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Seriously Smokin’ Turkey

Another fun Seriously Smokin’ event. Just in time for the Holidays, enjoy your perfectly Smoked Turkey. Check out our Instagram posts. Download Recipe PDF

Ingredients

Seriously Smokin. Brine

7 quarts filetered water
1 1/2 cups kosher salt
6 bay leaves
2 Tablespoons whole coriander seed
1 Tablespoon dried juniper berries
2 Tablespoons whole black peppercorns
1 Tablespoon fennel seeds
1 teaspoon mustard seed
1 whole, thoughtfully raised 18-20 pound turkey
1 bottle Portalupi Arneis
2 chopped onions
6 cloves of garlic, crushed
1 bunch of fresh thyme

How To Make

1
(Think about the timing of your meal, including 24 hours for brining and approximately 6-8 hours from setting turkey, smoking, roasting to carving) Instructions, Brining: Combine all of the spcies and heat for 5 minutes (mostly to dissolve the Kosher salt) add onion and crushed garlic and pour into a large enough food safe, sanitized bucket to brine the turkey. Stir, refrigerate for 24 hours. Flip turkey once within the 24 hours and weight turkey if not submerged.
2
Seriously Smokin Turkey! Pull turkey out of brine, drain in sink. Pat dry with paper towels and let stand for 1-2 hours to come close to room temperature. After brining for 24 hours the smoking of the turkey will infuse the spices and flavors.
3
Getting the Smoker ready: We recommend using wood or chips such as apple or oak. The goal is to get your wood so it will hold the temperature to around 200 degrees for 2 to 2 ½ hours (the timing of getting the heat ready depends on the type of smoker you are using). The intent is not to roast the turkey but to induce flavor and finish cooking in your oven. After smoking for 2 to 2 1/2 hours, Preheat oven to 350 degrees, Remove turkey from smoker. Stuffing is optional-now is the time to stuff your turkey with stuffing if you choose to. Tent the turkey with foil to avoid over crisping the skin while roasting in the over. and place in preheated oven for 2 hours or when the thickest center portion of thigh reaches 165 degrees on probe thermometer. Once out of the oven, let turkey rest for 45 minutes and carve.