This smoked brined turkey has a subtle, smoky flavor and is incredibly moist and succulent!
1 gallon water
½ cup firmly packed brown sugar
Rind of 1 navel orange
3 sprigs rosemary
1 cup kosher salt
3 yellow onions, quartered
1 garlic head
2 lemons, quartered
1 turkey, appx. 12 lbs
10 sprigs thyme
10 sprigs sage
3 cups chopped potatoes
¼ cup olive oil
Freshly ground black pepper
BRINE: Pour the water into a large bowl. Add the brown sugar, orange rind, rosemary, salt, two-thirds of the quartered lemons and onions, and one-halved garlic head. Mix until the sugar and salt dissolve.
Remove the giblets from inside the turkey and reserve them for another use. Rinse the turkey well. Place the turkey in a two and a half gallon resealable plastic bag or any large container to hold the turkey and the liquid. Pour the brine over the turkey, making sure it’s completely covered. Refrigerate for 12 hours, turning occasionally.
Soak two cups of hickory or pecan chips in water for one hour.
Set the Big Green Egg for indirect cooking at 325°F/163°C, sprinkle smoking chips over charcoal, and add the convEGGtor.
Remove the turkey from the brine, rinse well to remove the brining liquid, and pat dry with paper towels. Discard the brining liquid and solids. Stuff the turkey with the remaining lemon and onion quarters, the remaining halved garlic head, thyme, sage, and one cup of potatoes. Brush the turkey with olive oil and season with pepper and garlic powder.
Place the turkey on the Roasting Rack in a Drip Pan; scatter the remaining potatoes in the pan and place the pan in the EGG. Cook for 12 minutes per pound until the turkey has reached a safe minimum internal temperature of 165°F/74°C throughout the product. If the turkey starts to brown too quickly, carefully tent the turkey with aluminum foil. Reserve the drippings from the drip pan to make gravy.
Remove the turkey from the EGG and let it rest for 15 to 20 minutes. Carve and serve immediately.
Recipe and photo from Big Green Egg.