Source:
Notes:
Thaw the turkey before submerging in brine.
Purchase XL Ziplock bags from Amazon.
Ingredients:
- 2 gallons of tap water
- 1 cup Brown Sugar
- 1 cup Molasses
- 1 cup Honey
- 1 ½ cup Salt
- ¼ cup BBQ Rub
- 3-4 Bay Leaves
- Fresh Thyme Bundle
- 1Tbsp Whole Peppercorns
- 1 Turkey
- 1-2 Onions
- 1-2 Apples (Granny Smith)
- 1 Cup Chicken Broth
- 1 Stick Butter
- Butchers twine
Steps:
- 24 hours before cooking, in a large stock pot bring 1 gallon of water to a boil and add the brown sugar, molasses, honey, bbq rub, and bay leaves. Once the ingredients have dissolved turn off the heat and allow the mixture to cool. Let the turkey soak for 24 hours before cooking begins.
- On the day of Cooking, lightly rinse the brine from the turkey and gently dry the outside. Cut the apple into halves or quarters and stuff inside of the turkey. Do the same with the onions until cavity is full.
- Season the skin. Rub the skin with some type of fat to make the rub stay and prevent the skin from drying out completely. Oil, butter, or cooking spray will all work.
- Create your injection with butter, broth, and seasoning. I use creole seasoning dissolved in butter and a cup of chicken broth for the injection. Inject the legs and thighs with the mixture, and then a little in the breast.
- Tie the turkey to keep in as close to one mass as possible.
- Smoke the turkey for 2 hours before checking internal temperatures.
- Never flip the turkey, only rotate to maintain even heat.
- If the skin is getting too dry, cover with aluminum foil to prevent excess crisping.