- Nov 21, 2017
- 7
- 0
Ive never smoked a turkey and I really should have done a test turkey weeks ago but I didnt so here I am. I have a 12.5 lb turkey that i plan on smoking using cherry or apple wood with pecan. I am going to brine the turkey for 24ish hours and then baste with EVOO and place in fridge overnight. Below is the brine and rub recipes. Do you think the two will mesh well together or would you only do the brine. I dont plan on doing a heavy rub just a light rub before i put it in the fridge overnight.
FOR BRINE
Thanks for any help and advice.
FOR BRINE
- Apple cider/Apple juice — 1 Gallon
- Kosher salt — 1 Cup
- Dark brown sugar — 1 Cup
- Garlic cloves — 8-10
- Sliced ginger — handful
- Orange — 4
- Apple cider vinegar — 1⁄3 Cup
- Water — 1⁄2 Gallon
- Chili pepper flakes — 2 Tablespoon
- Fresh rosemary sprig — 2
- Fresh thyme sprigs — 2
- Fresh sage — 2
- 2 tablespoons kosher salt (only if not put in a brine)
- 1 tablespoon paprika
- 1 teaspoon smoked paprika
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground yellow mustard seed
- 1/2 teaspoon ground coriander seed
- 1/2 teaspoon ground cumin seed
- 1/4 teaspoon ground cayenne pepper
- 1 teaspoon granulated garlic powder
- 1 teaspoon granulated onion powder
- 1 teaspoon ground sage
- 2 tablespoons light brown sugar
- 1 tablespoon baking powder
Thanks for any help and advice.
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