Heres 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. Its 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 containers (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"
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|Serving Size: 1 Serving (2722g)|
|Recipe Makes: 1|
|Calories from Fat: 107 (3%)|
|Amt Per Serving||% DV|
|Total Fat 11.9g||16 %|
|Saturated Fat 3.2g||16 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 4g|
|Cholesterol 0mg||0 %|
|Sodium 48314.5mg||1666 %|
|Potassium 2724.7mg||72 %|
|Total Carbohydrate 997.2g||293 %|
|Dietary Fiber 29.4g||117 %|
|Sugars, other 967.9g|
|Protein 22.2g||32 %|
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Calories per serving: 3957
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