1/2 Cup - Zataran's Creole Seasoning
4 cups - Cold water
Pumping all four cups of the brine into the bird.
I let it set in the fridge for a couple hours and then onto the smoker it went.
I had an audience. Isn't it cool......looks like he has sunglasses on.
While the turkey was smoking I was taking advantage of Nature's fridge while enjoying a decent day out.
Five hours later, the bird is done. No sliced pic's, it was sliced at work. But the flavor and moisture was one of the best turkeys I've smoked.