| I know what many of you are probably saying right | | | | as dissolved as you can. Ice the water down until it's |
| now. I already HAD turkey at Thanksgiving! Well, that | | | | very cold, remove the giblet bag and neck from your |
| might be true, but unless you had an expertly | | | | turkey and place it in the brine, making sure it is |
| seasoned and marinated turkey that was slow | | | | completely submerged. Let it soak overnight. Add |
| smoked to perfection and literally melted in your | | | | some ice every six hours or so, to keep the water |
| mouth, then you just had a run-of-the-mill turkey. I'm | | | | cold. |
| going to tell you how to prepare the best turkey | | | | OK, 24 hours is up and you are ready to start |
| you've ever eaten, one that you can serve to your | | | | smoking. Pull the turkey out of the brine, rinse the |
| guests this Christmas that they'll still be talking about | | | | turkey completely in cold water to remove the brine, |
| after the holidays are over. | | | | pat the turkey dry and put it in the refrigerator. It |
| To make the best turkey you've ever eaten, you'll | | | | helps to let it air chill for a few hours to dry out the |
| need the following: | | | | skin a bit. If you have time, do this. Build yourself a |
| - 1 young turkey. I recommend fresh over frozen, | | | | nice fire in the smoker and bring it up to 300 |
| but that's up to you. Remember, a frozen turkey | | | | degrees. I like to use apple wood for turkey, but |
| takes 24 hours per 5 pounds to thaw in your fridge, | | | | cherry and pecan work well too. While the smoker is |
| so allow enough thawing time. Also, try and find a | | | | coming up to temperature, start preparing your |
| turkey that has not been previously injected with a | | | | turkey. Tie the wings closely to the body with |
| water solution. Turkeys without this solution are | | | | butchers twine to help keep them from getting too |
| getting harder to find these days so don't worry | | | | dark and drying out. Generously rub a good poultry |
| about it if you can't find one. It will still work fine. | | | | dry rub all over your bird including inside the body |
| - Kosher salt | | | | cavity. I use a rub that is sold at barbecue specialty |
| - Brown Sugar | | | | stores in Kansas City, called Plowboys Yardbird rub. |
| - Honey | | | | Use whatever you like though. |
| - Your favorite barbecue rub | | | | Next place your turkey breast side DOWN in a large |
| - Apple juice in a spray bottle | | | | aluminum foil roasting pan. Starting it out this way will |
| - Large aluminum foil roasting pan | | | | help ensure a juicier breast. Place the pan in your |
| - Aluminum foil | | | | smoker and shut the lid. Check the turkey after |
| - A crowd of hungry people | | | | about 1 ½ hours. If it is beginning to get a nice |
| First thing you are going to do is mix up a brine | | | | color on it, spray lightly with apple juice to flavor it |
| solution to soak your turkey. Brining poultry is an age | | | | and keep it moist. At around the 3 hour mark, flip the |
| old process that uses osmosis to pull moisture into | | | | turkey over breast side up and leave it that way for |
| the turkey and whatever flavorings you have added. | | | | the rest of the cook. When you flip it over, you'll |
| This will result in a moister turkey that doesn't taste | | | | need to re-add BBQ rub to the breast. Don't worry if |
| flavorless down deep in the meat. The typical basic | | | | the breast has flattened out a bit, it will pop back in |
| brine recipe calls for a gallon of water to one cup of | | | | to shape. |
| salt. If your turkey has already been infused with a | | | | Try to keep your heat as close to 275 degrees as |
| solution, I recommend using a little less salt, maybe 1 | | | | possible. Keep spraying the turkey with apple juice |
| 2 - 3/4 cup per gallon of water. You will need to | | | | and as pan juices collect, you can baste it with these |
| submerge the turkey completely under the solution, | | | | as well. When the breast reaches about 165 degrees, |
| so use enough gallons of water to cover the turkey. | | | | remove the turkey from the smoker, cover it with |
| Add enough salt for each gallon of water. The best | | | | foil and let it rest for at least 30 minutes. Turkey is |
| way to dissolve your salt is to mix it with hot water | | | | ready to eat at about 170 degrees but the |
| first and stir it till it is dissolved. Then you can add it | | | | temperature climbs a bit after you remove it from |
| to the water. Do the same with a few cups of | | | | the smoker or oven. So pulling it at 165 is just about |
| brown sugar and honey. Make sure you get all of this | | | | right. Enjoy and have a Merry Christmas!!! |