Meats & Fish
11 oz Poultry brine mix (sold by Ruff's)
1/2 cup Salt
2 gallons Water
12 lbs Turkey
3 sprigs Rosemary, thyme and sage
1/4 cup Olive oil
1 Tbs Lyssa Lu's Poultry Rub (sold by Ruff's)
Adapted from two recipes from Ruff's Barbeque Shoppe, 11/12.
Dissolve salt in water. Remove neck and giblets from turkey. Add turkey with neck and giblets to saltwater and brine in refrigerator overnight (12 hours).
Remove turkey from brine and rinse well under cool running water. Pat dry inside and out with paper towels.
Place the 3 sprigs of herbs in the turkey cavity. Prick the skin of the turkey in several places to allow smoke to penetrate.
Brush outside of turkey with olive oil and season with poultry rub.
Place turkey breast side down with neck and giblets in roasting pan.
Insert meat thermometer in turkey's armpit.
Add dressing all around the turkey in the pan, if desired. If not, make gravy from drippings as referenced below.
Smoke at 250°F for 20 minutes per pound. Tent the bird with aluminum foil the last hour. Turkey is done when armpit reaches 160°F.
Keep turkey covered and let rest for 20 minutes before serving. Use drippings in pan to make smoky gravy if no dressing.