YIELD:
8
PREP TIME:
15 Minutes
COOK TIME: 4 Minutes
COOKING METHOD: Smoking
INGREDIENTS
12 lb Turkey fresh or fully thawed
Brine for poultry
Rub for poultry
Your favorite wood chips for smoke flavors. Fruit wood has lighter and sweeter flavors, hardwood has more intense tannin-like flavors.
DIRECTIONS
Preparation
Brine the turkey for at least 8 hours and up to 24 hours prior to smoking
About an hour before smoking, remove from the brine and rinse with tepid water. Pat dry with paper towels.
Rub the turkey between the skin and meat on the breast and thigh/leg with seasonings: salt, pepper, and any poultry seasoning or rub you choose. If you only season the outside none of the seasonings penetrate into the meat, they only flavor the skin.
Method
Pre-heat the smoker to about 225F degrees and set with wood chips and charcoal to maintain temperature for at least 4 – 5 hours.
Place turkey in the cooking chamber on rack over pan to catch drippings.
Plan your cook for about 30 minutes per pound, or until a meat thermometer in the breast and/or thigh registers 165F degrees.
Cooking times will vary relative to the turkey, the cooker, and consistent temperature of the cooking chamber.
Remove and let rest for about 30 minutes prior to carving.