INGREDIENTS

INSTRUCTIONS

Here's one I used last year with GREAT results:  This recipe is enough
for a 12-to 14-pound turkey. The spicing is very  faint, mostly you
taste the salt and a bit of the sugar. It's a bit  like a very elegant
version of commercial smoked turkey, only without  the smoke. Double
the recipe for a 24-28 lb turkey. Check your  container's (crock)
volume.  Combine spices in saucepan. Add 1 quart water and bring to
boil.  Simmer 5 minutes, then add to remining 2 quarts of cold water.
Chill  thoroughly before using brine.  Makes 3 quarts (enough for 12-
to 14-pound turkey).  Brine for 2 to 4 days, turning the bird twice a
day.  Cook turkey 12 minutes per pound:  450 degrees for 30 minutes,
then,  375 degrees for remainder of time.  Inner thigh temp probe; done
at 175 - 180 degrees  Posted to bbq-digest by "Magers"
<magers@cris.com> on Nov 15, 1998,  converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 2844
Calories From Fat: 18
Total Fat: 2.1g
Cholesterol: 0mg
Sodium: 26016mg
Potassium: 2616.7mg
Carbohydrates: 711g
Fiber: 12.4g
Sugar: 648.2g
Protein: 26.6g