In a brine bag, large stock pot or bucket, add all of the ingredients for the brine and stir.

Remove any sauce or organ packets inside of your turkey then place turkey into the mixture, be sure to get brine liquid into the internal cavity of the bird.

Wrap top of pot or bucket with plastic wrap or if using a brine bag, close securely.

Let turkey brine in a refrigerated place overnight or for a few hours before smoking.

When ready to smoke, season with my smoked turkey compound butter and cook on smoker, pellet grill or grill.