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
1 cup Beard Bq Sauce
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.