Smoked Turkey
Ingredients For the Thaw-Brine 284 g kosher salt 222 g dark brown sugar 6 quarts hot water 5 lbs ice (more as needed) 1 whole turkey (10-15 lbs) Ice chest (large enough for turkey + brine) Probe thermometer Rub (3–2–2–1 Blend) 3 parts kosher salt 2 parts black pepper 2 parts paprika 1 part garlic powder For Smoking & Holding Wood: 75% pecan, 25% mesquite 2 sticks (16 Tbsp) unsalted butter Honey, for drizzling Foil Pan or tray Oven, warming drawer, or cambro Instructions 1. Thaw-Brine the Turkey In an ice chest, combine the hot water, kosher salt, and dark brown sugar. Stir until fully dissolved. Add 5 lbs of ice and stir until the mixture chills and most ice has melted. Submerge the turkey in the brine. If it floats (“turkey-berg”), use a weight to keep it fully submerged. Insert a probe thermometer directly into the brine and set it to 40°F . If the alarm goes off before the turkey is thawed, add m...
