Ingredients
13lbs Fresh turkey
6C Apple juice
1C+2T Sugar
4-1/2C Cider
2qt Water
3/4C Sea salt
3T Turbinado sugar
3T Honey
Process
Combine and stir the sugar, cider, water, sea salt, Turbinado sugar, and honey
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, start the fire and place the turkey breast side up on the top grate.
Adjust the bottom vents to maintain a temperature of 325-350F measured at the lid. Open the top vent all the way.
Cook the turkey until it measures 160-165°F in the breast
Approximately 3 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.
Don’t cover with foil
We don’t eat the skin
