Smoked Turkey

So here it is, our Thanksgiving Turkey! We bought an organic turkey from a local farm. I believe this makes a world of difference. Also we always make sure never to buy a turkey heavier than 16 lbs.

BRINE
Leave it in this brine for about 24 hours.
3 litres of water
1.5 cups of sea salt
1 cup of molasses
1/2 cup of honey
1 cup of olive oil
1 cup of soy sauce
3 lemons in slices
LOTS of garlic chopped with skin
2 tablespoons of chillie peppers
1 tablespoon of peppercorn
8 bay leaves
1/3 cup of dry thyme
3 onions chopped
2 oranges

DIRECTIONS

1. Prepare the brine 
2. Remove giblets from the turkey (use them to prepare the stock for the gravy
3. Immerse the turkey in the brine and leave in in the fridge for about 24 hours
4. Start the smoker with apple chips and use the brine in the drip pan 
5. Add two peeled oranges inside the turkey then place it in the smoker
6. Let it cook for about 4 hours or until it reaches a temperature of 180 degrees
7. Enjoy this amazing bird!