Brined & Smoked Turkey

• 1 16 lb. turkey or 2 8 lb. breasts
• 1 gallon cold water
• 1 1/2 cups kosher salt
• 1/2 cup molasses
• 1 1/2 tblsp garlic or garlic powder
• 1/2 tblsp onion powder
• 1/4 cup black pepper
• 1/2 cup lemon juice
• 1/2 oz maple flavoring
• 12 oz ginger ale

1. Combine ingredients in large stock pot or clean bucket. Stir to dissolve salt. Submerge the turkey and refrigerate or set it in very cool (40F or less) spot for 8 - 12 hours. Remove the turkey from the brine and rinse both cavity and skin under cool water for several minutes until all traces of salt are gone. Pat dry inside and out with paper towels; set aside.
2. Smoke at around 250F (measured at grate level) to an internal temperature of 170F in the thickest part of the thigh. Basting with butter every few hours will give you a beautiful golden-brown skin.
3. The benefits of brining are many fold. First, brining provides a cushion for the breast meat, so even if it overcooks by ten degrees F or so, it remains moist. Secondly, the meat of a brined bird tastes pleasantly seasoned, which eliminates the need to season before and after roasting. Because the turkey sits overnight in a tub of salted water, brining also ensures that all parts of the turkey are at the same temperature. Yet another benefit is that the turkey meat absorbs water during the brining process. Water is a heat conductor and therefore expedites cooking. Lastly, brining may help inhibit growth of certain types of bacteria. So while it may seem like added work, dunking the bird in the brine is worth it for a whole host of reasons.

turkey, gallon cold water, kosher salt, molasses, garlic, onion, black pepper, lemon juice, maple, ginger ale

Taken from www.epicurious.com/recipes/member/views/brined-smoked-turkey-50053847 (may not work)