TURKEY LEG BRINE RECIPE FOR SMOKING RECIPES

Steps:

• Remove the turkey breast from the packaging but leave the net intact as this is what holds it's shape while it cooks.
• To a medium pot add 1 quart of water, 1 TBS of course ground black pepper, 1 TBS of red pepper flakes, 2 long sprigs of thyme, 2 long sprigs of rosemary and 8-10 garlic cloves smashed with the side of a knife.
• Bring to a boil then remove it from the heat and let it steep covered for 20-30 minutes.
• Place the mixture in the fridge for several hours to cool.
• To make the brine, add 3 quarts of cold water to a gallon sized pitcher and 1 cup of kosher salt.
• Stir the mixture until the salt is dissolved.
• Add the cooled mixture from the fridge into the brine and stir to combine.
• Place the turkey breasts into a brining container and pour the brine over the turkey to cover and then into the fridge for 4 hours.
• After brining is complete, rinse the turkey breasts under cold water.
• With the net still intact, brush on a little cooking oil and season the outside of the turkey breasts liberally with Jeff's original rub.
• Set the seasoned turkey onto Weber grill pans, Bradley racks or regular cooling racks and they are ready to go into the smoker
• Setup your smoker for cooking at 225-240 °F with indirect heat.
• When the smoker is preheated, place the pan with the turkey breasts into the smoker.
• Let the turkey cook until it reaches an internal temperature of 162°F.
• Remove the turkey from the smoker and let it rest under loose foil for about 10-15 minutes.
• Remove the net from the turkey breasts being careful to not disturb the crust more than necessary.
• Slice and serve.

Steps:

• Thaw turkey in fridge 2-3 days before needed.
• Remove turkey from package and remove giblets, neck, etc from cavity and set aside.
• Remove and discard popup timer
• To a medium pot add 1 quart of water, 1 TBS of course ground black pepper, 1 TBS of red pepper flakes, 2 long sprigs of thyme, 2 long sprigs of rosemary and 8-10 garlic cloves smashed with the side of a knife.
• Bring to a boil then remove it from the heat and let it steep covered for 20-30 minutes.
• Place the mixture in the fridge for several hours to cool.
• To make the brine, add 3 quarts of cold water to a gallon sized pitcher and 1 cup of kosher salt.
• Stir the mixture until the salt is dissolved.
• Add the cooled mixture from the fridge into the brine and stir to combine.
• Place the turkey into a brining container and pour the brine over the turkey to cover and then into the fridge for 8-10 hours.
• After brining is complete, rinse the turkey under cold water.
• Pat the turkey dry with a paper towel and set aside.
• Mix 3 sticks of softened butter with 3 heaping tablespoons of Jeff's original rub to create the rub butter mixture.
• Stuff 1/3 of this mixture under the loosened skin of the breast on both sides.
• Rub 1/3 of the rub butter mixture onto the outside of the turkey breast, legs, wings and back.
• Season the outside of the turkey generously with Jeff's original rub.
• Setup smoker for cooking at 240°F with indirect heat.
• Place turkey on smoker grate and cook until internal temperature of breast reaches 162°F.
• Brush with remaining rub butter (melted) a couple of times during the last hour of the cooking process.
• Remove from heat and rest turkey under foil for 20 minutes.
• Carve and serve.