Smoked Turkey from BA

Dry brine: Very finely grind peppercorns in a spice mill or mortar and pestle; transfer to a medium bowl. Add salt, garlic powder, onion powder, paprika, and 1 Tbsp. brown sugar and use your fingers to mix together.

Cut turkey into quarters https://www.chefsteps.com/activities/turkey-butchery-how-to-separate-breasts-thighs.

Place turkey on wire rack inside rimmed baking sheet. Sprinkle dry brine liberally all over turkey. Let sit in fridge for 12-36 hours.

Take out the turkey and let it sit at room temperature for 2-3 hours.

Preheat smoker at 225 degrees. Place dark meat on smoker first, followed by white meat after about 30 minutes.

Make glaze: Maple syrup, Worcestershire sauce, Sherry vinegar, Garlic, Peppercorns, Olive oil. Simmer in sauce pan until thickens slightly.

When breast reaches approximately 130 degrees, baste all meat with glaze. Put back in smoker and glaze again when meat is within 5 degrees of final temperature.

When breast is at 150 degrees and dark meat is at 165 degrees, remove from smoker and let rest for 30 minutes before carving.