Turkey Brined and Smoked

 

  • 4 cups water
  • 4 cups apple juice
  • 1 1/2 cups kosher salt or 1 cup table salt
  • 1 cup brown sugar
  • 1 Tablespoon ground cinnamon
  • 1 Tablespoon black peppercorns
  • 1 Tablespoon candied ginger
  • 10 cloves
  • 2 sprigs each  sage, and thyme

After the brine is cooked

  • 6 cups ice cubes
  • 4 cups apple juice
  • 1 large apple quartered
  • 1 yellow onion quartered

Instructions

  1. In a large stock pot, combine the water, apple juice, salt, spices, and herbs. Bring to a boil.
  2. Remove the brine from the heat and stir in the remaining cold apple juice and the ice cubes. Once the brine is fully chilled, pour over your turkey. Nestle the sliced apple and onion in the brine around your turkey. Brine in a container that can keep the turkey fully submerged in the brine.
  3. Keep your turkey and brine below 40 degrees F during the entire brining process. Brine your turkey for approximately 1 hour per pound of turkey.
  4. Once your turkey has been in the brine for long enough, remove from the brine and rinse gently, both on the inside and the exterior of the bird. Pat completely dry and drizzle with a little cooking oil or melted butter for a crispier skin. You don’t need to add any additional salt or seasoning to the exterior of the turkey before grilling or smoking. If you like, you can stuff the turkey cavity with the apple and onion slices from the brine.

I followed this recipe but used powdered ginger and more apple juice than what the recipe called for and brined an 18 lb. turkey for 24 hours.

I set the smoker to 225 for about 3 hours or until the turkey registered 120 degrees and then raised the temperature to 350 and cooked another 3 or 4 hours until it reached 160.


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