Turkey

Turkey is the lean, easy-to-dry-out bird that rewards proper technique — brined or injected before it goes anywhere near heat, then rubbed under the skin, so it comes off the smoker moist and carves clean instead of coming out chalky. It's built for a whole bird or a boned-out breast, smoked or roasted low and slow with a visible smoke ring through the meat, rubbed under the skin for colour, and finished with a tangy fruit sauce at the table for the festive spread.

Start with Butchers Axe's Chicken Injection/Brine or Meat Church's T-Bird's Poultry Injection to lock in moisture, Hardcore Carnivore's Poultry Rub for genuinely golden skin, Jack Daniel's Chicken Rub or Loot n' Booty's Gold Star Chicken Rub for a competition-style crust, and Tracklements' Cranberry, Port & Orange Sauce to serve alongside the carved bird.

It genuinely covers the whole cook, not just one step — brine, injection and rub from US comp-BBQ brands like Meat Church, Jack Daniel's and Loot n' Booty, plus small Australian makers like Butchers Axe and Hardcore Carnivore, and finishing glazes from Heavenly Hell's Hallelujah Hustle BBQ Glaze or a dedicated Poultry & Game Seasoning, and even a mustard-honey finishing sauce in Meat Mitch's Yellow Brick Road.

Most carry a gluten free or gluten friendly tag, and every one is built to keep a lean bird juicy right through to the table. Brined right, carved juicy.

Explore more: our chicken and a roast collections.