Smoked Turkey

Smoked Turkey:

Serves: Twelve I Prep: 8 hours

Ingredients:
20 lbs frozen turkey
2 cups salt
1 cup light brown sugar
2 gallons water

Directions:
Prepare the brine by dissolving the salt and brown sugar in a pot with some water over low heat. Stir until fully dissolved, then remove from the heat and allow the mixture to cool. This step ensures that the turkey absorbs moisture and flavor, keeping it tender during the smoking process.

Once the brine has cooled, place the turkey, breast-side down, into a large container or brining bag. Pour in the cooled salt-sugar mixture along with an additional 2 gallons of cold water, ensuring the turkey is fully submerged. Keep the turkey in a cool area or the refrigerator and let it marinate for 24 hours. This extended brining time allows the seasoning to penetrate the meat for maximum flavor.

Prepare the smokehouse by using cherry wood for a light, delicate smoke. Place a sturdy rod through the thick part of the turkey under the wings, allowing it to hang over the bar inside the smokehouse. This hanging method allows the smoke to circulate evenly around the entire bird, ensuring a uniform cook. Maintain a smokehouse temperature between 180°F and 250°F, carefully monitoring to keep it consistent. Let the turkey smoke for approximately 30-45 minutes per pound, checking occasionally to maintain steady heat and smoke levels. The turkey is fully cooked when the thickest part of the breast reaches an internal temperature of 165°F.

Once the turkey has reached the proper temperature, remove it from the smoker and allow it to rest for 20-30 minutes. This resting period helps the juices redistribute throughout the meat, making it even more flavorful and tender. After resting, carve and serve the beautifully smoked turkey, enjoying its rich, smoky aroma and juicy texture.