Smoked Turkey

Ingredients

• 1 (12 lb)  whole turkey

Brine

• 32 ounces orange juice
• 32 ounces apple juice
• 1 gallon water
• 3 lbs kosher salt
• 1 lb brown sugar
• 2 tablespoons fresh sage (chopped)
• 2 tablespoons fresh oregano (chopped)

Rub

• 1/8 cup vegetable oil
• 3 tablespoons onion powder
• 3 tablespoons garlic powder
• 2 tablespoons paprika
• 1 tablespoon black pepper
• 1 tablespoon fresh sage (chopped)
• 1 tablespoon fresh oregano (chopped)
• 1/2 tablespoon fresh ginger (grated)

Smoke Liquid

• 16 ounces orange juice
• 16 ounces water
• 375 ml red wine
• 1 tablespoon fresh sage (chopped)
• 1 tablespoon fresh oregano (chopped)

Directions

1. 1

   Mix brine ingredients in a cooler--I use a smaller Coleman cooler--and add defrosted turkey (ensure the turkey is fully covered by the brine mixture); let sit for up to 24 hours. Note - The temperature in the cooler should be 33°-40° to prevent bacterial growth. If the temperature begins to get too high, stir ice into the brine until it has dropped back to the desired range.

2. 2

   Remove turkey from brine and pat dry.

3. 3

   Mix Rub ingredients and coat turkey inside, outside, and under the skin. Note - Use your hands to peel the skin away from the body then apply the rub. Use toothpicks to hold the skin down while cooking.

4. 4

   Use a chimney starter to heat some charcoal and place it in the bottom of your smoker.

5. 5

   Pour smoke liquid into the water pan of the smoker and place the cover on the smoker until he internal temperature reaches 250°-300°.

6. 6

   Insert a meat thermometer into the thigh of the turkey, place it on the top rack of the smoker, and cover with the smoker lid.

7. 7

   Add wood chips or chunks to the smoker through the side door.

8. 8

   Let sit, adding more chips every hour (or as needed) to keep the temperature between 250°-300°.

9. 9

   Turkey is done when the internal temperature reaches about 165°. The cooking time should be roughly 20-30 minutes per pound.