We took a classic holiday turkey and gave it the Pit Boys treatment—slow-smoked, cranberry-glazed, and finished with a hit of good whiskey. This is how you turn Thanksgiving into a feast worth remembering.
BBQ Pit Boys
48 hours
3 hours
Thanksgiving
We took a classic holiday turkey and gave it the Pit Boys treatment—slow-smoked, cranberry-glazed, and finished with a hit of good whiskey. This is how you turn Thanksgiving into a feast worth remembering.
For this rotisserie turkey we used a Weber Kettle with the rotisserie attachment.
1 Can of cranberry sauce
½ cup cup Orange Juice
1 tbs Orange zest
2 tbs Dijon Mustard
¼ Cup Maple Syrup
1 tbs Poultry Perfection
Pinch of SPG
1 cup brown sugar
¼ cup your favorite whiskey
2 gal water
2 Cup kosher salt
2 cup Brown sugar
½ cup worcestershire sauce
¼ cup granulated garlic
1/8 cup red pepper flakes
¼ cup black pepper
Mix all ingredients in a large pot.
Stir till dissolved.
Place turkey in mixture and set in the fridge for 48 hours.
After 48 hours remove turkey, rinse turkey and pat dry.
Add all sauce/glaze ingredients into a pot and simmer over medium low heat, stirring often.
Simmer till all ingredients are combined well and the consistency is thin like a glaze.
Heat grill to 325f
Remove turkey from the brine mixture, rinse off and pay dry.
Season turkey with a light dusting of our Poultry Perfection.
Tie the turkey legs and wings in. Place turkey on rotisserie.
Be sure to adjust the balancing weight on your rotisserie.
Place rotisserie with turkey above or indirect from the coals if you can.
When the turkey starts the brown a little begin glazing it every 20 mins or so.
Rotisserie the turkey until the internal temp reaches 160f to 165f in the thickest part of the breast. (the turkey internal temp will continue to rise a few degrees during resting)
Remove the turkey from the grill, cover the turkey in tinfoil and let it rest for 10 minutes or so.
Slice and enjoy!
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