16 to 18 pounds Honeysuckle
White Whole Turkey
1 cup salt
1 cup firmly packed brown sugar
8 quarts stock, vegetable (2 gallons)
2 cups grapefruit juice
1 onion, quartered
1 tablespoon ground black pepper
4 bay leaves
10 pounds ice (1 bag)
8 quarts cold water (2 gallons)
2 tablespoons Worcestershire sauce
6 oranges, quartered
Mix salt, brown sugar,
vegetable stock, grapefruit juice, onion, pepper, and bay leaves
in a stockpot and bring to a boil until sugar and salt are well
dissolved. Remove from heat and cool.
In large pot or ice chest,
add stockpot mixture to ice and cold water. Submerge turkey.
Brine for at least 6 hours, or preferably, overnight.
Remove turkey from brine
and dry well. Rub salt and pepper onto turkey skin. Stuff turkey
with orange quarters and tie legs together.
Smoke turkey in a smoker
set to 250 F for about 7 hours, until internal temperature is
170 F (hickory chips may be added). Remove and let rest for 45
minutes before serving.
