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Richard Blais Dry Brine Smoked Turkey with BBQ Sauce

Richard Blais Dry Brine Smoked Turkey with BBQ Sauce

Brine Ingredients:

1/2 cup Morton® Coarse Kosher Salt

2 tablespoons smoked paprika 1/2 cup of Cajun seasoning

White Barbeque Sauce Ingredients:

1 quart mayo

3/4 quart apple cider vinegar

1/2 cup corn syrup

1 tablespoon sweet paprika

3 tablespoons prepared horseradish

Juice of 1 lemon

2 tablespoons for Morton® Coarse Kosher Salt



Brining Instructions:

Make sure your turkey is completely thawed. Unwrap it, and remove and save the neck and giblets for another use. Rinse turkey in cool water then pat dry with paper towels. Make a dry brine by mixing together your brine ingredients in a small bowl. Rub the mixture all over the skin. Don’t forget to apply inside the cavity too. Refrigerate turkey, breast up, on a rimmed baking sheet loosely covered for 2 to 3 days.

White Barbeque Sauce Instructions: Prepare your grill for smoking with hard wood lump coal or wood chips and have the heat around 200-250 degrees F. If you have trouble setting the temp, you can put a tray of ice on or near the grill plate to cool the temperature. Place the bird on a tray on the grill rack and cook / smoke this bird for 5- 6 hours at a temperature around 225 – 250 degrees F. Roughly this translates to 25 minutes a pound. You want to remove the turkey when the internal temperature of the breast at its deepest point is 165 degrees F. While the turkey is smoking prepare the white barbeque sauce by combining all ingredients in a bowl. In the last hour of cooking baste the turkey in a glaze of the barbeque sauce.