Brining and smoking your Thanksgiving turkey

Name: Brining and smoking your Thanksgiving turkey
Prep time: 1 d 7 h
Cook time: 1 d 7 h
Total time: 1 d 7 h
Yield: 10
Cuisine: Global
Ingredients: 237 milliliters apple, roughly chopped; 2 whole bay leaves; 118 milliliters fresh rosemary; 237 milliliters roughly chopped fresh sage; 237 milliliters roughly chopped fresh thyme; 10 cloves garlic, peeled and crushed; 2 whole lemons; 355 milliliters agave or maple syrup; 2 Tbsps nutritional yeast; 4 Tbsps olive oil; 237 milliliters onion, roughly chopped; 118 milliliters fresh oregano; 2 teaspoons paprika; 237 milliliters roughly chopped fresh Italian parsley; 1 large Several of sage, thyme, rosemary, oregano, and parsley; 237 milliliters sea salt; 2 teaspoons sea salt; 5 kilograms organic turkey, minimally processed, giblets, liver and neck removed; 3 gallons hot water; 1 teaspoon freshly ground white pepper

You can never have too many main course recipes, so give Brining and smoking your Thanksgiving turkey a try. This recipe serves 10. Watching your figure? This gluten free, dairy free, and primal recipe has 781 calories, 86g of protein, and 28g of fat per serving. This recipe covers 48% of your daily requirements of vitamins and minerals. A mixture of oregano, turkey, paprika, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the lemons you could follow this main course with the Watermelon, Lemonade, and Blueberry Ice Pops as a dessert. It can be enjoyed any time, but it is especially good for Thanksgiving.

Instructions

Wash the turkey inside and out and dry well with a paper towel.

Ingredients you will need

Whole Turkey

Equipment you will use

Paper Towels

Combine all the brine ingredients in a large pot and stir until the salt is dissolved.

Ingredients you will need

Brine

Salt

Equipment you will use

Pot

Place turkey In a container that will allow it to stay submerged in the brine, a deep soup pot or food-grade bucket works well for this, and pour in the brine.Cover turkey and refrigerate 24-36 hours. (Tip: place the turkey in a big insulated cooler with ice and save the refrigerator space.)When you are ready to begin smoking the turkey, remove it from the brine, rinse inside and out with fresh water and dry well.

Ingredients you will need

Soup

Whole Turkey

Water

Ice

Equipment you will use

Pot

Place the brined turkey breast side up on a wire rack in a roasting pan that will fit Into your smoker or barbecue.In a small bowl, combine the rub ingredients and rub the inside and outside of the turkey with the seasoned paste. Toss the seasoning mixture in a bowl and fill both cavities loosely.Truss the brined turkey, securing the openings with skewers or a needle and thread, and place a meat thermometer in the thickest part of the thigh flesh.

Ingredients you will need

Turkey Breast

Dry Seasoning Rub

Whole Turkey

Meat

Equipment you will use

Kitchen Thermometer

Roasting Pan

Wire Rack

Skewers

Bowl

Put the turkey into a 400-degree F smoker or barbecue for about 30 minutes. (If your smoker doesn't get that hot, put it at the highest setting possible.)Bring the temperature down to 240-260 degrees F and maintain that temperature throughout the smoking time. Cook for about 30 minutes per pound, or until the meat thermometer reads 165 degrees F approximately 6-7 hours for a 12-15 pound turkey.

Ingredients you will need

Whole Turkey

Meat

Equipment you will use

Kitchen Thermometer

Remove the turkey from the smoker when it is done and let sit for 20 minutes before carving to ensure a moist and flavorful bird.

Ingredients you will need

Whole Turkey