Smoked Turkey

2 gallons water

700 grams Kosher salt

250 grams sugar

84 grams pink salt

20 grams peppercorns

14 grams dried sage

8 grams dried tarragon

5 grams dried thyme

4 grams dried marjoram

2 grams dried basil

2 grams Espelette pepper

12 cloves garlic, quartered

12 - 16 pound turkey

Combine all of the ingredients, except the turkey, in a large pot. Bring to a boil, and stir to make sure that all of the salt and sugar dissolve. Let the brine cool completely.

Once the brine has cooled, completely submerge the turkey in the brine. You may have to weigh down the turkey with a heavy plate to keep it submerged. Refrigerate for 24 hours. (A 5-gallon plastic tub or bucket is the perfect size to hold the brine and the bird.)

After 24 hours, remove the turkey from the brine. Rinse off any herbs, peppercorn, or garlic that is stuck to it. Place the turkey on a cooling rack on a sheet pan, and refrigerate for 36 hours. During this time, the skin will start to dry and may feel tacky. This “skin” is called the pellicle; it’s the surface to which the smoke will stick.

Smoke the turkey for 4 - 6 hours at 200 degrees to 250 degrees. Smoke until the internal temperature is around 165 degrees.

Note: Smoked turkey stuffed with boudin is my absolute favorite way to serve turkey for Thanksgiving. If you do this, then you must replace the salt with pink salt. Add the pink salt to the pot while the pork and liver are boiling.