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Smoking Your Thanksgiving Day Turkey

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Brine Ingredients

 

2 Gallons Cold Tap Water

2 Cups Pure Honey

2 Cups Table Salt

 

Rub Ingredients

 

1 tsp. Cinnamon

1 tsp. Oregano Leaves

½ tsp. Dried Minced Garlic

½ tsp. Cumin

¼ tsp. Nutmeg

¼ tsp. White Pepper

¼ tsp. Black Pepper

 

Turkey Ingredients

 

12 to 14 lb. Thawed Turkey

½ Stick Salted Butter (Melted)

1 Medium Red Apple (Cored and Diced)

1 Cup Diced White Onion

1 Cup Diced Carrots

1 Cup Diced Celery

 

Rub

 

Combine all ingredients in a Ziploc® bag and shake vigorously.

 

Brine

 

Important Note: Ensure the stock pot will fit in the refrigerator before continuing. Combine all ingredients in a large stock pot and mix until the salt has completely dissolved.

 

Turkey

 

Remove neck and giblet packet that may be inside turkey cavity and discard, or refrigerate for later use in gravy. Thoroughly rinse turkey, inside and out, with cold water. Completely submerge turkey in brine. Refrigerate for 12 to 14 hours (about one hour per pound).

 

After brining, remove turkey from brine solution and rinse thoroughly. Baste turkey with melted butter and sprinkle rub over entire bird inside and out. Place aromatics – diced apple, onion, carrots, and celery – inside the turkey cavity. You are ready to smoke!

 

Smoking

 

Smoke for approximately six to eight hours at a temperature of 230° F. Rotate turkey 180 degrees halfway through smoking to ensure an even distribution of smoke. When the turkey reaches an internal temperature of 165° F. remove from smoker. Allow to rest for 15 minutes before carving. (Note: Do not consume aromatics.)

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