Smoked Turkey | Pit Barrel Smoked Turkey Recipe

kosher salt

🥗Healthier: sea salt

💰Cheaper: table salt

Sea salt can enhance flavor without added chemicals.

smoking wood chips

💰Cheaper: aluminum foil with wood chunks

Foil can be a cost-effective way to create smoke.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

fresh herbs

💰Cheaper: dried herbs

Dried herbs are more cost-effective and have a longer shelf life.

Prepare a large pot with about a gallon and a half of water.

Add two boxes of organic chicken broth to the pot.

Add approximately two cups of salt to the pot.

Add about half a cup of brown sugar to the pot and stir to combine.

Mash garlic cloves and add them to the pot for flavor.

Slice two lemons and add them to the pot.

Add four to five sprigs of rosemary to the pot.

Add sage to the pot for flavoring.

Add mustard seed to the pot.

Add a melody of peppercorns to the pot.

Add all spice berries to the pot.

Add bay leaves to the pot.

Bring the mixture to a simmer and let it cool for 30-45 minutes.

If in a hurry, add two to three cups of ice to cool the brine faster.

Prepare the turkey by ensuring all giblets and organs are removed.

Rinse the turkey and check for any remaining ice particles.

Submerge the turkey in the brine mixture, ensuring it is fully covered.

Add two sacks of ice to the brine to keep the turkey chilled.

Let the turkey brine for 12 hours.

After brining, remove the turkey and dry it thoroughly inside and out.

Trim any excess neck flap from the turkey without exposing too much breast meat.

Loosen the skin of the turkey without puncturing it.

Add a stick of Kerrygold butter under the skin of the turkey.

Add a smoky dip seasoning under the skin of the turkey.

Rub the seasoning and butter mixture under the skin to incorporate it.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens