ATBBQ Honey Mustard Rotisserie Turkey Kit

ATBBQ Honey Mustard Rotisserie Turkey Kit Frequently Asked Questions

What’s included in the Honey Mustard Rotisserie Turkey Kit?

This kit from ATBBQ includes everything you need to make a standout rotisserie-turkey: two 16 oz bottles of Sweetwater Spice Lemon Thyme Turkey Bath brine concentrate, one 9.9 oz bottle of Cattleman’s Grill Lone Star Brisket Seasoning, one 8 oz bottle of Kozlik's Market Mustard, and one 12 oz squeeze bottle of Reida Farms Kansas Wildflower Honey.

What flavor profile does this kit deliver?

The kit builds a juicy, flavor-rich bird through a lemon-thyme brine, followed by a pepper-forward rub, then finished with a sweet and tangy honey-mustard glaze combining Dijon mustard and wildflower honey. The result is bright citrus & herb notes, savory bark and a sweet-mustard lacquer.

Which cooking methods suit this kit best?

While it’s designed for rotisserie cooking on a grill (over charcoal or indirect heat), you can also use it for oven roasting or smoking. The process: brine the turkey overnight, apply the rub, cook until near temperature, then apply the glaze in the last phase for perfect finish.

What size turkey should I plan for and what internal temp should I target?

This kit is best for a whole turkey in the 12–16 lb range (or similarly sized bird). For the rotisserie method shown by Chef Tom, when the breast reaches about 135 °F apply the glaze, then cook to ~155 °F in deepest part of breast before resting.

How long should I brine and how do I apply the rub and glaze?

Use the brine concentrate mixed with salt and cold water to fully submerge the bird; plan approximately 1 hour of brine time per pound. After brining and drying the bird, apply the Lone Star Brisket rub evenly over the exterior. When cooking, apply the honey-mustard glaze (equal parts Dijon mustard + wildflower honey) when the breast hits ~135 °F, then finish to ~155 °F before resting.

Any storage and prep tips for freshness and best result?

Store all components in a cool, dry place until use. After brining, pat the turkey thoroughly dry (or air-chill uncovered in fridge if time allows) to help the rub adhere and the skin crisp. During cooking, for rotisserie method use indirect heat so the bird spins evenly and doesn’t burn. Let the turkey rest at least 15 minutes before carving so juices redistribute.