Jim has established quite a reputation for his smoked turkeys. Our friends look for them at potlucks and parties, and he often gets requests to do them for people who are celebrating a special occasion. We also give them away at Christmas in the goody boxes we fix for the kids.

The turkey should be no larger than 12 pounds.

Brine: 1 cup brown sugar
¾ cup Tenderquick or 1 cup if you prefer more salt
1 quart apple or cranberry juice
1 tablespoon rosemary
1 tablespoon sweet basil

Bring to a boil, let cool, pour over the turkey and add enough cold water to cover the turkey which has been placed in a three-gallon crock, or in a plastic or stainless steel container.

Leave in the brine in the refrigerator for at least four days to thoroughly cure. Rinse the turkey off and hang on the smoker rack.

Use string to tie the legs together and keep the wings close to the body. Let hang until it feels tacky to the touch.

Preheat the Little Chief Smoker, place the turkey in smoker, and smoke for 4 to 6 hours (depending on size and outdoor temperature).

Use apple or hickory chips for smoking.

After smoking, place the turkey in a pan lined with foil.

Add 1 cup of water, cover with foil, and bake at 300 for about 15 minutes per pound or until the bird reaches an internal temperature of 160.

During the last half an hour, uncover and baste several times with honey. It’s ready to eat without further cooking.

Jim uses the same brine to do Cornish game hens and chickens. Reduce the time they are in the brine and also the time in the smoker and oven.

These make nice gifts for individuals who couldn’t use an entire turkey.

The game hens are exceptionally good.