INGREDIENTS
- 12lb Turkey
- 1 gal water
- 2 cups canning salt
- 1 cup dark brown sugar
- 2 Tbs. granulated garlic
- A few peppercorns
- 2 bay leaves
DIRECTIONS
- Brine a 12lb turkey for 12 hours.
- Create enough so turkey is submerged.
- Smoke with hickory wood until the internal temp is 175°F-178°F.
- You'll never do it any other way.
- I use stockinettes to hold it together for presentation.
