Turkey is most definitely not just for Thanksgiving! If you've never enjoyed a good smoked turkey, you don't know what you're missing. Below is my method for bringing a little of that Thanksgiving love to your table, even in the heat of the summer. Click the picture to get a closer look.
1 12-14 lb Turkey, thawed
1 batch Patio Daddio Big Bird Bath
1/3 cup Olive or Canola oil
1/3 cup Your favorite BBQ seasoning (of course I recommend mine)
How easy is that?!
Submerge the turkey, breast end down, in the brine and cover the bucket with foil.
Wrap the bucket with old towels, or (even better) a sleeping bag.
Let the turkey brine for 8-12 hours.
Important: The bird must be kept at 40º or colder at all times, so monitor your ice and add more as necessary.
Remove the turkey from the brine (gently) onto a large sheet pan.
Let the turkey drain about 20 minutes.
Start your fire and prepare for indirect cooking at medium-high heat (about 325º).
Pat the turkey dry with paper towels.
Smear the entire surface of the turkey with the oil.
Sprinkle the entire bird with a moderate coat of the seasoning.
Add your favorite smoke wood chips (soaked) or chunks to the coals (I recommend cherry or apple).
Oil the grate of your grill/smoker.
Cook the turkey indirect until the thickest part of the thigh reaches 165º (about 3 1/2 to 4 1/2 hours).
Remove the turkey from the grill/smoker onto a platter, tent it with foil and let it rest for 20-30 minutes.
Carve, serve, and enjoy.