Hickory Smoked Turkey

Brine a 12lb turkey for 12 hours

• 1 gal water

• 2 cups canning salt

• 1 cup dark brown sugar

• 2 Tbs. granulated garlic

• A few peppercorns

• 2 bay leaves

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.