Name: Wayward Bar & Kitchens PIT TURKEY Recipe
Cook time: 12 h
Total time: 12 h
Yield: 10 servings
Cuisine: Southern
Ingredients: 1 each whole turkey (12–14 lb / 5.5–6.5 kg), neck and giblets removed; 1 cups kosher salt (for brine); 1 cups brown sugar (for brine); 1.5 tbs black peppercorns; 8 each whole cloves; 3 each bay leaves; 6 each garlic cloves, smashed (for brine); 6 l water (for brine, divided); 0.25 cups olive oil; 0.5 cups unsalted butter, softened; 6 sprigs fresh thyme sprigs; 4 sprigs fresh rosemary sprigs; 1 each lemon, halved; 4 each garlic cloves, smashed (for cavity & basting); 2 tsp coarse black pepper (to season); 6 each small cucumbers or Kirby cucumbers, sliced 1/4 inch thick; 12 each small pearl onions, peeled (optional); 3 each large cloves garlic, thinly sliced; 1 cups apple cider vinegar; 0.5 cups distilled white vinegar; 0.5 cups water; 0.5 cups mayonnaise (full fat); 1 tsp prepared horseradish (optional, for brightness); 1 tbs sugar; 2 tsp kosher salt; 1 tsp black pepper; 0.5 tsp celery seed; 0.25 tsp crushed red pepper flakes (optional); 2 lbs hardwood lump charcoal or wood chunks (hickory, oak, pecan); 2 cups apple or hickory wood chips, soaked 30 minutes (optional)

Method

Pit Turkey

Brine

Make the brine: in a large pot, combine 2 liters of the water with kosher salt, brown sugar, peppercorns, cloves, bay leaves and 6 smashed garlic cloves. Bring to a simmer, stirring until the salt and sugar dissolve. Remove from heat and add remaining water (cooling the brine). Chill the brine completely in the refrigerator (about 1 hour).

Submerge the turkey in the chilled brine in a large brining bag or container. If necessary, weigh the turkey down so it stays submerged. Brine in the refrigerator or a cooler packed with ice for 10–12 hours (overnight).

Prepare Turkey for Pit/Smoker

Remove the turkey from the brine, discard the brine, and rinse the turkey inside and out under cold water. Pat the turkey very dry with paper towels. Transfer to a rimmed sheet and refrigerate uncovered for 2–4 hours to further dry the skin (this helps crispness).

About 1 hour before smoking, combine softened butter and olive oil, then mix in chopped thyme and rosemary leaves (strip from stems) and 1 tsp coarse black pepper. Gently loosen the skin over the breast and thighs and spread half the herb butter under the skin (directly on meat), and rub the remaining butter over the outside skin. Tuck the wing tips under and tie the legs together with kitchen twine. Place 4 smashed garlic cloves and lemon halves inside the cavity with a couple sprigs of thyme and rosemary.

Set Up Pit/Smoker

Prepare a pit, offset smoker, or charcoal grill for indirect cooking at a steady 275°F (135°C). If using a charcoal pit, bank coals to one side and add wood chunks on the hot coals. Aim for low-and-slow smoke. Maintain temperature between 250–300°F (120–150°C). Place a drip pan under the grates where the turkey will sit to catch drippings.

When smoker is stabilized, place the turkey breast-side up on the grate above the drip pan. Insert a probe thermometer into the thickest part of the breast (not touching bone). Close the lid and smoke until internal temperature reaches 155°F (68°C) in the breast and 170°F (77°C) in the thigh; this will take approximately 3.5–5 hours depending on turkey size and pit temperature.

Basting (optional)

Every 60–90 minutes, baste the turkey lightly with pan juices or reserve melted herb butter. Do not open the smoker too often; quick, efficient basting is better than long interruptions.

When the turkey reaches the target internal temperatures, remove from the smoker. Tent loosely with foil and let rest 25–30 minutes before carving; carryover cooking will bring the breast to about 160–162°F. Remove twine and carve.

Alabama White Pickles (quick refrigerator pickles)

Prepare Vegetables

Wash and dry cucumbers. Slice cucumbers 1/4 inch thick. If using pearl onions, blanch in boiling water for 1 minute, then plunge into ice water and peel. Place cucumbers, pearl onions and sliced garlic into a clean wide-mouth jar or container with a tight lid.

Make White Pickle Brine

In a small bowl or measuring cup, whisk together apple cider vinegar, distilled white vinegar, water, mayonnaise, prepared horseradish (if using), sugar, kosher salt, black pepper, celery seed and crushed red pepper flakes. Whisk until the mayonnaise is fully incorporated and the mixture is homogenous. Taste and adjust salt or sugar if desired—the brine should be tangy and slightly creamy.

Pour the white brine over the prepared vegetables, pressing down so all pieces are submerged. Seal the jar and refrigerate for at least 4 hours, preferably overnight, before serving. Flavors will improve after 24 hours. These quick pickles will keep well refrigerated for up to 2 weeks.

Serve

Serve chilled alongside sliced pit turkey as a bright, tangy counterpoint. Spoon some of the pickling liquid and garlic onto the turkey for added flavor.

Finishing & Serving

Carve the rested turkey and arrange on a platter. Spoon some of the Alabama white pickles and a few tablespoons of the pickling brine alongside or on top of the turkey slices for contrast. Garnish with extra fresh thyme sprigs if desired.

Leftovers: Refrigerate carved turkey within 2 hours in airtight containers. Use remaining pickles as a condiment for sandwiches or salads.

Pit Turkey Recipe