Brine for Smoked/Grilled Turkey

• 1 gallon hot water
• 1 pound kosher salt
• 2 quarts vegetable broth
• 1 lb honey or Karo Brown Sugar Syrup
• 1 tablespoon peppercorns.
• 1 (7 lb) bag of ice
• 1 (15 - 20 lb) turkey
• vegetable/olive oil for rubbing on turkey

 Combine hot water and salt in large (54 quart cooler). Stir until the salt dissolves. Stir in the vegetable broth and the honey/Karo, peppercorns, let cool. Add ice and stir. Place the turkey in the brine, breast side up, and cover with cooler lid. Brine overnight, up to 12 hours.

Remove the turkey from the brine and dry thoroughly. Run the bird thoroughly with the oil.

Brine Tips