This was in the local paper, and sounds interesting: Four days before smoking the turkey, start with a thawed turkey and this marinade/brine: and of course one turkey... about 15 pounds. Combine marinade ingredients in large pan. Bring to boil, reduce heat to low and simmer for 45 minutes. Let cool. Throughly rinse and dry the turkey, inside and out. Place in large plastic, glass or earthenware container that is not much wider than the turkey and deep enought so the marinade/brine will cover the bird completely. Pour in the brine, make sure it covers the turkey. Cover and refrigerate for at least three days. If brine does not completely cover the bird, turn it every 12 hours. Remove turkey from brine and pat dry before smoking it. They recommend lightly rubbing it with olive oil, salt and pepper, and placing a drip pan to catch any drippings. Smoke in your favorite way. Author states that is particulary good with orange wood, wine barrel chips, grapevine cuttings, etc... but your favorite wood for smoke is fine. Enjoy and happy turkey day! Posted to bbq-digest by firstname.lastname@example.org on Nov 19, 1998, converted by MM_Buster v2.0l.
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|Serving Size: 1 Serving (2336g)|
|Recipe Makes: 1|
|Calories from Fat: 35 (2%)|
|Amt Per Serving||% DV|
|Total Fat 3.9g||5 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 0mg||0 %|
|Sodium 56029.9mg||1932 %|
|Potassium 2932.2mg||77 %|
|Total Carbohydrate 307g||90 %|
|Dietary Fiber 22.2g||89 %|
|Sugars, other 284.8g|
|Protein 13.1g||19 %|
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Calories per serving: 1479
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