What You Need:
- 1 (12 lb.) whole turkey, thawed
- 1 qt. hot water
- 1 C kosher salt
- 4 qt. cold water
- 1 C maple syrup
- 1 onion, sliced thin
- 4 garlic cloves, peeled and crushed
- 10 black peppercorns
- 5 bay leaves
- 4 tsp. lemon zest
- 2 cloves, whole
- 6 tbsp. butter, melted
How to Make It:
- Clean the turkey by removing the giblets and neck and rinsing the turkey inside and out with cold water.
- Place the hot water into a large soup pot.
- Add the salt and whisk until the salt is completely dissolved.
- When the salt has dissolved whisk in the cold water and the syrup.
- Place the onion, garlic cloves, peppercorns, bay leaves, lemon zest and cloves into the pot.
- Place the pot in the refrigerator until the temperature reaches 40 degrees.
- Fill a large zip lock freezer bag with ice.
- Place the turkey into the cold mixture and lay the ice on top of the turkey to keep it submerged under the water.
- Allow the turkey to marinate over night.
- Set up and light the smoker as indicated by the manufacturer on the box.
- Preheat the smoker to 275 degrees.
- Remove the turkey from the marinade, pat dry and discard the marinade.
- Baste the turkey with the melted butter.
- Smoke the turkey 3 hours 30 minutes or until the thigh temperature reaches 180 degrees.
- Allow the turkey to stand on a cutting board 45 minutes before carving.
Serves 15
Brining a turkey helps keep the turkey moist. When smoking a turkey it can become quite dry but by marinating it over night the meat stays juicy and tender. Don't have a pot big enough, line a crisper drawer with a large garbage bag instead.