Ingredients

For the Brine: 

• ¼ cup brown sugar
• Herb bundle of handful each of parsley, sage, rosemary and thyme, tied together with butcher twine
• 3 to 5 large bay leaves
• Peel of 1 orange 
• 1 onion, peeled and halved 
• 4 to 6  cloves crushed garlic   
• ¼ cup kosher salt
• 1 quart water 
• 1 quart cloudy fresh apple cider, cold
• 12-14 pound turkey, spatchcocked 
• 2 Extra large plastic sealable food storage bags, look for brine bags

For the Turkey Slather:

• 6 T softened butter 
• 1/2 cup Bertman’s or Gulden’s or other brown mustard 
• 2 tablespoons Rachael Ray Perfect poultry seasoning or other poultry seasoning blend. 

Directions

In a sauce pot combine the brown sugar, herb bundle, bay leaves, orange peel, crushed garlic, salt with 1 quart of water.  Place over high heat and bring to a bubble, to dissolve sugar and salt. Remove from heat and add a couple of handfuls of  ice to cool the liquids.  Once cold, add the apple cider.

Place turkey in double upped plastic sealable food storage bags, add the cold brine and leave in the refrigerator overnight or up to 2 days.

On the day you are going to smoke the turkey prepare the turkey slather.  In a bowl combine the softened butter with the brown mustard.  Remove turkey from brine to a cookie sheet, discard brine liquid and herb bundle. Thoroughly pat dry the brined turkey.  Season with Rachael Ray’s Perfect Poultry seasoning or other poultry seasoning blend. Slather the butter all over the turkey, do your best to get it evenly distributed over the entire turkey.

Heat smoker or Big Green Egg with apple wood chips.  We use a Big Green Egg and smoke the turkey approximately 3 hours at 350F or until internal temp reaches 165F.

Remove the turkey from the smoker and let it for at least 15 to 20 minutes before carving.

Serve alongside, Cranberry Sauce, Gravy, Brandied Apples and Pears, Chestnut and Sausage Stuffing.  My sister Maria's Spiced Cider Cookies make for a great sweet end to the meal!