posted by Mimi Hiller 11-24-99 7:31 PM
Smoked Turkey
12 cups water, divided
1 cup salt
2 cups brown sugar
1 tablespoon black peppercorns
Combine 4 cups of water with salt, brown sugar and peppercorns and bring to boil. Stir until salt and sugar are dissolved. Remove from heat; cool.
Add the remaining 8 cups of water and refrigerate until cold.
Submerge turkey (or whatever you are brining) in the brine mixture and allow to soak 12 hours or overnight.
Before smoking, remove bird from brine (discard brine solution), rinse well and pat dry.
Follow directions for your smoker. It's sweet, slightly salty and absolutely delicious.