Directions
PREP: Mix 2 cups Kosmo's Q Turkey Brine with 2 gallons of distilled water (tap works too), and blend well. Place turkey in brine bag, breast side down, and cover completely with brine mixture. Place in a large container and refrigerate for 1 hour per pound of meat. Remove from brine, rinse, and air dry in the refrigerator (covered with a paper towel) for 4-6 hours.
Preheat Smoker (preferred), Grill, or Oven to 325° (275° if you have some time to spare)
Apply a lite coat of olive oil to the turkey skin and sprinkle on Kosmo's Q Dirty Bird Rub.
Place on cooking rack, breast side up.
Approximate 2/3 of the way through cooking, cover breast and wings with a loose piece of tin foil.
Finish cooking until breast meat reaches 165° and thigh meat reaches 180°. Usually, it will take 30 minutes per pound. So a 20-pound turkey will take about 10 hours to cook. Meat probes will be your best friend!
Rest for 15 minutes. Carve up and serve!
Recipe Note
Nowadays, I prefer to use my Green Mountain Grill Ledge pellet smoker because it maintains the smoke and temperatures for me so I don’t have to do as much babysitting. However, you can make this smoked turkey on a gas grill, charcoal grill, or any type of smoker you have. The most important thing is to use a grill where you can create indirect heat, maintain consistent temperatures, and add in the element of wood smoke.
