smokey juiced turkey
How to Make smokey juiced turkey
- in a large pot on md-hi heat mix all brine ingredients boil untill well dissolved.....romove from heat and allow to cool completely...more than likely overnight in the fridge.....
- remove thawed turkey from the fridge, open and remove the giblets and neck....discard however you prefer...
- remove the brine from the fridge place turkey in the brine and return to the fridge for another 8 - 12 hours.....the longer the better but 8 hours is plenty of time if that is all you have....
- after the desired brine time, set a smoker up for indirect cooking at a temp of 250 - 275 degrees and take the turkey from the brine and place on the smoker.....smoke until the popper pops or to an internal temp of the breast meat reads 170 - 175.....remove and enjoy