Cooking Instructions
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Step 1
Begin by preparing the brine. Chop the
Garlic (4 cloves)
. Fill a deep plastic container with
Water (27 cups)
and mix in
Sea Salt (3/4 cup)
,
Whole Coriander Seeds (1 Tbsp)
,
Black Peppercorns (1 Tbsp)
,
Mustard Seeds (1 Tbsp)
,
Fresh Thyme (1 Tbsp)
,
Fresh Rosemary (1 Tbsp)
,
Fresh Sage (1 Tbsp)
, garlic and
Bay Leaves (6)
until the salt dissolves.
Step 2
Place
Whole Turkey (1)
into the bin. Make sure the giblets are removed. Place it in the fridge for 6 to 12 hours.
Step 3
Remove turkey from the brine solution. Wipe off any excess spices, and let it sit for an hour to dry off and come to room temperature.
Step 4
Prep the turkey for smoking by melting the
Butter (1/4 cup)
in the microwave and pouring it all over the turkey. Make sure to rub butter into all the hard to reach crevices and corners.
Step 5
Then, liberally sprinkle
Sea Salt (1 pinch)
and
Ground Black Pepper (1 pinch)
all over the turkey. Make sure to do both sides, and sprinkle pepper liberally.
Step 6
For smoking, preheat BBQ to 275 degrees F (140 degrees C). While waiting for it to heat up, take some cherry or apple wood chips, and soak them in water for 10 minutes. Remove the chips from the water, and place in an aluminum foil bag.
Step 7
Place the bag under the grates, but not directly on the fire. Replace the grates. Place the turkey on the grill, breast side up. Close the lid, and smoke for 1 hour. It's important to maintain a temperature of 275-300 degrees F (140-150 degrees C) -don't open the lid.
Step 8
After about an hour most of the smoke flavor will have made its way onto the Turkey, so you can now proceed to the BBQ steps.
Step 9
Preheat your BBQ to 275 degrees F (140 degrees C). Close the lid, and try to maintain 275-300 degrees F (140-150 degrees C) for the first 2 hours. Open lid every once in a while to maintain ideal heat. Let temperature slowly rise to 375 degrees F (180 degrees C). Cook until thigh is 165 degrees F (75 degrees C), and flip turkey over.
Step 10
Pull the turkey once it reaches 195 degrees F (90 degrees C) in the thigh. Remove turkey, and allow it to rest 30 minutes for optimal juiciness. Serve and enjoy!
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