Smoked Turkey

Total Time: 4 hrs 30 mins Preparation Time: 30 mins Cook Time: 4 hrs

Ingredients

• Servings: 12
• 1 (12 lb) whole turkey
• 32 ounces orange juice
• 32 ounces apple juice
• 1 gallon water
• 3 lbs kosher salt
• 1 lb brown sugar
• 2 tablespoons fresh sage (chopped)
• 2 tablespoons fresh oregano (chopped)
• 1/8 cup vegetable oil
• 3 tablespoons onion powder
• 3 tablespoons garlic powder
• 2 tablespoons paprika
• 1 tablespoon black pepper
• 1 tablespoon fresh sage (chopped)
• 1 tablespoon fresh oregano (chopped)
• 1/2 tablespoon fresh ginger (grated)
• 16 ounces orange juice
• 16 ounces water
• 375 ml red wine
• 1 tablespoon fresh sage (chopped)
• 1 tablespoon fresh oregano (chopped)

Recipe

• 1 mix brine ingredients in a cooler--i use a smaller coleman cooler--and add defrosted turkey (ensure the turkey is fully covered by the brine mixture); let sit for up to 24 hours. note - the temperature in the cooler should be 33°-40° to prevent bacterial growth. if the temperature begins to get too high, stir ice into the brine until it has dropped back to the desired range.
• 2 remove turkey from brine and pat dry.
• 3 mix rub ingredients and coat turkey inside, outside, and under the skin. note - use your hands to peel the skin away from the body then apply the rub. use toothpicks to hold the skin down while cooking.
• 4 use a chimney starter to heat some charcoal and place it in the bottom of your smoker.
• 5 pour smoke liquid into the water pan of the smoker and place the cover on the smoker until he internal temperature reaches 250°-300°.
• 6 insert a meat thermometer into the thigh of the turkey, place it on the top rack of the smoker, and cover with the smoker lid.
• 7 add wood chips or chunks to the smoker through the side door.
• 8 let sit, adding more chips every hour (or as needed) to keep the temperature between 250°-300°.
• 9 turkey is done when the internal temperature reaches about 165°. the cooking time should be roughly 20-30 minutes per pound.