Stephen A. Broeker
4 quarts chicken stock
4 oranges, quartered
2 pounds salt
1 gallon honey
8 table spoons pepper
2 bottles chardonnay
3 yellow onions, quartered
2 heads garlic, peeled
Add the (chicken stock, salt, honey, pepper, herbs) to a pot and bring to a boil, remove from heat and let cool.
Place everything in a large picnic cooler.
Place weights on the turkey to keep it submerged.
Add ice until the cooler is full. Let stand for 4 - 7 days.
Remove the turkey from the brine.
Stuff with turkey with (onions, garlic).
Smoke at 105 degrees for 10 hours.
Then increase the temperature to 225 degrees and continue smoking for 5 more hours.
You want to make sure that there is no red in the thigh joints.