Christmas Turkey

Directions

1. Prepare the brine by combining ½ cup of Lane's brine with 2 litres of water in a brine bag. Place the turkey breast in the brine and refrigerate for 24 hours.
2. After 24 hours, remove the turkey breast, pat it dry, and let it rest in the fridge for an additional 4 hours to promote skin dryness for a crispier texture.
3. For seasoning, gently lift the skin and apply Lane's SPG and Magic Dust seasoning. Replace the skin and re-season if desired. Optionally, you can use olive oil as a binder before applying the seasoning.
4. Preheat the barbecue to 120°C. Cook the turkey, allowing approximately 40 minutes per 500g at this temperature. Smoke the turkey until the internal temperature reaches 73°C.
5. Allow the turkey to rest for 15-20 minutes, then slice and enjoy!