Chef Anthony Endy's Smoked Turkey

Prep Time: 2 days   

Equipment Required: Ferno Grill, Roasting Pan, Brine Container,
Pot, Whisk, Knife, Thermometer

Yield: One 16-18lb Turkey

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Ingredients: 

Brine:

• 8 cups Water
• 2 Cups Apple Juice
• ½ Cup Kosher Salt
• 2 Cups Honey
• 8 Sprigs Fresh Thyme
• 3 Bay Leaves
• 1 each Chile de Arbol, Chopped or Crumbled
• 1 Tablespoon Freshly Ground Black Pepper
• 1 Tablespoon Ground Cloves
• Hard Wood Chips for Smoking soaked in water
  overnight (I recommend Oak, Almond, or Applewood)
• 1 each 16-18lb All-Natural Turkey, giblets removed
• Canola Oil, Salt, and Pepper

Basting Mop Sauce:

• 1 Cup Turkey or Chicken Stock
• 2 Tablespoons Honey
• 2 Tablespoons Apple Cider

Instructions:

1. Prepare the Brine: Place all ingredients into a
   large pot and place over medium high heat.
   Bring the mixture to a boil and whisk until the
   salt dissolves. Chill the brine in the refrigerator
   until completely cooled down to under 40
   degrees.
2. Combine the brine with whole turkey until
   completely submerged – store covered and
   refrigerated overnight- up to 2 days.
3. Remove the turkey from the fridge and take out
   out of brine. Pat turkey completely dry with
   paper towels. Allow to sit for 30 minutes to 1
   hour before cooking at room temperature.
4. Meanwhile, prepare your Ferno Grill for indirect
   heat, at approximately 275 degrees F.
5. Place the turkey in a roasting pan fitted with a
   rack. Brush the entire turkey with the oil and
   season to your liking with salt and pepper.
6. Place the turkey in the Ferno Grill and cook for
   45 minutes.
7. Meanwhile, mix together the chicken stock,
   honey and apple cider. Baste the turkey after
   cooking for 45 minutes. Repeat the basting
   every 45 minutes until the internal temperature
   of the thigh registers 165 degrees F and the
   breast registers 155 degrees F, about 3 1/2 to 4
   1/2 hours, depending on the size of the bird.
8. Remove the turkey from the Ferno Grill and let
   it rest approximately 30 minutes before carving.

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Learn more about Chef Anthony Endy of the Alisal Guest Ranch and Resort here.