Creole Smoked Turkey

Creole Smoked Turkey
Smoked Turkey Brine Recipe:
• 2 gallons of tap water
• 1.5 cup Brown Sugar
• 1 cup Molasses
• 2/3 cup Honey
• 1 ½ cup Salt
• 3-4 Bay Leaves
• Fresh Thyme Bundle
• 1Tbsp Whole Peppercorns
• 1/3 cup Applewood Smoked BBQ Awesomeness
Steps to Brining:
1.The night before you brine your turkey
2.Bring all ingredients to a boil (except thyme and peppercorn) until it dissolves
3.Turn off heat and let mixture cool down.
4.Next day Insert turkey and brine into a Xl Ziplock Bag and put it into a cooler with ice.
5.Add water until the entire turkey is covered.
6.Let sit overnight

Next day after Brining do the following:

Directions to Smoked Turkey Skin Seasoning
•Spray the entire turkey with cooking spray to help with color and to make sure seasoning sticks to skin. Season thoroughly with Tony Chachere’s Creole Seasoning
Then Inject Turkey with Creole Injector
•Inject the turkey, be sure to get the breast at least 3 times with Tony Chacheres Creole Style Butter Marinade
Preheat grill to 275-300 degrees and place turkey on back with breast facing up for entire cook, grill for 90 minutes and then rotate and cook for another 2 hrs or until inside temperature between 165-175 degrees.

I use a Green Mountain Grill Smoker, but any grill with Cave Tools Smoker will do.