Malcom Reed’s Thanksgiving Smoked Whole Turkey

• 1 turkey, whole
• Cooking spray (vegetable or canola oil)
• Killer Hogs The AP Rub (or blend of kosher salt, pepper and garlic)
• Stalks of celery
• 1 onion
• 1 apple
• 1/4 cup Bird Booster Honey
• 2 cups water

Creole Seasoning:

• 1/4 cup salt
• 2 teaspoons cayenne pepper
• 5 teaspoons granulated garlic
• 4 teaspoons ground black pepper
• 1 tablespoon chili powder
• 1 teaspoon paprika
• 1 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried parsley

Turkey Brine:

• 2 gallons water
• 1 cup salt
• 1 cup sugar
• 1/4 cup creole seasoning
• Fresh herb bundle of sage, rosemary and thyme
• 2 lemons, halved
• 2 bay leaves
• 4 to 5 garlic cloves, smashed
• 1 teaspoon whole black peppercorns
• 2 small onions, quartered

• Royal Oak® 100% All Natural Hardwood Lump Charcoal
• Royal Oak® Tumbleweeds Natural Fire Starters
• Charcoal Grill

1. Thaw in refrigerator for 3 to 4 days. Mix salt, cayenne pepper, granulated garlic, ground black pepper, chili powder, paprika, onion powder, dried oregano, dried thyme and dried parsley in a bowl for Creole seasoning
2. Pour 1 gallon of water into a pot and bring to a boil. Add salt and sugar and stir until dissolved.
3. Pour this mixture into 1 gallon of cold water and add the Creole seasoning, herb bundle, lemons, bay leaves, garlic, black peppercorns and onion.
4. Allow the mixture to steep in the refrigerator and cool completely.
5. Place the turkey in an oversized Ziploc bag and pour the brine over it. The turkey should be completely submerged in the brine. Pack ice along the sides of the turkey and leave in a cool place for 24 hours. Tip: It’s easier to do this in a cooler just in case something spills.
6. After 24 hours, remove the turkey from the brine and place in the sink to drain. Pat the skin dry with a paper towel.
7. Spray skin of turkey with cooking spray (vegetable or canola oil). Liberally season entire turkey with Killer Hogs The AP Rub and Creole seasoning. Stuff turkey with onion, apple and stalks of celery.
8. Mix Bird Booster Honey and 2 cups of water and inject the breast, legs and thighs. Tip: Spread the needle out about 1 inch for every stick.
9. Prepare smoker or grill to 300° F, using Royal Oak Lump Charcoal. Place turkey on smoker and close lid.
10. Every 45 minutes to 1 hour spray the skin with cooking spray for moisture and nice golden color.
11. Turkey should smoke for about 3 to 4 hours or until breast temperature reaches 165° F and 175° F in the thighs. Once turkey reaches desired internal temperature, remove from smoker and cover in aluminum foil. Let rest for 15 minutes, then serve.