Last summer, we bought a smoker and so far, we love the food that comes out of it.  I've been kicking around the idea of smoking our turkey this year instead of roasting it.  I almost have my wife convinced this is a good idea but with family coming over, we don't want to ruin it.  A lot of you with smokers have said that after smoking your turkey, you'd never go back to roasting.

I've heard from a few of you that if I want to really do it right, I should make a brine and soak it for at least 24 hours.

I found this recipe for a brine that looks easy enough:


  • 2 Gallons of water
  • 1-1/2 cups of salt
  • 3 tablespoons of garlic
  • 1 tablespoon of black pepper
  • 1/4 cup Worcestershire sauce
  • 1/3 cup brown sugar

In a large bucket or container large enough to hold your turkey, mix together the water, salt, garlic, pepper, Worcestershire sauce and brown sugar. Store in a refrigerator, and soak turkey for 2 days before smoking or roasting.

Do you have any good ideas for a good turkey brine?  I'm not the best chef so the simpler the better.