Ingredients
Scale
- 1 whole turkey
- 1 cup Bachan’s Original Mayo
- ¼ cup fresh rosemary, finely chopped
- ¼ cup fresh thyme, finely chopped
- 2 tablespoons lemon juice
- ⅓ cup SPG Blend
- 1 turkey brining kit
Instructions
- Brine the turkey according to the instructions on the turkey brining kit.
- Combine Bachan’s Original Mayo, rosemary, thyme, and lemon juice in a bowl. Mix thoroughly and set aside.
- Remove the turkey from the brine and pat dry with paper towels. Use sharp kitchen shears to cut out the backbone.
- Flip the turkey breast side up and press down firmly until the breastbone cracks and the turkey lies flat.
- Turn the turkey over and lightly coat the underside with the herb mayo mixture. Season with SPG Blend.
- Flip the turkey breast side up and spread the remaining mayo mixture over the outside. Season evenly with the remaining SPG.
- Place the turkey on a wire rack with a foil pan underneath to catch the drippings. Smoke at 325°F for approximately 2–3 hours.
- Check the internal temperature with a meat thermometer. Cook until the turkey reaches 165°F in the breast and other appropriate locations.
- Remove from the smoker and rest for 15–20 minutes before carving.
- Serve and Enjoy!
- Prep Time: 20 Minutes + Brining Time
- Cook Time: 2-3 Hours
- Category: Main dish
- Method: Smoking
- Cuisine: American
