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1 10-12 lb. turkey

16 cups of water - approximately
4 cups hot water
3 cups pickling salt
1/2 cup white sugar
1 tablespoon garlic powder
2 tablespoons onion powder
2 tablespoons pickling spice
1 teaspoon saltpetre (optional)

Dry rub
2 tablespoons paprika
1 teaspoon Old Bay seasoning
4 teaspoons kosher salt
1/2 teaspoon white pepper
1/2 teaspoon garlic powder
1 cup maple syrup
2 apples, quartered

Smoker preparation
Pre-soaked apple and/or maple chunks
apples, about 3 medium, quartered

24 hours ahead: brine turkey. Fill a large, non reactive container
such as a large stock pot with 16 cups of water. In another bowl,
stir the four cups of hot water with the salt, sugar, onion powder,
garlic powder, pickling spice and saltpetre (if desired). Stir into
cold water in stock pot to dissolve salt and sugar. Immerse turkey
in salted, spiced water and weigh down to keep submerged. vy (I
used a brick wrapped in a ziplock bag). Refrigerate overnight or
at least 4-6 hours. Once in awhile, swish turkey around (this is
called "overhauling'). Meanwhile, soak about 12-20 medium large
chunks of maple and apple hardwood in water overnight (or at least
a couple of hours).

Next day, remove turkey from brine. Dry very well. Mix dry rub
seasonings together: paprika, Old Bay, salt, pepper, and garlic
powder. Pat all over turkey. Fill turkey cavity with a couple of
quartered apple sections. Prepare smoker according to manufacturer's
instructions. Add apple pieces to water try. Once briquettes are
hot, place 4-6 wet wood chunks on top. Place turkey on cooking
grate and close lid. Baste with maple syrup during the last three
hours (every 45 minutes or so).

Smoke cook, about 4 1/2 - 6 1/2 hours, until turkey temperature
reads 160-165 F. Technically, turkey is thoroughly done when a meat
thermometer inserted into the thigh reads l80 F. However, I found
if you actually keep it on the grill until that point it will dry
out. At 160-165 F., the temperature continues to climb rather
quickly - even as you remove the turkey. Taking it off at l60 F.
ensures it will not be overdone and dry. The first three turkeys
I smoked were taken off between 170 and 180 F. They were flavorful
but rather dry. The last one, removed at 160 F., was perfect. For
safety's sake, please note that many home economists are emphatic
about the l80 degree minimum.

Remove turkey from smoker, drain inside cavity. Cool to warm before
placing in fridge to "mature". (24 hours is best. Overnight is


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