Smoked Turkey

Posted on December 4, 2013 Updated on December 5, 2013

1 Whole turkey, 10-14 lbs. Three gallons ice water. 3 cups kosher salt. 3 cups sugar. All purpose rub. Dissolve salt & sugar in the ice water. Inject turkey with brine using 10% of the weight of the turkey. Example: 10 lb. bird X 16 ounces = 160 ounces. 160 ounces X .10% = 16 ounces brine. Inject breasts, legs & thighs evenly. Put turkey in a plastic bag and add the rest of the brine. Refrigerate 12-24 hours. Remove from brine and pat dry with paper towels. Allow to come to room temperature, about 1 hour. Sprinkle rub in cavity of the bird. Rub turkey all over with canola oil. Rub entire bird with All purpose rub. Insert a temperature probe from a remote temp gauge. Place in a 275 degree smoker. Smoke until an internal temp of 160 degrees is reached.