SMOKED WHOLE TURKEY
Steps:
- Step 1-Brining: To the gallon jug add 1 cup of salt, ½ cup sugar, and 1 tablespoon each of sage, rosemary and thyme, and fill with water. Mix well. Pour into container. Repeat twice more to make 3 gallons of brine. Set aside for 4-5 hours at room temperature to allow time for the flavors to infuse the brine. Rinse turkey thoroughly, and submerge in the brine. Place container in the refrigerator. Brine the turkey overnight for about 12 hours (or about 1 hour per pound). Step 2 -Smoking: Remove the turkey from the brine and rinse thoroughly in the sink with cold water. Pad dry. Rub olive oil on the outer surface. Be careful to not damage or tear the skin more than necessary since the skin will protect the meat from drying out while cooking. Toothpicks can help hold the skin in place. Heat your smoker to 225 - 235 degrees F. Use an oven thermometer in the smoker since most thermometers that come with the smokers are usually of poor quality. Place the turkey in the smoker with the breast side up. Smoking takes about 30 - 40 minutes per pound. Use about 3 to 4 fist-sized handfuls of wood chips throughout the smoking process. You don't want the turkey to be overpowered with smoky flavor. You can baste the turkey with a little melted butter a few times as it smokes. As you near the end of the cook time, begin checking the temperature of the turkey. Always check in several locations and use the lowest temperature. Watch the wings and breast, and if they start to get too brown you can cover them with some foil. When the thickest part of the thigh reaches 170 degrees, and the breast about 160, it's time to remove the turkey. Allow 15 - 30 minutes to cool before carving. This allows the juices and smoke flavor to evenly disperse throughout the meat as it cools.
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