Smoked Peppercorn-Encrusted Heritage Turkey
Prepare brine two days before smoking turkey. In a large stock pot, bring all ingredients to a boil and stir until salt and sugar dissolve. Remove from heat and let cool until room temperature.
Submerge whole, uncooked turkey in brine, place in pot, cover with lid and refrigerate 24 to 48 hours.
3 hours before smoking, rinse turkey exterior and cavity. Pat dry with paper towel and discard brine.
Tightly wrap the turkey in plastic wrap let rest at temperature. Meanwhile, make the rub, aromatics and spray.
Combine all herb rub ingredients in food processor and pulse until combined.
Prepare cavity aromatics as directed.
Combine all beer baste ingredients in spray bottle and mix.
Remove turkey from plastic wrap 20 minutes before smoking and liberally apply Fresh Herb Rub to exterior skin and interior cavity. Stuff cavity with aromatics, tie rear legs together with kitchen string and tuck wings under its thighs.
Fill smoke chamber with apple and hickory wood chunks and pre-heat smoker to 275°F.
Put turkey in the smoker and baste periodically with the beer basting spray.
Insert thermometer into thickest part of turkey thigh and remove turkey from smoker when internal temperature reaches 160°F. Put turkey on cutting board and tent with foil.
Rest turkey for 15-20 minutes. Discard cavity aromatics and carve.