Last night I put the first two turkeys that I am smoking this weekend in a brine. The brine consisted of water, kosher salt, brown sugar, garlic powder, bay leaves, black pepper and apple cider vinegar. They stayed in the brine over night.

This morning, I took the turkeys out and let them air dry while I started a fire in the barrel.

Starting a fire

Next it was time to season up the birds. I put butter under the skin of the breasts and rubbed them with canola oil. Then I made a rub consisting of the following ingredients:

Kosher Salt Black Pepper Garlic Powder Paprika Poultry Seasoning Italian Seasoning

I rubbed this all over the birds and under their skin. Next I stuffed the cavity with some aromatics. I used apples, celery, carrots and onions.

Seasoned Turkeys

Seasoned Turkeys

And into the barrel they went!!

Turkeys in the Barrel

Turkeys in the Barrel

The temp is hanging at about 228 degrees and it is a beautiful day in sunny Southern California. What a life!

Barrel Smoking

Stay Tuned!!