Smoked Thanksgiving Turkey

Ingredients

• 1 cup granulated sugar, 1/3 cup brown sugar, 1 cup sea salt, 1 cup bourbon, 1/3 cup peppercorns, 10 cloves, 2 oranges (sliced), used coffee grounds, 1 stick butter, rosemary, thyme, garlic, salt, pepper, olive oil

Method

1. 01

   Evening before cooking, prepare brine by boiling sugar, sea salt, bourbon peppercorns, cloves, oranges, and coffee grounds in 4-8 cups of water for about 10 minutes. Cool brine (adding ice quickens the cool down). Clean turkey and place into brine bucket or brine bag. Add cool/room temperature brine mixture and water to completely submerge turkey. Keep refrigerated until ready to cook. Prior to cooking, bring smoker to 300 degrees. Remove turkey from brine and wipe clean and pat dry. Insert butter, rosemary, thyme and garlic beneath skin. Paint skin with olive oil and season with salt and pepper. Cook on smoker until thermometer reaches at least 160 degrees across multiple deep parts of meat. For faster cook times - spatchcock turkey (expect 3-4 hours cook time). Optional: place turkey on bed of sliced oranges, apples, rosemary and other aromatics for additional flavor -- especially useful when spatchcocking.