Yield: 1 servings
1 each Turkey, 8-10 lbs
1/2 cup Salt
1/2 cup Sugar
1 quart Apple juice
1 tbsp Rosemary
1 tbsp Basil
1 each Honey, for basting
Place turkey in brine for 8-12 hours.
Remove from brine.
Rinse well and air dry.
Place turkey in the smoker with both upper and lower cavities open to expose the insides to smoke.
Smoke 3-3 ½ hours or longer being careful not to dry bird out.
Remove turkey from the smoker and cook in your favorite way.
If you desire more smoke flavor, simply increase smoking time and the amount of fuel used.
Reduce your cooking time by 10% for each hour in the smoker (up to 40%).
If you are using a smoker/barbeque/roaster type of barbeque, switch modes to roast mode and baste the turkey with honey during the roasting time