Dissolve 1 package of Wild Sky Seasonings Injection Brine & Cure Mix with 3 quarts water.
Inject brine generously into meat.
After injection, place meat into clean non-metallic container.
Three- and five-gallon buckets work well. Pour remainder of brine over meat, add water if needed to cover meat entirely.
Refrigerate 8-24 hours. Stir occasionally. Remove meat, drain and discard remaining brine.
For all poultry 8-10 pounds:
Oven: Place poultry in roasting pan with rack. Add 1/2 cup water to pan. Roast 325º for 3 hrs. or until poultry reaches 165º.
Smoke Pork: Smoke at 275º until internal temperature reaches 145º.
Smoke Turkey: Smoke at 275º for 8 hours or until internal temperature reaches 165º.
Smoke Chicken: Smoke at 275º for 4 hours or until internal temperature reaches 165º.
Smoke Duck & Goose: Smoke at 225º until internal temperature reaches 165º. Remove immediately.