Thought I would share a brine I use for smoking Turkey and Chickens. I've got a 20lb bird soaking right now!
1 gallon HOT water
1 lb Kosher Salt
2 quarts Vegetable Broth
1 lb Honey
2T Liquid Smoke
7 lb'* Crushed Ice.
In the hot water dissolve the salt and honey. Stir in the Liquid Smoke and the Vegetable Broth.
Place the Turkey in a large cooler and pour the bag of ice on top and brine over night at least 12 to 16 hours.
Smoke the bird until fully cooked or smoke for 4+ hours and finish off in an oven.
I use a 5 gallon cooler that works perfect to brine a large Turkey or three Chickens:
This is the smoker I have. It'* a wet smoker and propane powered. It holds lot'* of meat! I can smoke a Turkey in 6 hours....