Get 15% off - Dogpound Hydration Supplements with discount code SMASHCITY.
Better than Liquid IV or Pedialyte.
Export 12 ingredients for grocery delivery
Skin the garlic cloves and use a knife to crush each clove.
In the clean 5-gallon pail, add all the brine ingredients together and mix well with a large wooden spoon.
Clean your turkey and make sure the giblets are removed.
Submerge the turkey in the pail of brine. Do your best to make sure the turkey is completely submerged.
Store in your refrigerator for 48 hours, turning the turkey 180 degrees after the first 24 hours.
After the 48 hour brine is complete. Remove your turkey from the brine, rinse and pat dry with paper towel and store in the fridge for 1 hour. The brine process is complete.
Mix all the rub ingredients together and set aside for later.
Fire up your smoker to 300F.
Take your brined turkey out of the fridge and prep it for the smoker. Move the wings behind the body of the Turkey as shown.
Tie the legs together with butcher twine.
Apply the turkey rub liberally to the entire turkey. Then lightly brush some of the peanut oil over the entire turkey.
Once the smoker hits 300F, place your turkey in the smoker and attach your meat probe into the breast of the turkey.
After the first 1.5hrs, I'll check in on the turkey and see how it looks. I'll baste it with melted butter now and then. I'll sometimes spritz the turkey with a 50/50 mixture of apple cider vinegar as well. It helps attract the smoke to the skin.
Once the Turkey reaches about 160F, I will remove it and quickly wrap in foil. The Turkey will keep climbing in temperature and reach the 165F while it is covered in foil. Let the turkey rest a minimum of 20 minutes under the foil. The longer it rests, the better.
You are done and ready to carve the turkey. Enjoy.