Brine turkey in 2 tablespoons sea salt and
filtered water to cover for each 3 lbs. of meat.
Cover and refrigerate 24-36 hours. Remove from
refrigerator 1/2 hour before cooking. Pat dry. Rub with
herbs and spices. E-Z way to season with rub. Mix spices
and herbs in large plastic bag. Add meat, juggle and
shake to coat.
Prepare coals for both direct and indirect heat. Place a
drip pan under indirect heat side. Put 2 cups filtered
water in drip pan. Quick sear both sides of turkey on
hot coals.
Move over indirect heat.
Use upper and lower vents open or partly closed to
regulate even low heat 250°-300°.
Roast until thermometer placed 2 inches into thickest
part of breast, not touching bone, fat, or gristle reads
155°-160°
Wrap and rest meat in foil 15-20 minutes.
Use pan drippings.
It’s all gravy; Paleo, Gluten Free, Low Carb, or Regular From Pam’s Turkey Primer Chapter 2
Chia seed gravy/sauce.
Paleo Gluten Free Low Carb Chia Seed Gravy Sauce
Slice meat.
Serve with Gluten-Free, Low-Carb, Paleo gravy.
Optional side dish of Paleo/Low-Carb Eggplant
Pam's Tactical Kitchen 