This last weekend I smoked a turkey after soaking it in brine overnight. I used 1/2 cup kosher salt to one quart of water. I made enough to cover a 12 lb. turkey. To this I added bay leaf, peppercorn, tarragon, and white wine. My guests and I could not believe how juicy the turkey came out. After 10 hours on the smoker, you could literally squeeze the juice out of the white meat. It was without a doubt the best turkey I have every made.
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