Brine for Smoked Turkey

INGREDIENTS:

• 1 gallon distilled water (or boiled tap water to remove chlorine)
• 1 cup kosher of unionized salt
• 1/2 cup sugar
• 6 fresh tarragon leaves or 1/4 cup dried tarragon
• 1 teaspoon black pepper

INSTRUCTIONS:

1. If you boil the water, let it cool before using.
2. Mix all the ingredients thoroughly.
3. Place Turkey in large non-metallic dish and cover completely with brine. (I like to use a 5 gallon gott drink cooler.  
4. Let sit in refrigerator for 24 hours or overnight.  (If using a cooler, add several inches of ice and make sure there is always unmelted ice in the cooler).
5. Remove Turkey from Brine and dry. Coat with olive oil. Place in Smoker.