Recipe: Bub City Whole Smoked Turkey
This Thanksgiving, Bub City is spilling the secrets to its perfectly smoked bird. Not into cooking? Join us at Bub City for Thanskgiving or get your Thanksgiving feast to-go. Click here to make a reservation or order carryout from Bub City.
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.