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"The best turkey I have ever eaten. Last year I used 2 cups of salt and it was a little too salty. This year I cut out 1/2 cup salt, added an extra head of garlic, parsley, sage, white wine and what ever water needed to cover bird. It brined for 24 hours and then we smoked it (12 pound bird) in a smoker for 4 1/2 hours. It was fabulous. Just fi..."