I didn't want to hi-jack the Frying a Turkey but here's how I brine and then smoke my turkey. Anyone else have a good recipe for this.
Apple Cider Smoked Turkey
Brine contents
Apple cider/Apple juice - 1 Gallon
Kosher salt - 1 Cup
Dark brown sugar - 1 Cup
Garlic cloves - (8-10)
Sliced ginger - (handful)
Orange - 4 , quartered
Apple cider vinegar - 1/3 Cup
Water -1/2 Gallon (as needed)
Chili pepper flakes - 2 Tablespoon
Fresh rosemary sprig - 2
Fresh thyme sprigs - 2
Fresh sage - 2
Ice - 1 bag
Brine Directions
1. In a saucepan, combine apple cider, salt, and sugar. Heat until sugar dissolves.
2. In a large bucket (I use an ice chest), pour in the cider
3. Add vinegar, garlic, ginger, orange, and chili pepper flakes.
4. Into the turkey cavity put fresh rosemary, thyme and sage.
5. Drop the turkey inside the bucket with brine mixture and pour in just enough water to cover the turkey.
6. Add a bag of ice, cover and set the bucket aside for 18-24 hours.
Smoking Turkey Contents
Extra virgin olive oil - 1/4 Cup
Ale - 1 Bottle
Melted butter - 1/4 Cup
HD Foil
Smoking Directions
1. Preheat grill to 300-325 degree F.
2. Remove the turkey from brine and place on a roasting pan.
3. Remove the herbs from cavity and pat dry with paper towel.
4. Baste turkey with olive oil, pour ale in the roasting pan and place turkey in pan, breast side down.
5. Place the roasting pan on grill, cover and cook for 80 minutes.
6. Flip, baste with pan juices, and cook breast side up for another 2 ½ hours
7. Baste again with pan juice and continue to cook for another 1 hour.
8. Apply some melted butter on the turkey to get crispy skin and cook until the internal temperature reaches 160 degree F, basting once or twice with pan juice in between.
9. Remove the turkey from heat and place on a cutting board.
10. Tent the meat with foil and let rest for about an hour.
Apple Cider Smoked Turkey
Brine contents
Apple cider/Apple juice - 1 Gallon
Kosher salt - 1 Cup
Dark brown sugar - 1 Cup
Garlic cloves - (8-10)
Sliced ginger - (handful)
Orange - 4 , quartered
Apple cider vinegar - 1/3 Cup
Water -1/2 Gallon (as needed)
Chili pepper flakes - 2 Tablespoon
Fresh rosemary sprig - 2
Fresh thyme sprigs - 2
Fresh sage - 2
Ice - 1 bag
Brine Directions
1. In a saucepan, combine apple cider, salt, and sugar. Heat until sugar dissolves.
2. In a large bucket (I use an ice chest), pour in the cider
3. Add vinegar, garlic, ginger, orange, and chili pepper flakes.
4. Into the turkey cavity put fresh rosemary, thyme and sage.
5. Drop the turkey inside the bucket with brine mixture and pour in just enough water to cover the turkey.
6. Add a bag of ice, cover and set the bucket aside for 18-24 hours.
Smoking Turkey Contents
Extra virgin olive oil - 1/4 Cup
Ale - 1 Bottle
Melted butter - 1/4 Cup
HD Foil
Smoking Directions
1. Preheat grill to 300-325 degree F.
2. Remove the turkey from brine and place on a roasting pan.
3. Remove the herbs from cavity and pat dry with paper towel.
4. Baste turkey with olive oil, pour ale in the roasting pan and place turkey in pan, breast side down.
5. Place the roasting pan on grill, cover and cook for 80 minutes.
6. Flip, baste with pan juices, and cook breast side up for another 2 ½ hours
7. Baste again with pan juice and continue to cook for another 1 hour.
8. Apply some melted butter on the turkey to get crispy skin and cook until the internal temperature reaches 160 degree F, basting once or twice with pan juice in between.
9. Remove the turkey from heat and place on a cutting board.
10. Tent the meat with foil and let rest for about an hour.
