- Yield: 10-20 lb. turkey
- Prep Time: 20 minutes
- Cook Time: 8h 00 min
You'll find that brining your turkey will make it juicier, more flavorful, and quicker to cook. Try this recipe out, and enjoy your Thanksgiving.
- Vegetable broth - 1 gallon
- Ice water - 1 gallon
- Kosher salt - 1 cup
- Rosemary, dried - 1 T
- Sage, dried - 1 T
- Thyme, dried - 1 T
- Savory, dried - 1 T
In an large stock pot, bring the vegetable broth to a boil. Add in the salt, rosemary, sage, thyme, and savory, and stir until the salt has been dissolved. Then remove from heat and let the mixture cool to room temperature.
While you're waiting for the broth to cool, prepare your turkey. Be sure to remove the giblets, wash it inside and out, then pat dry.
Use a clean 5-gallon bucket or cooler for brining. Pour in the seasoned vegetable broth, then stir in the ice water. Set your turkey into the brine, breast-down, making sure that the liquid fills the body cavity.
Refrigerate the bird in the brine overnight, or 8 hours. When you're ready to cook it, wash off all the brine and pat dry. Then use your turkey cannon and SmokePro pellet grill to finish cooking the best smoked turkey you've ever had.