Course: Main Course
I’ve used this recipe for years and it has never let me down.
It produces a delicately smoked, moist tender bird.
The smoke flavour develops more when the bird is cold and makes great sandwiches!
1 Turkey / Turkey Crown / or whatever turkey cut you prefer
8 litres cold Water
200g white sugar
200g brown sugar
300ml soy sauce
200ml cider vinegar
100g runny honey
6 tablespoons ground black pepper
2 tablespoons garlic granules
2 teaspoons ground Allspice
This recipe makes quite a lot of brine, if you wish to reduce the amount the recipe can successfully be halved or quartered, just remember to scale all of the ingredients.
Mix all of the above ingredients in a large plastic bucket or food quality non-metallic container (until sugars and salt are dissolved).
Put the turkey in the brine and cover (ensure it is submerged). Place in fridge overnight(or for up to 48 hours).
Before cooking, drain the turkey and leave to dry a little (or pat dry with paper towels). Insert a quartered apple and orange into the cavity of the bird.
Set the BBQ/Smoker to 250-275F (indirect heat).
Cover the Turkey with some muslin cloth which has been soaked in melted butter and move to the smoker. (This will stop the bird from becoming too dark from the smoke).
Cook the turkey until the internal temperature measures above 75 C, this should take approximately 3-5 hours, depending on the weight. Always plan to start cooking your turkey a couple of hours earlier than you think it will be done, this will allow for any temperature variations and also give you lots of time to rest the bird before carving.
Probe the meat away from the bone in the thickest part of the thigh (or breast if you’re cooking a Turkey Crown) to ensure that the internal temperature measures above 75C, continue to cook until it does.
Transfer to a warm place and leave to rest (covered) until ready to serve.