Process

1. To make the brine, combine soy sauce, brown sugar, salt, apple cider, 1 cup of water, cumin and garlic in a large stock pot.  Bring to a light boil, reduce heat to medium and simmer for 5 minutes.  Stirring frequently to make sure the sugar and spices have all dissolved.

2. Remove from the heat and add 2 ice cube trays worth of ice.  This will stop the brine from cooking.  Allow to rest for 1 hour, to make sure that the brine is in no way hot. 

3. Remove the turkey from its packaging and rinse thoroughly with cold water.  Add to the brine and fill the pot with enough cold water to cover the turkey.  Use a small plate to weigh the turkey down, insuring the entire breast is submerged the entire time.  Place in your refrigerator overnight.  Start to soak your wood chips.

4. An hour before you are ready to start smoking your turkey, remove it from the brine and place on a cookie sheet.  Allow the turkey to start coming up to room temperature while you are heating up the grill/smoker.

5. Once your grill and coals are hot, add the wood chips to your coals.  Place the turkey over the indirect heat portion.  Cover and allow to smoke at 250 degrees for 90 minutes.  Check the water and wood chips ideally at the same time.

6. Pre heat your oven to 300 degrees.  You will finish the turkey in the oven to make sure it doesn’t over smoke, along with allowing the juices from the turkey to caramelize and brown. 

7. Serve with your favorite sides and enjoy your Sauce Robert over top.