Maple Hickory Smoked Turkey

[wildlandjeff]

Brine:
1/2 cup Plain salt
1/3 cup brown sugar
1/2 tsp. maple flavoring
1 tsp. onion powder
1 tsp. celery salt
1 bay leaf, Crushed
1 cup dry white wine
1 Tbsp pepper
3 cups water
You can use real maple surup in place of brown sugar and maple flavoring.

Place turkey in a brine pot. ( Do Not use aluminum pot) I use a 40 qt Stainless stock pot for a 24 lb. bird but you can use a clean plastic bucket sized to your Turkey. Mix brine and pour over bird. Keep making brine until bird is completely covered And let sit 8 to 12 hrs. Rinse and air dry. I use a Brinkman charcoal smoker so while the bird is drying I start the coals makeing sure all the lighter fluid is burned off before closing. Fill the foil lined water pan with brine mix and place 3 or 4 large chunks of soaked hickory on coals place turkey on top rack and cover making sure the temp comes up to the Ideal range. Add coals and refill water pan as needed. Generally I add smoke chunks every time I add charcoal. A 24lb. turkey usually takes 12 hrs. in the smoker use a thermometer in the breast when it reads 180 for a half hour it's done.

Smoke gibblets for about 3-4 hrs.and add to canned gravy.
If you don't want to smoke your turkey you can still smoke your gibblets on a BBQ and add to your best gravy or stuffing. Warning You could get stuck doing the turkey this way Every year.

Jeff