Brine
12-15lb Turkey - remove neck & gizzards
1 C Salt
1 C Brown Sugar
4 Garlic Cloves
3 Bay Leaves
Handful Black Peppercorns
Peel from One Orange
Peel from One Lemon
3 Sprigs of Thyme
1 Sprig of Rosemary
Add two quarts of water, salt, sugar, garlic, bay leaves, peppercorns, orange/lemon peels, thyme and rosemary to a large pot (large enough to fit your turkey).
Place the pot on your stove top and bring to a simmer until sugar and salt have dissolved. Remove from the heat.
Add eight quarts of ice cold water. Test to ensure the water is no longer hot.
Add your turkey, breast side down. If more water is required to fully submerge your turkey, add more cold water.
Use plates or a similar weight to keep your turkey from rising to the top.
Cover and place in the fridge overnight.
Smoking Turkey
Butter Rub
1 Cup of Butter - softened 1.5T of Rosemary - minced
1.5T of Thyme - minced
3 Cloves of Garlic - minced
Pinch of Salt & Pepper
Roasting Pan Liquid
2 Carrots - cut into one inch pieces
3 Celery Stalks - cut into one inch pieces
1 Yellow Onion - peeled and cut into one inch pieces
6 Garlic Cloves - peeled
3 Thyme Sprigs
3 Rosemary Sprigs
4 Cups of Chicken or Turkey Broth/Stock
Turkey Cavity
Salt & Pepper
3 Thyme Sprigs
3 Rosemary Sprigs
Whole Garlic Bulb - cut in half crosswise
Olive Oil
Remove your turkey from the brine and pat dry
Mix all butter rub ingredients together in a bowl.
Place all roasting pan liquid ingredients in the bottom of your roasting pan.
Sprinkle a decent amount of salt and pepper inside the cavity.
Add the rosemary, thyme and garlic bulb.
Gently reach underneath the skin and peel it away from the breasts. Rub in your butter mixture all over the underside of the skin. If you have any leftover butter, place it in the cavity.
Tuck the wings back and underneath, use twine to secure wings and legs in place.
Lightly drizzle olive oil all over the turkey.
Add salt & pepper all over the turkey.
Place on rack in your roasting pan.
Preheat your grill to 300 F
Place turkey in the grill, rotate every 1.5 hours, and cook until 160 F (about four hours).
Remove from grill and rest for 30 minutes before serving.