Well MQâ€¦ I brined the bird for 48 hours in,
2 gallons water
2 oz. cure
2 Tbs. peppercorns
1 Tbs. crushed juniper berries
1 tps. whole cloves
2 C. kosher salt
2 C. brown sugar
Rubbed bird with olive oil, stuffed the cavity with some carrots, an onion. and some celery, was going to put an apple in there, however my grandson ate it while I was drying the bird. So I said applesauce, but the can was too big, oh well!
Inserted a probe in the the breast and thigh. Smoked at 240Â° for roughly 5 hours taking smoker up to 300Â° for the last 1/2 hour to crisp the skin using mesquite chunks and a little cherry. Smoked till thigh 180Â° and breast 167Â°. Let rest for 1/2 hr. and then sampled! Sweet!
P.S. Was not salty at all! Thigh tasted like ham