Brine the Turkey
What exactly is brine? Brine is a salt and sugar solution that adds moisture to the turkey before it's placed on the smoker. This helps the turkey retain juices during the cooking process. It's best to brine a turkey for 24 hours prior to smoking.

• large cooler
• desired ingredients for brine
• 3 bags of ice

• Combine brine ingredients.
• Place ice, brine solution and desired fruits in cooler.
• Place thawed turkey into cooler breast down.
• Make sure the turkey is completely submerged in brine.
• Rotate turkey every 6 to 12 hours to ensure an even brine.
• Make sure the turkey temperature remains below 40°F.

• Remove turkey from brine solution and pat dry. Add salt, pepper or seasoning as desired.
• If desired, place a pan under the spot where you will be cooking your turkey to collect drippings.
• Prep smoker by lighting wood and prepping coals. The ideal smoking temperature is between 220-240°F. It will take roughly 40 to 45 minutes to reach this temperature.
• Soak additional wood chips in water or bourbon.
• Once wood has burned to coals, the desired temperature has been reached.
• Place turkey on the center of the grill, away from direct heat.
• Add damp flavored wood chips to smoker within the first two hours of smoking to add more flavor.
• Smoke turkey 30 to 40 minutes per pound.
• Continue to add more wood chips to the fire as needed.
• You can regulate the heat of the smoker by opening the lid or adjusting the flue.
• Turkey will be done when it reaches an internal temperature of 165°F.
• Once internal temperature is reached, remove turkey from grill and let rest for 15 minutes.