Tony's Brined Smoked Turkey
Add brine to 2 quarts of boiling water until seasoning is dissolved then add 2 gallons of ice, oranges, and turkey. Let it sit in the fridge for 12-24 hours. When ready, preheat smoker to 250°. Add butter under turkey skin and stuff the turkey with the oranges, onions, butter, fresh rosemary, and sage. Season the outside of the turkey with Tony’s Roasted Poultry Rub. Place the turkey in the reheated smoker. Monitor the internal temperature. Remove the turkey when internal temperature reaches 165° (around 6-8 hours). Let it rest for 20 minutes. Slice, serve, and enjoy!
