Smoked Turkey

Smoked Turkey

Both ways turned out good.
First Way
Brine for 30 hours with this. Cup kosher salt, 3/4 cup soy sauce, 1/2 cup white sugar,
1/2 cup brown sugar, 1/2 cup honey, 1/2 cup apple cider vinegar,4 tbls. black pepper,
3 tbls chopped garlic,1 tsp. allspice. Placed in a pan with some water.
Boiled then let it cool to room temperature. Put a bag in a large pan, pour about a gallon
of water in, mixed with this mixture. Put in turkey, place in refrigerator for about 30 hours.
Rinse turkey let dry some. Cut up 2 apples and a onion. Stuff it in turkey.
Rub with oil then cover with season. Smoked at 250 for internal temp of 170.
Discard the apples and onion. Wrap in foil and let sit.
Second Way
Make brine with water, 2 large onions cut into quarters, cup coarse salt,
cup chopped ginger, 3/4 cup brown sugar, 1 tablespoon pink curing salt, 4 bay leaves,
1/2/teaspoon chinese 5 spice, 12 crushed black peppercorns. Simmer to dissolve sugar and salt,
Let it cool. Place turkey in brine for overnight.
Take turkey out, rinse off. Peel and take apart 2 oranges and place inside cavity. Take
1/4 cup olive oil and 2 tablespoons sesame oil and rub all over turkey. Place on smoker.
When temperature reaches 160, rub glaze on it. About an hour later rub more glaze.
Smoke until thickest part of thigh reaches a steady 180 degrees. Discard oranges.
Wrap in foil and let sit for thirty minutes.
Glaze:
3/4 cup maple syrup
1/2 cup dry white wine
1/3 cup Dijon mustard
2 tablespoons butter
Combine and simmer in a sauce pan. Brush on turkey.