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.
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.
And into the barrel they went!!
The temp is hanging at about 228 degrees and it is a beautiful day in sunny Southern California. What a life!