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INGREDIENTS
Brine
1 gallon water
1 cup kosher salt
1 large onion, sliced
2 oranges, sliced
2 lemons, sliced
4 sprigs fresh thyme
4 bay leaves

Additional
Duce’s Wild Poultry Rub
1 whole turkey (12-14 lbs)
1/2 cup mayonnaise (for binder)

INSTRUCTIONS
1. Spatchcock the Turkey: Using poultry shears, remove the backbone. Press firmly on the breastbone to flatten the turkey.

2. Brine the Turkey:
Submerge the spatchcocked turkey in the brine for 12-24 hours. Ensure the turkey is fully covered.

3. Drain, Dry, and Season:
Remove the turkey from the brine, pat it dry. Rub the turkey with mayonnaise as a binder, then season with Duce’s Wild Poultry Rub.

4. Smoke the Turkey:
Preheat the Weber Smokefire to 250°F. Place the turkey on the smoker grates. Smoke for 3 to 3.5 hours, until the internal temp reaches 165°F. Rest for 20-30 minutes before serving.