• NATIONAL SITE
  • BRITISH COLUMBIA
  • SASKATCHEWAN
  • ALBERTA
  • MANITOBA
  • ONTARIO
  • QUEBEC
  • NEW BRUNSWICK
  • NOVA SCOTIA
  • PEI
  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES

Credit
Kacey - The Cookie Writer (thecookiewriter.com)

Serves: 6-8
Prep Time: 45 mins
Cook Time: 4 hrs
  1. Find a pot large enough to have your turkey full emerged in the brine (I used a stock pot, but you can also buy special brining bags.)
  2. In a large pot, combine 4-6 cups water with salt and sugar. Heat over medium, stirring occasionally until sugar and salt dissolve. Remove from heat and pour into pot with remaining water and brine ingredients. Allow to cool before adding turkey.
  3. Submerge turkey and cover. Refrigerate for 12-24 hours.
  4. Once brined, remove turkey and allow to drain. Discard brine and pat turkey dry. OPTIONAL: Refrigerate turkey, uncovered, to dry it out more (to ensure crispy skin!)

Smoking
  1. If you brined your turkey, DO NOT salt it! It will be salty enough! Fill cavity with apple, onion, carrot, lemon, and herbs (don't pack it in there: only use what is needed for aromatics.) Coat turkey with olive oil and wrap in cheesecloth.
  2. Prepare your smoker. We used a charcoal model and preheated with organic apple wood chunks to 230F (using the minion method.)
  3. Once heated, place turkey breast side down. Cover and cook for 4-5 hours, or until internal temperature reaches 160F. You may need more or less time depending on how consistent your temperature stays. We removed the cheesecloth after 2 hours and basted with the butter rub. We proceeded to do it once more near the end of cook time.

Serving
  1. Remove turkey from smoker. Allow to rest for 15 minutes before slicing.
  2. Serve with your favourite gravy and homemade cranberry sauce!
 

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