For the tastiest turkey ever, brine a whole bird in the South's signature beverage but with an orange twist. Professional chefs and home cooks rely on an old-fashioned technique of brining, which helps keep the meat juicy and flavorful without giving it a salty taste.
Boil 1 gallon of filtered water and steep 4 large tea bags (or tea balls) for 30 minutes for a concentrated tea blend.
Stir in sugar and salt and whisk till granules are completly dissolved.
Now, add in the sliced lemons, rosemary sprigs, black pepper, and smashed garlic
Add ice cubes to quickly cool brine mixture. (or prepare ahead of time and cool in fridge)
Add a 10-14 pound Turkey (or large roaster chicken) in the Brining bucket. We prefer the "The Briner" as it's a long, cyclindrical shaped bucket that helps keep the bird completely submerged and a plate locks in place keeping the turkey under the brining solution. If you do not have this, you can use a heavy plate to keep submerged in a well insulated Yeti like cooler.
Pour chilled brining solution over turkey.
Brine for 24-36 hours
Rinse after removing from brine, dry and coat generously in peanut oil.
Smoke, or grill at 275-300º to ensure a crispier skin.
Critical step: Allow meat to rest for at least 30 minutes. You can tent with foil and place towels over it, or place in a dry Yeti cooler and let rest while keeping slightly warm.
Warm clarified butter in a sauce pan. Drizzle butter over slices and serve.
if you desire a BBQ sauce for this recipe, our Sweet Heat sauce pairs perfectly on this one. Find it here: GabrickBBQ.com