Ingredients
For the brine
·
1 Cup Kosher Salt
·
1 ¼ Cups Brown Sugar
·
3 Tbsp Whole Black Peppercorns
·
4-6 Bay Leaves
·
2 Cinnamon Sticks
·
Zest and juice of 1 Orange
·
2 Gallons Cold Water
For the bird
·
1 Fresh Turkey, thawed if frozen (12-15 pounds)
·
1 Medium Onion, quartered
·
1 Apple, quartered
·
2 Carrots, chopped into approximately 4″ pieces
·
3 Stalks Celery, chopped in half
·
1 Head of Garlic, top sliced off and loose peel
removed
·
6 Tbsp unsalted Butter (3/4 stick), softened
·
Bradley Premium Bisquettes – Sage
Directions
1. The night before
cooking, combine the ingredients for the brine in a large pot over medium heat
until salt and sugar are dissolved.
2. Set aside brine and
allow to cool.
3. Remove giblets and
neck from the turkey. Reserve and refrigerate for gravy.
4. Rinse the turkey
inside and out with cold water.
5. Submerge the turkey
into the cooled brine.
6. Cover and refrigerate
overnight.
7. The next day,
remove the turkey from the brine, rinse with cold water and pat dry with paper
towels.
8. Refrigerate,
uncovered for at least 2 hours to allow to dry.
9. Preheat Smoker to 107°C
(225°F) with Bradley Premium Sage Bisquettes.
10. Place the turkey in
an aluminium roasting pan.
11. Rub the cavity of
the turkey with 2 Tbsp of butter and stuff with chopped apple and vegetables.
12. Rub 2 Tbsp of
butter on the outside of the bird.
13. Place in smoker and
smoke for approximately 8 hours or until the internal temperature of the
thickest part of the thigh reaches 82°C (180°F).
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