1 gallon water
1 cup Old Orchard Apple juice
3/4 cup salt
1 Tbsp whole peppercorns
1/2 cup brown sugar
1 cup Crown Royal whiskey (optional)
carrots, celery, & 1 onion
cooking spray or olive oil
your favorite poultry seasoning mix
Remove the organs and neck from the turkey's cavities.
Combine first 6 ingredients in a large container. I use a stockpot.
Once the salt & sugar are dissolved, add in the turkey and place in the fridge overnight. Don't worry if your turkey was frozen & hasn't thawed completely, soaking in the brine should thaw it the rest of the way.
Remove turkey & pat dry, inside & out. Discard brine liquid. Place in aluminum pan, spray or rub bird with oil & sprinkle liberally with poultry season. Stuff onions, celery, & carrots into cavity to keep the turkey moist.
Place in smoker at lower section of Ideal gauge (about 250 degrees) for 6-8 hours depending on size of bird.
When timer pops up or temp reaches 165 degrees, remove & tent loosely with foil. Allow to rest for 25 minutes, then carve & enjoy.
If there are any leftovers, this makes the best turkey salad sandwiches ever. There are rarely leftovers when we make one. *tip If the skin starts to get too dark, cover loosely with foil in the smoker. This was modified from the Neely's smoked turkey recipe.