Thanksgiving Turkey

Smoked Turkey

Brine your bird! For a moist turkey (or chicken), you should try this brine. Use equal parts sugar & salt and cover the bird with water. I’ve been using this one for several years, and it has a great twist - molasses. See recipe below. Enjoy!

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Turkey Brine

1 cup salt

½ c dark brown sugar

1 cup molasses

Thyme, sage, and ice

Cover with water

Stuff the bird with onions and apples, cut to fit the cavity. Put a few sprigs of thyme & rosemary in there too. This year, I used evoo for my binder, SPG & rosemary for the rub.

Smoke at 275. Ideal finish temperatures for the breast, thigh and leg are 157°F (69°C), 169°F (76°C) and 185°F (85°C), respectively. (Thermoworks)