We were curious about what kind of brine Quinn Hatfield uses for his smoked turkey. This is what he told us:
Adapted from Quinn and Karen Hatfield.
9 quarts water
1 1/2 cups light brown sugar
1 1/2 cups kosher salt
12 cloves garlic, lightly crushed
2 tablespoons black peppercorns
1 small bunch rosemary
1 small bunch thyme
Whisk the water, brown sugar, salt, garlic, peppercorns, rosemary and thyme together in a container large enough to hold the brine and turkey. Add the turkey and brine for 36 hours. Remove the turkey and air dry well before smoking (at least 1 hour).