I smoked my third turkey last Thursday (Thanksgiving).
I'm pretty comfortable doing it now, although since I only smoke a turkey once a year, it still makes me a little nervous that I'll screw it up.
I didn't screw it up. I am pretty sure this was my best one so far.
, I spatchcocked the turkey. I didn't like it as much as the previous year
, so I went back to smoking the whole bird without cutting out the backbone.
Just like both my previous turkeys, I brined the bird around 24 hours before cooking it.
It was a simple brine this year.
- One gallon of SheppyBrew beer
- 1 gallon water
- 3/4 cup salt
- 1/4 cup garlic salt
The brine went into a large plastic bag which I put into a bucket. Over the bag, I put a bunch of ice. I stored that in the garage overnight.
It was cold enough here in the Denver area to keep the bird cold. There was still ice on top in the morning.