Here is a simple recipe to brine your Turkey for a great smoke. I am using an Apple and Orange juice brine for a low and slow smoke on my Bradley Smoker.
An Update for those smoking their Turkeys:
When Smoking your Turkey, make sure that you are not producing a lot of white smoke. This will cause a bitter taste to your Turkey. You want a thin wisp of smoke. I have a video of what that should look like.
I like to cook at 225F (30min for every pound)
Secondly Do not overcook your Turkey, make sure that you use a probe. The Breast (White Meat) should be 160 and the Thigh / Leg (Dark Meat) should be 180. Once the Turkey reaches these temps, pull the Bird and let it rest for 15-30 minutes before carving.
2 Quarts Orange Juice
2 Quarts Apple Juice
2 Cups Kosher Salt
1 Cup Brown Sugar
1 tsp Nutmeg
10 Allspice Cloves (whole)
1 Gallon Water
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