A very tasty way to prepare your holiday turkey! Thanks to the brine, the meat is very moist and flavorful. The butter in the baste makes this turkey extra delicious!
Provided by georgi johnson
Categories Turkey
Time 6h
Number Of Ingredients 20
Steps:
- 1. For the brine, combine all ingredients stir until all is dissolved. Might have to heat, if so cool to room temperature.
- 2. Pour brine into a large container. Remove insides from turkey, rinse, and place in brine. Store in a cool place. Depending on outside temps I have stored it outside, a cooler with ice also works if you cant make room in the fridge.
- 3. Brine for at least 24 hours. Remove turkey from brine, rinse very well. Pat dry inside and out, leave no moisture.
- 4. Start grill or smoker, you want it medium to hot. Soak wood chunks or chips
- 5. Rough chop the onion, garlic, celery, and apple. Fill the neck and cavity with the veggies.
- 6. Make the baste: In a small saucepan melt butter add remaining ingredients, till well mixed. Brush over outside of turkey. You might have to make a second batch of baste.
- 7. Add wood to smoker, I use varying mixes of Hickory, pecan, cherry, apple, and oak woods. Place turkey on grill/smoker away from the coals.
- 8. Baste several times with the baste about every 30-60 minutes. Keep wood on the coals. If turkey starts to get to dark place aluminum foil over it.
- 9. Smoke time depends on the type of smoker and size of the turkey, anywhere from 4-8 hours. Check temp remove from grill at 165 degrees. Remove veggies from inside and discard. let sit for 10 minutes. Carve and enjoy.
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