A turkey hot smoked on an old fashioned kettle barbecue is one of our start of summer family rituals. For a fun video of doing this check out the bottom of the post!

Brine

1 gallon (16 cups) water
1 cup sea salt
1 cup sugar
1 tsp each whole clove, peppercorn, star anise, coriander
1 cinnamon stick

Bring to a boil and let cool

1 turkey (18-20 lb)

Remove thigh bones for quicker and even cooking
Place in brine overnight in refrigerator (use a large bag for this)
The next day, remove from brine, and pat dry

Rub with:
2 tbsp olive oil

Grind together in a mortar and pestle or spice grinder:

1 tsp smoked paprika
1 tbsp chili powder
2 tsp sea salt
1 tsp cracked pepper
1 tsp mustard seeds

Rub all over turkey

Prepare coals:
10 lb lump charcoal
5 lb charcoal briquettes
Heat for 45 minutes, then disperse around edges of kettle

Soak 4 cups wood chips in water while coals are heating, drain and wrap in a foil parcel. Place in centre of coals

Place turkey in a disposable foil roasting pan and place on rack over coals
Cover and cook for 3 1/5 hours, basting every 1/2 hour, until it registers 165 F on a meat thermometer in the thickest part of the breast.

Remove and rest for 30 minutes

Carve and enjoy!