Smoked Turkey, brine, and rub recipes (required prep time the night before)
10 lbs turkey (10-12 lbs)
Brine
1 cup Kosier Salt
1 cup packed brown sugar
2 qts Apple Cider
2 qts water
Rub
1 tsp pepper
2 tsp Thyme
2 tsp rosemary
1 tsp sage
1 tbsp garlic powder
2 tbsp Basil
2 tsp brown sugar
Additional
1 qt apple joice
Brine
1
In a bowl or bucket, combine ingredients, mix vigorously until all dissolved. Pour over turkey. Ensure Turkey is fully submerged.
Note: 20 Lb bird in 5 gallon bucket needs ~44 cups of water (11x what's listed)
Rub
2
Mix all rub ingredients
Rinse turkey to remove brine, pat dry. Mix all herbs, rub inside and outside of bird
cooking
3
Use Apple Juice in drip pan, use Mesquite (or cherry) wood in smoke box. Heat to 200-225 degrees
Smoke approximately 30 minutes per pound, until middle temp reaches 180 degrees
Let sit 15-20 minutes to prevent juices from running
Ingredients
10 lbs turkey (10-12 lbs)
Brine
1 cup Kosier Salt
1 cup packed brown sugar
2 qts Apple Cider
2 qts water
Rub
1 tsp pepper
2 tsp Thyme
2 tsp rosemary
1 tsp sage
1 tbsp garlic powder
2 tbsp Basil
2 tsp brown sugar
Additional
1 qt apple joice