Directions: |
Directions:Mix all ingredients (less turkey) in a zip lock bag for re-use. In a plastic pail, add enough water to submerge the turkey. Add enough of the salt & seasoning to the water to get a 80% brine solution (enough to float an egg or peeled potato). The turkey will usually want to float so weigh it down with a plate and some kind of weight, a pint canning jar filled with water works good. Allow turkey to cure in the brine solution for 2 days under refrigeration. Overhaul once during the 2 days, (remove turkey, stir brine and reposition turkey in the cure.) For 14 or 15 lb. bird, cure for 3 days.
Remove turkey and rinse under the tap, pat dry and hang, under refrigeration, overnight to drain and dry. Best to tie the wings and legs tight to the body of the bird to keep them from getting too dry. Smoke at 150 to 250 degrees for 6 to 8 hours. Add hardwood (any hickory, mesquite, fruit wood, even oak works well). Usually about 3 to 4 hands full of wood chips during course of the 8 hours will be adequate. Baste with honey at least 3 times during the smoking process.
If the turkey doesn't fully cook in the smoker then finish cooking turkey in kitchen oven at 250 degrees until meat thermometer reaches 160 degrees.
We've made this in the oven without the smoke house by adding 2 T. Wright's liquid smoke to the brine and cooking slowly in the oven. Start at 150º work up to 250º for last 3 hours. In both methods, it works best to use a meat thermometer. Using the smoker is the preferred method. |
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