One turkey roughly 11-15 lbs, neck and organs removed
1/2 Cup of kosher Salt
6 Quarts of Water
Spices (Optional) Bay Leaves, sprinkle of Peppercorns
1 Tbsp of kosher salt
1 Tsp of Ground Black Pepper
1/2 Tbsp of Dried Sage
1/2 Tbsp of Dried Oregano
1/2 Tbsp of Dried Thyme
1/2 Tbsp of Cumin
1/2 Tbsp of Paprika
1/2 Tbsp of Garlic Powder
1 Tsp of Chili Powder
1/3 Cup of Butter Cut into Pieces
1/4 Cup of Pomegranate Juice
1/3 Cup of Butter Melted
1 Tbsp of Orange Juice
For the salt brine (optional) add salt and water to a large pan with turkey, add spices if desired and cover and place in the fridge overnight.
Set smoker grill to preheat to 250F
Add all of the dry rub ingredients (butter excluded) to a medium bowl to combine
Remove turkey from brine and pat dry, place on a safe surface
Using your hands, gently separate skin from the body creating pockets for butter. Start at the top of the cavity and also where the neck was removed being careful not to rip the skin. Place pieces of butter throughout under the skin and use your hands to massage the butter pieces in over top of the skin.
Using your hands, generously coat the outside of the turkey with the dry rub and season the inside as well.
Using some damp twine (run twine under water) and tie the leg ends together. This will help keep the shape of the turkey. No need to wrap the wing tips.
Place the turkey directly or on a grill safe pan (optional but not required, I placed mine directly on the grill) and place on the preheated smoker grill.
Meanwhile, melt butter in microwave until melted, roughly 40 seconds and stir in juices
Allow to cook for roughly an hour and half before opening lid to baste
Brush the pomegranate butter on quickly and efficiently in order to keep too much heat and smoke from escaping. Repeat every 40 minutes or so.
After the first hour and a half. check every hour with a digital thermometer for an internal temperature of 165F. Then remove from grill and cover with aluminum foil for 20-30 minutes before serving
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