Directions

Brine the Turkey

1. Prepare Lane's Sweet Tea Brine according to package instructions.
2. Submerge the turkey in the brine solution in a large container or brining bag.
3. Refrigerate for 12-24 hours to allow the brine to infuse flavor and moisture into the meat.
4. Preheat the Kamado Joe to 325°F (165°C) for indirect cooking.

Prepare the Turkey

1. After brining, remove the turkey and rinse it thoroughly under cold water to remove excess brine. Pat it dry with paper towels.
2. Spatchcock the turkey by removing the backbone with kitchen shears and flattening it by pressing down on the breastbone.
3. Rub olive oil over the entire turkey to help the seasoning stick.
4. Generously coat the turkey with Christmas Dust, ensuring even coverage on both sides and under the skin where possible.

Cook the Turkey

1. lace the spatchcocked turkey on the grill grates, breast side up, over the drip pan.
2. Insert a meat thermometer or probe into the thickest part of the breast and thigh.
3. Close the lid and cook until the breast reaches an internal temperature of 160°F (71°C) and the thighs reach 175°F (80°C). This will take about 90-120 minutes, depending on the size of the turkey.

Rest and Serve

1. Remove the turkey from the grill and let it rest for 20-30 minutes, loosely tented with foil, to allow the juices to redistribute.

2. Carve and serve with your favourite holiday sides!