This Thanksgiving, Bub City is spilling the secrets to its perfectly smoked bird. Not into cooking? Let our chefs prepare your Thanksgiving feast – a full Thanksgiving dinner is available for pick-up at River North and Rosemont locations.
Bub City Whole Smoked Turkey
Serves 8 (with leftovers)
1 whole turkey, about 14-16 lbs.
2 gallons Turkey Brine (see below)
2-3 cups Bird Rub (see below)
*To make the Turkey Brine, bring 1 gallon water, 1½ cups sugar, ½ cup kosher salt, 1 cup paprika, ½ cup ground cumin, 8 fresh bay leaves and 8 smashed garlic cloves to a boil in a large stockpot, stirring to ensure the sugar and spices dissolve. Add in 1-gallon ice water and chill the brine until ready to use.
*To make the Bird Rub, combine 1 cup granulated sugar, 1cup demerara sugar, 1 cup paprika, ½ cup ground cumin, ½ cup kosher salt and 1 tablespoon ground black pepper. Stir to combine.
- Place the whole turkey in an extra-large container or cooler and pour in the Turkey Brine. Cover the container and chill overnight.
- Remove the turkey from the brine and place on a large sheet tray; pat dry with paper towels. Season the turkey with the Bird Rub, pressing to adhere; chill the bird while the smoker is being prepared.
- Prepare a smoker with hickory wood; heat smoker until it reaches 250°F. Add the turkey and smoke for approximately 4 hours until the bird reaches an internal temperature of 165°F and turns mahogany in color.
- Remove turkey from smoker; cover with foil and let rest at least 1 hour before carving.