Turkey smoking and brine

[mhiykmeel63]

Hey guys, Im thinking of smoking a turkey but have a couple questions. First do I need to brine it,if so howlong and what goes in it? The other is how long would a 14lb bird take and what flavor wood do you uys suggest? Thanx

[FLBentRider]

This is the brine I use:

# 1 gallon hot water
# 1 pound kosher salt
# 2 quarts vegetable broth
# 1 pound honey
# 1 (7-pound) bag of ice

Combine the hot water and the salt in a 54-quart cooler. Stir until the salt dissolves. Stir in the vegetable broth and the honey. Add the ice and stir. Place the turkey in the brine, breast side up, and cover with cooler lid.. Brine overnight, up to 12 hours.

Remove the turkey from the brine and dry thoroughly. Rub the bird thoroughly with your favorite rub.

I apply 3-4 hours of smoke @250F (I use Hickory or Cherry, but we like lots of smoke) and continue to cook @250F until the IT is 160F in the breast.

[mhiykmeel63]

Thanx, for better temp control can I move it to the oven after the smoke?

[FLBentRider]

Thanx, for better temp control can I move it to the oven after the smoke?

Yes. You could also use 300-325F as well.