apple woodolive oil, charcoal, roasting tin, water, probe thermometer
The night before, prepare the turkey to be brined, place it into as small a cooler as it will fit, place the turkey in and enough water to cover, then remove the turkey and add equal parts sugar and salt stirring until dissolved, (do this to measure how much water you need) then add turkey again, add ice to keep at refrigerator temperature ( 40 degrees or so)
Prepare smoker with fire, bring to 225 degrees
Remove turkey from brine and discard brine, bring to room temperature (couple of hours on counter), clear cavity, rinse
Fill cavity with sliced oranges, lemons, butter, garlic, rosemary and salt and pepper, rub skin with olive oil and sprinkle with salt and pepper.
Put turkey in roasting tin with a couple of inches of water in the bottom on the tin loosely covered with aluminum foil
Smoke at 225 degrees for 4 hours (25 minutes per pound) or until you get to an internal temp of 180 degrees (take temp in thickest part of breast)
Add apple wood to your fire every 30 minutes for the first three hours
Remove the turkey from the tin pan for the last hour and baste the skin with melted butter to brown and crisp the skin.
Remove and let rest for 30 minutes before slicing.
Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.