Here is what I have always done; I thaw 2--10-12lb turkeys in the fridge until completely thawed. Then mix 1 entire pkg of tenderquick with 2.5 gallons of water and place in fridge for 12 hrs or so to ensure it is cold. Then remove the neck and everything else except the actual bird itself, rinse the turkeys thoroughly, and place them both in the 5 gallon bucket or water and TQ ensuring that I have gotten all of the air out of the birds cavity. I usually have to put a large, heavy, non corrosive plate on top of the birds to hold them down. Then I place the bucket of turkeys and brine in the fridge for 3-4 days. After that, I remove the turkeys, rinse them thoroughly, and smoke them for roughly 6 hrs @ 235 degrees. This can vary depending on a variety of things but just ensure that the turkey is done with a good thermometer. The breast meat from this right off of the smoker is crazy moist and crazy good so it doesn't last long. I usually save the dark meat for later for sandwiches or reheated since it seems to take the smoke flavor a little better. I have tried other ways of wet brining it but this is as good as any other I have tried, and in all actuality it is better in my (and many other peoples) opinion. I have also added a cup of brown sugar to the brine but really didn't notice a difference. And I don't inject this into the meat.