By Susan Hancock| November 19, 2014 at 2:35 PM EST - Updated July 21 at 4:40 AM
Presented by Chef Kris Suita, Carowinds
Kosher Salt2 cups
Brown Sugar1 cup
Oregano, dried¼ cup
Basil, dried¼ cup
Thyme, dried¼ cup
Sage, dried¼ cup
Black pepper2 Tlb
Garlic, granulated2 Tlb
Lemon juice¼ cup
Worcestershire sauce¼ cup
Wood chips4 cups
Apple cider2 cups
Turkey, thawed10 – 12 pound
Combine all brine ingredients with 1 gallon of water in stock pot. Heat until salt is dissolved. Add second gallon of water to cool down.
Place turkey into large plastic bag(3 gallon Ziploc or trash compacter bag) and then into a cooler lined with ice. Pour cooled brine over turkey, close the bag and leave in cooler for 24-36 hours(make sure the cooler stays cold, add ice around bag when needed).
Soak the wood chips in apple juice for 24 hrs. Drain them and place them on an aluminum foil lined pan.
Remove the turkey from the brine, place in a roasting pan atop of the onion, apple and pomegranate that have been quartered. Place into a 325° oven uncovered.
To get the wood chips started, use may use a blow torch and begin burning from the top or place atop of your range with the pan and heat until wood chips begin to smoke. Place into bottom rack of your oven.
Smoke your turkey until the internal temperature reaches 160°. It should take 2-3 hours.
Remove turkey and let rest covered for 20 mins, Enjoy.