Meat Church Bird Baptism Turkey

Great turkey doesn’t have to be complicated. Meat Church Bird Baptism Brine delivers big flavor and juicy results every time. Plus, in this recipe we’re spatchcocking the turkey, so it cooks faster and more evenly than a traditional whole bird.

• 1 package of Meat Church Bird Baptism Brine
• 1 whole turkey (12–13 lbs)
• Meat Church Honey Hog
• 1 gallon water bottle

1. To spatchcock a turkey, use poultry shears to cut along both sides of the backbone and remove it. Flip the turkey breast side up and press firmly on the breastbone to flatten it.
2. In a medium stockpot, mix the entire package of Meat Church Bird Baptism Brine with 4 cups of water. Bring to a near boil, stirring until dissolved. Remove from heat and add 8–12 cups of ice water. Make sure the brine is completely cool before adding the turkey.
3. Place the turkey in a food-safe container or brining bag. Pour in the brine, making sure the turkey is completely submerged, adding more cold water if needed. Refrigerate for about 1 hour per pound, or overnight.
4. When ready, remove the turkey from the brine, rinse it thoroughly and pat it dry. Preheat your smoker to 275°F. While it comes up to temperature, season the turkey on all sides with Meat Church Honey Hog.
5. Place the turkey in the smoker skin-side up and baste with melted butter every 45 minutes. Smoke until the thickest part of the breast reaches 165°F.
6. Let the turkey rest for at least 30 minutes (a bit longer for larger birds), then slice and enjoy!

Don’t forget to snap a pic and share your juicy, smoky, Meat Church Bird Baptism Turkey on Facebook or Instagram with the hashtag #RockysRecipes!