• Whole Tilman Turkey

• Brine Ingredients:​

  • 1.5 Cups Kosher Salt

  • 3 Tablespoons Minced Garlic

  • 2 Tablespoons Whole Peppercorns

  • 2 Tablespoons Candied Ginger

  • 1 Cup Sliced Citrus Rinds (Orange + Lemon)

  • 3 Sprigs of Rosemary

  • 1/2 Cup Brown Sugar​

  • 2 Gallons Water

• Handful of Fresh Thyme and Sage

• 2 Lemons, Quartered

• 1 Large Yellow Onion, Quartered

• 1/2 Head of Garlic

• 1 Stick of Butter

• 1/4 Cup Olive Oil

• Salt + Freshly Ground Pepper
   

Instructions

1. Defrost turkey thoroughly, remove giblets for gravy or stock, pat dry.

2. Mix all brine ingredients in a food-grade bucket or bag. Fully immerse turkey in brining liquid. Store in the refrigerator for 12-48 hours, turning occasionally.

3. Prepare smoker with smoking chips over charcoal until temperature reaches 350°F.

4. Remove turkey from brine and discard liquid. Thoroughly pat dry with paper towels. 

5. Stuff turkey with herbs, remaining citrus, quartered onion, and garlic. Cut butter into pats and tuck under the breast skin and between thighs/body. Tie bird with butcher's twine, rub with olive oil, and season generously with coarse salt and freshly ground pepper.

6. Place bird on a roasting rack with a drip pan on grill grates over smoker. Cook for approximately 12 minutes/lb with an internal thermometer as your guide. 

7. Once the breast temperature reaches 160°F, remove from smoker, cover with aluminum foil, and allow to rest for 1 hour. Carve and serve.