defrosting:

  • place in warmest part of the fridge for several days to fully defrost (lower section where we normally keep meat, drinks, etc. is too cold).

brine:

2 cups apple cider
2 gallons cold water
1 1/2 cups kosher salt
1 cup brown sugar
5 cloves garlic, crushed
2 tbsp. peppercorns
2 oranges, sliced
2 lemons, sliced
5 sprigs rosemary
3 bay leaves

  • combine all ingredients in large pot and bring to a simmer until salt and sugar dissolve
  • cool to room temperature and use to brine turkey 18-24 hours

smoke:

10-12 lb. turkey
1 onion, quartered
1 lemon, quartered
fresh herbs
canola oil
salt and pepper (or rub)

  • stuff turkey with onion, lemon, and herbs
  • tie legs together with kitchen twine
  • brush large pan with oil and place turkey in the pan with wings tucked under the body
  • assemble big green egg with ceramic diffuser with pizza stone surface up, top with a baking rack, and finally turkey in roasting dish (do not put baking dish directly on pizza stone, this will bake the turkey from the bottom instead of smoking it)
  • smoke at 250°F for 5-6 hours, until thermometer in thickest part of thigh reaches 165°F
  • rest at least 15 minutes before carving and serving

source: https://www.dinneratthezoo.com/smoked-turkey-recipe/

11/25/2024: this turned out great this year and last. but both years, i put the roasting dish directly on the pizza stone, resulting in the turkey cooking in about 2 hours instead of the expected 5-6. this makes for a very hectic and early thanksgiving dinner. i added a baking rack as a spacer, but it was too late. i think that i do that at the beginning next year, it will successfully smoke the turkey instead of baking it.