Brine for Smoked Turkey

Almost done, notice the aluminum foil on top to keep it from burning the top.. this was after being in for 4 hours out of the 7 we smoked it :)

This is our first year brining our turkey and it was juicest most flavorful turkey I have ever had. The next day the leftovers were still moist, no dry bird here

Here is the recipe:
This turkey brine recipe makes enough for a whole turkey and will add flavor and give you a juicier and more tender bird.
Prep Time: 15 minutes
Ingredients:
1 gallon water
1 cup salt (1 1/2 cups Kosher or coarse salt)
1/2 cup sugar
6 fresh tarragon leaves or 1/4 cup dried tarragon
1 teaspoon black pepper
Preparation:
The water you use should not be chlorinated. If you don't have easy access to good spring water. Boil it first, let the water cool and then add all other ingredients. Mix thoroughly. Place Turkey in large non-metallic dish and cover completely with brine. Let sit in refrigerator for 1 hour per pound. Remove Turkey from Brine, rinse thoroughly and dry. Coat with olive oil. Place in Smoker