Smoked Turkey

Name: Smoked Turkey
Ingredients: 1 Shady Brook Farms(R) Fresh Young Turkey approximately 15 lbs; 8 cups water; 1 cup olive oil; 1 cup salt; 1/3 cup Truvia Brown Sugar Blend or brown sugar; 1 tablespoon garlic powder; 1 tablespoon paprika or smoked paprika; 1 tablespoon rosemary; 1 lemon juiced and zested; 1 tablespoon paprika or smoked paprika; 2 teaspoons garlic powder; 1 teaspoon salt; 1/4 teaspoon pepper; 1 teaspoon rosemary; 1 teaspoon oregano

15 ingredients

1 steps

Ingredients

1 Shady Brook Farms(R) Fresh Young Turkey approximately 15 lbs
8 cups water
1 cup olive oil
1 cup salt
1/3 cup Truvia Brown Sugar Blend or brown sugar
1 tablespoon garlic powder
1 tablespoon paprika or smoked paprika
1 tablespoon rosemary
1 lemon juiced and zested
1 tablespoon paprika or smoked paprika
2 teaspoons garlic powder
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon rosemary
1 teaspoon oregano

Directions

1

["Start by thawing your turkey in the refrigerator, if frozen, for up to 3 days. If the turkey is larger than 14 lbs., it may take up to 4-5 days.", "To prepare the brine, use a bowl that is larger than the turkey and combine the brine ingredients: 8 cups water, 1 cup olive oil, 1 cup salt, 1/3 cup Truvia Brown Sugar Blend, 1 Tbs. garlic powder, 1 Tbs. paprika, 1 Tbs. rosemary, lemon juice and zest from 1 lemon. Set aside.", "Next, prepare your turkey by remove the giblets and neck from the body cavity and neck cavity of the turkey, and set aside. Trim any fat from the edge of the skin of the turkey, but try to leave as much of the skin on the turkey as you can to protect the meat from drying out during the smoking process.", "Rinse the turkey in cold, running water. Make sure to clean the body cavity and outside surfaces of the turkey.", "Separate the skin from the breast of the turkey and use your hands to make sure it comes loose. Begin at the back of the bird and move to the front, then down the sides towards the legs which allows the brine to reach the breast meat.", "Once this is complete, place the turkey \"head first\"" into the brine mixture. Brine the turkey in the refrigerator for 12 hours or up to 24 hours.""