Smoked Turkey, brine, and rub recipes (required prep time the night before)
In a bowl or bucket, combine ingredients, mix vigorously until all dissolved. Pour over turkey. Ensure Turkey is fully submerged.
Note: 20 Lb bird in 5 gallon bucket needs ~44 cups of water (11x what's listed)
Mix all rub ingredients
Rinse turkey to remove brine, pat dry. Mix all herbs, rub inside and outside of bird
Use Apple Juice in drip pan, use Mesquite (or cherry) wood in smoke box. Heat to 200-225 degrees
Smoke approximately 30 minutes per pound, until middle temp reaches 180 degrees
Let sit 15-20 minutes to prevent juices from running
Ingredients
Directions
In a bowl or bucket, combine ingredients, mix vigorously until all dissolved. Pour over turkey. Ensure Turkey is fully submerged.
Note: 20 Lb bird in 5 gallon bucket needs ~44 cups of water (11x what's listed)
Mix all rub ingredients
Rinse turkey to remove brine, pat dry. Mix all herbs, rub inside and outside of bird
Use Apple Juice in drip pan, use Mesquite (or cherry) wood in smoke box. Heat to 200-225 degrees
Smoke approximately 30 minutes per pound, until middle temp reaches 180 degrees
Let sit 15-20 minutes to prevent juices from running