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Maximize the wood-fired flavor and enjoy the juiciest, crispiest bird you’ve ever had with this recipe.
1 Cup salt
1 Cup brown sugar
2 oranges, quartered
2 lemons, quartered
6 Sprig fresh thyme
4 Sprig fresh rosemary
1 (10-13 lb) turkey
1 Large onion, cut into eighths
4 Stalk celery, finely chopped
4 Large carrot, roughly chopped
2 bay leaves
6 Sprig fresh thyme
extra-virgin olive oil
2 Teaspoon kosher salt
1/2 Teaspoon black pepper
2 Cup chicken or turkey stock, preferably homemade
2 Stick butter, softened
1 Clove garlic, pressed or minced
4 Sprig thyme, leaves pulled
1 Teaspoon freshly ground black pepper
1 Cup salt
1 Cup brown sugar
2 oranges, quartered
2 lemons, quartered
6 Sprig fresh thyme
4 Sprig fresh rosemary
1 (10-13 lb) turkey
2 Stick butter, softened
1 Clove garlic, pressed or minced
4 Sprig thyme, leaves pulled
1 Teaspoon freshly ground black pepper
1 Large onion, cut into eighths
4 Stalk celery, finely chopped
4 Large carrot, roughly chopped
2 bay leaves
6 Sprig fresh thyme
As Needed extra-virgin olive oil
2 Teaspoon kosher salt
1/2 Teaspoon black pepper
2 Cup chicken or turkey stock, preferably homemade
350 ˚F
350 ˚F
160 ˚F