Smoked Turkey

INGREDIENTS:

• 1 recipe turkey brine optional, if you choose to brine your turkey, you can skip the chicken broth basting

• 12 lb. whole turkey giblets and neck removed

• 1/2 cup Beard Bq Dry Beard Rub

• 4 sprigs fresh herbs such as thyme, rosemary or parsley

• 1/2 cup sea salt

• fresh herbs for garnish

• olive oil

• 1 cup Beard Bq Sauce

Instructions:

• BRINE INSTRUCTIONS: Place turkey in a cooler with cold water and ice mix in rosemary, thyme, parsley, sea salt. Let sit for 6-3 hours remove turkey from cooler and dry off turkey from excess water.

• Preheat the smoker to 250 degrees F. Load the smoker with apple wood.

• Coat a large disposable aluminum pan with olive oil. Place the turkey in the pan and tuck the wings under the body.

• Rub olive oil on the entire turkey

• Inject BBQ Sauce into breasts

• Sprinkle the BBQ rub all over the surface of the turkey.

• Place the turkey in the smoker. Cook for 6-7 hours, basting with chicken broth every 30-45 minutes, until a thermometer inserted into the thickest part of the thigh registers 165 degrees F. Refill the wood chips as needed.

• If the turkey starts to get too dark, cover it with foil.

• Let the turkey rest for 10-15 minutes then transfer to a serving plate. Garnish with herbs if desired, and then serve.