8 - 9 hours
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 stays below 40°F.
Brine the turkey for at least 24 hours. Then remove from brine and pat dry. Rub turkey with oil and any additional seasons.
Smoke Turkey: Prepare smoker by lighting wood and prepping coals. The ideal smoking temperature 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 smoking. This is when you should place your soaked chips onto the fire. The chips should be damp, but not dripping.
Allow 35 to 40 minutes per pound of cook time. When necessary, feed your fire with additional wood. The temperature may rise once new wood has been added. Lifting the lid or opening 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 30 minutes; then carve and serve as desired.
No Nutritional Information Available