Some delicious, juicy smoked turkey.
Recommendation, use 2 small 12-14lb turkey's instead of one big 20+lb turkey. You get a more even cook and meat is juicer.
Day 7 - the THAW
4-5 days before you plan on cooking, pull turkey out of freezer and put in fridge. Turkey can be defrosted in fridge for two days safely.
Day 3 - Make the BRINE
By this point Turkey should be fully defrosted. If not, consider cold water bath for turkey. Place frozen turkey in cold water and change water every 30-45min to maintain turkey temp below 40 degrees. Anything more bacteria wakes up and you could get some sick guests. Never ever use hot water or hair dryer or anything like that to defrost turkey. It will get you and your guests sick
Make brine and put in fridge for 24hours (you never want to add turkey to a hot water since it will start cooking the turkey)
Day 2 - Turkey in BRINE
Put turkey over sink and clean it out, rinse and let drip dry a bit then come and dap with a paper towel to remove any extra water.
Get one of those big garment zip lock bags (I believe they are garment bags you can find at your hardware store and rinse out).
Put the bag in a cooler, then put the clean turkey in the bag then pour the brine in the bag. Now place ice in the cooler to keep it cool for 24hours.
Day 1 - Grillin Time
Get your BGE with about 3-4 wood chunks (pecan, cherry, hickory or whatever you like) up between 275-300.
While the grill is coming up to temp and stablizing, pull the turkey out of the bag in the cooler and put over the sink and rinse the brine off the turkey and pat dry with some paper towels
Season with A.P (All Purpose Seasoning) and a Creole Seasoning.
Inject in breast and thighs
Spray with Canoloa oil
Place on BGE and respray every hour with canola oil
Will probably take roughly 3 hours
Edited by wildweaselmi