Recipe Information

• Prep Time: 30 Minutes (Not including brining)
• Cook Time: 2 Hours 30 Minutes
• Rest Time: 10 Minutes
• Total Time: 3 hours 10 minutes
• Servings: 6 - 8
• Category: Main Dish

Ingredients

• 12 lb Turkey (Not pre brined, if at all possible)
• 1/4 Cup Pit Boss Champion Chicken Rub

Brine Mix

• 1 Gallon Water
• 1 1/2 Cups Kosher Salt
• 2 Cups Honey
• 8 Cups Vegetable Broth
• 8lb Ice Cubes

Maple Syrup Injection

• 1/2 cup Maple Syrup
• 1/2 cup Butter

Brining Instructions

1. Prepare brine mixture by heating water and adding salt. Stir until combined then remove from heat.
2. Add Vegetable Broth and honey and stir until combined.
3. Pour brine mixture into container meant for food.
4. Add ice to container and stir to bring temperature of brine down.
5. Remove any packaged innards from turkey cavity and submerge turkey in brine. Seal and keep cold for 1 to 2 days

Cooking Instructions

1. Melt butter and then remove from heat and mix with syrup. Set aside to cool.
2. Remove turkey from brine and place on cutting board. Pat completley dry with paper towels.
3. Remove spine from turkey then flip over and push down to crack ribs and flatten out turkey.
4. Once injection is cooled inject it into each breast, thigh, and wing making sure to moke injector as you push down on plunger to help disperse
5. Sprinkle Champion Chicken rub all over the turkey skin.
6. Preheat smoker / grill to 225 (use hickory or maple if you have it)
7. Place turkey on smoker with a drip pan underneath to catch juice for gravy
8. Cook for 1 hour
9. Raise tmeperature in grill / smoker to 350
10. Spritz skin with spray butter if you have it.
11. Allow to cook for another hour or two. The turkey is done when the breast is 165 degress internal temperature and when the thigh is 175 degress internal temperature.
12. Remove from the smoker and allow to rest for 10 minutes and then carve.
13. Use drippings to make gravy using your favorite recipe.
14. Serve and enjoy!