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I highly recommend this thermometer when cooking something this large. It's ideal to use when smoking for as long as this turkey takes


 


MAIN DISH RECIPE: Smoked Turkey

1-12 to 14lb turkey
2 batches of brine
Large bowl or canning pot to hold turkey submerged in brine
1-large re-sealable bag filled with water

Brine
3-quarts (12-cups) water
2-cups firmly packed brown sugar
1 1/2-cups salt
3-cloves of garlic, halved
2-tsp whole black peppercorns
4-bay leafs
1-tbsp pickling spice
Smoked Turkey

Clean turkey inside and out
Put brine and turkey in a large pot
Fill a large re-sealable bag with water and seal
Place on turkey to keep the bird submerged
Refrigerate for 12-14 hours
Remove turkey from fridge and rinse thoroughly under cool water to release salt
Place on wire rack over a dish and pat dry with paper towel, inside and out
Allow to air dry for about 1 hour
It now can be refrigerated 1 to 2 days until you are ready for smoking
Remove from fridge 1 hour before cooking to bring to room temperature
Using a water smoker, smoke the bird at 200-220*F for 6-8 hours or until an instant read thermometer reads at least 170*F in the breast and thigh
Add wood chips that have been soaked in water every 30 minutes to ensure a good smoke flavour (hickory or mesquite)
The turkey will be very dark like the picture, but don't worry, it's not burnt
The skin from this smoked turkey is too tough to eat

Try brining your Christmas turkey. It keeps it really moist!

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Turkey Leftover Recipes