Decided I was going to smoke a turkey this year. Searched quite a few places for brines and injections etc. There are a ton out there so I finally settled on a Maple Bourbon Brine.
Onion, orange, cloves, black peppercorns, bay leaves, brown sugar, bourbon, maple syrup and Himalayan pink sea salt.
I put the turkey and the brine in an XL ziplock bag.
Then add ice and keep cool for 24 hours. Sent the wife out for 2 small bags, she came back with 3 large bags. Women...
Take the bird out of the brine, let it air dry for 24 hours in the fridge. Spray some butter on it and add some rub, then throw it on Black Chubby.
Almost done. Glazed with melted butter and maple syrup for the last 30 minutes.
The finished product. Very juicy. Smoked with Cherry wood.
Im not a huge fan of turkey, and will only eat it around Thanksgiving. I enjoyed the process though. There wasnt much left when all was said and done.