Ingredients:

  • 1 cup kosher salt
  • 1 cup brown sugar
  • 1 gallon water
  • 2 teaspoons black peppercorns
  • 4-6 cloves garlic, smashed
  • Zest of 1 orange
  • Zest of 1 lemon
  • 1 tablespoon thyme (fresh or dried)
  • 1/2 cup olive oil
  • 1/4 cup apple cider vinegar
  • 3 tablespoons soy sauce
  • 2 tablespoons Dijon mustard
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground cumin
  • 2 tablespoons honey
  • Juice of 1 lemon
  • 2 teaspoons garlic powder
  • Salt and pepper to taste
  • 1 whole turkey (12-14 lbs), thawed if frozen
  • Wood chips for smoking (hickory, apple, or cherry)

Instructions:

  1. Combine water, kosher salt, brown sugar, peppercorns, garlic, and citrus zests in a large pot. Bring to a boil, stirring until dissolved. Cool completely.
  2. Submerge the turkey in the cooled brine. Refrigerate for 12 hours, turning halfway if possible.
  3. Whisk together olive oil, apple cider vinegar, soy sauce, Dijon mustard, smoked paprika, cumin, honey, lemon juice, garlic powder, salt, and pepper in a bowl.
  4. Remove the turkey from brine, rinse under cold water, and pat dry. Rub marinade all over the turkey, including under the skin where possible. Allow to marinate for at least 1 hour or up to overnight in the fridge.
  5. Preheat smoker or grill to 225°F. Add wood chips to create smoke.
  6. Place the turkey in the smoker breast side up. Smoke until internal temperature reaches 165°F, about 4-5 hours. Baste every hour with leftover marinade or juices.
  7. Remove the turkey from the smoker, cover loosely with foil, and let rest for 30 minutes before carving.