TRIM, off any unwanted skin or fat using a sharp knife or kitchen shears. (Optional – remove skin holding legs together and tie legs using some kitchen twine)
MIX one 16oz bottle of Sweetwater Spice Company Lemon Thyme Turkey Bath per one gallon of water inside brining bucket.Rinse out turkey bath bottle to remove residual concentrate and to brine. Add 1/2 of salt to brine and mix contents until salt is dissolved.
PLACEthe turkey breast side down into your brining bucket. (Optional – Add onions, apples or oranges to turkey cavity to weigh down the turkey and add additional flavors) Brine turkey for one hour per pound.
PREHEAT your smoker (pellet or offset) to 275 degrees.
REMOVE the turkey from the brine. (Optional – sift the brine to collect herbs and spices and rub on the outside of the turkey or under the skin) You can also place the turkey back inside your fridge uncovered to allow the skin to dry up a bit, doing this will give you crispier skin.
SEASON the outside of the turkey with the Cattlemans Grill Ranchero Rub, covering it generously.
SMOKE the turkey until the internal temp of the turkey breast is 165 degrees and the turkey thighs at 165 degrees or higher.
BASTE the outside of the turkey with butter the last 20 minutes for a nice golden color.
REMOVE the smoked turkey from your smoker and allow the turkey to cool down uncovered for 30 minutes. Slice away and