2 gal. water,
1.5 cups canning salt,
3 cloves of minced garlic,
2 tablespoons ground black pepper,
1/4 cup Worcestershire sauce,
1/3 cup brown sugar.
I let it soak for about 15 hours. Before putting the bird on the smoker I cut an apple in half and placed it inside the cavity. I didn't inject or rub - I just put the bird on the smoker: MES30 with AMNPS. I used oak pellets for the smoke. I set the temp on 275, as high as it would go. The IT was over 160 in about 4-1/2 hours. Since it got to 165 a little faster than I expected, I let it stay until 170 before pulling it just to be safe.
The result was outstanding. As I was carving the smoked turkey I let a guest or 2 sample it. Before long, the house was buzzing and the whole crowd was picking it off the plate as fast as I could carve it. I have to say, it was one of the tastiest birds I've eaten in a long time.
image.jpg 2055k .jpg file