| Mix 80% brine solution. Pump turkeys with hand or electric brine pump to 10 - 12% of their original weight. Pump brine into breast, thighs and legs. Place turkeys in curing tub.
Add enough brine until tub is full and all product is covered with brine. Cover. Cure for 3 days.
Remove and place in ham bags and hold at room temperature until turkeys are dry.
To smoke: Preheat smoker to 120ºF. Dry for 2 hours
Set smoker temperature to 140ºF. Smoke-cook for 2 hours.
Set smoker temperature to 160ºF and smoke-cook for 2 hours.
Set smoker temperature to 200 - 225F until turkeys reach internal temperature of 160º - 165ºF (approximately 2 - 3 hours).
Hold internal temperature for 30 - 60 minutes. Remove and cool at room temperature before placing in cooler.
Recommended wood: hickory
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