Holiday Turkey

Prepare the brine:

1. Pour water into a pot.
2. Add bouillon cubes, sugar, salt, lemon juice, crushed garlic cloves, chopped onion, whisky, bay leaf, and butter.
3. Bring the mixture to a boil, stirring well.
4. Simmer until the volume reduces by half (about 30-40 minutes).
5. Once reduced, strain the brine through a sieve, separating the liquid from the solids.

Prepare the rub:

1. Into a bowl, add salt, brown sugar, garlic powder, paprika, onion powder, pepper, thyme, and nutmeg.
2. Mix everything thoroughly.

Prepare the turkey:

1. Clean, wash, and dry the turkey.
2. Cross the legs and tuck the wings under the body.
3. Inject warm brine into the meat using the syringe, repeating in different areas.
4. Lightly oil the turkey and then coat it inside and out with the rub.
5. Heat the smoker to 120°C without smoke. Place the turkey on a rack in the smoker with a drip tray underneath.
6. Fill the smoke generator with beech chips, insert the food thermometer probe into the turkey, and start smoking.
7. When the internal temperature reaches 50°C, turn off the smoke generator and maintain the chamber temperature at 120°C.
8. When the internal temperature reaches 75°C, turn off the smoker and let the turkey rest for at least 20 minutes.