Smoked Turkey {Director's Cut}

Ken does a #directorscut video from the @KenJohnsonUSA smoked turkey video. Try Avy Coffee at https://avycoffee.com?sca_ref=7245989.BHUtGGAS4tZK. Use code KENJO882 to get 20% off Fioboc menswear at https://www.fioboc.com/pages/ambassadors?userId=KENJO882&utm_source=squadded&utm_medium=affiliate&utm_campaign=squadded.

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KEN'S GENERAL POULTRY BRINE:
Water & Ice
2c. Salt
1/4 c. Sugar
4 Bay Leaves
1/8 c. Herbes de Provence
1/8 c. Dehydrated Minced Onions

Boil 8 cups of water with all of the ingredients for 3 minutes. Turn off and let sit for 15-20 minutes to cool a bit. In a clean 5-gallon bucket (rated for food and which has a lid), pour in 1 1/2 gallons of water and ice (about 50/50 water to ice). Pour in the hot brine solution. Rinse out the pot with about 2 cups of ice cold water. Add in your bird. Cover with a food-safe weight an lid. Flip the bird over half-way. Always brine your birds somewhere between a minimum of 8 hours and no more than 24 hours. Usually, a soak of 1 hour for every pound of individual bird is sufficient. If doing multiple birds, figure the average weight per bird to calculate the soak time.

KEN'S COMPOUND BUTTER FOR POULTRY:
2 Sticks Salted Butter, Room Temperature
1 tsp. Ranch Powder
1 tsp Cavender's Greek Seasoning
1 tsp. Granulated Garlic
1 tbsp. Onion Powder
1/4 tsp. Cayenne Powder

Mix ingredients in a bowl, place onto parchment paper, roll up, tighten the ends like candy to form a log. Let sit in the refrigerator a minimum of 8 hours before slicing into coins to place between the skin of the bird and its flesh for smoking, grilling, baking, or other cooking application.