Brine prep: 15 min.
Brine cook: 30 min.
Brine turkey: overnight
Smoke turkey: internal temp 165 degrees
1- Gallon low sodium vegetable broth
½-Gallon Apple Juice
½-Gallon Apple Cider
1.5- cups Kosher Salt
1.25- cups honey
2- tablespoons poultry seasoning
2- tablespoons Squealers Kickin’ Powder
1.5- tablespoons onion powder
1.5- crushed dried rosemary
1- tablespoon dried sage
1-tablespoon dried thyme leaves
In large stock pot bring all ingredients to boil. Should boil and simmer 30mins to allow all salt to dissolve and all flavors to mix.
Remove from heat and cool to 40 degrees (best way to do this fast is in an ice bath, a large cooler works well for this).
Once cooled submerge turkey in brine making sure entire turkey is covered. Refrigerate turkey over night.
Next morning remove turkey from brine and wash with cold water, and then dry turkey with paper towel.
Once turkey is dry apply Squealers Kickin’ Powder to the outside of the turkey coating the entire turkey with a light to medium rub. This should be done about an hour before your turkey will go to the smoker.
Place turkey on smoker at 275 degrees for around 15 min per pound or until turkey reaches an internal temp of 165 degrees. Make sure to probe the meaty part of the thigh for the correct temperature.
Once turkey is done remove from smoker and place on carving dish and cover with foil for 15 minutes to let rest. NOTE: The Turkey will appear dark in color.
Once done, slice and enjoy!