Ingredients
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Main
Instructions
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02
In a large stockpot, heat 2 cups water with salt, brown sugar, peppercorns, garlic, basil, rosemary, onion powder, ginger, soy sauce and Worcestershire sauce. Bring to a boil, stirring well. Let cool.
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03
When cooled, add 2 gallons ice water, stirring well. Place turkey, chicken or other meat in a container and pour brining mixture over.
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04
Cover and brine in the refrigerator for at least 8 or up to 12 hours.
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05
If the turkey is not completely covered, turn once during brining. Do not leave the turkey in the brine longer than 12 hours.
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06
Preheat smoker to 225°F.
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07
Remove turkey from brine and rinse well inside and out to avoid being too salty after cooking.
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08
This is a very important step. After thoroughly rinsing all salt off, pat dry.
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09
Baste turkey with olive oil.
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10
Cover the wings and drumsticks halfway through smoking so they do not burn, and place foil over the breasts once they reach 150°F so they are not overcooked when the rest of the turkey is done.
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11
Place turkey on middle rack of smoker and smoke for 5 to 6 hours (30 to 35 minutes per lb) or until the internal temperature reaches 165°F.
