Ingredients: |
Ingredients: 12 lb Turkey (without salt solution)
1 cup packed dark brown sugar
2 cups pickling salt (2 1/2 cups if using kosher salt)
2 gallons water (non-tap if possible)
3 tbsp. italian bread dip seasoning (can substitute with pepper, garlic powder, rosemary, and ground thyme, combined to make 3 tbsp.)
Grapeseed oil (or canola oil) sufficient to rub on turkey
Paprika (ground) sufficient to lightly dust turkey
Cayenne Pepper (ground) sufficient to very lightly dust turkey
Italian bread dip seasoning sufficient to dust turkey
Black pepper sufficient to dust turkey
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Directions: |
Directions:Mix brown sugar and salt with water until dissolved, then add Italian bread dip seasoning. Add turkey so that it is completely covered in liquid and refrigerate overnight (can put in cooler and add bags of ice to keep cold; regular ice will dilute the brine). Remove turkey and pat dry with paper towels inside and out. Rub with grapeseed oil, then dust lightly with paprika, then cayenne pepper (to taste, a little goes a long way), italian bread dip seasoning, and black pepper. Prepare smoker and heat to 340º-350º (I use a Weber smokey mountain; any will do as long as it can reach about 340º). I use pecan wood and add about 6 small chunks and wait till they are engulfed in flame to add turkey. If using other smoker, refer to directions specific to smoker. I prefer pecan wood with turkey. If unavailable, try cherry or another fruit wood. Avoid hickory or mesquite as I feel it overpowers turkey. Once smoker is ready, add turkey and smoke for roughly 2 ½ hours until 160º in the breast (don't go over 160). Let sit 20-30 minutes before carving (important as turkey will continue to cook a bit and you will lose juiciness if you cut too soon). |
This recipe for Pecan Smoked Turkey is from