Category

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

Directions

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

Notes

Smoked Turkey

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