Smoked Turkey

Stephen A. Broeker 

Brine Ingredients 

4 quarts chicken stock
1 turkey
4 oranges, quartered
2 pounds salt
1 gallon honey
8 table spoons pepper
2 bottles chardonnay
other herbs

Stuffing Ingredients 

3 yellow onions, quartered
2 heads garlic, peeled
other herbs

Brine Directions 

Add the (chicken stock, salt, honey, pepper, herbs) to a pot and bring to a boil, remove from heat and let cool.
Place everything in a large picnic cooler.
Place weights on the turkey to keep it submerged.
Add ice until the cooler is full. Let stand for 4 - 7 days.


Smoke Directions 

Remove the turkey from the brine.
Stuff with turkey with (onions, garlic).
Smoke at 105 degrees for 10 hours.
Then increase the temperature to 225 degrees and continue smoking for 5 more hours.
You want to make sure that there is no red in the thigh joints.