PINTS & PLATES: 24 Hour Brined and Smoked Lunn’s Mill Pub Ale Turkey

Posted by Stephen Barrett on

24 Hour Brined and Smoked Lunn’s Mill Pub Ale Turkey

Serves 6 - 8 | Total time 24 hours


  • 14 lb turkey


  • 2 cans Lunn’s Mill Pub Ale
  • 1 cup salt
  • 1 cup maple syrup
  • 1 tbsp peppercorns
  • 2 bay leaves
  • 1 sliced lemon
  • 1 head garlic
  • 1 shallot
  • 3 green onions
  • Water
  • Ice


  • 2 cups Lunn Mills Pub Ale
  • 2 cups apple cider vinegar
  • 2 cups water
  • Spice blend of your choice

Pairing Suggestion – Lunns Mill Patio Saison


  • Mix 2 cans Lunn’s Mill Pub Ale, 1 cup salt, 1 cup maple syrup, 1 tbsp peppercorns, 2 bay leaves, 1 sliced lemon, 1 smashed head of garlic, 1 chopped shallot, and 3 green onions in a large bucket or container that can hold the turkey
  • Add 1 cup of water and mix until all ingredients are dissolved. Add turkey to brine and fill with water until it is submerged. Add ice and refrigerate for 2 – 24 hours
  • When ready to cook, remove turkey from brine, pat dry, and salt the entire turkey
  • Light two fires and let burn down until only coals remain
  • Over one fire, place cooking grate and keep stocked with coals. Keep second fire burning as coal generator. Continue to bring coals from the second fire to the turkey fire all day until turkey is cooked
  • Spatchcock the turkey. To do this, cut the backbone out of the turkey with cooking shears.
  • With paper towel, pat the turkey dry. Flatten the turkey out and season with salt, pepper, and your favourite spice blend
  • Place turkey bottom side down with breasts away from fire onto the cooking grate
  • Continue to add coals to fire and spritz turkey every 30 minutes
  • Watch the fire throughout and put out any flames that ignite beneath the cooking turkey
  • After 6 – 8 hours, the internal temperature should reach 170. At this point, turn the turkey over to crisp the breasts for 30 – 45 minutes
  • Remove turkey from smoky fire, cover with tinfoil, and let rest for 20 minutes before slicing
  • Enjoy!


Copyright © 2022 by Seasoned Plate | Chef Stephen Barrett

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