1 (12-15 lb.) turkey, fresh or frozen
1/2 c. canning salt
2 c. Morton's Tender Quick
10 tbsp. liquid smoke
2 gallons cold water

Thaw bird completely. Place bird (neck-up) in large plastic bucket. Pour brine over bird. Cover and place in refrigerator for 24 hours. Wash well in cold water. Tie wings securely. Dry skin with paper towels. Rub skin with vegetable oil. Place on roasting rack in pan, breast down. Place in preheated 350 degree oven and brown for 1 hour. Reduce temperature to 250 to 275 degrees. Make tent with foil and cover turkey; bake slowly for 12 hours. Do not under cook.