Ingredients: |
Ingredients: Brine:
2 c. apple cider
2 gallons cold water
1 1/2 c. kosher salt
1 c. brown sugar
5 cloves garlic, smashed
2 T. peppercorns
2 oranges, thinly sliced
2 lemons, thinly sliced
5 rosemary sprigs
3 bay leaves
BBQ Rub:
1/2 c. brown sugar
2 T. paprika
1 T. smoked paprika
1 T. black pepper
1 T. kosher salt
1 T. garlic powder
1 T. onion powder
1 t. mustard powder
1/4 t. cayenne pepper
Turkey:
12 lb. whole turkey, giblets and neck removed
1/2 c. BBQ rub
1 onion, quartered
1 lemon, quartered
4 sprigs fresh herbs such as thyme, rosemary or parsley
3 c. chicken broth
cooking spray
|
Directions: |
Directions:The day before smoking the turkey, make brine, add turkey and refrigerate overnight.
To make brine:
Early in the day, place all ingredients in a large pot over medium heat. Bring to a simmer.
Cook for 2-3 minutes or until salt and sugar have dissolved.
Remove the pot from the heat and allow to fully cool before adding the turkey.
Place turkey in brine solution to fully submerge. Refrigerate overnight (18-24 hours).
When you're ready to cook the turkey, remove it from the brine and rinse with cold water; pat dry with paper towels.
To make the BBQ rub:
Mix all ingredients together. Sore in airtight container until ready to use.
Rub keeps for up to 3 months when stored in a seal tight, cool, dry place.
To make the turkey:
Preheat smoker to 250º. Load the smoker with apple wood.
Coat a large disposable aluminum pan with cooking spray. Place the turkey in the pan and tuck the wings under the body.
Stuff the cavity with the onion, lemon, and herbs; then tie legs together with kitchen twine.
Sprinkle the BBQ rub all over the surface of the turkey.
Place the turkey in the smoker. Cook for 6-7 hours basting with the chicken broth every 30-45 minutes, until a thermometer inserted into the thickest part of the thigh registers 165º. (If turkey starts to get too dark, cover it with foil.)
Let the turkey rest for 10-15 minutes then transfer to a serving plate.
|
This recipe for Smoked Turkey is from