Smoked Turkey
Ingredients
Brine Ingredients
-
1
gallon
water
-
1
gallon
apple cider
-
¾
cup
brown sugar
-
1
cup
kosher salt
-
7-8
cloves
smashed garlic
-
4
sprigs
thyme
-
4
sprigs
rosemary
-
4
leaves
sage
-
4
leaves
bay leaves
-
2
tablespoons
cracked peppercorns
-
2
large
oranges, sliced
-
2
large
lemons, sliced
-
1
large
onion, sliced (optional)
-
1
large
apple, chopped (optional)
-
1-2
tablespoons
red pepper flakes (optional)
Turkey
-
12-17
pounds
whole turkey
-
to taste
seasoning for turkey (or Creole Seasoning)
Instructions
- Clean the turkey and remove giblets, then place it in a brining pot.
- Heat 4 cups of water until warm, then dissolve salt and sugar in it.
- Let the brine cool, then add remaining water and apple cider.
- Pour the brine over the turkey and add garlic, thyme, rosemary, sage, bay leaves, peppercorns, orange and lemon slices.
- Cover and brine the turkey in the fridge for 12 to 24 hours.
- Remove the turkey from the brine and dry it with paper towels.
- Brush the turkey with oil and optionally stuff it with onions and apple.
- Tie the turkey legs together with kitchen twine and preheat the smoker to 250-275°F.
- Place the turkey in the smoker and brush it every 1-2 hours.
- Smoke until the internal temperature reaches 165°F, rotating halfway through.
- Remove the turkey from the smoker and let it rest covered with foil for 10 minutes before carving.
Nutrition Facts (estimated)
Servings
10-12
Calories
825
Total fat
23g
Total carbohydrates
70g
Total protein
85g
Sodium
11804mg
Cholesterol
278mg
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