Thanksgiving must have

Smoked Turkey

By allyson letal

Dish Info

Ingredients

9

hours

5

Step 1

Make The Brine

Combine the warm water with the sugar and salt and stir vigorously until both are completely dissolved. Once the sugar and salt are dissolved, add the garlic, bay leaves, peppercorns and the orange zest. Then add the cold water.

Step 2

Brine Turkey

Place the lid on your brining bucket or pot, or cover with plastic wrap, then pop it in the fridge for 48 hours.

Step 3

Rinse The Turkey

Carefully lift the bird out of the brine, and rinse it well under cold running water, ensuring to rinse the cavity as well. Remove as much salty brine from the surface of the turkey as possible. At this point, if your turkey is trussed, untruss it.

Step 4

Prepare For Smoking

Prepare your turkey for smoking by patting the skin completely dry and allowing it to sit at room temperature for about 30 minutes. Just before smoking, rub the entire skin with butter or oil.

Step 5

Smoke

Place the prepared turkey, breast side up, directly on the middle rack of your smoker. Smoke the turkey at 185f for 2 hours before increasing the temperature to 325f. The turkey is done when the internal temperature of the breast and thighs reach 165f.

Step 6

Rest

Pull the turkey from the smoker and rest the turkey uncovered either on a v-rack inside a roaster or on a wire rack on a rimmed baking sheet.

Step 7

Carve

Step 7

Enjoy

Happy Thanksgiving

Ally lives in a small town in Northern Alberta, where they say Eh! She lives on coffee and might own every small appliance on the market.

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