Directions

1. Bring one quart of water to a boil in a large stock pot.
2. Once boiling, add the contents of the brine packet. Return the liquid to a boil and simmer for 5 minutes.
3. Remove from heat and add 3 quarts of COLD water along with two beers.
4. Place in the fridge until cooled down to 40 degrees.
5. Remove the gizzard pack and neck from the cavity of the turkey. Place the turkey in the brining bag, breast side down.
6. Pour the brine into the bag with the turkey until the turkey is fully covered.
7. Seal the bag and place in the fridge for 12-16 hours.
8. Remove the turkey from the brine and rinse with cold water.
9. Set on a roasting rack and pat dry with paper towel.
10. Sit the turkey up with the legs down. Take a sharp knife and cut downward on one side of the back bone.
11. Repeat the cut on the other side of the backbone to completely remove it.
12. From the inside of the turkey, make a ½” deep cut into the breast bone to help break it.
13. Flip the turkey over and then press down on the breasts until the bone pops and the turkey flattens out.
14. Season on all areas with Cock-A-Doodle Brew Rub.
15. Allow the turkey to sit at room temperature for 45-60 minutes before roasting.
16. Pre heat the oven or grill to 325 while the turkey rests at room temperature.
17. While still on the roasting rack, place the turkey in a roasting pan and into the oven. Or if grilling, place the turkey on the grill over indirect heat.
18. Cook for 3-4 hours. Once a meat probe reads 165 degrees in the thickest part of the breast, the turkey is done. Start checking the internal temperature after 2 hours and 30 minutes. (roughly 13-15 minutes per pound of turkey)
19. Remove the turkey from the oven and allow to rest for 20 minutes before carv