Smoked Turkey With Brine

Directions

• Step 1 Set the turkey (completely covered in brine) in the fridge over night (about 7 hours). Next day remove and rinse well.
• Step 2 Cover with peanut oil and placed in fridge (uncovered) about 8 hours . Injected with butter, garlic powder, onion powder, hot sauce, and black pepper.
• Step 3 Rub down with oil again, sprinkled with black pepper, some poultry seasoning, and garlic powder and returned to fridge.
• Step 4 Next day (8 hours) removed from fridge to allow to warm to room temp.
• Step 5 Start fire and inject one last time with same stuff as before.
• Step 6 Stuff the body cavity with onion chopped into quarters, and half an onion in the neck cavity. You can pour some blackberry wine into the body cavity and mix with oil for the final rub down.
• Step 7 Sprinkle more pepper on it. Rest of wine went goes into water bowl.
• Step 8 Quarter several more onions to be put into the fire pan with the oak, hickory, and blackjack oak.
• Step 9 Use heavy smoke and high heat for the first hour, then let the heat drop down to 275 and the smoke to light heat for the rest of the cooking time.