Instructions: 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

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