gather brine ingredients: - salt, sugar, bay leaves, orange zest, garlic, pepper
mix up the brine in a food safe 3 -5 gal bucket.
wash and prep the bird
ensure the bird is covered and brine for up to 48 hours.
rinse the turkey well under cold running water. then pat dry
untruss the legs, then brush the entire turkey with softened butter.
smoke the turkey for approximately 20 mins per pound
once turkey reaches 165f or higher in both thigh and breast, it's done!
rest the turkey covered in foil for at least 15 minutes before carving
enjoy your delicious smoked turkey!