INGREDIENTS

For the Brine:

• Peppercorn  
• Star Anise
• Red Pepper Flakes
• Celery Stalk Ends
• Rosemary
• Green Onion
• Fresh Garlic  
• Lemon Slices  
• Mexican Oregano
• Salt
• Vinegar
• White Onion
• Bay Leaves
  

INSTRUCTIONS

1. Here's an extra little tip for making your brine. Get a skillet or pan set it to medium heat and drop your dry ingredients into the pan. Make sure to keep the pan moving, toasting them like.
2. Add all dry ingredients into into a pot of boiling water roughly 2 cups worth reduce heat to simmer after 3 to 5 minutes then add in roughly 1 gallon of cold water now you've called the liquid needed for your brine and you can begin to brine your turkey the best brine a turkey for 24 to 48 hours if possible.
3. Remove turkey from brine liquid then pat dry with a paper towel. Grab your favorite poultry seasoning I personally used Good Feathers you can use whatever works best for you as a binder we're going to use a high temperature high smoke temperature oil this case avocado oil. Lightly rub the exterior of your turkey and lift under the skin and lightly rub that with avocado oil as well.
4. For this Cook we're going to be using some B&B Oak Lump Charcoal to start getting our smoker up to temp and finishing off the cook using B&B Hickory Cooking wood splits.
5. Using the spatchcock method is going to drastically cut our cooked time in half also make sure your turkey is properly positioned so that the airflow from your smoker is cascading over the turkey evenly.
6. Using a meat thermometer make sure to check your turkey periodically to make certain it is not over cooking we don't want the turkey to dry out. Though we brined, it can still dry out so we want to make sure the internal temperature is increasing as it should and you're maintaining your fire. Holding it steady at 275 and steadily feeding it those B&B hickory splits.
7. Once the internal temperature reaches 165° remove it from your smoker and let it sit and rest the turkey is going to continue cooking, because of carryover heat. Carryover heat is the residual heat that your protein emits during the cooking process, with this in mind we're gonna let the turkey breast for at least 15 to 20 minutes.
8. We do this so that the juices have time to redistribute throughout the turkey if you were to cut it immediately after removing it from the smoker all of those juices would spill out and result in a dry and not as flavorful turkey.
9. Once this is done and the turkey is rested for 15 to 20 minutes you can slice serve and enjoy your delicious smoked turkey.