TURKEY, BRINED AND SMOKED

TURKEY, BRINED AND SMOKED image

Yield 12-15

Number Of Ingredients 16

1 gal orange juice
1 cup rice wine vinegar
2 cups apple cider vinegar
1 cup dark brown sugar
6 cloves garlic, crushed
1/4 cup peeled fresh ginger, sliced
1 bunch green onions, sliced
2 bunches cilantro, chopped
12 whole star anise
2 cinnamon sticks, crushed
2 tablespoons red pepper flakes
1 tablespoon whole cloves
2 tablespoons whole black peppercorns
1 cup kosher salt
1 turkey, 12-15 pounds, giblets removed
Wine barrel or orange wood chips, about 2 pounds (grapevine cuttings or hickory chips may be substituted) salt and pepper to taste

Steps:

Combine orange juice, rice wine vinegar, apple cider vinegar, brown sugar, garlic, ginger, green onions, cilantro, star anise, cinnamon, red pepper flakes, cloves, peppercorns and salt in a stock pot or large saucepan. Bring to a boil, reduce heat to low and simmer for 45 minutes. Let cool. (May be prepared 1 day ahead: refrigerate in a nonmetal container.) Thoroughly rinse and dry turkey inside and out. Place in a large plastic, glass or earthenware container that is not much wider than the turkey and deep enough so brine will cover bird completely. Pour in brine; make sure it covers turkey. Cover; refrigerate for three days. If brine doesn't cover completely, turn bird every 12 hours. About 4 hours before serving, soak wood chips in water for at least 30 minutes. Remove turkey from brine and pat dry; truss and place on a roasting rack. Rub with olive oil, salt and pepper. Smoke turkey or 2 1/2 to 3 hours, or until meat thermometer inserted in thickest part of breast reached 165-170 degrees. Skin will blacken. Notes: If you can't find star anise (I never have), fennel seems to work. I usually end up lining a bucket with a garbage bag, put the turkey in, pour the marinade.