[h1]Smoked and Cured Turkey for Thanksgiving [/h1]
Pop's Brine
Mix the following ingredients with one gallon of water.
1/3-1 Cup of Kosher Salt
1 Cup White Sugar
1 cup Brown Sugar
1 Tablespoon Pink Curing Salt
1 Tablespoons Pickling Spice
3 Bay Leaves
Mix the brine together and whisk until all sugar and salt particles are completely dissolved in the water. Immerse the Turkey in the brine for 3-4 days in a non reactive container. For better results inject the Turkey with the cure solution.
After the Turkey has been cured remove from solution. Rinse well with cold water. Dry the Turkey off with paper towels, and allow to complete dry out by placing the Turkey in the refrigerator for at least an hour, or overnight.
Once dried stuff the inside of the Turkey with Onions and Celery. Add Rosemary, Thyme and Sage if desired for more flavor.
Smoke the turkey at 225 degrees using Apple and Hickory wood for 3 hours. After 3 hours increase temperature to 325 degrees and continue to smoke until internal temperature of the Turkey reaches 165 degrees in the thickest part of the thigh.
Remove and cover with foil for at least 25-30 minutes. Carve and enjoy!
Pop's Brine
Mix the following ingredients with one gallon of water.
1/3-1 Cup of Kosher Salt
1 Cup White Sugar
1 cup Brown Sugar
1 Tablespoon Pink Curing Salt
1 Tablespoons Pickling Spice
3 Bay Leaves
Mix the brine together and whisk until all sugar and salt particles are completely dissolved in the water. Immerse the Turkey in the brine for 3-4 days in a non reactive container. For better results inject the Turkey with the cure solution.
After the Turkey has been cured remove from solution. Rinse well with cold water. Dry the Turkey off with paper towels, and allow to complete dry out by placing the Turkey in the refrigerator for at least an hour, or overnight.
Once dried stuff the inside of the Turkey with Onions and Celery. Add Rosemary, Thyme and Sage if desired for more flavor.
Smoke the turkey at 225 degrees using Apple and Hickory wood for 3 hours. After 3 hours increase temperature to 325 degrees and continue to smoke until internal temperature of the Turkey reaches 165 degrees in the thickest part of the thigh.
Remove and cover with foil for at least 25-30 minutes. Carve and enjoy!
