Smoked Turkey


2 gallons water
1 1/2 cups canning salt
6 garlic cloves, minced
2 tablespoons pepper
1/4 cup Worcestershire Sauce
1/3 cup brown sugar

14-16 pound whole turkey
1 cup butter, softened
2 garlic cloves, minced
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
2 teaspoons fresh sage, chopped

Brine the Turkey
If your turkey is frozen allow time to thaw completely, as directed on package
Remove giblets and neck, reserving if planning on using later
In a large stockpot bring all the brine ingredients to a boil and stir until salt & sugar are dissolved completely
Let brine cool and come to room temperature
Place turkey in a disposable cooler, or a brining bag and pour brining mixture over turkey
Let turkey brine for 24-48 hours

To smoke the Turkey
Preheat smoker to 325 – 350 degrees (my brother uses a Green Egg)
In a medium bowl combine butter, garlic and spices until well combined
Place turkey into a disposable aluminum pan that will fit on the smoker on 4 aluminum balls, this will allow drippings and fat to drip away from the turkey
Rub butter all over the outside, inside and under the skin of the breasts
Tuck wings under the turkey and place onto smoker
Cook turkey until it has reached an internal temp of 165 degrees, allow 15-20 minutes per pound
Once turkey is cooked and skin is golden brown remove and let rest for at least 20 minutes before carving


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