite BBQ rub. Don't worry about missing a spot. Secure the turkey on the spit, and once it's on the cooker, touch the rub up to any areas you might've missed.
Smoke the bird at 275-300ºF (135-149ºC) until you get a nice color on there - should take about 2.5 hours to reach an internal temp of 144ºF (63ºC). Then crank it up to 325ºF (163ºC) to put a nice crisp on the wings.
Once internal temperature in the thickest parts (under breast and in thigh) hit 165ºF (74ºC), get your bird off the cooker!
And now for the home run: crack open a bottle of Apple Habanero BBQ glaze, and spread that all over that bad boy. Then let it rest for at least 30 minutes, giving the glaze time to set and caramelize into the best tasting turkey you've ever had.
Catch you on the next recipe!
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