Smoked Turkey
  • 1 12 to 14 lb turkey
  • canola oil
  • 1 T crushed red pepper flakes
  • 1 gal + 1 pint water
  • 1/2 C kosher salt
  • 1 T sugar
  • 4 sprigs fresh thyme
  • 2 T black peppercorns, crushed
  • 2 t chile powder
  • 2 t cumin
  • 2 t garlic powder
  • 2 t turmeric
  • 2 T garlic powder
  • 1 T chili powder
  • 1 T black pepper
  • 1 stick of butter
  • fresh thyme
  • fresh sage

  1. in a large pot bring the water, red pepper flakes, salt, and sugar to a boil
  2. stir until the salt and sugar are dissolved
  3. remove from the heat and add the remaining brine ingredients
  4. allow to cool to room temperature
  5. pour into a container large enough to just hold the turkey, a large resealable bag or Lexan container
  6. refrigerate the brine over night until completely cool
  7. clean and rinse the turkey reserving giblets for later
  8. if there is an automatic timer in the turkey, please grab it firmly, tear it out, and discard
  9. submerge the turkey into the brine for 24 hours, keep it completely submerged
  10. remove the turkey from the brine and rinse
  11. pat dry and place it on a wire rack over a drip pan
  12. allow it to rest uncovered in the refrigerator for at least 4 hours or overnight
  13. setup an indirect smoker with lump charcoal and a few wood chunks-- I used mesquite-- and stabilize the temperature at 250
  14. lightly coat the skin of the turkey with canola oil
  15. place the bird on a wire rack over a drip pan on the smoker
  16. smoke the turkey until the thigh temperature reaches 165, about 4 to 5 hours
  17. meanwhile combine the rub ingredients and assemble the baste
  18. melt 1 stick of butter in a small pan over low heat
  19. add a few sprigs of fresh thyme and about the same amount of sage
  20. allow the herbs to steep in the warm butter for 15 to 20 minutes
  21. remove from the heat
  22. when the turkey has reached 165 in the thigh baste the skin with the butter and herb mixture
  23. sprinkle the rub mixture generously over the bird
  24. close the lid and allow the turkey to smoke until the thigh temperature reads 175,  about 1 more hour
  25. remove the bird and allow it to rest for about 30 minutes
  26. carve and serve immediately or refrigerate to make the most wonderful cold turkey sandwiches