Ingredients

For the brine

• 1 Cup Kosher Salt
• 1 ¼ Cups Brown Sugar
• 3 Tbsp Whole Black Peppercorns
• 4-6 Bay Leaves
• 2 Cinnamon Sticks
• Zest and juice of 1 Orange
• 2 Gallons Cold Water

For the bird

• 1 Fresh Turkey, thawed if frozen (12-15 pounds)
• 1 Medium Onion, quartered
• 1 Apple, quartered
• 2 Carrots, chopped into approximately 4″ pieces
• 3 Stalks Celery, chopped in half
• 1 Head of Garlic, top sliced off and loose peel removed
• 6 Tbsp unsalted Butter (3/4 stick), softened
• Bradley Premium Bisquettes –Sage

Directions

1. The night before cooking, combine the ingredients for the brine in a large pot over medium heat until salt and sugar are dissolved.
2. Set aside brine and allow to cool.
3. Remove giblets and neck from the turkey. Reserve and refrigerate for gravy.
4. Rinse the turkey inside and out with cold water.
5. Submerge the turkey into the cooled brine.
6. Cover and refrigerate overnight.
7. The next day, remove the turkey from the brine, rinse with cold water and pat dry with paper towels.
8. Refrigerate, uncovered for at least 2 hours to allow to dry.
9. Preheat Smoker to 107°C (225°F) with Bradley Premium Sage Bisquettes.
10. Place the turkey in an aluminium roasting pan.
11. Rub the cavity of the turkey with 2 Tbsp of butter and stuff with chopped apple and vegetables.
12. Rub 2 Tbsp of butter on the outside of the bird.
13. Place in smoker and smoke for approximately 8 hours or until the internal temperature of the thickest part of the thigh reaches 82°C (180°F).
14. Halfway through the cooking process baste turkey with remaining butter.

 

Recipe by: Lena Clayton