Smokin’ Okie’s Holiday Turkey Brine

  • 1 gallon water
  • 1 cup coarse Kosher salt
  • 3/4 cup soy sauce
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1/2 cup honey
  • 1/2 cup apple cider vinegar
  • 4 tablespoons black pepper
  • 3 - 4 tablespoons chopped garlic
  • 1 teaspoon Allspice
  • 1 oz. Morton’s Tenderquick (optional)
2 tablespoons = ounce
6 teaspoons = ounce

This is a recipe from another site, but I can't remember were it original cam from:

Heat water/salt/sugars to rolling boil. Take off burner, add other ingredients. Allow mixture to cool before placing meat into solution.

Place 10 - 12 lb. turkey in non-reactive container and cover with brine. Refrigerate for minimum of 24 hours, preferably 48 hours.

Load smoker’s wood box with 4 oz. hickory wood.

Remove turkey from the refrigerator and discard brine. Rinse turkey three times, pat dry and lightly rub skin with mayonnaise. Apply light coating of Cookshack Spicy Chicken Rub. Place turkey in smoker and smoke cook at 200ºF for one hour per lb.  I like cherry or apple wood for my turkey. Smoke until internal temperature of breast reaches 160ºF to 165ºF. Remove from smoker and allow to sit for 30 minutes before slicing.

Note:  About the “optional” Tenderquick.  If you smoke a turkey at temperatures of 180º to 225º F., you might want to consider using the Tenderquick.  The turkey will be spending a lot of time in the DANGER ZONE of 40ºF to 140ºF, so just be aware of this.  If in doubt, use the Tenderquick.