East Texas Smoked Turkey

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

gary s

Gone but not forgotten. RIP
Original poster
OTBS Member
Jan 6, 2011
Happy Thanksgiving to everyone

Smoked my usual turkey.

Started brining it yesterday about 2:00 PM


§  3 cups Apple Juice Or Apple Cider

§  2 gallons Cold Water

§  3 Tablespoons Juniper Berries

§  5 cloves Garlic, Minced

§  1-1/2 cup Kosher Salt

§  2 cups Brown Sugar

§  3 Tablespoons Peppercorns

§  5 whole Bay Leaves

§  Peel Of A Couple Of Oranges

Mix all ingredients in a large pot and bring to a simmer making sure all the salt and sugar is dissolved.

Remove from heat and let cool.

I pour mine into a cooler; add some ice, then the Turkey and the rest of the Ice. 

After removing from the brine I rinsed and rinsed, patted dry and ley dry some more on a wire rack.

Rubbed down with EVOO, then on the smoker.

I used Oak and one split of Hickory, ran smoker at about 235 240

Pic of the Brine

Turkey out of the brine and drying a little more 

Smoker right after I fired it up

Turkey a couple hours in  Oh Yeah I remembered my Maverick this time

Turkey after a short rest

Sorry no more pics,  You have seen National Geo. and Piranhas feeding 

That's what out bunch looks like
Gary, that bird looks phenomenal my friend ! Very nice thread & thanks for the brine recipe... Will be trying that for sure ! Thumbs Up

Happy Thanksgiving to you & yours !
Thanks Justin  I appreciate it

Great looking bird Gary! I know what you mean about feeding time! I barely got pics today!

Hoping you had a great visit with your family.
Dang it Gary, that is one fine smoke and bird. That should be on the cover of the rollin stone... of turkey of course. 

That's a beautiful bird.       Gonna try that brine.

Thanks for the recipe.   POINTS
Thanks guys, I started brining about 20 + years ago .

Thanks Bear and Dirt  much appreciated

Hey Disco, the only thing I should have done different  -------  would have been smoke Two    No Leftovers

SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads