• Start off by making the PitmasterX classic brine recipe, you will need this for all three of the turkey variatons.

Roasted turkey

• Start by injecting the brine into the turkey using a syringe. Be careful not to puncture the skin too much, so try to get underneath the skin as much as possible. A three kilogram bird will require around 300ml of brining liquid.
• Fold the wings by tucking them behind the back of the turkey. Then cross the legs of the bird by tying them together with butchers twine.
• Now it's time to get the seasoning on, if your bird feels wet on the outside you won't need an adhesive fot the rub. However, if the skin is dry, start off by applying a small coating of olive oil on the bird.
• Put on a good layer of the PitmasterX Classic BBQ Rub. Don't forget to season the inside cavity of the turkey!
• Fire up your barbecue and add a chunk of smoke wood.
• Set in the heat deflectors and put in the grillgrates at the lowest position.
• Place a baking tray with a rack on the grill and put on the turkey.
• Place your thermometer inside the turkey breast. Don't skip this step because we're cooking this bird on temperature, not time!
• Set the top vent to 2 fingers open and the bottom vent to 1 finger open. Stabilize the barbecue to a smoking temperature of 120C/248F. If the barbecue gets too hot, close the vents a little further.
• Once the bird hits a core temperature of 72C/162F, it's time to take it off.
• Put it under a sheet of aluminum foil and let it rest for 10 minutes. Then, carve it up and you're ready to eat!

Spatchcock turkey

• We're starting off by flattening out the Turkey. Put the bird on it's breast to expose the spine.
• Take a large and very sharp knife or a pair of poultry scissors and cut out the back spine. Don't throw it out though! It contains a lot of flavour and is perfect for making a nice sauce.
• Cut open the bones that hold the breasts together.
• Flip the bird around and flatten it out by applying some pressure and pushing down on it.
• Now inject the bird with the brining liquid using a syringe.
• Drizzle on some olive oil and coat the bird with it.
• Sprinkle on a good amount of the PitmasterX Classic BBQ Rub.
• Set up your Kamado Joe for direct grilling and fire it up.
• Put on the grillgrates and place your turnkey on the grill with the breast facing up.
• Place your thermometer in the center of the thickest part of the turkey breast.
• Close the top vent to 1 finger open and the bottom vent to 2 fingers open.
• Since you're cooking over direct heat, keep a close eye on the bird to make sure it doesn't burn.
• After about an hour, flip the bird over to cook the other side.
• Once the bird hits a core temperature of 72C/162F, it's time to take it off. Make sure you don't lose any drippings because that stuff is liquid gold.
• Let it rest for 10 minutes and you're ready for the feast.

Rotisserie turkey

• Start off by injecting the turkey with the brining liquid using a syringe. Be careful not to puncture the skin too much, so try to get underneath the skin as much as possible. A three kilogram bird will require around 300ml of brining liquid.
• Coat the bird with some olive oil and sprinkle on a good amount of the PitmasterX Classic BBQ Rub. Don't forget to season the inside of the turkey.
• Place the JoeTisserie on your kamado Joe and load it up with charcoal.
• Light up the charcoal and once it's fired up, devide the charcoal in 2 and move it to the sides.
• Skewer on your turkey on the rotisserie and secure it tightly. Make sure your rotisserie can handle a big bird like this one.
• Stick in a thermometer in the thickest part of the breast of the turkey.
• Place the turkey on your barbecue and let it spin.
• Open up the top and bottom vent to 2 fingers open and let the barbecue come up to a temperature of 160C/320F.
• Once the turkey hits a core temperature of 72C/162F, it's time to take it off.
• Let it rest for 10 minutes and then you're ready to dive in!