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Brining And Smoking A Turkey on the Davy Crockett Green Mountain Grill – How To – RV Cooking

Smoked Turkey

Smoking a turkey is much easier than you would think. It can be as easy as throwing on some rub, getting it into a smoker and just let it cook. However, making it incredibly moist and truly delicious requires brining it first. Brining is very simple but will require you prepare the turkey the day before.

You need a large bag or container that will completely fit the turkey. Place the defrosted turkey inside the container and add the ingredients for the brine. There are many brine recipes but the three main ingredients that most brines should include are water, salt and sugar.

Brining a turkey

I used the following to brine:

  • 1/2 Gallon of Apple Cider

  • 1 Cup of Kosher Salt

  • 1 Cup or Brown Sugar

  • 1/4 Cup of Apple Cider Vinegar

  • 1 Lemon

  • 2 Oranges

  • 1/4 Cup Honey

  • 8-10 cloves of Garlic

  • 5 Bay Leaves

  • 2 TBS. of Peppercorns

  • 2 TBS. of Poultry seasoning

  • 1/4 Cup of Bourbon

  • Water to completely cover turkey

Completely submerge the turkey in the brine and refrigerate for up to 24 hours, but at least one hour per pound. After brining remove the turkey and completely dry the turkey using paper towels.

Coat the turkey with olive oil then season with salt, pepper, garlic powder and your favorite rub. I used Red River Ranch Mesquite Rub.

Smoked Turkey

Smoke the turkey at 225 degrees monitoring the temperature every hour. When the turkey reaches about 155 degrees internal temperature turn the smoker up to 300 degrees until the turkey reaches 165 degrees. When done remove turkey, tent with foil and let rest for at least 30 minutes. Carve and enjoy a super moist smokey flavored turkey you will not forget.

Watch the video below to watch Brining and Smoking a Turkey.

Smoked Ribeye Steak

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