Prep time - 25 hours 

Cook time - 3-5 hours 

Feeds - 6-8 people 

Ingredients 

• 8-10 pound Turkey 
• 4 Lemons 
• 3 onions 
• 1 stick of unsalted butter 
• Garlic cloves 
• Rosemary 
• 3-4 Bay leaves
• Thyme
• Parsley 
• Basil 
• Willie Pete Chicken Seasoning 
• Platoon Sergeant Seasoning
• 1 cup of kosher salt 
• 1 cup of brown sugar 
• Two tablespoons of black peppercorn 
• 4 cups of water 
• 2 gallons of water 

Directions 

• First we have to make our brine the day before
• Pour 4 cups of water in a pot, whisk together salt, brown sugar and water. 
• Add  water, lemon slices, bay leaves, thyme, cinnamon, onion, peppercorn
• Insert turkey in a 5 gallon bucket 
• Add your water from the pot
• Then pour your 2 gallons of water (make sure the whole Turkey is submerged)
• Dice an onion and place in the brine water 
• Add some garlic cloves 
• Add 3 tablespoons of Willie Pete Chicken Seasoning 
• Then close the brine bag and place in the fridge for 24 hours 

• The next day take out the Turkey 2 hours before cooking (You want the Turkey to come up to room temperature) 
• Pat the Turkey dry with paper towels 
• Stuff the Turkey with a stick of unsalted butter, lemon wedges, onions, Garlic cloves, rosemary, thyme, basil, and parsley
• Season your Turkey with Willie Pete Chicken Seasoning and Platoon Sergeant Seasoning

• Set your smoker or oven to 325 
• Cook Turkey until the internal temperature hits 165 degrees internal (I recommend every hour your baste the Turkey with melted butter)
• Once the Turkey is done let it rest for 15-20 minutes 
• Carve up and enjoy your holiday 

Recipe provided by Paul Saladino @paulie_saucee