ATBBQ Smoked BBQ Turkey Kit

This kit builds a sweet-and-smoky BBQ turkey around three components: an apple cider brine, a sweet-and-spicy Cherry Habanero rub, and a tangy barbecue sauce that doubles as the base for a quick cran-apple sauce on the side.

You get one 16 oz. bottle of Cattleman's Grill Butcher House Brine Mix, a 14 oz. bottle of R Butts R Smokin' Cherry Habanero Competition Barbecue Seasoning, and a 14 oz. bottle of Firebug BBQ Mild Grilling Sauce. Brine the turkey in a mix of apple cider, water, and the Butcher House Brine for 1 hour per pound, inject with a butter-cider mixture, then season generously with the Cherry Habanero rub before smoking over applewood. Simmer the Firebug sauce with cranberries, apple cider, and maple syrup for a quick Cran-Apple BBQ sauce to serve alongside.

Smoke until the thickest part of the breast clears 165°F and the thighs read over 170°F — 165°F is the USDA's minimum safe temperature for poultry.

Get the recipe here: Apple Smoked Barbecue Turkey.

Includes

• Cattleman's Grill Butcher House Brine Mix, 16oz

  • Ingredients: salt, dehydrated brown sugar, sugar, dehydrated garlic, dehydrated onion, and spice.

    No MSG

• R Butts R Smokin' Cherry Habanero Competition Barbecue Seasoning, 14oz

  • Ingredients: sugar, salt, spices including paprika and habanero pepper, cherry powder, dehydrated garlic, and not more than 1% silicon dioxide added to prevent caking.

• Firebug BBQ Mild Grilling Sauce, 14oz

  • Ingredients: water, tomato paste, brown sugar, sugar, molasses, apple cider vinegar, distilled vinegar, yellow mustard (water, vinegar, mustard seed, salt, turmeric), honey, raspberries, blackberries, salt, dehydrated garlic and onion, spices (including chili peppers, paprika, ground mustard), natural smoke flavor, lemon juice concentrate, potassium sorbate and sodium benzoate (preservatives)