Smokin� Okie�s Holiday Turkey Brine:
- 1 gal. water
- 1 c. coarse kosher salt
- � c. soy sauce
- � c. white sugar
- � c. brown sugar
- � c. honey
- � c. apple cider vinegar
- 4 Tbsp. black pepper
- 3 - 4 Tbsp. chopped garlic
- 1 tsp. Allspice
- 1 oz. Morton�s Tenderquick (optional)
Measurements �How much is an Ounce?�
2 tablespoons = ounce
6 teaspoons = ounce
Heat water/salt/sugars to rolling boil. Take off burner, add other ingredients. Allow mixture to cool before placing meat into solution Place 10 - 12 lb. turkey in non-reactive container and cover with brine. Refrigerate for 12 hours. Load smoker�s wood box with 4 oz. hickory wood. Remove turkey from the refrigerator and discard brine. Rinse turkey three times, pat dry and lightly rub skin with mayonnaise. Apply light coating of Cookshack Spicy Chicken Rub. Place turkey in smoker and smoke cook at 200 degrees F for one hour per lb. I like cherry or apple wood for my turkey. Smoke until internal temperature of breast reaches 160 to 165. Remove from smoker and allow to sit for 30 minutes before slicing.
Note: About the �optional� Tenderquick. If you smoke a turkey at temperatures of 180� to 225� F., you might want to consider using the Tenderquick. The turkey will be spending a lot of time in the DANGER ZONE of 40� to 140�, so just be aware of this. If in doubt, use the Tenderquick.