INGREDIENTS:

  • 2 large onions, chopped
  • 2 large carrots, chopped
  • 4 celery stalks, chopped
  • 1/2 gallon hot water
  • 3/4 cup sugar
  • 1/2 cup salt
  • 1/2 gallon ice
  • 12-15 pound turkey (giblets removed, neck reserved for gravy)
  • Lillies Q-Rub

DIRECTIONS: THE BRINE

1. In a large mixing bowl combine the first three ingredients with 1/2 gallon of the hottest water you can get form your kitchen sink.

2. Add sugar and salt. Mix until fully dissolved. Add 1/2 gallon of ice to the mixing bowl.

3. Place turkey in a fridge-friendly container and pour brine over turkey.

4. Brine until ready to cook (ideally overnight).

DIRECTIONS: THE TURKEY (SMOKED)

1. Truss the turkey.

2. Sprinkle turkey with Lillie’s Q-Rub until well coated.

3. Smoke at 250 degrees in a turkey pan until desired brown color is reached (roughly 2-3 hours).

4. Cover turkey with aluminum foil and continue to cook until thermometer reads 155 degrees when inserted in thigh (start checking at the 5 hour mark).

5. Allow turkey to rest for 30 minutes tented with foil before carving.

DIRECTIONS: THE TURKEY (ROASTED)

1. Follow steps 1-2 from above, then place in a roasting pan. Roast at 425 degrees for 15 min.

2. Reduce heat to 350 degrees and roast until thermometer reads 155 degrees when inserted in thigh (start checking at the 4 hour mark).

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