THE BEST SMOKED TURKEY Recipe

Rinse the turkey and remove giblets, pat dry with paper towels, then trim excess fat and loosen the skin over the breasts with your fingers so you can slide butter underneath later.

Make the brine: dissolve 1 1/2 cups kosher salt and 1 cup dark brown sugar in 1 gallon cold water, stir in 1 quart apple juice, 6 bay leaves, 2 tablespoons crushed peppercorns, 8 smashed garlic cloves, 4 sprigs rosemary, 4 sprigs thyme, halved 2 oranges and 1 quartered onion; submerge the turkey in the brine in a clean cooler or big pot, add ice to keep it cold and brine 12 to 24 hours in the fridge or on ice.

Remove turkey from brine, rinse briefly and pat dry very well inside and out, then let it air dry in the fridge or at room temp for 1 hour to help the skin crisp, seasoning cavity with fresh herbs if you like.

Prepare injection and under-skin fat: mix 1 cup melted unsalted butter with 1/2 cup apple juice; using a flavor injector, inject several tablespoons into the breasts and thighs and spread remaining butter under the breast skin.

Mix the dry rub: combine 1/4 cup olive oil, 2 tablespoons smoked paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, 2 teaspoons black pepper, 2 teaspoons kosher salt and 1 teaspoon cayenne if using; rub all over the turkey, including under the skin where possible.

Truss the turkey with kitchen twine if you want neater shape, spray or oil the smoker rack so the turkey won't stick, and place the bird breast side up on a rack set in a shallow drip pan.

Preheat your electric smoker to 225 to 250 F, add 2 to 4 cups of wood chunks or chips (apple or cherry for sweet smoke, hickory for stronger smoke), and put the turkey in, close the door and resist peeking.

Smoke the turkey until internal temps reach about 165 F in the breast and 175 F in the thickest part of the thigh, plan roughly 30 to 40 minutes per pound but always go by temperature, baste occasionally with the butter/apple juice mix or 1/2 cup apple juice to keep it glossy.

If the skin is browning too fast, tent with foil loosely, and when the temps are right remove the turkey, transfer to a cutting board and let it rest tented with foil for 30 to 45 minutes so juices redistribute.

Carve, serve with pan juices or extra melted butter, and enjoy the best smoked turkey ever; saves leftovers for sandwiches, soups, and tacos later because it gets even better next day.