I'd do it but freight would be ridiculus. Here is the recipe if you are interested. Its pretty respectable.
Just divide everything by 15 to get approximately a gallon which is plenty for one turkey
77 ounces of non-iodized salt
15 cups of cane syrup
2 cups of molasses
10 cups of blueberry whiskey
20 TBS oriental mustard
18 Bay leaves
5 TBS red pepper flakes
20 TBS of fresh rosemary - this worked out to about 2 ounces
22 TBS Vanilla (about 8 ounces)
4 cups of chopped garlic
2.5 ounces saltpeter (I used this instead of cure 1 since I didn't want to eat up my stock of 1)
The Mix
Procedure
Made a tea using 4 gallons of water and added all the ingredients into a large pot and brought it to a boil.
Next, I poured tea into an olive barrel along with 11 gallons of ice water and stirred it well. Tested salinity and it was at 23.5 degrees.
Next, I rinsed the birds and injected each with filtered brine solution giving each bird approximately 10% of its body weight in brine. As it worked out, each fluid ounce of brine was just a fraction heavier than its weight so I just used ounces to ounces.
Next, dropped birds into olive barrel and used olive barrel screen and a bottle of mead to keep birds submerged well.
With the brine at 23 degrees I figured I could brine the birds for 48 hours without getting them to salty. After 2 days I hung them to dry. While they were drying I attempted to come up with a rub that would contrast the brine a little yet compliment the overall bird. Wanted it to be somewhat sweet, a little fruity but with a little bite. After two train wrecks, this is what I came up with and it accomplishes the goal cause the initial taste is sweet followed by the tang of citrus then the bite of pepper. Its pretty interesting rub. I think it would go well on lamb or goat too.
Orange Fireballs
1 cup of brown sugar
1/2 cup of onion powder
1/2 cup paprika
4 tbs pepper
4 tbs mustard powder
4 tbs chili powder
2 tsp thyme
2 tsp tarragon
2 tsp ginger
1 tsp allspice
1 tsp citiric acid
1 tsp chipotle pepper
2 TBS orange zest
Once dusted, I stuffed each cavity with half of a 36 count orange and put them in the smoker at about 100F and slowly increased the temperature to 175F and kept it there for a few hours then upped it to 220F and pulled the birds off when their internal temp got to 165F and let it pick up the last five during the rest period.
The taste of the birds are pretty intriguing. If you get some skin in your bite you pick up the taste of the sugar then the citrus then the pepper then you pick up the faint unfamiliar yet familiarly friendly taste of the vanilla but you just can't make out exactly what it is. Sortof hard to get your head around but it seems to work well.
