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1
Mix salt, brown sugar and spices with 6 quarts (5675 ml) water.
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2
(Double, if necessary, to cover)
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3
Rinse whole turkey after removing giblets and cutting away excess fat.
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4
Place turkey in clean plastic or glass continer with sufficient size to fill with brine that covers entire turkey.
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5
Pour brine over turkey to cover.
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6
Turkey should remain in brine for 12 to 20 hours (keep refigerated).
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7
In preparation for cooking, remove turkey from brine and rinse thoroughly to remove surface saltiness.
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8
Pat dry with paper towels then air dry for about 30 minutes to form shiny surface that's dry to the touch.
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9
Place on heavy duty aluminum foil or cooking pan suitable for outdoor grill.
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10
Create loose tent of aluminum foil to cover.
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11
Soak 4 cups (950 ml) wood chips (hickory, mesquite or fruit wood) in water.
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12
Place about a cup of chips in small pan or on aluminum foil on top of charcoal or gas grill grate over low flame.
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13
Cook for approximately 30 minutes per pound at 180 degrees (80 C.) to 200 degrees (90 C.).
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14
Use meat thermometer placed in thigh until 170 degrees (80 C.) is reached, test to ensure doneness.
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15
Add additional wood chips as needed to smoke thoroughly.
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16
I use my two burner gas grill to do this recipe.
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17
Usually one burner on low will maintain temperature.
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18
Place chips over that burner.
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19
Charcoal grills can also be used successfully.
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20
The aluminum foil tent helps retain mositure.
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21
It's a family tradition to prepare Thanksgiving turkey with this technique and they've always been teriffic.
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22
I have begun using a meat thermometer to avoid undercooking.
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23
Enjoy!
