Instructions

Whole Turkey

For the Brine: TIP: MAKE THE DAY BEFORE YOU NEED TO BRINE THE BIRD

In a large pot bring 1 gallon of water to a boil, add salt, brown sugar, molasses, honey, barbecue sauce, bay leaves, and barbecue rub. Once ingredients have dissolved turn off the heat, add an additional gallon of water and allow mixture to cool.

Place turkey in a trash bag, pour in the brine, thyme and peppercorns. Top the turkey off with an additional gallon of water or until the entire bird is covered. Place in an ice chest covered with ice for 24 hours. Remove turkey from brine, rinse under cool water. Drain and pat dry.

OPTIONAL BUTTER INJECTION:

Melt butter in a saucepan, add the broth, hot sauce, garlic and seasoning. Whisk together, bring to a boil. Take off the heat to completely cool. Inject the breast at 3 to 4 locations on each side and do the same for the legs and thighs.

For the Turkey Seasoning:

Spray the outside of the turkey with non stick cooking spray. Apply the seasoning mix to the outside making sure to cover everything; then apply a light layer of barbecue rub.

When ready to smoke, add the apples, onion and celery to the cavity. This helps the turkey to cook even.

Soak wood (I used apple wood). Smoke 275° to 300°. Place turkey breast side up. At about 2 1/2 hours start checking temp. The breast should register 165° while the thigh should be 175°. If the bird is getting too dark make a foil tent to protect it from browning any further. Let the turkey rest 15 minutes before carving

FOR A BETTER SMOKE ON THE BIRD: COOK LOW AND SLOW AT 225° FOR 8 HOURS ( I used a 16 pound bird)

Cut Up Turkey:

For the Brine: TIP: MAKE THE DAY BEFORE YOU NEED TO BRINE THE BIRD

In a large pot bring 1 gallon of water to a boil, add salt, brown sugar, molasses, honey, barbecue rub and bay leaves. Once ingredients have dissolved turn off the heat, add an additional gallon of water and allow mixture to cool.

Place cut turkey inside 2 jumbo 2.5 gallon bags and pour in the brine. Add the half thyme bundle and half the peppercorns to each bag. Pour brine into each bag until the bird is covered. Place in an ice chest covered with ice for 24 hours. Remove turkey from brine, rinse under cool water. Drain and pat dry.

For the Turkey Seasoning:

Spray the outside of the turkey with non stick cooking spray. Apply the seasoning mix to the outside making sure to cover everything; then apply a light layer of barbecue rub.

NOTE: THIS IS FOR A VERTICAL SMOKER—Soak wood 30 minutes (I used Apple Wood). Smoke 225°. Place on the top rack, turkey breast and wings. Bottom rack is the thigh and drumstick pieces. The breast should register 165° while the thighs should be 175°. If the bird is getting too dark, wrap pieces in foil to protect it from browning any further.