Smoked Turkey Brine
head garlic halved
sprigs fresh thyme
fresh rosemary sprigs
Bring 4 cups of the water to a boil and add the salt, sugar, garlic, bay leaves, thyme, sage, rosemary and peppercorns. Stir until the salt and sugar are completely dissolved.
Let the liquid steep for 15 minutes while it cools, then add it to the remaining water.
Meanwhile, thoroughly rinse the turkey (no need to pat dry) removing the giblets and anything else inside that came with it.
Place the turkey in a container large enough to fit and cover with the brine, making sure it is completely submerged.
Cover and refrigerate for 12 to 15 hours, rotating the turkey at least once while it brines.
Rinse the turkey thoroughly and pat dry.
Recipe from SaltPepperSkillet.com