Directions

1. First we have to make our brine the day before

2. Pour 4 cups of water in a pot, whisk together salt, brown sugar and water. 

3. Add  water, lemon slices, bay leaves, thyme, cinnamon, onion, peppercorn

4. Insert turkey in a 5 gallon bucket 

5. Add your water from the pot

6. Then pour your 2 gallons of water (make sure the whole Turkey is submerged)

7. Dice an onion and place in the brine water 

8. Add some garlic cloves 

9. Add 3 tablespoons of Willie Pete Chicken Seasoning 

10. Then close the brine bag and place in the fridge for 24 hours 

    

11. The next day take out the Turkey 2 hours before cooking (You want the Turkey to come up to room temperature) 

12. Pat the Turkey dry with paper towels

13. Stuff the Turkey with a stick of unsalted butter, lemon wedges, onions, Garlic cloves, rosemary, thyme, basil, and parsley

    

14. Season your Turkey with Willie Pete Chicken Seasoning and Platoon Sergeant Seasoning

15. Set your smoker or oven to 325

16. Cook Turkey until the internal temperature hits 165 degrees internal (I recommend every hour your baste the Turkey with melted butter)

17. Once the Turkey is done let it rest for 15-20 minutes 

18. Carve up and enjoy your holiday