Dantanna's Grilled Thanksgiving Turkey

Dantanna's Grilled Thanksgiving Turkey

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The folks from Dantanna's stopped by Good Day Atlanta on Thursday to show Buck Lanford how to make Grilled Thanksgiving Turkey

WATCH FULL CLIP ABOVE!!!

Recipe:

Grilled Thanksgiving Turkey

For the Brine:
- 1 gallon apple cider
- 1 gallon water
- 2 cups kosher salt
- 2 cups sugar

For Dantanna's Dry Rub:
- 1 Tablespoon fresh rosemary (chopped)
- 1 Tablespoon granulated garlic
- 4 Tablespoons peppercorn blend (coarse)
- 2 Tablespoons Kosher Salt

For the Glaze:
- 1 cup maple syrup
- 3 Tablespoons canola oil
- 1 Tablespoon Dijon mustard
- 1 Tablespoon soy sauce

Cut your turkey into four pieces. For best results, use a turkey between 10-15 pounds. If you are not comfortable doing this, ask your butcher to do it for you. Place the turkey in the brine. The recipe for the brine can be adjusted up or down depending on the size of the bird and the vessel used for brining.  The turkey needs to be covered completely by the brine. Allow the bird to brine overnight.  Brining it longer than that is not a problem.

Pre- heat the grill to a medium-high heat. Remove the turkey from the brine and pat dry. Evenly coat the bird with the dry rub. Place the turkey on the grill skin side down. Cook until the skin start to brown, but move every once in a while to avoid scorching. Flip the turkey over and continue to cook.  When the turkey is close to being done, brush with the skin with the glaze and continue cooking until the turkey reaches an internal temperature of 160 degrees. If it seems like the turkey is cooking to fast (burning on the outside and still raw inside) lower the heat or place the turkey on foil so it is not directly exposed to the flame.  

For more information on Dantanna's visit their website at dantannas.com

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