Paul's Smoked Turkey

 

 

Paul's Smoked Turkey

For the Brine

 

10.4 ounces salt (2 cups Diamond Crystal kosher salt OR 1 1/3 cups Morton kosher salt OR 1 cup plus 2 tablespoons fine sea salt)

1 1/4 cups packed dark brown sugar

1/4 cup whole black peppercorns

2 tablespoons allspice

2 gallons cold water

1 bag of ice

1 clean 5-gallon bucket with lid

 

For Smoking the Turkey

 

1 12- to 15-pound thawed turkey

1 Granny Smith apple (quartered)

1 yellow onion (quartered)

Fresh sprigs of thyme

Olive oil

Melted Butter

Rosemary

Butcher’s twine

Apple wood pellets

 

Initial Preparation and Brining

 

In the bucket, combine water, salt, brown sugar, peppercorns and allspice. Rinse the turkey inside and out, remove giblets and discard or save for later use. Slide the turkey into the bucket of brine, making sure it is fully immersed. Place the bag of ice on top of the turkey to keep it submerged fully in the bucket. Place the lid on the bucket and set aside to brine overnight.

 

Final Preparation and Smoking

 

Remove the turkey from the brine, drain and pat dry with paper towels. Fold the wingtips behind the back and tie the legs together with butcher’s twine. Stuff both the main cavity and the neck cavity with the quartered apple, onion and fresh thyme.

 

Start the smoker on Smoke with the lid open until the fire is established (4 to 5 minutes). Place the turkey directly on the grill grate, breast side up. Close lid and let the turkey smoke on the Smoke setting for 1 1/2 to 2 hours.

 

Combine the melted butter and rosemary in a small bowl. After initial Smoke, baste the turkey with the butter/rosemary and turn the Smoker up to 350 degrees. Smoke the turkey for an additional 2 to 2 1/2 hours, or until the internal temperature in the thickest part of the thigh is 165 degrees Fahrenheit (use an instant-read meat thermometer).

 

Remove the turkey and let it rest at least 20 minutes before carving.