This is the ultimate brine recipe for your Thanksgiving turkey that will surely be a hit! Get your cooker and BBQ Guru control unit ready to go so you can give your family and friends something that they will be truly thankful for this holiday season!
BBQ Bob’s Smoked Turkey and Brine Recipe
Ingredients
- One 5 gallon bucket (new and clean)
- 3 gallons of cold water
- 1 cup of kosher salt
- 1 cup of brown sugar
- 1/2 cup Alpha Rub
- 3 lemons sliced
- 4 garlic cloves whole
- 5 bay leaves
Turkey Seasoning:
- Mad Maddie's
- Spray coconut oil
Brine Instructions
- Add 3 gallons of cold water to the bucket
- Remove 6 cups of water from the 3 gallons in the bucket and place in a sauce pan
- Add all ingredients to the sauce pan and bring to a boil for 5 minutes
- Reduce heat and allow it to simmer until the salt and sugar dissolve
- Let cool, then pour mixture into 5 gallon bucket with the rest of the cold water
- Remove innards from turkey then rinse the turkey and pat dry
- Use a jaccard (meat tenderizer) to perforate the skin on the breast and leg portions
- Submerge turkey into bucket of brine and store in a cold place (38°F) for 10 hours
Preparation
- Remove turkey from brine, pat dry, and spray with coconut oil
- Season with Mad Maddie’s or your favorite seasoning
- Spray once more to seal in the seasoning
- Set smoker or grill to 300°F indirect
- Use 2 chunks of your favorite flavor of BBQ Guru's smoke wood
- Smoke turkey for approximately 5 hours in a pan to catch the drippings
- Allow a 30 min rest
- Breast meat internal temperature should be 160-165°F
- Leg/thigh portion internal temperature should be 180-190°F
