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BASTE Thanksgiving Turkey

BASTE Thanksgiving Turkey

12-15 lb turkey
6 Tbsp. Packed Light Brown Sugar
4 Tbsp. Extra Virgin Olive Oil
Zest and Juice 1 Lemon and 1 Orange
2 Tbsp. Kosher Salt - Course
4 Tbsp. Smoked Paprika
1 Tsp. Cracked Black Pepper
3 Tbsp. Garlic Puree
3 Tbsp. Dried Oregano
2 Tbsp. Dried Thyme
1 C. Baste Tangy
1 C. Baste Sweet

Start by spatchcocking the bird - the process of taking out the backbone. Cut along both sides of the backbone with your finest shears or serrated knife, from one opening of the cavity to the other. On the upper breast portion, feel around for the wishbone. Typically, it can be removed with two precise cuts downward, locating the tip and cutting around, and pulling the entire wishbone. Last cuts to make are on the blade side of the breast; there is a bone at the highest peak on both sides. It may seem like a lot, but the reward will be great as you slice through the breast nice and easy after your cook is complete.

Gently pull the skin off the turkey from the flesh, leaving it attached at the edges. We want to expose the meat so we can get our rub inside and out.

Combine your brown sugar, olive oil, zest of lemon and orange, Kosher salt, Smoked Paprika, Cracked Black Pepper, Garlic Puree, Oregano, & Thyme in a bowl, mix thoroughly.

Liberally spread your rub to cover the breast meat inside and over the skin, quarters, and wings.

Let's get the grill going. We prefer the charcoal grill. Get the fire going and stabilize around 275ºF-300ºF.

Place the bird on a wire rack over the pan and transfer to the grill.

Cook until the turkey's internal temperature reaches 155ºF in the breasts and 170ºF+ in the thighs, about 4-5 hours, turning as needed to brown evenly.

Remove the bird from the grill and loosely cover with foil. Let rest about 30 minutes before serving.

Combine the Baste Sweet and Tangy Sauces into a saucepan. Reduce on low heat until reaching your desired consistency. Just before serving, baste with Baste.


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