Ingredients
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Main
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Sweet Tea Brine
Sweet Tea Brine Turkey
This Sweet Tea Brined Spatchcock Smoked Turkey Recipe made on a kamado grill is a bold and flavorful twist on a classic centerpiece. By combining the Southern charm of a sweet tea brine with the even cooking of a spatchcock method, this recipe ensures juicy, tender meat and perfectly crisp skin every time.
I have cooked a lot of turkeys in my life, but this Sweet Tea Turkey just moved into first place! Please Enjoy!!! - Chef Eric
The Kamado Joe grill adds a subtle smoky depth, while the seasoning creates a caramelized bark that will wow your guests. Whether it’s for the holidays or a backyard gathering, this turkey is sure to become a favorite with its unique blend of sweetness, savory notes, and incredible texture
Pro Tip: The sweet tea brine adds moisture and a subtle sweetness to the turkey, while the seasoning creates a beautifully caramelized crust. Perfect for your next gathering or holiday meal!
Get ready to serve up something truly unforgettable with this kamado grill recipe for smoked turkey.
Instructions
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01
Remove any giblets or pop-up timers from the turkey cavity
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02
Spatchcock the turkey by cutting along both sides of the backbone using kitchen shears or a sharp knife. Use the method in the video linked above to cut out the backbone or use kitchen shears to cut it out if you are more comfortable.
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03
Flatten the turkey by pressing down firmly on the keel bone until it breaks. Spread the legs and thighs out for even cooking. Press down on the breast meat to ensure the bird is flattened.
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04
Heat water (or use very hot water from a kettle) and dissolve the salt and sugar completely.
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05
Add mirepoix (onions, celery, carrots, and garlic) to the warm brine.
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06
Stir in the sweet tea. Cool the brine completely by adding ice.
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07
Submerge the spatchcocked turkey in the brine.
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08
Ensure the bird is fully submerged. If it floats, weigh it down with a plate.
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09
Cover and refrigerate for 6-12 hours (no more than 24 hours)
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10
Fill the Kamado Joe fire basket about 25% full with lump charcoal.
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Light the firestarter at the bottom of the pile, ensuring good airflow by fully opening the draft door.
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Stabilize your kamado grill at 325F
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12
Leave the dome open for 10-15 minutes until the coals are well-lit. Then, agitate the coals, flatten them out, and install deflector shields for indirect cooking.
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14
Remove the turkey from the brine and pat it dry with paper towels to remove any excess moisture from the bird
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15
Rub olive oil over the entire turkey to promote crisp skin.
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16
Generously season the turkey with Lane’s BBQ Spellbound Seasoning (or your favorite dry rub). Season both sides of the bird. Fold the wings behind the drumettes as seen in the video.
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Place the Turkey on the indirect grill and roast for an hour and a half.
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Close the dome and maintain a stable temperature of 325°F throughout the cook.
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19
Do not flip the turkey; leave it in the same position to cook evenly.
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20
Be sure to dry baste with the Spellbound Seasoning as the cook progresses (as desired)
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21
Begin taking internal temperatures and add more cooking time as needed. Look for a breast temperature of 160 and the leg and thigh temp of 175.
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22
Once the target temperatures are reached, remove the turkey from the grill, I like to use a pizza peel. Allow to rest for 15 minutes. Carry over cooking will bring the internal temp up another 5 degrees or so, reaching the 165 we are looking for in the breast meat. Slice, transfer to a presentation plate and please enjoy!
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Allow to rest for 15 minutes. Carry over cooking will bring the internal temp up another 5 degrees or so, reaching the 165 we are looking for in the breast meat.
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24
Carve the turkey by removing the legs and thighs first, followed by slicing the breast meat along the keel bone.
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Transfer to a presentation plate and enjoy!
