Thanksgiving 2022 Holiday Hours

Thanksgiving is a day of gathering with loved ones to express gratitude and love to one another. To celebrate, we at Hydra Hot Tubs and Pools will be closed from 11/23 to 11/27. The large feast is what most look forward to for Thanksgiving, so below we have included a Big Green Egg recipe for Bourbon-Brined Smoked Spatchcocked Turkey.

Best Grill Ever

Big Green Egg is an all-in-one ceramic Kamado style grill that serves as a grill, roaster, smoker and oven. Both our Fort Mill and Rock Hill locations sell the Big Green Eggs, charcoal, sauces, seasonings and accessories.

Bourbon-Brined Smoked Spatchcocked Turkey

Ingredients

1 12-14 lb whole turkey, thawed and spatchcocked
Big Green Egg Savory Pecan Seasoning
Smoking wood chips or chunks – we suggest pecan, cherry or apple as their milder flavors complement poultry

Instructions

At least 12 hours before the beginning of cook time, place the turkey in the brine and weigh it down to keep it completely submerged. Refrigerate until needed.
After removing the turkey from the brine, pat the turkey dry with paper towels. Season as wanted – we recommend the Big Green Egg Savory Pecan Seasoning – and then place in the refrigerator for 3-4 hours.
Add the smoking wood chips or chunks. Set the EGG for indirect cooking with the convEGGtor at 350°F.
Place the turkey, bone-side down, on the EGG and close, keeping the temperature steady at 350°F. Smoke the turkey until the internal temperature reads 165°F (will likely take around 2 hours for a 14 pound bird). Remove the turkey from the EGG and cover with foil. Let rest for about 30 minutes. Slice and serve.

Brine Instructions

One day before the cook, make the brine. In a deep container, combine all of the brine ingredients. Mix well until the salt and sugar are dissolved. Place in the refrigerator for at least 4 hours until well chilled. Use immediately or keep refrigerated for up to a week.

Brine Ingredients