איך להכין הודו שלם במעשנה – התוצאה פשוט מטורפת! ⭐

This time I'm making a *whole turkey in a smoker* from start to finish – with a wet brine, simple and precise seasoning, and slow smoking until you get brown and crispy skin and extra juicy meat. In the video I show the entire process step by step, including all the quantities, tips, and temperatures so you too can make the perfect turkey at home. 🔥 *The brine:* 4 liters of water 200 grams of salt 100 grams of brown sugar 6 peeled garlic cloves A few bay leaves A tablespoon of 4-season pepper The turkey (about 8 kg) stayed in the brine overnight in the refrigerator. 🔥 *The rub:* 4 tablespoons of sweet paprika 2 tablespoons of garlic powder A tablespoon of ground black pepper After the brine, I dried the turkey well, rubbed it with olive oil, coated it with the spice mixture, and put it in the smoker. 🌡️ *The smoking:* Smoker temperature: 120°C Target internal temperature: 74°C Estimated time: about 5 hours During the smoking, I sprayed the turkey with a mixture of water and silane every 15 minutes to maintain moisture and help create a beautiful color For the skin. If you liked the video, don't forget to like 👍, subscribe to the channel 🔔 and write in the comments which cut you would like to see next time on the smoker! #India #India #Smoke #BBQ #SmokedTurkey #MeatSmoking #OnTheAsh #Barbecue #Recipe