Cider Brined Smoked Turkey

Step 1

First, pour the apple cider into a large stock pot. Stir in the sea salt, brown sugar, garlic, peppercorns, allspice, clove, and bay leaves.

Step 2

Heat the brine over medium hit, stirring frequently until the salt and sugar have dissolved.

Step 3

Next, bring the cider brine to a low boil, stirring occasionally.

Step 4

Remove the cider from heat. Let it cool completely, then chill.

Step 5

In a 5 gallon bucket (or other large container), combine the prepared cider brine (above) with 1 gallon of heavily iced water.

Step 6

Once your turkey has thawed, remove the giblets and make sure the cavity is empty. Rinse the turkey inside and out with cold water.

Step 7

Lower the turkey into the brine, submerging completely. Position the turkey BREAST SIDE DOWN.

Step 8

About halfway through brining, turn the turkey BREAST SIDE UP.

Step 9

Cover the bucket and keep it in the fridge or very cool area. Brine the turkey for at least 8 hours up to overnight.

Step 10

Remove the turkey from the brine. Pat dry.

Step 11

Cut an onion in half. Cut a lemon in half. insert the halves inside the turkey.

Step 12

Cross the turkey’s legs and secure with kitchen twine to keep the cavity closed.

Step 13

In a small bowl, combine melted butter and un-salted poultry seasoning. Rub generously on all sides of the turkey, coating all surfaces.

Step 14

Preheat your smoker to 250 degrees Fahrenheit. Make sure there is a drip tray in place to catch turkey drippings.

Step 15

Prepare the smoke using hickory wood chips that have been soaked in water. This will vary based on what type of smoker you are using. (Some smokers have special places to insert chips. Others you have to place in a pan. Some you simply place in foil.)

Step 16

Once the smoker has reached temperature, place the prepared turkey BREAST SIDE UP in the smoker. Shut the door / lid.

Step 17

Adjust the smoker so that it resumes the cooking temperature of 250 degrees.

Step 18

Add more wood chips about once an hour.

Step 19

Smoke the turkey at this same temperature until an instant read meat thermometer inserted in the thickecst part of the turkey reads 165 degrees Fahrenheit.

Step 20

Once the turkey has reached temperature. carefully transfer it to a cutting board or platter. Cover with foil and let it rest for 30 minutesbefore carving.