This recipe is sponsored by FoodSaver®, all opinions are my own.

Aight Guys!!  Let’s talk turkey!  I know everyone has their favorite way to prepare their Holiday Turkey, but today I’m going to show you one of my favorite ways to prepare a turkey.  I’ve partnered up with FoodSaver® to show how brining your turkey and storing your leftovers can be done quickly and easily!

I am going to start off by using the FoodSaver® Expandable Roll.  So basically roll it out until you get to the length you will need and cut it.  Now I will tell you to leave yourself a good bit of extra length so you have room to seal it up.  Once you cut it to length, use the FoodSaver® to seal one end of your bag.  Next, place your turkey in the bag and add your brine and whatever aromatics you like inside with the turkey.  Try to get as much air out of the bag as possible and seal off the top of the bag with the FoodSaver®.  Place your bag in a cooler and cover with ice.  Allow to brine at least 24 hours.

After 24 hours it’s time to remove the turkey from the brine and get it rinsed off with fresh cold water.  It is best to use paper towels to make sure the turkey is completely dry before seasoning.  So my method of choice for this bird is something I like to call The Frugoni Frog Method.  My good buddy Al Frugoni taught me this method a couple years ago.  It’s basically a different way of spatchcocking, but instead of cutting out the backbone, you are simply cutting through the rib cage under the breasts so it lays out flat and looks just like a frog!

Once you get your turkey Frogged out, it’s time to get it seasoned up!  This is where you can get creative and season the bird with whatever poultry seasoning you prefer.  I also mixed up a compound butter to put up under the skin of the breasts.

Now it’s time to get that bird on the smoker!  I have my pellet smoker set to 225 degrees and we are gonna let it smoke for an hour and a half.  After an hour and a half, I sprayed the skin with Duck Fat Spray and cranked the temp up to 350 degrees and let it cook until the turkey reaches an internal temperature of 165.  Bring it inside and let it rest for 15-20 minutes.

All that’s left to do is get that bird carved up and dig in!  Now I don’t know about you guys, but my absolute favorite part of the turkey are those 2 little pieces on the back!  We call them “The Oysters” and they are delectable!

If you happen to have any leftovers, the Reusable Vacuum Zipper Bags work perfectly!  Just fill the bag with leftovers, zip it up and use the handheld part of your FoodSaver® to remove all the air.  Now just toss it in the fridge for those leftover turkey sandwiches the next day! The great thing about these bags is that they are also freezer, microwave and Sous-vide safe!