Smokin’ Thanksgiving Turkey

Brine Time: Overnight

Cook Time:  30-40 minutes / lb

Brine & Smoking Ingredients:

• 12 Cups Water
• 1 Cup Salt
• 2 Cups Sugar
• 1 Cup Apple Cider Vinegar
• 2 tbsp Sage
• 2 tbsp Thyme
• 2 tbsp Rosemary
• 1 tbsp Pepper
• 4 Cups of Ice
• Apple Wood Chips

Basting Ingredients:

• 2 Cups Soften Butter
• 2 tbsp Sage
• 2 tbsp Thyme
• 2 tbsp Rosemary
• 1 tbsp Pepper
• 2 tbsp Salt

Directions

If you’ve never Smoked meat before, you’re in for a real treat.  And with our Electric Smoker, we’re making it as easy as 1,2,3!  Watch this quick overveiw video to get you started on your way to the best turkey dinner you’ve ever fixed!.  Using a thawed turkey or fresh turkey, clean out and remove all of the inner food items such as the neck, livers, and gizzards. When smoking a turkey, you should not prepare dressing inside the bird…smoking is not roasting. Clean, rinse, and set the bird aside and allow it to dry while you fix the brine.  Also, be sure to follow all food safety steps…click here.

To fix the Brine you will need to bring 4 cups of water to a boil, add the sugar and salt, allow to dissolve fully.  Then remove from heat, add 8 cups water, the apple cider vinegar, and 2 tbs sage, thyme, rosemary and 1tbs pepper. Make sure this mixture is in a large pot or bucket so when you submerge the turkey you don’t make a mess, add the ice to cool the mixture and submerge the turkey. The ice-water brine should be cold enough to keep the bird cold overnight.  Some people use a cooler to keep the bird and brine mixture cold.  A brining bag will help with the clean up.  Leave the turkey in the brine for 12-15 hours. For a quick review of this process, here’s a great turkey Brine Video by Alton Brown.

When the turkey is done bathing, you want to rinse it and pat dry then baste with the seasoned butter.  Set aside and set up your smoker.  Place water in the pan, or use apple juice and water.  This is used to keep the bird moist and stabilize the cooking temperature. Add wood chips, and bring temperature to 225.  Once the Smoker is ready place the bird breast side down and starting smoking.  Every hour you may want to baste it to add extra flavor.  Cook the turkey until the breast meat is at 175 and the thigh meat is at 180 about 30-40 minutes for each pound. Let the bird set for 15-25 minutes before servicing.