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....

That sounds good. Just made a brine for our turkey. We're deep frying ours.

Having Thanksgiving with some "local" friends. We're having wild turkey breasts (really the only enjoyable meat on them), smoked on the normal BarBQ. And fresh venison tenderloins. And a traditional turkey for the folks we havn't got the "city" ought of yet.

Couple years ago I went 50/50 on Turkey'* for my friends farm. We got wild North American'* to go with three other breeds. Those wild turkey'* don't get very big, but damn they are tasty!

A guy I work with did his wild turkey breasts in that brine and he said it was delicious.