Forget the oven this Thanksgiving, let’s smoke that bird.

In my household we use the oven to cook our Thanksgiving turkey. I am really not sure why because I have smoked a Thanksgiving bird once and it turned out quite delightful. The flavors of a smoked bird are hard to beat and it is so juicy and so moist that you may never cook your holiday turkeys in the oven or the fryer ever again.

Most people don't get to have the luxury of having a perfectly smoked turkey, but with your smoker and this recipe you can produce the turkey that will have everyone bragging on your BBQ skills.

I like to brine my turkeys for 24 hours prior to cooking it. If you want to skip the brine, it will turn out just fine. I do think that the brine creates a moister turkey and I highly recommend it if you have the time.

Brine for Smoked Turkey:

• 2 gallons of tap water

• 1 cup Brown Sugar

• 1 cup Molasses

• 1 cup Honey

• 1 ½ cup Salt

• ¼ cup The BBQ Rub

• 3-4 Bay Leaves

• Fresh Thyme Bundle

• 1 TBS Whole Peppercorns

In a large stock pot bring 1 gallon of water to a boil and add the brown sugar, molasses, honey, BBQ rub, and bay leaves. Once the ingredients have dissolved turn off the heat and allow the mixture to cool. I make this the night before and refrigerate until time to brine.

Place the turkey in a large plastic bag then place it in a cooler. I have always used a new kitchen trash bag.

Pour the brine over the turkey and add the other 1 gallon of water. Make sure you have the bag already in cooler because it makes this process a lot easier. The turkey should be submerged in the liquid.

Now you just have to keep your turkey cold for 24 hours.. so you will need some ice and you will need to replenish the ice as it melts.

Now that your turkey has brined for 24 hours, it's time to wash it. You want to make sure you wash it very good and remove any pieces inside the cavity and neck.

Cut a couple apples in half and stuff in the cavity. I also add onion and celery. This will add mass to the turkey helping it cook even and gives it some additional flavor.

To season the turkey skin use a mixture of:

• 1 cup Kosher Salt

• 1 cup Granulated Garlic

• 1 Poultry Seasoning

First rub with olive oil or spray the outside of the turkey with cooking spray to help the seasonings stick to the skin and keep the outside from getting to dark. Apply the seasoning mix to the outside making sure to cover everything; then apply a light layer of The BBQ Rub.

The next step is to inject the turkey. You can use a store bought injection, or here’s an injection recipe:

Turkey Butter Injection

• 1 stick real butter

• 1 cup chicken broth

• 1 Hot Sauce

• 1 tea spoon Granulated Garlic

• 1 tea spoon Cajun Seasoning

Melt the butter in a sauce pan and add the chicken broth, hot sauce, garlic, and Cajun seasoning. Whisk the ingredients together and remove from heat once incorporated. It doesn’t need to come to a boil.

Let the injection cool and shoot it into the turkey. Hit the breast in 3-4 locations on each side and do the same for the legs and thighs. Before placing the turkey on the smoker, use butcher twine if you wish to secure the legs and wings. Let your bird come to room temp (about 30 - 45 minutes) and then it's time for it to go on the smoker.

Your smoker needs to be up to operating temp 235 - 250 degrees F and then you can place the turkey on a rack - breast side up. 275 - 300 degrees F allows you to get a crispier skin it will also cut down on the cooking time.

It normally takes about 3 - 3 1/2 hours to get it to the proper internal temp, but as you know some cookers cook differently.

Different people will tell you to cook your turkey to all different temps... some say 165, 170 or even 185. Really, it's a personal preference, but make sure internal temp is at least 165 and then let it rest. If you can grab the leg and it feels like it's coming off, it's done.

When you stick the turkey, juices should run out clear. There should be no trace of blood or pink colored liquid.

Start checking the bird's internal temp at around the 2 ½ hour mark just to see where it is. At this point if the outside is starting to get dark, cover the bird in aluminum foil. The foil acts as a tent and will prevent the skin from browning any further. Once a temp of 165 in the thickest part of the breast and the juices are running clear out of the thigh (175 internal), the turkey is done.

More Tips for Smoking Whole Turkeys:

• Run the smoker at temperature range of 235 degrees F to 250 degrees F. Plan on approximately 30 to 40 minutes per pound.

• You can use any wood chips you like to smoke with, the flavor is up to you. Apple, cherry, hickory, mesquite and alder all have their own distinct characteristics.

• Using wood chips is a easy process, simply make a medium size cup out of aluminum foil. Place the chips in the cup and place over the direct heat in the fire box. Make sure it smokes during the entire cooking process. Too much smoke will cause it to taste more like “sticks” as my wife would say. Too little smoke won't have any effect on the bird at all.

• You can baste your turkey with apple juice every few hours to give it more flavor and keep it really moist... but it is not necessary, just an added step you can follow if you have the extra time.

• Let the turkey smoke for 2 hours, then check the coals and take a look at the bird. If it looks dark, give it a good spray. If it looks fine, check it in another 30 minutes.

• Keep a good smoke going the entire time and start checking the internal temp after 1 ½ hrs. If you do notice that the turkey is getting darker than you want it, Take a big piece of aluminum foil and tent the bird. This will keep it from getting any darker.

• Remove the turkey once you get it to the proper internal temp and allow it to rest before carving. If you don't let it rest, all of the juice will run out when you start carving resulting in a dry turkey.

Enjoy!