Easy Smoked Turkey Recipe

For 2 (12-14 lb.) turkeys, mix together the following ingredients in an ample size non-metallic vessel (5 gallon food-grade bucket works great).

2 1/2 gallons cold water [10 L]
1 1/8 cup salt [324 g]
3/4 cup sugar, granulated white [150 g]
1/4 lb. curing salt [63 g]
2 kitchen ladles liquid smoke

Stir brine mixture together, Use brine pump or large injection needle to inject brine mixture uniformly into leg, thigh and breast. Submerge pumped turkeys and refrigerate for 48 hours. At the end of the 48 hours remove the turkey and follow the adjoining easy instructions.
Easy Instructions:
Fill a large kettle about half full of water; heat water to 170 degree simmer.
Remove cured turkey from poultry brine and submerge in 170 degree hot water bath.
Hold water temperature at 170 degrees until the internal temperature of the turkey is 160 degrees internally. May take up to 1 to1 1/2 hours depending on the size of the turkey.
Remove turkey, and set at room temperature for 1/2 hour or until the outside of the turkey is dry.
Optional: place in smoker and smoke for 1 to 1 1/2 hours.
Remove turkey which is fully cooked at this time and ready to eat. Pretty simple.