Name: Smoke Chops Smoked Turkey
Ingredients: 20 Pound Turkey; 2 gallons water; 1 ½ cups kosher salt; ⅓ cup brown sugar; ¼ cup Worcestershire sauce; 3 tablespoons minced garlic; 1 tablespoon ground black pepper; 1/2 cup mayonnaise (for binder); 1.5 cup light brown sugar; 6 tablespoons paprika; 4 tablespoons smoked paprika; 3 tablespoon black pepper; 3 tablespoon kosher salt; 3 tablespoon onion powder; 3 tablespoon garlic powder; 6 teaspoons mustard powder; 1 teaspoon cayenne pepper

Ingredients

Units Scale

20 pound Turkey

Turkey Brine Mix

2 gallons water
1 1/2 cups kosher salt
1/3 cup brown sugar
1/4 cup Worcestershire sauce
3 tablespoons minced garlic
1 tablespoon ground black pepper

Turkey Rub

1/2 cup mayonnaise (for binder)
1.5 cup light brown sugar
6 tablespoons paprika
4 tablespoons smoked paprika
3 tablespoon black pepper
3 tablespoon kosher salt
3 tablespoon onion powder
3 tablespoon garlic powder
6 teaspoons mustard powder
1 teaspoon cayenne pepper

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Instructions

Mix brine with water, kosher salt, brown sugar, worcestershire, garlic and black pepper.
Spatchcock Turkey and place in container with brine. Refrigerate in brine for two days.
Remove from brine and rest in refrigerator to dry.
Rub mayonnaise on turkey as a binder.
Sprinkle rub on turkey.
Place turkey on cooling rack and baking sheet to catch drippings for gravy.
Smoke at 275 degrees until internal temperature of breast reaches 165 degrees. Total smoke should be ~4 hours.
Let turkey rest for 30 minutes before carving.

Author: Smoke Chops