Smoked Turkey

Step 1

Bring 4 cups of the water to a boil and add the salt, sugar, garlic, bay leaves, thyme, sage, rosemary and peppercorns. Stir until the salt and sugar are completely dissolved.

Step 2

Let the liquid steep for 15 minutes while it cools, then add it to the remaining water.

Step 3

Meanwhile, thoroughly rinse the turkey (no need to pat dry) removing the giblets and anything else inside that came with it.

Step 4

Place the turkey in a container large enough to fit and cover with the brine, making sure it is completely submerged.

Step 5

Cover and refrigerate for 12 to 15 hours, rotating the turkey at least once while it brines.

Step 6

Rinse the turkey thoroughly and pat dry. Bring the turkey to room temperature while you prep the smoker.

Step 7

Follow the manufacturer's instructions and bring the smoker to a temperature to 325° F. Add the wood chunks, chips or pellets.

Step 8

Pat the turkey completely dry inside and out with paper towels, then rub butter on the entire outside.

Step 9

Spray the v-rack with cooking spray and place turkey breast side up on the v-rack.

Step 10

Place in the smoker and cook over indirect heat for about 12 minutes per pound. About 2 hours 45 minutes for a 14lb turkey, or until the internal temperature of the breasts reach 160° F and 175° F in the thickest part of the thighs.

Step 11

Rest the cooked turkey for 30 minutes before carving and serving.