Duane's Smoked Turkey

By swattley

A straightforward brined and smoked turkey, stuffed with Italian sausage, apples and onions. Sweet, smokey, and super juicy!

Ingredients

• BRINE:
• 1 (12 to 14-pound) fresh turkey
• Poultry rub of your choice
• Olive oil
• 2 apples
• 1 pound Italian link sausage
• 1 cup kosher salt
• 1 cup brown sugar
• 1 cup honey
• 1/2 cup black ground pepper
• 4 cinnamon sticks
• 1 gallon water

Preparation

Step 1

Brine:

Combine ingredients and bring to a boil. Cool to room temperature. Place turkey in a brining bag or a cooler and cover with brine. If turkey is a full 14-pound bird you may need to make 1 1/2 batch of brine. Brine bird for at least 24 hours prior to smoking.

Remove bird from brine, rinse, and place in a roasting pan and pat dry.
Cover with vegetable oil inside and out.

Quarter two apples and one onion. Place one pound of Italian link sausage and apples and onion into the Turkey's cavities and fasten wire back up.

Spread dry rub over the outside of the turkey.
Smoke at 225°F for 30 minutes per pound until meat reaches 170°F internal temperature.

Brush turkey every few hours with oil.

Let it rest for 1/3 of the cook time before serving.