This Classic Holiday Turkey celebrates time-honored flavors—brined with apple, rosemary, and sage, injected with rich butter, seasoned generously, and finished with a glossy glaze. The result is a golden-skinned, deeply flavorful bird that stays juicy from the first slice to the last.
WHAT YOU'LL LOVE
- Bright seasonal flavor from apple, citrus, rosemary, and savory spices woven through the brine and glaze.
- Mouthwatering texture thanks to a brine-and-butter-injection combo that keeps the breast meat juicy through the whole cook.
- Picture-perfect presentation with golden, glossy skin and a holiday aroma that fills the kitchen.
- Reliable, repeatable results — a method solid enough for a first-time host, but detailed enough that experienced cooks get consistent results every time.
Classic Holiday Turkey
Tom Jackson
Rated 4.5 stars by 83 users
Category
Entree
Cuisine
American
Servings
14
Prep Time
30 minutes
Cook Time
3 hours 3 minutes
Calories
471
Prepared using a high-heat sear followed by a longer low-and-slow finish, this method locks in moisture and builds rich, layered flavor. With classic aromatics and a sweet-savory glaze, it’s a holiday centerpiece you’ll be proud to serve.
Ingredients
- 14 lb whole turkey
-
2 (16 oz) bottles Sweetwater Spice Classic Holiday Turkey Bath
-
1 cup Jacobsen Salt Co. Kosher Sea Salt
- 2 gallons cool water
-
Cattleman’s Grill Trail Dust AP Seasoning
- 1 cup unsalted butter, for injecting
- 1/2 cup unsalted butter
-
1/4 cup Reida Farm Wildflower Honey
- Zest of 1 lemon
- 2 tbsp apple cider vinegar
-
1 tbsp Worcestershire sauce
- 1 clove of garlic, crushed
- 1/4 tsp whole cloves
-
ATBBQ Classic Holiday Turkey Kit
For the glaze:
Get the kit for this recipe
Directions
- In a 22 quart Briner Bucket, combine the two bottles Sweetwater Spice Classic Holiday Turkey Bath, 1 cup Jacobsen Salt Co. Kosher Sea Salt and 2 gallons water. Whisk well.
- Place the turkey in the briner bucket. Submerge the bird with the plate and lock into place. Brine the turkey for 1-1.5 hours per pound (14-21 hours).
- Remove the turkey from the Briner Bucket. Transfer to a wire rack over a sheet pan. Pat dry with paper towels. Transfer to the refrigerator and let the skin dry out, uncovered, for 24 hours.
- Preheat your Yoder Smokers YS640s Pellet Grill to 450ºF, set up for indirect grilling (diffuser in place).
- Melt the butter. Let cool slightly (5 minutes). Load the butter into your pistol grip injector. Inject the butter into the breasts.
- Rub excess butter over the surface of the skin. Season the turkey on all surfaces with Cattleman’s Grill Trail Dust AP Seasoning.
- Truss the turkey with butcher’s twine, tying the legs together and pulling them toward the breasts, also pinning the wings to the sides of the breasts. Touch up the seasoning, as needed.
- Place the turkey (still on the wire rack over the sheet pan) on the main cooking grate, toward the right side of the grill. Cook at 450ºF for 45 minutes.
- In the meantime, combine all ingredients for the glaze in a Lodge 8” Cast Iron Skillet. Bring to a simmer and cook for about one minute.
- After 45 minutes, turn the heat down to 325ºF and brush the turkey with the glaze.
- Continue cooking until the internal temperature reaches 155ºF in the breasts, basting every 45 minutes.
- Remove the Classic Holiday Turkey from the grill and rest 20 minutes before carving.
Recipe Note
Recipe FAQ
Do I have to brine overnight?
Yes — the extended brine time deeply flavors and tenderizes the meat. For this 14 lb turkey specifically, aim for the full 14–21 hours the recipe calls for (roughly 1 to 1.5 hours per pound), rather than stopping short.
Can I skip drying the skin in the fridge?
Drying helps develop crispy, golden skin during the high-heat roast. It's highly recommended and shouldn't be skipped.
Can this be cooked in a conventional oven?
Absolutely. Just follow the same temperature steps — start at 450°F, then reduce to 325°F.
What internal temperature should the turkey breast reach?
This recipe lists 155°F, but USDA's minimum safe internal temperature for poultry is 165°F, including the breast. Cook to at least 165°F to make sure the turkey is fully safe before carving.
How should I store leftovers?
Refrigerate carved meat for 3–4 days or freeze for up to 6 months. Reheat gently with a bit of stock or glaze.
Can I cook this indoors?
5 out of 5 — this recipe is built to work equally well indoors or outdoors, following the same temperature steps either way.
Recipe Highlights
Butter injection before seasoning: Injecting melted butter directly into the breasts adds moisture from the inside, which is what keeps the meat juicy through the long roast.
Drying the skin for 24 hours: An uncovered rest in the fridge pulls surface moisture out, which is essential for crisp, golden skin once it hits high heat.
The two-stage temperature drop: Starting at 450°F and dropping to 325°F after 45 minutes sets the skin first, then finishes the bird gently without drying it out.
Basting with the glaze every 45 minutes: Repeated basting builds up a glossy, flavorful layer gradually instead of relying on a single coat that would burn or slide off.
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Nutrition
Nutrition
- Nutrition Serving Size
- 4 oz
- per serving
- Calories
- 471
- Carbs
- 5 grams
- Protein
- 38 grams
- Fat
- 33 grams
- Sodium
- 492 milligrams
