brined and smoked turkey

1 day +

1 fresh turkey, free range and local, of course
8 quarts water
2 cups kosher salt
1 cup honey
3/4 teaspoon fresh ground pepper
12 garlic cloves, peeled
2 bunches fresh thyme
1 bunch fresh sage
32 ounces chicken stock
2 lemons
2-4 teaspoons olive oil

remove the bag of giblets and neck from turkey. rinse and blot dry. in a large bowl, mix salt, honey and water until dissolved.

line a large stock pot with a large, plastic oven bag, place turkey standing up in bag in pot. pour honey/salt mixture over turkey. add half of the herbs and all of the garlic to pot. add chicken stock. i usually gather the bag above the top of the turkey with one hand while pouring the last of the stock in to the bag through the hole where i have gathered it. it will be very full so have your twisty tie ready to seal off the bag.

refrigerate the turkey in the pot for 12-18 hours. brining for more than 18 hours may make it saltier than you like. i have done it for up to 30, and it was pretty salty toward the outside of the bird.

**we use a traeger smoker and applewood pellets** turn smoker on high for 20 minutes to preheat.

remove turkey from brine and pat dry. discard brine. rub skin with olive oil. sprinkle with pepper inside and out. place remainder of herbs inside the turkey cavity. i also chop some up and place it under the skin. squeeze lemons over top and place in cavity.

lower smoker to "smoke" setting and place turkey breast side up on grill. smoke about 30 minutes per pound at 235 degrees until you reach an internal temperature of 170 degrees at the breast and 180 at the thigh. for more info on the smoking process please check here.

allow bird to rest for 15 minutes before carving to ensure the juiciest bird. yum!