Sage and Thyme Smoked Turkey
Brining and smoking turkey makes it juicy, moist, and fragrant, with a flavor that's infused with herbs and hints of applewood. This recipe uses a water smoker.A water smoker (such as the Smokey Mountain Cooker Smoker; weber.com) has a charcoal fire (you'll need 12 to 14 lbs. charcoal and 5 paraffin fire-starter cubes) at the bottom topped with aromatic wood chunks (they burn longer than chips), a pan of water (which differentiates it from a regular smoker), and racks for food. The wood produces smoke, and the steam keeps the temperature low and even. You'll need a temperature gauge; if your smoker doesn't have one, buy a grilling thermometer. You'll also need 4 small metal skewers to close up the turkey's cavities.To prepare this recipe on a more traditional grill, please refer to our gas and charcoal versions.