For the brine
1 Cup kosher salt
1 ¼ Cups brown sugar
3 Tbsp whole black peppercorns
4-6 Bay leaves
2 Cinnamon sticks
Zest and juice of 1 orange
2 Gallons cold water
For the bird
1 Fresh turkey, thawed if frozen (12-15 pounds)
1 Medium onion, quartered
1 Apple, quartered
2 Carrots, chopped into approximately 4″ pieces
3 Stalks celery, chopped in half
1 Head of garlic, top sliced off and loose peel removed
6 Tablespoons unsalted butter (3/4 stick), softened
Bradley Premium Bisquettes – Sage
- The night before cooking, combine the ingredients for the brine in a large pot over medium heat until salt and sugar are dissolved.
- Set aside brine and allow to cool.
- Remove giblets and neck from the turkey. Reserve and refrigerate for gravy.
- Rinse the turkey inside and out with cold water.
- Submerge the turkey into the cooled brine.
- Cover and refrigerate overnight.
- The next day, remove the turkey from the brine, rinse with cold water and pat dry with paper towels.
- Refrigerate, uncovered for at least 2 hours to allow to dry.
- Preheat smoker to 225°F with Bradley Premium Sage Bisquettes.
- Place the turkey in an aluminum roasting pan.
- Rub the cavity of the turkey with 2 Tbsp of butter and stuff with chopped apple and vegetables.
- Rub 2 Tbsp of butter on the outside of the bird.
- Place in smoker and smoke for approximately 8 hours or until the internal temperature of the thickest part of the thigh reaches 180°F.
- Halfway through the cooking process baste turkey with remaining butter.
Recipe by: Lena Clayton