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- Start by thawing your turkey in the refrigerator, if frozen, for up to 3 days. If the turkey is larger than 14 lbs., it may take up to 4-5 days.
- To prepare the brine, use a bowl that is larger than the turkey and combine the brine ingredients: 8 cups water, 1 cup olive oil, 1 cup salt, 1/3 cup Truvia Brown Sugar Blend, 1 Tbs. garlic powder, 1 Tbs. paprika, 1 Tbs. rosemary, lemon juice and zest from 1 lemon. Set aside.
- Next, prepare your turkey by remove the giblets and neck from the body cavity and neck cavity of the turkey, and set aside. Trim any fat from the edge of the skin of the turkey, but try to leave as much of the skin on the turkey as you can to protect the meat from drying out during the smoking process.