Apple Cider Brined Smoked Turkey

1. 1

   1. Combine all ingredients in a non-reactive pot, bring mixture to a boil, lower heat and simmer for 15-20 minutes (partly covered). Allow brine to cool completely; at least 40 degrees F.

2. 2

   2. Remove giblets from body cavity, and rinse turkey under cool running water, inside and out. Pat turkey dry with paper towels, and then immerse turkey in cooled brine. Turkey should be completely submerged in liquid (place a plate on top of the bird if necessary to keep it covered with the liquid).

3. 3

   3. Cover the pot and refrigerate for 8-10 hours or up to 24 hours.

4. 4

   4. After the brining remove turkey, rinse, pat dry, and smoke as usual.

5. 5

   5: Smoke Turkey at 220 degrees for 12-14 hours, the first 2.5 hours with Cherry Smoke until internal temp hits 170-175. Larger Turkeys will take longer but smoke should remain at 2.5 hours.

No additional tips available.