1 1/2 cups, flaked Kosher salt*
1 1/4 cups, brown sugar
10 whole cloves
3 teaspoons black peppercorns
3 bottles of beer
5 quarts water
Peel and juice from one orange or
one tangerine (colored part only - not white pith)
3 teaspoons dried thyme
3 teaspoons dried sage
Preparation:
Combine all ingredients in a non-reactive pot, bring mixture to a boil, lower heat and simmer for 15-20 minutes (partly covered). Allow brine to cool completely.
Rinse turkey under cool running water, inside and out (remove giblets from body cavity). Pat turkey dry with paper towels, then immerse turkey in cooled brine.** Turkey should be completely submerged in liquid (place a plate on top of the bird if necessary to keep it covered with the liquid).
Marinate in refrigerator for 24 hours. Remove turkey from brine, rinse, pat dry.
Smoking a Turkey - The Basics:
You need to cook the turkey to an internal temperature of 165˚. This means that the coldest part of the turkey is 165˚. This isn't a suggestion. Test in at least two places and remember that turkey bones heat faster so keep the thermometer away from bone. White meat cooks faster than dark meat.
For the Smoker, I use a water smoker and a combination of mesquite and hickory chips, soaked in water at least 2 hours. Run the smoker at temperature range of 220˚ to 240˚. Plan on 30 to 40 minutes per pound. Smoked turkey has a different color and texture than oven roasted turkey. The meat may appear pink and have a smoother texture. This is normal. The smoking process causes a chemical change in turkey that causes this color change. As long as the turkey registers a temperature of 165 degrees F. it is safe to eat no matter the color.
Notes:
*Kosher salt is the ONLY type of salt to be used in making brine (it is sweeter and more pure than ordinary table salt). Kosher salt is available in two varieties. The most common is flaked salt (example: Morton Kosher Salt) which has been pressed into flakes by rollers. The other type is a four-sided crystal (example: Diamond Crystal Kosher Salt). The crystal-shaped salt measures differently because of its shape. Use about 25% (one quarter) MORE crystal salt than flaked salt when measuring for brine or other recipes. The formula is: 1 tablespoon of regular table salt is equivalent to 1 ½ tablespoons flaked kosher salt, or 2 tablespoons, diamond crystal kosher salt.
**I place the turkey in a trash compactor bag and twist it closed. If you don’t have a bag large enough for the turkey, place in a non-reactive container: use enamel, glass or crockery or stainless steel - never cast iron or aluminum.
History:
I received an email from my former boss and friend (Loan), telling me she volunteered me to smoke a turkey for the John Wayne Airport office Christmas party in 2006. I had never smoked a turkey before. I researched the internet for recipes and combined a couple recipes to come up with this one. It worked very well too.
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