10 to 14 lb. turkey
1 gal. water
1/4 c. pickling salt
1 c. Tender Quick salt
5 tsp. liquid smoke

Use plastic bucket (not metal). Put turkey in brine. Soak turkey completely submerged in brine for 24 hours in a cool place. Then wipe off bird with paper toweling. Rub well with salad oil. Bake 1 hour at 350 degrees, breast side down, then at 250 degrees for 10 hours. Do not cover bird. Cool for 3 to 4 hours before slicing. (Remove the neck and giblet before putting in the brine but replace in the bird while baking.) Double the brine per turkey.