Don't settle for a dry, flavorless bird. This recipe features an overnight brine with a smoke and roasting process, all done in our home units.
- 18-22 LB – Turkey
1 – Brine Kit
- 2 TB – Olive Oil
- 1 – Onion
- 3 Stalks – Celery
- 2 – Carrots
- 8 Clove – Garlic
- 2 Cup – Chicken Broth (Turkey broth/stock if available)
- 2 ½ Cup – Sausage Stuffing (see recipe)
- Use the brine kit as directed for a much juicier and more tender bird. The brine should take 12-24 hours.
- When done brining, rinse the turkey well with cold water and then pat it dry with paper towel.
- Slather the bird with olive oil to help the seasoning stick. Use the seasoning provided in the brine kit to season the turkey on all sides. If no seasoning is provided, just use your favorite rub.
- Very roughly chop the vegetables and place them in the bottom of a foil ½ pan along with the garlic cloves.
- Stuff the cavity of the turkey with sausage stuffing. Pack the remaining stuffing under the skin by the top of the bird, by the breasts. Secure the skin with toothpicks.
- Dress/truss the turkey and place it on top of the vegetables in the foil pan.
- Let the turkey rest at room temperature while you preheat your smoker.
- Preheat your smoker to 180 degrees on smoke setting.
- Fill a sawdust pan ¾ full with sawdust and place it directly on the burner. Set dampers to 2/3 closed.
- Place the turkey in the foil tray into the smoker.
- Smoke for 2 Hours.
- Carefully remove the sawdust pan.
- Change the setting on the smoker to cook and increase the temperature to 300 degrees. Set top damper open to just a sliver and close bottom damper.