Turkey Brine (depends on size of turkey)
1 gallon of cold water
1 cup kosher salt
1/2 cup brown sugar or sugar
2-3 rosemary sticks
1/4 cup peppercorns
3 bay leaves
3 cloves garlic
2-3 sticks of thyme
1 granny smith apple
2 stalks of celery
1/2 cup parsley
1/2 onion
Butter Paste (amount of paste depends on size of turkey)
1-2 sticks of butter, softened
Italian Seasoning/Herb mixture seasoning
5 cloves fresh garlic, minced
3/4 tbs cracked pepper
Directions:
Directions:
Brine - To be made 24 hours before you want to cook turkey
- To create the brine, combine all ingredients in a large container. When creating the brine, be sure to use kosher salt. If you use table salt, it will cause the brine to become too salty. If you do decide to use table salt, be sure to adjust the measurement ratio from kosher salt to table salt.
- Place the turkey (breast down) in the larger container.
- Be sure the turkey is completely submerged in the brine. If turkey is not completely submerged, be sure to add some more water, salt, and sugar. If you only add water to the brine mixture, it will dilute the salt content and prevent the turkey from being moist.
- Place the turkey in the refrigerator for 24 hours.
On the day of making turkey:
- Fire up the smoker to 325°F.
- Take turkey out of brine and pat completely dry. Be sure to completely dry the turkey, this will allow you to get a nice crisp to your turkey.
- Fill 2 ziplock bags with ice and place they over each turkey breast for 20 minutes. This will allow your turkey breast to stay moist while it cooks in the smoker.
- While the breasts cool, create the butter paste.
- Remove the bags of ice and pat the turkey dry. Apply the butter paste to the turkey. Be sure to cover the top and sides with the butter paste.
- Place a cooling rack on the bottom of the roasting pan. Do not let the turkey sit on the bottom of the pan. Place turkey in the roasting pan.
- Pour 1 to 1 1/2 cups of water in the roasting pan to keep the turkey moist throughout the smoking process.
- Smoke turkey over indirect heat. The turkey will be cooked 1 hour per every 5 pounds. Example: If you have a 15 pound turkey, you will cook it for 3 hours. If you continuously open the smoker, it will take longer to cook.
- The turkey is ready to be taken off the smoker when the temperature of the turkey breast is at 160°F and the turkey thigh is at 180°F.
- Take turkey out of smoker and cover with foil so it stays warm. Let it rest for 20 minutes.
