Brined Smoked Turkey

Ingredients

• 8 cups apple cider
• 8 cups water
• 1 cup sea salt
• 1 cup sugar
• 12 to 14 garlic cloves
• 1 peeled and large diced yellow onion
• 2 bay leaves
• 1 tablespoon peppercorns
• 1 bunch fresh thyme sprigs
• 14-16 pound thawed turkey giblets removed

Steps

1. Add the cider, water, salt and sugar to a large pot and bring to a boil and cook until the salt and sugar are completely dissolved.
2. Chill the mixture until completely cool, about 3 hours.
3. Next, add in the garlic, onion, bay leaves, peppercorns, and thyme sprigs and mix to incorporate.
4. Add in the turkey and ensure it is completely submerged.
5. Place in the refrigerator for 24 hours or up to 48 hours.
6. Remove the turkey and rinse very well with water on all sides. Pat dry and let sit at room temperature for 45 minutes.
7. Preheat the smoker to 275°.
8. Add the turkey to the smoker and cook for 2 hours for a light smoke or 4 hours for a fully cooked turkey. The thigh meat should read 165° when it is finished, or the button should have popped out.
9. If you smoke the turkey for 2 hours, transfer it to your oven at 275° and cook it for 90 to 120 more minutes or until the thigh meat reads 165° or the red button has popped out.
10. Wrap in foil and let it sit at room temperature for 20 to 30 minutes before slicing and serving.