Put down another turkey, this one for New Year's, thought I'd share the process along the way. Starting out with a 12lb. turkey, thawed in the fridge, then put in the sink: Made up agallon of brine in a gallon drink pitcher of: 1 cup sugar 1 cup salt 1 cup brown sugar 1 tbsp. of DQ Cure #1 (same as Instacure #1 or Prague Powder #1) 1 gal. water Stir thoroughly until it clears, stir a little more! Filled up the injector with the brine: The injector comes with two tips: an artery tip that shoots out the end and a 360° tip with holes that shoot in all 4 directions: Suck up a barrelfull of pickling brine and shove the tip (I use the 360° broadcast tip) into the turkey breast, then shoot the brine in; Refill and repeat 2 or three times each side of the breast and also into the thighs. Then I use a plastic liner in one of the food crispers of the refrigerator, place the turkey in it upside-down (breast down) in the bin then cover with pickling brine. It took the rest of that gallon plus one more gallon. Then, I filled up a gallon ziploc with icecubes and weighted the bird down to keep it under the brine, folded the bag over and pushed in the bin. I'll leave it there until this Thursday, New Year's Eve, then pull it out, rinse it off anc pat dry, then smoke for about 3 hrs. until the internal reaches 160° in the breast and thigh (pics to follow after Thursday). This is how I make my pickle brine turkey (pickled with cure). It has a distinct ham flavor, is extremely juicy and tender!