Brine Smoked Turkey

[IndianaHunter]

Brine Smoked Turkey

I have only done this with a store purchased Thanksgiving Day bird but I’ll bet its will work wonders with a harvested bird as well. The brine will make the bird more tender and juicy no matter what the shape of the bird before you start.

Take your bird and put it in a large enough pot to completely submerge it in water. I use my Turkey fryer pot. Determine how much water is required, (usually 1 ½ to 2 gal) then mix the following ingredients, the water you use should be unclorinated so If you don't have easy access to good spring water. Boil it first, let the water cool and then add all other ingredients. Mix thoroughly. Place turkey in your pot and let sit in refrigerator for 24 hours or overnight. Remove turkey from brine and dry. Then coat with olive oil. Place in smoker and smoke as normal.

Ingredients per gallon of water:

1 gallon water
1 cup kosher of unionized salt
1/2 cup sugar
1 teaspoon black pepper

[RAF]

That sounds interesting. How long to do you smoke it and is it ready to eat or do you roast it some after? I do something similar with cornish hens but they have to be roasted in the over to finish.

[IndianaHunter]

RAF said:

That sounds interesting. How long to do you smoke it and is it ready to eat or do you roast it some after? I do something similar with cornish hens but they have to be roasted in the over to finish.

Smoking time depends on the size of the turkey, the distance from the heat, temperature of the coals, as well as the outside air temperature. You can roughly estimate about 20 to 30 minutes per pound of turkey, but it's important to use a meat thermometer to be sure your turkey is thoroughly cooked. The turkey is done when the food thermometer, placed in the inner thigh, reaches 180°