20 hour wet brine with San Francisco Salt Company Organic Turkey Brine Kit – 13 oz Garlic & Rosemary Blend

Combine contents of brine packet with 1 quart of water, bring to a boil while stirring occasionally, and then remove from heat to let it cool. Place turkey, meat down in a brine bag and place bag in 5 gallon bucket. Add cooled brine and then enough cold water to submerge the entire turkey. Put 5 gallon bucket in fridge. After 20 hours, pull turkey from the fridge and bag and rinse off well then pat the turkey dry. After your turkey is dry put on a large pan and back into the fridge uncovered, Pull turkey from the fridge after 3 hours.

Start your grill @ 225 Degrees

I cut up 1 apple and 1 orange in quarters. Half a large onion then cut that into quarters. Cut up 2 celery sticks and then stuffed the turkey with these ingredients.

Season turkey with Honey Hog from Meat Church. I used mayonnaise as a binder

Place the Turkey on a rack in a cookie sheet on the smoker, make sure to use a temperature probe, set alert for 145 Degrees

30 minutes into the cook raise temperature of smoker to 300

Using tinfoil loosely tent the turkey when the alarm goes off at 145 Degrees, set a new alarm for 162 Degrees

When the alarm goes off at 163 Degrees check the temperature with a quick probe temp to double check it is done. Mine was good all over at least 163 Degrees so I pulled it from the smoker

Let the Turkey Rest 10 minutes

Cut and Serve!

Notes:

Use any wet brine mix you see you like season wise or make your own. Same with the seasoning, I love Honey Hog from Meat Church so I at least recommend you try that once, it is GREAT on chicken but you can use whatever seasoning you want. As you can see from the images, it is lightly seasoned but feel free to use however much you want when applying seasoning.

I did the non tie method, I think it’s great if you tie it but this proves to me that it is great if you don’t. The legs were great, the wings were great. This was the best turkey I’ve ever eaten and I’ve eaten a LOT of turkey over the years.

I did not spray or put any melted butter on this turkey while smoking. This was by design. I do think it is great if you do but I want to show that it is also great if you don’t. Same with my Briskets, I am getting away from spraying them during the cooking phrase.

Instead of using a 5 gallon bucket you can use a big roasting pan as long as the sides are high, you want the turkey fully emerged in the brine bag to get flavor all over.

Experiment with different pellets. My new favorite pellet is the Kirkland Premium Blend from Costco. Nothing wrong with other ones but I am just really enjoying these pellets. My other favorite is Weber Hickory Pellets but I did not want to use just Hickory on this one.

Be sure to subscribe to our YouTube or Facebook Channel so you can see when and how we smoke our next TURKEY because I did buy more than one. I love cold TURKEY sandwiches!!!