Ingredients

The following ingredients have 4 Servings
  • 1 gallon water
  • 1 1/2 cups kosher salt
  • 6 12 oz cans or bottles beer of choice
  • 3/4 cup brown sugar
  • 6 cloves garlic (sliced)
  • 12 black peppercorns
  • 6 bay leaves
  • 14-16 pound whole turkey
  • 1 onion (cut into wedges)
  • 1 apple (cut into wedges)
  • 3 Tbsps melted butter

Instruction

  • In a very large pot (big enough for the turkey to fit into) combine the water, salt, beer, brown sugar, 3 cloves of the garlic, peppercorn, and 3 of the bay leaves. Bring to a boil. Boil for 1 minute and let the brine come to room temperature.
  • Once the brine is at room temp add the turkey, breast side down. Refrigerate at least 12 to 24 hours.
  • Remove the turkey from the brine and pat dry with paper towels.
  • Stuff the turkey with the wedges of onions, apples, and the remaining garlic and bay leaves..
  • Brush the melted butter over all sides of the turkey.
  • Place the turkey in a smoker set to 225 to 250 degrees. Smoke the turkey for 30 minutes per pound (approx. 7 to 9 hours for a 14 to 16 pound turkey) or until internal temperature is 175 degrees in the dark meat.