Smoked Turkey Brine Recipe with Smoked Turkey Rub

Ingredients

• Turkey

  White, Oven Roasted, 1 lb Family Size - Oscar Mayer

  100g

• Water

  Plain, clean water

  40 cup or 9.47kg

• Maple syrups

  1 ½ cup or 483g

• Salt

  Table

  1 cup or 292g

• Bay

  Castella

  200g

• Garlic

  Raw

  10 cloves, minced or 30g

• Sage

  Spices, ground

  1 cup or 32g

• Thyme

  Fresh

  48 tsp or 38g

• Parsley

  Raw

  1 cup or 60g

• Oregano

  Spices, dried

  24 tsp, leaves or 24g

• Rosemary

  Fresh

  ½ cup or 14g

• Pepper

  Spices, white

  1 tsp, ground or 2g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Salt

  Table

  2 tsp or 12g

• Paprika

  Spices

  2 tsp or 4g

• Yeast

  Leavening agents, baker's, active dry

  2 tbsp or 24g

• Apples

  With skin

  1 cup, quartered or chopped or 125g

• Onions

  Raw

  1 cup, chopped or 160g

• Lemons

  Raw, without peel

  2 fruit, small or 116g

• Parsley

  Raw

  100g

Directions

1. Unwrap the turkey and remove giblets, liver, and neck. Dry the turkey well with paper towels.
2. Combine all the brine ingredients in a large pot and stir until the salt is dissolved.
3. Place the turkey In a container that will allow it to stay submerged in the brine such as a stockpot. Pour in the brine. (Tip: You can also place the turkey in a brining bag. Fill with brine and seal. Then place the bagged turkey in an insulated cooler with ice. Place the cooler in a cold place like the garage or outside on the back porch.)
4. Cover turkey and refrigerate 24-36 hours.
5. When you are ready to begin smoking the turkey, remove it from the brine, and pat dry with paper towels.
6. In a small bowl, combine the rub ingredients. Rub the inside and outside of the turkey with the seasoned paste. Toss any remaining turkey seasoning mixture into the main cavity of the turkey.
7. Stuff the turkey with apple, onion, whole lemons, and herbs.
8. Truss the brined turkey with skewers. Place a meat thermometer in the thickest part of the thigh.
9. Place the brined turkey breast side up on a wire rack in a roasting pan that will fit Into your smoker.
10. Put the turkey into a 400-degree F smoker for about 30 minutes. (If your smoker doesn't get that hot, put it at the highest setting possible.)
11. Bring the temperature down to 240-260 degrees F. Maintain that temperature throughout the smoking time. Cook turkey for about 30 minutes per pound, or until the meat thermometer reads 165 degrees F approximately 6-7 hours for a 12-15 pound turkey.
12. When done, remove the turkey from the smoker. Let the smoked turkey sit for 20 minutes before carving.
13. Recipe by: Anne-Marie Nichols (source: https://www.thismamacooks.com/2016/11/brining-smoking-thanksgiving-turkey-recipe.html?epik=dj0yJnU9SnREYlBBMWVfbDFYTEZlQkkxUDFhVlM1TXo3VmlHMUkmbj1haGZEdWtGa2kyMm9SYVVnNmVMaHNRJm09MyZ0PUFBQUFBRjRCRlBB)

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