Ingredients

Course thyme
Course rosemary
Sage
Parsley
Paprika
Salt
Course pepper
Garlic powder
Onion powder
Brown sugar
Star anise

Brine Recipe

1 cup kosher salt diluted in warm water.
1 cup of bourbon
1 cup of maple syrup
Fresh thyme
Fresh rosemary

Basting Recipe

½ cup melted butter
½ cup bourbon
4 tablespoons maple syrup

Step-by-Step Guide:

Step 1: The 24-Hour Brine

Start this process the morning before your big feast.

• Prepare the Brine: Dissolve your salt and dry brine spices in a pot of warm water so the salt dilutes completely. Add ice and cold water to thoroughly cool the liquid down before pouring it over the turkey.

• Submerge the Bird: Clean your turkey thoroughly and place it into a clean container large enough to submerge it completely. An insulated plastic drink dispenser with a tight lid works brilliantly.

• Soak Safely: Pour the cooled brine over the bird, adding extra cold water until it is fully covered. Put the lid on and give it a good shake or stir to mix everything thoroughly. Let the bird brine for 24 hours, keeping the container well-chilled (below 40°F) with ice or in a cool space.

Step 2: Rinse, Dry, and Season

• Rinse & Dry: Remove the turkey, discard the brine, and thoroughly rinse the bird under cold running water (or submerge briefly in fresh cold water) to remove surface salt. Pat it completely dry inside and out with paper towels.

• Baste & Rub: Use a basting brush to cover the entire bird—inside and out—with your basting mixture. Rub your favorite seasoning blend generously inside the cavity and all over the skin.

Step 3: Fire Up the Smoker

• Preheat: Set your Bradley Raven Smoker to 225°F.

• Select Your Bisquettes: Bradley Special Blend Bisquettes offer a great balanced flavor, but Apple, Cherry, or Maple bisquettes are also incredible options for poultry.

• Dial in the Smoke: Take advantage of the Raven's unique feature that allows you to control your smoke much more precisely than traditional smokers. You can program the automatic feed to burn a new bisquette every 20, 30, or 40 minutes. This gives you exact control over the smoke intensity, ensuring a perfect, clean smoke flavor without any harsh or acidic taste.

Step 4: Smoke, Baste, and Rest

• Smoke: Place the turkey in the smoker. Plan for about 6 hours for a bird up to 18 pounds.

• Baste & Inject: Place your container of basting liquid in the smoker alongside the bird so it stays warm. Baste (and optionally inject) the turkey 2 to 4 times during the cook. Feel free to open the door whenever you need to—the Bradley Raven recovers heat rapidly, and opening the door periodically actually helps allow the smoke to circulate better throughout the cabinet.

• Monitor Internal Temp: Use the included meat probe to track internal temperature in the thickest part of the breast.

• Rest Before Carving: While safe poultry consumption requires an internal temperature of 165°F, you can pull the bird around 155°F–160°F—carryover heat will bring it up to 165°F as it rests. Set the bird on the counter loosely tented with foil for 45 to 60 minutes before carving to allow the juices to redistribute.

Enjoy your ultimate holiday feast!