Brine Ingredients:
1-1/2 cups Sugar
1-1/2 cups Salt
2 lemons, sliced
2 oranges, sliced
1 onion, quartered
3 bay leaves
1/3 cup Sweet Talk Spices, LLC Fowl-bulous Chicken Rub
3 fresh springs of rosemary
4 cups apple cider vinegar
Water
Rub Ingredients:
Sweet Talk Spices, LLC Everything Butt The Brisket Rub
Light flavored Olive Oil
Add all ingredients except vinegar and dissolve salt and sugar in 6 cups boiling water. Once dissolved, add vinegar and enough cold water/ice to make 28 cups. Place turkey in a large container with brine and refrigerate 12-24 hours.
Remove turkey from brine. Rinse and pat dry. Rub generously with olive oil and Everything "Butt" the Brisket Rub.
Place turkey in a smoker set to 225 degrees. Smoke for approximately 30 minutes per pound. A 12 pound turkey should take approximately 6 hours. Meat probe should read 170 degrees in the breast when done. Once done, place turkey in a cooler and rest for up to1 hour. This will help retain the juices before carving.
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