You will need:
- clean 5-gallon bucket
- large tin pan
- aluminum foil
- meat thermometer
- 12–20 lb turkey
- 2–4 cups of salt
- 1–2 cups of sugar
- Optional: 2 oranges, sliced
- 2 cups unrefined sea salt
- 1 cup ground black pepper
- 1/2 pound butter, or more as needed
Thawing the turkey (2-3 days before eating)
- Remove turkey from freezer and allow to thaw at room temperature in a cool spot such as a garage.
- If the turkey thaws more quickly than anticipated, transfer to refrigerator. Thawing time can vary, depending on the size of the bird and the room temperature.
Brining the turkey (12-24 hours before eating)
- Bring 1 gallon water to boil on the stovetop. Turn off heat and add salt and sugar, whisking until well dissolved.
- Add this mixture to a clean five-gallon bucket. Add ice and cold water to fill bucket about halfway, and stir well.
- Optional: add 2 sliced oranges to the brine mixture.
- Submerge the turkey in this brine and let it sit overnight in a cool spot. An extra refrigerator comes in handy for holding the entire bucket of brining turkey. Cover bucket with a lid, cutting board, or foil to keep out bugs and to keep the turkey completely submerged.
Smoking the turkey (4 hours before eating)
- The next day, remove the turkey from the brine and drain the bird as best you can over the sink. Do not dry the turkey. Rub salt and pepper mixture all over and inside the turkey. If you run out of salt and pepper rub, simply mix more in a 2:1 ratio.
- Open the vent all the way, then bring the temperature to 325 degrees.
- Place a can or two of water in the smoker, adding water as necessary throughout the smoking process to avoid letting them run dry.
- Cook turkey uncovered until a thermometer reads 155 degrees (or until desired browning has occurred.) You may need to wrap the wings and legs with foil if they brown too quickly. Expect a 15-pound turkey to take approximately 1.5 hours to reach 155 degrees, but plan to check the temperature every 30-45 minutes as the time can vary.
- Once the turkey reaches 155 degrees, remove from the grill and place in a tin pan. Cut the butter into small cubes and spread all over and inside the turkey. Add more butter if necessary to cover the entire bird.
- Cover the entire pan and turkey with foil, return to the grill and continue cooking until a thermometer reads 165 degrees (insert thermometer in thigh and breast).
- Remove from the grill and, without removing the foil covering, allow to rest for 30 minutes.
- Slice and serve