Happy belated Thanksgiving to all you out there in the blogosphere.  After stuffing myself all day yesterday, I'm taking it a bit easy today putting up a new shelf for the BBQ trophies.

So this year we decided to cook one turkey in the oven and smoke one in the Big Green Egg.  It turned out great and the bones and leftovers will soon be going into a pot with some water onion and veggies for leftover turkey soup.  In the meantime, here's a quick smoked turkey recipe:




Brine:
1 gallon vegetable broth
3/4 cup kosher salt
1/4 cup brown sugar
4 tbsp Dizzy Pig Swamp Venom Rub

Heat all ingredients over medium heat until disolved and well blended.  Cool in fridge until ready to use.  In a large stock pot, place the raw 12-14 pound turkey inside and cover with brine.  Let soak in the fridge overnight, 8-12 hours.

Remove turkey, pat dry thoroughly.  Rub turkey skin well with plain yellow mustard then coat well with Dizzy Pib Swamp Venom Rub or any of your favorite rubs.  Allow to rest while preparing the smoker. 

Heat smoker with lump charcoal and 2-3 fist sized pecan wood chunks or favorite fuel to approximately 350*.  Add turkey and cook until internal temperature in thickest part of the turkey reachest a minimum temperature of 165 degrees.  Remove and rest for approximately 30 minutes before carving.