Amazing Turkey Brine! Smoking' Turkey!

Fantastic Savory Turkey Brine & Smoked Turkey

Simmer and then cool the brine. You can leave it covered at room temperature in a sauce pan while you roast the turkey.  You will be injecting the brine every 2 hours.

2 cups apple juice
2 cups water
1/2 cup salt
3-4 fresh garlic cloves
1 cube butter
2 cups brown sugar
2 tsp ginger
20 whole cloves
2-3 Tbs Lowery's Seasoned Salt

Inject into the breast, thighs, and legs

Rub with olive oil, paprika, seasoned salt, minced garlic, or favorite seasonings

Strain the garlic and whole cloves out and put inside turkey

Loosely cover with foil.

Inject the turkey every 2 hours while roasting

Cook until temperature reaches 180 degrees.

If smoking cook 15 1/2 lb turkey for 10-11 hours at 250 degrees.  Inject every couple hours when adding wood.  This can also be roasted in your oven.  We usually do this one in the oven and use the recipe below for smoking a turkey.


Smoked Turkey

For a 10-12 lb turkey

4 cloves of minced garlic
2 Tbs seasoned salt
1/2 cup butter
1 can of coke
1 apple quartered
1 onion quartered
1 Tbs garlic powder
1 Tbs salt
1 Tbs ground black pepper

Preheat smoker to 225-250 degrees
Use Hickory Pecan wood mix
Rinse turkey and pat dry.
Rub with crushed garlic and sprinkle with seasoned salt
Place in disposable roasting pan
Fill turkey cavity with butter, cola, apple, onion, garlic powder salt and pepper
Cover loosely with foil

Smoke at 250 for 10 hours or until temperature reaches 180 in thickest part of the breast and thigh.  Bast the bird every 1 -2 hours with juices.  You can also inject this with the above brine.

Fresh frozen veggies from the garden!