ATBBQ Maple Orange Spatchcock Turkey Flavor Kit

This kit, built around Chef Tom's Maple Orange Glazed Turkey, gives your holiday bird a bright, sweet twist. Sweetwater Spice brine keeps it juicy, Cattleman's Grill Ranchero Seasoning adds savory depth, and a maple-orange glaze made with Tapped Maple Syrup finishes it off. Spatchcocking the turkey (removing the backbone and flattening it) helps it cook faster and more evenly, so you get crispy skin and juicy meat in about 90 minutes.

Spatchcock the turkey, then brine it for 1 hour per pound in the refrigerator. Season the breast and thigh meat under the skin with the Ranchero Seasoning, tuck pats of butter under the breast skin, and season the outside. Cook indirect at 375°F until the thickest part of the breast reaches 155°F, about 90 minutes for a 15 lb bird, then let it rest. The temperature will keep climbing as it rests. While the turkey cooks, reduce the maple syrup with fresh orange juice, chicken stock, balsamic vinegar, Dijon mustard and fresh thyme until syrupy, then brush the glaze over the rested turkey.

Check out Chef Tom's step-by-step guide to making a Maple Orange Turkey.

Oven cooking: Cooking in the oven? Follow the same steps at 375°F and cook until the thickest part of the breast reaches 155°F. Cook time should be about the same, but start checking the temperature early.

Includes

• 2 x Sweetwater Spice Classic Holiday Turkey Brine Concentrate, 16oz each

• 1 x Cattleman's Grill Ranchero Seasoning, 11.8oz

• 1 x Tapped Maple Syrup, 8oz