Smoked Turkey

Ingredients

• 1 gallon water

• 3/4 coarse salt

• 2 medium onions, chopped

• 15 peppercorns

• 4 bay leaves

• 1 (14-16 lb) turkey, trussed with giblets and neck removed

No more dryness

Instructions

Step 1: Brine the Turkey

1. Pour into a large container. Add, water, onions, peppercorns, bay leaves. Whisk to combine.

2. Add turkey and ensure it is fully submerged. Weigh down with plates if needed. Refrigerate for 24 hours (up to 48 hours for extra flavor).​

Step 2: Prepare and Smoke

1. Remove turkey from brine and rinse thoroughly under cold water, inside and out. Pat dry with paper towels and let rest at room temp for 45 minutes.

2. Preheat smoker to 275°F (135°C).

3. Lightly coat turkey in oil or melted butter to help crisp the skin. Add a rub if desired.​

4. Place turkey in smoker. Smoke for 4–4.5 hours (14-lb bird) or until thigh meat reaches 160–165°F. Smoking times: 21–23 minutes/lb at 225-235°F, less time at higher temps.​

5. Wrap turkey in foil and let rest for 30 minutes before slicing. Internal temp will rise to the safe 165°F.​

The brine guarantees moist meat and smoky, herbal flavors that make this turkey the highlight of any feast