Tamarack Turkey

Ingredients

Whole Turkey

Peanut Oil

2 apples, cut in quarters

1 onion, cut in quarters

4-6 cloves of garlic, peeled

Lane’s BBQ Sweet Heat rub

Lane’s BBQ Garlic rub

OR your favorite rub

Brine:

• 2 gallons of water
• 1 cup Brown Sugar
• 1 cup Molasses
• 1 cup Honey
• 1 ½ cup Salt
• Bring 1 gallon of water to a boil and stir in remaining ingredients. Let cool. Place turkey inside a Ziploc jumbo bag and pour in brine. Top off the bird with the other gallon of water, making sure the bird is completely covered. Place in fridge for 24hrs. 

Injection

• 1 stick butter
• 1-2 TBS Franks Hot Sauce
• 1 Clove garlic minced
• Mix ingredients in a sauce pan and melt together. Let cool before injecting the bird.

Directions:

1. 1-2 days before cooking, prepare your brine and add your turkey.
2. After 24 hours remove turkey from bag and rinse under cool water. Pat turkey dry with paper towels and then prep bird for the grill.
3. Rub entire bird with peanut oil then liberally season with Lane’s or your favorite rub. 
4. Stuff cavity of bird with apples, onions, and garlic
5. Inject bird in multiple places with injection sauce. 
6. Start Po Man with a full coal box and grill grate low enough to accommodate the size turkey you are cooking.
7. Allow to preheat for about 15 minutes then put your turkey on your grate, breast side down.
8. Plan for 10-14 minutes per pound for cooking time. ***You may need to remove the rack and add more coals around the 2-3 hour mark, depending on the size of your turkey.
9. The turkey is done when the breast temperature reaches 165 degrees and the thickest part of the thigh reaches between 170 and 175 degrees.
10. Allow your turkey to rest, uncovered or lightly covered with foil for a bit before carving.

Thanks to our friend Baum Grillin’z for this video!