Source: Frasher's Smokehouse & Lounge, Scottsdale, Arizona - Arizona Republic 7/14/2002

3 gallons water
1 onion, diced
2 ribs celery, diced
1 carrot, diced
8 cloves garlic
12 peppercorns
1 bay leaf
1 tablespoon dried rosemary
1 tablespoon dried thyme
1 cup honey (more for deeper flavor)
2 cups kosher salt

Bring all ingredients to a boil and simmer for 10 minutes. Strain. Cool.

Submerge turkey in brine for at least 24 hours, but no more than 48 hours, to prevent shrinkage in meat when smoking.

Makes enough brine for a 12- to 16-pound turkey.