Smoked Turkey

Clean turkey inside and out. Put brine and turkey in a large pot. Fill a large re-sealable bag with water and seal. Place on turkey to keep the bird submerged. Refrigerate for 12-14 hours. Remove turkey from fridge and rinse thoroughly under cool water to release salt. Place on wire rack over a dish and pat dry with paper towel, inside and out. Allow to air dry for about 1 hour. It now can be refrigerated 1 to 2 days until you are ready for smoking. Remove from fridge 1 hour before cooking to bring to room temperature. Using a water smoker, smoke the bird at 200-220°F for 6-8 hours or until an instant read thermometer reads at least 170°F in the breast and thigh. Add wood chips that have been soaked in water every 30 minutes to ensure a good smoke flavour (hickory or mesquite). The turkey will be very dark like the picture, but don’t worry, it’s not burnt. The skin from this smoked turkey is too tough to eat.

Try brining your Christmas turkey. It keeps it really moist!