Applewood Smoked Turkey
Brine Time: 18-24 hr Prep Time: 45 min Smoke Time: 4 hr Serves: 4-6
2 quarts apple juice
5 cups apple wood chips
8 lb. turkey breast
(this recipe can be done with any turkey, really, but the smoking time will change)
For the brine
1 gallon water
8 tablespoons kosher salt
Weston Propane Smoker
Weston Baking Mat
How to Use a Weston Smoker
First, brine the turkey. My rule of thumb is 1 tablespoon of kosher salt to 2 cups of water. It took about a gallon of water to cover my turkey breast, so for this recipe, I'd say your brine should be around 16 cups of water and 8 tablespoons of kosher salt. To ensure your bird is bacteria-free, keep it in its brine for 18 to 24 hours.
Preheat your oven to 375 degrees.
Soak the apple wood chips in water for at least a half hour.
Remove the wood chip box from the smoker and fill the water bowl to the fill line with apple juice. Preheat the smoker to 240 degrees. It takes about a half hour to get it smoking properly so that you can put in your bird.
Once it is heated, place the woodchips in the woodchip box and carefully place the box back into the smoker. Place the turkey on the lowest rack and tightly close the door. Check on the turkey periodically. It must be at an internal temperature of at least 165 degrees for safe consumption.
For help with using a smoker, visit the techniques section of the Cooking with Weston Recipe Book.
Slice and serve with Apple Sausage Stuffing.
Apple Sausage Stuffing
Click here for the recipe.