Brine
- 4 cups of tea(Lapsang Souchong optional)
- 3/4 cups salt
- 3/4 garlic salt or pepper
- 3tbsp minced garlic
- 3tbsp worchstershire sauce
- 1/4 cup brown sugar
- 2tsp red pepper flakes
- water place all ingredients in a pot big enough to cover the turkey and refrigerate overnight
5 hours
8 hours
after the brine bath overnight drain the pot and turkey. Depending on if you smoke or grill it keep the temperature between 250 to 300 degrees. I would recomend a little hotter to begin with just for food safety concerns. If you are grilling you can still get the smoked flavor either by using a smoker box for the wood chips or buy placing the woodchips in a foil package and putting holes in the top.
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