Smoked Whole Turkey

Ingredients

13lbs               Bone in turkey

6C                 Apple juice              

T                  Sugar

1.5C              Cider 

1.5C              Water

1/4C              Sea salt

1t                   Turbinado sugar

3t                   Honey

Process

Trim away any areas of excess skin, or unnecessary pieces of turkey

Rinse thoroughly inside and out

Pat dry with paper towels

Put the turkey in the brine breast side down.

Place a heavy plate or bowl on top to keep the bird submerged, if necessary.  Pyrex dish w/brick

Since brining does not preserve meat, the turkey and the brine solution must be kept below 40°F throughout the entire brining process.

Brine overnight (12-14hrs)

After brining, rinse the turkey and pat dry with paper towels. Put back into the refrigerator if you are not ready to cook yet.

Remove the turkey from the refrigerator at the same time you start firing-up the cooker.

Let it sit at room temperature until ready to go into the cooker.

Cover the water pan with foil. 

Assemble the cooker and place the turkey on the top grate.
Adjust the bottom vents to maintain a temperature of 235-250F measured at the lid.

Cook the turkey until it measures 160-165°F in the breast
Approximately 6 hours.

There’s no need to baste or rotate the turkey during the cooking process.

Remove the turkey from the cooker and let rest for 20-30 minutes before carving.

Lightly cover with foil

Don’t eat the skin