140 W Main St, New Holland, PA 17557 Phone: (717) 355-0779 Website: MeadowCreekBBQSupply.com Meadow Creek Barbecue Supply is a specialty BBQ equipment and supply store in Lancaster county, Pennsylvania.

Turkey Recipe

The Official Meadow Creek Barbecue Supply Turkey Method

Items Needed • A minimally processed turkey • Turkey Tom Briner Bucket • Oakridge Game Changer Brine • Dizzy Pig Mad Max Turkey Rub

Email [email protected] or visit our store to place an order for a minimally processed turkey. You can purchase the other items in our store or on our website: MeadowCreekBBQSupply.com/turkey

Instructions 1. Mix a 1-pound pouch of Game Changer Brine in approximately 2 quarts of boiling water. Stir well, until the salt is dissolved. Chill the brine mixture. Pour the brine mixture into the briner bucket. Put the turkey in the briner bucket. Position the locking plate of the briner bucket just above the turkey. Add water as needed to completely submerge the turkey. Put the briner bucket, with the turkey inside, in the refrigerator. 2. Brine the turkey for 1 hour per pound. Every 3–4 hours, remove the turkey from the brine, and stir the brine. 3. Remove the turkey from the brine, rinse thoroughly, and pat the turkey dry, also inside the cavity. 4. Loosen the skin over the breast meat CAREFULLY with your hand. Work your way down over the thighs. BE CAREFUL not to tear the skin! 5. Return the turkey to the refrigerator, on a pan or rimmed baking sheet, uncovered, for 10-12 hours. 6. Pre-heat the smoker to 325. 7. Set the turkey on the countertop, away from any hot stoves. Put a bag of ice over the breast meat. Leave the turkey sit like this for 45 minutes, on the countertop. 8. Apply the Mad Max Turkey Rub, or a butter paste. Mix 2 sticks of unsalted butter with 2–3 tablespoons of the Mad Max for a delicious paste! Work some of the rub or the paste under the skin you’ve previously loosened. Also apply the rub or the paste to the entire outside of the bird. 9. Let the turkey sit for another 10–15 minutes, then put it on the smoker, breast up. 10. Cooking the turkey should take 10–11 minutes per pound. After 1½–2 hours, check the turkey. Cover any areas that are starting to really darken with aluminum foil. Keep checking the darkness of the skin every 15–20 minutes and add/remove foil as needed. Also check the internal temperature. You’re looking for 160 degrees F in the breast and 180–185 degrees in the thigh. If you followed the ice bag step, you should be able to hit these different temperatures almost simultaneously. If the thighs are lagging, make sure they reach at least 175–178 degrees. If the breasts are running lower, make sure to cook them to 160 degrees. 11. Remove the turkey from the smoker and set it on a platter. Loosely tent it with foil for 15–20 minutes. 12. Carve and enjoy!

Pro Tips • The brine ingredients will slowly settle in the briner bucket. Put the turkey into the briner bucket breast down to help the leaner part of the turkey (most likely to dry out) absorb more of the salt. • Turn the breast away from the hottest side of your smoker (yes, every smoker has a hotspot, even kamado-style cookers). • If the cook finishes quicker than anticipated, transfer the turkey to a pan, cover it with aluminum foil, and set it in a cooler. Set a towel in the bottom of the cooler and another one on top for extra insulation. Close the lid and leave it closed until you’re ready to eat. You should be able to safely hold the turkey like this for at least 1½ hours. The only downside is that the skin will soften. Alternatives • Substitute (minced) fresh herbs like sage, thyme, and rosemary for the Mad Max in the butter paste. • Want to try brining without the Turkey Tom Briner Bucket? This affordable bucket is pure genius, with the adjustable locking plate inside keeping the bird submerged. Here are some other ways to do it, although there is no really good alternative. o Use a (huge) sturdy bag. You will need to put this inside a pan to catch the leaks (it will leak), and I would highly recommend flipping the bird every 1–1½ hours, because it is really hard to get consistent brine penetration like this. o Use a regular bucket. MAKE SURE it is made of food grade plastic and has NEVER been used for storing non-food items. It’s not worth the risk of food poisoning! Without the locking plate, the bird will constantly be trying to float to the top, and you will need to weigh down the top of the bird with a bag of ice to keep it submerged. Make sure to replace the ice as it melts to ensure the bird stays submerged. The other downside of this (besides the big floating issue) is the ice melting may leak into the brine, weakening your salt-to-water ratio. • Want to try blending your own brine? Game Changer is the best we’ve ever tried, and we’ve tried a lot! Buying your own ingredients will likely set you back just as much (or more), but for the mad scientists out there, here’s a basic guideline: o 1¼ cup salt o 1¼ cup brown sugar o Add up to ½ cup of your favorite seasoning to boost the flavor (if it’s a salty seasoning, reduce the salt to 1 cup). o Other great additions to the brine include the following: several bay leaves, maple syrup (up to ½ cup), whole black peppercorns (1 tablespoon), several cloves, and orange juice (up to ½ cup).