The COMPLETE Turkey Guide

This is the definitive live fire turkey guide. Three cooking methods, two brine techniques, compound butter, signature rub, and the gravy that ties it all together. No more hunting through five different recipes hoping they work together. I built this as one complete system—every component tested together, every technique proven over years of holiday cooks.

WHAT'S INSIDE:

• Foundation Rub - The balanced base that works on everything. Your blank canvas.
• Smoky Maple Dry Brine - For smoked and grilled methods. Maximum bark, crispiest skin.
• Classic Wet Brine - For rotisserie. Deep seasoning and moisture retention that survives the spin.
• Compound Sage Butter - Under the skin AND over the skin. Non-negotiable on all three methods.
• Port Wine & Thyme Gravy - Built from the drippings. Like it should be.
• Method 1: Rotisserie - 350-375°F, 2.5-3 hours. Primal. Self-basting. Crackling gold.
• Method 2: Smoked Spatchcock - 240-250°F, 3.5-4.5 hours. Maximum smoke penetration. Visible smoke ring.
• Method 3: Grilled - 350-375°F, 2-2.5 hours. Weeknight-friendly without sacrificing flavor.

PLUS:

• Complete prep timelines for each method
• Method comparison chart
• Troubleshooting guide
• Quick reference cheat sheet
• The non-negotiables that make or break your bird

THE NON-NEGOTIABLES:

1. Pull at 155-160°F breast temp—not 165°F
2. Wrap and hold 30-60 minutes minimum
3. Compound butter under AND over the skin
4. Dry the skin before cooking—wet or dry brine

Every technique tested. Every lesson earned the hard way. This is the turkey system.