Jason and I have become a pretty good team of coming up with good ways to doctor up meat and get it ready for smoking. We made it this year for our Sunday school Thanksgiving lunch and for family Christmas. Usually I don't care for turkey because it is so dry, but this has been moist every time!
Turkey Brine
3 c. apple juice
2 gallons water
1-½ c. salt
2 c. brown sugar
4 fresh rosemary sprigs
orange peel from 3 oranges
5 garlic cloves, minced
3 Tbsp. tri-colored peppercorns
5 bay leaves
In a LARGE pot (we use a turkey fryer pot), bring all the ingredients to a boil. Once boiling, turn off heat and allow to cool completely. Then chill. Once chilled, fully submerge turkey in brining solution for 16-24 hours. Keep in fridge.
When preparing to smoke, remove turkey from solution and rinse with water. Dry turkey completely, inside and out and rub down with herb butter recipe below.
1 stick butter, room temperature
peel of one orange, sliced into very thin strips
2 rosemary sprigs, stripped and finely minced.
1 tsp. salt
1 tsp. pepper
We then stuff the cavity with the leftover oranges, whole garlic cloves, and rosemary sprigs.
Jason smokes in big green egg using soaked pecan wood chips. Cooking time varies based on temperature and size of turkey.
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