INGREDIENTS
- 12lb Turkey
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1 gal water
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2 cups canning salt
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1 cup dark brown sugar
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2 Tbs. granulated garlic
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A few peppercorns
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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.
