Ingredients
1 gallon vegetable broth
1 cup Kosher salt
1/2 cup brown sugar
1 Tablespoon black peppercorn
1 1/2 tsp. allspice berries
1 1/2 tsp. candied ginger
Sprig of rosemary
Peels from two small oranges
Directions
Combine all ingredients in a stock pot large enough to hold a turkey.
Bring to a boil until sugar and salt are dissolved.
Let cool to room temperature.
Add ice, water and your turkey. Make sure the turkey is completely submerged in the brine.
Cover the container and refrigerate for 12 to 24 hours, depending on the turkey's size. For a smaller turkey (12–14 pounds), 6–8 hours may be sufficient.
Remove the turkey from the brine about 2-4 hours before you're ready to begin cooking it. Rinse it thoroughly inside and out to remove excess salt.
Pat the turkey completely dry with paper towels. Let the turkey air dry in the refrigerator.
Your turkey is ready for the smoker.
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