10-12 pound Turkey
1 cup of Italian Dressing
4 tbls of Dry Rub (Use your favorite rub)
Basic Apple Brine
1 gallon of Apple Juice( Can use water)
3/4 cup of Morton Kosher Salt
1/2 cup of packed brown sugar
Put brine mixture in plastic bucket or glass container. Place turkey in the mixture and let sit in refrigerator for one day.
Remove turkey from brine and pat dry with paper towels.
Add dry rub under the skin of the breast using a spoon to help smooth the rub out making it even.
Inject Italian dressing all over the turkey.
Preheat smoker to 325*
Place turkey in smoker, add 3-4 chunks of apple wood and cook 2-3 hours. Make sure that the internal temp in the breast is 170* before removing from smoker.
Wrap turkey in foil and let sit in a dry cooler for 30 minutes. Remove and carve.