Dry-Brined-And-Marinated Smoked Turkey
- 1 (12- to 14-lb.) whole fresh or frozen, thawed, turkey
- 1 cup apple cider
- 2 tablespoons dark brown sugar
- 1 tablespoon kosher salt
- 3 cups hickory wood chips
- Pat turkey dry with paper towels. Reserve 2 Tbsp. Turkey Dry Rub; sprinkle remaining dry rub over entire turkey, rubbing into skin. Chill turkey 10 to 24 hours.
- Prepare smoker according to manufacturer's instructions, bringing internal temperature to 250u0b0 to 260u0b0; maintain temperature 15 to 20 minutes.
- Stir together apple cider, brown sugar, salt, and reserved 2 Tbsp. Turkey Dry Rub. Attach needle to marinade injector, and fill with cider mixture according to package directions. Inject top of turkey, thighs, and legs at 1-inch intervals with cider mixture. Add wood chips to coals, and smoke turkey, maintaining temperature inside smoker between 250u0b0 and 260u0b0, for 5 to 6 hours or until a meat thermometer inserted into thickest portion registers 160u0b0.
- Remove turkey, cover loosely with aluminum foil, and let stand 10 to 15 minutes before slicing.
- MAKE-AHEAD TIP
- Before beginning our make-ahead plan, clean out your fridge to free up space for your turkey, which will need room to chill for 10 to 24 hours.
turkey, apple cider, brown sugar, kosher salt, hickory wood chips
Taken from www.myrecipes.com/recipe/dry-brined-marinated-smoked-turkey (may not work)