Casa M Roasted Turkey.
Brine it long, smoke it slow, roast it hot—golden and juicy bird guaranteed
Brine it long, smoke it slow, roast it hot—golden and juicy bird guaranteed
Ingredients
Ingredients
- FOR THE BRINE:
- 3 cups apple juice or cider
- 2 gallons water
- 8 cloves garlic, minced
- 1-1/2 cups salt
- 1 cup Casa M Spice Co® Pecking Order®
- 2 cups brown sugar
- 5 bay leaves
- 3 large orange rinds
- PULLING IT ALL TOGETHER:
- 1 fresh turkey
- olive oil
- 1 cup Casa M Spice Co® Pecking Order®
- 1/8 teaspoon salt per pound of turkey
Method
-
01
Boil brine ingredients then cool completely
90 minBring to boil, turn off heat, cover and let cool to room temp.
-
02
Submerge turkey in brine and refrigerate 24 hours
1440 minUse container small enough for fridge but big enough to submerge turkey.
-
03
Remove turkey from brine and place on rack
5 minDiscard brine; place turkey on drying rack over sheet pan.
-
04
Dry turkey uncovered in refrigerator 24 hours
1440 minThis dry time is non-negotiable—it firms up the skin so it'll turn mahogany brown and crisp up instead of steaming itself soggy.
-
05
Rub turkey with oil and season under skin
10 minApply salt and Pecking Order under skin, in cavity, and on top.
-
06
Preheat smoker to 160°F
15 minSkip if not smoking; proceed to oven preheat.
-
07
Smoke turkey 3 hours monitoring temp to 140°F
180 minUse drip pan; stop at 140°F internal or 3 hours. Collect drippings.
-
08
Baste turkey lightly with pan drippings
3 minHit those pan drippings every 20 minutes or so, working from the legs up to the breast, and you'll build a golden crust while keeping the meat underneath juicy.
-
09
Preheat oven to 325°F
15 minYou're aiming for 12 to 15 minutes per pound at this temperature—check your therm in the thickest part of the thigh (no touching bone) for 165°F, and don't skip the carryover cook.
-
10
Roast turkey until 155°F internal and golden
150 minTime varies by turkey size; monitor breast temp to 155°F.
-
11
Rest turkey 15-30 minutes before carving
22 minLet it sit quiet on the cutting board—the juices redistribute and set up so they stay on your plate instead of running all over when you carve.
From Mike's Notebook
Cool your brine completely before submerging the turkey or you'll start cooking it unevenly.
That 24-hour air-dry in the fridge isn't wasted time—it's what makes the skin actually crisp.
Stop smoking at 140°F internal temp, not 165°F—the oven finish will get it there without drying breast meat.