1 (12 to 16 lb.) turkey
2 gal. water
3 c. Kosher salt
3 c. sugar
1 bunch each: rosemary, sage and thyme
1 bulb garlic, top sliced off
1 c. peppercorns
3 apples, halved
3 oranges, halved
1 gal. apple cider
3 bags ice
1 large cooler
1 bottle bourbon
* H-E-B Hickory Smoking Chunks
Brine Turkey: Heat water in stock pot over medium heat. Combine salt, sugar, herbs, garlic
and peppercorns. Stir until salt and sugar are completely dissolved.
Pour dissolved solution into cooler with cider, fruit and ice. Place turkey in the cooler
breast side down. Make sure the turkey stays completely submerged, and the temperature sta
ys below 40°F.
Brine the turkey for at least 24 hours. Then remove from brine and pat dry. Rub turkey wit
h oil and any additional seasons.
Smoke Turkey: Prepare smoker by lighting wood and prepping coals. The ideal smoking temper
ature is between 220 and 240°F. While smoker is heating, place wood chips in bowl and
soak in bourbon.
Once wood has burned into coals and desired temperature has been reached, place the turkey
on the smoker. You may want to place a pan under your bird to gather any drippings.
The turkey will take on the most smoke flavor and color during the first few hours of smok
ing. This is when you should place your soaked chips onto the fire. The chips should be da
mp, but not dripping.
Allow 35 to 40 minutes per pound of cook time. When necessary, feed your fire with additio
nal wood. The temperature may rise once new wood has been added. Lifting the lid or openin
g the flue will help to drop temperature and keep it more consistent.
Once your turkey has reached 165°F, remove it from the smoker. Let it rest for 15 to 3
0 minutes; then carve and serve as desired.
No Nutritional Information Available
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