Serves: 8
Prep time: 8 hours
Total time: 8 hours

Brine Ingredients:
1 gallon vegetable broth
1 cup sea salt
1 tablespoon crushed dried rosemary
1 tablespoon dried sage
1 tablespoon dried thyme
1 tablespoon dried savory
1 gallon ice water
------------------------------
12 pounds turkey
Recommended Pellets: any fruit wood pellet (such as apple, cherry or peach)

In a large stock pot, combine the vegetable broth, sea salt, rosemary, sage, thyme, and savory. Bring to a boil, stirring frequently to be sure salt is dissolved. Remove from heat, and let cool to room temperature.

When the broth mixture is cool, pour it into a clean 5 gallon bucket. Stir in the ice water. Wash and dry your turkey. Make sure you have removed the innards.

Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator overnight.

Remove the turkey carefully draining off the excess brine and pat dry. Discard excess brine.

Once the bird has been brined and rinsed place it on the grill. Camp Chef makes a popular and effective poultry-cooking tool, the Infusion Roaster.

Think of a beer can chicken for your turkey; it’s a great way to add moisture to the bird while cooking. If you want to cook the turkey turn the grill setting to 375° F and make sure the pellet hopper is filled with food grade pellets.

To smoke the turkey, turn the setting to "High Smoke." Insert the meat probe into the thickest part of the breast; be sure to keep the tip of the probe away from the internal bones, as it will affect the temperature reading.

Cook or smoke the turkey until an internal temp of 165° F is reached. Test multiple places on the bird to be sure it’s fully cooked.

Once it has reached 165° F, remove it from the grill and cover with foil. Let it rest for 10-15 minutes then carve and serve.

Nutritional Facts:

Serves: 8
Calories from Fat: 0

More Recipes from the Camp Chef Cookbook Cookbook:
Pulled Pork
Baby back Ribs
Smoked Turkey
Smoked Pizza
Smoked Brisket
Smoked Salmon