For Thanksgiving or any gathering of friends and family, this is the most tender, moist, and flavorful smoked turkey I have had. Total prep time is 24 hrs in brine plus 4:15 smoker cook time, using any type of wood available, here I used Maple pellets. If you have wood chips, be sure to soak for 2+hrs before burning.
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Ingredients:
8 Lbs Turkey (relatively small)
Hawaiian style brine: 1.5cup soy sauce, 1 whole pineapple pureed, 0.5cup maple syrup, dash of vinegar, peppercorn, dried chile, garlic, about 2c salt, around 1 gallon water-to cover.
Stuffing: chunks of carrot, apple, onion, lime, garlic, ginger, rose apple, pepper, rosemary, thyme, etc.
Dry rub: basic is salt/pepper plus, mustard/coriander seed, sichuan pepper, cumin, garlic/onion powder, paprika, etc.
Spritz: water, maple syrup, vinegar.
Final Baste: butter, garlic, rosemary.
Instructions: Brine for 24 hrs, then drain leaving the bird wet. Add dry rub all over, insert stuffing, close up, then smoke for 4-6 hrs depending on size of turkey, spritzing every hour, then slather garlic butter baste 20 min. before the end of cooking. Cook time rule of thumb is 30-40 min for every pound of bird, internal turkey temp should be around 165F (73C).
*Be sure not to overcook! There is about a 20 min. window or “sweet spot” to get the turkey fully cooked through and still moist without overdoing it.
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