Brine for Smoked Turkey
1 gallon water
1 cup kosher or unionized salt
1/2 cup sugar
6 fresh tarragon leaves or 1/4 cup dried tarragon
1 teaspoon black pepper
The water you use should be unchlorinated. If you don't have easy
access to good spring water. Boil it first, let it cool and then add all
other ingredients. Mix thoroughly. Place turkey in large non - metallic
dish and cover completely with brine. Let sit in refrigerator for 24
hours or overnight. Remove turkey from brine and dry. Coat with olive
oil. Place in Smoker - well you know what to do from there!
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