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Honey and Apple Smoked Turkey

Recipe Link: http://http://www.betterbaking.com/baker2/whenbk2turkey.html

List of Ingredients






You don't have to brine a turkey before smoking it, but it does provide you with a moist, succulent bird. I prepared four turkeys before getting this recipe right and it is quite delicious. It turns out slightly sweet and salty, nicely smoky and is one of those mahogany visions that would be the envy of any every gourmet magazine food stylist. You could probably use maple syrup for this instead of honey. I also tried a glaze of brown sugar and water, applied every hour or so, during smoking and got great results.

1 turkey (10 to 12 lbs.)

Brine
16 cups of water - approximately
4 cups hot water
3 cups pickling salt
1/2 cup white sugar
1 tablespoon garlic powder
2 tablespoons onion powder
2 tablespoons pickling spice
1 teaspoon saltpetre (optional)

Dry rub
2 tablespoons paprika
1 teaspoon Old Bay seasoning
4 teaspoons kosher salt
1/2 teaspoon white pepper
1/2 teaspoon garlic powder
1 cup maple syrup
2 apples, quartered

Smoker preparation
Pre-soaked apple and/or maple chunks
apples, about 3 medium, quartered
water

24 hours ahead: brine turkey
Fill a large, non reactive container such as a large stock pot with 16 cups of water. In another bowl, stir the four cups of hot water with the salt, sugar, onion powder, garlic powder, pickling spice and saltpetre (if desired). Stir into cold water in stock pot to dissolve salt and sugar. Immerse turkey in salted, spiced water and weigh down to keep submerged (I used a brick wrapped in a ziplock bag). Refrigerate overnight or at least 4-6 hours. Once in awhile, swish turkey around (this is called "overhauling'). Meanwhile, soak about 12-20 medium large chunks of maple and apple hardwood in water overnight (or at least a couple of hours).

Next day, remove turkey from brine. Dry very well. Mix dry rub seasonings together: paprika, Old Bay, salt, pepper, and garlic powder. Pat all over turkey. Fill turkey cavity with a couple of quartered apple sections. Prepare smoker according to manufacturer's instructions. Add apple pieces to water try. Once briquettes are hot, place 4-6 wet wood chunks on top. Place turkey on cooking grate and close lid. Baste with maple syrup during the last three hours (every 45 minutes or so).

Smoke cook, about 4 1/2 - 6 1/2 hours, until turkey temperature reads 160-165 F. Technically, turkey is thoroughly done when a meat thermometer inserted into the thigh reads l80 F. However, I found if you actually keep it on the grill until that point it will dry out. At 160-165 F., the temperature continues to climb rather quickly - even as you remove the turkey. Taking it off at l60 F. ensures it will not be overdone and dry. The first three turkeys I smoked were taken off between 170 and 180 F. They were flavorful but rather dry. The last one, removed at 160 F., was perfect. For safety's sake, please note that many home economists are emphatic about the l80 degree minimum.

Remove turkey from smoker, drain inside cavity. Cool to warm before placing in fridge to "mature". (24 hours is best. Overnight is okay).

Recipe