Make the brine: Combine 2 quarts of water, the honey, salt, curing salt, orange zest and juice, cloves, allspice, bay leaves, cinnamon sticks, and peppercorns in a large stockpot. Bring to a boil over high heat, whisking to dissolve the salt and sugar. Remove from the heat and add the remaining 2 quarts water. Let cool to room temperature, then refrigerate until thoroughly chilled.
Rinse the turkey drumsticks in a colander under cold running water. Prick the skin on all sides with a fork or needle.
Add the turkey drumsticks to the brine, making sure they’re completely submerged. You can hold them down with a dinner plate or a resealable plastic bag filled with ice. Brine the drumsticks in the refrigerator for 48 hours.
When you’re ready to smoke, drain the drumsticks and discard the brine. Pick off and discard any clinging spices. Blot the drumsticks dry with paper towels.
Place the drumsticks on the wire grates in the smoker. Smoke the turkey legs until darkly browned and very tender (3 to 4 hours). You’re looking for an internal temperature of 76°C (170°F) on an instant-read thermometer.
Do not be alarmed (on the contrary-be proud) if the meat under the skin is pinkish: That’s a chemical reaction to the cure and the smoke. Serve hot or at room temperature.
Whether you’re celebrating a special occasion, cooking for a group or have a frozen bird that needs to be cooked, you can’t go wrong with a smoked turkey.
These noble birds deserve justice – food smoking justice. Smoking creates a more tender and flavourful dish than one that is fried or oven roasted.
This recipe calls for a 14lb Turkey.
Ingredients
Brine:
3 cups Kosher Salt
1 cup Brown Sugar
2 Lemons, cut and squeezed
2 Oranges, cut and squeezed
1 cup Apple Cider Vinegar
1 bottle Apple Juice
5 Bay Leaves, crumbled
Palm full of Thyme
Palm full of Pepper
4 Tbsp Honey
Dry Rub:
½ cup Brown Sugar
2 Tbsp fresh cracked Pepper
2 Tbsp Garlic Powder
2 Tbsp Ground Thyme
1 Tbsp Ground Sage
1 Tbsp Ground Chili Powder
Directions
Mix Brine ingredients together with cold water until salt and sugar have dissolved. Submerge whole turkey in brine and refrigerate for 24hrs.
Remove turkey from brine and rinse off with cold water. Pat dry with paper towels and let air dry for a moment.
Rub olive oil on outside of turkey. Then apply dry rub generously in-between the skin and the meat, inside the cavity and outside the turkey skin.
Open a can of your favourite beer and pour yourself a tall, cold glass and enjoy! Now take the empty can and cut off the top portion with heavy duty scissors. Fill can half-way up with chicken broth. Include a few bay leaves, fresh sage, 1 cut and squeezed lemon and fresh cracked pepper.
Smoking Method:
Place can inside smoker and carefully lower the turkey on top of the can so that the can is completely inside the cavity of the turkey. This is one way to keep the turkey moist by putting steam inside the cavity while it cooks. The turkey needs to be stable. Make sure it is able to stand on its own. You can use metal rib racks to help stabilize it.
Cooking will take 6-8hrs or until the inside temperature reaches 73°C (165°F). Be sure to check the thighs.
