SMOKING/FRYING BRINE
1 cup water
This sounds GOOOOD! I usually smoke 2 - 3 large turkeys for my ski club during the holidays. My recipe uses just the teriyaki, soy, garlic, pepper, and rosemary sprigs. After brining in a lot of salt (up to two cups each turkey) and water overnight and rinsing off next morning, then I soak turkeys in everything else for six hours in frig. Takes me a couple days to smoke everything. Yours seems simpler and I'm planning to try it this year. Thanks.