I pulled the turkey from the freezer Tuesday night and let it sit in the garage till Thursday morning.
On Thursday I pulled out my good cooler and cleaned it out good and filled it up with water. You can use a container I knew I could add more water or ice and still have room in it.
I added to the water all the wet brine ingredients; salt, garlic salt, Montreal Steak Seasoning, Worcestershire Sauce, and black pepper.
Remove the innards of your turkey, make sure you get the bag out as well. I had a little helper who missed this part but it was hidden pretty deep in the turkey. We found it after smoking and had a good laugh.
Mix up the water in the cooler or container with a whisk then set in the turkey. I added water until the turkey was fully covered and then added ice.
Now since it's April my garage is colder so I didn't have to add ice again till Friday night. Be sure to check your cooler or container if it's not in the fridge to make sure it remains cold.
On the day of smoking (I did mine on a Saturday) remove your turkey from the brine and give the turkey a small rinse off.
Place on a tray and pat dry with paper towels.
Rub the whole bird down with Sesame Oil and then salt and pepper the bird to your liking.
Sprinkle an All Seasoning Salt on the bird. (Mine is a combination of Johnny's Season All, Lawrys Garlic Salt, and Montreal Steak Seasoning)
Melt your stick of butter with your minced garlic until it is all liquid.
Inject your bird all over until you are out of butter.
Next cut up fresh Rosemary and Thyme to cover your bird
Stuff your bird with minced garlic, green onions, and seasonings. This will help to keep the inside moist while smoking.
Now I made this smoked turkey in the Pit Boss Pro Series you could also make it in a Traeger grill or any other smoker.
When your smoker is at temp and smoking place your meat in your smoker. I used Apple Pellets to smoke my meat but you could use any flavor.
I set my Pit Boss I set it at 200 with a P7 setting. This will autoregulate the temperature to fluctuate from about 185 to 215. Make sure your hopper is full before setting it and walking away.
I set my turkey on the smoker at 11:30 in the morning and w turned it up at 6:40 to get the last 10 degrees a bit faster, the kids were hungry. You will want to plan about 30-35 minutes per lbs, I had a 13lb turkey. Next time I plan to start at 9 in the morning for smoking.
Use a meat thermometer to make sure your turkey reaches an internal temp of 165 before removing to serve!
Next time I plan to keep basting it with a vegetable base or a combination with the garlic base broth. Just to make the skin of the turkey not so rubbery and more of a crispy skin instead.