Steve has been having a lot of fun using his new smoker this year. He heard that smoking a turkey really was the way to go, so he was eager to see if all the buzz was right!
The Brine (inspired by Ree Drummond’s recipe, minus a couple ingredients I couldn’t find)
2 gallons water
3 cups apple cider
2 cups brown sugar
1 cup salt
3 tablespoons peppercorns
5 bay leaves
5 cloves garlic, minced
Bring ingredients to boil, then let cool to room temp. Can add ice to bring it to cooler temperature faster.
Brine for 18-24 hours, refrigerated
(See Ree’s full brine recipe, including timing, here.)
Get all the weird stuff out from inside the cavity of the turkey. It’s nasty.
Season with The BBQ Rub by Killer Hogs. (Order it here.)
Stuff turkey with aromatics (apples, onions, celery, etc)
Set smoker to 300 degrees
Smoke til all parts of the turkey come to a minimum of 165f. This took me about 4 hours for a 13lb turkey. Times vary based on size of turkey. Can baste or continue to spray with canola oil every hour of so to keep skin from frying out too much.
Let rest for 15-30 minutes, covered in foil.
Enjoy (and find someone to carve it for you. That’s a bear to do!)