Thanksgiving Turkey in an Electric Smoker by Diane Brady
**This is a 2 day process. So, start early.***
Apple Cider Vinegar
Tony's Creole Injectable Butter
Hickory and/or Mesquite Wood Chips
Cooking Spray (Pam, etc.)
DIRECTIONS: (Day 1)
The day before you smoke, gather ingredients for the dry brine: Salt, Pepper, and Rosemary and mix them together.
Remove all innards from the Turkey and pat dry inside and out.
Season the Turkey to taste with the Dry Brine Mix.
Wrap the bird in Saran Wrap and place on the bottom shelf of your fridge overnight.
DIRECTIONS: (Day 2)
Preheat your smoker to 245°F. Fill water pan half with Water and half with Apple Cider Vinegar. Fill hopper with Wood Chips. Allow at least 30 minutes to come to temperature.
Unwrap the turkey and fill the cavity with sliced Oranges, sliced Onions, and Bay Leaves.
Inject the bird with Tony's Creole Injectable Butter every inch or so.
Place the bird in the middle rack of the smoker. Tuck the wings under like in the photo.
After the first hour, spray the turkey with Cooking Spray every 30 minutes. Also, refill the Wood Chips at this time.
Cook until the internal temperature is 225°F.
***My turkey was about 11 pounds and took about 3.5 to 4 hours. ***