8-10 lb. Turkey, completely thawed
¼ C Brown Sugar, packed
¼ C Non-Iodized Salt
1 Tbsp. Crushed Rosemary
One or more of the following items to taste:
Garlic Powder (not salt), Onion Powder (not salt), paprika, thyme, sage, lemon zest, pepper.
Mix brown sugar, salt, and rosemary. Add cream sherry to make a thin paste. Brush paste in between meat and skin, and on top of skin. Season with other herbs to taste.
Smoke turkey on high for 2-3 hours using Pecan Bisquette fuel, baste turkey with juices from cavity and continue smoking for 2-3 hours, basting every hour. The minimum internal temperature of the turkey needs to be 165 degrees F. (verify with a meat thermometer). Small turkeys work best, so if you are feeding a large crowd, we recommend that you smoke multiple turkeys rather than one large bird.
Smoked nuts make a great addition to your stuffing. Soak your favorite nut varieties in salt water (2 cups non-iodized salt to 5 cups water) for 24 hours. Smoke 1-2 hours on racks covered with cheesecloth.