Transform Your Holiday with Smoked Turkey

by Chef Steven Valerio
Culinary Arts Instructor

Turkey Brine:

Ingredients:

  • ½ gallon Apple Cider (or Apple Juice as a substitute)
  • 5 pounds Ice
  • ½ gallon Water
  • 1 ½ cups Kosher Salt
  • ¼ cup Black Peppercorns

Instructions:

  1. Heat the water in a saucepan.
  2. Add the Kosher Salt and Black Peppercorns, heat to dissolve the Kosher Salt.
  3. In a large container or cooler, add the ice and Apple Cider.
  4. Once Kosher Salt is dissolved, combine with the Apple Cider and Ice.
  5. Make sure the brine is cooled below 41°F before adding protein.
  6. Refrigerate overnight.

Barbeque Rub:

Ingredients:

  • 2 oz. Paprika
  • 1 oz. Chili Powder
  • 2 tbsp. Kosher Salt
  • 1 tbsp. Ground Cumin
  • 1 oz. Brown Sugar
  • 1 tbsp. Ground Dry Mustard
  • 2 tsp. Ground Black Pepper
  • 2 tbsp Dried Thyme
  • 2 tbsp Dried Oregano
  • 1 tsp Cayenne Pepper
  • 1 tbsp Curry Powder

Instructions:

  1. Combine all ingredients in a bowl.
  2. Use rub to season poultry, pork, fish or even season potatoes.

Smoked Turkey Cooking Instructions:

Ingredients:

  • Butter (1 stick, melted)
  • Post Oak, Apple, or Cherry Wood for smoking
  • Butcher paper or aluminum foil

Instructions:

  1. Preheat smoker to 225-275°F.
  2. Remove turkey from brine, pat dry, and generously apply BBQ rub.
  3. Smoke for 2-3 hours until the internal temp reaches 145°F.
  4. Wrap turkey in butcher paper, pour melted butter over it.
  5. Return turkey to smoker and continue smoking until it reaches an internal temp of 165°F.