Ingredients for the Brine:
- 1 1/2 gallons water
- 1 1/2 cups kosher salt
- 3/4 cup real maple syrup
- 3/4 cup bourbon
- 1/2 cup brown sugar
- 12 black peppercorns
- 2 springs fresh rosemary
- 1 bunch fresh thyme
- 1/4 cup Wild Mushroom and Sage Olive Oil
- 1/4 cup Cranberry Pear White Balsamic Vinegar
- 1 (14-16 pound) whole turkey
- 1 apple cut into wedges
- 1 lemon cut into wedges
- 1 orange cut into wedges
- 1 onion cut into wedges
- 2 springs fresh rosemary
- 1 bunch fresh thyme
- 2 1/4 tablespoons Butter Premium Extra Virgin Olive Oil
Directions:
- In a very large pot (big enough for the turkey to fit into) combine the water, salt, maple syrup, bourbon, brown sugar, peppercorn, rosemary and thyme. Bring to a boil. Boil for 1 minute and let the brine come to room temperature.
- Once the brine is at room temp add the turkey, breast side down. Refrigerate for at least 24 hours.
- Remove the turkey from the brine and pat dry with paper towels.
- Stuff the turkey with the wedges of apples, oranges, lemons, and onions and the fresh thyme and rosemary.
- Brush the Butter Oil over all sides of the turkey. Place the turkey in a smoker set to 225 to 250 degrees. Smoke the turkey for 30 minutes per pound (approx. 7 to 9 hours for a 14 to 16 pound turkey) or until internal temperature is 175 degrees in the dark meat.