Smoked Whole Turkey in a Bag

• 1 1/2 cups kosher salt
• 3/4 cup sugar
• 2 cups bottled smoke
• One 12-pound fresh or fully thawed turkey (not kosher)
• 2 to 3 tablespoons Cheater No-Salt Dry Rub (page 47)
• Dried oregano, sage, marjoram, and thyme
• 3 celery ribs, cut into 2- to 3-inch pieces
• 1 medium onion, cut into wedges
• 8 tablespoons (1 stick) butter, melted
• 2 tablespoons all-purpose flour

1. COMBINE 1 1/2 gallons of cold water with the brine ingredients in a cooler large enough to hold the turkey, but small enough that you dont need too many additional gallons of brine to cover it.
2. Brine the turkey for 24 hours.
3. In cold weather, leave the cooler outdoors.
4. Otherwise, place a gallon-size, sealable plastic bag filled with ice on top of the turkey and cover tightly.
5. Add ice as necessary to keep the brine water cold.
6. REMOVE the turkey from the brine.
7. Rinse and pat dry.
8. HEAT the oven to 325F.
9. SPRINKLE the turkey cavity and skin with plenty of the dry rub.
10. Sprinkle with the herbs to taste.
11. Place the celery and onion in the cavity.
12. PLACE the bird in a turkey-size oven bag set in a roasting pan.
13. Holding the bag open, brush the turkey with the butter.
14. Following the package directions for the oven bag, Add the flour and cut the slits in the bag.
15. SEAL and bake for 15 minutes per pound, or until the internal temperature in the thigh is at least 175F and the breast is 160F.
16. LET the turkey rest for 10 to 15 minutes.
17. Discard the onion and celery and carve.

kosher salt, sugar, bottled smoke, turkey, nosalt, oregano, celery, onion, butter, flour

Taken from www.epicurious.com/recipes/food/views/smoked-whole-turkey-in-a-bag-391332 (may not work)