Smoked Brined Turkey
1 gallon of water
1.5 cup kosher salt
1 cup sugar
1/2 cup soy sauce
1 teaspoon Chinese five spice powder
2 slices fresh ginger, chopped
2 tablespoons honey
2 tablespoons Dijon mustard
1 tablespoon garlic powder
1 tablespoon black pepper
1 tablespoon paprika
Mix water, salt, sugar, soy, five spice powder and ginger. Soak
turkey in brine for 24 hours.
Prior to smoking, rub turkey in a mixture of honey, dijon mustard,
garlic powder, black pepper, paprika.
Place several sprigs of fresh rosmary in the cavity of the bird
and smoke for 10 hours at 200-225 degrees in pit smoker (heat
chamber on the side). Use hickory chunks for the smoke.