Looking for smoked turkey recipe, called for distilled water salt oranges(brine) had Texas in the nme of site

This was indirect heat cooking and I can't remember all the stuff for the brine, HELPLooking for smoked turkey recipe, called for distilled water salt oranges(brine) had Texas in the nme of site
Try these. They're both from the Food Network website. The first one is from one of my favorite chefs, Alton Brown (of ';Good Eats'; fame :D), and he always seems to be brining something, so I'm sure he knows his stuff. His directions for this recipe call for indirect heat, so it's probably similar to what you're looking for. Hope that helps.





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http://www.foodnetwork.com/food/recipes/鈥?/a>Looking for smoked turkey recipe, called for distilled water salt oranges(brine) had Texas in the nme of site
The Brine


32 cups water (2 gallons)


1 1/2 cups kosher salt (MUST BE KOSHER SALT ONLY!)


2 cups light brown sugar (well-packed)


1 can frozen condensed orange juice


2 tablespoons black peppercorns


5 large whole fresh garlic cloves (optional)


1 (12-14 lb) whole turkey


1/2-3/4 cup butter, room temperature (use butter only!)


salt and pepper Do this the day or evening before: In a large saucepan combine ONLY 4 cups water, Kosher salt, OJ and brown sugar; heat over medium heat, stirring until the salt and sugar dissolve.


Remove from heat and stir in the peppercorns and galic cloves; let cool to almost room temperature.


Wash the turkey inside and out with cold water.


Place the turkey in a very large pot or food-safe container.


Add in the remaining 28 cups of water and the brown sugar/salt mixture, stirring to blend.


If the brine does not quite cover the turkey, then place it breast-side up to start, then turn it over after a couple of hours.


Refrigerate for 12-14 hours (NO LONGER THAN 14 hours!).


Remove the turkey from the brine and rinse the turkey THOROUGHLY under cold running water.


Pat very dry and refrigerate if not preparing right away








The Smoking





1 large turkey


1/2 cup minced onions


1/8 cup minced garlic


1 tablespoon minced rosemary


1 tablespoon fresh black pepper


2 teaspoons paprika


1 teaspoon salt


1/3 cup olive oil


2 large onions, quartered


1 small rosemary, branch whole (optional


In a bowl mix minced onion, garlic, rosemary, pepper, 1 tsp paprika, salt and enough olive oil to create a thick paste consistency.


Clean turkey and prepare for smoker breast up. With a paring knife or other small knife, make incisions straight down into the meat and to the bone, about 1 to 1.5 inches long. You can gouge the holes out deeper below the surface by wiggling the knife to make a larger cavity if you wish. Do this all over the turkey, in any place that you can make a hole and pack some of the mix into the cut, about 1.5 to 2 inches apart.


Use a spoon and fingers to pack all of the holes with your mix, stuffing them to the top of the hole.


Quarter onions and pack them with the rosemary sprigs inside the turkey cavity.


With your hands, coat the turkey on the outside completely with olive oil, and then dust down fairly heavily with paprika. Tie the legs together with string.


Place on smoker and smoke as you usually would, about 4 to 5 hours in my particular smoker.