Smoking your holiday turkey is a way to bring some new life and flavor to a favorite family tradition. Brining your bird will ensure that it is both flavorful and juicy upon serving.Brine:
1 gal water
1 cup fresh lemon juice
3/4 cup orange juice
1 cup kosher salt
1 cup packed light brown sugar
1 cup chopped yellow onions
2 jalapenos, minced
1/4 cup chopped fresh cilantro
2 tablespoons chopped garlic
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon hot sauce (your favorite)
1 teaspoon dried Mexican oregano
Seasoning:
½ cup Dry Rub or Cajun Seasoning
Vegetable Oil
1 Whole Turkey 12-16 lbs (not larger)
DIRECTIONS:
- Mix all brine ingredients in a clean pail that will accommodate your turkey and the brine solution. Stir brine until well mixed.
- Remove giblets and wash turkey under running cold water.
- Place turkey in brine and allow soaking for 12-24 hours.
- Preheat smoker to 225 to 250 degrees F (110 to 120 degrees C).
- Rinse turkey under cold water, and pat dry. Rub the vegetable oil and Cajun seasoning or your favorite BBQ rub over the outside and cavity of the bird. Place in a disposable roasting pan.
- Smoke at 225 to 250 degrees F (110 to 120 degrees C) for 10 hours, or until internal temperature reaches 180 degrees F (80 degrees C) when measured in the thickest part of the thigh. Baste the bird every 1 to 2 hours with the juices from the bottom of the roasting pan.
Note: We recommend apple wood or other sweet fruit woods for smoking turkey as they impart a milder flavor than hickory or mesquite.
It is not suitable to stuff a turkey for smoking. Prepare your favorite stuffing and serve it along side this wonderful bird.
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