1 cup kosher salt

1/2 cup light brown sugar

1 gallon vegetable stock

1 gallon heavily iced water

2T rosemary, chopped

1 Turkey

Combine the vegetable stock, salt, brown sugar and rosemary in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil.

Once the solids have been dissolved, add 1 6lb bag of ice to cool.

Place the turkey in a clean 5 gallon bucket with brine and a second bag of ice. Ensure the bird is covered with the brine and ice. Let sit overnight, checking periodically to ensure there is still ice.

Remove the backbone of the turkey, allowing it to lay flat.

Start the smoker, set to 275 degrees.

Smoke until the breast reaches and internal temperature of 165 degrees F, 2-3 hours.