Thawed Turkey (cavity emptied)
Lanes Signature Brine
Dry rub of choice
2c Liquid of Choice – White wine,chicken broth,apple juice,water
1c Apple or Pecan Wood Chips (soaked for 30 min)
Chunks of Hickory Wood (soaked for 30 min)
𝐁𝐑𝐈𝐍𝐈𝐍𝐆 & 𝐒𝐄𝐀𝐒𝐎𝐍𝐈𝐍𝐆: Follow instructions for brine preparation. Place turkey in the Brining bag and add liquid Brine mixture. Add additional cold water so the entire turkey is submerged in the solution. Place turkey is breast side down.Refrigerate overnight. Remove turkey, discard bag and brine. Rinse and dry. Let turkey sit in refrigerator for 24 hrs.
Add dry-rub of choice. Insert thermometer probe into the middle and thickest section of the breast meat.
Loosely wrap thermometer cord in aluminum foil to protect the cable from over-heating.
𝐄𝐆𝐆 𝐒𝐄𝐓𝐔𝐏 𝐀𝐍𝐃 𝐂𝐎𝐎𝐊𝐈𝐍𝐆: Fill your charcoal up to the line where the firebox and the fire-ring meet. Start fire & get the temperature to 350°. Add Wood chunks & chips to the coals, spreading around evenly into the hot coals. Add plate-setter (feet up). Add drip pan with 2c of liquid of choice. Place grill grid on top of the plate-setter. Shut the lid, allow the grill to come back up to 350° . Open grill, and place turkey breast-side up on the grill grid over the drip pan. Close the Lid, and let the egg do the rest!
𝐓𝐈𝐏𝐒: The turkey will cook for about 12-15 min per pound.
If using disposable drip pans, put 1 pan in, fill it 1” high with water, then add a 2nd drip pan inside of that…this prevents the drippings from burning so you have awesome gravy.
Pull turkey at *157°-160° (see comment below) then loosely tent the turkey with aluminum foil as it’s resting. We recommend letting it rest for at least 1 hour (2 hours is best) before carving.
Recommended temp for turkey is 165°. The turkey will continue to cook after it is pulled from the egg, so we recommend pulling it at 157°-160°, leaving the thermometer in as it’s resting to ensure the temp carries over 165°